Servings
4 persons

Ingredients
2 Pounds of Catfish Fillet cut into 2 inch chunks
1 Bay leaf
4 Cloves of garlic minced
½ Teaspoon sugar
1 Large onion chopped fine
1 1/2 Quarts of water
1 Stick of celery, chopped fine
3 Tablespoons chopped parsley
1 Cup whole tomatoes chopped
4 Tablespoons chopped green onions
¼ Cup tomato sauce
½ Lemon sliced thin
Salt and Red Pepper to taste

Steps
Season catfish with salt, red pepper, black pepper and garlic.
Let sit in refrigerator until ready to use.
The next thing you want to do is make a roux by heating the oil in a heavy bottomed pot.
Add the flour and stir constantly over medium heat until the color of a penny.
Remove from heat and add onions and celery, stir mixture well and return the pot to the fire.
Cook for about 8 to 10 minutes on medium heat.
Add tomatoes, sauce, bay leaf sugar, and water and stir until well mixed and roux dissolved.
When the sauce comes to a boil reduce heat and simmer for 45 minutes to 1 hour.
Add your Catfish and lemons and bring back to a simmer for 15 minutes.
You do not want to overcook the fish.
It should flake, but not fall apart.
Take the pot off of the fire.
Add parsley and green onions let stand for about 5 minutes and serve in soup bowl with a large scoop of white rice.

Ingredients
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Steps
Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
Add more spices if desired.
Let stand at least 30 minutes before using (should thicken).

Servings
8 – 10 persons

Ingredients
2 Heads Broccoli Hellman’s Mayo (to taste)
Hidden Valley Ranch Dressing (to taste)
1 Jar Real Bacon Bits
¾ Package Cracker Barrel Sharp Cheddar Cheese
½ Small Vidalia Onion
Salt & Pepper

Steps
Pull broccoli from stems and steam.
Broccoli should still be crispy.
Refrigerate when done.
Shred the cheddar cheese and set aside.
After broccoli cools, add mayo, ranch, bacon bits, onion, cheese, salt and pepper.
Mix together and refrigerate until ready to serve.

Ingredients
1/4 lb Boneless Pork shoulder
1/4 c Chicken stock
1 lb Bok choy stalks
1/2 tsp Sugar
1/2 tsp Minced Garlic
1 ts Dry sherry
1/2 tsp Minced fresh ginger
Cornstarch paste
3 tbsp Peanut oil
1 tsp MSG (optional)
1/4 tsp Salt

Steps
Slice Pork against the Grain into thin strips about 2″ by 1/2″.
Separate outer fleshy stalks from center flower stalk of bok choy.
Use center stalk in another stir-fry dish or in Soup.
Wash outer stalks, and diagonally slice into 3″ pieces.
The meatier ends of the stalks should be sliced a little thinner.
Swirl oil around in very Hot wok.
When oil begins to smoke, add Pork and stir-fry until Meat is seared (about 1 minute).
Add bok choy, Garlic and ginger.
Stir-fry until green leaves are bright and shriveled, stirring and tossing constantly so stalks won’t burn.
Add salt, stock, Sugar and dry sherry.
When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp.
Push ingredients up side of wok; dribble cornstarch paste into liquid and stir to make a light Sauce.
Recombine and add MSG if desired.

Servings
6 persons

Ingredients
1 cup Corn Meal, white if poss.
1 cup Unbleached Flour
1 tbsp Baking Powder
1 1/2 tsp Salt
10 oz Cheddar, Sharp, Shredded
1 cup Milk
1/4 c Butter, Melted
1 Egg; Lg, Beaten

Steps
Combine the dry ingredients and then stir in the cheddar cheese.
Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened.
Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes.
Serve hot.