Recipes
Braised Venison in Red Wine Sauce
Wild Turkey Enchiladas
Elk Stromboli
Oven Fried Quail
Basque Bread
Red Rice
Mazelle’s Stuff
Honey-Glazed Fish Filets
Trash Can Turkey
Duck Jambalaya
Freezer Slaw
Campfire Roasted Potatoes
Pecan Crusted Tilapia
Tin Can Ice Cream
Grilled Wild Turkey Appetizers
Mazzie's Fried Apple Pies
Crockpot Beans with Chukar
Chocolate Turtle Cupcakes
Balsamic Tomatoes and Basil
Hearty Venison Lasagna
Venison Chili Cheese Dip
Grilled Turkey Kabobs
ABSOULT-ly Wild Turkey
Buffalo River Wings
Venison Meatballs
Yin & Yang Mashed Potatoes
Garlic Green Beans
Grilled Dove Kabobs
Scented Geranium Angel Food Cake
Honey French Salad Dressing
Smoked Catfish Chef Salad
Featured Recipe for the Arkansas Outdoors May 2007
1/4 cup vegetable oil
3 lb. boneless venison roast
1 tsp. salt
1 tsp. black pepper
1/4 lb. sliced pancetta or diced smoked bacon
1 onion, chopped
1 large carrot, diced
2 stalks celery, diced
6 cloves garlic, sliced
1 Tbsp. thyme
1 Tbsp. rosemary
2 Tbsp. tomato paste
2 cups red wine
2 cups water
Brown meat in vegetable oil and set aside. Add pancetta and cook until brown. Add onion, carrot and celery. Cook until soft. Add garlic, spices and tomato paste. Add wine and cook until mixture is reduced to one half. Add water and mix well. Add meat, cover pot and simmer about 3 hours. When done, remove meat from pot. Boil sauce until reduced by one half. Slice meat and return to sauce before serving.
Featured Recipe for Arkansas Outdoors #1504 and Arkansas Outdoors Classics April 2007
3 cups cubed wild turkey breast
1-1/2 cups sour cream
1-1/2 cups Mexican blend shredded cheese
1/2 cup onion, chopped
10 8" flour tortillas
4 cups salsa
1 small can, sliced olives
Sauté turkey breast until lightly brown. Place in large bowl and cool slightly. Add sour cream, onions, and most of cheese. Reserve remaining cheese for topping. Mix well. Pour 1/2 of salsa into casserole dish.
Spread to cover bottom of dish. Fill each tortilla with turkey mixture and roll into enchilada. Place side by side in casserole dish. Cover with remaining salsa. Top with remaining cheese and black olives. Bake at 350° about 20 minutes or until cheese is melted and bubbling.
1 loaf French or Italian bread
1 pound ground elk
1 tsp. garlic granules
1 tsp. salt
1/2 tsp. pepper
1 tsp. Italian seasoning
1 small jar spaghetti sauce
1/3 cup grated parmesan cheese
2 cups grated mozzarella cheese
Preheat oven to 350°. Slice off the top 1/2-inch of the bread.
Hollow out the loaf, leaving about a 1/2 inch shell. Set aside. Spray skillet with non-stick spray. Brown elk adding garlic, salt, pepper and Italian seasoning while browning. When browned, remove from heat and stir in spaghetti sauce and parmesan cheese. Layer half of the mozzarella cheese in bread. Add meat mixture. Top with remaining cheese. Replace top of bread, wrap in foil, and bake about 20 minutes. Slice and serve.
Featured Recipe AO #1502 Recipe February 6, 2007
Oven Fried Quail
8 quail
1/3 cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. garlic powder
1 tsp. Herbes Province
1/2 tsp. salt
1/2 tsp. pepper
1 cup multigrain cracker crumbs
1/2 cup grated parmesan cheese
Mix mayo, mustard, garlic herbs, salt and pepper together in a small bowl. Make cracker crumbs in food processor. Add parmesan cheese to crumbs and set aside.
Wash quail and dry with paper towels. Using pastry brush, coat each quail with mayo mixture and roll in cracker crumb mixture. Place in baking dish that has been coated with vegetable spray. Bake in a pre-heated 400° oven about 20 to 25 minutes until golden brown and quail is done.
