WABG GMM Recipes

U.S. FARM-RAISED CATFISH MINI CAKES 08-19-08

Prepared by Lauren Farms on WABG-TV during National USFR Catfish Month

1 pound U.S. Farm-Raised Catfish fillets

11⁄4 cups Japanese breadcrumbs (panko) **

3 green onions, minced

2 large eggs, beaten

1⁄2 cup finely chopped red bell pepper

1⁄2 teaspoon salt

1⁄4 teaspoon fresh cracked black pepper

1⁄4 cup vegetable oil

Garnishes: Caper-Dill Sour Cream, fresh dill sprigs

1. Chop catfish into 1⁄4-inch pieces. Combine catfish, 3⁄4

cup breadcrumbs, and next 5 ingredients; gently stir until

well blended. Shape mixture into 12 patties (about 1⁄4 cup

each). Dredge patties in remaining 1⁄2 cup breadcrumbs.

2. Cook patties, in batches, in hot oil in a large nonstick

skillet over medium heat 3 to 4 minutes on each side or

until golden; drain on paper towels. Garnish, if desired.

Yield: 6 appetizer servings

*11⁄4 cups fresh breadcrumbs may be substituted.

** At Lauren Farms we used store-brand unseasoned breadcrumbs in the mixture. We dredged the cakes in panko bread crumbs. The panko give a delightful, crisp coating. If you can’t find panko, don’t stress – these catfish mini cakes are truly delicious!

CAPER AND DILL SAUCE

(Option: Honey mustard dressing.)

½ cup mayonnaise (reduced fat if you prefer)

½ cup sour cream (reduced fat if you prefer)

1 tablespoon Dijon mustard

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)

1 tablespoon small rinsed capers

Mix all ingredients. If possible, prepare ahead of time to allow these delicious flavors to intensify.

Sweet Pea Casserole by Jo Harris 08-14-08

2 large cans of sweet peas, drained

2 small cans of cream of celery soup

1/2 cup yellow onion, finely chopped

1/2 cup fresh celery, finely chopped

1 stick oleo

4-5 slices cooked crumbled bacon

1 small can French Onions

Melt the stick of oleo, then sauté the finely chopped onion and celery.

Blend together the sweet peas, celery soup, sautéed onions and celery, and cooked bacon in 9X12 casserole dish. Place the French Onions on top. Bake at 350 for 25 minutes or until hot and bubbly. Enjoy!

U.S. Farm-Raised Catfish Fillets with Caper/Dill Sauce 08-12-08

Lauren Farms – Courtesy of Barbara Williamson

6-8 (2 to 3 oz.) catfish fillets

1 ½ cups self-rising flour

¾ cup Parmesan cheese

3-4 tablespoons olive oil

2 tablespoons butter

2 tablespoons self-rising flour

1 cup chicken broth

Juice of 1 lemon

1 ½ teaspoons capers

1 ½ teaspoons dill weed

Salt and pepper

Thaw fillets and pat dry. Mix flour and cheese. Press fillets in flour mixture to coat. Heat skillet to 400 and add olive oil to heat. Add fillets rounded side down and cook for about 4 minutes or until golden brown. Turn fillets and cook an additional 4 minutes or until done.

Make a roux from the melted butter and flour. Slowly add chicken broth stirring constantly to begin thickening. Add lemon juice, capers and dill weed. Adjust seasoning and add salt and pepper to taste.

Rosemary Potatoes

Lauren Farms – Courtesy of Barbara Williamson

Red potatoes, thinly sliced with skin on

Onion, sliced

Dried or fresh rosemary

Olive oil

Salt and pepper

In sauté pan, cook onion in olive oil for 3-4 minutes at medium high heat. Add more olive oil and sliced potatoes. As the potatoes begin to cook, toss every few minutes. Add rosemary, salt and pepper to taste.

Catfish Fillet Sandwiches With Red "Firecracker" Sauce 08-05-08

4 4-5 oz. U. S. Farm-Raised Catfish Fillets

4 teaspoons olive oil
Paul Prudhomme’s Blackened Redfish Magic Seasoning

For the Red Firecracker Sauce:
2 tablespoons lime or lemon juice
2 teaspoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 cup olive oil
Salt and freshly ground black pepper

For serving:
4 soft sandwich rolls or Croissants
Lettuce leaves, alfalfa sprouts, or coleslaw
8 slices ripe avocado
Salt and freshly ground black pepper
4 thin slices red onion
4 teaspoons sour cream or plain yogurt

1. Preheat electric skillet to 400. Add olive oil to heat.
2. Pat thawed fillets almost dry. Press each side into seasoning. Pan fry 4 minutes per side or until done. The catfish can be prepared up to 1 day in advance and refrigerated.
3. To prepare the red firecracker sauce, place lime or lemon juice and mustard in a non-corrosive medium bowl. Using a wire whisk, mix until smooth. Whisk in chili powder, cumin, cayenne pepper and garlic powder. Gradually whisk in olive oil until it forms a smooth, slightly thickened sauce. Season with salt and pepper to taste. Cover and set aside. The sauce can be prepared up to 3 days in advance. (If the sauce separates, whisk until blended.)
4. Cut the cooked fillets in half and coat each piece with some of the sauce. Spread a little of the sauce on the bottom of each roll and cover them with lettuce leaves or sprouts or coleslaw. Place two pieces of the dressed fillets on top of the greens on each roll. Place avocado slices on top and season with salt and pepper. Place red onion slices on top of the avocado and add a small dollop of sour cream or yogurt. Top with other half of the roll. Cut sandwiches in half and serve.

