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 ½ 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.