Hi, I'm Macy Fisher, the Mifflin County Dairy Princess. This past week has been fun. On Thursday I had my very first track meet for Mount Union. It wasn't the first one of the season but I didn't make the away team. We were up against East Juniata and they beat us in both girls and boys. I had a lot of fun at the meet though.
After that, my week was slow. My weekend consisted of milking and school work. I did have to do an advanced biology take home test, but other than that I really had nothing to do.
When I went back to school on Monday, I experienced another slow day; the only excitement that I had was when I was informed that a family friend was going to the hospital to have her baby.
On Tuesday I had another track meet. We did a lot better at this meet. Both the boys team and the girls team won. I had one of my personal best throws at this meet.
Today I am teaching/coaching our FFA members in land judging after school. Land judging is a contest where students evaluate soil samples and pits to see if the land surrounding the pit is able to be farmed. We go on a trip on Friday to the land judging contest, which this year is held out in Shirleysburg, so we are staying to practice today. The past three years I have came in fifth at the county contest, and this year I hope to keep my reign.
This past weekend was the opening week of trout season, so this week I thought that I would theme my recipes around fish. They aren't for trout specifically, but I'm sure that if you wanted to you could substitute. My mom and sister don't like fish, so we don't have fish a lot in our house even though my dad loves it. The saying goes that fish and cheese don't go together, so how did I get recipes that are packed full of nine essential nutrients by being full of dairy? Well, sometimes there are loopholes in the system. The first recipe this week is for a crunchy catfish fillet that calls for buttermilk! This still has all the dairy I need in it and is full of fish. The other recipe is for a good old-fashioned tuna casserole, but it has a slight spin by having cheddar cheese in it.
Corn-Crusted Catfish
1 1/2 cups buttermilk
1 teaspoon hot sauce
6 fresh catfish fillets
1 1/2 to 2 cups crushed cornbread stuffing mix
Vegetable oil
Stir the buttermilk and hot sauce in a shallow bowl. Add the catfish fillets and turn to coat with the buttermilk mixture. Let marinate for 15 minutes. Remove the fish from the marinate. Place the stuffing on a plate. Coat both sides of the fish with the stuffing. Pour the oil into a deep, heavy skillet to a depth of 1/4 inch. Heat to about 370 degrees. Add the fish in 2 batches and cook for 6 to 8 minutes, carefully turning once or until the fish flakes easily when tested with a fork. Remove with a pancake turner and drain on a paper towels. Serve the fish with lemon wedges and tartar sauce.
Cheesy Tuna Noodle Casserole
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
1/2 cup shredded cheddar cheese
Stir the soup, milk, peas, tuna and noodles in a 1 1/2 quart casserole. Bake at 400 degrees for 20 minutes or until hot, then stir. Sprinkle cheese over the tuna mixture. Bake for 2 minutes more or until cheese melts.
