Recipe - Lemons Stuffed With Sardines

6 Lemons
1 One half tablespoon Butter
1 cn Sardines; reserve oil & cut
up
1 small Onion; chopped
1 1" Strip Green Pepper;
chopped
1 Rib Celery; chopped
1/3 cup Mayonnaise; divided
1 HardBoiled Egg; chopped
6 Sprig Parsley
Melba Toast

Cut tops off lemons and scoop out well. See that lemons stand on plate by
cutting off bottom. Place butter and sardine oil in sauce pan. Cook with
onion and green pepper. When cool, add celery, mayonnaise, cut up sardines
and hardboiled egg. Mix well and stuff individual lemons. Place enough
mayonnaise on top to round off lemon. Place a sprig of parsley on top.
Chill. Serve with melba toast.

Serves 6

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Robert W. Lawson, Jr. Posted to MCRecipe Digest V1 #719 by
Bill Spalding billspa@icanect.net on Aug 04, 1997