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COUNTRY COOKING

March 12, 2014

by Dorothy Bloemendaal
Catfish Cakes

1 1/2 pounds catfish fillets

2 eggs, lightly beaten

l large potato, peeled, cooked and mashed

l large onion, finely chopped

1 to 2 tablespoons minced fresh parsley

2 to 3 drops hot pepper sauce

l garlic clove, minced

l teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

2 cups finely crushed butter-flavored crackers

Canola oil

Tartar sauce, optional

Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil; mix well. Shape into eight patties.

Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired.



Apple-Cheddar-Sausage Bake

1-1/2 pound bulk pork sausage

l can apple pie filling with more fruit

2 medium apples, peeled, chopped (about 2 cups)

2 cups shredded sharp Cheddar cheese (8 ounces)

1- 1/2 cups Original Bisquick® mix

1- 1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon pepper

6 eggs

Heat oven to 375º. Spray 9 x 13 inch glass baking dish with cooking spray. In large skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Sprinkle with l cup of the cheese.

In medium bowl, beat Bisquick mix, milk, salt, pepper and eggs with fork or whisk until blended. Pour evenly over cheese.

Bake uncovered 30 to 37 minutes or until knife inserted in center comes out clean. Sprinkle with remaining l cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. 12 Servings.

Rocky Chili

2 cans (14.3 ounces each) chili with beans

l package (10 ounces) frozen corn

4 cups corn chips

l cup shredded lettuce

l cup (4 ounces ) shredded Mexican cheese blend

l can (2 1/4 ounces) sliced ripe olives, drained

1/4 cup sour cream

1/4 cup salsa

In a large microwave-safe bowl, cook chili and corn on high for 2-4 minutes or until heated through. Place corn chips in four large soup bowls; top with chili mixture, lettuce, cheese, olives, sour cream and salsa. Yield: 4 servings.


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