Speaking of Catfish Family Appetizer

 

I haven't actually talked about catfish for a long while,  so I feel the need to get back to it. Catfish, in my view, was born to be dunked in milk or egg, coated with cornmeal and fried crisp and golden. Although my favorite is the fried catfish, there are so many other tasty ways to eat it.  I have used it for fish tacos and, particularly in this weather, in catfish stew spiced with Caribbean curry powder.  Catfish is so versatile that you can bake it, encrusted in grated potatoes, grill it or broil it. with garlic, herbs and lemon or lime.

 You can add it into your favorite pasta dish or in put some of the sweet little morsels into salads.  Or, for example, you can or use it in little pastries as appetizers for a dinner party.  (See recipe below) Be careful, though, you may end up indulging so well in the little pastries, you may find you have left no room for the main dish.

Catfish and Goat Cheese Appetizers

Ingredients

1 - 15-ounce package folded, refrigerated, unbaked pie crusts (2 crusts)

1 medium onion, chopped

1 garlic clove, minced

3 TBS butter or margarine

1½ pounds U.S. farm-raised catfish fillets, cubed

8 oz fresh goat cheese or soft-style cream cheese

2 TBS chopped fresh basil or 1 tsp dried basil, crushed

Directions

1. Let pie crusts stand at room temperature for 10 to 15 minutes according to package directions.
2. Unfold pie crusts.
3. Place on ungreased baking sheet.
4. With 3 1/4-inch round cutter, cut 8 rounds from each pie crust
5. In a saucepan, cook onion and garlic in butter or margarine until tender.
6. Add catfish; cook and stir about 5 minutes or until flakes easily.
7. Use spoon to break into small pieces.
8. Add goat cheese or cream cheese and basil.
9. Cook and stir until cheese melts.
10. Remove from heat.
11. Spoon the catfish mixture evenly onto half of each dough round.
12.  Brush edge of crust rounds with beaten egg.
13. Fold crust rounds in half; press edges with fork to seal.
14. Place on ungreased cookie sheet.
15. Brush tops with egg or milk. Cut small slit in top of each.
16. Bake in a 375°F oven for 25 to 30 minutes or until pastry is brown.
17. Serve warm or at room temperature.

This recipe is a take on a dish from the US Catfish Institute Cookbook

Cod Filet and Black Bean Sauce

It's funny how things happen where you think your discussions or thoughts seem to have no relationship to anything.  They are just random; just like last night at a fabulous and tasty dinner at the home of Alisa and Greg's, close friends of my daughter's, the conversation, as usual, turned to everybody's take on food.  The food was great!  There were many cooks in attendance, 8 people out of 9, as a matter of fact.  Greg made the Shrimp Creole. Gerri made a Key Lime Pie to which she added toasted coconut and Alisa and Wendy W made a delicious salad.

 Of course, with that many cooks at the table, the conversation naturally turned to food.  Then, the discussion shifted to the subject of vegetarianism and "organic foods."  I mentioned that a friend of mine from Ethiopia who travels extensively in Europe laughed and noted that only in America are people concerned with "organic" foods and vegetables.  She said that in Europe, and in many other countries, the food is fresh, in other words, it's already pesticide free. 

Then, the hostess, Alisa, my daughter Wendy H's contemporary, commented that when she first stared cooking a cookbook she used started every recipe with the ingredients, "a can of this" and 2 cans of that.  We all laughed and tried to figure out what foods we still use from a can.  Not too many we thought, with a slight bit of arrogance.

We pretty much poo-poo'd the idea, thinking of the foods we still use from a can as if everything else is beneath us.   Everybody thought of beans and I thought of anchovies, because that's also a favorite of mine that I use salted from my favorite Italian deli or from a can.  However, like food snobs, we decided canned foods are relatively obsolete and it's passé to use them in healthy cooking.  So, I didn't think that anything more about the subject of canned foods.

Today, however, after an entire day of not eating because I overslept and then was really busy all day and unable to eat until I got home at 4:30, I was ravenous.  So right away, I made a salad of only romaine (because it was right there), sprinkled on some grated Parmesan and a bit of salad dressing and started on that.  I knew that I wanted some fish so I took a couple of frozen cod fillets out of the freezer to thaw out.

