Ramrod Charters Recipes

Over the years, I have collected a number of favorite recipes. Here are some of the best as well as some non fish recipes

that we often cooked for our guests.

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Famous Ramrod Charter Recipes

(recently revised)

Special White Sauce  (for all fish)     

Seafood Chowder      

Grilled Salmon   

Crab Stuffed Mushrooms            

Lime Flavoring tip

Halibut Beer Bits        

Halibut Supreme

Salmon or Halibut Cheese Ball

Sesame Halibut     

Salmon cakes    

Mop for salmon and halibut 

Corn Flake Halibut   

Grilled or Stuffed Baked Crab

Mediterranean fish bake

ALASKA DungenessCRAB PASTA PRIMAVERA

Baked crab/shrimp dip

Ramrod Tempura

Ginger Soy Dipping Sauce

Best Ever Halibut Cakes  NEW!!!!

Gas Grilled Salmon Fillets

Chafing dish Crab (easy)

Ramrod selected recipes that may or may not be fish

It may seem hard to believe, this is such a complete web site... we have also included some of our most well liked and much complemented recipes for fish and other specialties.  Let us know what you think about this part of the site.

Halibut Beer Bits - A local favorite and quite simple.

1 to 2 pounds of halibut cut into 1 1/2 inch squares

1 cup of pancake flour (Krusteze is the best)

1 can of beer

1tsp. baking powder

1/2 tsp lemon pepper

1/4 tsp garlic powder

Combine flour, beer, baking powder, garlic powder and mix well.    Add the fish and let stand for at least one hour.Deep fry in either peanut oil or canola oil until golden brown.  Place on a tray which has been lined with paper towels to absorb the excess oil and keep warm in a preheated 300 degree oven.  (hint don't leave in the oven more than 15 minutes or the fish will dry out.) Serve with this special sauce.

Special White Sauce

1/3cup White Wine - Rhine is good 

1 cup of either low cal mayo, or Miracle Whip for low cal try yogert instead

1 tbs. lemon juice

1 tsp. chives (fresh is best)   Can also use a tablespoon of capers! In addition to the chives throw in some dill weed! Any or all work to enhance the flavor of the sauce.                                                                                                                     

1/4 tsp. of  garlic powder, or onion powder or both.

Combine and let stand at least 1 hour before serving. I prefer overnight.

This sauce is good for any of the fish you will see on this site.  It may make you famous if you are not careful.

Here are a couple of ideas to cut the calories and add extra zest to the White Sauce:

try adding a tablespoon of capers

try using plain yogart instead of mayo or Miracle whip

I also add preserved lemons instead of lemon juice (see the recipe for creating these next)

Preserved Lemons:

Cut six lemons into wedges

squeeze each into a pint wide mouth jar straining out seeds as you go. As you add each

wedge add 1/2 tsp of kosher salt for each slice.When the jar is full be sure to have enough juice

to cover all the lemon wedges. Do not add reconstituted or bottled lemon juice! Use only fresh squeezed. Close the jar and shake with vigor untill all salt is disolved. Let stand out of the frige for 3 days. Then, move to the refrigerator for 4 weeks. After the four weeks the lemons will be ready. I use only one for this recipe as they are intensly flavorful. When you remove from jar, rinse thoroughly to remove salt. I then chop the whole lemon slice (peel and all) and add to salzas, fish sauce and at times to my salad dressings. There are hundreds of uses just look up preserved lemons on the internet for more ideas. These are awesome!!!!!!   (keep refrigerated)

 

Halibut Supreme (new improved recipe)

2 pounds of halibut cut into 1 1/2 inch squares

1 tablespoon fresh chives

1 package of Italian croutons to crush for bread crumbs

1 1/2 cups of sour cream

1 1/2 cups of Mayo or Miracle Whip

1/2 tablespoon parsley

1/4 cup white wine

Paprika (as needed)

Cube the halibut into 2" chunks and cover with milk for 1 to 2 hours. Drain the halibut but do not rinse.

