This works great with Northern. No need to take the bones out! The salt will take care of them!
and skin fish. Cut in 1 inch pieces.
5/8 cup pickling salt in bowl per quart of fish.
with white vinegar. Let stand for 5
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.
in jars: 1
layer of fish
1 layer of onions,
1 cup port wine
cup white vinegar 2 tbsp. pickling spice
to boil, remove from heat and cool.
in jars over fish.
is left for a week or so before eating.
well for a long time in refrigerator.
(Thanks to Gary Pribyl.)
equal parts of prepared horseradish and brown sugar.
Can add spicy mustard, if desired.
(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.
can use one can of pie filling and then sprinkle fresh raspberries and
blueberries over the top before putting on the streusel.