David's Halibut Bake
BBQ Halibut or Salmon
Easy Baked Salmon
Barbeque Salmon Sauce
White Fish Fritters
Savoury Fish Steaks
Broiled Orange Roughy
Brown Sugar Pie
Potato Focaccia Bread
The Best Choca Chippers
Gooey Carrot Cake
Tongass Forest Cookies
New Zealand recipes
Aubby Gobby Nana Muffins
Gravy from home
to Scott, our gourmet buddy, for this great "no kneading" bread
- 2 potatoes - any
kind (or equiv. instant-somewhat dry)
- 1 pkg yeast
Rapid rise works well
- 1 1/2 cup (105F)water
- 4c flour
- 2 1/4 tsp salt
- 2 TBS olive oil
- 2 ripe roma tomatos
cut into 1" pieces
- 1/2 tsp dried
Boil potatoes until
tender or prepare about the same amount from instant (somewhat dry).
Dissolve yeast in warm water in large bowl and then mix potatoes, flour,
2 tsp salt, dissolved yeast, and 1 TBS olive oil until blended.
Set aside to rise until double. (rapid yeast=30 min). Preheat oven to
350 F. Coat 8" baking pan with remaining oil, place dough in
pan and turn to coat dough with the oil. Arrange the tomato
wedges on top and press slightly. Sprinkle oregano and salt over
top. Bake until golden brown, about 1 hour. Serve hot!
Suggestions (you can trust Scott!)
- Slice zucchini
& eggplant or other vegetable in long 1/4" strips
- Brush with olive
oil and Italian spices.
- Broil until slightly
brown on both sides
- In a NON-STICK
PAN place one slice of provolone cheese on preheated Med-Med-high pan.
veggies on top and add another slice. When edges of cheese are
brown flip onto
other side of cheese and cook until brown. When both sides are
browned, place fried cheese and veggies on focaccia bread with finely
shredded lettuce and sauce (mayo with crushed garlic and Italian spices).
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