| 25 | 26 | 27 | 28 | 29 |
| 1 | 11 | 22 | 32 | 43 |
|
1
3
1
1
3
1
1
1
1
3
1
1
1/2 pounds catfish fillets
/4 teaspoon dried basil
/4 teaspoon dry mustard
/2 teaspoon paprika
/4 teaspoon red pepper (or less if you want less spicy)
/2 teaspoon dried thyme
/2 teaspoon garlic powder
/4 teaspoon onion powder
/2 teaspoon salt
/4 teaspoon dried parsley
/8 teaspoon sugar
tablespoon plus 2 teaspoons melted diet margarine, plus 1 1/2 teaspoons
water, stirred well
2
ounces lemon juice (or juice of one lemon)
SPRAY large baking sheet with cooking spray. ARRANGE fillets, placing skin
side down. COMBINE all dry seasonings, mix well. POUR melted margarine over
fish. With small spoon, carefully sprinkle seasonings on fish. Lightly sprinkle with
lemon juice. BAKE in 350°F oven for 30 minutes, baste in at 20 minutes and
immediately before serving.
Shrimp Dip
2
pounds boiled shrimp coarsely ground
--8 ounce package soft cream cheese
1
Juice of one lemon
1
0 green onions, minced
mayonnaise
hot sauce, Worcestershire sauce, salt, pepper to taste
SOFTEN cream cheese with lemon juice. ADD shrimp and green onions to
cream cheese mixture. ADD enough mayonnaise to give a consistency for
dipping chips. SEASON with hot sauce, Worcestershire sauce, salt and pepper.
MAKE 8 hours before serving.
Crawfish Etouffeé
1
1
1
2
1
1
1
1
stick oleo
pound crawfish tails
medium onion, chopped
stalks celery, chopped
/2 bell pepper, chopped
tablespoon paprika
/2 teaspoon salt
/4 tsp black pepper
pinch of thyme
1
1
bay leaf
can chicken broth
Page
Quick Jump
|