Roll the chunks in the breadcrumbs and place in a flat ovenproof baking pan. Try not to crowd the pieces if possible. Cut the onions into large flakes and mix into the combined sour cream and mayonnaise. Thin this mixture some with the white wine and pour over the halibut, spreading it out evenly. Top with a sprinkle of paprika and bake at 500 degrees. Yup, that right ...500 degrees. Bake for 15 to 20 minures until the top is browned. Remove from the oven and let it rest for about 5-10 minutes before serving. This goes very well with baked potatoes. This can be prepared the night before and refrigerated until it's time for the baking.

 

Grilled Salmon - Wrangell Style

Salmon Steaks cut 3/4 to 1" thick  as many as you need

Ingredients

Mustard (the cheap yellow stuff) 1 tablespoon for each steak

Chives 1/2 tsp for each steak (fresh chives of course)

This is too easy... Mix the mustard and chives and spread over both sides of the salmon steak.  Don't worry, this sounds worse than it really is.  After completely covering the steaks, let them stand for at least 4 hours in the fridge. Then when ready to begin cooking, place them in a cooking rack (the kind you use for fish) or carefully place them on a preheated gas grill.  Set at med-high temp.     When nice and brown on one side, turn and brown the other. Make sure the fish is flaky before serving.  Only turn the fish once! Serve with our famous sauce found earlier on  this page.   Even if you don't like mustard this will be a good recipe. It has a tendency to turn a golden brown and is not a problem.   Trust Me!

 

Salmon or Halibut Cheese Ball

This in another really easy dish guaranteed to impress your friends:

Ingredients:

1/2 pound of salmon or halibut (cooked)

1 block of cream cheese

1 tsp Tabasco sauce

1 tsp lemon juice

1/2 tsp cajon seasoning

1/2 cup cooked chopped mild onion

1 tablespoon  horseradish

1, 4oz package of shaved almonds

1 tablespoon of dried parsley

Combine fish, cream cheese, Tabasco, lemon juice, Cajon seasoning, horseradish and onion and mix thoroughly.  Form into a ball.    Roll the ball in the mixture of almonds and parsley so that it is coated. Set on a flat tray or plate and surround with an assortment of crackers.  Serve cooled.

 

Seafood Chowder

This is a sure fire chowder that you can modify or leave as is and still amaze your friends. Use all fresh ingredients if possible to make it even better.

Ingredients:

5 large potatoes pealed and diced

1 large sweet onion

4 celery stalks

1 tablespoon parsley

1 block of cream cheese

2 cups milk or unsweatened condensed milk (1 can)

1 can creamed corn

1/2 lb. smoked salmon or halibut or clams  or all three if you wish, shrimp are OK too! With this recipe try and not have more than 1 pound of all three combined so you don't overpower the chowder. Be sure the fish is in bite size pieces.

Boil the potatoes along with the onions and celery and parsley  until the potatoes are quite soft.  Then add the fish and cook for 5 to 10 minutes without boiling it hard.  Turn the heat down to low and add the cream cheese and milk.  Season with pepper and salt to taste.  DO NOT BOIL.    Let stand for a few minutes stirring occasionally. Serve with crackers.

 

Crab Stuffed Mushrooms

1 dungeness crab - shelled and cooked - have the meat shredded

1 pound of large fresh mushrooms

4 shallots

1 tablespoon soy sauce

1/2 cup white wine

1 tablespoon butter

1 clove garlic crushed

4 slices of white bread shredded

1 cup of mozzarella cheese shredded

1/4 pound of Swiss cheese

1/4 pound of Monterey jack with jalapeno

salt and pepper to taste

Wash mushrooms and remove the stems.  Be careful to keep the head of the mushroom intact. Chop the stems into small pieces about the size of a pea.  Chop the shallots.  Combine the stems and shallots in a sauce pan and sauté in the butter, wine and soy sauce.  When warm add the garlic and crab and cook for a couple of minutes.  When the entire mix is well cooked, remove from heat and add bread and shredded mozzarella. Mix and when mixed and still warm, fill the mushroom caps making a dome on each.  This dome should be equal in size to the mushroom cap. place a slice of the Monterey and the Swiss cheese on each mushroom in a criss cross manner.  Place in a pre-heated oven at 375 degrees for about 10 to fifteen minutes or until the cheese is golden brown.  Serve warm.