Did I mention that I was extremely hungry?  So, after I ate the salad, I thought about the kind of taste I wanted for my fish.  The night before, we had eaten Greg's Creole shrimp, which was delicious and took a little while to chop and cook the ingredients. 

Yet true to my way of cooking and the state of my hunger, I didn't want to wait too long to eat.  So I opened up, guess what?? A can of black beans and a can of tomatoes and hot chilies, threw them into a pan in which I had already melted a tablespoon of olive oil and a tablespoon of light butter for flavor and let them cook about 5 or 6 minutes to let the liquid evaporate and thicken the sauce.  Then I placed the cod fillets into the black bean sauce.  (I was so hungry,  I couldn't even wait for the fish to thaw completely.) 

I lowered the fillets gently into the sauce and let them cook for about 3 minutes on each side, smothering them, so to speak, with the black bean and spicy chili tomato mixture.  Then I let them simmer for about  3 minutes more to soak up the flavor of the sauce. I didn't add anything extra; no salt, no pepper, not even any herbs or spices.  I was ready to eat!  Lo and behold—the fish and canned vegetable were delicious; and satisfying and healthy to boot!

I realized that there are many foods we still use that are canned and bottled and can be a lot healthier than some so called "healthy, low fat" foods that have loads of sugar and sodium in them so they taste good.   Just like this cod filet and black bean sauce recipe.  Way yum!

Back from Travels with Doctor Who

So, I'm back from my 3-month journey with The Doctor, Martha Jones and Mickey Smith,  Amelia Pond and Rory Smith and many other companions, encountering, for example, the Daleks, The Silence, the Silurians, the Ood, the Gunslinger and the Shakri.  I must admit, the Weeping Angels are too creepy for me to encounter on this most recent trip, however, I'll check them out again on my short trip with Doctor this evening when "The Angels Take Manhattan.  Don't fret; I'll be back on Monday,  Earth Time.

Then, I;ll be back with some great recipes and simple foods with avocado,  mushrooms and other satisfying, delicious and healthy foods.  This is a food blog,after all.

Break out of the Meal Rut-Rotisserie Chicken with Garam Masala

There are times when I just have a taste for something for which I have no real recipe.  I just know I want something to taste a certain way.  Earlier today I was with some friends who were going to an Indian restaurant for lunch.   As I was driving home, I was thinking how much I love Indian food.  The spices are not only flavorful, but so aromatic.  I was picturing what I had in my cupboard and refrigerator for some great Indian-tasting food for dinner.

One of my mainstays is Garam Masala, which I keep in my kitchen always.  I love it on chicken and other foods.  I was also thinking of the texture I wanted in my mouth.  Mashed potatoes, perhaps, or just some potatoes and onions with garam masala sprinkled on them.  In addition, I had the remnants of a rotisserie chicken I had bought from Costco a couple of days ago.  (I think, for the price, it almost a sacrilege to go into Costco and not buy one of the rotisserie chickens)

If you notice, I said I wanted some great Indian-tasting food for dinner.  Unfortunately, I don't really know how to cook Indian food as I mentioned to my friend, Joyetta, recently.   I love the spices that go into Chana Masala, because I really like chickpeas and so I keep that spice blend on hand.  For some strange reason, however, hummus does not excite me, at all.   In fact, I don't like hummus at all!  I don't know what it is!  Anyway, I really like the Sabji Masala spices and the Tandoori/BBQ spice mix in my menus, so they are also in my kitchen cabinet for my bidding.

Well, I have to beg the forgiveness of my friends, Joyetta, Gitima, Rischi, Aditya, Amit, Sweta, Saroj, Rohit, Shobhana and Anshu, to mention just a few, because I can just bet this is not a genuine Indian dish.   However, it was so delicious, comforting and satisfying, it was just what i needed and wanted. It went great with a new red French wine, Peuch Cocut Merlot, I was trying out.

