2 Cups Of all purpose flour

1 Tablespoon of baking powder

1 teaspoon of salt

1/3 cup of shortening

3/4 cup of milk


Preheat the over to 425 degrees, combine the flour, baking powder and salt in a large bowl.
Cut in the shortening using a pastery blender
(or two knives will work just as good, you'll need to criss cross the knives back and forth in the mixture if you use them),
until you see the mixture has turned into coarse crumbs.
Add the milk and mix with a fork until dough is moistened and is clinging together.
Shape the dough into a ball and place it on a lightly floured counter or board.
Knead gently 8-10 times, then roll until it is 1/2 inch thick.
Cut the dough with a 2 inch floured round cutter (if you don't have one of these you can also use a wide mouth jar, works just as good),
I used a jar before I had a cutter) smile.
Now place the cut outs on a ungreased baking sheet or some other baking type pan,
and bake for 12-14 minutes at 425 degrees (or until golden brown). When I make these I brush the tops with melted margarine during the last minute of baking.

8 pieces of fileted flounder

1 pound of crab meat (this is up to your taste)

1/2 Teaspoon of Cayenne pepper

1/2 cup of chopped green bell pepper

3 Tablespoons of mayonaise

1 beaten egg

4 slices of margarine or butter

2 Tablespoons of lemon juice

Preheat the oven to 450 degrees grease a shallow roasting pan,
making sure you have washed your fish and patted them dry.
Combine crab meat, cayenne, green pepper, mayonaise and egg, place 4 pieces of fish in the roasting pan,
then place 2 generous tablespoons of crab mixture on each piece of fish.
Top with remaining fish then place a slice of margarine on top of each piece and sprinkle with lemon juice.
Bake for 30 minutes, then baste, and broil for5 minutes more, this dish has 4 serv. only 2 if you're hungry, want more? "Double Up"

Note: Because I don't like the taste, I "never" use mayonaise.
I "always" use Miracle Whip in everything. I "know" it's salad dressing, but It "really" brings out the flavor in foods.
Also to change up how I do the flounder, many times I make a stuffing and use that,
or to be really quick I use "STOVE TOP" stuffing instead of crab meat, besides who wants to eat crab meat "all" the time? not me.