Northwest Cooking

From Time Life Foods of the World American Cooking: The Northwest by Dale Brown 1970

Mrs. Whitman was dumbfounded by the choices confronting her at Fort Vancouver, at the site of present-day Vancouver, WA. In her diary she lovingly enumerated all that she had eaten: "For breakfast we have coffee or coaco, Salt Salmon & roast duck . . . and potatoes. When we have eaten our supply of them our plates are changed & we make a finish on bread & butter. For dinner we have greater variety. First we are always treated to a dish of soup, which is very good. Every kind of vegetable in use is taken & choped fine & put into water with a little rice and boiled . . . The tomatoes are a promanant article. Usually some fowl . . . is cut fine & added . . . then comes a variety of meats, to prove our tastes . . . Roast duck is an everyday dish, boiled pork, tripe & sometimes trotters, fresh Salmon or Sturgeon, yea to numerous to mention. When these are set aside a rice pudding or an apple pie is next introduced. After this melons next make their appearance, some time grapes & last of all cheese bread or biscuit & butter is produced to complet the whole. But ther is one article on the table . . . of which I never partake, That is wine."

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The settlers spread out into the [Willamette] valley, felled trees and form the sturdy trunks built their dwellings. One by one the countryside surrendered its treasures to their tables. Wood duck and grouse, roasted with an onion to check the "wild" flavor made excellent eating, as did deer and even bear, providing the animal was a young one. From the streams came trout, salmon and smelt. A favorite dish was salmon boiled in the same pot with potatoes, and served with them under a blanket of crisp cracklings. After gardens had been planted and livestock bred, the cooking reverted somewhat to patterns traditional back East. Baked beans rich with salt pork and molasses, chicken pot pie with a biscuit or mashed potato topping, or a plump hen stewed with chunks of salt pork to extend the flavor - these dishes smacked of home.

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Recipes

Buffalo Roast p 28

Maridnade
2 cups hard cider
2 cups sweet cider
1/2 cup red wine vinegar
2 onions chopped coarse
1 carrot chopped
parsley
1/4 t thyme
6 whole juniper berries
10 whole b. peppercorns

7 lb eye rib buffalo roast

boil marinade, simmer 30 minutes, cool, cover meat, marinate 1 day

Preheat oven to 500. Pat meat dry, roast meat for 20 minutes, baste, reduce heat to 350, baste, cook to 140

Mashed Turnips p 28
3 lbs Yellow Turnips
11/2 t salt
4 T butter
1/4 t pepper
1/2 t sugar
1/2 t nutmeg

Sour Cherry Pie p 29
1 T butter plus 2 T cut into 1/4" bits
Short crust pastry for double crust pie (see recipe index)
6 cups pitted sour cherries
1/4 c quick cooking tapioca
1 c sugar
1 1/2 t lemon juice
1/4 almond extract


Tomato Marmalade p 32

Cranberry Ketchup p 32

Corn Relish p 32

Raspberry Vinegar p 33

Plum Ketchup

Oxtail Stew p 33

I really like the idea of having a bunch of ketchups, relishes and marmalades on hand to garnish with or maybe at the tables.

Pies are another thing that came out of pioneer days and stays with us. Big steaming wedges of pie and scoops of super rich vanilla or berry ice cream. Pie is such a pain in the ass to serve right during service. 15 seconds in the mic and then a minute in a 400 oven?

Buffalo and venison are so central to this cuisine. One of the things that we could work with is a Denver leg of venison which cooks like a Filet Mignon but is a cheaper cut of venison than the tenderloin.

Question: Do we need to have beef steaks on the menu or can we just run with Buffalo and Venison steaks?

Saveur:
The first thing I learned was that venison is very lean, which makes it more challenging to cook (and more attractive to the health-conscious) than most other meats. I also realized that it is very dense, which means that it must be cooked at high temperatures, quickly and precisely. The payoff is meat with an earthy, powerful flavor—a wonderful antidote to the bland beef and pork that can come from today’s high-volume breeding operations.
Unless you’re a hunter or a hunter’s friend, the venison you eat in America today is likely to be farm-bred (put out to pasture to feed on planted grasses) or ranched (see On the Ranch). About 80 percent of the venison sold here comes from New Zealand. Another 15 percent is domestic, raised or harvested primarily in New York and Texas. The remainder comes mostly from Scotland. Whatever their origin, these deer are usually the Eurasian species—most commonly red, fallow, and sika—as white-tailed deer do not breed well in captivity. The animals’ managed diet also gives their meat a slightly milder flavor than that of their wild cousins.


Rack of Venison with Sour Cherry-Port Sauce
Venison Osso Buco
Venison Sausage Braised in Beer
Venison Stew and Mashed Potatoes

This book, published in 1991 covers the cooking of Basque immigrant sheep farmers in Idaho.

This is a remarkably good cookbook. There are a lot of recipes that we can use here that need minimal punching up through technique, superior ingredients and little additions here and there. Alot of the food with proper presentation is upscale already. It comes as no surprise since Basques take their food more seriously than anyone on the planet, including the French.

Basque Dutch Oven Beer Bread page 6

Asparagus Menestra - Asparagus with chorizo and white wine - p. 9
Brocoli and Roast Peppers - we could use picquillo peppers - p.10
New Potatoes with Parsley Sauce - very Basque p. 12
Roast Pepper Salad - p. 13

Basque Garlic Soup p 17
Gazpacho p 17
Chorizo and Kale Soup p. 18
Chick Pea and Fresh Mint Soup p. 19
Wine Braised Lamb and Pork Stew p 23

Alavian Seafood Stew - Basque Bouillibaise p 27
Cod with Clams with Parsley Sauce - this is a traditional preperation of Hake or "Merluza" we could do this with cod or halibut. p 28
Crab Meat Gazpacho expensive, stylish, authentic - perfect p 30
Marinated Trout with Herbs - p 32
Pickled Whitefish Fillets p 32
Poached Salmon Fillets with Tomato and Almond Sauce - very Spanish - p 33
Salmon in Sherry Sauce p 34
Snapper with Wine and Saffron Sauce p 35
Tvirlak (clams in parsley sauce) - p 38

Braised Lamb with Cilantro and Lemon - p 43
Casserole of Lamb, Lemon and Wine - p 44
Lamb Chops with Tomatoes and Olives - p 46
Lamb's Liver with Red Wine Sauce - p 47
Leg of Lamb with Lemon-Garlic Sauce - p 48
Roast Leg of Pork - this is a very cool recipe that calls for juniper berries, allspice, bay leaf, orange zest, etc. - p 50
Spring Lamb Stew - p 51
Tongue in Wild Mushroom Sauce p52

Basque Poulty Empanada p 57
Basque paella p 58
Braised Chicken with Almond and Garlic Sauce p 59
Chicken with Saffron Sauce p 61
Chimbos (small game birds with garlic and parsley sauce) p 62
Confit d'Oie (goose confit) p 62
Chukar Basque Style p 64
Roast Duck with Chorizo Rice p 65
Sage Hen with Peppers, Tomatoes and Olives p 66

Basque Eggs with Asparagas p 69
Chorizo and Asparagas Tortilla Espanol p 71

Almond Cake p 75
Apple Crisp with Mint p 76
Arroz con Leche - (simple rice pudding) p 77
Flan - p 80
Flan de Castanas (chestnuts) p 81
Stewed Figs p 83
Zurrakapote ( basque fruit compote) p 85

Excellent site on Cree cooking and recipes. Not quite Pacific Northwest though. They were in Canada from the Rockies east to the Atlantic.

From BruceHallman.org

This is George Hunt's translation of the Kwakuitl version of a Kwakuitl Indian recipe, told in the Kwakuitl language by his wife, Elie Hunt, circa 1914. [Note that there are many ways of preparing salmon, Mrs. Hunt recorded over thirty, most are to preserve it for storage. This recipe is one meant to be used to eat salmon fresh.]


Mary Ebbets

Catching the Salmon.
"This is when the man goes catching salmon at night.
"That is what is called by the river people "taking salmon with hooks at night up the river," when they are going to dry the roasted dog-salmon for winter.

"Dog-salmon are speared by the river people at the mouth of the river when they are going to eat them at once, while the dog-salmon are still phosphorescent. Then they will not keep a long time without getting moldy when they are roasted, for they are fat.

