Recipes by JAY MORGAN
One mom’s favorites
In honor of Mother’s Day, we asked Friday Night Porch Party’s “better half,” Lou Anne Morgan, which dishes she liked best. These were three of her favorites, and they’d all make great appetizers for your next Friday Night Porch Party!
MISSISSIPPI DELTA CATFISH BREAD
Since Belzoni, Mississippi is known as the Catfish Capital of the World, catfish was served at almost every gathering in some form when we lived there. Many versions of this recipe are floating around.
- 1 loaf French bread, sliced in half lengthwise
- 4-5 catfish filets
- Liquid Smoke
- Tony Chachere’s Original Creole Seasoning
- 1 stick butter, softened
- 1/4 cup mayonnaise
- 6 green onions, chopped
- 1 small can sliced black olives
- 1 teaspoon garlic powder
- 1 cup mozzarella cheese, grated
- 1 cup cheddar cheese, grated
Preheat oven to broil. Place catfish filets on a baking sheet and season with Liquid Smoke and Tony’s. Broil fish about 4-5 minutes until flaky. Remove fish from oven and set aside to cool. Reset oven to 350 degrees.
In a mixing bowl, combine butter, mayonnaise and garlic powder before adding remaining ingredients.
After fish has cooled, take a fork and flake fish into small pieces. Fold fish in with other ingredients. Spread fish mixture onto both pieces of French bread and place on a baking sheet.
Bake bread about 15-20 minutes until cheese is melted. Remove bread from oven, let cool a bit, and slice to serve.
SWISS ALMOND DIP
This recipe belongs to our old friend Alison Wade. Alison is a character! She always has a smile on her face and a story to tell. She is a wonderful cook and owned the local restaurant, Alison’s, in Belzoni for many years. At first I was hesitant to include this recipe because it’s so old, but I have many young friends that may have never had it.
- 1 8-ounce package cream cheese, softened
- 1 6-ounce package Swiss cheese, chopped
- 1/2 cup Miracle Whip
- 2-3 green onions, finely chopped
- Dash of nutmeg
- 1/2 cup sliced almonds
Preheat oven to 350 degrees. Combine everything except almonds in a mixing bowl. Transfer mixture to an 8×8” baking dish and top with almonds.
Bake 20-25 minutes until it’s bubbly and the top has browned a bit. Serve with sturdy crackers like Melba rounds or Wheat Thins.
RED NECK PRETZELS
If you’ve known me for very long, you know I love to jazz up typical snack foods. My friend Laurie Champion shared this recipe with me. I really don’t like pretzels, but I love these!
- 1 cup vegetable oil
- 1 package dry ranch mix
- 1/2 teaspoon garlic salt
- 1 tablespoon cayenne pepper
Preheat oven to 350 degrees. Combine all ingredients except pretzels in a large mixing bowl. Add pretzels and toss to coat.
Transfer to a large cookie sheet and bake about 15-20 minutes. Pretzels will darken a bit. Remove from oven and cool. I store mine in a Ziplock bag.
Jay Morgan and his wife, Lou Anne, have been hosting Friday Night Porch Parties for 25 years, including at their current home in Madison since 2004. Jay invites whomever God puts on his heart during the week, and cooks like a crazy person! Follow them on Instagram @fridaynightporchparty and check out the recipes at FridayNightPorchParty.com. (Headshot by Kyle Hancock Photography.)