| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Dips, Scanned | 12 | Servings | |
INGREDIENTS
| 1 | lb | U.S. farm-raised catfish fillets |
| 12 | oz | Cream cheese; softened |
| 2 | tb | Mayonnaise |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Lemon juice |
| 1 | ds | Garlic salt |
| 1 | sm | Onion; chopped |
| 1 | Bottle chill sauce; (12 oz.) | |
| Parsley; (optional) |
INSTRUCTIONS
In a large skillet bring water to a boil. Md catfish. Return to boil; reduce heat. Cover and simmer gently for 5 to 7 minutes until fish flakes easily. Remove from water. Cool slightly. Flake catfish; set aside. In a mixing bowl stir together cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt. Stir in chopped onion. To assemble, spread cheese mixture over bottom of a 12 inch plate or shallow serving bowl. Spread chili sauce over cheese layer. Top with cooked catfish. Garnish with parsley, if desired. Serve with sturdy crackers. Makes 12 servings Recipe by: Mom's Family Cookbook Posted to recipelu-digest Volume 01 Number 434 by "Diane Geary." <diane@keyway.net> on Jan 2, 1998
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