Naukati Bay, Alaska
Favorite Naukati Recipes
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Halibut Pie by Beverly Parsley

  1           lb. Halibut cut into about 1 inch cubes – if

             frozen do not thaw completely

 1/3       cup green onions

 1/4       cup dry onions diced small

 1          cup grated cheese 1/2 cheddar-1/2 Monterey/Jack          

 8          oz. cream cheese cut into about 1 inch cubes

 1/2      cup Bisquick/baking mix

 1         cup milk

 2         eggs salt and pepper to taste

 Heat oven to 400 degrees.  Cube halibut into 1 inch cubes. Layer in bottom of 9x9 baking dish with shallow sides.. Salt and pepper lightly.  Layer cheese, cubed cream cheese and  onions next.    Mix last three ingredients in a medium sized bowl and pour over layers.   

    Bake uncovered for 35-40 minutes, until fish flakes  or baking mix is nearly set.  “Do not overcook-please”. Can be doubled or tripled but reduce the oven temp. to 350 F and cook about 1 hour or until knife comes out clean or baking mix is nearly set.

   Freezes great.  Make enough for two pans and freeze one.  Remove from freezer and thaw long enough to insert fork into pan 6-8 times.  Pour about 1/4 cup milk into holes and heat in microwave or oven on 300F until hot.

Halibut Pie

SHRIMP STUFFED POTATOES  from Claire King

 

6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sautéed
Paprika

Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

   Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture.

   Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

 

Grandma Bess’s clam chowder

  2- 1 pound cans of Razor clams chopped. (If using other types of clams that you have dug be sure and save the

           juice/nectar  that is left after steaming, remove bellies and chop remainder into small pieces, strain the juice

           and use in chowder.)

  ½ large white onion (diced)

  6 strips bacon (chopped)

  2 stocks celery (diced)

  ¼ cube butter

  1 pint half & half (or 13 oz canned milk)

  ½ cup corn starch

  1 tsp parsley flakes

  ½ tsp. salt

  1 tsp. Johnny’s Seafood seasoning

  Black pepper to suit

    Brown diced bacon in skillet. Put bacon, onion, and celery in large kettle and simmer until tender with just   enough water to cover. Add potatoes, cook until half done. Add Clams and Clam juice, seasoning and corn starch (paste) 5 minutes before potatoes are cooked. Add milk, (do not boil) and parsley flakes. Add butter. Serves 6-8. This is an extra thick chowder and quite rich, if you like it thinner use less corn starch.

   Raisin-Branana Muffins

  Make these scrumptious muffins on a weekend, freeze, then quickly reheat on workday mornings.

  2 cups shredded bran cereal
  1 cup milk
  2 very ripe bananas, mashed
  2/3 cup sugar
  1/2 cup butter or margarine, softened
  2 eggs
  2 cups all-purpose flour
  1 tablespoon baking powder
  1/8 teaspoon salt
  1-1/4 cups California raisins
  1/2 cup chopped nuts

  Preheat oven to 400° F. In medium bowl, mix cereal, milk and bananas; let stand 10 minutes. In bowl, beat sugar and butter with electric mixer until light and fluffy. Add eggs; beat until smooth. Add flour, baking powder and salt; beat just until smooth. Stir in raisins, nuts and the reserved cereal mixture just until mixed. Spoon batter, dividing equally, into 12 greased or paper-lined 2-3/4 inch muffin cups. Bake about 20 minutes or until pick inserted into centers comes out clean. Remove to rack to cool slightly; serve warm. Muffins can be wrapped in heavy-duty aluminum foil and frozen up to 2 months.

Makes 12 muffins.

    Fruit Ambrosia with Rum

       
  1/4         cup sugar
        1/4         cup water
        2            tbsp. white rum
        3            tbsp. fresh lime juice
        4            cups of fruit (mango, kiwi, grapes, strawberries, banana, nectarine or
                      any fruit in season)
        2            tbsp. flaked sweetened coconut, toasted

        In a small saucepan, combine sugar and water.  Bring to a
        boil, cook 1 minute or until sugar dissolves.  Remove from
        heat, stir in rum and lime juice.  Cool completely

        Combine fruit, add rum syrup and toss gently.  Divide between
        4 dessert glasses, pour remainder of syrup over fruit and sprinkle with coconut.

        Recipe can be doubled or tripled.

        Elegant dessert for a special dinner.  Serve with a sugar cookie.

   Crab Eggs Benedict with Hollandaise Sauce

 

   Crack crab.  Be careful to keep in big pieces.

 

   Make hollandaise sauce or use a package and add lemon to taste.

   Toast English Muffins and butter.

