Ingredients:

Vegetable Cooking Spray
1 1/2 pounds catfish fillets
1/2 cup reduced fat mayonnaise
1/2 teaspoon salt
1/4 cup self-rising cornmeal
1 tablespoon dried dill weed
1 teaspoon dried mustard
1 teaspoon Old Bay Seasoning
6 corn tortilla shells, toasted and finely ground

Generously coat a shallow baking dish (12x8 inch) with vegetable cooking spray. Set aside. In a large bowl, combine salt, cornmeal, dill weed, mustard, Old Bay Seasoning, and ground tortilla shells. Mix well.

Spread reduced fat mayonnaise on both sides of the catfish fillet. Coat each side of the catfish fillet with the cornmeal mixture, shaking off any excess. Place coated fillets in the baking dish. Repeat with remaining fillets. Spray with vegetable spray.

Bake at 375 degrees for 30-35 minutes or until fish flakes easily with a fork. Remove from oven and allow fish to rest 2 minutes. Remove from the pan and serve immediately.

Note: To toast tortillas, spray each side of the corn tortillas with vegetable spray and place them on a cookie sheet. Bake at 500 degrees for 5-10 minutes. Keep a close watch on them to make sure that they will not burn. Also, turn halfway during cooking time. The tortillas should be crisp, but not too brown. You may substitute prepackaged commercial corn tortilla chips, finely ground.

Ingredients:

2 Cups cheddar cheese, grated
4 oz. jar pimentos , drained and chopped)
1/4 Cup Mayonnaise
dash of Worcestershire
salt to taste
milk as needed

Directions:

Combine all ingredients except milk and slowly add milk to achieve desired consistency. Cover and refrigerate for a great burger topper or sandwich spread.

This next recipe is great for picnics or cookouts for the younger kids and the adults would probably like it too.......

Ingredients:

1 pkg (16 oz) miniature marshmallows
3/4 cup vegetable oil
1/2 cup butter or margarine
5 quarts popped popcorn
1 pkg (24 oz) spiced gumdrops
1 cup salted peanuts

In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well. **Press into a greased 10 inch tube pan. Cover and refrigerate for 5 hours or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.

Yield: 16-18 servings

**NOTE: a once piece tube pan is recommended due to having to dip pan in hot water to unmold.

Ingredients:

3 cups pineapple juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 tablespoon browning sauce (optional)
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper seasoning
2 LBS beef tenderloin, cut into 1 inch cubes
1 LB fully cooked kielbasa or Polish sausage, cut into 1 inch chunks
3-4 medium tomatoes, quartered
3-4 medium green peppers, quartered
1 jar whole mushrooms, drained
5 medium onions, quartered

In a large resealable plastic bag, combine the first 8 ingredients. Add the meat and vegetables. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Alternately thread beef, sausage and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until been reaches desired doneness.

Yield: 10-12 servings

Ingredients:

1 pkg. German Chocolate Cake mix
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
3/4 cup milk chocolate chips, divided

Prepare cake batter according to package directions. Pour into a greased 15 x 10x1 inch baking pan. In a small mixing bowl beat cream cheese and sugar. Stir in 1/4 cup chocolate chips. Drop by tablespoonfuls over batter. Cut through batter with knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Yield 3 dozen