 

Sesame Halibut

1 1/2 pounds of halibut cut into pieces  1 1/2 inches

1 cup sesame seeds

1/2 tsp salt

1/2 tsp pepper

1/2 cup ranch dressing

Bake time 7 to 10 minutes at 400 degrees

1. Pre-heat oven

2. On a flat pan covered with foil, bake sesame seeds for 10 minutes until soft.

3. Mix seeds in bowl with salt and pepper

4. Coat fish with ranch dressing and roll in sesame mix until completely covered.

5. Place pieces on the flat pan (oiled ) and bake until fish is flaky (7 or 8 minutes)

 

Salmon cakes

Sauce:

1/2 cup greek yogurt

1 1/2 Tbsp capers, rinsed drained and chopped

1Tbsp grated lemon zest

1Tbsp fresh lemon juice

1/2 tsp salt

1/4 tsp pepper

Salmon cakes

1 cooked fillet about 1 pound shredded and skinless (no bones either)

1 large egg

24 saltines finely crushed

1/3 cup chives

1/2 cup mayonnaise

1/2 cup frozen corn thawed

2 Tbsp Dijon mustard

1 Tbsp capers rinsed and drained

1 Tbsp lemon zest

1 Tbsp lemon juice

3 Tbsp olive oil

3 Tbsp unsalted butter

Sauce: mix the ingredients and refrigerate till use. Best if overnight.

Salmon Cakes: Flake salmon, add egg, 1/2 cup of the crushed crackers, chives, corn, mayo, mustard, capers, lemon zest, and lemon juice. Mix until combined. Form the mixture into patties about 3/4 of an inch thick. Carefully coat the patties with the remainder of the crushed crackers and refrigerate for at least 20 minutes.

In a large non stick skillet over medium heat melt the butter and add the olive oil. Cook each pattie for about 6 to 7 minutes until golden brown and crispy. Drain on paper towel and then serve with the sauce.

Simple Halibut fried with Corn Flakes crumbs

2 cups corn flakes crumbs

beat two eggs

Johnny's seasoning

3 tablespoons peanut oil (or veg oil)

flour 1 cup

Cut fish into small portions cover with flour and dip in the beaten eggs. Then roll in corn flake crumbs. Place the fish in preheated skillet with oil. Make sure the oil is not too hot It is best to use an electric skillet and set the temp at 300 degrees. Season with Johnny's and fry till brown and flaky.

Grilled or Baked Stuffed Crab

If you don't have the shells this can also be a recipe for crab cakes

  • 4 (about 2 lb. each) cooked, whole dungeness crabs
  • 2 cups chopped celery or sweet bell pepper
  • 1/2 cup finely chopped onion
  • 2 seeded and chopped jalapeno peppers
  • 1/2 cup mayonnaise
  • 2 tbsp. lemon juice
  • salt and pepper to taste
  • 1/2 cup seasoned bread crumbs or stuffing mix
  • 1 cup shredded cheddar or monterey jack cheese

Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy-duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes.

Makes 4 servings.

Mediterranean Baked fish with tomatoes and olives

Serves 6

Six pieces of halibut or other white fish

salt and pepper to taste

3 medium tomatoes diced

1/2 cup chopped green olives

1/2 cup red or Vidalia onion

1/4 cup olive oil (virgin)

1/3 lime squeeze (juice only)

2-4 cloves garlic chopped

1 tsp. dried thyme

Optional: 1/4 tsp crushed pepper

Pre-heat oven to 400 degrees

1. lightly oil glass dish for the fish and place fish in dish.Pepper and salt to taste do not stack the fish try to keep it no thicker than one inch.

2. Mix all other ingredients in a large bowl and pour over the fish (try and make the entire dish even and apealing to the eye.

