Pioneer Potluck: About a fish story

I remember Joey’s first fish.  “Is it a Dolly Pardon?”  Then looking over the edge of the boat in Talkeetna, he yelled, “Hurry quick get the Pterodactyls!”  He meant Dolly Varden and the needle nose pliers. It seems the boy’s thought when they caught a fish they had to scream and holler and be bossy. Wonder who they learned that from?


And Michael’s first fish. He was shirtless and his jeans were always falling down so as he fished they would get lower and lower because he was so slim. I think he wore a size 5 slim for years. Barely able to see over the edge of the boat, Michael yelled “get the net!” About that time he dropped his fishing pole and was trying to net it himself. Good thing Dad was there to help out!

We always had a wonderful time in Talkeetna in the early 1980s before it got so crowded. All four of us slept in the back of the truck. As the boys got older they got their own first tent. That was an awesome thing to them. Joey never wanted to crawl out in the morning and Michael would stand and yell “Joey, get up!” over and over. Sunshine, birds singing, the camp fire crackling. Good memories!

Talkeetna was the same place we would have problems setting the anchor because the river is so very swift. I threw the anchor over one day, about five times. Of course you had the balance on the front of the boat and if it didn’t grab you pulled it up and threw it again. Well, after five tries, Porter was losing patience. He also was driving the boat, so he decided to throw the anchor out himself. He pulled the boat up to the right spot, grabbed the anchor, stepped up through the walkway, heaved the anchor out and walked off after it!

I am not sure who was more amazed, me or his mother Eva, was on the boat with us. And WHO was going to drive the boat? I’m a crazy boat driver and I know it!  Eva didn’t even drive a car and what about Porter, he’s in the river! Well he’s a pretty big strong guy and it’s a good thing because he was able to crawl back in the boat, after getting yelled at, “get your butt back in the boat — NOW!” Can you imagine, he’s the one in the river and all his wife and mother could do was scream at him to get back in the boat, NOW! It’s a wonder he came back at all! 

With smiles and great memories, Susan Jordan


Bonfire picnic and saying goodbye to Michael and Cecile  

We have had the pleasure of having pretty 7-year-old great-granddaughter Cecile here to visit for two weeks and her Daddy Michael here for a week.  They live in Washington and will be flying back Monday.  Cecile learned to ride her bike without training wheels!  She is so proud and we are too! She rode her bike with Grandma Sue almost every day. She had fun with Bob playing bump the big ball with their head.  They came out to our house and Cecile held Bootzee, our 17-year-old kitty. She played darts with Bob. Sunday after Porter, Bob and Michael played their version of golf, we had a bon fire at Susan and Porter’s.  Roasted hot dogs, brats and marshmallows — what could be any better way of enjoying your loved ones! 

We love you guys and hurry back!

— Grannie Annie and Grandpa Bob


Use a 5 to 6 pound salmon, guided, scaled and washing the inside with running water to get the blood out. Pat dry with paper towels. Place in a foil lined well oiled shallow pan that fits the fish. Combine 2 tablespoons lemon juice with 1 teaspoon of salt and rub the inside of the fish. Set aside while you prepare the following:

1 large onion sliced and separate the rings

1 green and one red bell pepper sliced and tossed with the onions

1/2 sliced lemon and orange

2 tablespoons parsley sprinkled over the vegetables

1/2 teaspoon cracked black pepper

A sprinkle of garlic powder

1/8 to 1/2  teaspoon cayenne pepper

1 sliced bacon, diced.  This gives a light smoky flavor, but is optional.

Toss all together including the diced bacon and place in the cavity of the fish.  Sew or use skewers to close the open. Place foil loosely over the top of fish and put in a preheated oven of 400° for 20 min. Turn down oven to 350 for 35 min. Remove the foil and bake for 15 min. Test for doneness. Remove from oven and let set for 15 min. Carefully lift the fish out with the foil on to a warm platter and cut away the foil. Decorate with lemon and orange slices and parsley. Serve with baked potatoes and green beans prepared with bacon and onions.  Don’t forget the large slices of sourdough bread. Orange or lemon cheesecake for dessert.  There are several cheesecake mixes at the store that require no more than 10 min. preparation.  They are excellent!


This recipe reminds me of creamed eggs on buttered toast that mom served to us on Sunday mornings when I was very young and big slices of fried ham was on that breakfast plate to.

Boil three eggs-cool and peel and cut in fourths.

Cook 1 pound of fresh asparagus, cut in 1 inch pieces, in slightly salted water until tender crisp-about 3 to 4 min. Drain.

1 pint of salmon drained dark pieces removed-break into large chunks. Or 2 cups of cooked leftover salmon.

In a medium saucepan melt

2 tablespoons butter

1 teaspoon garlic salt

1/4 teaspoon cayenne pepper

1/4 teaspoon dry ground mustard

Stir into 1 1/2 cups milk (I use canned milk for a richer taste) 1 tablespoon cornstarch.

Gradually stir into melted butter, bringing to a simmer until thick. Stir constantly. Reduce heat and stir in

2 cups shredded cheddar cheese.

Take off heat and blend in asparagus and salmon. Be careful to keep salmon in chunks. Serve on buttered toast, buttered biscuits, buttered noodles or fluffy white rice. Place boiled eggs cut in fourths to decorate (the original recipe said to fold in the eggs into the cream mixture, but I find that not to my families liking, so I serve them as decoration.)   This is a very good evening supper after a busy fall day.



This is for a serving for two-you may want to double this recipe.

2 cups large sliced zucchini-slices cut in fourths

1/4 cup sliced onions-slices cut in fourths

2 tablespoons olive oil or vegetable oil

1 can stewed diced tomatoes

1 teaspoon sugar

1 teaspoon butter

Salt and pepper to taste

Sauté zucchini and onions in oil until limp-tender. Add tomatoes, sugar, butter and salt and pepper to taste. Heat through and serve in a serving bowl with a dollop of butter floating on top. Hot hard rolls and peach cobbler for dessert, round out this easy evening meal.



Make pie crust dough following the directions on the side of the Bisquick box for making six biscuits. Pat out half of the dough into a circle, transfer to well oiled 8 or 9 inch pie plate.

Make a filling with the following, in a mixing bowl and mix together:

1 canned salmon dark piece’s removed-drained OR 2 cups cooked or baked salmon

2 tablespoons cooked mashed potatoes

1 tablespoon chopped onion what you do.

1/2 stalk celery-diced

2 tablespoons frozen green peas

Put filling in pie crust and top with grated cheese. Pat out remaining dough into around circle and place on top of pie.  Cut slits for steam to escape. Brush with melted butter sprinkle with salt and pepper. Bake in a 375° oven for 45 min. to one hour until the crust is golden brown.



2 cups leftover fish-salmon, halibut, shrimp, or crab

NOTE: Salted, rinsed and soaked salmon or pickled salmon is very good with this salad.

In a large bowl place the fish of your choice and add

1/2 cup olive oil

1 cup celery sliced

1/2 cup onions chopped

1 tomato diced

1 teaspoon minced fresh garlic

2 green onions sliced

1/2 cup apple cider vinegar

1/4 cup water

1/2 teaspoon oregano

1/2 teaspoon Italian seasoning blend

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

Mix to blend and coat fish.  Store in refrigerator until next day. Serve on a bed of chopped lettuce surrounded with wedges of tomatoes and hard-boiled egg halves. Nice lunch dish serve with garlic toast warm rolls or sour dough bread. 


Pioneer Potluck: About getting ready for visitors

Our summer visitors from the “Lower 48” get a peek at our home-style Alaskan living. We are always glad to see and greet them as... Read more