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Imperial Fish

1 lb. frozen haddock, steamed and broken into large chunks
1 medium onion, chopped
1 T margarine
½ tsp. pepper
¼ tsp. paprika
2 T. lemon juice
1 carrot, grated
1 tsp. mustard
dash of Worcestershire sauce
½ can cream of mushroom soup
2 coarsely chopped hard eggs
parsley

Melt margarine and sauté onion. Add undiluted mushroom soup and rest of ingredients, except eggs. Bake 40 minutes at 350*. Sprinkle with chopped eggs and parsley.







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