3. Bake uncovered 15 - 20 - minutes (until fish is flaky)

                  

ALASKA DUNGENESS CRAB PASTA PRIMAVERA

COOKING TIME: 10 Minutes

6¾ lbs. Steamed Alaska Dungeness Crab split legs
9 lbs. Fettuccine, cooked
3 lbs. Alaska Dungeness Crab Meat
4½ quarts Mushrooms, chopped
4½ quarts Broccoli Florets, blanched
3 quarts Cherry Tomato, halves
3 quarts Heavy Cream
3 pints Carrots, sliced and blanched
3 pints Peas, thawed if necessary
3 cups Dry White Wine
3 cups Toasted Walnuts
2¼ cups Parmesan Cheese, grated
¾ cup Basil, chopped
¾ cup Butter or margarine
½ cup Lemon Juice
¼ cup Garlic, minced
Salt and Black Pepper - to taste

Saute mushrooms in butter in a large saute pan over medium-high heat, until golden brown. Stir in tomatoes and garlic; saute (1-2 minutes) or just until tomatoes soften slightly; combine with broccoli, carrots, peas and Crab Meat. Pour cream and wine into a large saucepan; bring to a boil and reduce by three cups, stirring occasionally; stir in Parmesan cheese, basil and lemon juice; season to taste with salt and pepper. For each serving: Heat ½ cup cream sauce with 1½ cups vegetables; toss with 6 oz cooked fettuccine. Arrange on a serving plate with 3 Alaska Dungeness Crab split legs. Sprinkle pasta with 2 Tbsp. walnuts.

SERVINGS PER RECIPE: 24


Baked Crab/Shrimp Dip

 

1 package imitation crab or 1 small can of lump crab

10 – 15 medium shrimp

1 8 oz container of onion/chive cream cheese

4 oz sour cream

4 oz Parmesan cheese

6 oz Cheddar cheese

Dill weed

Limejuice

Worcestershire souse

White wine

Tabasco sauce

Bagel chips

 

 

 

 

Blend 8 oz of the cream cheese with 4 oz of sour cream. Add 2 Tbsp of dill weed, 1 tsp of Worcestershire, 1 Tbsp of limejuice, 2 Tbsp of a light white wine and a tsp of Tabasco and mix in well. Shred 6 oz of cheddar cheese and flake the crab pieces and stir into the cream cheese blend. Cut the shrimp into small chumps and turn into the mixture. Pour, spoon, and spread the mixture into an ovenproof baking dish and top with grated Parmesan cheese. Bake at 350 0 for 45 minutes until the dip is bubbling and the top has lightly browned. Remove from oven and let it rest for 10 to 15 minutes. Serve warm as a spread for bagel chips.

Ramrod Tempura

3 quarts vegetable oil

1 and 1/2 pounds halibut cubes or shrimp

1 1/2 cups all purpose flour

1/2 cup of cornstarch

1 large egg

1 cup vodka

1 cup seltzer water

Kosher salt

1. Heat oven to 200 degrees (preheat) then in large heavy dutch oven fitted with thermometer heat oil to 350 degrees.

2. Whisk flour and cornstarcch together in a large bowl. Whisk egg and vodka togehter in a second large bowl then whisk in seltzer water into egg mixture.

3. Mix the flour combination and the egg combination until completely mixed. Then drop halibut or shrimp into the mix. (Shrimp should be split down the backs (butterflied)))

4. Carefully place each piece of fish or shrimp into the oil (use tongs) allowing the excess batter to drip off before moving to the oil. Fry until light brown. Fish is done when it floats! Transfer done fish or shrimp to a paper towel to remove excess oil.

5. Serve and dip in your favorite sauce or just lemon juice. See the Ginger Soy dipping sauce

Ginger Soy dipping sauce.

Combine: using a whisk

1/4 cup soy sauce

3 tablespoons mirin

1 teaspoon sugar

1 teaspoon toasted sesame oil

1 garlic clove minced or pressed

2 teaspoons grated fresh ginger

1 scallion finely chopped

Gas Grilled Salmon Fillets

4 skin on Salmon fillets (6-8 oz each)

Vegetable oil

Kosher salt and ground black pepper

Lemon wedges

1. Blot off all moisture from each fillet using a clean paper towel.

2. Loosley cover cooking grate with a piece of heavy duty aluminum foil. Turn burners on to high cover and heat grill until very hot, around 15 minutes. Remove foil with tongs and discard. Use grill brush to scrape cookin grate clean. Wipe grate with an oiled paper towel to prepare the grill grate surface. Do this several times until the grate is shining blace.

