RECIPES

SALMON OR HALIBUT FAJITA’S

Very good!

Sauté in a large skillet with 2 tablespoons of vegetable oil

1 1/2 sliced onions (Cut the onion in half – turn cut side down and slice carefully)

1 each green, red and yellow bell pepper, cut in strips

1 cup of sliced fresh mushrooms.

Saute’ until transparent.

Remove from skillet and add 2 tblsp oil, sauté

1 pound of small bite-sized pieces of salmon or halibut – fresh or cooked left over.

Stir fry until just heated through – do not over cook. Add the vegetable mixture back in with the fish.

Add one can of drained diced tomatoes —or —2 cups of thick chunky salsa

Simmer 3 to 5 minutes. Heat 8 inch flour tortillas – your favorite way

Spread warm tortillas each with

1 tblsp guacamole

1/2 cup of the fajita fish mixture

2 tblsp sour cream – or Ranch dressing

2 tlbpsp of shredded cheese

Fold over and serve to those doubting Thomas’s, “Fish Fajitas!” One bite and they will be back for more! Chicken and beef work very well with this also.

ALASKAN SALMON AND HOME GROWN BROCCOLI CHOWDER

In your nice big soup pot:

Clean, chop and cook 2 cups of fresh cut broccoli in 3 cups of chicken broth

or use 1 pkg of frozen chopped broccoli

In a skillet cook:

4 slices of bacon cut up pieces, cooked crisp

When bacon is almost done, add:

1 cup chopped onion

1 tsp minced dry onion

Remove from skillet with slotted spoon and place in the broccoli-chicken broth

Add:

Two cans of canned milk

1- 3 to 4 oz pkg cream cheese

Heat and stir until cheese melts

Add:

1 pound of diced cooked salmon or halibut

Cover and slow simmer 4 to 5 minutes over very low heat. Watch as it burns easily.

Mix 2 tblsp of cornstarch into 1/2 cup milk and stir into soup

Simmer until thick about 1 minute, stirring constantly.

Ladle into soup bowls and dot with butter a sprinkle of paprika or pepper.

Serve with cornmeal muffins.

LEMON CUSTARD PUDDIN’ CAKE

This is a recipe marked 1949

In a large mixing bowl:

6 tblsp flour

6 tblsp butter

1/1/2 cups sugar

4 egg yolks, set aside whites.

Beat and add:

1 1/2 cups milk

Grated peel of 1 lemon

2 tblsp fresh lemon juice

Mix well.

Wash beaters and dry.

In a small bowl beat until stiff:

The 4 egg whites

1/2 cup sugar

Fold in eggs whites into the large bowl of batter. Pout into an oiled 2 quart baking dish.

Place this dish inside a shallow pan of very hot water. Bake 350° for 55 to 60 minutes.

Serve warm and hide a piece because it is excellent cold!