---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SMOKED SALMON CAPER SPREAD
 Categories: Appetizers
      Yield: 1 recipe
 
      8 oz Cream cheese
      1 tb Lemon juice
      1 tb Milk
      1 tb Capers; rinsed and drained
      1 c  Smoked salmon
    1/4 c  Parsley
 
  Combine cream cheese, lemon juice, milk and capers with 2/3 cup of
  salmon in food processor or blender. Mix until smooth. Add remaining 1/3
  cup salmon and mix until just stirred into the cheese mixture. Chill in
  small bowl lined with plastic wrap. Just before serving, roll in chopped
  fresh parsley. Serve with crackers or breads for an appetizer.
  
  Carol, Anchorage, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MENDENHALL CRAB PUFFS
 Categories: Appetizers
      Yield: 1 batch
 
      1 c  Water
    1/2 c  Butter or margarine
      1 c  Sifted flour
      4    Eggs

-------------------------------CRAB FILLING:-------------------------------
      2 c  Crab, drained
    1/4 c  Minced celery
      3 tb Grated onion
           Pepper to taste
      3 tb Miracle Whip salad dressing
 
  Bring to a rolling boil in saucepan over medium heat: 1 cup water, 1/2
  cup butter, or margarine. Stir in at once: 1 cup sifted flour. Stir
  vigorously over low heat, about 1 minute or until mixture leaves the pan
  and forms a ball. Remove from heat.
  
  Beat in thoroughly, one at a time, 4 eggs. Beat till mixture is smooth
  and velvety. Drop by spoon onto ungreased baking sheet, into about the
  size of a walnut. Bake at 400 for 30 to 35 minutes or until golden brown
  and dry. Cool thoroughly. Cut off tops with a sharp knife. Scoop out any
  filaments of soft dough. Fill with crab filling. Replace tops. Serve
  immediately or refrigerate, covered. Makes 18- 20 puffs. Filling:
  Combine all ingredients.
  
  Judy, Auke Bay, Alaska
  
  Source: Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CREOLE HALIBUT BITS
 Categories: Appetizers
      Yield: 4 servings
 
      2 lb Halibut
           - cut into 1" squares
    1/2 c  Chopped onion
      1    Garlic clove; minced
      3 tb Cooking oil
    1/2 c  Chopped green pepper
      1    Bay leaf
     16 oz Can whole tomatoes
      1 ts Salt
    1/8 ts Pepper
           Margarine
           Tabasco (optional)
           Season to taste
 
  Lightly grease a 8"-9" baking dish with margarine. Place cubed halibut
  in baking dish, cover and bake in a 350 degree F. oven for 20 minutes,
  or until fish flakes easily with a fork.
  
  While fish is baking, prepare the Creole sauce. Cook 1/2 cup chopped
  onion and 1 minced garlic clove in 3 tablespoons cooking oil until
  yellowed. Add 1/2 cup chopped green pepper, 1 bay leaf, 16 oz. can whole
  tomatoes (cut into bite-sized pieces), 1 teaspoon salt, 1/8 teaspoon
  pepper. Simmer uncovered for 20 minutes. May add tabasco, as desired.
  
  When fish is done, drain off excess liquid. Pour creole sauce over
  halibut and serve hot. Serves 4-6.
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HALIBUT DELIGHT
 Categories: Seafood, Main dish
      Yield: 4 servings
 
      1 lb Halibut, cut into chunks
      1 c  Flour
  1 1/2 ts Garlic powder
  1 1/2 ts Curry powder
           -- (or a bit less)
      1 ts Marjoram
      2 ts Baking powder
    3/4 ts Lemon pepper
      2 c  Panko
           --(Japanese potato flakes)
     12 fl Flat beer (or less)
 
  Combine flour, garlic powder, curry powder, marjoram, baking powder, and
  lemon pepper. Mix well. Slowly add enough flat beer to make a thick
  batter. Dip halibut in batter and then roll in Panko. Let stand for 2
  minutes. Deep fry in 375 degree F. fat until golden brown. Drain on
  absorbent paper and serve with a tartar sauce or a zesty tomato,
  horseradish sauce for dipping. Serves 3-4.
  
  Paula, Fairbanks, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CURRY HALIBUT STROGANOFF
 Categories: Fish, Seafood, Main dish
      Yield: 4 servings
 
      2 tb Butter
    1/4 c  Chopped onion
      1 ts Curry powder
      8 oz Halibut (cooked and flaked)
      1 cn Cream of Chicken soup
    1/2 c  Plain yogurt
    1/2 c  Milk
    1/2 ts Lemon juice
 
  Saute chopped onion and curry powder in butter. Stir in can of chicken
  soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles.
  Garnish with tomato slices and parsley, or chopped unsalted peanuts,
  currants and chutney. Serves 4-6 (depending on serving portions).
  
  Gerry, Sitka, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ELEGANT BAKED SNAPPER
 Categories: Fish, Main dish
      Yield: 6 servings
 
      2 lb Snapper fillets
      1 c  Sour cream
      1 ts Seafood seasoning
      1 ts Dill weed
    1/4 c  Onion, finely minced
           - (or more, if desired)
    1/2 ts Pepper
    3/4 c  Grated cheddar cheese
 
  Place fillets in a baking dish and sprinkle with dill weed. Mix the sour
  cream, seafood seasoning, and pepper together and use a rubber scraper
  to "frost" the mixture over the fillets. Sprinkle with the chopped onion
  and the grated cheddar cheese. Bake at 400 degree F. until lightly
  browned and the fish flakes easily with a fork when tested in the
  center. Serves 6.
  
