Recipes

Fine Fish

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Golden Catfish Fillets

3 eggs

¾ cup all-purpose flour

¾ cup cornmeal 

1 tsp. garlic powder

½ tsp. salt

½ tsp. pepper

5 (4 to 8 oz.) catfish fillets

Oil for frying

In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture. Heat ½ inch of oil in a large skillet; fry fish over medium-high heat for 3 to 4 minutes on each side or until fish flake easily with a fork. Yields 6 to 8 servings. Kathy Gingerich, Clark, Mo.

Catfish Chip Fry

1 (4 oz.) package potato chips, crushed to about 1 cup

¼ tsp. garlic salt

1⁄3 cup butter, melted

2 to 2 ½ lbs. catfish (fillet)

½ cup shortening

Combine crushed chips and garlic salt in a shallow pan. Dip fish fillets into melted butter and coat with chips. Preheat 10-inch skillet, uncovered with shortening over medium heat for 3 minutes. Add fish fillets and brown on both sides. Cover and reduce heat to low. Simmer for 30 minutes. Remove cover and fry five more minutes. Yields 4 servings. Rose Mary Petersheim, Clark, Mo. 

Golden Fish Fry

¼ cup flour

1 tsp. paprika

1 tsp. salt

Dash of pepper

2 lbs. fillets (catfish or fish of choice)

¾ cup butter

1 cup almonds, thinly sliced

¼ cup lemon juice

¼ cup parsley, chopped 

Combine flour, paprika, salt and pepper in a shallow pan. Coat the fillets evenly with mixture. Preheat 10-inch skillet with ½ cup of butter, over medium-low heat until butter is completely melted and bubbly. Add fillets and sauté 4 to 5 minutes per side or until fish flakes. Melt remaining ¼ cup butter in skillet. Add almonds and sauté until browned. Add lemon juice and parsley. Pour over fish. Yields 6 to 8 servings. Mari Petersheim, Clark, Mo.

Crispy Fried Catfish

2 cups self-rising cornmeal

1 tbls. garlic powder

1 tbls. dried parsley

6 (8 oz.) farm-raised catfish fillets

1 cup buttermilk

1 tsp. salt

2 tsp. ground black pepper

2 tsp. ground red pepper (if desired)

Vegetable oil

Combine cornmeal, garlic powder and parsley in a shallow dish. Dip catfish in buttermilk allowing excess to drip off; sprinkle with salt and peppers and dredge in cornmeal mixture. Pour 2 inches of oil into an electric skillet or Dutch oven; heat to 375°. Fry fillets two at a time for 3 to 4 minutes or until they float. Drain fillets on paper towels. Serve immediately. Yields 6 servings. Kristy Blanchard, Sheldon, Mo. 

Baked Catfish

3 to 4 lbs. dressed catfish

1 ½ tsp. salt

4 tbls. butter

3 slices bacon
(optional)

Clean, wash and dry the catfish. Rub the inside of fish with salt. Place catfish in a greased baking pan. Brush with melted butter and lay slices of bacon over the top of fish. Bake at 350° for 40 to 60 minutes or until fish flakes easily with a fork. If fish seems dry during baking, baste occasionally with drippings or butter. Serve immediately on hot platter. Yields 6 servings. Martha Powell, Centralia, Mo.

Catfish Stew

1 (3 lb.) catfish, dressed

2 slices bacon, chopped

1 cup corn

1 cup tomato juice

½ medium onion, chopped

Place catfish in kettle. Cover fish with salted water; add bacon. Boil gently until fish flakes easily. Remove fish, reserving stock. Add corn, tomato juice and onion to reserved stock. Remove bones from fish flake. Return fish to stock. Cook over low-heat until thickened; stirring constantly. Yields 4 servings. Ida Shetler, Madison, Mo.

Oven-Fried Catfish

2 lbs. catfish fillets

1 tbls. salt

½ cup milk

1 cup dry bread crumbs

¼ cup butter or margarine, melted

Heat oven to 500° If fillets are large, cut into serving pieces. Stir salt into milk. Dip fish into milk, then coat with bread crumbs. Place in a well-greased, 13x9x2-inch baking pan. Pour melted butter or margarine over fish. Place pan on rack that is slightly above middle of oven. Bake uncovered for 10 to 12 minutes or until fish flakes easily with a fork. Yields 6 servings. Dortha Strack, Cape Girardeau, Mo. 

