12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of garlic salt
1 small onion, finely chopped
1/2 cup water
1/4 teaspoon salt
1 pound catfish fillets
1/2 cup chili sauce
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Combine first 5 ingredients; beat at medium speed with electric mixer until smooth. Stir in chopped onion. On a serving platter, spread cream cheese mixture into a 6-inch circle, and pinch up a small rim. Cover and chill at least 3 hours.
Combine water and salt in a large skillet; bring to a boil, and add fish. Cover, reduce heat, and simmer 10 to 15 minutes or until fish flakes easily with a fork.
Drain and flake fish with a fork; chill.
To serve, spoon chili sauce over cream cheese mixture; top with fish. Sprinkle with paprika, if desired.
Serve with crackers.
Yields 14 to 16 appetizer servings.
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