3. Brush both sides of the fish with oil and season with salt and pepper. Place fish skin side down on the grill

diagonal to the grate. Now reduce the heat to medium.Cook without moving until the skin side is brown, well marked and crisp (3-5 minutes) Turn the fish when it has cooked long enough for the skin to release. Using two spatulas, flip the fish to the second side and cook covered until centers of the fillets are opaque and register 125 degrees on your instant-read thermometer.(2-6 minutes longer) Take from the grill and serve with the lemon wedges

 

Alaskan Halibut Cakes   (Julie Mathiesen sent this)

1 lb halibut

1 c fresh breadcrumbs (I used semi-dry stuffing crumbs from the bakery and also some Panko breadcrumbs because I had them on hand)

1/3 cup milk

¼ cup mayo

1 egg, lightly beaten

2 T finely chopped fresh parsley

2 T finely chopped green onion (chop top of onion too)

½ t baking powder

½ t salt

¼ t ground white pepper (I use black)

Pinch of Old Bay Seasoning

2 T unsalted butter

3 T vegetable oil (I use olive)

Flour

Tarter sauce

 

Coat slab of halibut in about 1 T of olive oil, lightly salt and pepper. Place on cookie sheet and bake in 350 oven for about 20 minutes or until done. Check to see if it flakes with a fork. Let cool.

 

In a bowl, pour milk over breadcrumbs. On top of that add mayo, egg, parsley, green onion, baking powder, salt, pepper and Old Bay. Mix gently.

 

In a separate bowl, flake or crumble the cooled halibut, being sure to remove any bones. Pour breadcrumb mixture over halibut. Mix gently until it clumps a bit. I usually end up adding a little more breadcrumb so that it all sticks together. You can make a test patty to see if it stays together.

 

Shape the mixture into 2.5 inch patties. Place patties on single layer of wax paper and refrigerate for at least one hour, but they can stay in longer or overnight.

 

Heat butter and oil in skillet over medium heat. Dust halibut cakes with flour (I add a little Slap Your Mama Cajun spice to flour). Fry until golden brown, about 4 minutes on each side. Serve with tarter.

 

Additional Notes: I've never made this with only one pound of halibut, usually about 4 lbs, and I continually add more or less of some things until it seems right J . The recipe above is the “base” recipe.

Here are some other favorites that you may be fed at Ramrod Charters that are not fish recipes:

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Czech Goulash

This came from my Grandmother who received it from her mother who moved here from Ireland:-)

1¼ hours | 10 min prep

SERVES 8 -12

•  2 lbs cubed  beef , about 1/2 inch

•  2 lbs of cubed  pork , about 1/2 inch

•  2 tablespoons oil, to brown your meat

•  2 teaspoons pickling spices

•  1 cup chopped  onion  (preferably sweet)

•  2 (15 ounce) cans of diced  stewed tomatoes

•  1 (14 ounce) bottle catsup  (preferably Heinz)

•  1 (10 ounce) can tomato soup (preferably Campbells)

•  1 teaspoon ground cloves

•  1 teaspoon ground allspice

•  1 teaspoon ground nutmeg

•  1 teaspoon ground turmeric

•  1 teaspoon ground paprika

•  1 teaspoon sugar

•  1/2 teaspoon ground cinnamon

•  1/2 teaspoon salt

•  1/2 teaspoon black pepper

•  1/2 teaspoon red pepper

•  1 teaspoon white vinegar

•  1 teaspoon good whiskey (I use Black Jack Daniels)

  1. Heat oil in large dutch oven (large stew pot) on high heat.
  2. Combine beef and pork and begin to brown in oil on all sides.
  3. When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
  4. Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
  5. Spices will expand while cooking.
  6. Drop cheesecloth or teaball into meat mixture.
  7. Simmer mixture for 45 minutes.
  8. Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
  9. Finally add all the spices as measured, the vinegar and the WHISKEY!
  10. Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
  11. Check and stir frequently to prevent the bottom from scorching or burning.
  12. THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
  13. OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
  14. (AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).

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Alaska Best Baked Beans Ever!

