1/3 c. chopped celery
2 tbsp. chopped onion
1/3 c. "Shedd Spread"
1 c. herb stuffing mix
1 tbsp. chopped fresh parsley
1 tsp. grated lemon rind
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
4 flounder fillets
3 tbsp. Shedd's Spread

Saute celery and onion in 1/3 cup Shedd Spread until tender. Stir in stuffing mix, parsley, lemon rind, lemon juice, salt and pepper. Cut each fillet in half. Arrange four halves in a lightly greased baking pan.

Spoon one-fourth of stuffing mixture on each. Top with a fillet half. Combine 3 tbsp. Shedd Spread with dill weed; brush over stuffed fillets; sprinkle with paprika. Place lemon slice on each. Bake at 350 degrees 25-30 minutes.