Friday, July 20, 2007

Lemons Stuffed with Sardines

Appetizer to serve with Fish Dinner

6 lemons
1 1/2 tbs Butter
1 can Sardines
1 sm Onion, chopped
1 x 1" strip Green Pepper, chopped
1 rib Celery, hhopped
1/3 cup Mayonaise, divided
1 hard boiled Egg, chopped
6 springs Parsley
Melba Toast

Cut tops off lemons and scoop out well. See that lemons stand on plate by cutting off bottom. place butter ansd sardin oil in sauce pan. Cook with onion and green pepper. When cool,add celery, mayonnaise, cut up sardines and hard-boiled egg. Mix well and stuff individual lemons. Place enough mayonaisse on top ot round off lemon. Place a spring of parsley on top.

Chill. Serve with Melba Toast.
Serves 6

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