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Ray's picture

By Ray - Posted on 25 January 2011

1/2 lb. crappiei filets
1/2 lb. country sausage
1 med. onion, sliced
4 potatoes, sliced
2 (10 oz.) cans tomatoes
1 lg. bell pepper
1 tsp. basil
1 tsp. parsley flakes
1 tsp. paprika
1/2 tsp. garlic powder
Preheat oven to 350 degrees. Cut filets into 1 1/2 to 2 inch wide strips. Row sausage into 1 inch diameter balls. Wrap filets around sausage balls (use toothpicks to keep filets in place if needed). Place in a baking pan. Drain juice from tomatoes (save). Pour tomatoes in pan along with sliced potatoes and peppers. Sprinkle basil, parsley, paprika and garlic powder over vegetables. Pour in 1/2 cup tomato juice. Coveri with foil and bake for 30 minutes or until vegetables are tender.

Big Papa's picture

Try KELLY's link sausage cut at 1 inch sections. The best sausage anywhere.

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A method of keeping fish alive after they have been caught. A string or small nylon rope is threaded through the mouth and gills of a fish and is then tied off to the boat or dock allowing the fish to remain overboard in the water but preventing them from swimming away. With the advent of livewells and other more modern methods of keeping fish, stringers have become nearly obsolete, but can still be quite handy when fishing from the bank of a pond. The term 'stringer' is also used by anglers to indicate the size of their catch for the day (10-pound stringer = 10 pounds of fish).

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