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A Whale of a Website Alaska Bob’s e-Cookbook Petersburg, Alaska
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Alaskan cooking recipes for exciting meals “from the town that fish built - Petersburg, Alaska”
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Alaska Bob’s Holiday Recipe’s SALLY’S JACK-0-LANTERN CHOWDER
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
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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