Recipes

 

Pickled Fish

 

This works great with Northern.  No need to take the bones out!  The salt will take care of them!

 

Filet and skin fish.  Cut in 1 inch pieces. 

Put 5/8 cup pickling salt in bowl per quart of fish. 

Cover with white vinegar.  Let stand for 5 days. 

 

Use a glass bowl not metal.  Put it on the counter and place a plate or other cover over the top. 

 

Drain fish and rinse with cold water.  Soak in cold water for 1 hour.  Drain. 

 

Pack in jars:        1 layer of fish

                           1 layer of onions, etc. 

 

Make brine:

        1 cup sugar                         1 cup port wine

        1 cup white vinegar            2 tbsp. pickling spice

 

Bring to boil, remove from heat and cool. 

 

Pour in jars over fish.

Refrigerate.

Best is left for a week or so before eating. 

Keeps well for a long time in refrigerator. 

 

 

Sweet-Sour Sauce for fish

(Thanks to Gary Pribyl.) 

Mix equal parts of prepared horseradish and brown sugar.  Can add spicy mustard, if desired.  

 

 

Cherry/Apple Cobbler

(Thanks to Mark Ipsan!)

Put 2 cans of pie filling in bottom of greased 9x13 inch pan.  Add yellow cake mix (dry) mixed with cup melted butter or margarine to filling.  Sprinkle with cinnamon.  Bake at 350 degrees for 30-35 min. 

 

You can use one can of pie filling and then sprinkle fresh raspberries and blueberries over the top before putting on the streusel.