SHRIMP DE JONGHE

SHRIMP DE JONGHE

1 Y4 pounds drained, canned mackerel
4 ounces canned shrimp
4 medium green peppers
1/4 Cup chopped chives
1/4 Cup chopped parsley
1/2 teaspoon tarragon leaves
1 small clove garlic, crushed
Y4 teaspoon nutmeg
1/4 teaspoon salt
Dash of pepper
1/2 teaspoon imitation butter flavoring
1/4 cup chicken bouillon
1/4 teaspoon sherry extract

Soak mackerel and shrimp in ice water to cover, 5
minutes. Drain. Slice tops from peppers; remove
seeds and membranes. Combine remaining ingre-
dients with mackerel and shrimp. Spoon one-fourth
of the mixture into each pepper. Bake at 325F
(moderately slow oven) , 20 minutes.

Makes 4 dinner servings