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LUCY'S SALMON SOUP
Lucy, Juneau, Alaska
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.
Susan, Kasilof, Alaska
Trudy, Kasilof, Alaska
Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder. Simmer slowly in sauce pan 10 to 15 minutes. Turn into buttered casserole or individual dishes. Cover with remaining bread crumbs and bake in a moderate oven, 375 until crumbs are brown. Top with cheese. Serves 4.
Marcella, Ketchikan, Alaska
Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil until potatoes are tender. Add halibut and cook until fork goes into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer for 5 minutes. Add pepper to taste. Serves 10.
OVEN BARBEQUED SALMON
Deanna, Kodiak, Alaska
Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of this mixture over the fillet. Place second fillet flesh side down over the first; pour rest of sauce over all. Seal with the foil and bake 30- 40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not overbake. Serve hot; oven baked potatoes or corn would make a good accompaniment with a green salad. Serves 6.
SEAFOOD STUFFED POTATOES
Andrea, Cordova, Alaska
Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes and mash with milk, egg, paprika, and butter. Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and saute one minute. Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs. At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45 minutes. Serves 6.
CRUSTLESS SEAFOOD QUICHE
Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska
In a blender combine first 7 ingredients. Blend until smooth./Arrange. Cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350~ [or .45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8.
For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.
Choice of filling:
SIMPLE SALMON CHOWDER
Tink, Soldotna, Alaska
Saute celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. Serves 4.
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