Cereal Cube Castle Recipes

Steps:

• Combine butter, marshmallows, and salt in a large saucepan. Cook over medium-low heat, stirring frequently, until smooth. Turn off heat, and add cereal. Stir into the marshmallow mixture until thoroughly combined, scraping all the mixture from bottom of pan.
• Coat an 8-by-3-inch square professional baking pan with cooking spray. Cut out an 8-by-20-inch sheet of waxed paper. Set it in pan, with excess extending from two sides. Coat with nonstick spray. Spoon in mixture; coat palms of hands with cooking spray, and press firmly into pan, making sure that there are as few air pockets as possible. Be sure to press into corners of pan. Let cool.
• Remove mixture from pan by lifting the overhanging waxed paper. Using a serrated knife, cut into 2-inch cubes. Stack cubes, as desired, to form a castle.

Steps:

• For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.)
• For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt.
• Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly.
• Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.