Mixed Recipes by fellow Sequimites

Baked Halibut by Ruth Doyle

2 lb. Halibut in serving pieces
1 cup sour cream
1 Tbs. Grated onion
1 Tbs. Vinegar
1 1/2 tsp. salt
1/4 tsp. celery salt
Dash of cayenne

Place fish in buttered baking dish. Combine above ingredients and pour over Fish. Bake at 350 for 30 – 35 minutes.

The secret to battering and frying fish is using the fresh stuff, straight from our own state. If you do use frozen, however, remember that the fish must be completely thawed before you attempt anything. You see, moisture is drawn to the top as it thaws and your fish must be patted dry before you batter it. If you pat it dry and batter it before it is completely thawed, moisture will still rise to the top and your nice batter will slide right off. Bummer!

Another reminder is to make sure your oil is heated up to 350 degrees. This will fry the outside quickly and make it nice and crispy. If your heat is too low, it will break down the batter. For a major catch of perch or trout, you’ll need:
3 cups water
2 ea. eggs
1 lb. plus 1 cup flour
3/4 cup corn starch
2 tsp baking powder
1 TB salt
2 TB paprika
Mix everything together, then refrigerate until you are ready to fry. If you want to make beer batter, substitute beer for the water. Do you like your batter a little zippier? Add some cajun spice.

Bean Salad by Lydia Stanhope

1 can Green beans

1 can Garbanzo beans

1 can Red Kidney beans

1 can Yellow Wax beans

1 C Red wine vinegar

1 C Salad oil

1 C Sugar

1 t Sugar

1 t Salt

1 t Basil

1 t Tarragon

4 T Parsley

¼ t Pepper

Mix all ingredients together and let stand overnight in refrigerator. Drain liquid before serving.  You can use small cans and cut recipe in half. You also add a can of black beans if desired.

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