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Old-Fashioned Cheesecake with Zwieback Crust
Card 1 Front:
OLD-FASHIONED CHEESECAKE WITH ZWIEBACK CRUST
ZWIEBACK CRUST
3 cups low-fat cottage cheese
1 cup sugar
4 eggs
1 cup whipping cream
1/8 teaspoon salt
Juice and rid of ½ large lemon
¼ cup flour
½ teaspoon vanilla
Prepare Zwieback Crust; set aside.
Using steel blade of food processor, blend
together cottage cheese, sugar, and eggs until
smooth. Add remaining ingredients, processing
until well mixed.
Card 1 Back:
Turn into prepared crust. Sprinkle with re-
served 3/4 cup crumb mixture. Bake in 350-
degree oven about 1 hour and 15 minutes, until
set. Turn off oven heat, open door and let
cake remain in refrigerator several hours.
Makes 10 servings.
ZWIEBACK CRUST: In food processor, crush 1
package (6 oz.) zwieback into fine crumbs. Add
½ cup sugar, 1 teaspoon cinnamon and 1/3 cup
melted butter, processing until well mixed. Set
aside 3/4 cup of the mixture to sprinkle on top
of cheesecake. Press remaining mixture onto
bottom and up sides of 9" springform pan.
NOTE: Made with cottage cheese, this is a
wonderfully light creation, ideal to serve
after a heavy meal.
---
# Old-Fashioned Cheesecake with Zwieback Crust
*Makes 10 servings*
## Ingredients
### Zwieback Crust
- 1 package (6 oz.) zwieback
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/3 cup melted butter
### Cheesecake Filling
- 3 cups low-fat cottage cheese
- 1 cup sugar
- 4 eggs
- 1 cup whipping cream
- 1/8 tsp salt
- Juice and rind of 1/2 large lemon
- 1/4 cup flour
- 1/2 tsp vanilla
## Instructions
### Zwieback Crust
1. In a food processor, crush 1 package (6 oz.) zwieback into fine crumbs.
2. Add 1/2 cup sugar, 1 tsp cinnamon, and 1/3 cup melted butter; process until well mixed.
3. Set aside 3/4 cup of the mixture to sprinkle on top of cheesecake.
4. Press remaining mixture onto bottom and up sides of a 9" springform pan.
### Cheesecake Filling
1. Prepare Zwieback Crust; set aside.
2. Using the steel blade of a food processor, blend together cottage cheese, sugar, and eggs until smooth.
3. Add remaining ingredients (whipping cream, salt, lemon juice and rind, flour, and vanilla); process until well mixed.
### Assembly
1. Turn filling into prepared crust.
2. Sprinkle with reserved 3/4 cup crumb mixture.
3. Bake in a 350°F oven for about 1 hour and 15 minutes, until set.
4. Turn off oven heat, open door, and let cake remain in oven several hours.
5. Refrigerate for several hours before serving. -
Lemon Spice Bread / Sweet Spice Butter
(BREAD MACHINE RECIPE)
LEMON SPICE BREAD THE TAMPA TRIBUNE
1/2 c. water (70-80 degrees)
1 egg ½ tsp. salt
2 TB. lemon juice 1/8 tsp. ground nutmeg
2 TB. butter 2 c. bread flour
2 TB. sugar 1½ tsp. bread machine
1½ TB. poppy seed yeast
2 tsp. grated lemon peel
Sweet Pice Butter
Select loaf size recommended by the manufacturer
of bread machine. Measure all ingredients into
bread machine pan in the order that the manu-
facturer suggests. Process in basic cycle on
lightest crust setting (or select medium crust
Card 1 Back:
setting based on your machine and preference for
crust color). Remove baked bread from pan and
cool on wire rack. Bread is tart; serve with
Sweet Spice Butter. Makes one loaf.
SWEET SPICE BUTTER:
In small bowl, combine ½ cup softened butter or
margarine, 1/3 cup sifted powdered sugar, and
1/8 to ¼ teaspoon ground nutmeg. Beat until
smooth. Cover and chill.
