Pan-fried Catfish With Tartar Sauce And Cornbread Salad
Ingredients & Directions 1 Egg* 2 ts Minced garlic 1 Lemon; juiced 1 tb Creole or whole grain -mustard 2 tb Chopped parsley 2 tb Chopped green onions 1 c Vegetable oil plus 2 -tablespoons Salt Freshly ground black pepper 6 oz Bacon; chopped 2 c Cubed cornbread; (1/2-inch -cubes) 2 c Small diced fresh tomatoes; -seeded 1/2 c Vidalia onions; small diced 4 Catfish fillets; about 6 -ounces each Creole seasoning 1 c Flour 1 c Masa flour 4 Wedges fresh lemon For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well. For the catfish: Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels. To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley. Yield: 4 servings *RAW EGG WARNING The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning….Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.” Yields 1 servings
Fudge Batter Pudding
Ingredients & Directions 1 c Flour 8 Heaping Tbls cocoa 1 ts Baking powder 3/4 ts Salt 1 c Sugar 2 tb Butter, melted 1 ts Vanilla 1/2 c Milk 1/2 c Chopped walnuts, optional 1 2/3 c Boiling water Stir together flour, 3 Tbsp. of the cocoa, baking powder, and salt; set aside. In large bowl, combine 1/2 C. sugar, butter, and vanilla. Stir flour mixture into sugar mixture alternately with milk, blending well after each addition. Stir in nuts. In 2 qt. casserole dish, combine the remaining 1/2 C. sugar, 5 Tbsp. cocoa, and boiling water. Drop batter by tablespoons onto hot mixture. Bake in 350 degree oven for about 40 minutes, or until top is crusty. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Sat-dinner: Upside-down Pear Gingerbread
Ingredients & Directions 2 tb Butter, melted 1/2 c Packed brown sugar 2 Bartlet pears, or Bosc, -peeled and sliced CAKE 1 Egg 1/2 c Granulated sugar 1/2 c Butter milk 1/4 c Butter, melted 1/4 c Fancy molasses 1 1/4 c All-purpose flour 2 ts Ginger 1 ts Cinnamon 3/4 ts Baking soda 1 pn Ground nutmeg 1 pn Ground cloves Spread butter in 8-inch round cake pan; sprinkle with sugar. Arrange sliced pears, overlapping, in circle to cover pan. Cake: In bowl, beat egg, sugar, buttermilk, butter and molasses. Stir together flour, ginger, cinnamon, baking soda, nutmet and cloves; stir into buttermilk mixture just until moistened. Pour over pears. Bake in 375F 190C oven for 50-55 minutes or until tester inserted into centre comes out clean. Let cool on rack for 15 minutes; invert on platter. Per Serving: about 315 calories, 4 g protein, 10 g fat, 54 g carbohydrate Dinner Menu: Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Yields 8 Servings
Basic Sugar Cookies
Ingredients & Directions 1/3 c Shortening 1/3 c Margarine 2 c All-purpose flour 3/4 c Sugar 1 Egg 1 tb Milk 1 ts Baking powder 1 ts Vanilla extract In a large bowl, beat the shortening and margarine with an electric mixer at medium to high spped for about 30 seconds, or until softened. Add about half of the flour and all of the remaining ingredients and beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Divide the dough in half. Cover and chill for 1 to 2 hours or until easy to handle. Roll each portion of the dough to 1/8 inch thickness on a lightly floured surface. Cut into the desired shapes. Place 1 inch apart on an ungreased cookie sheet. If desired, sprinkle with candies or colord sugar before baking. Bake in a 375 F oven for 7 to 9 minutes or until the edges are firm and the bottoms are very lightly browned. Remove the cookies and cool on a rack. Makes 3 to 4 dozen cookies. CHOCOLATE SUGAR COOKIES: Stir 1 tablespoon of unsweetened cocoa powder into one half of the recipe. Bake as directed. NOTE: Sugar cookies also make attractive and economical ornaments. Make the dough according to the recipe then flatten the cut out cookies slightly with the bottom of a small glass dipped in sugar. Use a drinking straw to make a sharp, small hole near the top. If the hole begins to close during baking, use the straw to re-form the hole. [The Baltimore Sun; Dec 11, 1991] Yields 3 Servings
