License to Cook Alaska Style
Dimensions: 3-1/2 x 5-1/2 inches
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Compiled by Larry and Shelly Carroll, an adventurous couple who live in Alaska, the collection includes recipes for halibut divan, Lucy’s salmon chowder, squash casserole, summer smoothie, cranberry-orange nut bread, and sourdough pancakes.
The book, with spiral-bound, index-size-card pages, includes a section on Alaska history.
Salmon Sandwich Spread (p. 29)
Leftover baked salmon fillet, about 1-1/2 pounds
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
2 cups mayonaise
Flake salmon. Combine sweet pickle relish, mustard, and mayonnaise with flaked salmon. Use a spread over bread or crackers.
Halibut Enchiladas (p. 8)
1-1/2 pounds boiled halibut
1/2 cup mayonnaise
1/2 cup sour cream
1 green pepper, chopped
1 red pepper, chopped
2/3 cup chopped onion
12 soft tortillas
1-1/2 cups shredded Cheddar cheese
1 can mild enchilada sauce
Flake halibut; combine with mayonnaise, sour cream, green pepper, red pepper, and onion. Place equal portions of mixture in tortillas; roll and place in a 9 x 13-inch baking dish. Sprinkle shredded cheese over all and pour the enchilada sauce over cheese. Bake in oven at 325 degrees for 20 minutes. Serves 6.