 Ingredients:

2 medium sliced Yukon Gold potatoes
1/2 onion into chunks
1 tablespoon of olive oil (I always use extra virgin; don't ask me why)
1/4 cup of water
1/2 tsp  ground turmeric
1 tsp Chana masala spice mix
1/2 tsp Garam Masala or to taste
1 cup cut up rotisserie chicken
1/2 package fresh baby spinach


I cut up 2 medium Yukon Gold potatoes and about a half an onion into chunks and put them into a non-stick skillet over medium heat with a tablespoon of olive oil and about a quarter of a cup of water, if that much.  I sprinkled on a half a teaspoon of ground turmeric for the color and added a couple of pinches of cumin seed.  That probably came to about a quarter or a half a teaspoon of the seed.  I then added the Chana masala spice mix and let all of it cook covered for about 15 minutes.  Then I cut up about a cup or so of the rotisserie chicken, added in a half package of baby spinach and about a half a teaspoon or more of garam masala.  I let it cook for about 3 or 4 more minutes until the spinach wilted, cut off the stove and let everything sit for about 15 minutes, covered, before I dove in with both feet, or at least, with a fork.

Whoa!  All I can say is "OH MY GOODNESS! WAY YUM!"  Just the right amount of spiciness and zest.  Plus I have great leftovers for Monday lunch!

Healthy Fish Tacos For Your Family Movie Night

I usually make my fish tacos with fried fish, as in my photos here.  However, recently, I have been aware of the amount of sodium and fat I am eating these days.  So, for a change, I have been testing making my fish tacos by sauteeing the fish instead of frying.  I have also been experimenting with herbs and spices instead of salt since there is so much sodium in so many of the foods we eat.  Surprisingly, they taste just as good because of the seasonings in the guacamole and the salsa.  Plus, I have the pleasure of knowing they are truly healthy and still way yummy!  Even if you decide to fry your fish, you can omit deep frying and salt.

I have used catfish, tilapia, and whiting to make these.  You can use cod, flounder or any other white fish you have available.  I use the prepared standing taco shells, just because I like the idea that you can sit them up side-by-side and they don't fall over so much.

Ingredients

2 Tbs extra virgin olive oil
1 lb catfish, tilapia or cod fillets
*Salt and fresh ground pepper to taste, if necessary
Guacamole
Salsa
**Light sour cream or Homemade Fish taco sauce (See Below)
Shredded reduced-fat cheddar or Colby Jack cheese
Shredded lettuce
8 Stand and stuff taco shells

Preparation

Heat oil in skillet over low-medium heat.  Add the fish.  Add *salt and pepper if desired and cook slowly on each side for about 3-4 minutes or until the fish flakes easily.  I like to add a couple of tablespoons of water if the fish starts sticking to the bottom of the pan and then cover to steam until fish is done. Season with garlic salt. Remove from heat.

Place fish into shells and add toppings.  I usually start with the lettuce, fish, then guacamole on top; salsa, light sour cream or my homemade tartar sauce and cheese

*In my quest for no added salt recipes, I have combined ground savory, basil, dill to season the fish.  It has been a delicious substitute and has made the fish have really succulent.

My Homemade Tartar Sauce

1/2 cup light mayonnaise
1/2 cup low or non-fat yogurt
2 Tbs dill relish
1/2 tsp cumin seeds
1/2 tsp dried dill
1/2 tsp dried oregano or Italian seasoning
1/2 tsp basil
1 teaspoon ground cayenne pepper or to taste

In a medium bowl, mix together yogurt and mayonnaise.  Stir in dill relish, oregano, cumin seeds, dill, and cayenne.  Let stand to blend flavors while preparing tacos

Family Friendly Holiday Sweet Potato Pie

I love sweet potato pie and have always loved it. It's not a recipe that my mom or anyone in my family ever made.  It's just something that I found out about when visiting my ex-husband's family in North Carolina.   Well, actually, it was my brother in-law's grandmother who made awesome sweet potato  pie.  She was a true southern cook.  It was an amazing adventure to visit that part of the family.  They were the epitome of the black family from the South who had little in the way of financial riches and worked hard to support the family in the best way they could.