Sunflower Nut Bread
Ingredients & Directions 1 LB. LOAF 2/3 c Water 2 ts Margarine 2 1/4 c Bread flour 1 tb Sugar 2 tb Dry milk powder 1 1/2 ts Yeast -ADD AT THE BEEP- 1/4 c Salted sunflower seeds 1/4 c Chopped walnuts 1 1/2 LB. LOAF 1 c Water 1 tb Margarine 3 1/4 c Bread flour 4 ts Sugar 3 tb Dry milk powder 2 ts Yeast -ADD AT THE BEEP- 1/3 c Salted sunflower seeds 1/3 c Chopped walnuts SOURCE: The Men’s Guide to Bread Machine Baking by Jeffrey Gerlach, Yields 1 Loaf
Craig's Macadamia Cake
Ingredients & Directions -FOR THE CAKE- 1 1/4 c Macadamia nuts 1/4 c Cake flour 6 Egg yolks 3/4 c Sugar 3 dr Vanilla 1 ts Kirsch 7 Egg whites 1/8 ts Salt 1/2 ts Cream of tartar FOR THE FILLING 2 c Macadamia nuts 1/2 c Sugar 3 tb -Water 2 tb Corn syrup 1 tb Unsalted butter 1 tb Whipping cream FOR THE ICING 2 c Flaked unsweetened coconut 1 c Whipping cream 2 tb Sugar; to taste 1 ts Vanilla extract For the CAKE: Butter and flour a 9-inch springform pan. Toast the nuts in a preheated 325 F oven for 5 to 7 minutes, or until they smell nutty. Cool. Grate the nuts fine with a hand nut grater and stir in the flour, or grind them fine with the flour in a food processor. Beat the egg yolks with half the sugar, the vanilla, and the kirsch to a 3-second ribbon. Warm the egg whites over hot water or swirl them over a gas flame until barely warm, then beat them with the salt and the cream of tartar to soft peaks again. Spread the yolk mixture over the whites and sprinkle with a quarter of the nuts. Fold until partially mixed, sprinkle with another quarter of the nuts, and fold. Repeat until all the nuts have been folded in. Be careful not to overwork the batter and deflate the eggs. Pour into the prepared pan and bake in a preheated 325 F oven for 30 to 40 minutes, or until the sides of the cake just begin to pull away from the sides of the pan. Cool. For the FILLING: Toast the nuts in a preheated 325 F oven for 5 to 7 minutes, or until they smell nutty. Cool and chop coarse. Shake the nuts in a coarse strainer to remove any dusty particles. Put the sugar in a small non-corroding saucepan, add the water, and cook over medium heat until light gold. Remove from the heat and carefully add the corn syrup, butter, and cream. Stir over low heat until the caramel has dissolved, then stir the caramel into the nuts to bind them. Slice the cake into two layers and spread the warm filling between them. For the ICING: Toast the coconut in a preheated 325 F oven for 5 to 8 minutes, stirring often until pale golden brown. Cool. Whip the cream with the sugar and vanilla until it holds soft peaks and is just stiff enough to spread on the cake. Ice the cake with the cream and press the coconut all over the surface of the cake. From Yields 12 Servings
Gingerbread Teddy Bear Cookies
Ingredients & Directions 1 c Butter or margarine 3/4 ts Baking soda 2/3 c Packed brown sugar 1/2 ts Ground cloves 2/3 c Dark or light corn syrup 1 Beaten egg 4 c All-purpose flour 1 1/2 ts Vanilla 1 1/2 ts Ground cinnamon Miniature chocolate pieces 1 ts Ground ginger Royal icing for decorating In a saucepan combine butter, brown sugar, and corn syrup. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl and cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda, and cloves. Add egg and vanilla to butter mixture and mix well. Add the flour mixture and beat until well mixed. Divide the dough in half. Cover and chill at least 2 hours or overnight. To make each bear shape dough into one 1 inch ball, one 3/4 inch ball, six 1/2 inch balls, and five 1/4 inch balls. On an ungreased cookie sheet flatten the 1 inch ball to 1/2 inch thickness for body. Attach the 3/4 inch ball for head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms, legs, and ears. Arrange remaining 1/4 inch balls atop ends of arms and legs for paws. Use chocolate pieces for eyes and navel. Bake in a 350 degree oven for 8 to 10 minutes or until done. Carefully remove and cool. If desired, pipe on bow ties with royal icing. Makes 16 Yields 1 servings