Featured Recipe Arkansas Outdoors Classic #310 February 6, 2007
3 cups very hot water
1/2 cup butter
1/2 cup sugar
2-1/2 tsp. salt
2 packages yeast
9-1/2 cups War Eagle unbleached bread flour Vegetable oil for oiling pan
Use 10-inch heavy cast iron kitchen or Dutch oven. Oil very well the inside of pot and inside of lid with vegetable oil. Cut circle of parchment paper or foil to fit inside bottom of pot. Oil paper as well.
In a bowl, combine hot water, butter, sugar and salt. Stir until butter melts: let cool to luke warm (110-115°). Stir in yeast, cover and set in a warm place until bubbly, about 15 minutes.
Add 5 cups flour and beat with a heavy-duty mixer or wooden spoon to form a thick batter. With a spoon, stir in enough of the remaining flour (about 3-1/2 cups) to form a stiff dough. Turn the dough out onto a floured board and knead until smooth, about 10 minutes, adding flour as needed to prevent sticking. Form into a ball and place in a greased bowl, cover and let rise in a warm place until doubled in size, about 1-1/2 hours.
Punch down the dough and knead on a floured board to form a smooth ball.
Place in greased oven and place greased lid on oven. Let rise in warm place until the dough pushes up the lid by about 1/2 inch (about 1 hour).
Prehead oven to 375°. Bake, covered with the lid, for 12 minutes. Remove lid and bake another 30 to 35 minutes until loaf is golden brown and sounds hollow when tapped. Remove from the oven and turn loaf out onto rack to cool. You will need a helper.
Let cool before slicing.
Arkansas
Outdoors #1410
Served with prepared the Oven Fried Quail above.
1 lb. bacon, cut in one-inch chunks
1 medium onion, chopped
2 cloves garlic, minced
2 6 oz. cans tomato paste
1 32 oz. box chicken broth
1 Tbsp. sugar
1 tsp. salt
1 tsp. pepper
2 cups long grain rice
Cook bacon and place on paper towel to drain. Pour off excess bacon grease leaving about 2 tablespoons in skillet. Add onions and cook until soft. Add tomato paste and garlic and stir well. Add chicken broth, sugar, salt, and pepper. Simmer about 10 minutes. Pour rice in a rice cooker. Add bacon and mixture from skillet and mix well. Cook in rice cooker until done. Stir and serve.
Oven method: Follow directions above through simmering tomato mixture.
Add rice and cooked bacon to skillet. Mix well. Pour into an oven proof Dutch oven that has been sprayed with vegetable spray. Bake at 350° until rice is done (about 1 hour).
Arkansas
Outdoors Featured Recipe October 3 and 17, 2006
2 lbs. ground venison
1 large onion, chopped
2 cans ranch style beans
2 cans Spanish rice
1 can Rotel tomatoes
2 small cans tomato sauce
Fritos
8 oz. package grated Cheddar cheese
Preheat oven to 350°. Brown venison and onions. Add beans, rice Rotel and tomato sauce. Put in 9x13 baking dish. When ready to bake, crumble 1 medium package Fritos over top and sprinkle with grated cheese.
Bake until cheese is melted and bubbly.
Arkansas
Outdoors Classics #306 Recipe October 9, 2006
4 fish filets
Cajun or Creole seasoning
3 egg whites
Bread crumbs
8 Tbsp. butter plus 4 Tbsp. butter
4 Tbsp. honey
Beat egg whites in a bowl until frothy. Season fish filets to taste, with cajun seasoning.
Dip filet in egg white and roll in breadcrumbs. Melt two tablespoons of butter per filet in skillet. Add two fish filets to skillet and cook until brown and done. Repeat with remaining fish. Remove to serving plate.
To hot skillet add about one tablespoon butter and one tablespoon honey per filet. Heat until bubbling. Pour over fish and serve.
