Barleyburger Stew

Serves 4 to 6.

Note: This recommended a substitute of soy-extended ground beef, which reflected its era. From 1974.

Ingredients:

• 1 -1/2 lb. ground beef

• 3 onions, chopped

• 3 tbsp. fat

•1/2 c. chopped celery

• 1 quart (4 c.) tomato juice

• 1 c. hot water

• 1 tbsp. chili powder

• 1 tsp. salt

• 1/2 tsp. pepper

• 1/2 c. barley

Directions:

IN LARGE KETTLE, BROWN BEEF AND ONIONS IN HOT FAT, STIRRING FREQUENTLY. ADD CELERY, TOMATO JUICE, WATER AND SEASONINGS. Add barley and cook slowly 1 hour.

Star Tribune

Fried Catfish

Recipe Ingredients:

6-8 catfish fillets
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoons seasoned salt
3/4 teaspoon onion powder
1/2 teaspoon paprika
2 cups cracker meal or crushed saltine crackers
1 cup vegetable oil

Cookware and Utensils:

1 cast iron skillet or large heavy skillet
1 cutting board
1 rolling pin

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse fillets under running cold and then thoroughly pat dry with paper towels.

Make your seasoning mixture by combining garlic powder, black pepper, seasoned salt, onion powder and paprika in a small bowl.

Sprinkle seasoning mixture over both sides of the fillets. Next apply cracker meal by gently pressing the meal on both sides of your fillets.

Place fillets on a plate and refrigerate for about 1 hour to allow meal to coat properly.

Heat vegetable oil in a cast iron skillet or large heavy skillet. Fry the fillets on both sides until they are golden brown, turning only once.

Allow fillets to drain on paper towels and serve immediately.

Enjoy Your Catfish.

This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/

Catfish Stew (Eddie)

Recipe Ingredients:

1 lb catfish fillets, cut into 2 inch lengths
2 medium potatoes, peeled and diced
1 can (14 ounces) diced tomatoes
16 ounces clam juice
1 cup chopped onion
1 cup water
2 cloves garlic, minced
2 cups hot cooked rice (white or brown)

Catfish Seasoning Mixture Ingredients:


1/4 cup paprika
2 tablespoon dried oregano, crushed
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon dry mustard

Recipe Instructions:

In a large pot combine the following ingredients potatoes, diced tomatoes, clam juice, chopped onions, water, and garlic. Bring pot to boiling. Reduce heat and cook covered over medium-low heat for about 10 minutes.

Coat catfish fillets evenly with seasoning mixture and add to pot. Continue to boil stew covered for 5 to 10 minutes, until fish flakes easily with a fork.

Serve cat fish stew over a bed of hot steamed rice.

Makes 4 servings.

This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com

Pork Chitterlings

Ingredients:

20 pounds pork chitterlings
*
1 pint vinegar
*

2 large onions
chopped
*
6 each hot chili peppers
*

¼ cup salt
*
1 x pancake mix


Directions:

In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water.

Simmer 3½ to 4 hours, changing water 2 times, until fork tender.

Cool. Remove all fat and foreign matter.

Reheat in fresh water and serve piping hot.

Pass hot pepper sauce.

To fry: dip 2-inch pieces of chitterlings in corn meal, salt and pepper.

Fry in deep fat, not too crisp.

For battered chitterlings: make a thin pancake batter.

Dip chitterlings in batter and fry until golden brown.

Serve with baked potatoes, slaw and corn bread.

RecipeLand

Salmon Croquettes (Madea)

Ingredients:

1 cup cooked salmon*
1 Tbs butter
1 Tbs flour
1/4 cup milk or water
1 tsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1/4 cup chopped onion
2 Tbs corn meal
*12 oz can pink salmon may be substituted

Preparation:

1. Make a roux with the butter,  flour and milk.

2. Pour the other ingredients into a large bowl and mix them, adding the roux last.

3. Mold the dough-like mix into 2 inch balls or patties (whatever purpose). May coat in breadcrumbs, if desired.

4. Fry in deep hot oil at 385 degrees F. until brown.

www.epicurious.com

Addendum:

* Salmon drained, skin and bones discarded.

2 tsp. Old Bay seasoning, optional