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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)