Chowder hounds to rescue

We hear from Everett cook Donna R. McMahon, “In the Jan. 1 Forum column, LDW of Arlington said she’s looking for a halibut soup recipe to make for a friend.

“Here’s my contribution, fish chowder, I got out of a soft-cover, spiral-bound recipe book, “Alaskan Halibut Recipes,’ by Cecilia Nibeck. There are 189 recipes, 28 of which are recipes for soups, chowders and stews, and one for easy cioppino. I really have enjoyed this halibut recipe book, and had a hard time trying to decide just which recipe to send for LDW.”

Incidentally, she says this book can be ordered from AK Enterprises, P.O. Box 210241, Anchorage, AK 99521-0241. Copies sell for $13.95 each, plus $1.50 per book for postage and handling. AK Enterprises also markets cookbooks dealing with Alaska shrimp and crab; salmon; and moose and caribou, in case you’re interested. You can also order it through the Alaskan Outdoors Web site, www.outdoorsdirectory.com or Amazon.com.

Winding up, Donna mentions, “I continue to enjoy the Forum and, alas, continue to add new recipes to my growing file boxes.”

Next, responding to a different SOS, this one from Leslie Jastad of Lake Stevens, Bethany Hinshaw tells us, “Regarding the sunshine broccoli salad recipe, I did an Internet search and all the recipes were similar. This one from home.fuse.net/biedenharn/broccoli-sunshine-salad.html looked the best, though. I hope it’s the one!”

Fish chowder

1tablespoon butter

2cups diced potatoes

2cups cubed carrots

2cups diced onions

2whole cloves

1teaspoon dried dill weed

1bay leaf

Salt to taste

2cups boiling water

1pound halibut fillets, cut in 1-inch cubes 1/2 cup dry white wine

2tablespoons flour

1cup skim or lowfat milk

Pepper to taste

2tablespoons finely chopped parsley

Melt butter in a 6-quart saucepan. Add potatoes, carrots, onions, cloves, dill weed, bay leaf, salt and boiling water. Simmer, covered, for 20 minutes. Add fish and wine. Simmer, covered, for 10 minutes. Stir together the flour and milk in a small bowl until smooth; stir into soup. Cook, stirring, until slightly thickened. Season with pepper. Sprinkle each serving with parsley. Makes 6 servings.

Broccoli sunshine salad

2cups broccoli flowerets

2cups cauliflower flowerets

1/4cup chopped red onion

1/4cup sunflower kernels

3/4cup raisins or dried cranberries

5bacon strips, cooked and crumbled, or 2 packages of real bacon pieces

Dressing:

1cup light Miracle Whip

1/2cup sugar

1/4cup cider vinegar

Cut broccoli and cauliflower small enough so 3 to 4 pieces will sit in a teaspoon or on a fork; turn into large bowl and add the onion, sunflower kernels, raisins or cranberries and bacon and toss to mix well. For the dressing, in a small mixing bowl, mix together the Miracle Whip, sugar and vinegar, blending thoroughly. Shortly before serving, pour the dressing over the vegetable mixture and toss well.

The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Wednesday’s Food section.