 

   Bring water or milk to a bubble in fry pan. Turn down slightly and crack eggs in pan. Cook to desired doneness.

    If using milk, add   1tsbp.butter and ¼ tsp. salt.

 

   In a small bowl add crab and warm in micro, about 20-30 seconds. Be careful not to overheat.

   Add a little milk to hollandaise to thin and put back on to heat.

 

   Spread about ½ cup of crab to top of English muffin then poached egg and spoon hollandaise over top, salt and

   pepper and serve immediately.

 

   Potato Pancakes (If serving with Eggs Benedict)

 

   Boil enough potatoes in salted water to make 2-3 cups of mashed potatoes the day before.  Be sure and keep

   them a little on the dry side.

 

   Next day add about 1 T of flour to about 2 cups of potatoes.  Chop several green onions with green tops and add to

   potatoes.  Can also add small bits of ham, bacon or sausage.  Mix well and make into patties about an inch or

   so thick and fry on a greased fry pan on medium to low till brown on each side.  Do not turn to quickly or they will fall apart.

 

   Biscuits and Sausage Gravy

 

   4                     slices bacon

   1#                    spicy bulk breakfast sausage

   1/4-cup            bacon fat-saved from bacon

   1/3-cup            flour

   4-1/2 to5 cups  milk

 

   In a large fry pan, cook bacon over medium-high to high heat till crisp.  Drain on paper towel.  Let fat cool slightly.

   Measure ¼ cup of bacon fat and set aside.  Discard rest, saving all of brown bits in bottom of pan.

 

   In another fry pan, cook sausage over medium-high to high heat until brown. Drain on paper towel.  Discard clear fat.

    Scrape up all of the brown bits and add to bacon pan.  Pour saved bacon fat back into pan with all of the brown bits

   of bacon and sausage.

 

    Over medium heat, add flour and cook about 1 minute till flour mixture turns light golden color. Remove from heat

   till cool. Add 1 cup of milk and stir with a whisk or wooden spoon till smooth.  Add 1 more cup of milk and stir till

   smooth.   Add 2 more cups of milk and return to medium heat, stirring constantly until mixture comes to a bubbly

   simmer.  Simmer about 2 minutes, stirring constantly until thickened. Add sausage.  Add rest of milk to desired thickness.

 

   This gravy is better if slightly on the thin side to pour over biscuits.

 

   Use crisp bacon slices for a BLT or bacon bits.

 

   Lighter-than-air Buttermilk Biscuits

 

   1/3        cup butter or margarine, cut up

   2          cups Self-Rising Soft Wheat Flour (White Lily)

   7oz.       Buttermilk

   Butter or margarine, melted

 

   Preheat oven to 425*F.

   Cut 1/3 cup (6 tbsp) butter into small marble size pieces and drop into flour.  Cut into flour with a pastry blender

   until crumbly; add buttermilk, stirring just until dry ingredients are moistened.

 

   Turn dough out onto a lightly floured surface; knead 4 or 6 times until nice ball forms.

 

   Pat or roll dough to ¾ inch thickness; cut with a sharp edged biscuit cutter, place on a lightly greased baking sheet.

 

   Bake at 425* for 14 to 16 minutes or till golden brown.  Brush biscuits with melted butter if desired.

 

   Yield: 7-9 biscuits

  

   Alaska Dungeness Crab San. broiled

 

   1 lb. Fresh Dungeness crab meat keeping pieces as whole as possible

   1 stock celery with leaves diced fine

   1/4 to ½  medium sweet onion diced fine

   5 tbsp. mayonnaise or salad dressing

   4 tsp. hot and spicy mayonnaise (optional but great)

   Salt and pepper to taste

   2 English muffins

   4 Cheddar cheese or Swiss cheese slices (or 8 small slices

 

   Preheat oven to broil.

 

   Combine all ingredients except crab in a large bowl. Mix well.  Add crab meat and turn with a fork carefully to

   keep crab pieces whole. 

 

   Slice English muffins and toast until crispy -  cut side only. Spread ¼ of mixture on each muffin half.

 

    Place on small cookie sheet and bake till crab is hot.  Remove from oven and add cheese slice to top of crab. 

   Broil until cheese is melted and golden brown.

 

   Serve with fresh fruit salad for a delicious lunch.