Interestingly, it didn't have to be Thanksgiving or Christmas. It could just be an occasion of family or friends visiting for a weekend.  Every stop was pulled out.  It was amazing.  Fried chicken, mashed potatoes, gravy, candied yams, potato salad, collard greens, kale, homemade rolls, sweet potato pie; and this was not a holiday! This was just a regular Sunday dinner! Welcoming anyone who came by.  I was a young bride and new to North Carolina cooking.  But it was there in Raleigh that I fell in love with North Carolina Barbecue and real sweet potato pie.

Here is my take on Sweet Potato Pie.  I'm pretty sure I've added some ingredients like rum extract and coriander that they did not use in the North Carolina . This year, I used white and yellow sweet potatoes for the first time. I got them from a local farmer where I buy my eggs.

This recipe made enough for two hearty pies. Since I don't do pie crusts very well, I got two ready made frozen pie crusts to pour the filling into.  That didn't take away from the taste. I also could not find my hand mixer so I had to mix the filling by hand.  This meant I couldn't mix everything at one time. Had to add the ingredients a few at a time.  It took a little extra time to blend.  Still, the pies turned out well.  And, they were actually better on the second day when the flavors had a chance to meld.

Ingredients

4-4 1/2 cups mashed sweet potatoes (I used about 4 lbs of sweet potatoes)
4 eggs slightly beaten
1/2 cup melted butter (1 stick)
1 cup almond milk 
2 Tbs molasses
6 Tbs all-purpose flour
1/2 cup packed light brown sugar
2 tsp cinnamon
1  1/2 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp coriander
1 tsp allspice
2 tsp lemon extract
2 tsp rum extract
2 tsp vanilla extract

Directions

Preheat oven to 375° F

Mix all ingredients together until well-blended with a hand mixer or food processor.  Bake for one hour or until a sharp knife inserted into center of pies comes out clean. Serve plain or with whipped cream.

Fast and Easy Pork Sandwich for a Quick Fall Lunch

When you go to a deli or  a lunch wagon here in my area for a hot sliced or pulled pork sandwich, you can expect to spend no less than $8 for a naked sandwich.  More often than not, however, they will cost $9.00 or more plus tax. Don't get me wrong, they are delicious and worth it.  Well, maybe.  Anyway, I guess it's whatever the market will bear.  And, in this market, it can bear a lot, apparently.

I was thinking: "Why go to a deli when you can make a perfectly delicious sandwich at home worthy of the best meals on wheels food truck fare?"  So, for lunch today I made my sandwich with some thinly sliced Korean BBQ marinated pork I bought from one of my favorite Korean food markets.  I cooked it slowly in a a tablespoon of oil with some sliced yellow and red onions, toasted a large sub roll and added a little non-fat ranch dressing for the extra juicy sloppy factor.  When I had almost finished half of the sandwich, I though to have some avocado with it.  Way yum!

Personal Chef Syle Moving and Making Big Changes!

It is March already.  Time to think of springtime.  And, as is fitting for the season, I am embarking on some big changes in my life.  Moving in with my daugher at the end of the month.  Cleaning out 25 years of papers, books, memories and all sorts of things..  Moving on to a new high in my life and looking forward to a fabulous and new experience.  We are both excited about this.

This has taken its toll on my ability to contribute to my blog recently; getting mired in the details of the move.  I'll be writing more soon, adding some more recipes and other comments.  Wow!  Moving into a house after having been 25 years in a small condo.  Parking right outside the door rather than having to walk long halls to bring my cleaning and groceries in.   That will be neat for a change.

Being able to walk in the streets of the neighborhood and talk to neighbors from their backyards and on their walks and jogs.  That will be fun.  Looking across the street and outside the window at homes and trees and flowers rather than other apartment buildings.  What a great new adventure.  To say nothing of having a really big kitchen in which to cook!  Yea!  Will keep you posted.

By the way; I overindulged in some more fish tacos last night.  I made enough for two or three people and ate them all.  This time I used my daughter's sauce recipe with light sour cream and light mayo rather than yogurt which I used before.  I also experimented with crystallized lemon (True Lemon brand) to give it a tangy taste.  The sauce was really good.  I'll bet adding some avocado to the tacos will add some nice flavor and texture.