"Now I shall talk about the salmon speared at the mouth of the river when it is still phosphorescent. When the man who spears the salmon gets one, he goes home as soon as he has speared it.

Cooking the Salmon
"His wife at once takes an old mat and spreads it over her back; then she takes her belt and puts it on over the old mat on her back; then she takes along a large basket in which to carry the dot-salmon on her back. She goes to the canoe of her husband and puts four dog-salmon into her carrying-basket. Then she goes up the beach to the place where she is going to cut them. She puts them on an old mat, which is spread on the ground outside the house.

"As soon as she has thrown them on the ground, she takes her fish-knife and sharpens it; and after she has sharpened it, she cuts off the gills of the dog-salmon. When the gills are off, she cuts around the neck, but she does not cut off the head from the backbone. Then she cuts from the back of the neck down to four finger-widths from the tail on the upper side. Now a thin strip of flesh is left on the backbone. As soon as the cut reaches down to the belly, she turns it around, and she begins to cut from the tail upwards to the back of the neck.

"As soon as she takes off the backbone, she takes her roasting-tongs and takes the slime and rubs it over the roasting-tongs, so that they may not get burned when they stand by the fire of the house. Then she winds cedar-bark around the tongs one span from the bottom of the roasting-tongs; and when this is done, she takes one of the cut salmon and puts it crosswise into the roasting-tongs. Then she takes cedar-bark and ties it tight above the cut salmon; and after she has tied it, she takes another salmon and puts it the other way, above the one that she put in first. Then she again takes cedar-bark and ties it above the salmon.

"After she finishes tying it, she splits cedar-wood, long and slender pieces. These are called "the lock". Then she pushes one of these on each side, two finger-widths from the edge of the salmon-meat, through between the legs of the roasting-tongs, lengthwise of the salmon; and after she has finished this, she pushes long ones across the salmon and the "locks"; which she first put on. Now there is one on each side of the roasting-tongs in this manner: Then the same is done on the other side.

"After this is finished, the woman puts (the tongs) up by the side of the fire. She first turns the meat side towards the fire; an when it is done, she turns it around to the skin side.


Serving the salmon.
"As soon as that is done, the man requests permission from his wife to invite his friends to come and eat the roasted salmon while it is warm. As soon as his wife tells him to go ahead and call them, the man goes and invites them.
"Then his wife takes a mat, which is to be the food-mat of the guests of her husband; then she spreads a mat for the guests of her husband to sit on; and it does not take long before her husband comes back followed by his guests, for they try to come before the roasted salmon cools off.

"Immediately they sit down on the mat that has been spread out; and when they are all in, the woman takes the food-mat and spreads it in front of her husband's guests. Then she goes back and takes the two roasted salmon in the tongs; and she takes them out, one for each two men . Then she lays them skin down, on the food-mat. When there are four men, there are two food-mats, and there is one roasted salmon.

"There is not oil for dipping, for the dog-salmon is very fat while it is still phosphorescent, when it is jumping in the mouth of the rivers. Then the guests themselves break it and eat the salmon speared at the mouth of the river.

"Early in the morning, dog-salmon speared at the mouth of the river is not eaten, for it is fat it is only eaten in the afternoon and evening. Whenever it is eaten in the morning, it makes those who eat it feel sleepy the whole day long, for it is very fat. Therefore they are afraid to eat it in the morning.

"As soon as the guests finish eating it, the man takes what is left and eats with it with his wife, while his guests drink water freshly drawn. After they finish drinking, the guests go out. They only wash their hands in their houses; and after the man has finished eating with his wife, he gathers the bones and skin left by his, puts them on a mat, and throws them into the sea on the beach. This is all about salmon speared at the mouth of the river.

How to cook (and eat without vomiting) salmon stomach.

How to catch and cook sea slugs.

From BruceHallman.org
When the hunter finds a dead whale, he goes home to his house; and when he comes to the beach in front of his house, he stands up in the bow of his small hunting-canoe and promises a whale-feast to his people. Then his people learn that he has found a dead whale. He gives to his daughter the name Place-of-cutting-Blubber, for he invites them on her behalf.

Then the tribe make ready. They sharpen their butcher-knives that day. In the morning, when daylight comes, the whole tribe launch their small canoes for carrying whale-blubber. Their wives steer the canoes when they start.

He who found the dead whale goes ahead of his tribe. When they arrive at the place where the whale is lying, his father, if he has one, goes up to the whale with the daughter of the one who found the whale; that is, with Place-of-cutting-Blubber. They stand behind the neck of the whale; and when the guests arrive at the beach where the dead whale lies, his father speaks, and says, "O tribe! come and cut the blubber of the salmon of Place-of-cutting-Blubber, for it is very fat."

. . . After it has all been taken up, the man takes a short board for cutting blubber. He puts it down, takes the blubber, and puts it on the board to be cut. He measures it so that it is cut in pieces four finger-widths wide. He continues this the whole length of the blubber. After a piece is off, he cuts it crosswise, so that it is half a finger-width thick. After it has all been cut up, he puts the pieces into a kettle for boiling.

She puts the kettle on the fire on the beach to try out the oil. He takes the tongs and stirs it , and he continues stirring it. His wife takes a box and places it by the side of the fire on which the oil is being tried out. She also takes a large shell of a horse-clam. When it boils up, she takes the large clam-shell and skims off the whale-oil and pours it into the box. She only stops when all the whale-oil is off the boiled blubber. Then she takes a large basket, takes the boiled blubber out of the kettle, and puts it into the basket.

When it is all in, she puts it down in the corner of the house. The people also take the oil-boxes at each end and another man puts them down in the corner of the house. (The owner's); wife takes cedar-bark, splits it into long strips, and carries it to the basket containing the boiled blubber, next to which she sits down.

Then she takes out one of the pieces of boiled blubber and she ties it in the middle with the cedar- bark. She takes another one and ties it in the middle. She continues doing so, and does not stop until the strips of split cedar-bark are all used up; and when it is done, it is in this way: [illustration of threaded string of blubber pieces ] Now, the name of the boiled blubber is changed and it is called "tied in the middle." After all this has been done, she hangs up the pieces over the fire of the house, and evaporates them until they are dry.

After they have been hanging therefor one month, she takes a small kettle and puts into it one string of blubber tied in the middle, together with the cedar-bark. She pours water on it; and when the water shows on the top, she puts it on the fire. After it has been boiling a long time, she takes it off. She takes a small dish and puts it down near the kettle in which the pieces tied in the middle have been cooked. She takes the tongs and takes hold of the boiled pieces and puts them into the small dish. After she has taken them all out of the kettle, she tries to eat it at once, while it is still hot, for it is tender while it is hot, but it gets tough when it gets cold.

After she has eaten enough, she puts away what is left; and when she wants to eat more, she takes her kettle, pours water into it, and puts it onthe fire of the house. When it begins to boil, she takes it off the fire. She takes the cold pieces of blubber tied in the middle and places them in the hot water; and when she thinks that they are hot, she takes them out with her tongs and places them in small dishes, and they eat it before it gets cold. After she has eaten enough, she puts it away, and she just heats it whenever she wants to eat of it. This is called "eating boiled blubber tied in the middle".

An old Kwakuitl recipe, as narrated in the Kwakuitl language by Elie Hunt and translated into English by her husband, George Hunt, circa 1908.


From BruceHallman.org
Sometimes the woman boils the heads (of halibut) and invites the friends of her husband.
When the men are invited, his wife takes the halibut heads and puts them on a log on the floor. Then she takes an ax and chops them in pieces. The pieces are not very small. Then she puts them into a kettle. Then she takes the backbone and breaks it to pieces. Then she also puts it into the kettle.

As soon as the kettle is full, she takes a bucket of water and empties it into it. The water hardly shows among them when she puts it on the fire. She does not touch it; but when it has been boiling a long time, she takes it off.

Then she takes here large ladle and also dishes, and she dips it out into the dishes with her large ladle. As soon as all the dishes are full, she takes her spoons and gives one to each guest, an she spreads a food-mat in front of them. As last she takes up the dish and puts it down in front of her guests.

Immediately they all eat with spoons; and after they have eaten with spoons, the wife of the host takes other small dishes and puts them down between the men and the food-dish. This is called "receptacle for the bones." As soon as the guests find a bone, they throw it into the small dish; and they keep on doing this while they are eating. After they have finished eating with spoons, they put their spoons into the dish from which they have been eating.

