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Spicy Fried Catfish Ingredients: 8 small catfish fillets 1 cup flour, seasoned with 1 tsp. salt and 1/2 tsp. freshly ground black pepper vegetable oil for frying For the Batter: 2 eggs 2/3 cup flour 1 tsp. salt 2/3 cup cornmeal 1 cup flat beer 2 jalapeno peppers, seeded and finely diced 1/3 cup red bell pepper, finely diced 1 cup shelled pumpkin seeds 1 tsp. chili flakes Preparation for the batter: In a large bowl, add eggs and beat. Blend in flour and salt. Add cornmeal and beer, a little at a time while whisking lightly. Batter should be a little lumpy. Let stand at room temperature for one hour. Lightly fold in remaining ingredients. (If you can't find pumpkin seeds, try sesame seeds, sunflower seeds, roasted nuts or dried seeds from your own home grown vegetables.) Preparation for the fish: Dust fish with seasoned flour and then batter to coat. Place in hot oil (375 to 400 degrees) until brown and crispy, about three to four minutes. While fish are frying, prepare tartar sauce (see recipe below). Serve fish on a plate along with a serving of prepared coleslaw and lemon wedges. Place fish on plate, place ramekin of tartar sauce on plate and garnish with fresh cilantro. Yield: 4 servings Cilantro Tartar Sauce Ingredients: 1 cup mayonnaise 2 Tbs. capers, drained 3 Tbs. black olives, pitted and chopped 1/4 cup fresh cilantro, chopped juice of 1 lemon 1 tsp. Dijon mustard salt and black pepper to taste Preparation: Combine all ingredients in a small bowl. Notes: In place of cilantro, use basil, tarragon, chives, thyme, oregano, or even Italian or regular parsley. Catfish is the fifth most popular fish in the United States, ahead of salmon, scallops, sole, clams and crab. Commercially-farmed channel catfish offer the best taste. The flavor is mild, the flesh is lean and an excellent source of protein. Catfish can be fried, broiled, baked, grilled, blackened EASY CHEESE BALL 2 pkg cream cheese- room temp 2 pkg Carl Budding Ham - cut up chop up some green onions & throw in 1 teas worchester sauce 1 teas accent Mix - you will probably have to use your hands. It is pretty messy, but GOOD!! Shape in a ball.   Submitted by Betty B

Cornbread Salad  Divide all ingredients in half in order to layer. 2 boxes Jiffy Cornbread - mix as directed and add the following: 2 can green chiles (4 oz.), 1/8 t. cumin, 1/8 t. oregano, pinch of sage Bake as directed on cornbread mix box.  Remove from oven and let cool. -------------------------------------------------------------------- 1 1/2 cups mayonnaise, 1 1/2 cups sour cream,1 envelope ranch dressing mix.   Mix together and set aside. ---------------------------------------------------------------------- 2 cans pinto beans (15 oz. each), rinsed and drained, 2 cans whole corn (15 oz. each), drained, 3 medium tomatoes chopped (I used 8 roma tomatoes - just cause I like them best),1 c. chopped green onions (I used red onion and it was fine),10 bacon strips cooked and crumbled (next time I'll use the whole pkg. of bacon),s c. shredded cheddar cheese. Okay, now you begin your layers: 1. cornbread crumbled, 2. beans, 3. corn, 4. tomatoes, 5. onion,      6. bacon, 7. sour cream mixture, 8. cheese. Repeat this a second time. Let cool at least 2 hours before serving.  After making this twice and having leftovers I have learned that you can assemble all this a day ahead of time.  It does not get too absorbed if left in the fridge overnight.  When I took this to the Clary Reunion I had all my ingredients together but in separate tupperware containers - no need to ever do it that way again. Also, this makes enough for an army!  Good recipe to take to church or a reunion.  I made it for my family and divided the recipe in half.  This is VERY good! Submitted by Linda Clary, Columbia, Mo. Linda was one of my very first clients, and became a good friend!