My mom Cecelia used to make this curried rice when I was a child, and now it's my family's favorite side dish! So incredibly delicious!! Enjoy.
U. S. FARM-RAISED CATFISH KIEV
6 U.S. Farm-Raised Lauren Farms Catfish Fillets (3-5 oz. or a bit larger)
1 teaspoon onion salt
4 oz. cream cheese
2 green onions, chopped
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1 (4 oz.) can mushroom stems and pieces, drained
½ cup melted butter
2 pkgs. seasoned croutons, crushed
Thaw catfish fillets partially (they are easier to cut). Cut fillets in half the long way. Thaw completely.
Press slightly to flatten (optional – I don’t do this). Sprinkle with onion salt.
In medium bowl, combine cream cheese, 2 tablespoons margarine and lemon pepper seasoning. Stir in
mushrooms. Divide mixture into 12 portions. Place a portion of cheese mixture at one end of each strip
of catfish. Roll catfish around cheese and secure with a toothpick.
Dip rolls into melted margarine and roll in crumbs. Place a wire rack on a cookie sheet and spray with
vegetable oil. Place rolls on the rack. Bake uncovered at 375 for 25 minutes or until catfish flakes easily
when tested with a fork and crumbs are golden brown. Remove tooth picks. Garnish with parsley.
Yield: 6 servings
MiMi’s CURRIED RICE
16 oz. frozen chopped broccoli
2 teaspoons lemon juice
4 slices American cheese (more if you like it cheesier)
1 teaspoon curry powder (we like a bit more)
1 tablespoon Worcestershire sauce
½ mayonnaises (we add more for moister rice)
3 cups cooked rice
Cook and drain broccoli. Combine lemon juice, cheese, curry powder, Worcestershire and mayonnaise.
Combine broccoli, sauce and rice. Top with a bit more cheese. Bake covered at 350 for 25 minutes.
Uncover last 5 minutes.