Smoked Salmon Ball by Trisha Thomas trisha@nwboat.com

1 lb. salmon
8 oz. cream cheese
2 tsp. lemon juice
1/2 tsp. salt
1 tsp. liquid smoke

Mix above ingredients together and roll in a ball. Then mix together:

1/2 cup chopped pecans
2 Tbl. parsley

Roll the ball in pecan mixture until covered. Chill. Serve with your favorite crackers.

Onion Potatoes by Cheryl Johnson cheryl@nwboat.com

2 cups mashed potatoes
1 8oz cream cheese
1 finely chopped onion
2 eggs
2 Tlbs flour
Salt & pepper to taste
1 small can French's onion rings

Mix all ingredients together, except the onion rings, and put the mixture in a well-greased dish. Put onion rings on top of the mashed potatoe mixture. Bake uncovered at 350 degrees for 35 minutes.

European Yogurt by Beverlycookbevsez@hotmail.com

This is what I do. I make European yogurt which means
it contents the butter fat.

1st you need 6 qt canning jars
a heating pad (the kind you use for your back)
a container that will hold 6 qt.
1 gal milk
1 qt cream, heavy, or 1/2 & 1/2
1 small carton of yogurt (the one you like the best
that contains an active (live) bacterial (culture).

Empty the gal of milk and qt of cream into a pot.
Over low heat bring the milk up to 180' degrees, using
a candy thermometer. Remove the milk from the heat and
bring the temperature down to 100' degrees.
It will come down in about an hour or less. When the milk
reaches 100' degrees, add the small container of yogurt. Stir well.
Fill all the qt jars to the neck. Put a plastic round the
top lightly. Place the jars on the heating pad. Set on low.
Wrap the bottles up in bath towels. Set this in a corner
or place out of the way and away from drafts.
For a mild flavor let set for 8 hours, stronger flavor 10 hours,
no more than 12 hours.Cap the jars and refrigerate.
Now I put 4 into the refrigerator.The 5th I line a bowl
with 3 pieces of cheesecloth. I dump the yogurt into that cheesecloth.
I tie a knock with the ends. I take a gallon jar and hang
the yogurt using a chop stick. It should not touch the bottle of the gallon jar.
I put that into the refrigerator. It hangs in the refrigerator inside it's jar for 3 to 4 days.
Than when done it's called "lebbon" yogurt cheese. On the 2nd day it will be cream cheese
texture and each day get firmer and firmer.

That is how to make yogurt.
Any more help contact me. Try it!

Peanut Cake by Trisha Thomas tools@bigsky.net

Grind:
12 oz. can spanish peanuts - use 1 heaping cup for cake - save the rest for the top.

Cream:
1 cup sugar
1/2 cup shortening (can use part butter)

Add:
2 eggs
1 teas. vanilla

Mix together:
1 1/2 cup flour
1/4 teas. salt
1 teas. soda

Add flour mixture to batter alternately with:
1 cup sour milk (1 cup milk with 2 teas. vinegar added)

Add:
cup of nuts

Bake in 9" x 13" floured cake pan at 350 degrees for 25 - 30 minutes.

Frosting

2 cups powdered sugar
1/2 cup butter
1 1/2 teas. vanilla
enough milk to make smooth (this recipe calls for 1 egg here- I substitute milk instead - either way is fine)

Mix all ingredients together till smooth. Frost cake then sprinkle the top with remaining peanuts.

Fish Ceviche by Raposon raposon@icanect.net

Boneless filet of fresh fish -- Grouper,Kingclip or Flounder do well, the whiter the meat, the better, fatty fish does not make good ceviche; Frozen fish usually falls apart in this recipe -- about 1/2 Lb of fish per person. You can also add your favorite seafood such as boiled and cooled shrimp, squid cut into rings, or steamed clams, mussels, etc.

