Otis's Select Catfish Stew

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Otis's Select Catfish Stew


One of the Southerner's most favorite passion is fishing. With all the beautiful lakes, rivers and ponds scattered around the south, fishing offers an enjoyable pastime events usually passed down through the generations. Nothing excites the young more than a cane pole, worms/crickets in a bucket, a corked fishing line, and a "nibble" of a fish while sitting with daddy, grand-daddy, or grandmother at the edge of a fish filled river or pond. Memories like this fill my mind and soul when I remember this activity with my father.

Another fond memory I have of him was the way the cooked all the fish we caught and cleaned. The cleaning was not delightful but essential. He had his own way to deep fry the fish. The most amazing thing I remember is that he never failed to cook the best tasting fish on earth..Every time without fail! He would separate the various species of fish in separate bowls and cooked each one differently. The only (and I must admit) fish he prepared two different ways was the catfish. His best recipe was the catfish stew. He prepared this stew for lawyers, doctors, and several senators of our state. From festive occasions to the family suppers, he always prepared the stew this same way.

6 catfish boiled in water and boned
6 white potatoes peeled and diced

4 large onions chopped
1/2 lb fatback fried and cut up into 1 inch pieces

1 stick margarine 1
1/2 quarts sweet milk

1 8 oz. can cream
salt/pepper

Cook catfish in boiling water. Add 3 to 4 tsps. of salt and sprinkle in pepper. Boil for 15 to 20 minutes or until white in color in water. De-bone catfish if fresh. If catfish fillets are used, boil for the same time. Cook potatoes and onions in the water you boiled and de-boned catfish in until potatoes and onions are done. Add fish, strips of fried fatback drippings and margarine. Simmer for 15 minutes. Cool and stir in milk and cream. Heat mixture until hot stirring so meat will not stick. Serve with oyster or saltine crackers. Some like ketchup added in their bowls of stew. Either way, it is great! Enjoy daddy's famous catfish stew.

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Great Collard Greens!!!

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There are few things better than Collard greens!!

Ingredients

2 large bunches fresh collard greens (about 5 pounds each)
1/2 pound fatback, sliced
1/2 pound hog jowl
1 tablespoon oil
4 cups water
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper

Preparation

Remove and discard stems and discolored spots from greens. Wash greens thoroughly; drain and cut into 1/2-inch strips. Set aside.

Cook fatback and hog jowl in hot oil in a 6-quart Dutch oven over medium heat, stirring often, 8 to 10 minutes or until fatback is crisp. Remove fatback and jowl, and set aside. Drain, reserving 1/4 cup drippings.

Bring 4 cups water, next 3 ingredients, and 1/4 cup reserved drippings to a boil in Dutch oven over medium-high heat. Add one-third of greens, stirring often, 2 to 3 minutes or until wilted. Repeat procedure twice with remaining greens. Reduce heat to low; cover and cook, stirring occasionally, 45 minutes or until collards are tender. Add additional sugar and salt to taste, if desired.

Yield

Makes 8 to 10 servings

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Meat Recipe with Baked Potato

Meat prepared recipes can be made in casserole dishes, deep fryers, and skillets. It is real easy to add appetizers, soups, and salads to these recipes. Add bread, rolls, pastry and desserts and you will fill anyone's hearty appetite. Her is one of my family's favorite secret recipe for a hamburger casserole. This is a main dish for any family, easy to prepare and just good food!

HARVEST HAMBURGER CASSEROLE

1 lb. ground chuck, browned, drained
1 cup minced onion
1 can (28oz) diced tomatoes with liquid
1 tablespoon Worchestershire sauce
1 teaspoon salt
2 cups sliced potatoes
1/3 cup all-purpose flour
1 pack (10oz.) frozen corn thawed
1 pack (10 oz.) frozen lima beans thawed
1 green pepper cut into strips
1 1/2 cups shredded sharp cheese

In a mixing bowl, combine beef, onion, tomatoes with liquid, worchestershire, and salt. Pat into a greased 3 quart casserole dish. Layer with potatoes, flour, corn, lima beans and green pepper. Bake, covered at 375 degrees for 45 minutes. Remove and sprinkle with cheese. Return to oven and bake, uncovered for 30 minutes. Serve when cooled. Serve for a great dinner or supper main meal.

Add to that main dish a great cooked potato. This is a great side dish to accompany any meal.

TWICE BAKED POTATO

6 large potatoes
1/2 pound bacon, cooked crisp, crumbled, and reserve the drippings
1 medium onion finely chopped
1/2 cup milk
1 egg
2 tablespoon salt, divided
1/8 tsp. pepper
2 cups shredded cheddar cheese

Pierce potatoes, run skins with butter, sprinkle with 1/2 tsp salt. Wrap individually in aluminum foil. Bake at 375 degrees for 1 hour or until for tinder. Saute onions in drippings. Set aside. When potatoes are done, unwrap and cut the top 1/3 off. Scoop out the pulp carefully, leaving only the shell. Combine the following with the scooped out pulp, butter, remaining salt, egg, cheese, bacon, onion, and pepper. Stir until creamy. Spoon mixture back into shells. Bake at 375 degrees for 20 minutes. Serve hot. They're delicious! You can also add cooked broccoli or mushrooms for even greater taste!

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Baked Spaghetti

This is one of the truly great secret recipes of my family. This is the BEST spaghetti...EVER! Try it now and it will quickly become your favorite. Your children as well as the grown folks will rave at this spaghetti.

2 cans diced tomatoes (14 oz.)
1 can tomato sauce (14 oz.)
1 can tomato paste (14oz.)
1 1/2 tsp. Johnny's seasoning
2 tsp. salt
2 cloves minced garlic
1 small onion chopped
1 small pkg mushrooms diced
1 T. olive oil
1 1/2 to 2 lbs ground chuck brown, drained
8 oz. raw angel hair pasta cooked, drained
8 oz. cream cheese at room temp
4 oz. sliced green olives

Combine diced tomatoes, tomato sauce, tomato paste, Johnny's seasoning, salt, cloves in bowl. Saute onion and mushroom in oil. Add to bowl ingredients. In a large casserole dish layer 1/2 of combined sauce, all the pasta. Now spread cream cheese, green olives, parmesan cheese, 1 cup mozzarella, and 1/3 topping of pepperoni. Top with remaining sauce. Add another layer of pepperoni and 2 cups of mozzarella, then more pepperoni. Bake at 350 degrees for 30 to 35 minutes. Broil for 5 minutes insuring casserole doesn't burn. Serve when warm. Be sure to back off table when served!!( smile).

My Mother created this dish. Please enjoy.