Variations:
The sandwich is delicious made with warm or hot catfish fillets.

Baked Potato Casserole by Jo Harris

3-4 cans sliced potatoes

1 bag real bacon bits

1 cup Ranch dressing

1 cup sour cream

1 cup yellow shredded cheese

1 tbsp dried onion flakes

Mix all together in a baking dish. Bake at 350 for 30-40 minutes. Top with a little shredded cheese.

Hot Chicken Salad Casserole By: Teresa Ford 07-30-08

New Life Church of God Ladies

4 cups cubed cooked chicken

1 small pkg sliced almonds

2 cups diced celery

1 tsp. Accent

3 tsp. grated onion

3 tsp. lemon juice

1 1/2 cups mayonnaise

1 cup grated cheese

1 cup crushed potato chips

Mix all ingredients together except cheese and chips. Pour into casserole dish. Top with cheese and chips. Bake at 425 for 15 minutes.

Enjoy!

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish 07-29-08

Courtesy of The Catfish Institute www.uscatfish.com for additional recipes

Comments by Lauren Farms (LFI)

Folks, this is sooooo good!

Crunchy Corn Relish: (double the recipe – it’s that delicious – LFI)
1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper to taste

A dash of cayenne pepper – optional (LFI)

Southern Cornmeal-Crusted Catfish:
4 2 to 3-ounce U.S. Farm-Raised Catfish fillets
1/4 cup buttermilk or plain, nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal seasoned with salt and pepper
2 tablespoons butter (option: use Canola oil if you worry about the butter burning – LFI)
1 tablespoon olive oil

To make Crunchy Corn Relish:
1. Melt butter in a large skillet.
2. Add water and corn; cover and simmer for 4 minutes.
3. Stir in red pepper and cook for 1 additional minute.
4. Add green onion, half-and-half, and salt and pepper to taste.

To make Southern Cornmeal Crusted Catfish:
1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. (Option: dip fillets in mixture and shake off excess – LFI)
2. Press catfish fillets in seasoned cornmeal.
3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp.

(LFI: Preheat electric skillet to 400 degrees (or manufacturers recommendation). Add cooking oil and heat. Place presentation side of fillet (rounded side) in skillet and cook for 3-4 minutes. Turn and cook 3-4 minutes. Should be a beautiful golden brown.) Serve with relish. Makes 4 servings.

Notes:
Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.

Nutritional Information:
Nutrients per serving: 464 calories, 25g fat, 27g protein, 35g carbohydrates, 4g fiber, 94mg cholesterol, 127mg sodium

LAUREN FARMS U. S. FARM-RAISED FRESHWATER

PRAWN & DILLED RICE SALAD 07-22-08

1 or 2 lbs. freshwater prawns, peeled & cooked

3 T. fresh lemon or lime juice

2 T. olive oil

2 T. chopped fresh dill (or 2 t. dried dill weed)

½ garlic clove, minced

¼ t. salt or to taste

¼ t. ground red pepper

3 or 4 cups cooked rice, cooled

Lettuce for garnish

Fresh tomatoes

Hard-cooked eggs cut into wedges for garnish

Fresh dill for garnish

Combine lemon juice, oil, dill, garlic, salt and pepper in a small bowl. Pour over prawns. Cover and chill 2-3 hours. Combine prawn mixture and rice. Place scored tomatoes on lettuce leaves and top with prawn salad. Garnish with egg wedges and dill.

CAT CORA’S FAUX FRIED CATFISH 07-15-08

PREPARED BY LAUREN FARMS FOR WABG DELTA KITCHEN

The July/August issue of DELTA MAGAZINE features this fabulous recipe and many others: Cheesy Catfish, Classic Fried Catfish, Catfish Meuniere, Catfish Gumbo, BBQ Catfish with Summer Grilled Corn Relish, and Catfish Sloppy Joes. Celebrity Chef Cat Cora’s Coconut Catfish with Plum Dipping Sauce and Catfish Scaloppini with Vine-Ripened Tomatoes are also included.

6 (2-3 oz.) U.S. farm-raised catfish fillets

½ cup flour

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 cups corn flakes (we used 3 cups to coat the six fillets)

½ cup light buttermilk

1 tablespoon Dijon mustard

1/8 teaspoon cayenne pepper (optional) (we used ¼ teaspoon+)

1 teaspoon paprika

½ tablespoon finely chopped fresh sage

or ½ teaspoon powdered sage

Lauren Farms variations: In place of sage, use lemon pepper and lemon zest or Blackened Redfish Magic or Old Bay or your favorite seasoning.

