This is very easy and can be made on top of the stove or in the oven.

1 tablespoon oil

1/2 onion, diced

1/4 cup green or red bell pepper diced

1/4 cup celery, finely sliced

1 pound boneless, skinless chicken breasts or thighs

1 can of cream of chicken, cream of mushroom, or cream of celery soup-undiluted

1 can evaporated milk-you can use 2% milk if you like, but it changes the flavor.

Heat in a large skillet, the oil, sauté the vegetables, add chicken, and cook for 6 to 7 min. per side until golden. Blend together the canned soup and milk, stir into skillet. Reduce heat, cover and simmer about 15 min. until chicken juices run clear. Serve with mashed potatoes or noodles or rice. I serve mine right from the skillet.

NOTE: To bake in the oven, after stirring the soup and milk into the skillet, transfer to a buttered baking dish or casserole, sprinkle with pepper and a few bread crumbs. Bake for 30 min. YUMMY!


This is a recipe fro the Timanth Columbine Club, published in 1948. It is my Mom’s book that I inherited. I recognize a lot of recipes that she used. I also recognized a lot of neighbors and farmer friends of Mom and Dad. This one is interesting by Agnes Fraser

1 pkg Philadelphia cream cheese

10 cents worth of marshmallows

1 small can crushed pineapple

1 cup cream, whipped and added to cream cheese and pineapple.

This recipe leave a lot to the imagination, as I would use room temperature cream cheese and, of course, Cool whip for the whipped cream. Then refrigerate for about 4 hours. I know Bob would love this!!


I have looked for this recipe for several years.

It is from the same cookbook, Timnath Columbine Club. Submitted by Donna Gayle Thayer

1 cup ground carrots

1/2 cup ground raisins

1/2 cup salad dressing

Pinch of salt

Juice of 1/2 lemon and 1 orange

Combine ingredients.

NOTE: My Mom used to grind the carrots and raisins in an old hand crank “meat” grinder. Then she would throw in a handful of salted peanuts and grind them. We would get this on her homemade bread, in our school lunches she packed for all five of us for years.


Through the years I have been asked for recipes using bear, goat and moose.

Here is a recipe for using bear, but I bet moose and goat would be OK too.

I have not made this but am told it is very good. I will take you word for it!

1 pound ground bear meat

1 or 2 onions chopped

2 stalks celery chopped

1 or 2 clove garlic minced

2-16 ounce cans tomato sauce

3 to 5 tablespoons chili powder

1/3 teaspoon or more cayenne pepper

1-8 ounce can tomato paste

Dash of Tabasco sauce

1-15 ounce canned kidney beans-drain

Over medium heat in a large heavy skillet, brown meat in one tablespoon oil. Add onions, celery, garlic and tomato sauce. Simmer until onions and celery are tender, stir in remaining ingredients and simmer for 30 min. Serves four. You could put this on your wood stove and simmer all day.


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