Perch Dinner

• 1 (3 oz.) jar stuffed olives, sliced
• 1 1/4 c. milk
• 1 medium onion, chopped
• 1/4 c. butter, melted
• 1/4 c. flour
• 1/2 tsp. salt
• 1/2 tsp. monosodium glutamate
• pinch of pepper
• 2 lb. ocean perch fillets, cubed
• 1 c. grated sharp Cheddar cheese
• 1/2 c. blanched almonds, toasted
• 3 or 4 medium potatoes, thinly sliced

1. Drain olives, reserving juice.
2. Add enough milk to reserved liquid to measure 1 1/2 cups.
3. Saute onion in melted butter in skillet.
4. Blend in next 4 dry ingredients.
5. Heat until mixture bubbles; remove from heat.
6. Add liquid gradually, stirring constantly.
7. Bring to a boil, stirring constantly.
8. Cook for 1 to 2 minutes longer.
9. Alternate layers of half the fillets, cheese and almonds in greased 2-quart casserole.
10. Pour 2/3 of the sauce over top.
11. Cover with overlapping layers of potatoes and remaining sauce.
12. Bake at 375u0b0 for 1 hour, or until potatoes are tender. Yields 8 servings.

olives, milk, onion, butter, flour, salt, monosodium glutamate, pepper, perch, cheddar cheese, blanched almonds, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518841 (may not work)