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By Ray - Posted on 07 May 2010

2 lbs. crappiei fillets
1 c. butter
2 c. onion, chopped
2 c. celery, chopped
1 c. bell pepper, chopped
1 tbsp. flour
1 c. green onion tops, chopped
Salt to taste
Red pepper to taste
Black pepper to taste
Garlic powder to taste
Dash of soy sauce
Melt butter in skillet. Add onion, celery, bell pepper; simmer until tender. Add flour and stir. Add flour, green onion tops and soy sauce and stir. Lay fillets in pan. Coveri with sauce. Simmer until fish flakes when pricked with fork, about 10 minutes. Serve over fluffy cooked rice.

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Measure of rod performance that describes the elapsed time between flexion and return to straight configuration; ranges from slow to fast, with slow being the most amount of flexion; also refers to the strength of the rod (light, meduim and heavy) with light being a limber rod and heavy a stout rod;

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