Ingredients:

2 cloves of fresh garlic
Fresh cilantro Red onion
Fresh ginger root
Fresh squeezed Persian or key lime juice
Salt & Pepper
Fresh Habanero peppers Sweet potato Fresh corn

Preparation:

Boil the sweet potato and corn and set aside to cool. Cut fish into 1/2" x 1/4" pieces and place in a plastic or glass bowl (do not use metal). Squeeze the juice of enough limes to almost cover fish directly into the bowl, mixing wiith a wooden spoon to make sure all the fish is covered by the lime juice. Cut garlic into very fine pieces and add to the fish. Grind 1 tsp. of the ginger root and also add it to the fish. add salt and pepper to taste. Let sit for about 20 - 30 minutes. You will notice the fish turning a whitish color as you cook it. This is the acid in the lime juice cooking the fish. Cut the habanero peppers in half and remove the seeds and veins (wearing gloves would be a great idea). Rub each half with salt vigorously and then rinse. You have now removed 80% - 90% of the unbearable hotness of this pepper and have left a lot of it's nice flavor. Cut it into tiny pieces and add to the fish, bit by bit, tasting the juice each time until you reach the desired hotness. Chop about 1/2 cup of cilantro finely and add to the fish. Cut the red onion into long, thin slivers and top the ceviche with them when serving the dish (mix into the ceviche immediately before eating). Cut the sweet potato into 1" thick round slices and place on each plate also place a half ear of corn on each plate. Enjoy this authentic Peruvian dish with a very cold beer and sip the juice left after all the fish is gone -- this is truly a treat.

Cappellini Gamberetto, Chuck Petitt warpony42@rocketmail.com

This recipe is as authentic as they come! Serve with a nice green salad and lots of fresh Italian bread. Don't forget salted olive oil for dipping the bread! And don't forget the chianti! (You are either tied up or at anchor, aren't you?)

To Serve Four:

20-24 large cooked prawns, tail-on
4 oz. Sun-dried tomatos, torn in small pieces
(soak in about 1 pint water for 10 min, drain)
4 marinated artichoke hearts, quartered
(Cara Mia brand works pretty good)
3-4 fresh Portobello mushrooms, cleaned and stemmed
2-4 good sized cloves garlic, finely minced
5 tbsp olive oil
About 6-8 leaves finely chopped fresh basil
About 1 tbsp chopped fresh parsely
Salt and Pepper to taste
Romano cheese to shred (or Parmasean, if you must!)
8-10 oz. uncooked Cappellini

In large pot, place 3-4 qt. water, bring to a boil. Add 1 tbsp olive oil, and a little of the basil. Add Cappellini, cook until barely al dente. Remove from heat, cover. After two minutes, drain, return to pot with 1 tbsp olive oil, mix well, cover to retain heat.

Now QUICKLY:

Place three tbsp olive oil in large, fairly deep skillet. Saute the mushrooms over medium heat for 4-5 minutes. Add garlic, drained tomato pieces, artichoke hearts, basil, parsley, salt and pepper; mix and heat thoroughly, but do not allow to saute or boil. Remove from heat, add prawns and cover to allow prawns to heat through. Serve this immediately over the Cappillini, shred a little Romano over if desired. Enjoy Immensely!

Daiquiri Salad, May Phillips, Wenatchee, Washington E-mail address not available

Mix together:
8 ounces cream cheese, softened
2/3 cup mayonnaise
1 lg can frozen strawberry daiquiri mix, thawed
4 ounce pkg instant lemon pudding
15 ounce can crushed pineapple, drained
8 ounces thawed cool whip

Pour into a 8 inch square pan, or if recipe is doubled, into a 9 X 13 pan. Cover with plastic wrap and freeze. Remove from freezer 15 minutes before serving. Cut and serve.

Hot Crab Dip

6 ounces crab meat
8 ounces cream cheese
1 Tablespoon cream or milk
2 teaspoons horseradish
1/2 cup slivered almonds, toasted

Combine cream cheese and milk. Mix. Stir in horseradish and crab meat. Spread in 8 inch square baking dish. Bake at 350 degrees for 25 minutes. Sprinkle almonds over top.

Breakfast Blintzes by Tordis Mittet, Edmonds, Washington. E-mail address not available

Batter:

2 eggs
2/3 cup milk
1 Tablespoon melted butter or margarine
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
butter or margarine

Filling:

1 pint cottage cheese
1 egg
1 Tablespoon flour
1 Tablespoon sugar
1/8 teaspoon salt

Sauce:

1 can (1 lb) fruit cocktail
1/2 cup maple syrup

1. Batter - Beat eggs. Beat in milk and melted butter. Mix together flour, salt and sugar. Add to egg-milk mixture and beat until smooth.


2. Place about 1/2 teaspoon butter in heated 5 inch skillet. Pour in about 2 tablespoons batter. Tilt pan allowing the batter to cover pan.

3. Cook until edges are brown. Turn carefully and brown other side. Place on a paper towel. Continue cooking pancakes until all batter is used (makes about ten pancakes).