Then they take the small dish in which the bones are, and put it down where the large dish had been, and they pickup the bones with their hands and put them into their mouths and chew them. Therefore this is called "chewed;" namely, boiled halibut-head.

They chew it for a long time and suck at it; and after they finish sucking out the fat, they blow out the sucked bones; and they do not stop until all the bones have been sucked out.

They the woman takes the small dishes and washes them out, and she pours some water into them down again before the guests. Then they wash their hands. As soon as they have done so, they drink; and after they have finished drinking, they go out. Then they finish eating the halibut-heads.

Halibut-heads are not food for the morning, for they are too fat. They only eat them at noon and in the evening, because they are very fat; that is the reason why they are afraid to eat them, that it makes one sleepy.

Meals: Each family was allowed a small fire in their area, to prepare meals, inside the longhouse. There was plenty to eat. Without leaving the longhouse to restock, a family could dine, and even invite guests into their area, for weeks, without running out of food.

Their cooking was varied and clever. They were good cooks. They used whale or fish or salmon oil much as we would use butter and salad oil. They broiled some of food over low fires.

They baked and steamed and boiled their food without using any pots or pans. Pretty neat trick! To do this, first they heated rocks in the fire. When the rocks were hot, they were carefully lifted with utensils and dropped into a thick wooden cedar box or a thickly woven cattail basket full of water. When the rocks cooled, they lifted them out and replaced them with hot rocks. They kept this up until the water boiled.


Salmon oil . . .

The Register Guard

PORTLAND - Two researchers think they've solved the mystery of the name ``Oregon.''

Thomas Love, a Linfield College anthropology professor, and Ives Goddard, a Smithsonian Institution linguist, say ``Oregon,'' is derived from ``wauregan,'' a Connecticut tribe's pidgin word for ``good, beautiful.''

They also argue that ``wauregan'' was related to another Eastern tribe's word ``olighin,'' which means ``beautiful river'' - and that link led to the use of ``wauregan'' in naming a Northwest river flowing into the Pacific Ocean.

. . . Regarded in American history both as a first-rate frontiersman and a two-bit land speculator, Rogers is widely acknowledged as the first person to use the term ``Ouragon.'' That came in his unsuccessful 1765 petition to the English crown seeking financing for an expedition in search of a fabled passage linking the coasts.

Love and Goddard say Rogers felt pinched to appear more knowledgeable than he was about the lands and rivers west of the Rocky Mountains. So he hastily applied ``Ouragon'' to an unnamed river on maps of the time.

The authors suggest different theories for why Rogers wrote ``Ouragon'' rather than ``wauregan'' - such as different translations or shifts in tribal pronunciation.

``There's no doubt that we've got it,'' Goddard said. ``It's like pieces of a jigsaw puzzle all fitting together.''


The Oregonian had a much better article on this on Saturday, but it isn't available online.

10 June 1805 -- "My fare is really sumptuous this evening; buffaloe's humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetitite; the last is not considered the least of the luxuries." -- Meriwether Lewis

Buffalo stew:

• 2 pounds buffalo or beef stew meat, cut into 1-inch cubes
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup brandy
• 2 tablespoons butter
• 1/2 cup finely chopped Smithfield ham or prosciutto
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 teaspoons minced garlic
• 2 cups beef stock
• 2 cups dry red wine
• 2 tablespoons minced fresh parsley
• 1 bay leaf
• 1/2 teaspoon thyme

Suet dumplings:

• 4 ounces suet
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold water

Season the buffalo meat with salt and pepper, and lightly toss with the flour. In a large pot, heat the olive oil over medium-high heat. Add the meat and brown on all sides. Stir in the brandy, scraping up any browned bits, and simmer until almost all of the liquid has evaporated. Transfer the meat to a bowl and set aside.

Add the butter to the pot and reduce heat to medium. Add the ham and sauté until lightly browned. Add the onion and carrots and sauté until tender. Add the garlic and sauté until fragrant. Return the buffalo and any accumulated juices to the pot. Stir in the beef stock, red wine, parsley, bay leaf and thyme, and bring to a simmer. Cover the pot, reduce the heat to medium-low, and simmer for two hours or until the buffalo is very tender.

For the suet dumplings: Place the suet in a food processor and process until finely ground. Add the flour and salt, and pulse until well combined. With the processor still running, pour in the water in a thin stream. Pluse until the dough comes together in a ball. Shape the dumplings into golf-ball sized balls.

Add the dumplings to the simmering stew and turn them to coat in the sauce. Cover the pot and continue to cook an additional 25 minutes.

Serves six.

Fort Clatsop Salmon Chowder

4 cups vegetable or chicken broth
1/4 pound smoked salmon
1/2 pound sweet potatoes, peeled and diced
1/2 cup sliced fennel
1 small onion, peeled and chopped
Salt and freshly ground black pepper
1 tablespoon chopped fennel fronds
Yield: Serves 6 to 7

Bring the broth to a boil. Stir in the salmon, potatoes, fennel and onion. Add salt and pepper to taste. Return to a boil. Cover and reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the vegetables are tender. Sprinkle with chopped fennel fronds and serve immediately.

Note: Fennel is an aromatic plant with a bulbous base and celery-like stems that are eaten like vegetables, and with green feathery foliage used for garnish or flavoring. Fort Clatsop is near the Pacific Ocean in Oregon. -- From the "The Food Journal of Lewis & Clark," by Mary Gunderson



Buffalo, Turnip and Berry Ragout

In her book, Mary Gunderson presents the following recipe with a journal entry from a day in 1805, when Meriweather Lewis recounts seeing “Buffaloe Elk and goats or Antelopes feeding in every direction.”

* 1 pound buffalo stew meat, cut into 1 1/2-inch cubes
* 1/3 cup stone-ground cornmeal
* 1 to 1-1/2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1 to 3 tablespoons vegetable oil or other fat
* 3 to 4 turnips, peeled and cut into eighths
* 1 medium onion, peeled and quartered
* 1 cup fresh (or 1/2 cup dried) blueberries

Toss the buffalo cubes in a mixture of the cornmeal, salt, and pepper. Heat 1 tablespoon of the oil in a heavy 3-quart Dutch oven over medium-high heat. Add the buffalo and brown on all sides, stirring often, for 5-7 minutes, adding additional oil if needed. Reduce the heat to medium if the meat browns too fast. Stir in 2 cups of water, the turnips, onion and blueberries. Bring to a boil. Reduce the heat to low. Cook, covered, for 1 to 1-1/2 hours, stirring and basting regularly. Serve immediately. Makes 4-5 servings.



Berry Pudding

6 cups blueberries (or serviceberries, buffalo berries or chokecherries), fresh or frozen
1 cup sugar
1/2 cup flour
Yield: About 4 cups

Combine the berries, sugar and 1 cup water in a saucepan. Bring to a boil. Reduce the heat to medium-low and cook the berries for 5 minutes.

Beat together the flour and 3/4 cup water until the mixture is smooth. Beat 1/2 cup hot berry liquid into the flour mixture, then stir all at once into the berry mixture. Return the mixture to a boil, stirring constantly, for 2 to 3 minutes, or until the mixture is thickened and glossy. -- From "The Food Journal of Lewis & Clark"

Note: The cooking method for this pudding used in Lewis and Clark's time would be to pummel the berries with stones and form the resulting mash into patties that were cooked with water to make a berry sauce. Today, many Great Plains Lakota and Dakota cooks make Berry Pudding with the modern addition of sugar for sweetening and flour for thickening.


Rooster Rock Tomato Soup
Serves 10-12
1/4 lb carrots, diced
1 lb celery, diced
1 lb onions, diced
2 tablespoons chopped garlic
1 cup whole fresh oregano
1 cup whole fresh thyme
1 quart tomato juice
1 cup tomato paste
1 cup vegetable base or to taste
2 gallons of water
Saute carrots, celery, and onions until translucent. Add garlic, bay leaves, oregano, and thyme. Pour in the rest of the ingredients and heat. Thicken with cornstarch and water. Strain and serve.



