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Alaska Bob’s Holiday Recipe’s
SALLY’S JACK-0-LANTERN CHOWDER

Alaska Bob's pumpkin soup

3 large carrots
1 large onion
2 tablespoons olive oil
4 cups chicken broth
Mrs. Dash Garlic and Herb Seasoning
fresh pumpkin or 1 15 ounce can pumpkin
sour cream
Pepperidge Farm Cheddar Fish crackers

Peel and cut fresh pumpkin into chunks that will equal at least two cups cooked mashed pumpkin.  Cover pumpkin chunks with water.  Bring to a boil and simmer until soft.  Drain and mash.  Grate carrots and onion.  Sauté in olive oil until tender.  Add the two cups mashed pumpkin and four cups chicken broth. Season with Mrs. Dash Garlic and Herb Seasoning to taste. Simmer and serve hot with a dollop of sour cream and Pepperidge Farm Cheddar Fish crackers. Serves 4

We first tasted this chowder at the Rain Song Bed and Breakfast in Petersburg, Alaska (772-3178).  Since then we’ve made it a yearly tradition to enjoy every late fall.

 

WILD CRANBERRY BREAD

Alaska wild cranberry bread

2 C. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 C. granulated sugar
2 T melted butter
2 T water
2 T oil
1 beaten egg
1/2 C orange juice
1 1/2 C wild cranberries
1/2 C chopped nuts (optional)

Combine dry ingredients. Add egg, butter, juice, water and oil.  Mix until moist.  Fold in other ingredients.  Spoon into a greased loaf pan and sprinkle top of dough lightly with granulated sugar.  Bake at 350 for 60 minutes. (Also good with wild blueberries).  Makes one loaf.

We were given this bread as a gift one Christmas many years ago in Thorne Bay, Alaska. It was made with wild blueberries and the combination of the fruit and orange juice was delicious.

Happy Holidays! --- Alaska Bob

 

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