Catfish in parchment

What you need
1 serving of catfish per person
Herbs to taste, such as fresh or dried cilantro, basil, thyme, parsley, dill and parsley
Salt and pepper
Olive oil

What you do
Heat oven to 350 degrees.
Wash catfish fillets and dry on paper towels.
Place one serving of catfish on one half of a large sheet of parchment paper or tin foil.
Sprinkle fresh cilantro, dill, parsley or other herbs of your choice.
Season with herbs, salt and pepper.
Add a drizzle or two of olive oil.
Fold and seal parchment paper loosely around fillets.
Place packets on a baking sheet.
Bake for 30 minutes or until catfish flakes.
Hint: Tin foil is easier to seal; Also, parchment paper with one side tin foil is now available.
* Great paired with small red potatoes and fresh asparagus.

Poor fisherman's lobster

What you need
Catfish or sheepshead fillets
Salt and pepper

What to do
Broil fillets 10 minutes on each side or until fish flake easily with a fork.
Dip in melted butter. Season to taste.

Dad's crockpot cottontail

What you need
3 cottontail rabbits, cut into pieces and washed
1-pound bag of baby carrots
1/2 cup water
1 cup chopped onion
3 tablespoons Bisquick
1/4 cup soy sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder

What you do
Place rabbit and carrots in crockpot.
Mix remaining ingredients in a bowl and pour over meat. Cover and cook for 6-8 hours on low heat.
If you prefer thicker gravy, add a little flour and stir. Then cook on high until gravy is thickened.
My dad always said the best way to serve is to spread the rabbit, gravy and carrots over sliced bread. It is the only way I eat it today.

Fish mulligan

What you need
2 pounds any lean firm fish
4 large potatoes
2 large onions
6 cups hot water
1/3 cup rice
2 green peppers, diced
1/3 cup diced bacon or salt pork
2 tbs. minced parsley
Dry bread
Corn or peas
Salt and pepper

What you do
Cut fish into chunks.
Slice potatoes and onions 1/2-inch thick.
Place in a kettle, add water and heat to boiling.
Add rice, green peppers and bacon or salt pork.
Simmer for about 30 minutes or until tender.
Add parsley and a few slices of dried bread.
Leftover vegetables, such as corn or peas, may be added.
Season with salt and pepper.

* You may use tomato juice or whole tomatoes in place of half the water. Chopped celery may also be added. You may also season with a dash of cayenne.

Bunny noodle soup

What you need
3 pounds cottontail rabbit, de-boned and cut into bite-sized pieces.
6 cups chicken broth
3 celery stalks, cut up
3 carrots, sliced
2 medium onions, sliced thin
Butter or oleo, salt, pepper and parsley
3/4 package of your favorite wide egg noodles

What you do
Salt and pepper rabbit pieces and then brown in butter or oleo in a large kettle.
Add remaining ingredients except noodles. Cover and simmer for about 45 minutes.
Add noodles and bring to a boil.
Reduce heat, add salt and pepper to taste, and then simmer for another 10-15 minutes until noodles are tender.