Catfish with a Crunch|
4 4 oz. fresh or frozen catfish fillets, about 1/2 inch thick
3 tablespoons Dijon-style mustard
l tablespoon milk
1/4 cup all-purpose flour
l cup coarsely crushed pretzels
2 tablespoons cooking oil
Cooked red onion (optional)
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Combine egg, mustard, milk and pepper, beating with a fork until smooth. Place flour in a shallow dish. Place crushed pretzels, in another dish. Coat each fish fillet with flour. Dip into the mustard mixture, then into the crushed pretzels. In large skillet, cook fish in hot oil over medium heat for 6 to 8 minutes or until golden and fish flakes easily when tested with a fork, turning once. (Reduce heat as necessary during cooking to prevent overbrowning.) Serve with red onion and lemon slices.
Trifle Fruit Salad
2 cups 1-inch chunks fresh pineapple or one 20 oz. can pineapple chunks (juice pack), drained
2 cups halved fresh strawberries
2 cups fresh or frozen blueberries, thawed
2 cups seedless green grapes
l 4-serving-size package instant banana cream pudding mix
1 1/4 cups milk
1/2 cup dairy sour cream
l 8-oz. can crushed pineapple
Layer in a 2 quart bowl pineapple chunks, strawberries, blueberries, and grapes; set aside.
Whisk together dry pudding mix, milk, and sour cream. Stir in undrained crushed pineapple. Pour over the layered fruit. Cover and chill for at least 2 hours or up to 8 hours. Makes 10-12 servings. Garnish with pineapple leaves.
Herbed Sour Cream Biscuits
l cup biscuit baking mix
1/2 teaspoon sugar
l garlic clove, minced
Dash dried rosemary, crushed
1/4 teaspoon dried basil
1/4 cup club soda
2 tablespoons sour cream
In a small bowl, combine biscuit mix, sugar, garlic, rosemary and basil. Combine club soda and sour cream stir into the dry ingredients just until moistened. Drop by heaping tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 400º for 10-12 minutes or until golden brown. Serve warm. Yield: 6 biscuits.