Do you have some favorite restaurant dishes you wish you could have without going out?  Maybe it is the Tequila Lime Chicken from Applebee's or the Olive Garden Sangria or T.G.I. Friday's Mocha Mud Pie.  Always wonder what their secret ingredients are? Click the image to order your favorite restaurant recipes.

Super Bowl Perfection-Mediterranean Style Cheese Puffs

Most recipes for Super Bowl or Playoff parties are pretty standard.  This appetizer from sunny Spain in the Mediterranean is not standard.  It features creamy Manchego cheese which comes from sheep's' milk.  Genuine Manchego cheese comes only from the whole milk of manchega sheep bred and reared in the La Mancha region near Madrid. . If La Mancha sounds familiar, think , Don Quixote of La Mancha.  This cheese was mentioned in the novel.

This recipe, which comes from one of my favorite and most beautiful cookbooks, Mediterranean, also suggests using Gruyere cheese or another well-flavored cheese.  Be aware; these tasty little gems will get eaten up in a jiffy.  Give yourself time to make a few batches.  You'll need them.

Cheese Puffs

1/4 cup butter, cubed
1/4 tsp salt
1 cup water
2 whole eggs, plus one yolk
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 cup finely grated well-flavord cheese, 
         such as Manchego or Gruyère


Preheat the oven to 425 degrees F. (About 218 degrees F.)  Bring the butter, salt and water to a boil in a pan.  Sift the flour onto a sheet of  waxed paper, then pour the flour into the boiling liquid and stir it in very quickly.


Beat the mixture with a wooden spoon into a thick paste that leaves the side of the pan clean.  Remove the pan from the heat.


Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese.


Place teaspoonfuls of the mixture on a non-stick baking sheet and bake for 10 minutes.  Lower the oven temperature to 350F (176.6C) and cook for another 15 minutes, until well browned. Serve these hot or cold.


Make sure to have lots of olives.  They are a great accompaniment to the cheese puffs.

Get other deliciously impressive appetizer recipes and  bites from the very  popular America's Secret Recipes cookbooks.  Your family and friends will keep coming back for more. Click image at left.

Meal Stetcher Chicken, Broccoli and Noodles

In today's economy with the hike in the price of food, gasoline and everything else, I home cooks find themselves looking for ways to stretch the family  food budget. I always buy the value packs of chicken breasts and separate them into baggies and freeze them till I need them. Here is a recipes that really stretches one chicken breast and a bag of egg noodles. Just made this tonight for dinner from what I had on hand.  Yum Mee!

Ingredients

1 chicken breast, cut in half lengthwise
1 garlic clove, minced
1/2 chopped onion
1 16oz bag medium width egg noodles
1 cup noodle water
2 cups frozen brocolli florets
1 can cream of celery soup
1 small can mushroom stems and pieces (Do not drain)
2 Tbs light (or non-fat) sour cream
1 tsp dried thyme
1/2 tsp oregano or Italian seasoning
4 Tbs olive oil
1 Tbs butter
garlic salt and pepper to taste

Directions

Cook egg noodles as directed in water seasoned with a teaspoon or so of garlic salt. Drain. Reserve 1 cup water.

Heat 2 Tbs olive oil to medium high heat. Add garlic and onions, cook for about 2 minutes until soft. Season chicken breast with garlic salt, pepper, Italian seasoning and dried thyme leaves. Put in pan and cook on each side for about a minute. Lower heat and add a cup or water of broth. Cook on low for about 15 minutes. Let chicken cool and cut into small pieces. Reserve liquid with onions and garlic.

In a saucepan heat 1 Tsp olive oil to medium heat. Add 2 cups broccoli florets and cook for about 3 minutes coating all florets with the olive oil. Add 1 cup water and cook for five minutes or to preferred degree of softness.

