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3 slices bacon
butter or margarine, melted
1 (6 oz.) pkg. San
Francisco-style stuffing
1/4 c. finely chopped onion
2 Tbsp. snipped parsley
8 flounder fillets or other
white fish
1 7/8 oz. pkg. Bearnaise sauce

Grease eight 2 1/2-inch muffin cups; set aside. Cook
bacon until crisp; drain, reserve drippings. Crumble bacon and
set aside. Measure drippings; add enough butter or margarine
to equal 1/4 cup. Prepare stuffing mix according to package
directions, using drippings mixture instead of butter. Stir in
bacon, onion and parsley. Wrap one fish fillet inside each
muffin cup, pressing it against sides. Spoon about 1/3 cup of
stuffing mixture into center of each roll. Brush with addi-
tional melted butter. Bake in 375 degrees oven for 30 minutes.
Meanwhile, prepare sauce according to package directions.
Serve over fish. Makes 4 servings.

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