Sour Cream Stuffing

3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup melted fat (Crisco) or cooking oil
1/4 cup diced, peeled lemon
1 quart dry bread crumbs
1/2 cup sour cream
2 Tbsp. grated lemon rind
1 tsp. ground paprika
1 tsp. salt

Cook celery and onion in fat until tender. Combine all ingredients and mix thoroughly. Makes
approximately 1 quart stuffing.

In the same publication it points out the importance of garnishes with fish: "Gay garnishes add zest and life to fish dishes in the same way that smart looking accessories dress up a wardrobe. Let the garnishes provide color contrast. Some garnishes for fish are:

Carrots, Tops, sticks, curls, shredded
Celery, Tops, hearts, sticks, curls
Chives, Chopped
Green or red peppers, Sticks or rings
Hard-cooked eggs, Slices, wedges, deviled, or quartered, or grated yolks
Lemons or limes, Slices, twists, wedges
Lettuce, Leaves, or shredded
Mint, Sprigs or chopped
Nut meats, Toasted, whole, slivered, halved, chopped
Olives, Whole, sliced, chopped
Oranges, Slices, twists, wedges
Paprika, Sprinkled sparingly
Pickles, Whole, sliced, chopped
Radishes, Whole, sliced as roses.."

Texas, Florida, Arkansas, states around the south, would send home economists to be trained by Bertha. Even when Bertha was not training someone, she was always working on developing recipes to promote fishing. We were always eager to get to the test kitchen when "test test" would be announced over the loud-speaker system. As there was only room for 20, you would rush there as
fast as your legs would carry you. After the taste test, you would fill in a questionnaire as to taste,  texture, quality, etc....a minor detail we did not mind at all. Enjoy!
Betty in MS

http://www.nancyskitchen.com