Ingredients

1 chicken bouillon cube
1/2 C. milk
2 eggs
2 Tbsp. dry parsley flakes
1 tsp. dry mustard
2 tsp. ground sage
2 tsp. salt
2 tsp. pepper
2 C. dry bread cubes
1 C. shredded Mexican Velveeta
2 C. canned carp (flaked,
lg. bones removed)

Cooking Instructions

Dissolve bouillon cube in 1/2 cup boiling water, allow to cool. Beat eggs, milk and bouillon together in a bowl. Stir in parsley, onion, mustard, sage, salt and pepper. Stir in cheese and bread cubes. Fold in carp. Spoon mixture into lightly greased 8x8x2 inch baking dish or casserole. Bake 35 minutes in preheated 350 degree oven.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)