In a shallow dish, combine potato flakes, seasoned salt, and pepper.

Dip catfish fillets in beaten egg, then coat well with seasoned potato mixture.

Place in a large nonstick skillet coated generously with cooking spray, and cook over medium heat until fillets are golden, about 10 minutes.

Spray remaining uncooked side of fillets with cooking spray, turn over, and continue cooking until golden and fish flakes easily with a fork (about 10 more minutes).

Turn only once during cooking.

Melt the margarine in a skillet over medium-high heat.

Add the vegetables and saute for 2 minutes.

Add the broth and saute for 4 minutes.

Season with pepper and salt and serve.

Preheat the oven to 375 degrees.

In a small bowl, combine the flour, bran, and baking soda.

In a large bowl, cream the butter and sugar.

Beat in the eggs.

Gradually add the flour mixture to the large bowl, mixing well.

Stir in the nuts and chocolate.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes.

If the cucumbers are waxed, peel them before slicing.

If they are not waxed and are chemical-free, leave the skin on.

With a fork, score the sides of each cucumber, creating a ruffled edge.

Slice thinly.

Layer the sliced cucumbers and onion in a large bowl.

Combine the remaining ingredients and blend thoroughly.

Pour the dressing over the cucumbers.

Cover and chill at least 2 hours.

In a medium bowl, combine all ingredients except the chicken.

Add the chicken and let marinate overnight in the refrigerator.

Thread the chicken onto metal or wooden skewers.

Grill over medium heat until chicken is cooked throughout, about 15 minutes.

Transfer to a platter and serve.

Strain the yogurt overnight in cheesecloth over a bowl set in the refrigerator.

Combine all the ingredients in a large bowl; beat well with electric beaters until slightly stiff.

Place in a covered container and refrigerate until ready to use (this frosting can be refrigerated for up to 1 week).