Preheat oven to 400 degrees. Pour 2 teaspoons of olive oil into a baking dish large enough to hold catfish fillets. With your fingers, lightly coat the entire dish with oil. Set the dish aside.

Rinse catfish in cold water and pat dry. In a wide bowl or plate, season the flour with salt and pepper. Dredge each fillet through the flour so it’s completely coated, tap the catfish against the side of the bowl to jar loose excess flour and set the piece aside. Discard the flour.

Crush corn flakes by placing them in a large resealable plastic bag (with as little air inside as possible) and crush the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or a plate.

In a large bowl (big enough to dredge catfish fillets) mix the buttermilk, mustard, spices and herbs. Give each floured fillet a good buttermilk bath, then roll it in the corn flake crumbs. Arrange catfish in the oiled baking dish and place in hot oven. Cook until crispy for about 15 minutes or until done. If desired, broil for a few minutes to brown the fillets.

LAUREN FARMS – THE “COLONEL’S” SLAW 07-15-08

My little nephew, Jacob, always loved & requested the “Colonel’s” slaw when he visited! This is a very good replication of the famous recipe! The “little ones” love it as is. Add some chopped onion and chopped sweet pickles to please the “grown ups”.

1/3 cup sugar

½ teaspoon salt

1/8 teaspoon pepper

½ cup milk

½ cup mayonnaise

1 ½ tablespoons white vinegar

2 ½ tablespoons lemon juice (the juice of 1 large lemon)

1 medium head cabbage, shredded

1 medium carrot, shredded

Optional: One package pre-shredded slaw mix, rinsed

Optional: chopped onion and chopped sweet pickle

Mix all the ingredients together and refrigerate about an hour or longer. Toss before serving.

CHEESY CATFISH 07-08-08

The July/August issue of DELTA MAGAZINE features this fabulous recipe and many others: Classic Fried Catfish, Catfish Meuniere, Catfish Gumbo, BBQ Catfish with Summer Grilled Corn Relish, and Catfish Sloppy Joes. Celebrity Chef Cat Cora’s Faux Fried Catfish, Coconut Catfish with Plum Dipping Sauce, and Catfish Scaloppini with Vine-Ripened Tomatoes are also included.

6 small U.S. farm-raised catfish

¾ cup Parmesan cheese

¼ cup flour

½ teaspoon salt

½ teaspoon pepper

1 teaspoon paprika

1 egg, beaten

1 tablespoon milk

1/8 cup butter, melted

Combine cheese, flour, salt, pepper and paprika in a bowl. Mix egg and milk. Dip fish in egg mixture and then in cheese mixture to coat well. Place aluminum foil in a 13x9x2 inch baking dish and spray lightly with vegetable oil spray. Place fish on foil. Pour butter over fish and bake at 350 degrees for about 30 minutes. Increase heat to about 400 degrees and bake 5-10 minutes or until golden brown.

GRILLED U. S. FARM RAISED FRESHWATER PRAWN SALAD 7-1-08

WITH ROMAINE AND SPICY CAESAR DRESSING

1 pound U. S. farm raised freshwater prawns, shelled

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

2 tablespoons red-wine vinegar

¼ small red onion, coarsely chopped

6 cloves roasted garlic

3 anchovies or anchovy paste

1 chipotle in adobo sauce

2 dashes hot sauce

2-3 tablespoons honey

Salt and freshly ground black pepper

½ cup canola oil, with extra for brushing on the romaine

¼ cut Parmesan cheese

1 large head romaine lettuce, outer leaves removed, cut in half from tip to root

Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend completely. Add the Parmesan and blend a few seconds longer. Adjust seasonings to taste. Refrigerate dressing reserving some for the marinade.

Lightly coat the prawns with reserved marinade. Sprinkle with salt, pepper and paprika. Refrigerate. Prior to cooking, skewer prawns ( bamboo skewers will need to be soaked in water about 20 minutes).

Grill about 2 minutes per side. Do not overcook!

Brush romaine with oil and season with salt and pepper. Place on the grill cut side down and grill for 30-40 seconds or until slightly charred. Arrange lettuce and prawns on large platter. Drizzle with the remaining dressing and garnish with shaved Parmesan.

TOMATO, CORN & BASIL SALAD WITH LAUREN FARMS FRESHWATER PRAWNS

06-17-08

Light, healthy and the fresh ingredients are an awesome combination!

Serves four as a main dish.

4 ears fresh corn, shucked

Salt (we like sea salt)

1 ½ pounds U. S. farm raised freshwater prawns, shelled

¼ cup lemon juice

2 tablespoons white-wine vinegar (or the vinegar of your choice)

Freshly ground black pepper

½ cup extra-virgin olive oil

1 lb. ripe tomatoes cut into about ¼ inch diced pieces

2 fresh jalapenos, seeded and minced (about 3 Tbs.) (or pickled)

2 green onions, minced (about ¼ cup)

¼ cup chopped fresh basil leaves (dried basil to taste if no fresh)

5 oz. (about 1 package) of mixed baby greens, washed

Bring a large pot of unsalted water to a boil over high heat. Add the corn and cook for 3 minutes. Remove and set aside to cool. Salt the water generously and return it to a boil. Add the U.S. farm-raised freshwater prawns and cook for about 3 minutes or until opaque. Drain and immerse in ice water to cool. Drain and refrigerate.