Home Corned Beef

Lewis and Clark's White Chili

Maple Sugar Pie

Hominy Fritters

Lemon Meringue Pie

Hard Tack Bisquits

Everyday Hominy with Bacon

Buffalo Bacon and Beans

WILLIAM CLARK'S BIRTHDAY FRUIT SALAD

Another site notes that the expedition brought salsify back to Thomas Jefferson

IF IT WERE called "The Lewis and Jefferson Cookbook," Leslie Mansfield's "The Lewis & Clark Cookbook, Historic Recipes from the Corps of Discovery" might make more sense. After all, Jefferson had a house and a garden. But even then, some of the elaborate recipes in this fanciful collection might raise an eyebrow. As it is, the book is more like a reverie than an account of what the explorers actually ate. For Meriwether Lewis and William Clark and the band of approximately 30 men they led to the Pacific Ocean and back at the dawn of the 19th century, food was a matter of survival; and the recipes in this book are involved preparations in a style that few people enjoyed in the best of times, let alone in the wilderness.

Charbonneau's Boudin Blanc Terrine, Chicken Capitolade, Mocha Cream Pie? Such luxuries were certainly conceivable at Monticello, but on the frontier? No way. Judging by excerpts from Lewis' journals, it seems more likely that plain meat, boiled or broiled, was the mainstay of the corps, and luxuries like flour and cornmeal were doled out along the way like candy. If they hadn't been supplemented by whatever the men could shoot or gather (thousands of animals, gallons of maple syrup made from sap in the spring of 1805, various roots and shoots purchased from Indians) the stores they carried would have lasted little more than six weeks. And the journey took more than two years.

Long before they reached the Pacific Northwest, the original supplies of flour, cornmeal, biscuits, beans, peas and coffee were gone. Lewis was on his last pound of flour by July of 1805 when he boiled some of it in water and served it to Chief Cameahwait of the Shoshone. The chief said the simple pudding was one of the best things he had eaten in a long time.

Saveur
Dungeness crab is fished all along the Pacific coast, from central California to the Aleutian Islands. The vast majority of the dungeness eaten in California, however, comes from around Eureka and Crescent City, in the northernmost reaches of the state. Some people claim that dungeness from the San Francisco area is superior to any import (even from 100 miles or so to the north)-and at lunch one day in San Francisco a year or two ago, I was astonished to hear Julia Child observe (correctly, as it turned out) that the dungeness in her crab Louie had obviously not come from local waters. The difference, though a subtle one, is based on diet: Crabs from Bodega and Half Moon Bays and the shelf outside San Francisco Bay feed on clams and mussels, which makes them sweeter than their kelp-eating cousins from farther north.

Visitors to the Bay Area tend to identify crab with Fisherman's Wharf-the famed San Francisco tour-ist attraction lined with seafood restaurants and take-away crab stands (which locals never really trust and almost never visit). For me, the best place to sample dungeness crab in all its delightful simplicity-outside my own home, anyway-is a modest, 20-stool enterprise on Polk Street called the Swan Oyster Depot. Rain or shine, there's always a line at Swan's tile-and-marble oyster bar, and a couple of hundred pounds of dungeness crab are consumed there daily-in crab cocktails, as crab Louie, or simply boiled in the shell and cracked. Real aficionados order a double crab cocktail and eat the sweet, ivory-hued legs with a dish of mayonnaise, homemade horseradish, lemon juice, a few capers, and cracked black pepper on the side. Few dishes have ever given me more sheer pleasure.


. . . The day after our crab-hunting expedition, we paid a visit to Mary McQuillen, aged 66, an elder of the Kwe-Dee-Aatlh (also called the Makah) tribe in nearby Port Townsend. We dropped by her small wooden house, not far from the bay. It was filled with photographs of relatives and herself in full tribal regalia. McQuillen is a well-known storyteller in the traditional style. One of her centuries-old songs, she told us, is a paean to crab. ''We thank the crab for giving its life for our well-being, and we thank our Creator to be assured of future abundance.'' It is still common today, she said, for younger tribesmen to bring gifts of crab to the elder members as a symbol of respect.

The Kwe-Dee-Aatlh, who had a reputation among local tribes as generous hosts, used to stage huge crab feeds. Sometimes, McQuillen told us, the crabs would be steamed in pits lined with rocks and salal berries and served with wild asparagus and potatoes. ''But when the first crabs were harvested each year,'' she continued, ''our forefathers would simply steam them in great pots. Lots of speeches about crab would ensue, and when they'd all been eaten, we'd return the shells to the waters they'd come from, thanking them, thanking the Creator, and assuring the other crabs that they'd always be honored.'' That's a sentiment any San Franciscan would understand.

Ciopino
In Genoa, ciuppin is a traditional puréed fish soup. Genoese immigrants in San Francisco's North Beach adapted the term to designate this nonpuréed, crab-filled seafood stew. Our version comes from the city's Hayes Street Grill.

1/2 cup extra-virgin olive oil
1 large yellow onion, peeled and chopped
6 cloves garlic, peeled and chopped
2 medium carrots, diced
1 28-oz. can imported whole Italian tomatoes, drained and chopped
2 cups light red wine, preferably California pinot noir
4 cups fish stock
4 bay leaves
1 bunch fresh Italian parsley, trimmed and chopped
1 tbsp. lemon zest
1 tbsp. finely chopped fresh oregano
1 tbsp. fresh thyme leaves
2 tbsp. chopped fresh basil
1 tsp. cayenne
Salt and freshly ground black pepper
12 dungeness crab legs, cracked
8 mussels, well scrubbed
16 manila clams, well scrubbed
16 medium shrimp
4 black sea bass or rockfish filets (about 2 lbs. total)

1. Heat oil in a large pot over medium heat. Add onions, garlic, and carrots and cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes, wine, stock, bay leaves, parsley (reserve about 1/4 cup for garnish), lemon zest, oregano, thyme, basil, and cayenne. Bring to a boil, then reduce heat to low and simmer, partially covered, for about 40 minutes. Strain, discarding vegetables and herbs, and return broth to pot. Season to taste with salt and pepper.

2. Add crab legs, mussels, clams, and shrimp to broth, stir gently, and cook over medium heat until mussels and clams open. (Discard any that don't open.) Add bass filets and simmer for another 7 minutes or until fish turns opaque. Ladle soup into large bowls and garnish with reserved parsley. Serve with toasted sourdough bread if desired.

Crab Louie
Nobody knows for sure who Louie was, or where this dish was invented-but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.

1 cup mayonnaise
1/4 cup ketchup
1/4 cup sweet pickle relish
2 tbsp. chopped black olives
1 small white onion, peeled and minced
Salt and freshly ground black pepper
1 head iceberg lettuce
Meat from 2 cooked 2-lb. dungeness crabs (or 4 cups cooked lump dungeness crabmeat)

1. Mix together mayonnaise, ketchup, pickle relish, olives, and onions in a small bowl. Season with salt and pepper to taste. Refrigerate dressing until ready to use.

2. Core, wash, and dry lettuce, then slice into shreds. Place in a bowl and toss with 1 cup dressing. Divide lettuce between 4 plates, place 1 cup crabmeat over lettuce on each plate, and spoon a bit of remaining dressing over crabmeat. Adjust seasoning if necessary. Serve with lemon wedges and Tabasco sauce if desired.

Pickled Dungeness Crab
North Beach ''old stove'' (traditional home cook) Rose Pistola provided this recipe for us.

1 cooked 2-lb. dungeness crab
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 cup finely diced celery hearts and leaves
1 medium carrot, peeled and diced
1 shallot, peeled and diced
2 tbsp. finely chopped fresh chives
1 clove garlic, crushed and peeled
Salt and freshly ground black pepper
1 lemon, thinly sliced

1. Pull top shell off crab and remove gray gills. Scoop out and discard any soft fat. Crack legs with a nutcracker to expose flesh. Split crab in half down middle, then cut between each of the legs. Place crab pieces in a shallow glass dish.

2. Whisk together oil, vinegar, celery, carrots, shallots, chives, and garlic. Season with salt and pepper. Pour dressing over crab pieces and toss to coat well. Cover and refrigerate for 24 hours.

3. Transfer crab pieces to a platter, drizzle with marinade, and garnish with lemon slices.

Roast Dungeness Crab
Chef Reed Hearon serves this spicy dish at Rose Pistola's, his San Francisco eatery.

