Mamie's Spaghetti-like Pasta Salad

Spaghetti salad is easy and quickly made.  I tend to
use veggies that resemble the colors of the theme or
occasion.  You can get creative and add different types
of dressing, diced chicken and celery, tuna and/or salmon,
shrimp, crab meat, etc.  Feta cheese instead of parmesan
can also be used.  The choice is yours and tastes best
when it reflects your mood and the next day as the seasonings
soak into the pasta and vegetables.  Vegetarians tell me they
feel loved when I save the day and bring this dish minus the
cheese at a crowd of meat eaters. 

1 16 oz. box - Pasta
1 16 oz. bottle Kraft Tuscan Italian Dressing
1 English Cucumber~Peeled and cut in quarters
1 Sweet Yellow Pepper
2-3 Tomatoes or 1 pack of Cherry Tomatoes
Parmesan Cheese
Sea Salt
Pepper
Hot Pepper Flakes (optional)

Cook pasta according to package instructions.
While pasta is cooking, peel the cucumber and
cut in half lengthwise twice and cut diagonally
to make large bite size chunks.  Dice yellow pepper
and tomatoes, if using cherry tomatoes, slice in half.
 
Once pasta is cooked, rinsed and drained, pour in
large mixing bowl or catering pan and toss with some
olive oil.  Season pasta with salt and pepper then add
salad dressing and chopped vegetable and mix.

Parmesan cheese and hot pepper sprinkles can been
sprinkled on top or can be added by each individual person
to be considerate of vegetarian quests.

C's Panfried Catfish

Fish is the best choice when eating fleshy protein.
Sea foods contain omega oils and other nutrients
that are not present in red meats and poultry.
Several batches/bags of fish can be cooked and
stored in airtight containers or storage bags and
frozen to be eaten at a later time.  The olive oil is
an excellent fat source and reduces dry skin.  My
grandmother would use olive oil in her hair and on
her skin, she always had soft and silky skin.

1 bag - Catfish fillet
1/3 c. - Organic Flour
1/3 c. -  Organic Cornmeal
3/4 c. - Olive Oil
Salt - Sea Salt or Lawry's Seasoning
White Pepper
Black Pepper

Heat olive oil in skillet on medium, preferably in cast iron or
copper pan.  Mix flour and cornmeal together and place in a
container or zip loc bag.  Lightly season fish on one
side with salt or seasoning and peppers.  Coat fish in powder
mixture and place in hot oil.  Cook for at least 4-6 minutes on
each side.  Flip over and cook an additional 2-4 minute if you
like your fish fried hard.  Remove from skillet and place on a
plate with paper towels to drain excess olive oil.

Serve with steamed vegetables and your choice of starch such
as pasta, baked potato or fried corn.