Recipe Box 2

            Ed's Favorites

                   By: Ed Henderson

               Floyds' Market
                      Sedan, Kansas

Summer Catch Combo Salad

1   16 oz.  pack     Garden Rotini
1   14.75 oz.       Pink Salmon (canned) - drain juice into * Rotini - flake salmon
1   15 oz. can      Sweet Corn - drained
1   15 oz. can      Sweet Peas - drained
1    Bundle           Green Onion - cleaned and cut to 1/2" lengths
3    Stalks           Celery - cleaned and cut to 1/2" lengths
3    Carrots       medium size,  cleaned and halved then cut to 1/2" lengths
1+  Tomato      cut into 1/8th wedges, medium sized
1    Bag               Leaf Spinach - cleaned and drained
1+  Bunch           Red Leaf Lettuce - cleaned and drained
Catfish Nuggets ***
Shoestring Potato Sticks

* Boil Rotini per package directions along with Salmon juice. Drain and cool.

In large mixing bowl place Rotini, gently turn in corn, peas, green onion, celery, carrot
and flaked salmon. Roll in 1/2 to 3/4 cup ** Lemon Herb Vinaigrette.

On individual serving plates, place 3 -4 Red Leaf Lettuce with stems pointing to
center of plate. Sprinkle on desired amount of Spinach leaves in center, in about
a four to five inch circle. Spoon on a serving of Rotini pasta mix in center. Place
tomato wedges at intersections of lettuce toward outer edges. Sprinkle Lemon
Herb Vinaigrette around lettuce adding a little to pasta.
Place 3 - 4 Catfish Nuggets on exposed lettuce leaves leaving room to place a serving
of Shoestring Potato Sticks. Serve.

** Lemon Herb Vinaigrette - for approximately 2 cups
1 cup Olive Oil
1 cup White vinegar
McCormick Lemon Herb Seasoning - 3 -4 teaspoons, adjust to taste
1 teaspoon  Salt
1 teaspoon Black Pepper
1 teaspoon Mustard Seed
1 teaspoon Powdered Garlic
Remember to shake well each time of use. Separation is normal.

*** Catfish Nuggets
Wash fish nuggets removing black membrane from inner portions. Lightly salt and let set
30 minutes to one hour in refrigerator. Roll nuggets in premixed frying mixture of
1 cup corn meal, 1 cup flour, 1 teaspoon salt, 1 teaspoon powdered garlic, 1 teaspoon
black pepper and 2 teaspoons dried parsley flakes. Pan fry nuggets in sunflower oil.
Note: Heat skillet at med-high heat until hot, add cooking oil, bring back to temperature
before placing fish into oil. Brown fish about 3 - 4 minutes on each side.
Do not overcook fish.