---
# Lemon Spice Bread (Bread Machine)
*The Tampa Tribune*
*Makes one loaf*
## Ingredients
### Bread
- 1/2 cup water (70–80 degrees)
- 1 egg
- 2 Tbsp. lemon juice
- 2 Tbsp. butter
- 2 Tbsp. sugar
- 1 1/2 Tbsp. poppy seed
- 2 tsp. grated lemon peel
- 1/2 tsp. salt
- 1/8 tsp. ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp. bread machine yeast
### Sweet Spice Butter
- 1/2 cup softened butter or margarine
- 1/3 cup sifted powdered sugar
- 1/8 to 1/4 tsp. ground nutmeg
## Instructions
### Bread
1. Select loaf size recommended by the manufacturer of your bread machine.
2. Measure all ingredients into the bread machine pan in the order that the manufacturer suggests.
3. Process on the basic cycle on the lightest crust setting (or select medium crust setting based on your machine and preference for crust color).
4. Remove baked bread from pan and cool on wire rack.
5. Bread is tart; serve with Sweet Spice Butter.
### Sweet Spice Butter
1. In a small bowl, combine softened butter or margarine, sifted powdered sugar, and ground nutmeg.
2. Beat until smooth.
3. Cover and chill. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
Card 1 Back:
Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Chicken Caesar Salad
CHICKEN CAESAR SALAD THE TAMPA TRIBUNE
Non-stick cooking spray 1 egg white
6 oz. chicken breast 1 French bread
¼ c. plain bread crumbs baguette
6 medium garlic cloves, 4 anchovies, mashed
crushed, divided 4 tsp. worcester-
Black pepper shire sace
Pinch of salt 4 tsp. olive oil
Grated rind from 1 medium 1 sm. head romaine
lemon, ½ Tablespoon
3 tablespoons fresh lemon lettuce, washed &
juice, divided cut up
¼ med. red onion, sliced ½ cup croutons
2 T. parmesan
cheese
Card 1 Back:
Chicken: Preheat broiler. Line a baking
sheet with foil and spray with non-stick cooking
spray. Remove fat from chicken. Mix bread
crumbs, 2 crushed garlic cloves, pepper, salt,
lemon rind and 1 tablespoon lemon juice together
in a small bowl. Whisk egg white lightly in a
separate bowl. Dip chicken into egg white and
then roll in bread crumbs. Dip in egg white
again and roll again in bread crumbs. Place on
prepared baking sheet and broil about 5 inches
from heat for 5 minutes.
Turn and broil another 5 minutes. Remove
from oven and turn off broiler. Five minutes
before serving, warm baguette.
Dressing: Put anchovies, remaining lemon juic
and garlic, Worcestershire sauce and olive oil
Card 2 Front:
SCHICKEN CAESAR SALAD, CARD NO. 2
in a processor and mix, or mix and mash together
well by hand. Place lettuce in a salad bowl
and toss with half the dressing. Divide salad
between two plates. Add croutons and sprinkle
with Parmesan cheese and onion slices. Cut
chicken into thin slices and place on top.
Spoon remaining dressing over the top. Serve
with warm bread.
Serves 2.
Calories 537; Protein 44 g; Carbohydrates 50 g;
Fiber 6 g; Fat 18 g; Cholesterol 84 mg; Sodium
1,098 mg; Calories from Fat: 30%.
Card 2 Back: blank
---
# Chicken Caesar Salad
*The Tampa Tribune*
*Serves 2*
## Ingredients
### Chicken
- Non-stick cooking spray
- 6 oz. chicken breast
- 1/4 cup plain bread crumbs
- 2 of the 6 medium garlic cloves, crushed (divided use — remainder for dressing)
- Black pepper
- Pinch of salt
- Grated rind from 1 medium lemon (about 1/2 Tbsp)
- 1 Tbsp fresh lemon juice (of 3 Tbsp total, divided)
- 1 egg white
- 1 French bread baguette
### Dressing
- 4 anchovies, mashed
- Remaining 4 garlic cloves, crushed
- Remaining 2 Tbsp fresh lemon juice
- 4 tsp Worcestershire sauce
- 4 tsp olive oil
### Salad
- 1 small head romaine lettuce, washed and cut up
- 1/4 medium red onion, sliced
- 1/2 cup croutons
- 2 Tbsp Parmesan cheese
## Instructions
### Chicken
1. Preheat broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Remove fat from chicken.
3. Mix bread crumbs, 2 crushed garlic cloves, pepper, salt, lemon rind, and 1 Tbsp lemon juice together in a small bowl.
4. Whisk egg white lightly in a separate bowl.
5. Dip chicken into egg white, then roll in bread crumbs. Dip in egg white again and roll again in bread crumbs.
6. Place on prepared baking sheet and broil about 5 inches from heat for 5 minutes.
7. Turn and broil another 5 minutes. Remove from oven and turn off broiler.
8. Five minutes before serving, warm baguette.
### Dressing
1. Put anchovies, remaining lemon juice, remaining garlic, Worcestershire sauce, and olive oil in a food processor and mix, or mix and mash together well by hand.