1 tsp. fennel seeds, toasted and crushed
1 bunch fresh parsley, trimmed
2 tsp. fresh thyme leaves
2 cloves garlic, peeled
1 tbsp. red pepper flakes
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 cooked 2-lb. dungeness crabs
1 lemon, quartered

1. Combine fennel seeds, parsley, thyme, garlic, red pepper flakes, and oil in a food processor. Pulse until puréed.

2. Pull top shell off crabs and remove gray gills. Scoop out and discard any soft fat. Crack legs with a nutcracker and split crabs in half down middle. Place in a shallow baking dish, pour marinade over crabs, cover, and refrigerate for 2 hours.

3. Preheat oven to 400°. Roast crabs, uncovered, until golden brown, about 10 minutes. Cut crabs into sections between the legs and garnish with lemon quarters.

I really like the idea of the Wharf style D Crab. It fits in with the image that Jim had of the guy drinking beer, eating lobster, getting butter all over his face and just loving it. Crab Louie as a salad the same. The Ciopino and the Roast D Crab appeal as frequent specials.

Cecillia Nibeck wouldn't know a good salmon recipe if it hit her in the head. Lucky for us she just went ahead and published every single one that crossed her path. This is one of those typical plastic ring bound cookbooks of home cook recipes that I would ordinarily steer clear of, our current project however justified 2 bucks and a half an hour of rifling its contents.

This book was published locally in 1987 pre-internet, pre-fusion, pre- Alice Waters, so it gives us a pretty good soil sample of Alaskan cooking from that geological period.

Her foreword states:

I moved to Alaska in 1972. After one season of salmon fishing on Resurrection Bay I had a salmon full of salmon - but only two salmon recipes! My family soon grew tired of salmon loaf and salmon croquettes, (is this woman insane? do the words: grilled, broiled, pan fried mean anything to you? salmon loaf? dios mio. ) so I sent out a request to family and friends all over the world.

The result is a book of over 250 recipes in a book with pages missing and out of order.

I concern myself here with recipes that a) seem to be Alaskan b) sound interesting c) can be salvaged from Cecilia's chicanery.

Chapter One: Fresh salmon:

Three recipes for pickled salmon (bar food, app platter item?) The most promising recipe:

Cold Pickled Salmon

2 q water
2 TB pickling spice
1 onion
1 carrot
2 sprig parsley
2 t dill seed
1 TB salt
3/4 c vinegar
4-6 lb salmon filet
cheesecloth
1 lemon sliced
3 tablespoons fresh dill
6 TB sugar
1 cucumber p&d
1 c cherry tomatoes

simmer aromatics 10 mins, poach fish. pack fish with sugar lemon, onion, dill. Cover with liquid. Store 2 days. garnish with cuke and tom, mayo, dill, etc.

Salmon Chowder
2 slice bacon
1 onion
1 clove garlic
21/4 c water
1/2 c white wine
1 bay leaf
2 whole allspice
3 chicken boullion cubes
1 salmon steak
1 halibut steak
1/4 ap flour
2 cups milk
nutmeg
s&p

obviously this would be better with salmon nage and/or homemade chicken stock.

Salmon Filets with Apple Butter
Fall Salmon menu item?

Broiled Salmon with horseradish

Salmon Wellington ( I can't decide if this is a dumb idea)

From the chapter: Smoked Salmon:

Smoked Salmon Soup - good idea, frightening recipe involving worcestshire, chicken stock, red wine and the dreaded stewed tomatoes.

Smoked Salmon Chowder

3 TB Butter
1 onion minced
1 stalk celery minced
1 large potato cubed
2 TB flour
1 c fish, clam or chicken broth
1 c water
3 fresh parsley sprig
1 bay leaf
1/2 tsp thyme
8 oz smoked salmon, cubed (?)
1 c milk
1/2 c whipping cream
fresh ground pepper
snipped fresh chives
prepared white horseradish

That may be the soundest recipe in the book

Smoked Salmon and Egg Salad
2 hard cooked eggs
3 oz watercress
6 oz lightly smoked salmon
1/4 c lemon juice
1/3 c olive oil
1/4 tsp dill weed
1/4 tsp dry mustard
1/4 tsp sugar
dash black pepper
1 TB capers

Smoked Salmon and Scotch Whiskey

Smoked Salmon Cheesecake

Here is a better recipe from Adelphia Seafoods
2 cups French bread cubes
1/2 cup toasted walnuts
1/2 cup melted butter
1/2 cup Swiss or Gruyere Cheese, grated
1 Tablespoon fresh dill, minced
1 onion, chopped
3 tablespoons butter
1-3/4 lb. cream cheese
1/2 lb. Swiss cheese, grated
1/3 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1/2 lb. smoked salmon
Red caviar as a garnish

Combine first five (5) ingredients and process in blender or food processor until crumbled. Press onto bottom and up the sides of a greased spring-form pan. Refrigerate. Saute onion in butter until tender. Cream the cream cheese. Beat in onion, Swiss, whipped cream, salt and pepper. Add eggs, one at a time, beating briefly after each addition. Fold in salmon. Pour into crust. Bake at 350 degrees F for 45 minutes.
Garnish with fresh dill and red caviar.

more and more from emeril (bam!)

Smoked Salmon with Celery Root

Mouseline of Smoked Salmon


From the Chapter: Canned Salmon:

Salmon Corn Chowder

Hot Salmon Chowder
1 c carrots sliced
1 onion sliced into rings
2 cans salmon
1 large can evap milk
1/2 c heavy cream
2 cans cream of mushroom soup
1/4 cup green pepper
1/4 c celery
1/4 clove garlic
1 pinch thyme
2 TB parlsey
s&p

Cold Salmon Soup

Cold Salmon Soup with Green Sauce
2 cans salmon
4 onions chopped
4 stuffed olives chopped
1/2 cucumber
2 radishes
s&p

1/2 dill pickle
1 cup mayonaise
2 tsp parsley
2 tsp spinach leaves minced
2 TB sour cream

1/2 head boston lettuce
lemon wedged
parsley sprigs

Cold Salmon Bisque

Deviled Salmon Platter
1 can salmon
lettuce leaves
4 hard cooked eggs
1 cucumber sliced thin
1 tomato wedged
put on a plate
1/2 cup mayonaise
2 tsp dry mustard
1 tsp dill
mix and also put on plate


Lomi Lomi Salmon
2 cans salmon
3 tomatoes diced
1/3 c sliced green onions
1/2 finely chopped onions
2 TB water
combine everything. chill several hours
add 1 cup crushed ice and serve

Spiced Salmon

Tomato Salmon Relish
1 can salmon
6 tomatoes diced
4 green onion
1 can jalapenos chopped fine
1/4 c vinegar
1tsp sugar
1 tsp salt


Salmon Caper
8 oz cream cheese
1/2 tsp anchovy paste
1 can salmon
2 tsp chopped capers
1 TB minced onion

serve on crackers

Salmon Stuffed Eggs
10 hard cooked eggs
1/2 c salmon
1 anchovy filet
1/2 c butter
1 tsp worcestershire
s&p

Salmon Quiche
Salmon Pot Pie
Pate au saumon ( salmon pie)
Salmon Custard Pie
Salmon Pie with Bisquits
Salmon Croquettes
Salmon Corn Cakes

Salmon Rabbit Pie
2 cans salmon
1 c cooked peas drained
2 TB green pepper, fine dice
1 c grated cheese (????!!!!!)
1/2 c milk
1 cup bisquick

Heat oven 450. Mix salmon, peas, green pepper, spread in 10 x 6 dish. Blend cheese milk, pour over salmon. Mix mayonaise, 1/3 cup milk and bisquick with fork. drop with spoon over salmon mixture. Bake 10- 15 minutes until browned.

Well, like I said, not the best cook, but I think the book points to some interesting ideas. It also bluntly moves me towards broad brush stroke goals of wanting to look at over 1000 authentic NW cuisine recipes, cull out 2-300 to become familiar with and from there we pair down to 30-40 potential menu items and hopefully no hard feelings.

Posted below are nearly 40 recipes taken from Recipe Source that start to stake out a universe of authentic Northwestern cuisine. I had meant to make some notes on some of the reading that I've been doing, but I got into Recipe Source and got on a roll.

There are a number of recipes that point to dishes that we could use for the restaurant. Some fun bar food. Some good desserts. Some of the recipes are a little too authentic, but I think they are fun to read and they give us a foundation in authentic Northwest cooking that will serve us well over time.

