recipes
Published 12:54 am Wednesday, June 15, 2016
RECIPES
WILD RICE SALAD WITH ASPARAGUS AND SALMON
Fix one cup of wild rice as directed.
Add to rice:
In a small bowl:
1/2 cup walnuts
1/4 cup white wine or rice wine vinegar
2 tblsp olive oil
1 tsp sugar
1 tblsp diced fine onion
2 tsp Dijon mustard
1/2 cup sour cream
Mix and chill about 4 hours or longer.
On 4 individual salad plates:
Arrange steamed and chilled or canned asparagus.
Place 1/2 cup wild rice mixture over asparagus
Place two small tomato wedges around rice
Carefully place a 4 x 4 piece baked or left over salmon (1/2 cup) on rice. Other cooked fish will do.
Serve with a smile and an small hard roll with butter pat.
DITCHER DAVE’S MOCK LOBSTER
Dave Inglis was loving know in our group of friends as
Ditcher Dave. Many a times Bob or one of his friends
would pull him out of a ditch after a night in North Nikiski
at Bishop Creek Bar, sadly now only an image in our minds.
Try this most delicious way to prepare halibut.
In a sauce pan combine:
2 quarts of water
3 tsp ground ginger
1 tblsp garlic powder or 4 cloves minced garlic
1/8 cup lemon juice
1/3 cup sugar
1/8 cup of salt
Bring to boil and simmer covered for 10 minutes.
Increase heat and place:
2 to 4 cups of 1 1/2 inch cubed halibut.
Dave’s note: I like to use the last 4 inches or so
of the tail. They will come out resembling little lobster tail.
Bring back to boil and turn off. Cover and let set for 30 minutes
They will float. Remove with a slotted spoon and cool.
Mix:
2 tsp paprika
4 tblsp melted butter
Place fish on broiler pan. Bush cooled fish several times with paprika/butter.
Just prior to serving put under broiler about 8 to 10 minutes.
Serve with melted butter and lemon wedges.
Dave wrote this note to me: “Ann, I’ve never written any recipes down before.
Maybe I can scare up some more. Dave”
Dave was a good friend to many and a special one to us. He loved to cook and can fish
and always called me to tell me about a “new one.” He has been gone from this world
way to long. We still miss him.
FAST TRACK CLAM CHOWDER
Sauté in 1 tsp butter in a large saucepan
1 cup chopped onion
1/2 cup diced celery
Add:
2 cans of cream of potato soup
1 1/2 cups canned milk
3 cans of minced clams with liquid
1 tsp lemon juice
1/4 tsp thyme – (op)
1/4 tsp black pepper
Heat slowly, mixing often. Laden into deep bowls. Dot with butter, sprinkle with parsley.
Pass the oyster crackers.
Note: Diced bacon and shredded cheese is a good addition.
I appreciate the many compliments about my recipes. The latest myriad of compliments
were about the Rhubarb-Strawberry Cream dessert. Thank you all!
