Recipe - Vegetable Stuffed Round Steak

1 One half teaspoon Salt (or less)
One half teaspoon Dill weed
One fourth teaspoon Pepper
6 Sole fillets (about 2 lbs
2 md Carrots cut in strips,
Each
1 md Green pepper cut in
Strips, each
One fourth cup Dry white wine
1 tablespoon Cornstarch
One half teaspoon Salt
1/8 teaspoon Pepper
1 cup Skim milk
One fourth cup Dry white wine

Heat oven to 350 degrees. Mix One half tsp. salt, dill weed, and One half tsp. pepper
and sprinkle over sole fillets. Divide vegetables among fillets and roll
up. Place seam side down on ungreased baking dish, 13" X 9" X 2" Pour 1/4
cup wine over fish, cover with foil and bake until fish flakes very easily
with fork, about 40 minutes. Combine cornstarch and milk in a 1.5 quart
saucepan and stir in flour, salt, and pepper. Stir in remaining wine, heat
to boiling, stirring constantly. Boil and stir 1 minute. Arrange fish on
serving platter, pour sauce over fish, garnish with fresh dill weed if
desired.

Recipe By : Net

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip