For stuffing, cook the bacon til crisp. Drain, reserve the drippings.
Crumble bacon; set aside.
Measure drippings, then add enough melted margarine to equal 1/4
Prepare stuffing mix according to package directions, except use
dripping mixture instead of plain butter and add onion with the
Stir in bacon and parsley. Cool about 15 minutes.
For rolls, cut fillets lengthwise in half. Lay 2 pieces end to
overlapping the thinner ends.
Repeat with remaining fillets. Place 1/3 cup stuffing onto one
end of each
pair of pieces. Roll fish around stuffing. Secure with wooden
Place rolls upright in a 12x 7 1/2x2inch baking dish. Brush with
butter. Bake in a 375* oven 20 minutes or until done.
To serve, transfer rolls to a platter. Remove toothpicks. Garnish
lettuce and grapes. Spoon on sauce. CHEDDAR CHEESE SAUCE: In a
melt 2 tablespoons butter or margarine. Stir in 2 tb.
all-purpose flour and 1/4 ts. salt. Add 1 1/4 cups milk. Cook
until thicken and bubbly. Cook and stir for 1 minute more. Add
shredded cheddar cheese; stir til melted. Makes 1 1/2 cups.
cookin' in La.