Double K Grilled Salmon

1⁄4 cup brown sugar, packed
1⁄4 cup soy sauce
3 tbls. unsweetened pineapple juice
3 tbls. red wine vinegar
3 garlic gloves minced
1 tbls. lemon juice
1 tsp. ground ginger
1⁄2 tsp pepper
1⁄2 tsp. hot pepper sauce
1 (2 lb.) salmon fillet

In a small bowl, combine the first nine ingredients. Pour 3⁄4 cup into a large
resealable plastic bag; add salmon. Seal bag and turn to coat;
refrigerate for 1 hour, turning occasionally. Set aside remaining
marinade for basting. Coat grill rack with nonstick cooking spray before
starting grill. Drain and discard marinade. Place salmon skin
side down on rack. Grill, covered, over medium heat for 5 minutes. Brush
with reserved marinade. Grill 15 to 20 minutes longer or until fish
flakes easily with fork. Yields 4 Servings.

Mary Miller, Clark, Mo.




Northwest Salmon Chowder

1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
3 tbls. butter
1 (14.5 oz.) can chicken broth
1 cup potatoes, peeled, diced
1 cup carrots, shredded
1 1/2 tsp. salt
1/2 tsp. pepper

3/4 tsp. dill weed
1 (14 oz.) can cream-style corn
2 cups half-and-half cream
1 (14 oz.) can salmon, drained, flaked; bones and skin removed
Paprika to top

In a large saucepan, sauté celery, onion, green pepper and garlic
in butter until vegetables are tender. Add broth, potatoes, carrots,
salt, pepper and dill weed. Bring to a boil. Reduce heat; cover and simmer
for 40 minutes until vegetables are tender. Stir in corn, cream and salmon.
Simmer for 15 minutes. Yields 8 servings.

Betty Blanchard, Sheldon, Mo.



Fish and Rice Surprise

1 tbls. butter
1 tbls. flour
Cooked shrimp, crabmeat, scallops, cooked chicken or ham
1 1/2 cup canned tomatoes
1 onion, chopped
1 clove garlic, halved
1 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. thyme
1/4 tsp. Tabasco sauce
1/2 tsp. paprika
1 green pepper, chopped
1 cup rice
3-4 cups water

Melt butter in a large pan or casserole dish. Stir in flour. Add fish or meat
and tomatoes. Stir and cook 5 minutes. Add rice, onion,
green pepper, garlic, seasonings (to taste) and water. Bring to a boil.
Cover and cook on low heat until rice is done. Yields 6 servings.

Lizzie Gingerich, Clark, Mo.




Batter for Fish

2 lbs. fish fillets, thawed
2 tbls. flour
1/4 cup cornstarch
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. soda
3 tbls. water
1 egg

Thaw and pat dry 2 lbs. fish fillets. Mix batter ingredients. Heat
1 to 1 1/2 inches oil in pan. Dip fish in batter and fry until golden,
turning at least once. Drain on paper towels and serve. Yields 6 servings.

Marie Wheeler, Mound City, Mo.




Busy Day Baked Fish

1 cup sour cream
2 tbls. onion soup mix
1 1/2 cups seasoned bread crumbs
2 1/2 lbs. fresh or frozen fish fillets, thawed
1/4 cup butter, melted
1/3 cup Parmesan cheese, shredded

In a shallow bowl, combine sour cream and soup mix. Place bread
crumbs in another shallow bowl. Cut fish into serving sizes pieces: coat
with the sour cream mixture, then roll in the crumbs. Place in two
greased 13x9x2-inch baking dishes. Drizzle with butter. Bake
uncovered at 425° for 12 minutes. Sprinkle with Parmesan
cheese; bake 2 to 6 minutes longer or until fish flakes easily with a fork. Yields 6 servings.

Mrs. Eli Miller, Clark, Mo.




Catfish Gumbo

1/4 cup oil
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 clove garlic, finely chopped
2 beef bouillon cubes
2 cups boiling water
1 (1 lb.) can tomatoes
1 (10 oz.) pkg. frozen okra, sliced
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
Hot pepper sauce
1 lb. catfish, skinned, cut into 1 in. pieces
1 1/2 cup hot cooked rice

Heat 1/4 cup oil in stock pot. Add celery, green pepper, onion and
garlic; sauté until tender. Dissolve bouillon cubes in boiling water. Add to
pot along with tomatoes, okra, salt, pepper thyme, bay leaf and a dash of
hot pepper sauce. Cover and simmer for 30 minutes. Add catfish pieces, cover and
simmer until catfish flakes easily when tested with fork. Remove bay leaf
Divide rice equally into 6 soup bows. Fill with gumbo. Yields 6 servings.