What's inspiring is that I'm uncovering a coherent cuisine that seems to be largely forgotten or unknown. It never really coalesced the way Louisiana Creole and Cajun, Carolina Low Country, Texas Barbecue, Southwestern and Midwestern cuisines did.

I wanted to make some notes on a Saveur article on a Alaskan 4th of July but it isn't available online. Hopefully I'll get to that tomorrow night. One thing that it points out is that pickled kelp is definitely a Alaskan mainstay, I've come across it in three separate places.

Alaska definitely seems to have the most clearly defined cuisine, the most self conscious. Not surprising.

I also wanted to make some notes on the other books that I'm reading in the next few days.

Lowbush Moose (and other Alaskan recipes) by Gordon Nelson a retired Alaskan State Trooper. It was published in 1978. He was a damn good cook and a fine storyteller.

Salmon Recipes from Alaska by Cecilia Nibeck (1987) She moved to Alaska in 1972 with 2 salmon recipes. After driving her family crazy with those she put out the call to friends and family for recipes and the result is this book of over 250 (mostly bad) recipes. None are particularly good recipes but there are about two dozen good ideas.

Basque Cooking and Lore by Darcy Williamson (1993) about Idaho Basque farmer cooking is a treasure trove of exciting solid recipes that expand the boundries of authentic Northwest cuisine in interesting and dynamic ways.

American Cooking: The Northwest by Dale Brown (1970) is part of Time Life's invaluable "Foods of the World" series. This book is going to be the bible of this project. I've got to track down the recipe index. I've finished reading the chapter on the pioneers and half the chapter on Alaska. The chapter on the pioneers did exactly what it was supposed to do. It established a solid foundation for understanding where this cuisine came from and how it developed.


I'm convinced that we are on to something here. Just scrolling through the random recipes that I pulled off Recipe Source, you can start to get the sense of something with roots and history that has some style and character. And we really haven't started getting into Wild Game, Salmon, Artic Char, Halibut, Sturgeon, Roe, Berries, Cheese, etc. These are simple pedestrian home cooking recipes and I'm already hungry.

Seattle Dutch Babies

Recipe By : American Home Cooking
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
1/2 Cup Flour
1/2 Cup Milk
2 Tablespoons Butter -- Melted
1/4 Teaspoon Salt
1/2 Lemon Rind -- Grated
Confectioners Sugar
Lemon Wedges -- Optional

In a bowl, beat the eggs. Beat in the flour, 2 tablespoons at a time, beating just until smooth. Beat in the milk, butter, salt, and lemon rind (if used). Generously batter two 9-inch pie pans. Divide batter between them. Bake in a preheated hot oven (400 deg) for 10 minutes. Lower heat to 350 deg and bake 5 more mintues. Sprinkle with confectioners sugar and serve with lemon wedges.


- - - - - - - - - - - - - - - - - -

NOTES : From the cookbook notes:

These popover-like baked pancakes were a specialty of the old-time Manca Restaurant. A good way of serving them is to sandwich them with jam, and if you must, butter.


From my notes:

I find the secret the these is unbridled use of Pam, or some other cooking spray on the pie plates instead of butter. If they don't have a slik surface, they will get stuck and just sit in the pan.

SMOKED SALMON, BACON & CHEDDAR ROLLS

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fish Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salmon, smoked
7 sl White bread, crusts removed
4 oz Tillamook medium cheddar
-shredded
7 sl Bacon

Slice a piece of smoked salmon into 1/8-inch thick, approximately 1-inch long and 1/2-inch wide pieces; 14
pieces. Cut each piece of bread and the bacon slices in half. Place a piece of smoked salmon at the end of
bread and sprinkle with cheese. Roll bread and wrap a piece of bacon around it. Secure with a toothpick.
Place on ungreased cookie sheet and bake at 400-degrees for approximately 15 to 20 minutes or
until bacon is done. Serve warm.

Title: Apple Cheese Tart
Categories: Fruits, Pies
Yield: 6 Servings

JUDY GARNETT (PJXG05A)
1 1/2 c All-purpose flour
7 tb Sugar; divided
1/2 ts Ground cinnamon
1/4 lb Butter; COLD
2 Eggs yolks
2 ts Ice water
1 c Tillamook cheese; or cheddar
1/3 c Almonds; chopped, toasted
1 1/2 lb Tart apples; sliced thin
1/2 ts Grated lemon peel

Peel apples. Put flour, 3 T. of the sugar and cinnamon in a bowl. Cut butter into flour mixture until it resembles fine bread crumbs. Add egg yolks and ice water and mix until thee dough almost forms a ball. Press on
the bottom and up the sides of a 10-inch tart pan. Chill 30 minutes. Pastry dough may also be prepared in a food processor. Sprinkle cheese and nuts over bottom of pastry shell. Arrange apple slices over this mixture.
Sprinkle with lemon peel and remaining 4 T. of sugar. Bake in preheated 400 deg. oven and bake for another 20 to 25 minutes. Serve warm with slices of Tillamook or Cheddar cheese. Serves 6.
Judy Garnett/pjxg05a


Marc's note: I would sub Oregon Hazel nuts to make it oh so oregonyish.

Little Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Unbleached Flour
1 teaspoon dry Mustard
1 teaspoon Paprika
1/4 teaspoon Baking Powder
1 cup Butter -- at Room Temperature
10 ounces sharp Cheddar cheese -- Grated
1 teaspoon Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.

From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

Lucy's Salmon Soup

Recipe By : Lucy, Juneau, Alaska
Serving Size : 8 Preparation Time :0:00
Categories : Galley

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
2 tablespoons flour
1 8 oz can stewed tomatoes
3 cups milk
1 7 3/4 oz can salmon
2 tablespoons parsley
1 cup grated monterey jack cheese

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.

Title: PEROGIE PUFFS
Categories: Main dish, Vegetarian
Yield: 1 servings

2 c Creamed cottage cheese
4 c Flour
1 ts Baking soda
1 ts Salt
1/4 c Canola oil
1 c Warm water
2 Eggs

-------------------------FILLINGS-------------------------
Cheese Whiz
Bacon bits
Ground meats
Mashed potatoes

Press cottage cheese through potato ricer or sieve. Add to flour, baking soda and salt. Rub well together.
Mix oil, water and beaten eggs and add to flour mixture. Knead and add more flour if needed to make a
rather sticky dough (not dry). Pinch off a piece of dough, flatten in the palm of your hand and fill with
a mixture of mashed potato, Cheez Whiz, bacon pieces (optional), salt & pepper to taste. Deep fry until
brown. These also freeze well.

This dish is typical of Manitoba, Saskatchewan and Alberta.

Berry Cobbler

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Honey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt fresh berries
1/2 c sugar
few drops of rosewater
1 c cornmeal
1/4 c sugar
1 tsp baking powder
1 tsp salt
1/2 c sour milk or buttermilk
2 tbsp melted butter
1/4 c Saskatchewan or Manitoba honey
1 tbsp melted butter
juice of 1/2 a lemon

Clean the berries, place them in a 2-qt. baking dish, sprinkle with sugar and rosewater.

Mix together the cornmeal, sugar, baking powder and salt. Quickly stir in the buttermilk and the melted butter (2 tbsp). Mix gently.

Drop this batter by tablespoons on top of the sweetened berries forming a design of rounds.

Mix together the honey, butter (1 tbsp) and lemon juice. Pour over the berries and biscuits. Bake in a 375 degree F oven 40 to 45 minutes. Serve
tepid with rich cream.

- - - - - - - - - - - - - - - - - -

NOTES : Use Saskatoon berries, strawberries or blueberries

Title: Buffalo & Beans
Categories: Meats, Bean/legume
Yield: 12 servings

1/4 c Vegetable oil
1 Green pepper, chopped
1 Red pepper, chopped
2 c Mushrooms, sliced
4 md Onions, sliced
1 1/2 lb Lean beef, ground
1 1/2 lb Buffalo meat, ground
28 oz Kidney beans (2 cans)
28 oz Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
Spices & herbs to taste

Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8-12.

One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93

CALGARY POT ROAST

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Boneless lean beef roast
1 t Dry mustard
1/2 ts Salt
1/2 c Chopped onion
7 1/2 oz Can tomato sauce
2 tb Vinegar
1/2 ts Thyme
1/4 ts Freshly ground pepper

Braising in tomato sauce guarantees tender, flavorful beef.