In a medium bowl, combine lemon juice and vinegar with ½ tsp. salt and a little pepper. Wisk in the olive oil in a thin stream. Slice the corn off the cob and add. Add the tomatoes, jalapenos, onions and basil. Toss gently. Adjust seasonings to taste. Add the chilled prawns and refrigerate.

Before serving, tilt the marinated veggies and prawns to capture reserved dressing. Toss over the baby greens. Divide the salad evenly among 4 plates with the baby greens on one side and the prawns & veggie mixture on the other.

Light, delicious and so easy!

LAUREN FARMS PRAWN SPAGHETTI 06-3-08

2-3 lbs. freshwater prawns, peeled

½ cup unsalted butter

1 lb. fresh mushrooms, sliced

½ fresh red bell pepper, chopped

½ fresh yellow bell pepper, chopped

(Option: use either one whole red or yellow pepper)

1 teaspoon salt

½ teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon garlic powder

½ teaspoons black pepper

1 tablespoon parsley flakes

1 tablespoon lemon juice

1 tablespoon Worcestershire cause

½ cup unsalted butter, melted

12 ounces spaghetti

8 ounces Parmesan cheese

Fill cooking pot with water for pasta. Bring water to a boil. Add a little salt and pasta. Be preparing the vegetables and prawns while the water is coming to a boil and when the pasta is cooking. Boil until al dente and drain. Save a few tablespoons of the pasta water in case the sauce needs to be stretched. Do not rinse cooked pasta. Simply pour into a colander and shake well to drain water.

In a large skillet over medium-high heat, melt ½ cup butter and sauté’ mushrooms and peppers until tender.

In separate skillet, melt ½ cup butter and add salt, basil, thyme, garlic powder, pepper, parsley, lemon juice, and Worcestershire. Add prawns to seasoned butter and sauté’ until just done. Do not overcook! Combine with sautéed vegetables and add Parmesan cheese. Gently mix with spaghetti and garnish with fresh parsley if desired.

POPCORN SHRIMP 5-27-08 (SUBSTITUTE: LAUREN FARMS PRAWNS)

RECIPE COURTESY OF RICK MOONEN & ROY FINAMORE

“FISH WITHOUT A DOUBT” (AVAILABLE AT MCCORMICK BOOK INN, GREENVILLE)

2 cups milk or buttermilk

1 large egg

1 ½ pounds freshwater prawns

Coarse salt & freshly ground white pepper

Peanut or vegetable oil for deep-frying

1 cup all-purpose flour

1 cup cornmeal

Whisk the milk and egg together in a medium bowl.

Season the prawns with salt and white pepper and stir into the milk. Refrigerate for at least 1 hour and up to 8 hours. You want the prawns very cold before your fry them so they won’t overcook.

When the oil is hot, drain the prawns. Drop a handful of prawns into the flour and cornmeal and toss to coat well. Add to the oil and fry for about 1 ½ minutes, until golden brown. Remove with a spider or slotted spoon and drain on paper towels. Repeat with the remaining prawns.

Serve hot, sprinkled with some more salt if you want, and with the sauce of your choice.

SPICY REMOULADE 5-27-08

RECIPE COURTESY OF RICK MOONEN & ROY FINAMORE

“FISH WITHOUT A DOUBT” (AVAILABLE AT MCCORMICK BOOK INN, GREENVILLE)

1 cup mayonnaise

2-3 anchovy fillets, minced to a paste

2 tablespoons minced cornichons (dill relish)

1 tablespoon drained capers (the small nonpareils)

Zest of ½ lemon

1 ½ teaspoons fresh lemon juice

1 teaspoon Dijon mustard

6 dashes Tabasco sauce

1 tablespoon chopped fresh chervil or parsley

2 teaspoons chopped fresh dill

1 teaspoon Harissa

Coarse salt and freshly ground white pepper

Whisk the mayonnaise, anchovies, cornichons, capers, lemon zest and juice, mustard, Tabasco, chervil or parsley, dill and harissa together in a bowl. Taste, and adjust the harissa for spiciness – keep in mind that the heat will develop as the sauce sits. Season with salt and white pepper.

Cover and refrigerate for at least 1 hour before serving. The remoulade will keep for at least a week.

GREEN TARTAR SAUCE 5-27-08

RECIPE COURTESY OF RICK MOONEN & ROY FINAMORE

“FISH WITHOUT A DOUBT” (AVAILABLE AT MCCORMICK BOOK INN, GREENVILLE)

¼ cup chopped cornichons (dill relish)

1 tablespoon chopped capers

2 cups mayonnaise

1 medium shallot, coarsely chopped

½ teaspoon Dijon mustard

1 ½ heaping tablespoons chopped fresh dill

2 heaping tablespoons chopped fresh chives

2 heaping tablespoons chopped fresh flat-leaf parsley

1 teaspoon fresh lemon juice

½ teaspoon freshly ground white pepper

¼ cup olive oil

Drop the cornichons, capers, and shallot into a food processor. Process for a few seconds just to combine. Add the mayonnaise, mustard, herbs, lemon juice, and white pepper and process for about 8 seconds on blend well. Scrape down the sides. With the motor running add the oil in a slow, steady stream.Scrape the tartar sauce out into an airtight container, cover, and refrigerate for 24 hours before using.