Fish for One

¼ lb. fish fillet

½ tbls. butter

1 tsp. lemon juice

Salt

Pepper

Arrange fish on glass serving plate, dot with butter. Sprinkle fish with lemon juice and season with salt and pepper as desired. Cover with plastic wrap. Cook in microwave oven covered, on full power, for 1 to 2 minutes or until fish flakes easily with fork. Remove excess liquid using paper towels. Yield 1 servings. Ella Shetler, Madison, Mo. 

Pan-Fried Catfish

1 ½ to 2 lbs. catfish 

1 egg, slightly beaten

½ cup milk

¼ cup flour

¼ cup cornmeal

½ tsp. salt

¼ tsp. black pepper

1 tsp. taco seasoning (optional)

Cut fish into serving-size pieces. In a small mixing bowl, combine milk with beaten egg. In another bowl, mix dry ingredients. Dip fish into milk mixture, then into dry mixture. Fry in pre-heated skillet, with ¼ cup oil. Fry 8 to 10 minutes on each side. Yields 6 to 8 servings. Mrs. Henry Yoder, Clark, Mo.

Fort Knox Fish Fillets

½ cup butter

¼ cup flour

2 ¼ tsp. salt

¼ tsp. nutmeg

¾ tsp. dry mustard

1 ½ cups milk

1 ½ tsp. lemon juice

1 (4 oz.) cup shredded cheese

2 to 3 lbs. fish fillets (your choice, fresh or thawed)

In a 1-quart sauce pan, melt butter over medium-low heat. Stir in flour, salt, nutmeg and mustard until smooth. Add milk gradually, stirring until thickened. Add lemon juice and cheese. Stir until cheese is melted; remove from heat. Place fish fillets into buttered 10-inch skillet or 13x9-inch baking pan. Pour cheese sauce evenly over fish. Bake uncovered in preheated 350° oven for 45 to 55 minutes. Yields 4 to 5 servings. Liz Petersheim, Clark, Mo. 

 

This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

 

Potatoes recipes will be featured in the September issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by April 12, 2013. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:

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Pudding pleasures

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Quick and tasty treats for the family

Oreo Pudding
1 (12 oz.) package Oreo cookies
¼ cup butter
1 (8 oz.) package cream cheese
1 cup powdered sugar
1 (3.4 oz.) box instant pudding
1 (12 oz.) container Cool Whip

Crush the cookies with potato masher. Press evenly into top; set aside. In a mixing bowl, mix butter and cream cheese until fluffy. Add powdered sugar; mix well. Add pudding which has been mixed according to directions on box. Fold in Cool Whip. Spread mixture over cookie crumbs. Sprinkle reserved cookies on top. Yields 12 to 18 servings. Annie Gingerich, Clark, Mo

Pear Pudding
2 (15 oz.) cans pear halves in light syrup
1⁄3 cup all-purpose flour
¼ cup sugar
½ cup plain low-fat or fat-free yogurt
2 eggs
1 tsp. vanilla
3 tbls. brown sugar
Preheat oven to 375°. Drain pears, reserving ¼ cup of the syrup. Score round side of pear halves with shallow, crosswise cuts. Set aside pears and syrup. Place flour and sugar in a blender or food processor. Cover and blend to prevent flour from clumping. Add yogurt, eggs, vanilla and reserved pear syrup; process until smooth. Grease 9 ½-inch deep quiche dish or an 8x8 baking pan. Arrange pear halves, cut-side down, in dish. Pour batter over fruit. Sprinkle with brown sugar. Bake 25 to 30 minutes or until center is just set when gently shaken. Cool on wire rack about 30 minutes. Yields 6 servings. Louise Watkins, Thayer, Mo.

Chocolate Éclair Pudding
2 (3.4 oz.) boxes instant vanilla pudding
3 cups milk
1 (8 oz.) package cream cheese
1 (8 oz.) container Cool Whip
Graham crackers
Milk chocolate frosting

Mix pudding and milk. Fold in softened cream cheese and cool whip. Line a 9x13-inch pan with graham crackers. Put half of the pudding mixture on top, then layer with more graham crackers. Put the rest of pudding mixture on top of the layer of graham crackers. Then frost with a container of ready-to-use milk chocolate frosting. Chill for 2 hours or overnight. Yields 16 to 24 servings. Judy Griffin, Eldridge, Mo.