### Assembly
1. Place lettuce in a salad bowl and toss with half the dressing. Divide salad between two plates.
2. Add croutons and sprinkle with Parmesan cheese and onion slices.
3. Cut chicken into thin slices and place on top.
4. Spoon remaining dressing over the top.
5. Serve with warm bread. -
Shrimpy Caesar
SHRIMPY CAESAR THE TAMPA TRIBUNE
1 lb. sm/med shrimp,
shelled, & deveined
1 dozen shrimp
1 sm. clove garlic, minced
½ cup olive oil
2 med heads romaine lettuce,
torn up, chilled
½ teaspoon salt
Freshly grd. pepper
1 egg, coddled
Juice of 2 lemons
1 T. Worcestershire
sauce
6 anchovy fillets,
optional
1 cup croutons
1/3 c. grated Parm-
esan cheese
In a sauce pan, cook shrimp in 1½ cups water un-
til just pink; drain.
Card 1 Back:
Add garlic to oil; let stand several hours.
In a large salad bowl, toss romaine with
garlic, oil, salt, and pepper. Break coddled
egg into middle of the salad. Squeeze or pour
lemon juice over romaine. Add Worcestershire
sauce and anchovies; toss well. Add croutons
and cheese; toss lightly with shrimp.
Makes 8 servings.
NOTE: To coddle egg, cook 1 minute gently
boiling water.
---
# Shrimpy Caesar
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 1 lb. small/medium shrimp, shelled and deveined
- 1 dozen shrimp
- 1 small clove garlic, minced
- 1/2 cup olive oil
- 2 medium heads romaine lettuce, torn up, chilled
- 1/2 tsp salt
- Freshly ground pepper
- 1 egg, coddled
- Juice of 2 lemons
- 1 Tbsp Worcestershire sauce
- 6 anchovy fillets, optional
- 1 cup croutons
- 1/3 cup grated Parmesan cheese
## Instructions
1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
2. Add garlic to oil; let stand several hours.
3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
4. Break coddled egg into the middle of the salad.
5. Squeeze or pour lemon juice over the romaine.
6. Add Worcestershire sauce and anchovies; toss well.
7. Add croutons and cheese; toss lightly with shrimp.
**NOTE:** To coddle egg, cook 1 minute in gently boiling water. -
Jello Dessert
Jello Dessert
Set 1 pkg (3oz) Strawberry Jello until clabbery.
Whip 1 lg can of milk, which has been
thoroughly chilled (really cold). add juice &
rind 1½ lemons + 3/4 c sugar. Whip
jello until foamy & fold whip cream.
Line 10X13 pan with crushed graham
crackers. Pour jello & sprinkle crumbs
over. (12-16 crackers)
Card 1 Back: blank
---
# Jello Dessert
## Ingredients
- 1 pkg (3 oz) strawberry Jello
- 1 large can evaporated milk, thoroughly chilled (really cold)
- Juice and rind of 1 1/2 lemons
- 3/4 cup sugar
- 12–16 graham crackers, crushed
## Instructions
1. Prepare the strawberry Jello and set until clabbery (partially set).
2. Whip the large can of thoroughly chilled milk until fluffy.
3. Add the juice and rind of 1 1/2 lemons and 3/4 cup sugar to the whipped milk.
4. Whip the partially set Jello until foamy.
5. Fold the whipped milk mixture into the foamy Jello.
6. Line a 10×13 pan with crushed graham crackers.
7. Pour the Jello mixture over the crust and sprinkle remaining crumbs over the top.
8. Chill until set before serving. -
Pineapple Dillies / Pineapple-Lemon Peas / Pineapple-Chili Green Beans
PINEAPPLE DILLIES
1 pound carrots 2 tablespoons butter or margarine
1/2 cup water 3/4 cup pineapple chunks
1/2 teaspoon salt 1/4 teaspoon dried dill
3 green onions Salt and pepper
Cut carrots into 3-inch strips; put in 10-inch skillet with water and
salt; cover tightly and simmer until tender-crisp, 5 to 10 minutes.
