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Baked Seafood Au Gratin
August 20, 2002

We really enjoyed this recipie, even though I'm not all that fond of seafood. I did have to make a couple of substitutions; canned crabmeat and orange roughy instead of flounder. And I will definetely buy prepared shrimp! I had some problems with the flour sauce thickening, and I'm not sure the dish even set right (it took almost twice as long cooking time before the top browned). But it still tasted wonderful and it's definetly something I'd like to try again.

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