FLOUNDER SAUCE

"My mother and my aunt worked at Angelo's Restaurant in Gulfport in the 1940s and later," she said. "They both cooked flounder at home with their version of the sauce, and it was fantastic. I have eaten the original at Angelo's many times and could not tell the difference, so they must have hit it pretty close."

1 cup Miracle Whip salad dressing
1/2 cup sweet pickle juice
1 tablespoon prepared mustard
1 (3.5 ounce) jar capers, drained

Mix all ingredients in a pint jar.

Cook flounder by baking or broiling, sprinkled with salt, pepper, minced garlic and thyme.

Cover cooked fish with a thin layer of sauce and put under broiler for just a minute. Don't overcook.

Serve extra sauce on the side.

From: Georgie Morton of Gulfport
Adapted from source: Cook's Exchange, Sun Herald (south Mississippi)