Combine buttermilk, mayonnaise, capers, and horseradish in a small bowl; reserve. Place flour (and salt and pepper to taste, if desired) in a shallow bowl. Combine in another shallow bowl, chopped nuts and bread crumbs. Place eggs in a third shallow bowl. Dip each fish fillet in the flour mixture, then in the beaten egg mixture, and finally into the nut/bread crumb mixture, turning to coat. Reserve nut-coated fillets on a plate. Heat a large saute pan on medium-high. Add vegetable oil and cook fillets on one side for 3 to 5 minutes (depending on the thickness of the fillets). Spray the uncooked top side of the fillets lightly with vegetable oil spray. Turn the fillets and cook an additional 3 to 5 minutes, until fish is cooked through. Spoon about 1/4 cup of the reserved sauce onto each of four serving plates, place a fillet on each plate, and garnish with sliced green onions, if desired.

Ambrosia Shortcake

Celebrate spring with this aromatic and tasty dessert---a classic ambrosia fruit salad with a shortcake spin.

In a small bowl, whisk together the honey, lime zest, lime juice, and mace; reserve. In a large bowl, toss together the mango, oranges, bananas, plums, pineapple, and coconut, until fruit is evenly distributed. To serve, evenly spoon the fruit mixture on each shortcake, drizzle the reserved honey-lime dressing over each, and garnish with sliced almonds (and fresh mint, if desired).

Mace is the outer covering of the nutmeg seed, and is ground like nutmeg to season savory or sweet dishes. It has a yellow-red color and its flavor is like nutmeg, but slightly stronger. You can substitute nutmeg for mace in this recipe.

Pre-packaged shortcakes (sponge cake dessert cups) are usually easy to find in the produce section of the grocery (usually near the strawberries). Slices of angel food cake, pound cake, or homemade shortcake can substitute, if desired.

Gourmet Stuffed Eggs

Serves 6

Break away from the typical deviled egg with these zesty stuffed eggs!

6 large eggs, plus your choice of “stuffing” (see below)

Place eggs in a large saucepan. Fill pan with cold water to cover eggs by 1 inch. Bring to a simmer over medium-high heat, reduce heat to medium, and simmer, uncovered, for 13 to 14 minutes. Remove eggs with a slotted spoon and place in a colander. Rinse eggs with cold water to stop the cooking. Cool eggs for 5 minutes, then crack and peel eggs under cold running water (this helps to peel the eggs easily). Cut eggs in half lengthwise. Remove yolks and place in a small bowl (reserve for “Texas-Kicker” stuffing, or for other recipes, such as potato or chicken salads). Place hard-cooked egg white halves on a pretty serving platter and stuff with your choice of the following stuffings:

“Texas-Kicker” stuffing:

3 tablespoons sour cream

1 teaspoon prepared mustard

12 jalapeño-stuffed olives

1/2 teaspoon smoked paprika

Mash egg yolks with a fork. Stir in sour cream and mustard until smooth. Spoon (or pipe with a pastry bag) approximately 1 tablespoon of the yolk mixture into each hard-cooked egg half. Place a jalapeño-stuffed olive on top of yolk mixture and sprinkle with smoked paprika.

“Guac & Roll!” stuffing:

1 large avocado

1 tablespoon lime juice

1 Italian plum tomato, finely diced

2 tablespoons black olives, finely diced

1/2 teaspoon chili powder

Peel and remove pit from avocado. Place avocado in a small bowl with lime juice and mash with a fork or potato masher. Spoon about 2 teaspoons of the avocado mixture into each hard-cooked egg half. Top with diced tomatoes and olives and lightly sprinkle a pinch of chili powder over each.

“Fancy Salmon” stuffing:

1/2 cup canned skinless/boneless cooked salmon

2 tablespoons sour cream

2 teaspoons chopped fresh dill

2 tablespoons capers

Place salmon, sour cream, and dill in a food processor. Process for 15 to 20 seconds, or until salmon is finely chopped. Spoon about 1 tablespoon of the salmon mixture into each hard-cooked egg half. Top each with a few capers (and fresh dill sprigs, if desired).

Notes: For more information about eggs (including tips, food safety, and peeling eggs), visit the American egg board at www.aeb.org

(Air Date: April 19, 2003)

Banana Cream Smoothie

Combine all ingredients except whipped topping and crushed vanilla wafers in a blender and process for 20 to 30 seconds, until mixture is smooth. Pour mixture into two tall glasses and top each with 2 tablespoons whipped topping and 1 tablespoon crushed vanilla wafer cookies.

Frosty's Minty Nog

by Daryl Barth, Dallas, TX

Pour the milk into the chilled glass. Then put in the two tablespoons of white chocolate instant pudding mix made by Jello. Stir vigorously with a spoon until smooth. Then add 10 drops of peppermint extract and stir in with the chocolate peppermint flavored candy cane. Let drink sit for 5 minutes to thicken slightly. Have fun drinking this with oreos!

For more information about the Mix it with Milk contest and other American Dairy Information, visit these sites:

Seared Fish Fillets with Nut Crust

Ambrosia Shortcake

Gourmet Stuffed Eggs

1 Italian plum tomato, finely diced

Banana Cream Smoothie

Frosty's Minty Nog

by Daryl Barth, Dallas, TX