Online Issue # 1
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The Crazy Canuck's Cookin' Corner -- It's A Good T'ing!! Eh?!?

To all the class of 1963!

    Jim has asked us to contribute to the Dallesian newsletter and I have come up with a segment called "Mike's recipe corner - It's A Good Ting!" for our Newsletter. What's a newsletter without a recipe corner? All this thanks to the article about Marti Bradley's recipe "Poky's Pasta", where she won - not first prize, but an assortment of items - the stuffed 4-foot-tall Foster Imposter Chicken really interests me as well as the sash and a cheesy tiara which I hope she'll wear in 2003 so we can hail her as "Miss Chicken Alaska".
[ed. note: see chicken below along with Marti's new recipe]

    In this recipe corner, members of the class of '63 would submit recipes to either myself or Jim, and these would be included in the newsletter. Furthermore, we could publish these recipes in the form of a cookbook authored by the Class of '63 - It would be "our" favorite recipes compiled into a book and sold or given to the Welcome wagon.

     If the book was to be sold, revenues would be given to a charity chosen by us in 2003 (could be local, regional or national in scope) at our class reunion.

    I leave it open and would like your input or comments regarding this idea....After all of our recipes are tested and have the Good Seal of Approval of those who eat them...

It's a good t'ing...eh?

Have a good day!!! Eh??!!

Mike
Contact Mike
Martha Bradley
Spring Cleaning Salmon

About this time of the year, Alaskans rush to cook up, or give away all of last summer's salmon to make room for this year's salmon. Alaskans are persnickety about salmon. Here is a good quick recipe for frozen salmon.

SPRING CLEANING SALMON
1   10-12 pound silver salmon thawed and de-headed, (unless you like looking at the eyes)
4basil leaves
4tarragon leaves
#small shrimp
#bay scallops
1lemon cut in slices
1Cbread crumbs
salt & Pepper
Lay sheet of aluminum foil big enough to wrap salmon in on a baking tray. Spray foil with olive oil.

Rinse salmon well and lay on foil. Lay herbs on the bottom inside the fish. Layer the lemon, shrimp and scallops over them. Sprinkle the salt, pepper, add bread crumbs over the layers. Wrap foil tightly around fish and bake at 350 for about 45 minutes. Do not overcook.
Martha Bradley
Chicken with linguini Florentine

8 chicken thighs
4 T butter, melted
4 T olive oil
1 t red pepper flakes
2 cloves of garlic, minced
1 large Walla Walla onion, cut into rings
1 16 oz package of linguini
2 10oz packages of frozen chopped spinach, thawed and drained well.
1 Cup grated parmesan cheese
In 8x11 inch baking pan, place butter and olive oil. Sprinkle with salt, red pepper and garlic. Add onion rings and arrange chicken on top, skin side up. Place in 400 degree oven and bake, uncovered, about 40 minutes or until chicken in fork tender. Prepare pasta while chicken is cooking. When done, remove chicken from pan and keep warm. Add spinach to onion mixture in baking pan, toss and return to oven to heat thoroughly, about 5 minutes. Add drained pasta to onion-spinach mixture in baking pan and toss; sprinkle with Parmesan cheese and toss again. Pile pasta in middle of platter and place chicken around the sides. Makes 6-8 servings.

Steve Lawrence, Portland

Crock-Pot meatloaf

I do have the meatloaf recipe for the old crockpot. A sure fire winner. This recipe is formed the day before, put into the frig and cooked in the Crock-Pot the next day.

1can (8 ounces) pizza sauce ( its an Italian meatloaf)
1 beaten egg ( We'll let Steve Huff slap it around)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/3 cup dry seasoned bread crumbs
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/2 pounds ground beef
1 cup shredded mozzarella cheese

Now, you have to save 1/3 cup of the pizza sauce; cover and refrigerate that. In a mixing bowl, combine the remaining pizza sauce and egg, stir in the onion, green pepper, bread crumbs, garlic salt and black pepper. Add the ground beef and mix it well.

Fold in ( that's a cooking term generally unfamiliar to most guys) the meat mixture into a loaf ( what Tucker used to call us) and place said masterpiece into a crock pot of any size. Get ready to go to work. Cover and set to cook for 8 hours or 10, if you feel like it, on Low , of course, or 4 to 6 hours on High if you are in a hurry.

After it's cooked, cover said masterpiece with the remaining pizza sauce, sprinkle with a little mozzarella cheese , cover that and let it sit for another 15 minutes until the cheese is melted ( of course) and walla, your kids think you are a freaking genius. Good luck.

From the single Dad kitchen of Steve.

Martha vs. Martha
Marti Bradley, Anchorage

Martha Stewart's Ways vs Martha Bradley's Ways
Martha's way #1: Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
My way: Just suck the ice cream out of the bottom of the cone, for Pete's sake, you are probably lying on the couch with your feet up eating it anyway.

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Martha's way #2: Use a meat baster to "squeeze" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time.
My way: Buy the precooked kind you nuke in the microwave for 30 seconds. The hard part is getting them out of the plastic bag.

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Martha's way #3: To keep potatoes from budding, place an apple in the bag with the potatoes.
My way: Buy Hungry Jack mashed potato mix and keep it in the pantry for up to a year.
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Martha's way #4: To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling.
My way: Who cares if they crack, aren't you going to take the shells off anyway?

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Martha's way #5: To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.
My way: Sleep with the lemons in between the mattress and box springs.