Trim all fat from roast. Rub dry mustard and salt into the surface of the meat. Place in a lightly
greased, oven-proof dish. Top with onion. Combine tomato sauce, vinegar, thyme and pepper. Pour over
roast and cover tightly. Bake at 325 F for 3 hours until meat is tender.

Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier of Calgary,
Alberta Nov 93

Title: Watermelon Cake
Categories: Cakes
Yield: 6 servings

1/2 c Butter
1 c Sugar
1/2 c Sweet milk
3 Egg whites
2 c Flour, sifted
3 1/2 ts Baking powder
Lemon juice to taste
4 Dr red food coloring
1/2 c Raisins

Take a little more than 1/2 of the mixture and to it add 1 teaspoon liquid cochineal (modern: few drops of red food color) and 1/2 cup raisins. Put the red part in the centre and bake. Cover with a frosting colored green with spinach (suggest: green food color).

Source: Blue Ribbon Cook Book, 1905 Winnipeg Manitoba Shared by
Elizabeth Rodier

Marc's note: My reading is showing the Watermelon has long played a surprisingly important part of NW cooking.

Title: Bannock
Categories: Canadian, Breads
Yield: 6 servings

1 c Whole wheat flour 1/2 ts -Salt
1/2 c All purpose flour 2 tb Butter, melted
1/2 c Rolled oats 1/3 c Raisins; optional
2 tb Sugar, granulated 3/4 c -Water; approx,
2 ts Baking powder

Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.(Blueberries are terrific if one is camping in northern Ontario in August.)

"Bannock, a simple type of scone was cooked in poineer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's resturant in Halifax serves an oatmeal version similatr to this one. For plain bannock, omit rolled oats and increase the all purose floue to 1 cup.... One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet. Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the stove's dampers while _Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit."

SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_

Title: Beaver Tail (jvn)
Categories: Meats
Yield: 1 servings

1 Beaver tail

Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)

:source: Yukon Cookbook by Leona Kananen

GAKONA DRY MOOSE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Rendered beef fat
1 c Tomatoes -- chopped fresh or
-stewed
1 c Onion -- minced
1/2 c Dried green onion -- plumped
-in a small amt of water
-- Salt & pepper
1 1/2 c -- water
1 cn Mushroom stems & pcs, 4 oz

The moose that is taken late in the season & destined to feed many Alaskan families is often a dry & lean animal. To lovers of fat beef, late-season moose isn't much of a treat. While living in Flennallen one winter, we learned from a family in Gakona how to make a sauce to eliminate some of the problem. It's good on fat moose or beef, too.

In frying pan over medium heat bring fat to hot. Combine all vegetables except mushrooms in a bowl & salt & pepper to taste. Pour them into hot grease & saute for 3 mins. Add water & bring to a boil. Cook for 10 mins,
stirring occasionally. Drain mushrooms, add them to sauce & heat for another 2 mins. Add extra liquid if mixture appears too dry. Serve either on or beside meat.

From: Smokehouse Bear, More Alaskan Recipes & Stories, by Gordon R. Nelson
1982, Alaska Northwest Pub. Co. Anchorage Ak ISBN 0-88240-227-7 Typed by
Deidre Ganopole

Willapa Bay Oysters Courvoisier

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C. fresh Italian parsley
leaves
1/4 C. fresh oregano leaves
1/4 C. chives -- chopped
1/4 C. scallions -- greens only,
diced
10 Tbsp. unsalted butter
1/4 C. Courvoisier cognac
peel of 1 lemon
1/4 C. canned green
peppercorns
peppercorns
12 fresh oysters
1/4 C. grated Gruyere cheese

Here's the Grand Prize Winner for the 1986 Courvoisier Culinary Classic. James Stiles of Seattle won.

Finely chop herbs and saute them in 2 tablespoons butter until they are wilted. Set aside. In medium saucepan, combine cognac with lemon peel and gently simmer until it is reduced to about 3 tablespoons. Remove lemon peel and discard. Add 8 tablespoons butter and 12 teaspoons of green peppercorns. Simmer to combine the flavors. Set aside. Preheat oven to 400 degrees. If oysters are in their shells, shuck them. Fix the deeper of the two halves of the shells in a baking pan. To avoid oysters from sliding, use either rock salt or crinkled foil as a base. If oysters are not available in their shells, prepare recipe in porcelain dishes or ramekins. Put about 2 teaspoons of herb mixture on each shell or spread it over bottom of each ramekin. Sprinkle with grated cheese, about 1 teaspoon per shell. Place oysters on cheese and herb beds and glaze each with Courvoisier green peppercorn mixture. Bake about 6 to 8 minutes.

SEATTLE-STYLE CIOPPINO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish
Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SWEET PEPPER SAUCE-----
2 tb Olive Oil
1 md Red Bell Pepper, stemmed,
Seeded and chopped
1 md Green Bell Pepper, stemmed,
Seeded and chopped
1 md Onion, chopped
2 Cloves Garlic, minced
2 tb Fresh Basil Leaves, minced
1 t Dried Oregano
28 oz Can Whole Tomatoes in
Juice, coarsley chopped
8 oz Bottle Clam Juice
1 c Italian Merlot Wine
-----CIOPPINO-----
2 tb Olive Oil
1 Yellow Bell Pepper, stemmed,
Seeded and cut into chunks
1/2 Onion, cut into chunks
1 lg Clove Garlic, minced
1 lg Plum Tomato, sliced
3 tb Fresh Lemon Juice
1 lb Live Mussels, scrubbed and
Beards removed
1 1/2 lb Red Snapper, cut in chunks
1/2 lb Unshelled Shrimp
2 lb Cooked Dungeness or other
Crab, cleaned and cracked
With body section cut into
Pieces
1/2 lb Calamari Mantles, cut into
Rings

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and
saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine.
Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion
and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes.

Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper
Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is
opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have
opened. Discard any unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.

Source: Il Bistro Restaurant, Seattle WA Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Title: WINTER SQUASH AND APPLE SOUP
Categories: Soups, Vegetarian
Yield: 6 servings

2 c Butternut squash
-or buttercup squash
-peeled, seeded & chopped
2 c Sweet potato; peeled &
-chopped
3 md Apples; peeled, cored &
-chopped
-Spartan,McIntosh or similar
-cooking apple
1 md Onion; chopped
2 c -Water or just enough to
-cover apples & veggies
1/2 ts Sea salt
1/2 ts Chinese 5 spice;or pumpkin
-pie spice*
1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated.

*Original recipe by David Tinker, Vancouver chef

SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne
MacLellan

NANAIMO SALMON AND MUSHROOM KEBABS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh salmon meat
1/2 c Salad oil
3 tb Lemon juice
36 lg Mushrooms
1/2 c Butter
2 tb Fine breadcrumbs
1 Lemon, cut into wedges
Pinch of salt, pepper and
Parsley
Fresh parsley for garnish
Salt and pepper to taste

Preheat oven to 450 F. Cooking time 15 minutes.

Cut salmon meat into cube size pieces with about 1 inch sides. Mix together a marinade of salad oil,
lemon juice, salt, pepper and parsley. Put salmon in marinade in a glass or enamelled pan in refrigerator
for 1 hour. Slice mushrooms, stems and all, into large pieces. Drain salmon for 10 minutes. Melt butter in a
frying pan. Toss salmon and mushrooms in melted butter. Alternate salmon and mushrooms on skewers to
make kebabs. Lightly sprinkle with breadcrumbs, turning to distribute evenly. Season with salt and
pepper. Put kebabs on a rack over a baking dish in the centre of oven at 450 F and cook for 15 minutes -
longer if the cubes are larger than 1 inch. Take kebabs from oven and sprinkle with chopped fresh
parsley. Serve at once with lemon wedges on the side.

Source: British Columbia Heritage Cookbook
: by Mary Evans-Atkinson pub 1984
: ISBN 0-920620-60-4

From the collection of K.Deck

Deep Plum Pie

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pies & Pastry
Sent To Tnt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 to 16 halved and pitted blue plums
1/2 c brown sugar
1/2 c white sugar
1/4 tsp ground cloves or 1/2 teaspoon cardamon
pinch salt
2 tbsp quick-cooking tapioca
2 tbsp lemonjuice
1 tbsp butter
Pastry for one crust pie

Fill a 9 x 9 x 2 " baking dish about 3/4 full with the plums places cut side down. Combine the sugar, cloves or cardamon, salt and tapioca and sprinkle over the fruit. Shake the dish slightly so that the sugar will sift down through the fruit. Sprinkle with the lemon juice and dot with the butter. Bake at 375 degrees F for 20 minutes.

