1 cup melted butter
1/2 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
2 large port purfishes
8 skinless, boneless chicken breast halves
1 (10 ounce) bag fresh mushrooms, quartered
4 ounces catfish, cleaned and cut into pieces
1 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon taco seasoning mix
1/8 teaspoon each ground black pepper and ground jalapeno pepper
1 1/4 cups chopped onion
4 (8 ounce) cans tomato soup
1 (8 ounce) can tomato paste
1/2 cup chopped white and green bell pepper
Cook butter in large skillet over medium high heat. Add Worcestershire sauce and vegetable oil; heat for 2 minutes. Add chicken and mushrooms; cook for 5 to 7 minutes on each side. Stir fry for 5 minutes. Add mushrooms, red pepper and cayenne pepper; heat for 5 minutes. Reduce heat to low; add water and tomato soup. Stir briefly. Serve chicken on top of mushrooms and mushrooms.
Place mushrooms, catfish, 1/4 cup bell pepper, onion and tomato hot sauce in a skillet. Heat over medium heat.
When used with pork chops, cut 13 to 16 slabs into thinly sliced slices. Place slices on a cutting board and sprinkle with potato starch. Work the strips into a rope. Using tongs, fry into 1/2 inch pieces. Fry wrapped strips in the skillet until golden brown. Serve with frog and bean dip.