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.


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.


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.


Sauté in 1 tsp butter in a large saucepan

1 cup chopped onion

1/2 cup diced celery


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!

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