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Steglich's Smoked Catfish From Steglich Family Favorites Cookbook

Several years ago we traveled to Oregon to visit some friends, while there we ate some fresh smoked salmon. This was the first time I had tasted smoked fish of any kind that did not taste like the plastic it was wrapped in. It was so delicious that after returning home I decided to try to develop a recipe using a local fish. So...here it is. Give it a try!

3 lbs. catfish fillets or steaks, w/skin on * 1 cup water 1/3 cup brown sugar 3 Tbs. course ground black pepper 1/8 tsp. dried dill weed 1 Tbs. concentrated liquid crab & shrimp boil 2 Tbs. lemon juice 1 Tbs. Worcestershire sauce 1 tsp. Tabasco pepper sauce Hickory, Misquite, or Pecan wood chunks Place catfish in a large shallow dish. Combine remaining ingredients except the wood chunks; pour over fish. Cover with plastic wrap and place in refrigerator for 1 to 2 hours. Remove from refrigerator and turn the fish coating well, cover and return to the refrigerator for 1 to 2 more hours. Place the wood chunks in a coffee can with water and soak for 2 to 3 hours. Prepare charcole fire in smoker and let burn until the coals have a nice white color. Remove the wood chunks from the water and drain; cover the coals with the wood chunks. Place the water pan into the smoker and fill with hot water. ** Place the racks into the smoker and arrange the catfish on the racks allowing for good air movement between and around the fish. Cover and allow to smoke for 3 hours or until done. Do not let water pan go dry. * If using fillets without skin place the fish on foil during first part of smoking time. ** You may also try this recipe with a can of beer added to the water pan or by pouring the remaining marinate into the water pan with the water during smoking. Either of these will add to the flavor of the finished product.

Tequila - Lime Pasta From Steglich Family Favorites Cookbook

This is a wonderful dish that serves 2-3 people and can be made with your favorite meats. Another change up is omit the pasta and add spinach or just add spinach.

1 boneless & skinless chicken breast, cut into 1/2" pieces 3 lean thick sliced pepper bacon, diced 2 slices of fully cooked honey cured ham, diced, (about 1 cup) 1/2 Cup chopped fresh cilantro 1/2 Small onion sliced 1 tsp. black pepper 1 Tbs. garlic salt, good quality 1/2 lime juiced 2 Cups sliced fresh mushrooms 1/4 Cup tequila 4 Oz. wide egg noodles, cooked and drained 1/2 tsp. Wylers shaker seasoning, beef & French onion 2 tsp. mixed in 1/3 cup cold water In non-stick skillet arrange bacon and let cook until almost done but not crisp. Add ham and chicken. Sprinkle the garlic salt and black pepper over meats and cook stirring until chicken begins to cook. Add the onions and cook until the chicken is almost done. Add the cilantro, mushrooms and lime juice stir and wilt. Chicken should be done then add the tequila stir as the alcohol evaporates. Pour just enough corn starch mixture to thicken juices, stir and remove from heat. Toss with pasta, sprinkle with Wylers shaker seasoning and toss again to incorporate. You are ready to serve. This is great with a green salad and French bread.

Tina's Potato Soup From Steglich Family Favorites Cookbook

There is nothing I love more during the cold winter months than a hearty bowl of soup. This soup is great as is or add your favorite cooked meat, vegetables, or cheese to change it up.

3 Cups diced raw potatoes 1/2 Cup thinly sliced celery 1/2 Cup chopped onion 2 Crushed chicken bullion cubes 1/2 tsp. salt 1-1/2 Cups of water 2 Cups milk 1 Cup sour cream 2 Tbsp. flour 1 Tbsp. chopped chives 1/2 tsp. crushed red pepper 1/2 Cup chopped fresh parsley In non-stick pot combine potatoes, clery, onions,water, bullion, & salt. Cover & cook over low heat until vegtables are just tender, not mushy. (about 20 min.) Add 1 cup milk, stir & heat throughly. In medium bowl mix sour cream, flour, chives, reserved milk, & other ingredients. Gradually add this to soup stirring constantly over low heat until thickened.

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