4. Filling - Combine all ingredients. Stir until smooth. Place filling in center of each crepe. Roll up and place in a single layer in shallow baking pan. (Can be refrigerated to use later).
5. When ready to serve, bake crepes at 350 degrees for 15 minutes. Drain fruit cocktail. Heat in saucepan with maple syrup. Serve hot over crepes.

Norwegian Fish Pudding, Jennifer Engblom, Picnic Point E-mail address not available

One pound fish fillets pulled apart and blended 3/4 cup at a time for 10 seconds. Pour into bowl. Add 1 1/2 cup milk, 2 tablespoons potato starch or corn starch, 2 eggs, 1 cup heavy cream and 1/4 teaspoon nutmeg. Stir. Blend one cup at a time and pour into an oiled quart mold.

Set into one inch warm water and bake at 300 degrees for one hour or until a knife inserted in the middle comes out clean.

Sour cream and Dill sauce

Place 1 cup sour cream in blender. Add one small bunch fresh dill. Blend at high speed for 15-20 seconds. Pour into bowl and refrigerate.

Gail's Restaurant, Gail Pollack E-mail address not available

Sesame-Ginger Noodle Salad (serves 8)

Our restaurant has won the very prestigious Wine Spectator
Magazine Award of Excellence for the past two years. We
are open for lunch and dinner from Jun-Sep daily and lunch
only the rest of the year.

This salad is great served hot as a bed for grilled teriyaki
tuna or cold as a bed with grilled chicken.
Garnish both with pickled red ginger and thinly sliced
green onions.

1/4 cup Peanut oil
1/8 cup sesame oil
1 cup chopped onions
1/8 cup minced garlic
1/8 cup minced fresh ginger
2 cups orange juice
1/4 cup soy sauce
1 lb fresh steamed Chinese noodles
1 cup plain rice wine vinegar
1/2 cup roasted sesame seeds
1 cup finely chopped celery
1/4 cup pickled red ginger strips
1/2 cup thinly sliced green onions

In wok, heat the oils on high, add onions, garlic and ginger.
Cook until well browned stirring frequently.
Add orange juice and soy sauce, bring to a boil.
Add noodles, lower temp to med-low, cook noodles about
5 minutes until liquid is absorbed. Stir this carefully to
prevent sticking and breaking. If serving cold, put noodle
mixture in large bowl and cool completely in the refrigerator.
To noodles add remaining ingredients, stir gently, separating
noodle strands and mixing well. ENJOY!

CAFE DES ARTISTES E-mail address not available

CAFE DES ARTISTES - PUERTO VALLARTA, Mexico

Crab Avocado Salad with Mango Vinagrette

Ingredients:

350 g Crab
2 Avocados
1/2 Leek
170 g French lettuce or endive
1 Cucumber
8 oz Mango Vinagrette
8 oz Soy Bean Sauce
2 Plum tomatoes

Vinagrette ingredients:

1 can Mango
1 oz Port wine
1 oz Brandy
2 oz Red vinegar
1 oz Olive oil
5 g Fresh oregano

1. Prepare the vinagrette. Combine mango and juice together with wine and
brandy. Cook for 5 minutes, melt well. Season to taste with salt and pepper.
If the dressing is too creamy, add soft boiled water. Cool.

2. Prepare the salad just before serving. Slice the avocado finely.
Cut the crab into 4" pieces. Cut the leek into small, fine
sticks which can be fried if you wish.
Grate the cucumber with a fork and cut it in half length-wise and
then slice it into half-moons. Drain lettuce and cut tomatoes,
finely sliced, into half moons too.

Presentation:

Place the lettuce on individual plates.
Put the slices of avocado and the pieces of crab on the
lettuce, in different directions.
Place around the plate the cucumber half moons with the leeks
on top. Put around the lettuce the half moons of tomato.
Pour the dressing on the salad and spread soy bean sauce
evenly. Season with salt and pepper..

Nora Brulotte
e-mail address not available

BEDWELL HARBOUR ISLAND RESORT SEAFOOD CHOWDER (serves 8-10)

To make a really good chowder you need to first make a seafood stock. Save up any fish skeletons, or crab and prawn shells, and freeze them until you want to
make chowder.