CLIPPER SHIP CASSEROLE by Art King

 

2 pounds halibut

4 tablespoons butter

4 tablespoons flour

2 cups milk

1 cup grated sharp cheddar cheese

½ pound fresh mushrooms sliced

1 small onion minced

2 tablespoons salad oil

1 pks frozen peas, cooked and drained

1 cup sour cream

Salt and pepper to taste

 

Barely cover fish with water, and simmer very gently for 15 minutes, until the pieces flake easily with a fork; drain well. Flake the fish in large chunks and set aside. Melt the butter and blend in the flour. Add the milk and cook over low heat until smooth and thick, stirring constantly. Add the cheese and cook until it melts; remove sauce from heat. Sauté the mushrooms and onion in the oil for 5 minutes; add to the cream sauce, along with the cooked peas the sour cream and the flaked fish. Mix lightly, add salt and pepper to taste. And turn into a shallow 3 quart casserole. Heat under the broiler until bubbly or lightly browned on top. Serves 7-8.

HALIBUT IN SOUR CREAM

 

2 pounds halibut steak or fillets                                      1 cup onion rings

½ cup flour                                                                               1/3 cup butter

1 ¼ teaspoons salt                                                                    ½ teaspoon crushed basil

1 teaspoon paprika                                                                   1 tablespoon parsley

Black pepper                                                                            Lemon wedges

 

 

Cut steaks into serving size portions and roll in flour seasoned with salt, pepper and paprika. Cook onions in butter until tender. Remove onion from pan and save. Place fish in pan. Fry at moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time will be about 10 minutes, depending on thickness of fish. Cover top with onions, basil and sour cream. Cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Garnish with parsley. Will serve 6. (DO NOT

CRAB AND MUSHROOM CASSEROLE

 

1 pound crab meat

1/3 cup cooked frozen peas

1 small can mushrooms, drained

1 small onion, chopped

1 can condensed mushroom soup (do not dilute)

Dash black pepper

½ cup grated cheese

Paprika

 

Remove any shell from crab meat. Combine peas, mushrooms and chopped onion, then add soup and crab meat. Pile into individual ramekins or shells, or 1 casserole dish, well greased. Sprinkle cheese and paprika over top of mixture and bake at 350 for 25 minutes until brown. Will serve 6.

SCALLOPPED OYSTERS

 

24 oysters       

milk     

1 teaspoon Worcestershire sauce

½ teaspoon salt

black pepper

½ cup melted butter

2 ½ cups cracker crumbs

1 tablespoon butter (for topping)

 

Drain liquor from oysters; measure; add milk, if needed to make 1 cup; save for later. Stir Worcestershire sauce, salt and pepper into melted butter in small saucepan. Arrange alternate layers of cracker crumbs, oysters, and seasoned melted butter in a well buttered, 1 quart baking dish, ending with crumbs; dot with butter. Pour over oyster liquid milk mixture just before baking. Bake at 350 for 30 minutes. Until top is golden brown Makes 4 servings.

SHRIMP DIABLO
 
3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).
THAI SHRIMP PASTA
 
1/2 cup Thai sauce (see recipe)
1 teaspoon butter (about)
1 teaspoon chopped garlic 16 jumbo shrimp,
peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne-cut vegetables
(celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro (divided)
1 tablespoon chopped peanuts (divided)
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion to garnish
Prepare Thai sauce and set aside. Place butter and garlic in clean,
heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes,
turning occasionally to cook evenly. Add additional butter if pan
becomes too dry. Add cut vegetables, half of the cilantro and half
of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
shrimp from mixture. Divide pasta with vegetables and sauce between
2 serving bowls. Place reserved shrimp, tails up, around rims of
bowls, facing toward middle. Garnish center of each bowl with the
onions, remaining peanuts and cilantro.
Thai sauce:
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter
Place all ingredients except crushed red pepper in blender and blend
well. Place in storage container. Mix in crushed pepper. Use 1/2 cup
or more to make Thai Shrimp Pasta, and refrigerate remaining sauce.
Sauce keeps 4 to 5 days.

 

SPIT FIRE SHRIMP

 

Seasoning:
1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
Shrimp:
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish

*Ask for easy-peel raw deveined shrimp at seafood counter of market

Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly sauté garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

SEAFOOD FETTUCINE ALFREDO
 
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook – drain
Shrimp works well in this, or add what seafood you like.
 
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Add the seafood. Toss pasta lightly with
sauce, coating well.  Leftovers freeze well.

PAN FRIED SCALLOPS

 

Wash (2lbs.) scallops. Drain and pat dry between towels, Season with a mixture of salt, pepper and a dash of celery salt, and dip into 1 beaten egg mixed with 2 tablespoons milk, followed by a dip into fine cracker crumbs. Fry for 2 minutes in a deep fat fryer or you can sauté in 3 tablespoons of butter. Drain on absorbent paper towels. Serve with tarter sauce.

 
 
©Copyright 2007-2008 Naukati Bay/Gregg