Arkansas
Outdoors #1412 Featured Recipe
Trash Can Turkey
10 lb. bag of charcoal
10 gallon metal garbage can
Heavy duty aluminum foil
36-inch metal stake
Small foil pans
Hot pads
Small shovel
Food ingredients:
10-12 lb. turkey, thawed
Olive oil
Poultry rub
Marinade
Injection kit
Wine or beer
Remove neck and giblets from turkey. Set aside. Wash turkey and dry with paper towels. Inject with marinade (about one ounce per pound of turkey). Coat with olive oil and massage the turkey while liberally applying the dry rub. Set aside while starting charcoal and making ready the cooking area.
Drive stake into level ground making sure there should be a 4 inch clearance from top of stake to top of garbage can. Place foil on ground around stake and cover stake with foil. Place small foil pans around state and fill with beer or wine. Impale turkey on stake. Cover turkey with garbage can making sure to leave a 4 inch gap between top of turkey and garbage can.
Place one layer of coals on top of can and carefully distribute the rest of the coals along the bottom circumference of the can, getting them as tight against the can as possible. Set time for 90 minutes and don’t peek. After 90 minutes, remove coals and carefully remove garbage can and set aside.
Remove turkey to serving platter to rest before carving. Slice and serve this delicious, moist golden brown turkey to guests who will be standing with mouths wide open in disbelief.
Arkansas
Outdoors Classic #308 Featured Recipe
2 ducks, disjointed
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. ground ginger
1 Tbsp. vegetable oil
1 lb. fresh sliced mushrooms
2 cups Vin Rose'
1 Tbsp. bacon drippings
1/8 tsp. rosemary
1/8 tsp. savory
3 Tbsp. butter
1 medium onion, sliced
1-1/2 cups converted rice (raw)
1 cup cooked ham, diced
Preheat oven to 350°. Pour flour, salt, pepper, rosemary, ginger and savory into paper bag; grease every piece of duck lightly with bacon drippings. Drop duck sections into bag and shake vigorously for thorough dusting. Melt butter and oil in deep skillet and saute' duck until well browned. Then set the birds aside. In fat previously used, saute' onions and mushrooms.
Meanwhile, butter a suitable casserole; place rice in its bottom. Put the duck pieces atop of the rice; add the ham, then the onions and mushrooms after draining off the skillet fat. Lastly, pour in 2 cups of Vin Rose', or more, to cover. Place lid on casserole and place in oven 2-1/4 to 2-1/2 hours. Do not lift lid during this period.
July 2006
1 head cabbage
1 green pepper
1 small onion
2 cups sugar
2 tsp. salt
1 tsp. celery seed
1 cup vinegar
Use food processor and grate cabbage, pepper, and onion. Pour in large bowl and set aside. Mix remaining ingredients, bring to boil. Let cool until warm. Pour over cabbage mixture. Let cool completely. Pack in freezer proof bowls. Let thaw before serving. Yummy and last a long time in freezer.
July 2006
Campfire Roasted Potatoes
3 lbs. small new potatoes
1 package dry onion soup mix
1 tsp. salt.
1/2 tsp. black pepper
1/3 cup olive oil
Wash and quarter potatoes. Coat a #12 Dutch oven with vegetable spray. Add oil, potatoes, soup mix, salt and pepper. Stir to coat well. Cook at about 350° for about 45 minutes or until tender, stirring once during cooking.
Cooking on the WIld Side July 2006
4 Tilapia filet
1 egg white
1 Tbsp. water
3/4 cup finely chopped pecans
1 tsp. paprika
1/2 tsp. thyme
1/4 tsp. chipotle pepper
1/2 stick butter
Rinse and pat tilapia filets dry with paper towels. In shallow bowl, slightly beat egg white and water until frothy. In separate bowl, mix pecans, paprika, thyme and chipotle pepper. Dip filet in egg white and then in pecan mixture, coating well. Place in heavy skillet with melted butter. Cook until brown, turn and cook remaining side. Serve with your favorite honey mustard sauce.
Featured Recipe July 2006
1 cup whole milk
1/2 cup sugar
Egg substitute to equal 1 egg
1/2 tsp vanilla
1 cup heavy cream
Place ingredients in 1 pound coffee can and cover with plastic lid. Place 1 pound coffee can in a 3 pound coffee can. Pack crushed ice around smaller can and pour at least 3/4 cup rock salt evenly over ice. Cover large can with plastic lid. Roll back and forth for 10 minutes on sturdy table or floor. Open outer can and remove small can. Stir ingredients with rubber spatula, scraping the inside walls of can. Drain water from large can. Return small can to inside of large can, re-pack with ice and salt. Roll can for 10 minutes. Check ice cream. If still soupy, drain and add more ice and salt, and continue process until ice cream is thick.