Cut up cooled chicken into small pieces. Add celery soup to chicken water. Stir until well mixed. Add mushrooms with juice and cook for about 1 minute. Cut off heat and mix in 2 Tbs sour cream. Pour mixture over noodles in pan. Add broccoli florets and i cup noodle water. Mix well. Taste and adjust seasonings.

Stretch your budget with copycat recipes from America's favorite and most popular restaurants. Over 200 recipes.  See recipe secrets exposed and make them at home. Click image at left.

Brooklyn-Style New York Pizza Recipe Day 16 of 30

Even though the New York Jets don't actually play in New York, the state's pizza is famous among pizza fanatics.   It is great for any football or Super Bowl party.  Try this one.  I am always tempted to add anchovies on my pizza!

Brick-Oven Pizza (Brooklyn Style) Recipe    

Ingredients

    * 1 teaspoon active dry yeast
    * 1/4 cup warm water
    * 1 cup cold water
    * 1 teaspoon salt
    * 3 cups bread flour
    
    * 6 ounces low moisture mozzarella cheese, thinly sliced
    * 1/2 cup no salt added canned crushed tomatoes
    * 1/4 teaspoon freshly ground black pepper
    * 1/2 teaspoon dried oregano
    * 3 tablespoons extra-virgin olive oil
    * 6 leaves fresh basil, torn

Directions

   1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16
hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
   2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.

   3. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone.  Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.

   4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.

   5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Looking to duplicate your favorite restaurant recipes like California Pizza Kitchen Original BBQ Pizza Copy Cat Recipe?  For details, click image.

New York Jets-New Jersey- Based Spicy Corn Bread Recipe

Cook like a top chef in one of America's favorite restaurants. Look here to find out how.

Since the New York Jets practice in Florham Park, NJ and will soon play in the Meadowlands in East Rutherford, NJ, I decided to pay homage to the Garden State and looked up some New Jersey Recipes. I found this Spicy Corn Bread Recipe by Christine Todd Whitman, Former Governor of New Jersey.  Imagine this tasty bread with chili or the Bacon-Potato Casserole

Spicy Corn Bread


Ingredients
    1 cup flour
    1 cup corn meal
    1 egg
    4 teaspoon baking powder
    1/2 cup corn (fresh or frozen)
    1/2 stick margarine
    1 cup milk
    1/4 cup sugar
    1 teaspoon salt
    2 Tablespoons chopped red bell pepper
    1/8 to 1/4 teaspoon cayenne pepper.

Preheat oven to 425 degrees. Mix together dry ingredients. Top in corn and red pepper. Add egg and milk and stir by hand till just combined. Melt margarine in a 10-inch cast-iron skillet or cake pan in the hot oven. Pour the melted margarine into the batter and stir in. Immediately pour into the hot skillet and bake for 25 minutes.

This recipe is courtesy of 1st Traveler's Choice Internet Cookbook.
 

Get exciting seafood recipes copied from top restaurants. For example: Fried Soft Shell Crab from Red Lobster or Harvest Bay Mahi Mahi from Joe's Crab Shack.   You can enjoy these recipes even if you don't have one of these restaurants near you.  Just click book image for details

Recipe from Arizona Cardinal Territory for Playoff or Super Bowl

In honor of the Playoff game between the Cardinals and the Saints, I went to the South Tempe (Arizona) recipe exchange to see what would be good to eat during the game.   I was drawn to this Potato Bacon Casserole.  It looks delicious and is simple and easy home cooking.

Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.

Preparation Time - 10 minutes.
Cooking Time - 60 minutes.

* 4 cups frozen shredded hash brown potatoes
* 1/2 cup finely chopped onion
* 8 ounces bacon or turkey bacon, cooked and crumbled
* 1 cup (4 oz.) shredded cheddar cheese
* 1 can (12 fl. oz.) * CARNATION Evaporated Milk
* 1 large egg, lightly beaten or 1/4 cup egg substitute
* 1 1/2 teaspoons seasoned salt

PREHEAT oven to 350� F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Yields 6 servings

Get great copycat recipes here cloned from restaurants like Olive Garden, PF Chang's, Red Lobster and Cheesecake Factory.  Make them at home at a fraction of the cost to take your family out.