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Martha's way #6: To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop.
My way: Eat out every night and avoid cooking.

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Martha's way #7: Spray your Tupperware with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains.
My way: Feed your dog or garbage disposal and there won't be any leftovers.

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Martha's way #8: When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake.
My way: Go to the bakery. They'll even decorate it for you.

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Martha's way #9: If you accidentally over salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant "fix me up"
My way: If you over salt a dish while you are cooking, that's too bad. My motto: I made it and you will eat it and I don't care how bad it tastes.

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Martha's way #10: Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
My way: Celery? Never heard of the stuff.

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Martha's way #11: Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
My way: The Mrs. Smith frozen pie directions do not include brushing egg whites over the crust and so I don't do it.

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Martha's way #12: Place a slice of apple in hardened brown sugar to soften it.
My Way: Brown sugar is supposed to be "soft"?

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Martha's way #13: When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.
My Way: The only kind of corn I buy comes in a can.

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Martha's way #14: To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away.
My way: Eat, cook, or use the egg anyway. If you feel bad later, you will know it wasn't fresh.

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Martha's way #15: Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
My way: Martha, dear, the only reason this works is because you can't rub a lime on your forehead without getting lime juice in your eye, and then the problem isn't the headache anymore, it is because you are now blind.

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Martha's way #16: Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.
My way: Leftover wine?

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Martha's way #17: If you have a problem opening jars: Try using latex dishwashing gloves. They give a non slip grip that makes opening jars easy.
My way: Go ask the very cute neighbor to do it.

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Martha's way #18: Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
My way: Mashed potatoes will now be replacing the anti-bacterial soap in the handy dispenser next to my sink.

Happy Cooking

MULLIGATAWNY SOUP
Diana Ricks Weston, The Dalles

This recipe came from my sister-in-law in Australia. I've made it and it is good!! Might be a bit different than some you get.
Diana
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MULLIGATAWNY SOUP

1 lb chicken thigh fillets
2 tablespoons plain flour
1 tablespoon curry powder
1 teaspoon ground tumeric
1 oz butter
1 onion, finely chopped
1 apple, peeled, cored and finely chopped
4 cups chicken stock
6 whole cloves
1/3 cup basmati rice (Indian rice but I'm sure long grain would do)
1 tablespoon lemon juice
1/4 cup cream

1. Coat chicken in the combined plain flour, curry powder and tumeric. Heat half the butter in a large pan and cook the chicken over medium heat for 3-4 minutes, or until lightly browned; turn frequently. Remove from the pan and drain on paper towels.

2. Add the remaining butter to the pan, then add the onion, apple and remaining flour mixture and cook for 3 minutes, or until soft. Return the chicken to the pan along with the stock and cloves. Bring to the boil, reduce the heat and simmer, covered for 1 hour. Add the rice during the last 15 minutes and cook until it is tender.

3. Remove the chicken and chop finely. Remove the cloves and skim off any oil from the surface. Return the chicken to the pan. Reheat gently, stir in the lemon juice and cream, but do not allow to boil. Season to taste with salt and freshly ground black pepper.

Alaska Mocha
Marti Bradley, Anchorage

"It does get hot in Alaska--really--and when it does we like to sit on the deck, sip a cold drink, and enjoy the flowers before the moose eat them," says Marti.
She whizzes up this low-fat drink using leftover breakfast coffee frozen in ice cube trays.

PREP TIME: About 10 minutes, plus at least 3 hours to freeze coffee

MAKES: About 3 cups; 2 servings

About 11/2 cups cold strong coffee
1/3 cup chocolate syrup
1/3 cup nonfat dried milk

1. Pour 11/4 cups coffee into an ice cube tray or trays and freeze until solid, at least 3 hours.
2. To a blender (through opening in lid) or food processor with motor running, add frozen coffee cubes, chocolate syrup, nonfat dried milk, and 1/4 cup cold coffee. Whirl until mixture is a thick slush; if thicker than you like, add a little more cold coffee. Pour into tall glasses.

Per serving: 152 cal., 3% (4.5 cal.) from fat; 5 g protein; 0.5 g fat (0.3 g sat.); 36 g carbo (0 g fiber); 113 mg sodium; 2 mg chol.
        Mussels Cremolata        

(an exquisite entree)

During the cooking process, mussels will open.
Please note: Mussels which have not opened, are not to be eaten.
(4 portions)
  • 4 lbs mussels
  • 2 tbs butter
  • cup shallots, French cut
  • cup tomatoes, cubed with seeds removed
  • 2 tbs fresh cut parsley
  • tsp thyme
  • 1 clove minced garlic
  • cup white or red wine (recipe calls for white)
  • 1/3 cup orange juice
  • 1 cup cream (35 %)
  • 4 tsp Tomato paste
  • salt & pepper to taste
Clean and wash mussels
In a large casserole (pot), melt butter;
At low heat, cook shallots, tomatoes, parsley, thyme and garlic;
Add wine, orange juice and the mussels;
Cover;
Cook on high heat until all mussels open; (unopened mussels should be thrown away!)
With a large slotted spoon, remove the mussels and place in individual bowls, leaving the broth in the large casserole (pot).
Bring the broth to medium heat and;
Add the cream;
Cook and stir until the broth has a creamy texture;
Stir in tomato paste;
Salt and pepper to taste;
Pour over the mussels;
Serve with French style baguettes (bread) to dip into creamy sauce after mussels are eaten.
Voila, enjoy.