  Microwave version: Prepare as above, cover and cook in the microwave on
  high for 8 minutes. Test and continue to cook until the fish flakes
  easily. Brown in the oven (lightly).
  
  Marian, Myers Chuck, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HALIBUT BROCCOLI PIE
 Categories: Main dish, Fish, Seafood
      Yield: 1 recipe
 
      3 c  Grated sharp cheddar cheese
  1 1/2 c  Flaked halibut
      1 c  Finely chopped onion
      1 pk Frozen chopped broccoli
           -- thawed and drained
  1 1/3 c  Milk
      3    Eggs
    3/4 c  Bisquick baking mix
    1/2 ts Lemon pepper
    1/4 ts Minced garlic
    1/8 ts Dried thyme leaves
 
  Mix 2 cups cheese, halibut, onion and broccoli together and place in a
  10" greased pie plate. Beat milk, eggs, Bisquick, lemon pepper, garlic
  and thyme. Pour over halibut-broccoli mixture. Bake 400 degrees F. for
  25-35 minutes or until knife inserted in center comes out clean. Top
  with remaining cheese and bake 1-2 minutes longer to melt cheese. Cool 5
  minutes and cut into wedges. Garnish with tomato and parsley.
  
  Clint, Sitka, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON ITALIANNE
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      2 lb Salmon fillet
           Mayonnaise
           - to spread about 1/3" thick
           - over salmon
           Ketchup
           - to make a thin layer
           - over mayonnaise
      4 sl Bacon; cut in 1" pieces
    3/4 c  Finely minced onion
           - (or slightly less)
 
  Line baking pan with a sheet of tin foil. Cut salmon into about six
  pieces (each about 3".x3"). Cover the pieces with a thick layer of
  mayonnaise (about 1/3" thick)~ Cover the mayonnaise with a very thin
  layer of ketchup. Sprinkle minced onion over each serving and - divide
  the bacon, evenly over the fish. Bake at 400 degree F. for 40 to 45
  minutes.
  
  Marcella, Ketchikan, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FRESH HALIBUT BAKED WITH SMOKED SALMON
 Categories: Fish, Main dish
      Yield: 1 recipe
 
    1/8 lb Kippered salmon
           - (soft-smoked)
           - cut in 1/4" strips
      2 tb Lemon juice
      4 tb Sherry
      2 lb Halibut steak, 1" thick
      4 oz Butter
      2 tb Coarsely chopped walnuts
           - (optional)
           Pepper
 
  Melt butter in skillet over medium flame; when very hot but not smoking,
  brown steaks quickly, 2 minutes on each side; add lemon juice and
  sherry; season with pepper to taste; heat 1 minute only; remove from
  heat. Place halibut in shallow glass dish; pour pan juices over; garnish
  with nuts and smoked salmon. Bake at 350 for 10 minutes or until fish
  flakes with a fork.
  
  Andrea, Cordova, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: JAMBALAYA ALASKAN-STYLE
 Categories: Main dish, Fish
      Yield: 1 recipe
 
    1/4 lb Bacon; chopped
      2    Garlic cloves; minced
      1 md Onion; chopped
      1 md Green pepper; chopped
    1/4 lb Hot reindeer Polish sausage
           -- cut in 1/4" slices
    1/4 lb Reindeer Polish sausage
           - (regular)
           -- cut in 1/4" slices
      1 tb Parsley
    1/2 ts Thyme
           Lemon pepper seasoning
           Salt
           Pepper
      2 c  Beef or chicken broth
      1 ds Tabasco sauce
  1 1/4 c  Long-grain rice
  1 1/2 c  Fresh or frozen shrimp
           -- cooked
 
  Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large
  skillet or kettle. Add hot and regular sausages. Saute until onion is
  translucent but not golden. Add parsley, thyme, lemon pepper, salt and
  pepper. Add broth and tabasco sauce; bring to a boil and boil five
  minutes. Add rice, cover and simmer 20 minutes until rice is tender but
  not mushy. Stir in shrimp and heat until just heated through. Serves 4.
  Serve with a cool, tangy coleslaw and plenty of cold beer-or something
  else to quench the fire! Those with timid palates may want to substitute
  regular sausage for the hot; those with cast-iron palates can use all
  hot sausage or add tabasco sauce to taste. This recipe is moderately
  hot.
  
  Carol, Anchorage, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEET & SOUR HALIBUT
 Categories: Main dish, Fish
      Yield: 3 servings
 
  1 1/2 lb Halibut
           -(or up to 2 lbs)
    3/4 c  Flour
    1/2 ts Salt
      1 ts Pepper
      3 tb Oil (or a bit more)
      1    Onion; very thinly sliced
    3/4 c  Green pepper strips
           - cut diagonally
           - (about 1-1/2" x 1/2")

-----------------------------------SAUCE:-----------------------------------
    2/3 c  Vinegar
    1/2 c  Sugar
      1 tb Soy sauce
    1/4 ts Tabasco sauce
      8 tb Water
      1 tb Cornstarch
      1 ds Seafood seasoning
           - (to taste)
 
  Cut halibut into 1" cubes. Mix together flour, salt and pepper. Dust
  fish with flour mixture and set aside while you prepare the sauce.
  
  Sauce: Mix cornstarch and water together in ajar and shake well. Add to
  rest of sauce ingredients in small saucepan. Cook over medium heat,
  stirring constantly until mixture thickens slightly and comes to a boil.
  Keep warm over a double boiler.
  
