JIFFY CRAWFISH CORNBREAD RECIPES

Steps:

• Brown bacon or fatback in a Dutch oven or soup pot over medium-high heat until crisp. Add onions and celery then sauté until onions are tender (3-5 minutes).
• Add tomatoes, ketchup, worcestershire, seasonings and potatoes then stir well. Add water to the pot until potatoes are just submerged. 
• Bring pot to a boil then reduce heat to medium-low, cover and cook for 20-30 minutes or until potatoes are tender.
• Directions for using catfish fillets: Add catfish, cover then continue cooking for 10 minutes. Proceed to Step 5.
• Directions for using whole, dressed catfish: Add whole, dressed catfish, cover then continue cooking for 15 minutes or until catfish is cooked through. Remove catfish from the pot then remove the cooked fish from the bones and skin. Discard bones and skin. Add cooked catfish back to the stew then gently stir. Proceed to next step.
• Taste for seasoning then add salt and pepper if desired. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving.

Steps:

• For the fruit, melt the butter and sugar together; add chopped apples and simmer covered, over medium heat for about 15 to 20 minutes.
• Remove from heat, sprinkle brown sugar, nutmeg and cinnamon over the apples, stir, taste and adjust sweetness. Set aside to cool.
• For the dough, cut the shortening into 2 cups of the flour. Stir in the sugar, egg yolk and ice water until dough is sticky.
• Turn out onto a floured surface and sprinkle more flour on top, working it in until dough is smooth.
• Roll out to about 1/8 to 1/4 inch thick and cut into 4-to-6-inch circles. You may also pinch off golf ball-sized pieces and flatten individually by hand.
• Place about a half tablespoon of the cooled filling in the center of each round. Barely wet the edges of the round with water, fold over, lightly press down on the edges and the filling; seal the edges with the tines of a fork.
• Place all of the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate about 10 minutes.
• Fry in a skillet, with about 1/2 inch of hot oil, until browned on both sides. Remove from the skillet, drain on a rack over paper towels, sprinkling with granulated sugar or dust with powdered sugar while still warm, if desired.
• Best served warm, but delicious cold too!