Mrs. H’s Famous Butterfinger Dessert
1 package graham crackers
10 soda cracker squares
4 tbls. sugar
1 stick butter or margarine, melted
2 (3 oz.) packages instant vanilla or French vanilla pudding
2 cups milk
3 cups vanilla ice cream, softened
1 tsp. vanilla
1 (8 oz.) tub Cool Whip
2 (3.9 oz.) Butterfinger candy bars, chilled

Finely crush graham and soda crackers. Add sugar and mix with melted butter or margarine. Reserve ½ cup of crumbs for top and press remaining mixture into a 9x13-inch pan with a lid. Mix pudding and milk with a mixer. Add softened ice cream and vanilla. Mix well. Pour mixture over crumbs and chill until firm. Spread Cool Whip over the pudding mixture. Crush candy bars and mix with reserved crumbs. Sprinkle mixture on top. May freeze or chill. If freezing, do not put the crumbs or Butterfinger on top until completely thawed before serving. Yields 16 to 20 servings. Carolyn Harms, Leeton, Mo.
 

Caramel Pudding
¾ cup milk
½ cup water
2 egg yolks
½ cup packed brown sugar
¼ cup all-purpose flour
¼ tsp. salt
1 ½ tsp. butter
1 tsp. vanilla extract
2 tbls. whipped topping
2 tsp. English toffee bits or almond brickle chips
In a blender, combine the first six ingredients; cover and process until smooth. Pour into a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and vanilla. Pour pudding into 2 dessert dishes. Serve warm or chilled. Garnish with whipped topping and toffee bits. Yields 6 servings. Miss Mary Miller, Clark, Mo.

Cappuccino Pudding dessert
1 (3.4 oz.) package
vanilla instant pudding
2 tsp. instant coffee
2 cups cold milk
Topping:
1⁄8 tsp. ground
cinnamon
1 cup Cool Whip
Mix together first 3 ingredients. Pour mixture into 5 small dessert dishes. Refrigerate for 1 hour. Mix together topping ingredients and spoon onto pudding mixture. Yields 5 servings. Jessica Asbury, Blue Springs, Mo.

Kansas Dirt Pudding
2 (3.5 oz.) package vanilla instant pudding, made to directions on box
1 (8 oz.) package cream cheese
1 (12 oz.) container
Cool Whip
1 ½ lb. Oreo cookies, crushed

Mix pudding, cream cheese and Cool Whip together. Layer in bowl, starting with cookies and ending with cookies on top. Yields 6 servings. Miss Katie Ann Miller, Clark, Mo.

Chocolate Pudding
½ cup sugar
2 tbls. cornstarch
¼ tsp. salt
1 egg, beaten
2 cups milk
2 squares (or 2 oz.) unsweetened chocolate
1 tbls. butter or margarine
1 ½ tsp. vanilla
In the top pan of a double boiler, mix together sugar, cornstarch, salt and beaten egg. Gradually stir in milk. Put top pan over simmering water, in bottom of double boiler. Add chocolate. Stir until chocolate melts and pudding thickens. Remove top pan from water; blend in butter and vanilla. Pour into sherbet glasses. Chill. Yields 4 to 6 servings. Kristy Blanchard, Sheldon, Mo.

Banana Pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 cup cold milk
1 (3.4 oz.) package instant vanilla pudding mix
1 (8 oz.) container whipped topping
52 vanilla wafers
4 medium firm bananas, sliced

In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl whisk milk and pudding mix and add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2 ½ quart glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving. Yields 10 to 12 servings. Kathy C. Gingerich, Clark, Mo.

Coconut Cream Pudding
1 ¼ cup sugar, divided
¼ cup cornstarch
3 cups milk
4 eggs, separated
1 cup coconut, flaked
1 tsp. vanilla extract
Vanilla wafers
In a heavy saucepan, combine ¾ cup sugar and cornstarch; stir in milk. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. Beat egg yolks; stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over medium heat until gently boiling; cook and stir 2 minutes more. Remove from heat; cool to lukewarm. Stir in coconut and vanilla. Put a thin layer of crumbled vanilla wafers in an ungreased 8-inch square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peak forms. Spread pudding over wafers; spread egg whites on, sealing edges. Bake at 350° for 10 to 15 minutes or until browned. Can Serve warm or cold. Yields 9 servings. Susie Gingerich, Clark, Mo.

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