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CATFISH STEW 
1/2 c. bacon drippings
2 lb. onions, chopped
2 cans condensed tomato soup
2 soup cans water
1 (8 oz.) bottle tomato catsup
1 tbsp. Worcestershire sauce
Few drops Tabasco
Salt and pepper to taste
4 lb. catfish, skinned and cleaned
4-6 lg. potatoes, pared and cubed

Cook the onions in hot bacon drippings until they are soft; add tomato soup, water, catsup, Worcestershire, Tabasco, salt and pepper. Blend well and bring to a boil. Add catfish and potatoes. Cover and cook over low heat for about 1 to 1 1/2 hours. Serves 8.
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