  To prepare halibut/vegies: Heat small amount of oil in a wok or fry pan.
  Add halibut and quickly stir fry. Push fish up sides of wok or remove
  and keep warm. Add onions and green pepper and stir fry only until
  crisp-tender. Mix fish and vegetables together and add sauce. Serve with
  plain steamed rice. Serves 3.
  
  Michael, Sitka, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: POOR MAN'S HALIBUT THERMIDOR
 Categories: Main dish
      Yield: 1 recipe
 
      2 tb Chopped onions
    1/2 c  Sliced mushrooms
      2 tb Butter
      2 tb Flour
    1/8 ts Pepper
    1/8 ts Paprika
    1/2 c  Milk
    1/2 c  Chicken bouillon
    1/2 ts Worchestershire sauce
      1    Egg yolk
      1 tb Sherry
      3 c  Cooked halibut
           Parmesan cheese
           Bread crumbs
           Paprika
 
  Saute onions and mushrooms in butter. Add flour, pepper and paprika and
  blend. Remove from heat, add milk, broth and worcestershire sauce. Boil
  for 1 minute. Add egg yolk slowly, then sherry. Mix in the halibut and
  pour into 6 individual dishes and sprinkle with parmesan cheese and
  bread crumbs, and a dash of paprika. Bake at 450 degrees F. for 5-10
  minutes, or till heated through. Garnish with fresh parsley.
  
  Mary, Sitka, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HALIBUT BAKED WITH HERBS
 Categories: Fish, Main dish
      Yield: 6 servings
 
      6    Portions halibut steaks
           -OR-
      1    2 lb. fillet
      3 tb Butter or margarine; cut up
      3 tb Lemon juice

-------------------------------HERB MIX NO. 1-------------------------------
      1 ts Onion flakes
           -- rehydrated and drained
      1 ts Dry mustard
    1/2 ts Oregano leaves
    1/4 ts Marjoram leaves
      1 ts Paprika
      1 ds Pepper

-------------------------------HERB MIX NO. 2-------------------------------
    1/2 c  Rice chex; crushed finely
    1/2 c  Instant potato flakes
    1/3 c  Grated parmesan cheese
           - (freshly grated)
      1 ts Sweet basil
    1/2 ts Garlic powder
    1/4 ts Pepper
      1 tb Parsley flakes
    1/4 ts Paprika
 
  Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice
  over all. Use either of the spice mixes shown below.
  
  Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish.
  Combine the remaining herbs/spices and sprinkle on halibut. Let stand
  for 10 minutes to absorb the flavors. Bake at 350 F. for 20 minutes or
  until fish flakes easily with a fork. Serves 6.
  
  Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish;
  use only enough to lightly cover fish or it will taste dry. (The
  remaining mix will store well in a tightly covered jar in the
  refrigerator.) Bake at 350 degree F. for 20-30 minutes or until fish
  flakes easily with a fork. Do not overbake or it will dry out. Serve
  garnished with lemon wedge and parsley sprigs.
  
  Lois, Ketchikan, Alaska
  
  Jonelle, Juneau, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LUCY'S SALMON SOUP
 Categories: Soups, Seafood
      Yield: 1 recipe
 
      4 tb Butter
      1 c  Chopped onion
    1/4 c  Chopped celery
      1 c  Diced potatoes
    1/4 ts White pepper
  1 1/4 ts Thyme
    1/4 ts Dillweed
      2 tb Flour
    1/8 oz Can stewed tomatoes
      3 c  Milk
  7 3/4 oz Canned salmon
      2 tb Parsley
      1 c  Grated monterey jack cheese
 
  Melt 2 tablespoons butter, saute celery and onions. Add potatoes and
  enough water to cover Simmer until potatoes are tender. Melt remaining 2
  tablespoons butter; blend in 2 tablespoons flour to make a roux. Add
  roux and evaporated milk to potatoes. Heat until thickened over medium
  heat stirring constantly. Add seasonings, salmon and tomatoes. Heat
  until steamy. Do not boil. Add cheese just before serving.
  
  Lucy, Juneau, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON CREOLE
 Categories: Main dish, Casserole
      Yield: 4 servings
 
      1 lb Can salmon; undrained
      1    Egg
      1 md Onion; finely diced
      1 lg Green pepper; finely diced
      2 c  Cooked tomatoes
  1 1/2 c  Bread crumbs
      3 tb Butter
      1 tb Parsley
    1/2 ts Salt
    1/8 ts Pepper
      1 ts Chili powder

---------------------------------OPTIONAL:---------------------------------
           Sharp cheddar cheese
           - (1-2 cups, shredded)
 
  Mix salmon and egg. Add finely diced onion and green pepper, tomatoes,
  butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder.
  Simmer slowly in sauce pan 10 to 15 minutes. Turn into buttered
  casserole or individual dishes. Cover with remaining bread crumbs and
  bake in a moderate oven, 375 until crumbs are brown. Top with cheese.
  Serves 4.
  
  Susan, Kasilof, Alaska
  
  Trudy, Kasilof, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HALIBUT SOUP
 Categories: Soups
      Yield: 10 servings
 
      4 lg Potatoes
    1/2    Onion
      2 lb Halibut
     12 fl Evaporated milk
      1 cn Cream of celery soup
           - (undiluted)
           Pepper; to taste
 
  Dice potatoes and onions and put in pan. Add water to cover potatoes.
  Boil until potatoes are tender. Add halibut and cook until fork goes
  into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer
  for 5 minutes. Add pepper to taste. Serves 10.
  
