Dreaming of camping!

Spring is trying to peak out her in Anchorage, but we have to go through break-up and a few snow squalls, etc.

I am going to place a few of my camping recipe here for convenience and maybe you'd like to try them as well.

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Lynn and Elsie's Salmon pie

Makes two quiche like pies

1 jar of salmon - drained
1 cup grated cheese (or as much as you think the pie can handle)
1 can of Campbell’s cream of mushroom soup
1 bunche of green onions (sliced up into small slices)
2 Tbls easpoons butter
1 Tbls dill
1 ready made pie shells
1 Tbls flour
2 eggs slightly beaten
¾ cup sour cream
1/8 tsp pepper

Preheat oven to 350° Drain and flake one jar of salmon and mix flour into the salmon then put that into the pie shell. Put ½ the cheese over the salmon and flour mixture. Sauté the green onions in the butter until just beginning to get translucent and add the can of Campbell’s cream of mushroom soup the sour cream, ½ of the dill and all the pepper. Temper the eggs then add the tempered eggs to the soup mixture. Pour the hot mixture over the salmon and top with the rest of the cheese and then the rest of the dill. Bake at 350° for 40 – 50 minutes or until a knife inserted into the middle comes out clean. Let set about 10 minutes, slice and serve.

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I found this on the internet and it is delicious!


World Famous Salmon Chowder

Ingredients:
Yields 1.5 gallons

1/2 gallon fish stock ( salmon & halibut bones)
3 cups Butter roux ( Equal parts clarified butter and flour mix to equal 3 cups)
3 tbsp tomato paste
1qt light cream
1qt heavy cream
1.5 lbs diced Potato 3/4 inch
1 lb diced celery 3/8 inch
1 lb diced carrot 3/8 inch
1 lb diced onion 3/8 inch
6 bay leaves
1.5 lb fresh sockeye boneless, skinless 3/4 inch chunks
1/2 lb BBQ smoked salmon boneless, skinless 3/4 inch chunks
1.5 tbsp crushed fennel seed
4 oz Pernod

Salt & coarse black pepper to taste
1 cup fresh pesto for garnish 1/2 tsp per bowl ( or as much as you like)

Instructions:
In a two gallon heavy pot add fish stock and bring to boil, then add butter roux and cook for 20 min until smooth and binding consistency, add tomato paste, light cream and 1/2 amount of heavy cream heavy simmer for another 10 min, Now add Vegetables.
And spices save 1/4 of each spice until the very end, cook at simmer for 15 min, final stage add diced salmon, remaining spices and cream adjust with salt and pepper continue to simmer for additional 10 min then add the pernod as you take it off the fire
Serve in heated bowl topped with fresh pesto and enjoy with sourdough bread and a glass of crisp Chardonnay.


Comments:
It was exciting for me to enter this recipe in the Annual Clam Chowder Competition at the Orca Festival on San Juan Island this past summer. It was even more gratifying when the recipe won the Judge's Choice Award for best Chowder 2001. I am happy to share this recipe with you to enjoy. Or, if you'd prefer, come visit us and we will be happy to serve it to you in our oceanview restaurant.
Executive Chef
Allan Daly

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Thanks to Emeril!


PORTUGUESE BOILED DINNER
from Emeril Live

ingredients

• 1 pound beef round
• 1 1/2 pounds pork loin
• 1 (2 1/2-pound) fryer
• 1 pound hot Italian sausage
• 1/2 pound chorizo
• 1/4 pound bacon, in one piece
• 2 bouquet garni
• 4 bay leaves
• 2 quarts water
• 4 turnips, peeled and quartered
• 3 carrots, peeled and chopped
• 1 pound new potatoes, quartered
• 1 small cabbage, cut into wedges
• 1/4 cup chopped parsley
• 4 cups saffron rice

preparation instructions

In a large sauce pan, add the beef, pork, chicken, sausage, chorizo, bacon, bouquets, bay leaves and water. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook for about 1 1/2 hours or until the meat is tender. Remove the meat from the pan and set aside. Add the turnips, carrots, and potatoes. Bring the liquid back to a boil and reduce to a simmer. Cook for 20 minutes. Add the cabbage and continue to cook for 30 minutes. Slice the beef, pork loin, sausage and chorizo, 1/2-inch thick. Dice the bacon. In a hot saute pan, render the bacon until crispy. About 5 minutes before the cabbage is done, return the beef, pork, chicken and sausages to the pot. Stir in the parsley and reseason if needed. Serve the boil with saffron rice. Garnish with crispy bacon.

