---------- 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 -----