Orca Bay Seafoods

• For stuffing, cook the bacon until crisp. Drain, reserve the drippings. Crumble bacon; set aside.
• Measure drippings, then add enough melted margarine to equal 1/4 cup.

• Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water.
• Stir in bacon and parsley. Cool about 15 minutes.
• For rolls, cut fillets lengthwise in half. Lay 2 pieces end to end, 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 toothpicks.
• Place rolls upright in a 12 x 7 1/2 x 2 inch baking dish.
• Brush with additional butter.
• Bake in a 375°F oven 20 minutes or until done.
• To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.

CHEDDAR CHEESE SAUCE:

• In a saucepan, 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 and stir until thicken and bubbly.
• Cook and stir for 1 minute more.
• Add 1 cup shredded cheddar cheese; stir til melted.