Hey, Let’s Talk! Christmas Loot!

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Remember when you were a kid a t Christmas and how excited you were about Santa coming or wondering what kinda presents you had waiting under the tree? Well, that’s sorta how I felt last weekend but I first want to report in on the Baked Chicken Tenders and Catfish recipes we talked about last week.

Brenda Hall and Trever Montgomery both told me they were gonna try these because they sounded so good and healthy because they weren’t fried. I found on the Baked Tenders that they needed to be cooked in a hotter oven (on broil @ 500 ) and a little longer (10 to 12 minutes ). And after trying the catfish I thought that dusting them with just plain cornmeal adding only salt and pepper didn’t get them spicy enough. The one fillet that I had sprinkled with some Crystal Hot Sauce before dusting tasted the best.

Soooo, let me back off a little and suggest to add additional corn meal to the regular seasoned catfish coating you use. As a matter of fact I reported awhile back in my ‘Just Cheating’ column on a homemade coating that New Orleans Cook Frank used and you could just double the cornmeal in that. If you didn’t save that recipe and would like a copy email me reechjr@yahoo.com with the title ‘Catfish’ or call me here at the Female College Museum 318-871-9978 or just stop by to visit and we can swap recipes.


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