Preheat oven to 350F. Cut flounder fillets into strips 3 inches long and 1/2 inch wide. Cut pimiento strips to match. Place pimiento strips on flounder strips. Roll, secure with toothpicks, and place on lightly buttered baking dish. Sprinkle with lemon juice. Bake 15-20 minutes. Serve hot with mustard and lemons, or chill and serve cold with imitation mayonnaise (card 151).
Cut flounder fillets into strips 5 inches long and 1/2 inch wide. Wrap around canned asparagus tips, spiral fashion; and sprinkle with paprika and lemon juice. Bake 20 minutes in 350F oven. Serve with imitation mayonnaise.
Cut whole pimientos into long, thin strips. Wrap around canned white asparagus, spiral fashion; sprinkle with lemon juice; and roll win finely chopped parsley. Serve cold.
Cut thinly sliced smoked salmon into strips 3-4 inches long and 1/2 inch wide. Wrap around white or green cooked asparagus. Arrange on platter; sprinkle with lemon juice, capers, and freshly ground pepper; serve cold.
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