TZUTC: -0500   
   MSGID: 54890.fido_cooking@1:124/5016 2c7aa7aa   
   PID: Synchronet 3.21a-Linux master/3d87546c9 Apr 27 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: UTF-8 4   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dijon-Crusted Fish   
    Categories: Seafood, Breads, Citrus, Cheese   
         Yield: 4 servings   
       
         3 tb Reduced-fat mayonnaise   
         1 tb Lemon juice   
         2 ts Dijon mustard   
         1 ts Prepared horseradish   
         2 tb Grated Parmesan cheese;   
              - divided   
         4    (5 oz ea) tilapia fillets   
       1/4 c  Dry bread crumbs   
         2 ts Butter; melted   
       
     Set oven @ 425ºF/218ºC.   
        
     Mix the first 4 ingredients and 1 tablespoon cheese.   
     Place tilapia on a baking sheet coated with cooking   
     spray; spread evenly with mayonnaise mixture.   
        
     Toss bread crumbs with melted butter and remaining   
     cheese; sprinkle over fillets. Bake until fish just   
     begins to flake easily with a fork, 12-15 minutes.   
        
     Scott Schmidtke, Chicago, Illinois   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "None are so busy as the fool and the knave" -- John Dryden   
   === MultiMail/Win v0.52   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426