Seafood Stock:

2 tbsp oil
2-3 lbs fish skeletons and shells
1 large onion, cut into 8 pieces
2 large carrots, cut into 1" chunks
4 stalks celery, cut into 1" chunks
2 whole bay leaves
1 tsp whole peppercorns (optional)

Heat oil in a large stockpot. Add all vegetables and saute
for 3-5 minutes. If using shells, add to veggies and saute
until shells change color; add skele tons, bay leaves, and
peppercorns. Top with cold water (enough to cover everything
by about 3") and bring up to a boil. As soon as it boils,
reduce heat and gently simmer for 1-1/2 hours.
Remove any scum that comes to the surface.
Strain stock into a bowl and discard the skeletons, shells,
veggies. At this point you can make chowder or, if you have
a lot of stock, freeze some for future use.

Chowder:

3 tbsp butter
2 tbsp oil
1 medium onion, diced
1 large carrot, diced
2 stalks celery, diced
1 medium bell pepper, any color, diced
2 cloves garlic, crushed
1 tsp curry paste (or 1/2 tsp powder)
2 tbsp tomato paste
8 tbsp flour
6 cups seafood stock
4 cups milk
1 can creamed corn
2 1/2 cups raw mixed seafood (salmon, halibut, and mussels work very well in this recipe), salt and pepper to taste.
In stockpot, over med/high heat, melt together butter and oil. Add the diced vegetables and garlic and saute for
5 minutes until onions become transparent.
Add the curry paste, tomato paste, and flour and stir in very well to coat all the vegetables.
Slowly add the seafood stock, stirring constantly.
Stir vigorously for one minute. Add the milk and use a whisk to blend well and eliminate any lumps of flour.
Let cook over medium heat for 1/2 hour. Stir occasionally.
Add the creamed corn and the seafood and let cook until seafood is done. Add salt and pepper to taste.

Jamie MacDonnell E-mail address not available

MOBY'S PUB, SALT SPRING ISLAND, Jamie MacDonnell

Moby's is the place to go for live music. Sunday Night Jazz has become a tradition here, along with Friday and Saturday night entertainment that runs from jazz to rock, classical to Celtic and folk to blues.

CARIBBEAN FISH POT

1. Saute 2 red peppers (1/2" diced)
1 large onion (1/2" diced)
1 tbsp. garlic puree
1 hot pepper (finely chopped) in 1/4 cup vegetable oil
2. Add 2 cups chopped, canned tomatoes
1 tbsp. dry thyme leaves,
3 bay leaves,
1/2 tsp. cayenne
3 cups fish stock
2 cups chicken stock

3. Simmer this for 1/2 hour, then add 1 tin okra (10 oz) drained

4. Add seafood as desired (prawns, scallops, halibut,
mussels, salmon) and simmer until just cooked,
i.e. mussel shells are open - about 4 minutes

5. Enjoy! Serve with warm gingerbread

Anonymous E-mail address not available

"APPLETS" / "COTLETS" (TM)

2-1/2 cups apples sauce
2 tbs. corn starch
2 cups chopped walnuts
Dash lemon juice
5 envelopes plain gelatin
4 cups sugar
4 tsp. vanilla
Enough powdered sugar and cornstarch to cover final cubes.

Mix one cup of the apple sauce with gelatin. Allow to stand ten minutes. Add cornstarch. Bring remaining 1-1/2 cups apple sauce and the sugar to a boil. Add gelatin mixture and boil slowly for 18-20 minutes. Stir constantly, not allowing it to stick. Add walnuts, vanilla, and lemon juice.

Pour into buttered 9" x 3" pan. Allow to set overnight.
Cut into cubes. Separate cubes and allow to dry.
(If the surface of the cubes is damp, the cornstarch and
powder sugar covering will dissolve.)

Roll cubes first in cornstarch, then in powdered sugar. Makes about 50 pieces.

To make "Cotlets", substitute processed, peeled,
canned apricots for the apples sauce.

Gwen Colegwen@nwboat.com

Apple Crisp

Here's a favorite desert from the "Apple Capital". The author calls it a recipe "to die for" - almost!

5 cups apples, peeled and sliced
1/2 tsp. cinnamon sugar
1 tsp. grated lemon rind
1 tsp. grated orange rind
1-1/2 oz. Grand Marnier
1-1/2 oz. Amaretto
3/4 cup white sugar
1/4 cup light brown sugar
3/4 cup flour
1/4 tsp. salt
1/2 cup butter
whipped cream to top

Arrange apple slices in greased pan.
Sprinkle with cinnamon sugar, lemon and orange rinds,
and liqueurs. Mix sugars, flour, salt, and butter
with pastry cutter until crumbly. Spread mixture over apples.
Bake uncovered at 350-degrees until apples are tender and top is lightly browned, about 1-hour. Serve warm with chilled whipped cream.

