15 1/2 oz Salmon ; drained and flaked
2 Egg; beaten
1 c Bread crumbs;dry divided
1/4 c Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c Vegetable oil

Preparation: In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4" thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat
oil over med. heat. Add patties and cook 5 min. per side until
browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce.
Makes 4 servings.

Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30
min. before using. Makes 1 cup

1 lb Catfish fillets
1/3 c Oil
1/4 c Flour
1/2 c Water
1 c Celery, sliced
1/2 c Shallots, chopped
1/2 c Bell pepper, chopped
2 ea Garlic clove, crushed
1 lb Tomatoes, cut small, can
8 oz Tomato sauce
1 1/2 ts Salt
2 ea Bay leaves
1/2 ts Thyme
1/4 ts Pepper
1 tb Brown sugar, lemon juice
1 tb Lemon juice
1/4 c Parsley, chopped
1 ts Worcestershire sauce
2 ea Tabasco, dashes
1 x Rice, hot, cooked

Preparation: Cut fillets into 1-in pieces. Heat oil in large pan. Add flour, stirring until brown. Remove from heat and add water slowly, stirring til blended. Add all ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves, add catfish and simmer 8 - 10 min. more until fish flakes to the fork. Serve over rice in soup bowls. Possibly better to wilt all fresh vegetables before adding to pan.