Submitted By: Tim McVey

Surf -n- Coop

Appetizer: Broiled catfish Ingredients:

• 2 1-lb catfish fillets cut into 3 inch wide strips
• 1 tsp of fresh dill
• 1/2 tsp fresh ground dried mustard
• 1/2 cup of peanut oil/olive oil mix
• 1/2 cup of vinegar

Mix all ingredients to marinade and soak catfish for 1 hour in mixture.
Broil in oven or grill for 4 minutes per side (1 minute more if fish isn't flakey)

• 1/4 cup of dry sherry
• 1/2 tsp of fresh ground dried mustard
• 1/2 cup of heavy cream
• 1/2 tsp of corn starch

Heat ingredients together until thickened to sauce stage and pour over catfish and serve

Entree: Chicken and pasta Ingredients:

• 8 boneless skinless chicken breasts
• 1 fresh garlic clove
• 1 Tbs fresh parsley
• 1 tsp fresh oregano
• 1 tsp thyme
• 1 tsp pepper
• salt
• 1/2 lb of butter
• 1 cup of olive oil
• 1 lb of pasta
• 16 oz of Alfredo sauce

Melt the butter and add the smashed garlic clove to the mix.
Brush over chicken and marinate overnight or at least for 4 hours.
Mix remaining ingredients (sans olive oil) in bowl and take the chicken out.
Lightly cover the chicken with the flour and spice mix and brown in the olive oil.
After browning reduce the heat and fry the chicken until cooked thouroughly.

• 1 lb frexh mushrooms
• 1 garlic clove
• 1 Tbs dried onion, or one slice of Sweet onion
• 3 Tbs butter
• Salt
• Pepper

Brown garlic and onion in the butter and add the mushrooms, salt and pepper.
Cook for 3-4 minutes until the mushrooms are colored but not too soft.

Prepare 1 lb of pasta during this time and have a 16 oz jar of Alfredo sauce heated (or make your own Alfredo sauce)

Place pasta on plate, put alfredo sauce on the pasta and then add the chicken on top.
Do not slice the chicken or all of the juice will run out before serving.
Serve mushrooms over top of the chicken and a side of garlic bread (self explanatory).

Dessert: Sorbet with tropical fruit Ingredients:

• 3 cups of frozen raspberries, blueberries or blackberries (your taste)
• 2 cups of apple juice
• Fresh tropical firm fruits
• starfruit
• kiwi
• papaya
• mango
• pineapple
• banana
• 1 cup of fresh orange juice w/pulp
• 1 Tbs of honey
• 1 tsp lemon juice (fresh preferred)

Using a food processor puree the frozen berries and slowly add apple juice until a soft consistency appears but not too soft, no apple juice apparent except for partially frozen juice.
Freeze overnight and remove from freezer 15 minutes before serving
Cut all remaining fruit lengthwise in 1/2 inch slices, placing it in a decorative array on the plate.
Add two scoops of sorbet and lightly sprinkle with the orange sauce

Orange sauce
Lighly simmer orange juice until it thickens "slightly", add honey and lemon juice and then cool on the burner