 

1 can each of pinto beans, pork and beans, great northern beans, kidney beans, lima beans

1 lb. Brown sugar

1 lb bacon diced and fried

2 small cans jalapenos diced

1 large onion diced

3 stalks celery sliced thin

1 16oz bottle ketchup

 

Fry diced bacon, remove bacon and add onion and celery to bacon grease. Fry until soft. Drain all beans and combine everything. Cover with foil and bake 1-½ hours at 400 degrees

 

 

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King Ranch Casserole

 

2 cups cubed cooked chicken (leftover beef or pork could be used)

1 small onion, diced

2 cups (or more) grated cheddar cheese

1 can cream of mushroom soup

1 can cream of chicken soup

2 cans Rotelle tomatoes + 2 Tbsp. Water

1 can black olives, sliced

1 tsp. chili powder

1 tsp garlic salt

1 pkg. (12) Corn tortillas

 

Butter a 9X12 pan and make a bed of 12 corn tortillas, torn into pieces. Put chicken cubes over tortilla pieces and then sprinkle cheese over that. In a separate bowl, combine soups, tomatoes, chili powder, garlic salt, black olives and onion. Pour over cheese. Bake for 30 minutes at 350 degrees. (We add more cheese on top)

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Microwave Caramel Corn

 

1 cup brown sugar

¼ cup corn syrup

½ cup butter or margarine

½ tsp salt

½ tsp soda

4 quarts popped yellow popcorn

 

Bring sugar, syrup, butter and salt to a boil. Boil 2 minutes on high heat. Stir in soda. Place popcorn in a large brown paper bag (grocery bag). Pour sugar mixture over popcorn. Shake and place in microwave for a minute or so and shake again. Let stand for 1 ½ minutes. Shake again. Heat another minute or so and then pour into a pan and let cool. Serve warm or cooled.

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Mexican Soup

1 can Rotelle tomatoes

1 can pinto beans

1 can green chilies

1 can Nacho Cheese Soup

1 can Fiesta Cheese soup

1 can chicken or two chicken breasts cooked (grilled) is best

3 cans chicken broth

2 cups of instant rice

Add all the ingredients except the rice. Add the rice just when the soup starts to boil.

Turn down the heat and cover. Let cook for 5 more minutes until the rice is done.

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Rich's EasyChafing dish Crab (or Shrimp) (or Scallops) substitute as you wish

1 pound of fresh crab

1 8oz pgk of softened cream cheese

2 tablespoons milk

1 medium onion finely chopped

2 tablespoons horseradish

dash of tobasco

salt and pepper to taste

4 tablespoons mayonnaise (don't substitute Miracle Whip)

pinch seafood seasoning (Old Bay is good)

dash of paprika

toasted almonds sprinkled on the top of the mixture

crackers

3/4 cup shredded parmesan cheese

1 tsp of capers

Combine all ingredients and bake at 375 degrees for 10 to 15 minutes

Serve in a chafing dish with crackers

This is best if piping hot

 

Healthy and Delicious way to fix Halibut fillet

1. Cut halibut fillet into individual portions

2. In a non stick skillet melt a 1/4 in pad of butter or more if you like and don't care about calories.

3. When the butter is melted place the fillets in the skillet (after sprinkling on Montreal Steak Seasoning and a little paprika) and then brown the fillets but do not fully cook.

4. In a preheated 400 degree oven place the fillets on a flat pan and finish them for around 5-7minutes.

The Spinich Sauce-

In the skillet you just used add 1/4 cup of a good white wine then throw on a handful of fresh spinich leaves for each fillet and cover till wilted. When the spinich is wilted uncover add a cup of heavy cream or more if you  have a lot of fillets and toss the whole mix until the cream has thickened.

Place the cooked fillets on a plate and spoon on the mix of spinich and cream. Yummy

 

 

 Rhubarb Dump cake

1 pound rhubarb, cut into ¼ inch pieces (3 to 4 cups)

1 cup white sugar

1 (3 ounce package) strawberry jell-o

1 package yellow cake mix

1 cup water

¼ cup butter, melted  

 

Directions:

 

Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes at 350° or until the rhubarb is tender

 

 

Watch for the list of recipes to grow.

S