4-H Cookbook Recipe Template
Please return completed recipe form to: LSU AgCenter, P O Box 1364, Coushatta, LA 71019 or fax to 318-932-
Tuesday September 2.
This recipe is being submitted for Red River Parish 4-H
Submitted by Phone No.
Name of Recipe
INGREDIENTS: (1) List ALL ingredients in order used in instructions, (2) Divide evenly, placing half of
ingredients in left column, second half in right column, (3) Give measurements in common fractions, (4) No
abbreviations used, (5) Include the size and weight of cans, packages, etc. (6) Please type or print neatly.
METHOD – Instructions for combining ingredients: (1) Use clear instructions for every step of combining and
cooking the ingredients, (2) Make short, clear, concise sentences, (3) Describe combining and cooking processes
in correct cooking food preparation terms, (4) State size of pan, temperature and cooking time
Preparation Time: Pan Size:
Cooking Temperature: Cooking Time:
Name of Recipe: Cajun Baked Catfish
Ingredients in order of use:
1. 2 cups yellow corn meal
2. 2 teaspoons salt
3. 1 Tablespoon black pepper
4. 8 large catfish filets
5. cooking spray
6. 1 Tablespoon Tony Chachere’ seasoning
7. ¼ cup butter – melted
Pan Size: 1 large baking sheet
Cooking Temperature: 400 degrees
Cooking Time: 30 minutes
Number of Servings: 8
Preheat oven to 400 degrees
Combine cornmeal, salt and pepper
Dredge catfish filets in mixture.
Place skin side down on greased baking sheet
Sprinkle filets with Tony’s and drizzle with melted butter
Bake at 400 degrees for 30 minutes