Gwen Cole gwen@nwboat.com

Cherry Delight

We were served this during a recent bridge evening.
One of the best deserts I've ever tasted.

Blend & fold in cake pan:
2 small cans Wilderness cherry pie filling
1 cup water
1/2 cup sugar
1/4 cup walnuts, cut finely

Sprinkle dry white cake mix on top, until layer is formed
top with 1 cube butter, slice very thinly.
Bake in 350-degree oven about 35 minutes (until golden brown).

Mary Cheroskecheroske@webtv.net

Mary's Sweet & Sour Salad Dressing

2 cups salad oil
2/3 cup catsup
2 tsp salt
2 cups sugar

Beat for 20 minutes.

Fold in:
1 "egg-size" onion, crated
2/3 cup vinegar
2 tsp. celery and/or poppy seed
horse radish to taste

Velma Cheroske
cheroske@webtv.net

Velma's Velvet Sherbet

This was a favorite during our teen and young adult years,
whenever we got together for fun times.

Juice & crated rind from 3 lemons
Juice only from 5 oranges
3 cups sugar

Let sugar and juice stand 1/2-hour, stirring occassionally
until dissolved. Place in one-gallon freezer and pour in
mixture of 1/2 milk and 1/2 cream (about 2-1/2 quarts or
to within two inches of the top.
Freeze and pack with ice until served.

Oceanwood Country Inn oceanwood@gulfislands.com

OCEANWOOD COUNTRY INN
Open for dinner every night in the waterfront dining room,
the Oceanwood focuses on fresh, in-season ingredients, many
from their own garden. The four-course menu at $35 per person,
offers a choice of entree, one of which is fish or shellfish,
such as the following recipe:

PACIFIC SALMON, CRUSTED WITH DUNGENESS CRAB, HORSERADISH
& BASIL, SERVED WITH A PICKLED VEGETABLE SALAD

Serves 6

6-4 oz pieces of salmon
1 Tbsp oil
6-2 oz portions of crab
1-1/2 Tbsp fresh horseradish
2 Tbsp fresh basil, chopped
2 egg whites, whipped
150 ml white wine vinegar
50 ml red wine vinegar
2 Tbsp coarse salt
1 tsp mustard seed
1 allspice, whole
1 clove
5 black peppercorns
18 radishes
12 baby carrots, cooked
6 baby beets, cooked
30 green beans, blanched until three-quarters cooked
1 med red onion, sliced
6 Tbsp unsalted butter

Sear salmon pieces in oil in a very hot pan; cool.
Mix crab, basil, horseradish, a pinch of salt and the
whipped egg whites. Place one sixth of this mixture
on each salmon piece. Refrigerate.

Bring vinegar and spices to a boil.
Place all vegetables in a non-metallic container.
Strain hot pickling liquid over vegetables
and place in regrigerator to cool.

Warm salmon pieces at room temperature for 20 minutes.
Bake in 375 degree oven for 10 minutes.
Saute pickled vegetables in butter for two minutes.
Serve salmon pieces on a bed of sauteed vegetables.

Oceanwood Country Inn
Mayne Island, British Columbia
http://www.boattravel.com/oceanwood
Fax: 250-539-3002
Telephone: 250-539-5074

Annemarie Richter (Blind Channel Resort) richter@oberon.ark.com

The following recipe has been requested over the years at
our Cedar Post Inn:

ANNEMARIE'S HERB DIP FOR PRAWNS

Put in a blender or food processor
1 whole egg
1 tsp sea salt (or less)
1 tsp. dry mustard
1 Tbsp. Vinegar
Whirl a few seconds

add:
1 tsp. lemon pepper
1 tsp. garlic powder
coarsely chopoped herbs* to taste
whirl until herbs are very finely chopped

add:
any oil you like very slowly and process until you get the
consistency of mayonnaise
*I use whatever herbs I can find in the garden at the moment.
This is usually parsley, chives, dill, summer savory, marjoram,
lovage, thyme, one leaf of nasturtium, one leaf of sage
and maybe borage.

This is a universal dip and can be used for other foods.


Blind Channel Resort
Blind Channel B.C. V0P 1B0
Voice & Fax (250)830-8620
Web: http://oberon.ark.com/~richter