BARBECUE SAUCE FOR FISH 5-20-08

RECIPE COURTESY OF RICK MOONEN & ROY FINAMORE

“FISH WITHOUT A DOUBT” (AVAILABLE AT MCCORMICK BOOK INN, GREENVILLE)

Fish deserves its own special barbecue sauce. This one isn’t aggressive in the least, so it’s perfectly suited to the soft nuances of seafood. The flavor of the clam juice wafts through the sauce. Makes about 1 ¾ cups.

2 tablespoons vegetable oil

1 cup minced onion

2 large garlic cloves, minced

1 teaspoon fresh thyme leaves

Coarse salt

1 tablespoon sugar

2 tablespoons water

1 tablespoon red wine vinegar

½ cup clam juice

1 cup ketchup

1 teaspoon Tabasco sauce

1 teaspoon Worcestershire sauce

Freshly ground white pepper

Heat a medium saucepan over medium-high heat. When the pan is hot, add the oil, onion, garlic thyme, and a pinch of salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes.

Meanwhile, combine the sugar and water in a small skillet over medium-high heat. Cook, swirling the sugar in the skillet, until the sugar dissolves and the caramel is dark amber. Add the vinegar and clam juice and boil until the caramel has dissolved.

Add the caramel and clam juice mixture to the onion, along with the ketchup, Tabasco, Worcestershire, and white pepper to taste. Bring to a boil, then lower the heat and simmer the sauce for 20 minutes. Let cool.

You can make this well in advance. It will keep for days in the refrigerator.

CATFISH SLOPPY JOES 5-20-08

RECIPE COURTESY OF RICK MOONEN & ROY FINAMORE

“FISH WITHOUT A DOUBT” (AVAILABLE AT MCCORMICK BOOK INN, GREENVILLE)

½ lbs. catfish fillets, cut into 1/3 inch diced pieces

Coarse salt

¼ cup vegetable oil

1 cup diced onion

1 cup diced green bell pepper

2 teaspoons paprika

Barbecue Sauce for Fish (below)

8 hamburger buns

Softened butter

Potato chips

Season the catfish with salt. Let sit on the counter.

Heat a medium saucepan over medium-high heat. When the pan’s hot, add the oil, onion, and bell pepper. Saute’, stirring often, until the onion starts to soften, about 3 minutes. Stir in the paprika and sauté, stirring, for 1 minute. Add the catfish and sauté for 1 minute. Stir in the barbecue sauce and bring to a simmer. Reduce the heat to low and simmer for 6-7 minutes, until thick.

Meanwhile, heat a griddle or cast-iron skillet over medium-high heat. Butter the buns and toast them on the griddle. Fill the buns with the catfish mixture and pile some potato chips on top for crunch. Serve these Joes while they’re hot.

Buttermilk Blueberry Muffins by Jo Harris 5-14-08

2 cups all purpose flour

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 pint fresh blueberries

1 cup non-fat plain yogurt

1 cup buttermilk

Mix all together, adding blueberries last. Bake at 400 degrees for 15 minutes. Makes twelve servings with 2 weight watchers points each.

Sausage Party Bread by Jo Harris 5-7-08

Submitted by Cheryl Green, Indianola, MS

2 lb sausage, cooked

1 16 oz. sour cream

2 8 oz. cream cheese, softened

2 green onions, chopped

1 16 oz. mild cheddar cheese

Pinch of garlic salt

Hawaiian Bread

Mix all together and cut top of bread out. Pour mixture into bread. Bake at 350 degrees for 45 minutes. Serve hot with extra bread or scoop chips.

LAUREN FARMS PRAWN OR BLACKENED CATFISH MOLD 5-6-08

Courtesy of TODD TURNER

1 lb. FRESHWATER PRAWNS, peeled

Zatarains’s Liquid Concentrated Shrimp and Crab Boil

1 quart water

1 tablespoon salt

2 tablespoons Zatarain’s (1 tablespoon if you like milder flavor)

Bring water, salt and Zatarain’s to a boil. Remove from heat and let cool slightly. Add prawns and let prawns absorb seasoning for 2-5 minutes.

1 lb. CATFISH FILLETS (2-3 oz. or 3-5 oz.)

1 ½ sticks unsalted butter

Chef Paul Prudhomme’s Blackened Redfish Magic

Heat a large cast-iron skillet at least 10 minutes (the hotter the better). Melt butter. Dip fillets in butter, coating both sides well. Sprinkle Blackened Redfish Magic evenly on both sides. Cook over high heat quickly until underside forms a sweet crust. Turn and repeat, being careful not to burn.

Warning: This cooking method produces intense smoke: best cooked outdoors.

