How About a Recipe?

Catfish Stew 


#13 cast iron stew pot with lid
3 pounds onions, peeled and sliced
5 pounds potatoes, peeled and sliced
1 pound bacon
10 pounds catfish, cut into chunks


Fry the bacon, remove from pot and drain the drippings. Slice the potatoes, onions, and catfish. Put the head of the catfish in the bottom of the pot to keep the stew from scorching. Put a layer of potatoes, layer of catfish, and layer of onions. Salt and peeper between each layer. Do this until the pot is completely full. Pour one tall glass of water over the stew. Crumble bacon on the top. Put the lid on the pot and ... no matter what... do not stir the stew!

Start the stew on low and gradually increase the heat for about and hour to an hour and a half.

Serve to a lot of hungry people!