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
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 12x 7 1/2x2inch baking dish. Brush with
additional
butter. Bake in a 375* 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. Makes 1 1/2 cups.
The
Saint,
cookin' in La.