Blue Ribbon Winner Aug. and Sept. 2007/Country Woman Magazine/ Submitted by Edna Carter of West Point, Virginia

1 lb catfish fillets 2 tsp. water 2 pkg (8 oz each) cream cheese, softened 2 pkg (5.2 oz each) garlic-herb cheese spread 4 green onions, thinly sliced 1/2 c minced fresh parsley 1 Tbsp. lemon juice 2 tsp. Worcestershire sauce 1/8 tsp. garlic powder 1/8 tsp. cayenne pepper Dash of paprika 1 can (6 oz) crabmeat, flaked and cartilage removed 1 can (6 oz) small shrimp, rinsed and drained Assorted fresh vegetables

Place catfish in a 2 qt microwave safe bowl, drizzle with water. Cover and microwave on high for 4 to 6 min or until fish flakes easily with a fork. Drain and discard cooking liquid. Using a fork, flake fish into small pieces and set aside. In a large mixing bowl, beat cream cheese and cheese spread until smooth. Add onions, parsley, lemon juice, Worcestershire sauce and seasonings. Mix well. Stir in the crab, shrimp and catfish. Cover and refrigerate for at least 2 hrs. Serve with vegetables. Yield: 5 c Live your questions now, and perhaps even without knowing it, you will live along some distant day into your answers.

Rainer Maria Rilke

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