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Some of our Favorite Recipes

 

Marinades for Salmon and Halibut

All of the recipes below are good with 4 lbs. of fish (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 for an easier clean-up. Barbeque the fish for 10-15 min. when using 1” thick fillets or 20-25 minutes when using 2” thick fillets. You can also cut the fish into chunks and skewer it.

Basic
½ c. soy sauce
1 c. white wine
1 T. garlic powder
1 T. ginger
2 T. rosemary
2 T. parsley
½ c. olive oil

Teriyaki
1 c. soy sauce
1 c. white wine
1 c. brown sugar
1 T. garlic powder
1 T. lemon juice
1 T. ginger
1 T. pepper
1 T. liquid smoke

Mayo and Cheddar
2 c. mayonnaise
2 c. grated cheddar cheese
1 T. dill weed
1 T. garlic powder
1 T. pepper

Mix and spread on top of the fish, then bake or barbeque.


Lox
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.

1 ½ lb firm salmon fillets
1 T. liquid smoke
2 T. brown sugar
8 t. 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 by wrapping it with at least 3 wraps per piece. Then wrap the same with foil, seam side up. All of these steps are very important to ensure an adequate cure. 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.


Clam Dip

½ c. milk
2 pkgs. 8 oz. cream cheese
½ c. green onion
3 T. horseradish
¼ t. Tabasco sauce
¼ t. Worcestershire sauce
2 cans minced clams

Mix all ingredients together. Serve with chip


Hot Halibut Dip
2 lb. halibut (poached or microwaved)
2 medium cans chopped green chiles
8 oz. cream cheese
1 T. minced garlic
1 T. jalapeno juice
1 c. shredded cheddar cheese
1 c. shredded Monterey jack cheese
2 c. mayonnaise

Place all ingredients in a crock pot until the cheese melts. Serve with favorite crackers.

Artichoke Halibut Dip
2 lb. halibut (poached or microwaved)
1 large jar drained artichoke hearts in water
8 oz. cream cheese
½ c. parmesan cheese
1 c. Monterey jack cheese
2 c. mayonnaise

Place all ingredients in crock pot until the cheese melts. Serve with favorite crackers.

Smoked Salmon Jalapeno Dip

8 oz. cream cheese
3/8 c. milk
12-16 oz. smoked salmon (shredded)
¼ c. green onions (finely chopped)
1 can chopped jalapeno peppers (diced)

Mix together. Serve on favorite crackers.

Layered Salad
1 head of lettuce-shredded
1 medium onion-sliced
4 hard boiled eggs-diced
2 c. mayonnaise
1 T. sugar
1 c. sliced celery
½ c. sliced green peppers
1-10 oz. frozen peas
½ c. shredded cheddar cheese
1 T. rice wine vinegar

In a bowl, layer these ingredients in order: Lettuce, celery, green peppers, onions, peas, eggs. Combine sugar, vinegar, and mayonnaise. Spread over the top of the salad. Sprinkle with cheese. Cover and refrigerate for at least 8-10 hours.

Potato Salad
6 hard boiled eggs
5 lbs. cooked potatoes-chopped
1 large sweet onion-chopped
5 dill pickles-chopped
2 c. mayonnaise
1 T. garlic powder
1 T. parsley flakes
1 T. pepper
1 T. sugar
1 T. wine vinegar
Salt to taste

Mix all together. Sprinkle with paprika and chill for at least 3 hours.

Pasta Salad
1 package of colored rotini pasta-cooked
1 package of Italian salad dressing
1 small can of mushrooms
2 cans of black olives
3 medium jars of marinated artichoke hearts

Mix together and enjoy.

Clam Chowder
2 onions-chopped
4 celery stalks-chopped
3 carrots-chopped
2 lbs. bacon-sliced thinly

Crisp bacon, remove from fry pan. Sauté celery, carrots and onion in bacon grease.

Then add:

8 medium potatoes-largely diced
1 T. crushed garlic or garlic powder
2 t. pepper
1 t. thyme
2 T. fresh or dried parsley
4 quarts of juice from clams, or chicken broth

Cook for one hour. Then add:

1 t. tobasco sauce
4 cans chopped clams
4 cans evaporated milk

Heat almost to a boil. Do not overheat. The potatoes should thicken the soup and the clams add juice of their own. If the soup is too thin, mix ½ c of soft margarine and ½ c flour-drop by spoonfuls into the soup before adding the milk.

White Chili

1 lb. great northern white beans-rinsed and drained
1 lb. cubed raw halibut
1 T. olive oil
2 medium onions-chopped
4 cloves garlic-minced
2-4 oz. mild green chiles-chopped
2 t. ground cumin
1 ½ t. dry oregano-crumbled
¼ t. cayenne pepper
5 c. chick stock or broth
3 c. grated Monterey jack cheese
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, chiles, cumin, oregano, 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.


Silky Rich and Smooth Chocolate Pie
This is a no bake recipe.

For the chocolate cookie crust:
4 c. crushed oreo cookies
½ c. melted butter flavor Crisco or butter
Mix crust ingredients together until well combined and press firmly into pie pan. Chill until ready to use.

For the filling:
1-8 oz. pkg cream cheese-softened
1 c. powdered sugar
1 t. vanilla
4 T. instant chocolate pudding
½ c. unsweetened cocoa powder
2 ¼ c. heavy whipping cream
1 c. semisweet chocolate chips, melted

For the whipped topping:
2 c. heavy whipping cream
2 T. sugar
¼ c. milk
Place in bowl. Whip on medium speed until stiff peaks form.


Easy Batter Fruit Cobbler
4 T. butter
¾  c. all purpose flour
½ c. plus 1 T sugar
1 t. baking powder
¼ t. salt
¾ c. milk
2 heaping cups of sliced fresh peaches, nectarines, whole blueberries, strawberries, raspberries, or blackberries or a combination or fruits (or a 12 oz. pkg of frozen berries).

Adjust oven rack to upper-middle position and heat oven to 350 degrees. Put butter in an 8 inch square or 9-inch round pan, set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, ¾ c sugar, baking powder, and salt in small bowl. Add milk; whisk to form smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 T sugar. Bake until batter browns and fruit bubbles, 50-60 mins. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream.

Cherry Cheesecake
4 c. graham cracker crumbs
½ lb. can of light cherry pie filling
½ c. sugar
8 oz. container of cool whip
2 t. vanilla
1 c melted butter
2- 8 oz. pkgs. Of softened cream cheese

Melt the butter and mix with the crumbs. Set aside. Mix cream cheese, sugar and vanilla. Add cool whip. In a 9x13 pan, put ¾ of the graham cracker mixture on bottom of pan. 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.