(We have a strong vent-a-hood and can cook indoors.)

BASE FOR MOLD

2 cups chopped prawns - OR - 2 cups chopped blackened catfish (room temp works best)

1 cup mayonnaise (Hellman’s)

1 8 oz. package cream cheese, softened

¼ cup Dijon mustard

3-4 green onions, chopped

Several dashes hot sauce

Black pepper to taste

Mix. Cover. Chill. Enjoy!

GARLIC PRAWNS AND BLACK BEAN SALAD 5-6-08

Light, healthy and the fresh ingredients are an awesome combination! So easy, also!

1 or 2 pounds freshwater prawns, shelled

1/3 cup extra virgin olive oil, divided

½ cup celery

Salt and pepper to taste (if available: Kosher salt and fresh ground pepper)

Red pepper flakes (optional)

1 tablespoon anchovy paste (optional)

2 cloves garlic, halved

2 tablespoons balsamic vinegar

2 cups fresh tomatoes, chopped and divided

2 tablespoons seeded jalapeno, minced, or canned jalapenos (fresh are great-about 1 pepper)

2 tablespoons parsley, chopped

1 can (15 oz.) Black Beans, drained and rinsed

½ can corn kernels, drained (optional)

2 cups or 1 bag salad greens (fresh spring mix is beautiful in this recipe)

Pita bread or tortillas, optional

Heat 1 tablespoon olive oil in skillet over high heat and sauté celery for several minutes. Season prawns with salt, pepper and red pepper flakes. (Remember prawns are freshwater and have very low sodium. Adjust the salt to your taste.) Add an additional tablespoon of olive oil, (some garlic if you wish) and sauté prawns, stirring constantly until cooked through. Remove prawns from pan to cool (refrigerate if desired) and reserve liquid.

Prepare the sauce. In a blender combine anchovy paste, garlic, balsamic vinegar, ½ cup tomatoes and liquid from the prawn and celery mixture. Puree until smooth. With the blender running, slowly add the remaining olive oil. Salt and pepper to taste. (Use a jar with a lid if you do not have a blender.)

Place the salad greens in a serving bowl. Add the remaining tomatoes, jalapeno, chopped parsley, corn and beans. Place prawns on top and pour on the sauce. Toss prior to serving. Or serve as a sandwich with pita bread or tortillas.

Gloria's Creamy Banana Pudding By Jo Harris 4-30-08

1 14 oz. can sweetened condensed milk

1 1/2 cups cold water

1 4 oz. package instant vanilla pudding

1 pint heavy cream, whipped until thick

1 box vanilla wafers

3 medium bananas, sliced

In a large bowl, combine condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon into 2 1/2 quart mixing bowl, layering with bananas and pudding. Repeat layers and end with pudding. Enjoy!

Drinkable Shrimp Cocktail by Jo Harris 4-23-08

2 quarts tomato juice

2-3 cans small shrimp finely chopped

1 green pepper finely chopped

2-3 green onions finely chopped

2 tablespoons Worchester Sauce

1/2 teaspoon garlic salt

2 12 oz. bottles shrimp cocktail sauce

4 cups celery finely chopped

1/2 cup sugar

4 tablespoons lemon juice

2 tablespoons horseradish

Salt to taste

Stir together. Refrigerate overnight. If doubling recipe, do not double horse radish.

Dill Oyster Crackers by Jo Harris 4-23-08

1 pkg. ranch dressing (powdered)

1 tablespoon garlic powder

1 cup vegetable oil

Pinch of dill weed

1 pkg oyster crackers

LAUREN FARMS BBQ PRAWNS 4-22-08

2 lbs. freshwater prawns, peeled

½ cup dry BBQ seasoning, reserving 2 tablespoons

3 tablespoons olive oil

½ cup butter, divided

Pat prawns dry and dust with most of the BBQ seasoning. (Add more seasoning as needed while cooking.)

Heat ¼ cup butter and olive oil in cast iron skillet. Cook prawns 2-3 minutes or until done. The mixture makes a wonderful glaze.

If more glaze is needed: Combine remaining ¼ cup butter and reserved 2 tablespoons BBQ seasoning and heat. Brush over prawns.

Serve with Lemon Aioli:

1 cup mayonnaise

2 teaspoons lemon zest

2½ tablespoons lemon juice

Pinch of cayenne pepper

Kosher salt to taste

Combine above ingredients and refrigerate.

123 Lemon Pie by Jo Harris 4-16-08

1 can 14 oz sweetened condensed milk

4 oz. minute maid lemonade frozen concentrate

1 tub 8 oz. cool whip

Mix together. Pour in graham crust. Freeze, pull out just before serving. Enjoy! Submitted by Sheila Ware.

