This month’s recipes come from Bill Packee, president of the National Federation of the Blind of Alaska.
Smoked Salmon Dip
This recipe is a great way to use leftover cooked salmon. Serve this delicious appetizer with crackers.
1 8-ounce package cream cheese, softened
Dash hot sauce
1/2 cup sour cream
1/4 cup butter or margarine, softened
2 teaspoons horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon snipped fresh parsley
1 teaspoon grated onion
1/4 teaspoon dried dill weed
8 ounces smoked salmon or one 7-1/4-ounce can salmon with skin and bones removed
Liquid smoke flavoring
Method: Combine cream cheese, hot sauce, sour cream, butter or margarine, horseradish, and lemon juice; beat together. Stir in salt, pepper, garlic powder, parsley flakes, onion, and dill weed. Add flaked salmon. If you are using unsmoked canned salmon, add liquid smoke flavoring to taste. Mix gently, cover, and chill until ready to use. Makes two-and-a-half cups.
1 pint mayonnaise
About 1/2 onion (depending on taste)
3 tablespoons chopped sweet pickle (1 pickle)
3 tablespoons chopped stuffed green olives
1 tablespoon lemon juice (approximately)
Dash Tabasco sauce
Dash Worcestershire sauce
2 cloves garlic, minced
Method: Mix all ingredients well and chill until ready to use.
1 bottle (about 2 cups) barbecue sauce or homemade barbecue sauce
Seasoning (See following recipe for ideas.)
1 can beer
2 to 4 cloves garlic
2 tablespoons horseradish
Method: Season ribs and brown in broiler, then place in crockpot. Add sliced onion and minced garlic to crockpot. Pour barbecue sauce, beer, and horseradish over all. Cook for eight to twelve hours on low or five to six hours on high.
Moose Meat Deluxe
1 moose roast
1 can condensed cream of mushroom soup
Chopped vegetables to taste
Method: Preheat oven to 350 to 375 degrees and grease a roasting pan. Season roast with salt, pepper, lemon pepper, garlic powder, onion powder, or whatever other seasonings you like. Chop vegetables (onions, celery, garlic, or whatever else you like) and arrange chopped vegetables on top of roast. Pour cream of mushroom soup over roast and vegetables. Adjust seasoning. Tightly cover pan with foil, leaving a small hole as a vent. Cook for approximately forty-five minutes to one hour per pound of meat. Bon appétit!
Marinade and Basting for Reds and Silvers
1 salmon fillet with skin on
1/3 cup olive oil
Juice of 2 limes
3 tablespoons fresh ginger, minced fine
1/4 cup shou or soy sauce
Dash garlic powder
Method: Score skin side of fish fillet in a cross-hatch pattern. Combine remaining ingredients to make a marinade. Marinate fish in refrigerator for a half hour. Cook on grill using remaining marinade to baste fish as it cooks. Do not overcook. This is the best way to eat reds and silvers. Don’t try this on very fresh king salmon unless they are old.