Roll the pastry and cut nine 3" circles from it. Remove the pie from the oven and place the circles of pastry over the fruit in a slightly overlapping design. Return the pie to the oven and bake for an additional 20 minutes or until the fruit is tender and the pastry brown. Serve warm or cold.

- - - - - - - - - - - - - - - - - -

NOTES : When the first British Columbia plums arrive on the market, I make this pie. If I'm in a hurry, I replace the pastry circles with a big roundball of vanilla ice cream set over the slightly warm plum mixture.

Dresden Sauce

1 Cup Sour Cream
1/2 Tsp Grainy Dijon Mustard
1/2 Tsp Horseradish
1/4 Tsp Salt

Blend together and refrigerate. Will keep well if refrigerated. Make several portions ahead. Once you start using it you will find many other foods it compliments.

NOTES: This is a superb accompaniments to Grilled or Barbecued Salmon but people love it with hamburgers and on baked potatoes. Since I introduced it it is now the main sauce served with Salmon at the World Famous Painter's Lodge in Campbell River, British Columbia. The Salmon Fishing Capitol of the World.

RHUBARB CRUMB TART

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose flour
1 t Baking powder
3 tb Confectioners' sugar
1/3 c Butter or margarine
1 Egg, beaten
4 ts Milk
Filling:
3 c Diced raw rhubarb
1 pk Strawberry flavored gelatin
-(3 oz.)
Crumble Topping:
1/2 c All-purpose flour
1 c Sugar
1/3 c Butter or margarine

Crust:

Preheat oven to 350 degrees. For crust, mix flour, baking powder, and confectioners' sugar in a medium
bowl. Cut in butter until mixture resembles coarse crumbs. Add egg and milk; stir until a ball forms.
Pat into a greased 11" x 7" x 2" baking pan.

Place rhubarb in crust. Sprinkle gelatin over rhubarb.

In a small bowl, mix topping ingredients together until crumbly. Sprinkle over rhubarb mixture. Bake
at 350 degrees for 45-50 minutes. Allow to cool until firm. Yield: 12-15 servings.

NOTE: For variety raspberry gelatin can be used, then add fresh or frozen raspberries with the rhubarb.

SOURCE:*Rebecca Gairns, Prince George, British
Columbia Country Woman Magazine Mar/Apr 93 POSTED BY:
Jim Bodle 7/93

Title: Cariboo Mile House Mustard
Categories: Condiments
Yield: 1 Cup

1 c Dry mustard
1/2 c Brown sugar, firmly packed
1 ts Salt
1/4 ts Tumeric
1 ts White wine vinegar
1/3 c Flat beer

Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle with vinegar to moisten.
Continue moistening with flat beer. Mix together until mustard is a smooth thick creamy mixture. Put mustard
in a jar that has a tight fitting lid. Chill in a refrigerator for future use.

Source: British Columbia Heritage Cookbook
: by Mary Evans-Atkinson pub 1984
: ISBN 0-920620-60-4
: Page 119

Title: Nanaimo Bars
Categories: Candies, Canadian
Yield: 1 servings

First layer: Second layer:
1/2 c Butter; unsalted 1/2 c Butter; unsalt, room temp
1/4 c Sugar 3 tb Cream
5 tb Cocoa powder; unsweetened 2 tb Vanilla custard powder (eg.
1 Egg; beaten 2 c Icing sugar
1 3/4 c Graham wafer crumbs Icing:
1 c Coconut; sweetened 4 oz Chocolate; semisweet (4 sq)
1/2 c Almonds; finely chopped 2 tb Butter; unsalted

For 1st Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occiasionally till melted. Agg egg and stir to cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut and almonds. Press firmly in ungreased 8" square pan. Chill. For 2nd layer: Cream together butter, cream and custard powder together in bowl. Gradually beat in icing sugar till light and fluffy. Spread over first layer. Chill. For Icing: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24

a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very sweet!
Source: Toronto Sun-contest winner

Title: Pumpkin Pancakes
Categories: Brunch, Breads
Yield: 4 Servings

-P FRISCHKNECHT (SMCD91F)
1 c Buttermilk
1/4 c Sugar
2 tb Shortening
1 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1 Egg; slightly beaten
1 c Flour
3/4 ts Pumpkin pie spice
1/2 c Canned pumpkin; or squash

Combine all ingredients & beat until smooth. Cook on griddle or in skillet until browned on both sides; turning once.

Serves 4.

This recipe comes from "The Montana Cookbook" which is a unique & delicious collection of 500 favorite recipes from Montanans throughout the Treasure State. (Read that on the cover!) Formatted by Elaine Radis

MONTANA SOURDOUGH DOUGHNUTS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Brunch Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
1 cup Sugar
1 cup Sourdough starter
1/2 cup Buttermilk
1 tablespoon Oil
=OR=
1 tablespoon Lard -- melted
4 1/2 cups Flour -- sifted
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon -Salt
1/2 teaspoon Nutmeg
Fat for frying

Beat eggs and sugar together. Add starter, buttermilk, lard and sifted dry ingredients. Mix well. Turn out dough and knead on a lightly floured board until smooth. Roll to 1/2" thickness and cut with a 2 3/4" doughnut cutter. Put on greased cookes sheet and let rise for 30 minutes. Fry in hot deep fat (370 ) until golden brown and done. Roll in sugar.
Makes about 3 dozen.

NOTE** Starter may be purchased by mail order from The Gilded Cage,
Anchorage Chapter, Alaska Crippled Children's Association, 225 East Street,
Anchorage, Alaska.

Origin: Women's Day Encyclopedia of Cookery, Vol 1, Montana Section. Shared
by: Sharon Stevens, Feb/94

Title: Salmon Deviled Eggs
Categories: Appetizers, Fish, Kids
Yield: 16 portions

8 Hard boiled eggs 1/4 ts Dill, dried
6 1/2 oz Canned salmon 1/4 ts Salt
5 tb Tartar sauce 1/8 ts Pepper

Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix
with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and
chill.

Susan, Juneau, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska

Alaska Sourest Dough

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yeast
1 tablespoon Vinegar
2 1/4 cups Warm water
1 teaspoon Salt
2 tablespoons Sugar
2 cups Bread flour
1

Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.Replenish starter with equal amounts
of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.

ALASKA MATELOTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
418 g Canned pink Alaska salmon
2 tb Olive oil
8 Spring onions
- trimmed and chopped
2 Garlic cloves -- crushed
25 g Plain flour
300 ml Vegetable stock
300 ml Dry cider
1 tb Freshly chopped basil
1 Lemon -- juiced
100 g Peeled prawns
175 g Mussels in brine
350 g Skate or monkfish
50 g Baby mushrooms -- trimmed
1 sm Onion -- sliced into rings
4 tb Vegetable stock
Salt and black pepper

Drain can of salmon. Make juice up to 300ml / 1/2 pint with water for fish stock. Break fish into large
chunks.

Heat the oil. Gently fry spring onions and garlic. Stir in flour. Add the fish and vegetable stocks and
cider. Mix well. Stir in basil and lemon juice. Bring to the boil. Add prawns, mussels and white fish.
Simmer for 10 minutes.

Cook mushrooms and onion in salt water. Drain and set aside. Stir salmon into soup. Heat through. Serve
garnished with mushrooms and onions.


From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias

ALASKA SALMON CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 oz Canned Alaska salmon
1/2 c Chopped onions
1/2 c Chopped celery
1 Garlic clove -- minced
2 tb Margarine
1 c Diced potatoes
1 c Diced carrots
2 c Low salt chicken broth
1/2 ts Thyme
1/4 ts Black pepper
1/2 c Chopped broccoli
13 oz Low-fat evaporated milk
10 oz Frozen corn kernels -- thawed
Minced parsley

Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes,
carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until
vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn;
heat thoroughly. Sprinkle with minced parsley to serve.


Source: Light & Lively Recipes
Reprinted by permission of Alaska Seafood Marketing
Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias