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Pioneer Potluck: Labor Days in Alaska

Posted: September 3, 2013 - 3:17pm  |  Updated: September 4, 2013 - 9:06am

1967-2013

Nikiski and Eagle River

 

Labor Days in Alaska meant a lot of things but most of all getting together with family and old friends before winter sets in. It also means the winding down of fishing, the beginning of moose hunting and kids going back to school. 

The first memorable Labor Day picnic in Alaska was in 1969. It was a very warm fall day so we met a lot of our friends at our fishing sites on the beach south of Arness dock. We built a big bonfire outside our A-frame cabin and friends who had become our family sat on logs and told stories and laughed and giggled way into the night. Everyone brought a pot luck, moose pot roast, moose and beans, moose ribs and moose steaks that were fried quickly in a hot cast-iron skillet with no fancy barbecue sauces — just salt and pepper. Oh my ... those were good!

Of course there were various prepared types of salmon, baked or smoked that was shared. My first taste of smoked salmon in Alaska was like biting into a little piece of heaven. Labor-intensive and prepared so precisely, a little sweet and a little smoky — it was the best. Betty Coulter always made her famous coleslaw in a big stainless steel bowl. Someone always made potato salad and always chocolate cake or rhubarb pie. Nothing fancy, not even paper plates, usually pie plates or various dishes and silverware provided by each family.

The cabbage and potatoes came from our garden, the moose from God’s garden. Salmon was freshly caught that summer from the plentiful ocean by our hard working hands, the very ocean we were sitting beside celebrating the last days of a warm summer, making plans for the beginning of fall, preparing our kids for school and getting ready  for winter.

As we sang songs around a roaring camp fire into the middle of the night, we watched the sunset across the Inlet and behind the mountains. What a perfect ending to a perfect summer!

We moved to Eagle River in the early 70s, built a house, started a construction business and owned a bar and restaurant. Labor Day was huge in Eagle River-Chugiak, as there was the Jerry Lewis Muscular Dystrophy Telethon. In conjunction with Tips Bar, a big pig was roasted in a fire pit that was started two days before the celebration. I was very busy with the food end and made huge salads, tons of garlic bread. Everyone pitched in and brought salads or a hot dish and much money was raised by generous, compassionate neighbors and friends. If strange faces appeared they were welcomed also and soon became our friends, some for a lifetime. The next day friends, neighbors and strangers showed up for the cleanup. We always were so grateful!

Fast foreword to Nikiski in 1986. Our first Labor Day picnic bonfire started below the cabin where we lived, on the edge of the lake. Bob had spent the summer clearing out trees, brush and garbage, cans and bottles. Then like magic a big fire ring appeared and we had an ongoing fire going in the pit most of the summer and into the fall. Our neighbors in the area and friends came to sit by the bonfire and share stories of the summer, that was scooting into cool weather and fall moose hunting. Tales were told about fishing, work on the platforms and in the welding shops. All our hard-working men were associated with the oil field in one way or the other and most of their work was hard dirty and grueling. A chance to gather around a big roaring bonfire with smiling faces, gave them my chance to relax and enjoy the day. Talk was about preparing for winter and plans for the future.

A lot of the guys around Bob’s bonfire were single men with not too much attachment to anything but their work. So we dubbed them our Orphan Friends. Always grateful for homemade meals and friendship, we formed bonds for life. I cooked and planned, cooked and cooked for them. Good thing I worked at the grocery store! Other friends and family brought hot dishes and salads. We enjoyed fine company, setting around singing to someone strumming the guitar, with a hootie owl joining in from time to time. Occasionally a moose would wander through the side of the yard, go down to the lake, take long sips of water and gradually step into the lake and swim off into the night. The bonfire roared into the early morning. Glowing embers and a few of our Orphan Friends were still in the same spot, snoozing.

In 1995, we bought land on the same lake, cleared a spot, built a house and Bob continued his roaring bonfires through the years. We had larger Labor Day celebrations with neighbor and community friends gathering for our big fish fries. The first year on Labor Day, our bonfire was much like it is this year, rainy and overcast. That did not bother our friends who showed up in raincoats and rubber boots with food in hand to gather around a larger than ever bonfire. The first year the mud was terrible but it did not seem to bother anyone but me!

