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Stuffed Peppers (II)

1 Tablespoon Butter Substitute or Drippings 2 Tablespoons Barley Flour 1 Cup Milk 1 Cup Cooked Fish 1 Cup Cooked Hominy Salt and Pepper to Taste 1 Teaspoon Grated Onion 1 Tablespoon Minced Parsley Melt fat, stir in wholewheat flour and when smooth add the milk gradually, stirring constantly until thick. Mix together the balance of the ingredients; stir into the sauce and fill the green pepper halves from which seeds have been removed and which have been parboiled five minutes. Cover the top with fine crumbs and bits of butter substitute; bake in a moderate oven fifteen minutes.