Featured Recipe September 2006
Grilled Wild Turkey Appetizers
1-1/2 lbs. wild turkey breast
1 lb. smoked bacon
3/4 cup packed brown sugar
2 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup soy sauce
Cut turkey into small chunks.Cut bacon slices in half. Wrap chunks of turkey with half a slice bacon and secure with toothpick. Set aside.
Mix brown sugar, chili powder, salt and black pepper in small bowl. Set aside. Pour soy sauce in small bowl. Dip each appetizer in soy sauce and dredge in brown sugar mixture. Place on grill heated to medium and cook about 25 to 30 minutes until bacon is crisp and turkey is done. May be served with honey mustard dressing.
Mazzie's Fried Apple Pies
Filling:
fried apples
sugar
cinnamon
water
Bring to boil. Reduce to simmer and cook until soft and thick
Crust:
4 cups flour
1 tsp. salt
2 tsp. baking powder
1 cup vegetable shortening
ice cold water
Mix flour salt and baking powder. Cut in shortening until mixture resembles cornmeal. Add cold water 1 tablespoon at a time, stirring until mixture comes together. Form into two balls. Wrap one in plastic wrap and set aside. Roll one ball out to about 1/4 inch thick. Use saucer or bowl and cut dough into 5” or 6” circles.
Place about two tablespoons of apple mixture on one side of circle. Fold other half over and press edges together with tines of fork. Dip each pie in milk before frying.
Fry in electric skillet with about one inch of shortening at 350° until golden brown.
2 lb. pkg. dried great northern beans
1 large onion, chopped
1/3 cup dark molasses
1/3 cup brown sugar
1Tbsp. dry mustard
1 1/2 tsp. ground ginger
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 lb. piece salt pork, scored
1 chukar
Cover beans with water and bring to boil in heavy pot with lid. Turn off heat and let set one hour. Drain beans, rinse and place in crockpot. Add onions, molasses, brown sugar, mustard, ginger, salt, pepper, garlic and salt pork. Add water to cover beans. Turn crockpot to high and cook for two hours. Add chukar to middle of crockpot. Turn down to low and cook for 8 hours, stirring once.
May 2006
Chocolate Turtle Cupcakes
1 box brownie mix
2 eggs
1/2 cup canola oil
2 Tbsp. water
12 caramels
1/2 cup chopped pecans
Combine brownie mix, eggs, oil and water. Spoon 1/2 mixture into lined muffin tin. Place a caramel in each cupcake. Cover with remaining half of mix. Sprinkle chopped pecans on top of each cupcake. Bake at 350° for 25 to 30 minutes or until toothpick inserted comes out clean.
May 2006
Balsamic Tomatoes and Basil
3 tomatoes
1/3 cup fresh basil
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Thickly slice tomatoes and put in shallow serving dish. Chop basil and sprinkle over tomatoes. Drizzle olive oil and balsamic vinegar over tomatoes and basil. Lightly salt and pepper. Serve with hard crusty bread to sop up the juice.
Cooking on the Wild Side May 15 and May 30, 3006
1 lb ground venison
1 Onion, chopped
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 (28 oz.) can diced tomatoes
1 (14-oz.) can italian-style tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (16 oz.) carton cottage cheese
1/2 cup parmesan cheese
1 (16 oz.) carton ricotta cheese
1 egg (slightly beaten)
1 (8 oz.) package lasagna noodles (cooked al dente)
2 cups provolone cheese, shredded
Spray deep skillet or kitchen oven with vegetable spray. Brown venison.
Add onion and garlic and continue to cook about 5 minutes. Add half of the parsley, Italian seasoning, salt, black pepper, diced tomatoes, Italian-style tomatoes, tomato paste and tomato sauce. Return venison to skillet, mix well and simmer for 30 minutes. Combine remaining parsley, cottage cheese, parmesan cheese, ricotta and egg.
