Fishermans specialty

A friend at work shared some of his fresh catch prepared in this simple way. After one bite, I knew it was the best fried fish I'd ever tasted. Whenever I catch bass, crappie or bluegill, my wife uses this recipe. The fillets come out moist and not at all fishy-tasting. Our family won't eat fish any other way. 2 teaspoons lemon-pepper seasoning, divided 6 bluegill or perch fillets (2 to 3 ounces each) 1 cup crushed saltines (about 30 crackers)

Breakfast scramble

ROCK CAVE, WEST VIRGINIA One day for breakfast, I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouth-watering result. 1 pound ground beef 1 medium onion, chopped 3 cups diced peeled potatoes V2 cup water 1 can (14V2 ounces) diced tomatoes, undrained 1 In a skillet, cook beef and onion over medium heat until meat is no longer pink drain. Add potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. Add tomatoes...

Honeymustard grilled trout

This easy-to-prepare dish is a must-have with my family. We like the honey-mustard sauce so much, I make a double batch and keep some in the fridge to use as a dressing. 4 large onions, cut into V2-inch slices 1 Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the first five ingredients. Place onions cut side down on grill rack with sides touching. Arrange fillets on onion slices. 2 Cover and grill over medium-hot heat for 5 minutes. Baste with mustard...

Seafoodstuffed rainbow trout

This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don't wait for a special occasion to serve it it's easy to put together and put in the oven. 4 tablespoons butter, melted, divided 2 pan-dressed trout (about 12 ounces each) 2 tablespoons each chopped onion and diced sweet red pepper 15 frozen cooked salad shrimp, thawed 1 Combine 2 tablespoons butter and the lemon juice brush over trout cavities. Sprinkle with pepper...

Walleye delight

CONNIE REILLY STANCHFIELD, MINNESOTA I love fish and think grilling is one of the best ways to prepare it. The combination of lemon juice, basil and other seasonings is fantastic. 1 pound walleye, pike, perch or trout fillets 1 tablespoon snipped fresh basil or V2 to 1 teaspoon dried basil 1 Coat an 18-in. x 18-in. piece of heavy-duty foil with nonstick cooking spray. Place 1 In a large skillet, saute onion in butter until tender. Add water and dill bring to a boil. Reduce heat simmer,...

Bacon strips cooked and crumbled

1 Remove stems from mushrooms set caps aside. Discard stems or save for another use. In a food processor, combine the dove, cheese, serrano, salt and pepper. Cover and pulse until finely chopped. 2 Stuff mushroom caps with meat mixture. Sprinkle with bacon. Place on a baking sheet. Bake at 400 for 10-15 minutes or until cheese is melted. Yield 1 dozen. Editor's Note When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Swiss elk steak

2 pounds elk steak All-purpose flour 1 can 15 ounces tomato sauce V2 cup red wine 2 tablespoons Worcestershire sauce 1 can 21 4 ounces sliced ripe olives, drained 1 Dredge elk steak lightly in flour shake off steak on both sides. Place in a shallow baking pan. Combine the next nine ingredients pour over steak. 2 Cover and bake at 350 for IV2 hours or until a meat thermometer reads 160 . If desired, place cheese over steak before serving. Serve over noodles. Yield 4 servings.

Catfish coating mix

This is such a tasty treatment for catfish. With notes on how to use it, this mix makes an excellent gift for an avid fisherman. 13 4 cups dry bread crumbs 3 4 cup cornflakes 3 4 cup grated Parmesan cheese 1V2 teaspoons salt 1V2 teaspoons paprika 3 4 teaspoon dried thyme CAROL MINGIA GREENSBOR, NORTH CAROLINA My husband turns up his nose at any fish dish I prepare except this one. In fact, this one makes his eyes light up ADDITIONAL INGREDIENTS FOR CATFISH V3 cup milk 1V2 pounds catfish...

Cinnamon swirl quick bread

2 cups all-purpose flour 1 teaspoon baking soda 1 2 teaspoon salt 1 cup buttermilk 1 egg 1 4 cup vegetable oil GLAZE 1 4 cup confectioners' sugar 1V2 to 2 teaspoons milk 1 Combine V2 cup sugar and cinnamon set aside. Combine flour, baking soda, salt and remaining sugar. Combine buttermilk, egg and oil stir into dry ingredients just until combined. Grease the bottom only of a 9-in. x 5-in. x 3-in. loaf pan. Pour half of the batter into pan sprinkle with half of the cinnamon-sugar. 2 Carefully...

Campfire trout dinner

There's nothing that tastes better than fresh trout cooked this way over a campfire. It's a wonderful reward for a day spent fishing. 4 pan-dressed trout 1 pound each 8 lemon slices 2 medium onions, sliced into eight wedges 8 bacon strips, partially cooked 4 medium carrots, thinly sliced 1 tablespoon dried marjoram V4 teaspoon salt V8 teaspoon pepper 1 to 2 tablespoons butter, cut up 4 lemon wedges 1 Place each trout on a double thickness of heavy-duty foil about 20-in. x 18-in. . Place 2 lemon...