Cut onions into thin diagonal slices. Push carrots to one side of
skillet. Add butter to liquid in pan (about a tablespoon will be left).
Turn up heat. When bubbly add drained pineapple chunks, onion
and dill. Heat and stir a minute or two. Combine with carrots.
Season with additional salt and pepper, if desired. 4 servings.
(over)
Back:
Use the same cooking method to make:
PINEAPPLE-LEMON PEAS
2 pounds fresh peas 3/4 cup drained pineapple
1/2 cup water chunks
1/2 teaspoon salt 1/2 teaspoon grated lemon rind
2 tablespoons butter or margarine 1 teaspoon lemon juice
(Cook peas just till tender. Add 1 chopped pimiento, if desired.)
PINEAPPLE-CHILI GREEN BEANS
1 pound fresh green beans 2 tablespoons butter or margarine
1/2 cup water 1/2 teaspoon chili powder
1/2 teaspoon salt 3/4 cup drained pineapple chunks
(Cut beans into 1 1/2-inch diagonal pieces. Cook till tender-crisp, 10
to 12 minutes.)
SF-9326-HE-461-F LITHO IN U.S.A.
---
# Pineapple Dillies
*Makes 4 servings*
## Ingredients
- 1 pound carrots
- 1/2 cup water
- 1/2 tsp salt
- 3 green onions
- 2 Tbsp butter or margarine
- 3/4 cup pineapple chunks, drained
- 1/4 tsp dried dill
- Salt and pepper, to taste
## Instructions
1. Cut carrots into 3-inch strips. Place in a 10-inch skillet with water and salt.
2. Cover tightly and simmer until tender-crisp, 5 to 10 minutes.
3. Cut onions into thin diagonal slices.
4. Push carrots to one side of skillet.
5. Add butter to the liquid remaining in the pan (about a tablespoon will be left). Turn up the heat.
6. When bubbly, add drained pineapple chunks, onion, and dill. Heat and stir for a minute or two.
7. Combine with carrots. Season with additional salt and pepper, if desired.
---
# Pineapple-Lemon Peas
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 2 pounds fresh peas
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 3/4 cup drained pineapple chunks
- 1/2 tsp grated lemon rind
- 1 tsp lemon juice
- 1 chopped pimiento (optional)
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cook peas just until tender.
3. Add pimiento, if desired.
---
# Pineapple-Chili Green Beans
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 1 pound fresh green beans
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 1/2 tsp chili powder
- 3/4 cup drained pineapple chunks
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cut beans into 1 1/2-inch diagonal pieces.
3. Cook until tender-crisp, 10 to 12 minutes. -
Holiday Pound Cake
Holiday Pound Cake
2 cups butter 9 large eggs
2¼ cups sugar 1 cup chopped candied
1 tablespoon vanilla green cherries
1 teaspoon grated lemon 1 cup finely chopped
rind pecans
1 cup chopped candied 4½ cups sifted flour
red cherries 1½ teaspoons salt
Cream butter and add sugar gradually. Blend in
vanilla and lemon rind. Add eggs, one at a time,
beating thoroughly. Toss cherries and nuts with 1 cup
of flour. Sift remaining flour with salt and gradually
fold into batter. Fold in cherries and nuts. Bake in
10-inch tube pan, buttered and lined with waxed pa-
per, at 325 degrees for 1 hour and 45 minutes. Cool.
Cake will keep several weeks if stored in tightly cov-
ered container.