  Marcella, Ketchikan, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OVEN BARBEQUED SALMON
 Categories: Fish, Seafood, Main dish
      Yield: 6 servings
 
      1 sm Sockeye salmon, 4-5 lbs.
      1    Lemon; sliced
      1 sl Bacon
    1/2 c  Light Karo syrup
      1 c  Ketchup
      1 md Onion; sliced
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Garlic powder
 
  Remove head and tail from salmon and fillet. Place one-half skin side
  down on a large sheet of foil in a baking pan. Add spices and layer with
  lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of this
  mixture over the fillet. Place second fillet flesh side down over the
  first; pour rest of sauce over all. Seal with the foil and bake 30- 40
  minutes at 400 E Fish will flake easily with a fork in the thickest part
  when it is done. Do not overbake. Serve hot; oven baked potatoes or corn
  would make a good accompaniment with a green salad. Serves 6.
  
  Deanna, Kodiak, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SEAFOOD STUFFED POTATOES
 Categories: Seafood
      Yield: 5 servings
 
      6 md Baking potatoes
      6 sl Bacon; cut in small pieces
    1/3 c  Minced onion
    1/3 c  Milk
      1    Egg; beaten
    1/4 ts Sweet paprika
      2 tb Butter
      1 c  Chopped clams
           -(one 6 1/2 OZ. can)
           Buttered bread crumbs
 
  Bake potatoes, remove from oven and split lengthwise into halves. Scoop
  out potatoes and mash with milk, egg, paprika, and butter. Fry bacon
  until soft, add onion, cook until bacon is crisp. Add clams and saute
  one minute. Fold into mashed potatoes. Refill shells. Top with buttered
  bread crumbs. At this point, potatoes can be refrigerated for up to 3
  days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for
  25 minutes or frozen at 350 for 45 minutes. Serves 6.
  
  Andrea, Cordova, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CRUSTLESS SEAFOOD QUICHE
 Categories: Main dish, Seafood
      Yield: 8 servings
 
      4    Eggs
      1 c  Sour cream
      1 c  Low fat cottage cheese
    1/2 c  Parmesan cheese
      4 tb Flour
      1 ts Onion powder
    1/4 ts Salt
      4 oz Canned mushrooms; drained
    1/2 lb Monterey jack cheese
           -(shredded)

-----------------------------CHOICE OF FILLING:-----------------------------
      8 oz Salad shrimp
      1 ts Lemon rind
      1 tb Green onion tops, chopped
      8 oz Crab or surimi
      1 ts Lemon rind
    1/4 c  Sliced almonds
 15 1/2 oz Canned red salmon; flaked
    1/2 ts Dill weed
      1 c  Grated cheddar cheese
           - instead of half the
           - jack cheese
 
  In a blender combine first 7 ingredients. Blend until smooth. Arrange
  cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended
  ingredients over. Bake 350 degrees F. for 45 minutes or until knife
  inserted in center comes out clean. Let stand 5 minutes before cutting.
  serves 8.
  
  For variety make one half quiche filled with shrimp and other side
  salmon, then pour blended mixture over all. Excellent cold.
  
  Leslie, Anchorage, Alaska
  
  Carol, Anchorage, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SIMPLE SALMON CHOWDER
 Categories: Soups
      Yield: 4 servings
 
      3 tb Butter
      1 lg Onion; diced
  1 1/2 c  Celery; diced
      4 md Potatoes; diced  OR...
      3 lg -potatoes, diced
      2 tb Cornstarch
           -(rounded tablespoons)
     12 fl Evaporated milk
      2 c  Cooked salmon*
 
  *(2 small cans or 1 large can)
  
  Saute celery and onion in butter until brown. Add potatoes and enough
  water to cover. Simmer 20 minutes or until potatoes are done. Stir
  cornstarch into about 1 cup water and add to mix. Increase heat to
  thicken. Add milk and salmon and serve when hot. Serves 4.
  
  Tink, Soldotna, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OCTOPUS TIDBITS
 Categories: Appetizers
      Yield: 4 servings
 
      2 c  Octopus meat
      2    Eggs
      2 ts Dill weed
      2 tb Finely chopped onion
    1/2 c  Breadcrumbs
    1/4 c  Melted butter
           -OR- margarine
 
  Boil fresh octopus for at least 10 minutes. Remove skin. The skin and
  suckers will "slip" off the tentacles when it is cooked. Prepare cooked
  octopus for tidbits by grinding as you would hamburger. Once is
  sufficient. No further tenderizing is necessary. Mix ingre- dients
  together. Form into balls no larger than 1" in diameter. Roll in bread
  crumbs to coat. Pan fry in butter or margarine until golden brown.
  Garnish with lemon, lime, tomatoes or lettuce.
  
  These delicious tidbits are wonderful for fancy buffets, freeze well,
  and make a hit at any and every party. Great for the gourmet, and good
  for home. It is difficult to say how many this serves, as some people
  love it and gobble them all up, and others only eat a few if they know
  what they are eating. For a main meal, it should serve four.
  
  Pat, Kodiak, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CRAB SALAD
 Categories: Seafood
      Yield: 1 recipe
 
     12 sl Bread; crust removed,
           -- buttered and cubed
    1/2 c  Green onions
      1 c  Finely chopped celery
      3    Boiled eggs; chopped
      1 lb Crab meat
      1 c  Mayonnaise
      1    Tart red apple (Jonathan)
 
  Mix bread, onion, celery and eggs together by hand and refrigerate for
  24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix
  together. Serve on a bed of lettuce or in a tomato rose.
  
  Dolores, Palmer, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CRAB STUFFED MUSHROOMS
 Categories: Appetizers
      Yield: 24 mushrooms
 
      1 c  Cooked, flaked crab
      8 oz Cream cheese; softened
      1 ts Lemon juice
      2 ds Worcestershire sauce
    1/4 ts Basil
    1/4 ts Garlic powder
      2    Green onions; minced
    1/8 ts Lemon pepper
     24 lg Mushrooms
    1/2 c  Cheddar cheese, grated
      2 tb Grated parmesan cheese
           -(freshly grated)
 
  Wash mushrooms well, remove stems, and set caps aside. Finely chop about
  1/2 the mushroom stems. (Use the remainder in another recipe or freeze
  for later use.) Mix cream cheese, crab, chopped stems, lemon juice,
  worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
  Fill mushroom caps with the crab mixture and place in a large, lightly
  greased baking dish. Top with the grated cheddar and parmesan cheeses.
  (Recipe may be prepared to this point and refrigerated, covered,
  overnight.) Bake at 450 F. for 15- 20 minutes and serve warm.
  
  Any leftover crab mixture may be thinned with sour cream and served as a
  dip or spread for crackers, chips, or vegetables. Shrimp could be
  substituted for crab.
  
  Barbara, Kodiak, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON TURNOVERS/PUFFS
 Categories: Appetizers
      Yield: 1 recipe
 
      6 tb Margarine or butter
      2 tb Olive oil
    3/4 c  Ricotta cheese
    3/4 c  Mozzarella cheese
      4 oz Cream cheese
    3/4 c  (1 small can) salmon
           -- drained
      1    Garlic clove
           Fillo dough
 
  Melt butter or margarine and olive oil and set aside. Mix cheeses,
  salmon and garlic. Stack three sheets fillo dough together with butter
  mixture in between. Cut into six strips. Put small tablespoon filling on
  end of each strip. Diagonally roll folding over on itself. Brush with
  more butter. Bake until golden at 400 degrees F.
  
  Lonna, Juneau, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON STUFFED MUSHROOMS
 Categories: Appetizers
      Yield: 1 batch
 
      1 lb Mushrooms, medium sized
    1/4 c  Butter or margarine
    1/2 c  Onion, minced
 15 1/2 oz Canned salmon
           -- well drained
    1/2 c  Dry breadcrumbs
    1/4 ts Pepper
    1/4 ts Paprika
 
  Wash mushrooms well, remove the stems and place the caps aside. Chop the
  stems and the onions. Melt cup of the butter in a frying pan over medium
  heat, add the chopped mushrooms and onions and cook until tender
  stirring (about 10 minutes). Remove the pan from the heat, stir in the
  flaked salmon, the bread, crumbs, pepper, and the paprika. Fill mushroom
  caps, with the salmon mixture and place in a large baking dish. Melt the
  remaining butter and brush over the stuffed mushrooms. Sprinkle lightly
  with paprika. Bake at 450 degrees F. for 20 minutes and serve warm.
  
  Mary, Ward Cove, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SITKA SOUND BOUILLABAISSE
 Categories: Soups
      Yield: 6 servings
 
    1/4 c  Cooking oil
           - (half olive oil)
      1 c  Chopped onions
      1 c  Chopped green peppers
      4    Garlic cloves; minced
    1/2 c  Chopped parsley; OR...
      2 tb -dried parsley
      2 cn Tomato sauce (8 oz. cans)
      4    Garlic cloves; minced
      2    Bay leaves
      1 tb Salt
    1/4 ts Thyme
    1/4 ts Marjoram
    1/2 ts Tabasco
      1 qt Water
  1 1/2 c  Dry white wine
      1 lb Halibut, 1" pieces
      1 lb Shrimp, shelled (raw)
     36    Clams, in shells
           Crab chunks or abalone
           -OR- any available seafood
 
  In a 4-quart pot saute onions, green pepper and garlic in oil until
  tender. Add tomato sauce, spices and water. Simmer covered for 2 hours
  stirring occasionally. Add wine, cook uncovered 10 minutes. Add fish and
  clams and cook until clam shells pop open (approximately 10 minutes).
  Add shrimp, and crab until well heated. Avoid stirring as it will break
  up the fish chunks. Serve with garlic bread and a green salad. Serves 6.
  
  Mary, Sitka, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HALIBUT WITH MUSHROOM & SHRIMP SAUCE
 Categories: Fish
      Yield: 1 recipe
 
  2 1/2 lb White fish; such as halibut
           -or cod, snapper, pollock
      1 tb Salt
      3    Bay leaves
      1    Onion; sliced
      1 ts Thyme
    1/2 ts Onion powder
    1/2 ts Celery seed
      1 c  Celery leaves
    1/3 lb Mushrooms

-----------------------------------SAUCE:-----------------------------------
      2 tb Butter
      3 tb Sherry
     18    Shrimp
      1    Garlic clove
    1/4 c  Butter
    1/2 c  Flour
    1/8 ts Pepper
    1/4 ts Celery salt
    1/4 ts Onion powder
      1    Chicken bouillon cube
  1 1/2 c  Milk
 
  Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach gently
  in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion
  powder, celery seed and celery leaves until fish is firm (about 10
  minutes). Remove fish from water, drain (keep fish stock), remove bones
  and skin. Cut into individual servings.
  
  Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed
  garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine
  in saucepan over low heat. Stir in flour, pepper, celery salt and onion
  powder. Remove from heat and slowly add chicken bouillon cube dissolved
  in 1 cup of strained fish stock and milk. Add mushrooms and shrimp.
  Butter a baking dish and spread a thin layer of sauce over the bottom.
  Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350
  degrees F. for 15-20 minutes, or until fish flakes easily with a fork.
  
