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Country Kitchen
August 1, 2009 Previous Recipe | Next Recipe
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CATFISH PASTA PRIMAVERA
BRAVE CAT SANDWICH
KEE’S KAT KAKES
ALABAMA FARM-RAISED CATFISH SALAD SUPREME
JUDY’S TARTAR SAUCE
JUDY’S BLACKENED SEASONING
ALABAMA GOLDEN BROWN CATFISH
CATFISH FAJITAS
YUPPIE SUPREME CATFISH
JUDY’S TARTAR SAUCE

1 quart jar whole dill pickles
1 quart mayonnaise
1 large onion, finely diced
1/4 cup coarse black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 teaspoon salt

Grate whole pickles with a hand grater into a large bowl; add remaining ingredients and stir well. Keep refrigerated.
Note: Fabulous on catfish, shrimp and ham.





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