| 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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”