Yield: 8 servings

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My Friend Karen

Karen's Cheese Salad

8 Servings

Karen is a friend who uses this recipe only for holidays. I however make it whenever I want too, as it is delicious.

1 envelope Knox Unflavored Gelatin
1/2 cup cold water
1 16 oz. can canned Dole Crushed Pineapple
1 teaspoon vinegar
1/2 cup sugar
1/2 pint whipping cream (I use a large container of cool whip)
1 1/2 cups grated cheddar cheese
1 lemon, juiced
1 pinch salt

Add gelatin to the cold water and set it aside. Heat to the boiling point; add the sugar, lemon juice, vinegar, salt and pineapple. Stir gelatin into the pineapple mixture then refrigerate till cold. Fold in cheese and whipped cream (I use 1 large container of Cool Whip in place of the whipped cream). Place in serving bowl or mold till firm. If molded, un-mold and serve.

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Good old Hooters! THEY MAKE DELICIOUS WINGS AS WELL

HOOTER'S BUFFALO SHRIMP


This recipe is for 12 shrimps, so you may want to double or triple it
depending upon how many guests you expect:

First the sauce:

1/4 cup Crystal Louisiana hot sauce (or Franks)
1/4 cup butter
1/8 teaspoon paprika
dash black pepper
dash garlic powder
Directions:
Combine in a small saucepan over medium heat until butter is mixed
through. Cover, keep warm on low heat.
Now the Shrimp:
12 uncooked large shrimp, peeled and de-veined
1 egg, beaten
1/2 cup milk
1 cup flour

Combine the egg and milk in a small bowl have the flour ready in a
large gallon size zip lock bag.
Coat six of the shrimp with milk/egg then toss them in the bag of flour
and shake well to coat. Leave them in there, and repeat the process with
the next six shrimp. Make sure they are all nicely coated with flour.
Refrigerate about 5 minutes while your deep fryer heats up to 375 degrees.
Deep fry for 8-10 minutes, until shrimp tails are dark brown. Remove,
drain, and toss gently with your prepared buffalo sauce. You can do
this by shaking gently in a large tupperware container with a lid


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MY Family's Favorite Potato Salad

Family Potato Salad (On some occasions I have to double this recipe.)

Scrub and boil up 5 pounds of red potatoes until a knife passes through easily, but do not let them get mushy the cool the spuds in the fridge.
Also boil 1 to 1 1/2 dozen eggs, cool and chop them up (I leave a few to slice on top of the salad.) Please do not get any eggshells in the salad, that is just awful to me! You can get extra calcium, but somehow I’d rather just take a supplement. While the potatoes and eggs are cooling,

chop up 4 stalks of celery finely
chop one med onion
chop up 5 or 6 kosher dill pickles or more depending on how many you like
3 carrots shredded
1 green pepper diced in ½ half inch cubes or less (depending on the way you like them), the green pepper is a really nice addition if you are thinking yuk, just try it!
Use salt and pepper to taste in the recipe
I also add garlic powder to the salad.
Take out the chilled potatoes, cube them up, and add them
Add at least a pint of Best Foods Mayo
and a bunch of Guldens Spicy Mustard.

I then wash my hands really, they were clean to start, but just to be sure, I do it again.

Then I get in the bowl with my hands and start squishing the whole mixture together. I squeeze the potatoes, it will break up that square look to the cubes, some of them will mash up. Please do leave some chunkiness to the potatoes otherwise you get mashed potato salad, which may also be good, but I like my potato salad chunky and where I can identify what it is that I am eating.

Of course, I wash my hands again after mixing up the salad. If you find that you want more of any ingredient, just add it!

I have added some interesting ingredients over the years. One year I chopped up some tart apples into it. It was good! I make macaroni salad pretty much the same omitting the potatoes and I add finely chopped black olives, and pimentos and I substitute sweet relish for dill pickles. Many people do not like a lot of stuff in their salad, but I cannot imagine eating potato salad with only potatoes, mayo, and a few other morsels. I hope you like this recipe, enjoy. I know it is not written in regular recipe format, but I hope it works out ok this way.