Catfish Pate

Catfish Pate

16 ounces smoked catfish
8 ounces softened cream cheese
1/4 cup finely chopped onion
Juice of 1 lemon
1 teaspoon Worcestershire sauce

Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for 2 1/2 to 3 1/2 hours. Mix ingredients in a large bowl and season to taste with garlic, paprika, etc. Shape into a loaf and cover with chopped parsley and pecans.

Serve on crackers or Melba toast.

It is a mans own mind, not his enemy or foe, that lures him to evil ways. — Buddha

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guacamole salad

Guacamole Salad

Lettuce, torn
8 to 10 cherry tomatoes, halves
1 ripe avocado, cubed
1/2 cup scallions, chopped

Toss gently with the Dressing. Top with 1 cup corn chips.

Dressing
1 ripe avocado
2 tablespoons lemon juice
1/2 cup sour cream
1/3 cup vegetable oil
1 clove garlic, crushed
1/2 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon bottled hot sauce

Blend well in a blender.

Our heritage and ideals, our code and standards — the things we live by and teach our children — are preserved or diminished by how freely we exchange ideas and feelings. — Walt Disney

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