  Mimi, Haines, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SMOKED HALIBUT IN HERB BUTTER
 Categories: Fish
      Yield: 6 servings
 
      2 lb Smoked halibut
      1 c  Butter
      1    Garlic clove
      1 pn Onion salt
    1/4 ts Marjoram
    1/8 ts Thyme
      1 pn Ground oregano
 
  Melt butter in saucepan over low heat. Add whole garlic, seasonings and
  herbs. Remove from heat and let steep for an hour. Place halibut in
  baking dish. Discard garlic and pour herb butter over fish. Warm up in
  microwave or oven at 350 degrees F. for 15 minutes.
  
  Andrea, Cordova, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HALIBUT DOMENICA
 Categories: Fish
      Yield: 6 servings
 
  1 1/2 lb Alaska halibut fillets
           - (1/2" thick)
    1/2 c  Dry white wine
           -OR- chicken broth
      1 tb Lemon juice

-----------------------------------SAUCE:-----------------------------------
    1/2 lb Mushrooms, thinly sliced
    1/2 md Onion; chopped
      4 tb Butter
      4 tb Flour
    1/2 ts Salt
      1 c  Fish liquid
      1 c  Milk
    1/4 ts Thyme
      1 c  Monterey Jack cheese
           --(shredded)
           Paprika or dill weed
 
  Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine
  (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and
  bake in a 400 F. degree oven for approximately 10 minutes. Let cool
  slightly. Drain fish liquid into a measuring cup. Add additional wine or
  water to make one cup of fish liquid.
  
  Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set
  aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a
  roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of
  milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until
  thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce
  over halibut, covering completely. Scatter 1 cup shredded Monterey Jack
  cheese over halibut. Bake, uncovered, in a 400 degree oven for 10 to 12
  minutes or until sauce is bubbling around edges and cheese has melted.
  Dust lightly with paprika or dill weed. Garnish with chopped chives if
  desired. Serves 6.
  
  Domenica, Sitka, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FISH IN A FISH
 Categories: Fish, Main dish
      Yield: 10 servings
 
----------------------------------PASTRY:----------------------------------
      5 c  All-purpose flour
    1/2 ts Salt
      1 c  Butter flavored Crisco
    3/4 c  Ice cold water

----------------------------------FILLING:----------------------------------
      2 tb Margarine
      1 md Onion; chopped
    3/4 c  Converted rice
    1/2 c  Chopped parsley
     31 oz Canned red salmon; drained
           -- (reserve liquid)

-----------------------------------SAUCE:-----------------------------------
      2 tb Margarine
      2 tb Flour
           Evaporated milk*
           -(mix with salmon liquid
           -to make 1-1/2 cups total)
      8 oz Cooked small shrimp
    1/2 ts Dill weed
    1/4 ts Johnny's season salt

---------------------------------ASSEMBLY:---------------------------------
      1    Egg; beaten
           Green olive slice; for eye
      1    Lemon
           Parsley
 
  Pastry: Toss flour with spoon and lightly measure leveling off each cup.
  Combine flour and salt in large bowl. With pastry blender cut in
  shortening to size of small peas. Add cold water, tossing with a fork
  until pastry clings together. Press firmly into a ball and divide in
  half. Filling: In 2 qt. saucepan, melt margarine and saute onion until
  clear. Add rice, stirring to coat. Add 11/2 cup water, cover and steam
  over low heat until tender, about 20 minutes. Stir in parsley, cool,
  cover and chill. Remove backbone and skin from canned salmon and break
  into large flakes.
  
  Sauce: Make a roux with margarine and flour. Stir in liquid and cook
  over medium heat stirring constantly until thickened. Stir in dill weed,
  season salt and shrimp. Cool.
  
  To assemble: Draw a fish shape on light cardboard to fit diagonally on a
  large baking sheet. Roll out pastry and cut out fish shape. Place on
  sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish
  over rice. Spoon sauce over salmon. Roll out remaining pastry to cover
  and gently place over fish. Moisten edge with ice water and press top
  crust to seal. Cut excess pastry from around edge. Create fish scales by
  pressing with fork. Using a knife, cut in slit for mouth and x for eye.
  With scissors, make rows of snips 1" apart along back toward tail. Brush
  with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45
  minutes until golden brown. Slide off end of tray onto serving platter.
  (May need to cool slightly to firm crust before moving.) Garnish with
  lemon slice twists and parsley and place green olive slice for eye.
  Serves 10-12.
  
  Carol, Anchorage, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CRAB CALZONE
 Categories: Main dish, Appetizers, Seafood
      Yield: 1 recipe
 
      1 pk Hot roll mix
  1 1/4 c  Hot water
      2 tb Vegetable oil
      1 c  Ricotta cheese
      1 c  Grated mozzarella cheese
      8 oz Cream cheese; softened
    1/2 lb Crab meat
      4    Green onions; chopped
      1    Garlic clove; minced fine
      1 sm Can chopped olives
      1 tb Chopped parsley; OR...
      1 ts -dried parsley
 
  In large bowl, combine flour mixture and yeast from hot roll mix. Stir
  in water and oil until moistened. Turn dough out onto lightly floured
  surface. With greased hands, shape into ball and knead dough 3 minutes
  or until no longer sticky. Divide dough into 10 equal parts and cover
  loosely with plastic wrap and cloth towel.
  
