Good day to everyone here are some of my favor dishes to make try them I think you will love them from http://www.kitchensofelegance.com/
COLD PASTA AND CHICKEN SALAD OR SHRIMP
SALAD
8 oz. vermicelli pasta noodles
1 c. French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional
Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.
BLACKENED CATFISH (CAJUN STYLE)
1 tsp. lemon-pepper seasoning
1 tsp. white pepper
1 tsp. creole seasoning
1 tsp. blackened fish seasoning
2 tbsp. lemon juice
4 catfish fillets (1-1/3 lb.)
vegetable cooking spray
garnishes: lemon wedges, celery tops
Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish.
Spray a wire fish basket with cooking spray; place fish in basket.
Grill fish, covered, over medium coals (400°F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. Remove fish and garnish, if desired.
Yield: 4 servings.
CINNAMON APPLE BUNDT CAKE
1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
1/3 c. vegetable oil
1 can apple pie slices, drained thoroughly
1 c. water
4 eggs
1/2 c. finally chopped pecans or walnuts
1/4 c. Domino sugar and cinnamon
Wipe a 10 inch Bundt pan well with shortening or oil. Sprinkle with nuts. Set aside.
Combine cake mix, 1/3 cup vegetable or peanut oil, pudding mix, water, and eggs, beating for 2 minutes at medium speed.
Pour 1/3 batter into prepared pan, sprinkle 2 tablespoons sugar and cinnamon over batter. Spread half of the can of apples. Pour 1/3 more batter into pan. Sprinkle 2 tablespoons sugar and cinnamon over batter. Spread the second half of the apples. Cover with the remaining batter.
Bake at 350°F for 50-60 minutes until cake tests done when toothpick inserted in center. Cool 25 minutes on a rack then remove cake from pan and cool completely.
Note: Two cups fresh pared apples, diced, dusted with flour may be substituted for the canned apples