LAUREN FARMS PRAWN FRATESI DIAVOLO 4-15-08

1 lb. freshwater prawns, peeled

1 to 2 teaspoons salt (Kosher salt if you have it)

1 to 2 teaspoons dried crushed red pepper flakes

3 tablespoons olive oil, plus 1-2 tablespoons

1 medium onion, finely chopped

1 (14 ½ oz.) can diced tomatoes

1 cup dry white wine (or chicken broth)

4 cloves garlic, chopped

¼ teaspoon dried oregano leaves, crushed

3 tablespoons chopped flat leaf parsley (or 1 tablespoon dried)

3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)

Toss the prawns in a medium bowl with salt and red pepper flakes. (Remember that prawns are freshwater and have very low sodium. Adjust salt to taste.) Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Add the prawns and sauté for several minutes, turn, and continue cooking until just cooked through. Transfer the prawns to a plate and set aside.

Add the onion to the same skillet and add 1 to 2 tablespoons olive oil. Sauté until translucent or about 5 minutes. Add the tomatoes with their juices, wine (or chicken broth), garlic, parsley, basil, and oregano. Simmer until the sauce is reduced and thickened slightly or about 10 minutes. Return the prawns and any juice to the tomato mixture and toss. Cook for a minute so that the flavors blend. Add more salt to taste. Serve over plain pasta or lemon pasta.

LEMON PASTA 4-15-08

1 lb. pasta (we used Dreamfield’s low-carb spaghetti)

2/3 cup olive oil

2/3 cup grated Parmesan cheese

½ cup fresh lemon juice

1 tablespoon lemon zest

Salt and freshly ground pepper

1/3 cup chopped fresh basil leaves (or 2 to 3 tablespoons dried)

Cook the pasta in salted water until tender but still firm. Meanwhile, whisk the oil, cheese and lemon juice to blend.

Drain the pasta reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce. If it is needed, add a little of the reserved liquid. (We did not need any liquid with the low-carb pasta and sauce. Refrigerate the liquid and use it to add moisture when reheating leftovers.) Season with salt and pepper.

SPICY HOT PRAWN WRAPS 4-8-08

Fast. Tasty. Ingredients can easily be adjusted to suite your taste.

1 lb. freshwater prawns, peeled

½ teaspoon salt (remember the prawns are salt-free – we like the McCormick sea salt in the grater)

½ teaspoon pepper

1 tablespoon ground cumin

2 teaspoons paprika

1 teaspoon cayenne (try ½ teaspoon and adjust for more kick)

2 tablespoons olive oil

1 lime (mmmm-blends all the flavors perfectly)

1 cup shredded iceberg lettuce

½ cup tomato, diced (Roma tomatoes are a good choice as they have less liquid)

4 oz. hot jalapeno jack cheese, shredded

½ cup pickled jalapeno, chopped (optional-it’s hot without this!)

4 large flour wraps (or flour tortillas)

Sauce:

¼ cup mayonnaise

2 tablespoons sour cream

2 chipotle peppers in adobo sauce, finely chopped

2 teaspoons adobo sauce

To make sauce, combine ingredients in small bowl until smooth.

Combine salt, pepper, cumin, paprika and cayenne. Add prawns and toss to coat.

Heat oil in large skillet over high heat. Add prawns and sauté until cooked through. Remove from heat and squeeze lime over prawns.

Evenly distribute lettuce, tomato, cheese and jalapenos (if you dare) over the bottom of each wrap. Divide prawns over the other ingredients on the wraps. Drizzle with desired amount of sauce (we like a lot!). For each wrap, fold in sides. Slice in two and serve.

Prawn Florentine over Tomato Grits 3-25-08

Place a serving of grits on a plate, spoon sauce over the grits and top with prawns. Or cool grits slightly, cut into squares, plate & top with sauce and prawns. Garnish with lemon slices and sliced fresh green onions for a beautiful presentation.

Tomato Grits:
2 cups water
3/4 cup milk
1 teaspoons salt
1 cup quick cooking grits
1/2 stick butter
1/3 cup green onions, diced
6-ounce garlic cheese roll (option: Mexican Velveeta)
2 1/2 cups Cheddar, shredded
10-ounce can diced tomatoes and green chilies, drained
2 eggs, lightly beaten
Preheat the oven to 350 degrees F.
To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Sauté the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chilies and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

Prawns:
2 lbs. prawns, peeled leaving tail fin & butterflied

Salt and pepper prawns – use a little garlic salt if desired. Sauté’ in olive oil and/or unsalted butter until cooked. Do not overcook! Remove from pan, leaving drippings for Florentine sauce.

Florentine sauce:
3 tablespoons butter

1 clove minced garlic

2 teaspoons flour
1 to 2 lemons juiced
½ cup beef or chicken broth
½ cup heavy cream (we use fat-free half-and-half)
1/4 cup grated Parmesan cheese
2 cups fresh spinach, packed down
1 dash ground nutmeg
Salt and pepper
To make the Florentine, start with butter in sauté pan. Add minced garlic and slowly add flour to make a paste. Slowly add cream and let thicken. Add lemon juice. Add cheese and stir until desired consistency. Add more cream if needed. Season to taste with salt and pepper. Add spinach and toss until barely wilted. Pour over grits.

