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Country Kitchen
August 4, 2008 Previous Recipe
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MAMMAW’S SOUR CREAM POUND CAKE
PICKLED SHRIMP
SPICY CRAB DIP
SMOKED CATFISH DIP
TWICE-BAKED POTATO CASSEROLE
KYSER BBQ CATFISH
SPINACH SALAD DRESSING
MAMA’S CHOCOLATE CHIP COOKIES
EASY MACARONI AND CHEESE
CATFISH ALLISON
CATFISH ALLISON

1 cup grated Parmesan cheese
1/2 cup butter or margarine, softened
6 tablespoons mayonnaise
6 green onions, finely chopped
1/2 teaspoon Worcestershire sauce
Generous dash Tabasco sauce
6 to 8 U.S. farm-raised catfish fillets

Place first six ingredients in a bowl and mix thoroughly. Cheese mixture can be made 24 hours in advance and refrigerated; soften to room temperature before using.
Preheat the broiler.
Poach catfish fillets, two or three at a time, in a skillet of lightly simmering water for 4 to 5 minutes. Gently lift fillets from water with a slotted spatula and set aside on a plate to drain.
Place the fillets in individual au gratin dishes or in a baking pan large enough to hold them in a single layer. Spread 2 tablespoons of the cheese mixture over each fillet. Broil for 2 or 3 minutes or until the cheese mixture browns and fish flakes easily when tested with a fork. If using a baking pan, carefully lift fillets from the pan and place on serving plates, spooning some of the pan juices over each serving.





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