Cookbook

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.

COLLEEN’S ALASKAN TACO SALAD

1 lb. ground moose burger

1 package taco seasoning mix

4 cups shredded cheddar cheese

2 heads iceberg lettuce, chopped

2 large tomatoes, diced

1 9 oz. bag of Nacho Cheese Doritos, crushed

1 16 oz. bottle Catalina salad dressing

Scramble moose burger in fry pan. Remove from heat. Add packet of dry taco

seasoning mix and stir to mix well.

Chill cooked seasoned meat completely (until ready to make the rest of the salad). This

can be done and frozen easily for use at a later date.

When ready to serve:

Toss seasoned meat with shredded cheddar cheese.

Mix in the chopped lettuce.

Mix in the diced tomatoes.

Mix in the crushed Doritos.

Pour entire bottle of Catalina and toss well to coat all.

Serve immediately!

STRAWBERRY RHUBARB PIE

By Colleen Dye

FOR A 9” PIE:

2 Pie Crusts

4 Cups Chopped Rhubarb

2 Cups Sliced Strawberries

1 1/3 Cups White Sugar

½ CUP Flour

Zest of one half lemon

¼ TSP Cinnamon

*Preheat oven to 425 degrees

*Line pie crust tin with bottom crust

*In bowl, combine all six (6) ingredients, stirring well

*Fill pie crust and top with second crust, finishing crust as desired

*Bake at 425 degrees for 15 minutes

*Reduce heat to 375 degrees and continue baking 50-60 minutes until rhubarb is tender

*Cool for 15-20 minutes before serving

Cherry Rhubarb Dump Cake

By Colleen Dye

1 pound rhubarb, cut into 1/2 inch chunks (between 3 and 4 cups)

1 (21 oz.) can cherry pie filling

2/3 cup white sugar

1 (3 ounce package) cherry jell-o

1 package pineapple cake mix

1 cup water

1 ½ cups chopped pecans or walnuts

½ cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom

of the baking dish. Evenly distribute cherry pie filling over rhubarb. Sprinkle the sugar over the rhubarb,

followed by the jell-o mix, and finally the cake mix. Pour the water (trying to moisten all cake mix).

Sprinkle chopped nuts and then drizzle the melted butter over the top of everything. Do not stir. Bake

for 55-60 minutes or until the rhubarb is tender.

Halibut Bacon Chowder

by Colleen Dye

12 slices thick sliced bacon (divided)

One yellow onion, diced

Half a large bunch of celery, chopped

Two potatoes, peeled and cubed

2 leftover grilled halibut fillets (at least)

6 cups (+/-) seafood cooking stock

1-2 tsp. Old Bay Seasoning

2 tsp. dry parsley

½ tsp. black pepper

4-6 cups milk

Corn starch (for thickening as desired)

In a large skillet, cook thick cut slices of bacon. Remove cooked bacon but leave

grease in pan.

Dice one large yellow onion and put in skillet of bacon grease. Chop up one half of a

large bunch of celery and put that in the skillet with the onion. Cook all until tender.

Chop half the bacon and add to the cooked mixture. Remove from heat.

In a large crockpot, put the cooked onion, celery, and bacon (including any grease from

the pan). Peel and cube two medium potatoes and layer those on top of the cooked

onion, celery, and bacon. Next, lay leftover grilled halibut on top of the onions and

potatoes. Be as generous or lean with the halibut as you desire. I usually put at least

two full fillets into the chowder, but it depends on how much leftover fish I have to work

with!

Add 4 cups (one box) of seafood cooking stock, Old Bay Seasoning, black pepper, and

dry parsley.

Cook on high 4 hours. Pull apart halibut, stir mixture and add 4 cups milk (depending

on how much halibut used). Heat through thoroughly and then add corn starch to

thicken, if desired. Add additional seafood stock and or milk to create the consistency

you desire.

Just before serving, chop remaining bacon and add to chowder. Salt and pepper to

taste.