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6 med. fish
2 (10 3/4 oz.) cans condensed tomato
soup
1/2 lb. onions, thin sliced
1 sm. bottle tomato catsup
Few drops Worchestershire sauce
1/4 lb. salt pork, diced
1/2 stick butter
1 tsp. pepper
Dash cayenne
1 tbsp. salt
Combine soup and catsup and boil slowly. Fry pork and saute onion until tender. Add all other except fish, plus 1 cup water, if too thick. Boil 5 min. Drop in fish in small pieces and cook 5 more min. Serve over rice.
Catfish Stew
5 pounds catfish, dressed
1/2 pound bacon, diced
3 pounds red potatoes, diced
2 pounds white onions, diced
5 cups water
6 eggs, hard boiled, diced
1 4-ounce can pimento, drained and diced
1 6-ounce can evaporated milk
salt and pepper to taste
Fry fish using corn meal, milk and seasonings until flesh flakes when poked with a fork. Fry bacon until crisp; remove from skillet and set aside. Fry potatoes and onion in bacon drippings until tender. Place fish in 4 cups water in cast iron dutch oven. Add bacon, potatoes, onion, eggs and pimento. Simmer for 1 to 1 1/2 hours, adding water if needed. Add milk, stirring constantly, while seasoning with salt and pepper.
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