Southwestern Egg Salad by Jo Harris 3-19-08

6 whole hard boiled eggs

2 medium scallions, finely chopped

1 tsp. canned green chili peppers, drained and chopped

1 tbsp. cilantro, fresh, minced

1/2 small sweet red pepper, finely chopped

1/4 cup fat free mayonnaise

1 tbsp salsa

1/4 tsp ground cumin

1 1/4 tsp table salt

1/8 tsp black pepper

Peel eggs, mash with a fork in a large bowl. Add remaining ingredients, and mix thoroughly to coat. Serve in a cored bell pepper, or over mixed greens, or in on its own in a bowl.

FRESHWATER PRAWN & ASPARAGUS CASSEROLE 3-19-08

1 (10 oz.) pkg. egg noodles, cooked & drained

1 (15 oz.) cans asparagus spears, drained

1 pound freshwater prawns, shelled

1 (4 oz.) jar sliced mushrooms, drained

1 (4 oz.) jar diced pimento, drained

2 cups sharp Cheddar cheese, divided

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk (whole or skim)

½ teaspoon each, salt & pepper

1 oz. seafood seasoning (select your favorite: Old Bay, Creole, etc. We use 1 ½ tablespoons of Paul Prudhommes Blackened Redfish Magic)

Spray a 9x13 dish with nonstick vegetable coating. Layer the first 5 ingredients in the order given and top with 1 cup of cheese.

In a saucepan, melt the butter and mix in the flour stirring constantly. Gradually add milk stirring to keep smooth. Cook until thickened. (Mix a little cheese in if desired.) Stir in salt, pepper and seafood seasoning and blend well. Pour over layered ingredients. Top with remaining cheese. Bake at 350 just until hot and prawns are cooked about 20 -25 minutes.

Delicious and so easy!

PESTO EGGS WITH PRAWNS 3-19-08

½ lb. freshwater prawns, shelled

8 hard-cooked eggs

¼ cup mayonnaise

¼ teaspoon garlic powder

¼ teaspoon salt (or less)

Dash of ground red pepper (cayenne)

1 – 2 tablespoons pesto*

Bring salted water to a boil. Add large prawns and begin timing immediately. Cook for 3 minutes only. Drain and immerse in ice water to stop cooking. Drain cooled prawns. Reserve 16 whole prawns. Chop remaining prawns (should be approximately ½ cup).

Cut eggs in half lengthwise. Carefully remove yolks and place in small bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy. Stir in chopped prawns.

Carefully spoon yolk mixture into egg white halves. (May be covered and refrigerated for up to 24 hours.) Just before serving, top each with about ¼ teaspoon pesto. Top each with a whole prawn.

For an elegant touch: Place each pesto egg in a foil cupcake liner. Add crushed ice to serving platter and place eggs in liners on top.

* We use Classico Pesto found in the jarred spaghetti sauce section of your grocer.

Twice Baked Chicken by Jo Harris 3-5-08

5-6 White Chicken Breasts

Flour, egg, and milk batter for chicken

Fry both sides for one minute in a little oil. Place chicken in baking dish.

Mix the following ingredients together for the sauce:

One can cream of mushroom soup

1/2 cup sour cream

1/2 cup chicken broth

1/4 cup chives

Pour sauce over chicken. Bake covered 25 minutes at 350 degrees. Serve & enjoy!

Freshwater Prawn Salad for a Feast 3-4-08

1/2 cup olive oil
1 qt. mayonnaise                               This will be the favorite dish
2 T. hot sauce                                    at a church supper, for tailgating,
2 T. Worcestershire sauce               any party or gathering!
2 T. lemon juice
2-3 tsp. salt
1 T. creole mustard
2 dozen hard boiled eggs, chopped
1 large white onion, chopped
1 cup chopped dill pickles
2 cups chopped celery
2 cups chopped black olives
2 lbs. or more cooked, peeled prawns, chopped a little
2 lbs. seashell macaroni, cooked and cooled

Beat together olive oil and mayo. Stir in hot sauce, Worcestershire sauce, lemon juice, salt and creole mustard. Set aside. Mix together chopped eggs, onion, dill
pickles, celery, black olives, prawns and cooled macaroni. Pour dressing over mixture and stir. Cover and chill. Serves 20 to 25 people on a buffet table.

Note: You can use your own judgement on amount of eggs, onion, etc. Just have plenty of prawns.

Cheese Potatoes by Jo Harris 2-27-08

3 cans diced potatoes (or your own sliced, cooked potatoes)

One large bottle of ranch dressing

2 large spoonfuls of sour cream

2 tablespoons dried chives

1 large package of finely shredded sharp cheese

Bacon Bits (optional)

Mix 1/2 of cheese and all other ingredients in a baking dish. Top with remainder of cheese and bacon bits. Bake for 30-40 minutes or until hot. Enjoy!

LAUREN FARMS PRAWN STUFFED PISTOLETTES 2-26-08

RECIPE COURTESY OF GERALD FRY

Pistolettes are used for stuffing, frying and making handy sandwiches. Stuff them with whatever you like…PRAWNS are a favorite! These fabulous treats may be frozen and reheated for a hearty snack or meal with soup or salad. Always cook the prawns before stuffing the pistolettes.

There are 4 steps: Prepare (1.) rice (2.) stuffing (3.) prawns (4.) scoop out pi