Cucumber-Stuffed Trout by Grizzled Adams

Ingredients:

1/2 cup chopped cucumber, seeded and peeled

1/2 cup shredded carrot

2 tablespoons chopped onion

1/2 teaspoon lemon pepper

2 tablespoons margarine or butter

1/2 cup hot water

1 teaspoon chicken bouillon granules

2 tablespoons minced parsley

3 cups dry bread cubes

4 small trout, about 1/2 pound each

In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes, stirring constantly. Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat.

In medium bowl, stir bread cubes and vegetable mixture until coated. Place fish in lightly oiled 13x9 inch pan. Stuff each trout with 1/4 of bread mixture.