  In medium bowl, combine remaining ingredients and mix well. On lightly
  floured surface, roll each ball of dough to an eight inch circle. Spoon
  1/3 cup filling over half of dough to within 1" of edge. Brush edge with
  water. Fold dough in half over filling, press edges to seal and flute
  decoratively. Place on greased cookie sheet, and brush with oil. Bake
  400 degrees F. for 25-30 minutes, or until brown.
  
  Variation: Turn the calzone from a main dish to an appetizer by wrapping
  1 tablespoon of the filling in fillo dough wrappers.
  
  Andrea, Cordova, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEET-SOUR ALASKAN HALIBUT
 Categories: Fish, Seafood
      Yield: 4 servings
 
      1 lb Halibut fillets
    3/4 c  Flour
      1 ts Baking powder
      1 ts Salt
    2/3 c  Water

-----------------------------------SAUCE:-----------------------------------
      1 c  Pineapple juice
    1/4 c  Salad oil
    1/4 c  Brown sugar
      2 tb Ketchup
      2 ts Soy sauce
      1 ts Pepper
    1/2 ts Chili powder
    1/2 c  Mild vinegar* (see note)
      1 tb Cornstarch

-------------------------------CURRIED FRUIT:-------------------------------
      4 c  Of fruit** (see suggestions)
 
  *NOTE: Use a mild vinegar such as rice vinegar or reduce regular vinegar
  to 1/3 cup
  
  **FRUIT SUGGESTIONS: drained, canned pear halves, apricot halves, peach
  halves, pineapple rings, banana slices
  
  Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare
  batter of flour, baking powder, salt, and water. Lay fish and batter
  aside and prepare the following sauce.
  
  Sauce: In a small jar, shake the cornstarch and vinegar together until
  smooth. In a saucepan, combine the other ingredients and add the
  cornstarch mixture. Cook, stirring, until mixture comes to a boil. Keep
  warm over a double boiler.
  
  To cook fish: Heat deep fat in fryer or saucepan to 3750 E Coat halibut
  with batter, and fry until golden, turning once. Drain well on absorbent
  paper and keep warm. Serve the sauce over the fish accompanied by rice.
  The curried fruit dish below is a gourmet accompaniment. Stir fried
  vegetables could also be served.
  
  Curried fruit: Arrange your choice of fruit in a 2 quart baking dish.
  Sprinkle with 1/4 cup butter, 1/2 cup brown sugar, 1 teaspoon curry
  powder. Bake at 350 degree F. for 20 minutes.
  
  Anne, Anderson, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON SCAMPI WITH WINE
 Categories: Main dish, Fish
      Yield: 6 servings
 
  1 1/2 lb Salmon fillets
      2 tb Bacon drippings
      6 tb Butter or margarine
      1    Garlic clove
           -- crushed and minced
    1/2 ts Oregano leaves
    1/2 ts Thyme leaves
      1 ts Whole tarragon
      2 tb Lemon juice
    1/2 c  Dry Marsala wine
 
  Trim fillets to 1-1/2" pieces-uniform thickness. In frying pan, slowly
  cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings.
  Remove bacon and use for another dish. Saute the salmon in the bacon
  drippings over medium heat, turning gently. Remove to a baking dish and
  keep warm. Deglaze pan with a little of the wine and scrape the residue
  from the pan over the fish. Meanwhile, in a small saucepan, melt the
  butter and add the garlic and spices. Cook, stirring over medium low
  heat, for 2-3 minutes to extract the flavors. Remove from heat and add
  the wine and lemon juice. Pour this sauce over the fish. Bake at 400
  degrees F. for 10 minutes. Serve over rice, spooning pan juices over
  all. Garnish with lemon wedges and finely chopped parsley.
  
  Variation: Substitute dry white wine for the Marsala for a lighter, less
  rich dish.
  
  Willard, Ward Cove, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SEAFOOD SOUFFLE CASSEROLE
 Categories: Main dish, Casserole, Seafood
      Yield: 1 casserole
 
     12 sl Of bread
      2 c  Halibut, flaked
      1 c  Celery, sliced thin
      1 sm Onion; chopped fine
      1 cn Sliced water chestnuts
      4 oz Canned mushrooms (sliced)
      2 c  Milk
      1 c  Mayonnaise
      4    Eggs; beaten
      2 cn Cream of chicken soup
    1/2 c  Grated cheddar cheese
 
  Remove crusts from bread. Cube 6 slices and spread on bottom of 9"x13"
  baking dish. Mix fish, celery, onion, chestnuts, mushrooms. Spread atop
  bread cubes, salt and pepper. Cube remaining bread and place on mixture.
  Mix beaten eggs, milk and mayonnaise. Pour over casserole and
  refrigerate overnight (covered). When ready to bake, remove from
  refrigerator. Cover with cream of chicken soup. Bake at 325 degrees F.
  for 45 minutes (uncovered). Remove from oven, cover with cheese. Bake 15
  minutes longer. Excellent for a potluck or crowd. Good with crab, shrimp
  or halibut.
  
  Kathy, Haines, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON STEAK EN PAPILLOTE
 Categories: Fish, Seafood, Main dish
      Yield: 4 servings
 
      2 tb Margarine
      4    Salmon steaks
    1/4 ts Pepper
      1 ts Grated fresh ginger root
    1/4 c  Finely chopped green onion
           - (white part only)
      1 tb Cornstarch
    1/2 c  White wine
    1/2 c  Evaporated milk
    1/2 ts Lime juice
      1 ds Cayenne pepper
 
  Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of
  each heart with margarine. Arrange salmon steak on each buttered half of
  foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon
  portion. Fold foil over fish, folding edges together. Pleat to form a
  tight seal. Place on baking sheet. Bake in preheated 500 degree F. oven
  for 10 minutes, or until packets puff. Fish should just begin to flake
  when touched with a fork.
  