Marinated venison steaks

These venison steaks are so good, they're even a hit with my kids. Someone who tried this dish once said, Wow, if I could make venison taste like this, I'd make it all the time. 6 boneless venison steaks 4 to 6 ounces each 1 Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade. 2 Drain and discard marinade from steaks. Broil 3-4 in. from the heat...

Toasty egg sandwiches

When I'm running late, these sandwiches make dinner easy and tasty for everyone. Both my son and daughter often request them. I like to serve fruit and chips alongside. 2 tablespoons butter, softened, divided 4 slices bread 2 teaspoons mayonnaise 2 slices American cheese 1 In a small skillet, heat 1 tablespoon butter until melted. Break each egg into skillet reduce heat to low. Cook until white is completely set and yolk begins to thicken but is not hard. 2 Meanwhile, toast bread. Spread...

Walleye veracruz

ROBERT amp LINDA NAGLE PARK RAPIDS, MINNESOTA Living in Minnesota lake country, we've naturally had to come up with a variety of recipes for fresh walleye. This is a favorite of ours that has Mexican flair. We sprinkle the fish with lemon-pepper, then top it with slices of onion, green pepper and tomato. 4 walleye or catfish fillets 6 ounces each 1 medium red onion, sliced and separated into rings 1 medium green pepper, sliced into rings 1 Place the fillets in a 13-in. x 9-in. x 2-in. baking...

Sesame dill fish

1 pound catfish or other whitefish fillets 1 In a shallow bowl, combine bread crumbs, sesame seeds, dill and salt. Place yogurt in another bowl stir until smooth. Dip fillets in yogurt shake off excess, then dip in crumb mixture. 2 Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with lemon wedges if desired. Yield 4 servings.

Tip

Young wild ducks have dark, tender meat and weigh about 3 to 5. Wild geese typically weigh between 5 and 8 pounds. Pheasants are a medium-size game bird. The female, usually about 3 pounds, has more tender, plump and juicy meat than the male, which weighs about 5 pounds. Quail, known as partridge in some regions of America, are typically 3 to 7 ounces. Wild turkeys are one of North America's native birds. Compared to their domestic counterparts, wild turkeys are leaner, less meaty, not as...

Corned beef omelet

I was raised on a farm, where we had chickens as well as other farm animals, so ate a lot of egg dishes. We usually serve this simple omelet for breakfast with toast on the side. 2 green onions, sliced 2 tablespoons butter 6 eggs V4 cup milk 1 cup cubed cooked corned beef 1 2 cup shredded cheddar cheese 1 In a large skillet, saute onions in butter. In a bowl, lightly beat eggs and milk pour over onions. Cook over medium heat as the eggs set, lift edges, letting uncooked portion flow underneath....

Oyster cracker snack

Everyone will be eating these crackers by the hand-ful they're that good 2 packages 10 ounces each oyster crackers Place crackers in a large bowl. In a small bowl, combine remaining ingredients pour over crackers and mix well. Let stand for 2 hours. Store in an airtight container. Yield 12 cups.

Panfish chowder

6 bacon strips, cut into 1-inch pieces 1 pound panfish fillets perch, sunfish or crappie , cut into 1-inch chunks 1 In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender. Add the next eight ingredients. 2 Simmer until vegetables are tender, about 30 minutes. Add fish and bacon simmer for 5 minutes or just until fish flakes easily with a fork. Add cream and heat through. Yield 4-6...

Bottle ounces Italian salad dressing

1 Cut each jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast roll up from a short side. Wrap each with a bacon strip and secure with toothpicks. Place in a large resealable plastic bag. Add salad dressing seal bag and turn to coat. Refrigerate for 8 hours or overnight. 2 Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally. Yield...

Cup ounces shredded cheddar cheese

1 In a large skillet, cook venison over medium heat until no longer pink drain. Stir in the corn, tomato sauce and taco seasoning keep warm. 2 For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving. Yield 6 servings. KAREN WITMAN NORTH IRWIN, PENNSYLVANIA...

Ounces crumbled feta cheese

1 In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat simmer, uncovered, for 5 minutes. 2 Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish flakes easily with a fork. Yield 4 servings. ALICIA SZESZOL LINDENHURST, ILLINOIS I rely on my husband for the main ingredient in this fuss-free dish. He fills our freezer after his summer fishing...

Barbecued trout

6 pan-dressed trout 2 3 cup soy sauce V2 cup ketchup 2 tablespoons lemon juice 2 tablespoons vegetable oil 1 teaspoon dried rosemary, crushed Lemon wedges, optional 1 Place trout in a single layer in a plastic bag or glass baking dish. Combine the soy sauce, ketchup, lemon juice, oil and rosemary pour two-thirds of marinade into bag or dish. Cover or close bag and let stand for 1 hour, turning once. Set aside remaining marinade for basting. 2 Discard marinade from fish. Place fish in a single...