Through the years Bob hauled in tons and tons of gravel by pickup, shoveling gravel on after work from an abandoned gravel pit and scattering in our yard. It became a beautiful grassy place to gather for our annual Labor Day picnics. We had evolved into large tents, beautiful picnic tables that Bob built in a yard full of grass and beautiful flowers. Two years ago we had 78 people on a warm sunny afternoon enjoying wonderful friends and neighbors and great food. We announced that that was our last year of Labor Day picnics. We have gotten older and although we cherish all our friends we decided that it I was time to pass Labor Day picnics onto others. We miss our friends, our bonfires, but not the weeks of planning and work involved. I think back on those times and will cherish all our memories forever. Thank you friends and neighbors. I hope you had a happy Labor Day.

 

Ann “Grannie Annie” Berg is a 44-year resident of Nikiski. Ann shares her collections of recipes from family and friends. She has gathered recipes for more that 50 years. Some are her own creation. Her love of recipes and food came from her Mother, a self taught wonderful cook.

She hopes you enjoy the recipes and that the stories will bring a smile to your day.

Grannie Annie can be reached at anninalaska@gci.net

ITALIAN SAUSAGE AND PENNE PASTA CASSEROLE

This is from my sister Ginger who served this at a family reunion in La Salle, Colorado. My other sister, Elaine and her family put the reunion on every year, the second week in August, for all the McClure-Cogswell relatives. I was lucky to be able to come from Alaska to attend with my grandson Grey a few years ago. We sure had a good time and the food was excellent, including this wonderful casserole.

This makes two 9 x 13 pans. Bake one and freeze one.

2 tablespoons olive oil

2 mild Italian sausages, casings removed

3 hot Italian sausages, casings removed

12 ounces of rigatoni pasta

2 1/2 cups marinara sauce-use your favorite

2 medium tomatoes diced

1/2 cups basil leaves fresh chopped coarsely

2 teaspoons dried oregano

1/4 teaspoon red pepper flakes

16 ounces of fresh mozzarella cheese sliced

Salt and pepper to taste.

Cook the sausages in olive oil. Prepare the pasta as package suggests. Assemble all ingredients and mix. Spoon into 2 large 9 x 13 dishes and top with fresh mozzarella cheese. Bake at 350 degrees for 30 min. until cheese melts.

MEXICAN THREE BEAN SALAD

I made tons and tons of this at our restaurant-bar in Eagle River. I used the large industrial size cans to make this salad almost every other day. Today I use the regular cans of beans. I have no idea why this is called “three bean salad!”

 

1 can cut yellow wax beans-drained

1 can cut green beans-drained

1 can red kidney beans-drained

1 can Pinto chili flavored beans-do not drain

1 can of kidney beans drained

1 can a garbanzo beans or black beans can be added-drained

1/2 to 1 cup chopped onion

1/2 to 1 cup chopped green pepper

1/2 cup chopped celery

Add chopped jalapeno if you’d like.

Heat 1 cup of water with 1/3 cup cider vinegar and 2 tblsp sugar

Stir in one package of dry chili mix or taco mix-make sure it is dissolved and pour over beans. Cover and set aside until cool and then refrigerate.

MOOSEBALL SOUP

Moose season is upon us and this is a good way to take care of some of the mooseburger. Tasty too!

1/2 cup bread crumbs

1 teaspoon salt

1 1/2 pounds ground Moose meat

1 egg

1/2 teaspoon thyme

1 small onion grated or chopped fine

Mix until well blended and shape into 1 inch balls. Place in a Dutch oven and brown with a small amount of vegetable oil. Remove and set aside.

In the same pan with 1 tablespoon of oil sauté:

1 chopped onion

3/4 cups sliced mushrooms or one small can mushrooms drain

Sauté until onions are soft.

Add

2 cans beef broth

1 can stewed diced tomatoes

5 cubed red potatoes with skins on

Bring to a simmer for 5 min. and then add the browned mooseballs.

Simmer slowly, until potatoes are done about 30 min. Adjust for salt and pepper. Good with buttered sourdough bread

 

BETTY’S COLESLAW

Betty told me she never wrote down this recipe. I wrote it down while she repeated it to me.

 

Large head of Cabbage finely shredded with a sharp thin knife, like you would do to process sauerkraut.

Grated carrot for color

Place in large bowl and salt the cabbage lightly. Mix.

 

Mix in a small bowl the following:

3/4 cup to 1 cup Best Food Mayonnaise – she insisted it be Best Foods!

1/2 cups milk  (I use buttermilk sometimes)

Stir to blend

Mix in:

1/3 cups apple cider vinegar   

1/4 cup sugar – depends on how sweet you like it – increase to 1/3 cup.

2 small squirts of mustard

Mix until well blended

Add dill weed or caraway seed if you like. Mustard and celery seed can bee added also.

Serve to the hungry gang of happy friend having fun on the beach watching the tide come in and the sun set over the mountains and Inlet. Warm happy memories.

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