Spray large baking dish with vegetable spray. Spread about 1 cup meat/tomato mixture on bottom of dish. Make layer of noodles, layer of 1/2 cottage cheese mixture, layer of 1/3 meat/tomato mixture, and 3/4 cup provolone. Repeat layers. Add layer of noodles and remaining meat/tomato mixture.
Cover with foil and bake at 350° for one hour. Uncover, sprinkle with remaining provolone cheese. Bake until cheese is melted.
Let set for 10 minutes before serving.
Arkansas Outdoors Classic May 9, 2006
2 lbs. Velveeta
1 (8-oz.) jar picante sauce
1 can kidney beans, drained
1 package taco sauce mix
1 lb. ground venison, browned
Melt cheese over low heat in large saucepan. Stir in remaining ingredients. Serve in crockpot to keep hot. Also may be served over tortilla chips with salad, grated cheese, sour cream and olives.
Arkansas Outdoors Feature Recipe May 2 and May 23, 2006
1 lb. wild turkey breast
Salt & pepper
1/2 cup white wine
1/4 cup olive oil
1 tsp. Italian seasoning
2 cloves garlic, minced
3 small onions, quartered
2 green peppers, chunked
8 oz. package button mushrooms, capped
Rinse and pat dry turkey breast. Lightly salt and pepper. Cut into 1-inch squares. Mix wine, olive oil, Italian seasoning and garlic in plastic zip-lock bag. Add turkey pieces to bag and marinate for one hour.
Turn bag at least once.
Alternately thread meat, onion, green pepper and mushrooms on skewers.
Grill on indirect heat about 8 minutes; turn and grill on other side until turkey is done and veggies are done, but still crisp.
Featured Recipe March 2006
ABSOULT
-ly Wild Turkey
1 lb. wild turkey breast, sliced
1 cup flour
Salt & pepper to taste
1/4 cup vegetable oil
1/4 cup Absolut Vodka
3 green onions, sliced
1 tsp. garlic, minced
1/2 cup low-sodium chicken broth
1/2fresh lemon, squeezed
1/2 cup tomato, diced
1/4cup heavy cream
Place cutlet between two sheets of plastic wrap. Pound until about 1/4 inch thick.
Season with salt and pepper and dust with flour. Pour vegetable oil in heavy skillet. Brown cutlets on both sides and transfer to platter to keep warm.
Deglaze skillet with vodka. (IMPORTANT: Be sure to remove skillet from heat source before adding vodka.) Add green onion and garlic and cook till lightly brown and liquid is almost gone. Add chicken broth and lemon juice. When bubbling, return cutlets to skillet and heat through. Remove to serving platter. Complete sauce by adding tomatoes and cream. Pour over cutlets and serve.
Arkansas
Outdoors Feature Recipe June 2006
Buffalo
River
Wings
4-5 lbs. chicken wings
1 cup brown sugar
1 cup soy sauce
1/2 cup cognac
1/2 tsp. dry mustard
1/2 tsp. chipotle pepper
Cut tips off wings and discard. Cut wings at joint making two pieces. Place, in single layer, in #14 Dutch oven, which has been sprayed with vegetable spray. Bake at 350° about 30 minutes. (If cooking on coals, place 21 briquettes on top and 11 on bottom for 350°.) Combine remaining ingredients, pour over wings and continue baking for 2 hours. Turn about 3 times during cooking process.
Cooking on the Wild Side June 2006
by Jim Holmes
2 lbs. ground venison
1/2 package onion soup mix
1 cup cracker crumbs
3 eggs, beaten
1 cup brown sugar
1/4 cup barbeque sauce
1 can sauerkraut, rinsed & drained
1 can cranberry sauce
Preheat oven to 325°. Combine venison, onion soup mix, cracker crumbs and eggs. Form into meatballs and place in a 9” x 13” baking dish which has been sprayed with vegetable spray.
In separate bowl, combine remaining ingredients. Spread mixture over top of meatballs. Bake uncovered at 325° for 1 hour.
