Saucepot Tips – More Interesting Meat

Submitted by Ali

If you are looking for a way to spice up basic meat dishes like grilled steak, baked chicken, or sautéed shrimp, marinate them in an oil-based salad dressing. Any variety of Italian or Vinagrette will do. The oil helps to keep the meat moist & the flavorings will add that little zip you are looking for to fancy it up. It’s like the instant marinade in a bottle. With so many varieties these days you can try different ones to find your own favorite recipe.

Pasta Salad

Submitted by Carli


1 pkg multicolored spiral pasta 1 small head broccoli, cut into florets
¼ cauliflower, cut into florets 1 c. cherry tomatoes, quartered
1 small can sliced black olives 1 c. Parmesan cheese
1 c. chopped bell pepper (any variety) 1 bottle Italian dressing


  1. Cook pasta as directed on package, then rinse & cool under cold water. 
  2. Combine all ingredients in a large bowl & mix thoroughly. 
  3. Cover & refrigerate; serve chilled. 
  4. Receipe works well doubled or tripled for a crowd.

Cajun Blackened Catfish

Submitted by randilicious


2 tsp cayenne pepper 2 tsp lemon pepper
2 tsp garlic powder (or fresh) 1 lb catfish fillets
½ c. Italian salad dressing 2 tbsp butter, melted


  1. Preheat oven to 350°F. Lightly grease a medium baking dish.
  2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
  3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
  4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
  5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
  6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.