Sauté these ingredients until the onion is clear then add:
10 medium potatoes, largely diced
1 Tbs crushed garlic
1 tsp pepper
¼ tsp thyme
2 Tbs fresh parsley, chopped
4 Qt water
Simmer until the chowder thickens and the potatoes are done then add:
1 tsp tobacco sauce
4 cans chopped clams
Simmer then add 2 cans of evaporated milk 10 minutes before serving.
Do not overheat. The potatoes should thicken the soup and the clams
add juice of their own, so don’t add too much water. If the soup is
too thin, mix 12 cup of softened margarine and ½ cup flour and drop by spoonfuls
into the soup before adding the milk.
1lb great northern white beans rinsed and drained
1 lb cubed raw halibut
1 Tbs olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 4oz mild green chilies chopped
2 tsp ground cumin
1 ½ tsp dry oregano, crumbled
¼ tsp cayenne pepper
5 C chicken stock or broth
3 C grated Monterey Jack
Sour Cream and Salsa
Place the beans in a heavy large pot. Add enough cold water to cover
the beans at least 3 inches, and soak overnight. Drain the beans,
heat oil in the same pot over medium heat. Add onion and sauté in
the garlic, chilies, cumin, oregano, cloves, and cayenne. Add the
beans and stock and bring to a boil. Reduce heat and simmer until
the beans are tender, about two hours. Add 1 lb of cubed halibut and
cook. When the fish is cooked, add 2-3 cups of the cheese and stir
until the cheese melts. Season to taste with salt and pepper.
Serve with cheese, sour cream, salsa, and cilantro if you like. I
prefer it with lots more cheese
2lb halibut (poaches or microwave)
2medium cans chopped green chilies
8 oz cream cheese
11 Tbs minced garlic
1 Tbs jalapeno juice
1 C shredded cheddar cheese
1 C shredded Monterey Jack cheese
2 C mayonnaise
Place all the ingredients in a crock pot until the cheese melts. Serve
with your favorite crackers.
2 lb halibut (poached or microwave)
1 large jar drained artichoke hearts in water
8 oz cream cheese
½ C parmesan cheese
1 C shredded Monterey Jack cheese
2 C mayonnaise
Place all ingredients in a crock pot until cheese melts. Serve with
your favorite crackers
1 head of lettuce, torn up
1 med onion, sliced
44 hard boiled eggs, diced or sliced
2 C mayonnaise
1 Tbs sugar
1 C sliced celery
½ C sliced green pepper
1 10 oz frozen peas
½ C shredded cheddar cheese
1 Tbs rice wine vinegar
In a bowl, layer these ingredients in this order:
Lettuce, celery, green pepper, onion, peas, eggs. Combine sugar, vinegar,
and mayonnaise and spread over the top of the salad. Sprinkle with
cheese. Cover and refrigerate for at least 8-10 hours.
5 lbs cooked potatoes, chopped
1 large sweet onion, chopped
5 dill pickles, chopped
½ celery stalk, chopped
3 C mayonnaise
22 Tbs each of dill, garlic powder, and parsley flakes
1 Tbs pepper
Salt to taste
1 pkg of colored rotini pasta, cooked
1 pkg of Italian salad dressing, follow directions
1 small can of mushrooms
2 cans of olives
3 medium jars of marinated artichoke hearts
When making lox, you must follow the exact measurements and the recipe
can only be doubled once. Lox is a cold cured salmon and best if firm
fish is used, as a redder skinned salmon tends to be softer in texture than
a silver skinned one.
Ingredients:
1 ½ lb firm salmon fillets
1 Tbs liquid smoke
2 Tbs brown sugar
8 tsp coarse salt
Onion powder, garlic, dill
Mix the liquid smoke, brown sugar, and salt together. Lay the salmon
fillets on a board and spread the mix evenly over it. Then sprinkle
the onion, garlic, and dill evenly over the fillets. Wrap each fillet
separately with 2 ft of plastic wrap, making sure to start at one end and
folding up the sides covering it well be wrapping it with at least 3 wraps
per piece. The wrap the same with foil, with the seam side up.
All of these steps are very important; otherwise, the fish may not cure
correctly. Refrigerate for seven days in a leak proof container.
It is convenient to use the vegetable drawer in the refrigerator because
it catches leakage from the fish and takes no extra space. It is easily
removed for easy cleaning afterwards. When the seven days are up,
take the fillets from the refrigerator and remove their wrappings, then
re-wrap each piece exactly as described above once again. Place in
ziploc bags until ready to eat. Serve with 8 oz cream cheese mixed
with drained capers or green onions.
Marinades for Salmon and Halibut
All of the marinade recipes are good with 4 pounds of fish either salmon
or halibut. The fish is done when it flakes when poked with a fork
and it is white marbled. Use foil on the grill so it’s a lot easier
to clean up. BBQ the fish for 10-15 minutes for 1 inch fillets, or
for 20-25 minutes when using 2 inch thick fillets. You can also cut
the fish into chucks and skewer it.
4 C graham cracker crumbs
(1) ½ lb can of light cherry pie filling
½ C sugar
1 8oz container of cool whip
2 tsp vanilla
1 C melted butter
(2) 8oz pkg of softened cream cheese
Melt the butter and mix with the crumbs. Set aside. Mix cream cheese,
sugar, and vanilla, well. Add coolwhip. In a 9” x 13” pan, put
¾ crumb mixture in bottom. Put cream cheese mixture over this, then
the cherries, then sprinkle the remaining crumbs over top of the pie filling.
Refrigerate until ready to serve.
1 tsp salt
3 C flour
6 Tbs cocoa
2 tsp soda
¾ C oil
2 Tbs vinegar
2 tsp. vanilla
2 C cold water
Mix the dry ingredients together; add the rest of the ingredients.
Pour the batter into an oiled and floured bundt pan and bake for 45 minutes
at 325 degrees. This is a low cholesterol cake and the sugar can be
reduced if desired. To top off the cake, drizzle with a light glaze
and sprinkle with chopped nuts.
1 C butter, melted
2 C sugar
4 eggs
2/3 C cocoa
1 C flour
1 tsp baking powder
2 tsp vanilla
½ C chopped nuts
½ C chocolate chips
In a sauce pan, melt the butter, sugar, and cocoa together. Add the
eggs, one at a time, while mixing well after each one. Add the flour,
baking powder, and vanilla, mixing until just moist. Sprinkle nuts
and chocolate chips over the batter. Bake at 350 degrees for 35 minutes
in a grease 9” x 13” pan. Do not over bake. Cool in the pan.