June 2006
Yin & Yang Mashed Potatoes
3 medium sweet potatoes
4 medium Yukon Gold potatoes
1/4 cup brown sugar
1/4 tsp. cinnamon
1 stick butter, halved
1 cup sour cream, halved
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. half & half
Bake potatoes at 400° for on hour. Remove from oven. While hot, remove peelings from sweet potatoes and place in bowl. Add brown sugar, cinnamon and 1/2 stick of butter, cut into small pieces, and 1/2 cup sour cream. Mash well with fork or potato masher. Set aside and keep warm. Peel Yukon potatoes and place in bowl. Add remaining 1/2 stick butter and 1/2 cup sour cream, salt and pepper. Mash with fork or potato masher. Add half & half as needed.
Place sweet potato mixture over Yukon potato mixture and mix together only slightly as in a marble cake.
1 package frozen petite whole green beans
2 Tbsp. butter
3 cloves garlic, thinly sliced
Salt & pepper to taste
Juice of 1/2 lemon
Melt butter in heavy skillet. Add green beans while frozen. When heated through, add garlic. Sauté until beans are tender. Salt and pepper to taste. When done, squeeze lemon juice over beans and serve immediately.
Arkansas Outdoors Classic Recipe from September 2003
15 doves
1 lb. smoked pepper bacon
2 medium onion, quartered
2 zucchini or yellow squash, chunked
1 can pineapple chunks
1 red or green bell pepper, chunked
Wood skewers, soaked in water
Basting Sauce:
1/2 cup butter
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic granules
1/2 tsp. dried chipotle pepper
1/4 tsp. ground cloves
Melt butter in small pan. Add spices and stir until mixed well. Set aside but keep warm. Remove skewer from water. Fold slice of bacon in half. Wrap around dove breast and place on skewer. Alternate slice of onion, zucchini, pepper and pineapple on skewer. Repeat process until skewer is full. As you finish a skewer, brush with basting sauce and set aside. Repeat process until all doves are skewered. Cook on indirect heat on grill until done, basting a bout every 5 minutes. Cooking time should be about 15 to 20 minutes.
Scented Geranium Angel Food Cake
1 cup sifted flour
1-1/4 cups sifted scented geranium granulated sugar (see instructions below)*
12 large egg whites
1 tsp. cream of tarter
1/4 tsp. salt
1 tsp. vanilla extract
6 rose-scented geranium leaves
*Two days to one week before you bake the cake, place a layer of rose-scented geranium leaves in jar and cover with about one inch of sugar. Repeat process until you have the 1-1/2 cups of sugar in jar. Cover tightly and set aside until ready to make cake.
Preheat oven to 325°. Have ready an ungreased 10-inch angel food cake pan (tube pan) with removable bottom. In a small bowl, combine flour with 3/4 cup sugar. Whisk together flour and sugar mixture until well combined. In a large, grease free bowl, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt. Beat at medium speed until soft peaks form. With mixer running, add remaining 3/4 cup sugar, 1/4 cup at a time. Add vanilla and beat until stiff. Sift flour and sugar mixture into bowl. Gently fold into egg whites about 1/4 cup at a time. Place scented geranium leaves in bottom of pan. Pour cake batter over leaves. Bake in an ungreased tube pan for 50-60 minutes until golden brown and springs back when touched and a straw comes out clean when inserted in cake. Invert pan on rack and let cool completely before removing from pan. Remove geranium leaves and serve.
1 cup vegetable oil
1/2 cup ketchup
1/3 cup Balsamic vinegar
1/3 cup honey
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 cup onion, minced
Mix ingredients in bottle. Shake well. Place lettuce on plate. Top with tomato, cheese, carrots and green onions. Pour salad dressing over salad and place catfish fillets on salad. Serve with extra dressing.
Arkansas Outdoors Classic Recipe from August 1999
1-1/2 lbs. catfish fillets
Cajun seasoning
Dry catfish fillets with paper towel. Sprinkle with Cajun seasoning. Cover with plastic wrap and place in refrigerator for 2 hours. Place catfish on smoker and smoke for 1-2 hours until flaky.
Lettuce, shredded
Tomato, finely chopped
Mild Cheddar cheese, shredded
Carrots, shredded
Green onion, sliced