Anna Shetler, Madison, Mo.



Salmon Loaf

2 (16 oz.) cans salmon
2 eggs
1 1/2 cup liquid (salmon liquid, plus milk)
2 tbls. lemon juice
2 tsp. onion, chopped
3 cups coarse cracker crumbs
1/4 tsp salt
1/4 tsp pepper
Lemon wedges

Flake salmon and remove bones and skin. Blend in eggs. Stir in
remaining ingredients. Spoon lightly into a 9x5x3-inch greased loaf pan.
Bake at 350° for 45 minutes. Garnish with lemon wedges. Yields 8 servings.

Martha Powell, Centralia, Mo.



Fish Bake with Almonds

1 lb. fish fillets, fresh or frozen
1 tbls. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3 tbls. margarine
2 tbls. onion, chopped
2 tbls. flour
1 cup milk
1/2 tsp basil
1/2 cup broccoli, cooked, chopped
1/2 cup almonds, slivered

Brush fish fillets with lemon juice. Sprinkle with salt and pepper. Arrange
in greased, shallow baking dish. In a saucepan, melt margarine; add onion
and sauté. Stir in flour until bubbly. Gradually add milk, stirring until it comes to a boil.
Reduce heat and stir in basil, broc¬coli and almonds, reserving 2 tbls. of almonds
for top. Spoon the broccoli cream sauce over fish. Sprinkle with
remaining almonds. Bake at 350° for 20 to 25 minutes until fish flakes
and sauce bubbles. Yields 4 servings.

Marlo Bockting, Morrison, Mo.



Fish in Chips

2 lbs. fish fillets, fresh or frozen
1/4 cup lemon juice
2 tbls. Italian salad dressing
2 cups potato chips, finely crushed
1/2 cup Parmesan cheese, grated
1/4 cup parsley, chopped
1 1/2 tsp. paprika
1/2 tsp. thyme
2 tbls. melted fat or oil
Lemon wedges

Thaw frozen fillets. Cut into serving size portions. Combine lemon juice
and salad dressing. Combine potato chips, cheese, parsley
and seasonings. Dip fish in lemon juice mixture and roll in potato chip
mixture. Place fish, skin side down, on a well greased cookie sheet
approximately 15 1/2 x12-inch. Drizzle fat on fish. Bake at 500° for 10 to 15 minutes
or until fish flakes easily when tested with a fork. Yields 6 servings.

Barbara Miller, Clark, Mo.




Fish a La Worcester

1 1/2 lb. halibut, flounder or cod fillets
3 1/2 tsp. Worcestershire sauce, divided
1/2 cup margarine, melted
1/2 cup soft bread crumbs
1/4 cup onion, finely minced
1/4 cup green pepper, finely minced
1/4 cup red pepper, finely minced
1/4 tsp. salt
1/4 tsp. garlic, minced
Parsley sprigs
Sauce
2 tbls butter melted
1 tsp Worcestershire sauce
1 tsp lemon juice
½ c sour cream
½ c cheddar cheese, grated
Salt and pepper to taste

Fish: Preheat broiler to 500 degrees. Wash fish and place on ungreased
pan. Brush fillets with 1/2 tsp. Worcestershire sauce. Set aside. In small bowl
combine margarine, crumbs, onion, green and red peppers, salt, garlic
and remaining Worcestershire sauce. Spread mixture over fish. Broil 6-inches from
heat until fish flakes easily when tested with fork. Sauce: Blend
melted butter with Worcestershire sauce, lemon juice, sour cream
and grated cheese in a small saucepan. Stir continually until sauce is
smooth and thick. Add salt and pepper to taste; sprinkle with paprika.
Arrange fish on heated platter; top with sauce and garnish with parsley.
Yields 4 servings.

Mrs. Eddie Miller, Clark, Mo.

This month’s recipes were tested by the Central District of The Missouri Association for Family and Community Education.

Ice Cream will be featured in the June - July issue of Today's Farmer. To be eligible for consideration, your recipe must be received by Mar. 12th. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This e-mail address is being protected from spambots. You need JavaScript enabled to view it .