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---
# Holiday Pound Cake
## Ingredients
- 2 cups butter
- 2 1/4 cups sugar
- 1 Tbsp vanilla
- 1 tsp grated lemon rind
- 1 cup chopped candied red cherries
- 9 large eggs
- 1 cup chopped candied green cherries
- 1 cup finely chopped pecans
- 4 1/2 cups sifted flour
- 1 1/2 tsp salt
## Instructions
1. Cream butter and add sugar gradually.
2. Blend in vanilla and lemon rind.
3. Add eggs one at a time, beating thoroughly after each addition.
4. Toss cherries and nuts with 1 cup of the flour.
5. Sift remaining flour with salt and gradually fold into batter.
6. Fold in the floured cherries and nuts.
7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
8. Bake at 325°F for 1 hour and 45 minutes.
9. Cool completely before storing.
> Cake will keep several weeks if stored in a tightly covered container. -
Punch
Punch
1 - 12 oz orange
2 lemons
4 cups sugar
8 " water
freeze -
ginger ale
Back:
Please excuse
2 March 1966
[?] female farmer
[?] Don't
[?] Point
---
# Punch
*2 March 1966*
## Ingredients
- 1 — 12 oz can frozen orange juice concentrate
- 2 lemons, juiced
- 4 cups sugar
- 8 cups water
- Ginger ale
## Instructions
1. Combine orange, lemons, sugar, and water.
2. Freeze mixture.
3. Add ginger ale before serving. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package of strawberry jello in 2 cups boiling water, add
1½ cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk until still but not frozen, so it
will whip. Whip until stiff and then add 3/4 cup sugar and juice and grated
(fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixutre. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pand. Pour in
jello mixutre and sprinkle remaining cracker crumbs over top. Chill over
nite or longer.
Back: blank
---
# Jello Dessert
## Ingredients
- 1 large package strawberry jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve 1 large package of strawberry jello in 2 cups boiling water; add 1 1/2 cups cold water. Let set until clabbery (partially set and thickened).
2. Chill the 14 oz can of evaporated milk until very cold but not frozen, so it will whip. Whip until stiff.
3. Add 3/4 cup sugar and the juice and finely grated rind of 1 1/2 lemons to the whipped evaporated milk mixture.
4. Whip the partially set jello until foamy, then fold in the milk mixture.
5. Crush 12–15 graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
6. Pour the jello mixture over the crumbs and sprinkle the remaining cracker crumbs over the top.
7. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened to a clabber-like consistency; the jello should be set enough to be foamy when whipped but not fully firm. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package strawberry jello in 2 cups boiling water, add 1½
cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk chilled until still, but not
frozen, so it will whip. Whip until stiff and then add 3/4 cup sugar and juice
and grated (fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixture. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pan. Pour in
jello mixture and sprinkle remaining cracker crumbs over top. Chill over nite
or longer.
Back: blank
---
# Jello Dessert
## Ingredients
- 1 large package strawberry Jell-O
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk, chilled until still but not frozen
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve the strawberry Jell-O in 2 cups boiling water. Add 1 1/2 cups cold water. Let set until clabbery (partially gelled).
2. Chill the evaporated milk until very cold but not frozen, so it will whip. Whip until stiff, then add the sugar and the juice and grated rind of 1 1/2 lemons.
3. Whip the partially set Jell-O until foamy, then fold in the whipped milk mixture.
4. Crush the graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
5. Pour the Jell-O mixture over the crumb layer, then sprinkle the remaining cracker crumbs over the top.
6. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened, used to describe Jell-O at the soft-gel stage, similar to a loose pudding consistency. Equivalent to "slightly thickened" or "syrupy" in modern recipe language. -
Foil Fish Bake
FOIL FISH BAKE
4 fresh lake trout, mackerel or
other whole white fish (2 pounds
in all)
2 tablespoons margarine
½ cup chopped parsley
½ cup chopped dill sprigs
¼ cup chopped chives
¼ cup chopped onion
2 tablespoons lemon juice
freshly ground black pepper
Clean and rinse fish; allow to
drain. Make stuffing: Mix together
margarine, parsley, dill sprigs,
chives, onion, lemon juice and pep-
per. Stuff and wrap each fish sepa-
rately in aluminum foil, sealing the
edges carefully. Bake at 400°F. for
20 minutes. Unwrap, remove to a
hot platter, garnish with parsley and
lemon slices.
Yield: 4 servings
Approx. cal/serv.: 220
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# Foil Fish Bake
*Yields 4 servings*
## Ingredients
- 4 fresh lake trout, mackerel, or other whole white fish (2 pounds in all)
- 2 Tbsp margarine
- 1/2 cup chopped parsley
- 1/2 cup chopped dill sprigs
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 Tbsp lemon juice
- Freshly ground black pepper
## Instructions
1. Clean and rinse fish; allow to drain.
2. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion, lemon juice, and pepper.
3. Stuff each fish with the herb mixture and wrap each fish separately in aluminum foil, sealing the edges carefully.
4. Bake at 400°F for 20 minutes.
5. Unwrap, remove to a hot platter, and garnish with parsley and lemon slices.