Life in Tee Harbor, Alaska

Salmon Potato Casserole

Tonight I tried a new recipe for dinner from my Cooking Alaska cookbook.  We both liked it, so we are adding it to our Favorite Recipes binder.  Rod said it reminds him of au gratin potatoes.  I used some of the Sockeye I canned last month.  So here is the recipe:

4 cups potatoes, cooked and sliced
2 cups canned salmon, drained and flaked
3 tablespoons butter
3 tablespoons flour
2 cups liquid - reserved salmon liquid plus milk
1/2 cup mayonnaise
1/2 cup shredded cheese
1/2 teaspoon Worchestershire
1/2 teaspoon mustard

Drain and flake salmon, reserving liquid.  To make white sauce, melt butter in pan.  Whisk in flour to make thick paste.  Slowly add salmon liquid and milk.  Bring to a boil, stirring constantly, until it is smooth and thick.  Layer 8 in square baking pan with 1/2 potatoes, 1/2 salmon, 1/2 white sauce, repeat layers.  Mix remaining ingredients together and spread over top of casserole.  Bake at 375 degrees for 30 minutes.

Blueberry Muffins and Blueberry Buckle

I spent today watching my friend's two 7-yr olds.  They love to come to my house and bake, so Karissa wanted Blueberry Muffins and Jacob made Blueberry Buckle - which is basically blueberry cake with a crumb topping.  Both turned out great.  I had fun teaching them how and why you do things when you bake.  Both desserts came out great - we took them to their grandparents house tonight - everyone liked them.  Here are the recipes we used:

Blueberry Muffins

1 1/2 cups sifted flour

1/2 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup shortening

1 egg

1/2 cup milk

3/4 cup blueberries

Sift together flour, sugar, salt and baking powder.  Add shortening, egg and milk.  Mix together with blending fork or spoon until well blended.  Then add blueberries.  Fill greased muffin tin about 2/3 full.  Bake at 400 for 20 to 25 minutes.  Makes 18 muffins (or 6 large ones).

Blueberry Buckle

Cake:

3/4 cup sugar

1/4 cup butter, softened

1 egg

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 teaspoon vanilla

1 1/2 cups blueberries

Topping:

1/2 cup sugar

1/3 cup flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup butter

For cake, cream sugar and butter.  Beat in egg.  Add flour, baking powder, and salt.  Stir in milk and vanilla.  Fold in blueberries carefully.  Pour batter into greased 9x9 pan.  In a small bowl use a pastry blender or fork to combine topping ingredients.  Sprinkle over batter.  Bake at 375 degrees for 45 minutes.  Great served with whipped cream or vanilla ice cream.  Makes 9 servings.

Sourdough bread

Used sourdough to make pancakes and 2 loaves bread.