  Saute chopped green onion in margarine. Stir in cornstarch to make a
  roux. Add white wine and stir well. Add milk. Stir constantly over
  medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime
  juice and dash of cayenne. To serve, spoon sauce into a pool on plates
  and carefully place salmon steak on top of sauce. Garnish with dill
  sprigs.
  
  Carol, Anchorage, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON WON TONS
 Categories: Appetizers, Easy, Kids
      Yield: 1 batch
 
      8 oz Cream cheese; softened
      1 c  Flaked salmon
           --(canned or cooked)
      1 tb Onion, minced
      1    Garlic clove
           -- crushed and minced
      1 pk Won Ton wrappers

-----------------------------------SAUCE:-----------------------------------
      1 c  Chili sauce
      2 tb Horseradish
      1 ts Worchestershire sauce
 
  Mix cream cheese, salmon, onion, and garlic together. Lay out won ton
  wrappers, and place 1 tsp. of the mixture in the center of each. Moisten
  edges of each with water. Fold over and pinch edges well to seal. Ask
  more or dad to deep fat fry the won tons at 375 F. until golden brown.
  Drain well on absorbent paper. Serve hot with a sauce.
  
  Grace, Juneau, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SMOKED SALMON CHEESEBALL
 Categories: Appetizers, Seafood, Easy, Kids
      Yield: 1 cheeseball
 
      8 oz Cream cheese
           -- at room temperature
    1/4 c  Grated cheddar cheese
    1/2 ts Horseradish
      1    Quick shake worcestershire
      1 ts Lemon juice
  6 1/2 oz Canned smoked salmon
    1/2 c  Ground pecans
 
  Mix all ingredients together and roll into a ball. Roll in either
  chopped nuts or chives. Cover with plastic wrap and refrigerate until
  ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked
  salmon is unavailable use canned salmon and 1/8 teaspoon of liquid
  smoke. Use more liquid smoke if you like a stronger flavor.)
  
  Danny, Haines, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON DEVILED EGGS
 Categories: Appetizers, Seafood, Easy, Kids
      Yield: 16 portions
 
      8    Hard boiled eggs
  6 1/2 oz Canned salmon
      5 tb Tartar sauce
    1/4 ts Dill, dried
    1/4 ts Salt
    1/8 ts Pepper
 
  Hard boil and cool eggs. Split lengthwise, scoop out center, mash and
  mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up
  and chill.
  
  Susan, Juneau, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON VEGETABLE DIP
 Categories: Appetizers, Seafood, Easy, Kids
      Yield: 1 recipe
 
      2 c  Salmon, canned
           -OR- leftover cooked
      8 oz Cream cheese; softened
      1 lb Sour cream*
      1 pk Knorr Vegetable Soup Mix
      3    Green onions; chopped
 
  * NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may
  be substituted for plain sour cream.
  
  Flake salmon and combine with remaining ingredients. Refrigerate several
  hours before serving. Serve with raw vegetables, crackers, chips, and
  bread. Attractive served in hollowed-out round loaf of dark bread.
  
  Carol, Soldotna, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SALMON MACARONI SALAD
 Categories: Salads, Seafood, Easy, Kids
      Yield: 1 recipes
 
      1 sm Bag salad macaroni
           -- (small seashell)
      1 md Stack broccoli; chopped
      1 sm Chopped onion
      1    Garlic clove; chopped
  1 1/2 c  Salmon; canned or cooked
      1 sm Jar artichoke hearts
           -- chopped
      1 sm Bag sliced almonds
      1 tb Mustard
      1 c  Sour cream
      1 c  Mayonnaise
      1 ts Celery salt
    1/2 ts Horseradish
      1 tb Lemon juice
 
  Boil macaroni-when almost done add chopped broccoli. Drain. Add rest of
  the ingredients. Garnish with parsley, paprika and almonds. Best if
  flavors blend in refrigerator overnight.
  
  Adeline, Juneau, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ALASKA SEAFOOD PIZZA
 Categories: Seafood, Easy, Kids
      Yield: 1 pizza
 
      1 pk Pizza crust mix
           - (or make your own)
    3/4 c  Crab meat
    3/4 c  Tiny shrimp
    1/2 c  Crushed pineapple
      5    Mushrooms; sliced
  4 1/4 oz Canned sliced black olives
    1/4 c  Diced green pepper
      1 c  Mozzarella cheese, grated
      1 c  White cheddar cheese grated
 
  Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple,
  mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at
  350 degrees F. for 30 minutes.
  
  Trinity, Haines, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHEESE NUT HALIBUT
 Categories: Appetizers, Seafood, Easy, Kids
      Yield: 6 servings
 
    1/2 c  Butter or margarine
      4 lb Halibut
  1 1/2 ts Garlic powder
    1/2 ts Dill
  1 1/2 c  Shredded cheddar cheese
           Almonds (for garnish)
 
  Take a 13x9x2" baking dish. Melt 1/2 cup butter in the dish. Put the
  halibut on top of the melted butter, sprinkle with garlic powder and
  dill. Spread 11/2 cups shredded cheese on top of the halibut. Garnish
  with nuts, chopped or silvered. Bake at 350 for 45 minutes or until fish
  can be separated easily with a fork. Serves 6.
  
  Margie, Juneau, Alaska
  
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias
 
-----
 
