Plains Edition Recipes for 4-2-11 | TheFencePost.com

Plains Edition Recipes for 4-2-11

From the kitchen of: Paula Nelson, Tryon, Neb.

2 lbs. frozen haddock (slightly thawed)

10-1/2 oz. can cream of potato soup

3/4 c. milk

1 c. frozen & cooked shrimp

1/4 c. butter, melted

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1/2 tsp. onion, grated

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic salt

1-1/4 c. Ritz cracker crumbs (about 30)

Place fish in greased 9x13x2″ baking dish. Heat soup with milk and stir in shrimp. Spread over fish; bake at 375° for 20 minutes. Combine all remaining ingredients, except cracker crumbs and pour over fish. Sprinkle crumbs over all and bake for 10 minutes. Makes 6-8 servings.

From the kitchen of: Paula Nelson, Tryon, Neb.

2 lbs. frozen haddock (slightly thawed)

10-1/2 oz. can cream of potato soup

3/4 c. milk

1 c. frozen & cooked shrimp

1/4 c. butter, melted

1/2 tsp. onion, grated

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic salt

1-1/4 c. Ritz cracker crumbs (about 30)

Place fish in greased 9x13x2″ baking dish. Heat soup with milk and stir in shrimp. Spread over fish; bake at 375° for 20 minutes. Combine all remaining ingredients, except cracker crumbs and pour over fish. Sprinkle crumbs over all and bake for 10 minutes. Makes 6-8 servings.

From the kitchen of: Paula Nelson, Tryon, Neb.

2 lbs. frozen haddock (slightly thawed)

10-1/2 oz. can cream of potato soup

3/4 c. milk

1 c. frozen & cooked shrimp

1/4 c. butter, melted

1/2 tsp. onion, grated

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic salt

1-1/4 c. Ritz cracker crumbs (about 30)

Place fish in greased 9x13x2″ baking dish. Heat soup with milk and stir in shrimp. Spread over fish; bake at 375° for 20 minutes. Combine all remaining ingredients, except cracker crumbs and pour over fish. Sprinkle crumbs over all and bake for 10 minutes. Makes 6-8 servings.