Sunday, December 31, 2006

Easy Crab Dip


  • 2 (8 ounce) packages cream cheese, softened
  • 2 tablespoons prepared horseradish, drained
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
  • 1 medium onion, chopped
  • 1 tablespoon dry bread crumbs
  • 1/8 teaspoon paprika
  • Assorted crackers


  1. In a mixing bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are bubbly. Serve warm with crackers.

Sweet Tart Punch


* 2 (46 fluid ounce) cans unsweetened pineapple juice
* 2 (2 liter) bottles ginger ale
* 1 gallon lime sherbet
* 2 trays ice cubes


1. In a large punch bowl, combine pineapple juice, ginger ale, lime sherbet, and ice cubes. Mix well and serve immediately.

Mexican Cheese Dip


  • 1 pound processed American cheese, cubed
  • 1/2 pound fresh, ground spicy pork sausage
  • 1 (12 ounce) package frozen chopped broccoli
  • 1 (10 ounce) can diced tomatoes and green chiles


  1. Place processed cheese spread in a microwave-safe bowl. Microwave on high in 2 minute increments (stirring at each pause) until the cheese spread is melted.
  2. While the processed cheese spread is melting, brown sausage in a small skillet. Drain well.
  3. Place broccoli in a microwave-safe bowl, cover, and microwave on high for 5 minutes.
  4. In a large mixing bowl, combine melted cheese, sausage, broccoli, and diced tomatoes. Stir well before serving.

Saturday, December 16, 2006

Savory Salmon Recipes

By: Paul Mroczka

Here are a few salmon recipes for your next fishing trip. They are simple to
fix but very tasty. Of course you can use these at home on fish from the
market too. But it won¡¯t taste as good as when you cook your fish fresh out
of the water right next to the river.

This recipe is perfect for Sockeye (Red) Salmon.

Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made
marinade sauce such as Yoshida¡¯s Gourmet Sauce; you need enough
marinade to coat fillets.)
Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many
fillets you¡¯re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
1 cup of vegetable oil

2 tablespoons of lemon juice

1 teaspoon of Worcestershire sauce

1 teaspoon of dill

1 teaspoon of chives

1 teaspoon of parsley

1 teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going
for longer than a day, mix just prior to marinating fish. Place all
ingredients in a zip lock bag, seal, and mix until evenly
distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)

1 cup of fresh basil leaves
3 tablespoons of olive oil

2 tablespoons of lemon juice

2 tablespoons of honey

1 teaspoon of pepper and salt
Use the same directions used for Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)

1/3 cup olive oil

1/3 cup soy sauce

2 tablespoons steak sauce (such as A-1)

2 teaspoons Worcestershire Sauce

3 cloves fresh garlic (minced)

1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag, seal, and store in cooler
for 30 minutes to 1 hour. (Do not marinate too long or fillets may
start to deteriorate. Always marinate in a cold container.)
* Make a small fire with charcoal.
* Once coals are hot-- ashen white-- place fillets skin side down
on grill, brush or drizzle with marinade, and cover with a tent of
aluminum foil. (The foil acts like a lid, allowing fish to cook on
both sides at once)
* With the grill about 3 inches over the coals, cook the fillets for
about 15-20 minutes. When the meat flakes, the fish is done.
Overcooking will dry out the fish and compromise its flavor. *
Serve at once.
* Store any cooked, uneaten fillets in the cooler for the next

Each of these marinades is simple to make and will keep in an
iced cooler for a few days. Never reuse marinade; once you¡¯ve
put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving
fish too long in a marinade can turn it mushy. To be safe, marinate fillets for
30 to 60 minutes.

Enjoy your fishing and good eating!

Yeast Rolls

3/4 cup milk
1/4 cup sugar
1 teaspoon salt
4 tablespoons butter
1/2 cup warm water
2 packages instant dry yeast
1 egg
3 1/2 cups flour

Heat milk, then stir in sugar, salt and butter. Set aside and let cool. Add warm water to large bowl, then add yeast. Stir until dissolved. Add milk mixture, egg and two cups flour to the water/yeast mixture. Beat until smooth and then add remaining flour to make a soft dough. Transfer to a greased baking tray, cover with clean towel and let rise for 30 minutes. The dough will nearly double in size. After 30 minutes, punch down dough and shape into rolls. Place them back into greased baking tray and bake in preheated, 400 F oven until done (10 to 12 minutes).

Article Source:

Hot Apple Cider

1 gallon apple cider (apple juice will work)
4 cinnamon sticks
4 whole cloves
4 allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour cider into a large stainless steel pot. Place spices and peels into a cheesecloth. Drop cheesecloth into cider. Heat until the cider comes just short of boiling.
Remove cheesecloth and keep cider on the stovetop, over low heat. Serve warm throughout the day.