Pioneer Potluck: About fishing

Salmon in Alaska 2014


Catfish in Northern Colorado 1950’S.

I see people lined up at the mouth of the Kenai River and the frenzied fisherman dip netting. I wonder if they are having fun. I wonder if my Dad would enjoy seeing all the fishing nets and boats and hundreds and hundreds of campers, motor homes, tents and contraptions of every kind! I bet he would enjoy every minute setting from afar and commenting on what he was seeing.

Here is a story about how Dad loved to take kids fishing without the fancy fishing poles and equipment that seems to be what you HAVE to have now-days!


My sister,Ginger relates this story:

Colorado summer evening are just right to go fishing when it has been hot all day and Dad had been in the field on a tractor most of the day. Most of the time he would only say “Let’s go fishing!”

Dad would gather up all us kids and some of the neighbor kids and a couple Stonebraker nephews that came to Colorado from Kansas to help “haying.” We were all packed in the old green four door Dodge and headed for a warm lake near the farm that had catfish in it.

Nobody had fancy fishing tackle. Everyone had a bamboo pole with a piece of fishing line attached and a rather small hook tied on the end.

Dad never got to fish, his job was to bait all the hooks, line up all the kids on the shoreline and then at the count of three we would whip that pole around and fling the hook and worm into the water.

We would catch little 6 to 8 inch catfish and Dad would scurry up and down the shoreline removing the fish, throwing them into a bushel basket, baiting the hook and moving on the next kid. He looked like someone in a speeded-up movie, frantically keeping all our lines as busy as possible.

We had so much fun we hated it when he called a halt to our fishing because the basket was overflowing with dozens of catfish. I bet Dad was just as glad to finally gather up everyone, and the poles, put the bushel of fish in the trunk of the car and head for home. Mom and him would clean the fish. Mom would get out her big cast iron skillet, put bacon grease and lard in it, roll those little fish in cornmeal and fry then hot and fast. Oh My those were so good!! We all had to have a piece of butter bread “just in cse you swallow a fish bone.”

Those are memories you cherish and never forget. Just like dip netting on the Kenai River!!

Thank you Ginger!


Here is a poem that is hand written by my Dad.

He heard it in church from Rev.Marcus Grether, came home and wrote it down on a piece of paper that he gave me many years ago.

It is framed with other memories of my Dad including a song “Come Into My Heart.” that he sang among other songs, taking us to church every Sunday morning.

Life is just a little minute,

Just sixty seconds in it.

I did not choose it,

But will suffer if I abuse it.

And if I do not use it,

I will loose it.

For life is just a minute

Just sixty seconds in it.

Written from memory by Dad Mcclure

Enjoy your days and make memories every chance you get.



I did not have biscuits like she used, so I used bread sticks.

They were so good!

A refrigerated roll of the small cheap buttermilk biscuits that have 8 or 10 to a roll

1 stick of melted butter in a pie plate

Add to the butter:

1/4 cup grated Parmesan cheese

1 teas lemon juice

1 teas dill weed

Mix very well with fork

Dip each biscuit on each side into the mixture

Lay them in a butter glass pie plate and bake at 400% for 10 to 12 minutes

I am wondering it you could put them on a buttered cookie sheet, seperated-bet that is just as good.

Barb says she likes hers a little crispy so watch carefully if you like yours that way too.

Flip upside down onto a serving dish. Spoon left over onto the biscuits. Enjoy!!

We sure did - thank you Barb!!


As you all know I love rhubarb recipes and was glad to receive this one from Barb also.

1 yellowcake mix-put into an oiled 9 X 13 baking pan

2 cups cooked rhubarb with sugar to your taste (start with 1/2 cup)

1 pint cream

Make the cake mix according to directions

Spoon rhubarb (cooled) over top

Top with 1 pint of cream poured over the rhubarb.

Bake 350% for 35 to 40 minutes. (I am guessing on this-use your imagination as to how done it is.)


This makes an omelet for 6 people or three generous servings.

Heat oven to 400%

Sautee in 2 Tblsp of butter in a large cast iron skillet - the pan has to be oven proof.

2 Tblsp each of onion, green bell pepper, mushrooms and tomatoes all diced

1 cup of shredded cooked potato

Stir until vegetables are tender about 1 minute

Add 1 cup of cooked fish such as halibut, salmon, imitation crab, shrimp or combination

Heat through:

Beat in a bowl:

4 eggs with 1/2 cup canned milk

1/4 teas garlic salt

A generous sprinkle of black pepper

2 shakes of hot sauce (op)

2 shakes of Worcestershire sauce (op)

Fold egg mixture into the hot vegetables and fish.

Immediately transfer to hot oven for 10 minutes until eggs puff up around sides and middle is firm.

Remove from oven and cut into 6 wedges. Top each piece with sour cream.

Serve with toasted buttered sourdough muffins and sliced fruit.

PS I like ketchup on mine!


Easy recipe for left over halibut

Page 87 of my cookbook Grannie Annies

Cookin’ Fish From Cold Alaskan Waters

1 small can diced chilies

1/2 green bell pepper

1 medium onions diced

1 pt sour cream

2 cups flaked, cooked halibut-cooled

1 doc flour tortillas

Mix the first five ingredients and roll mixture in tortillas, Place seam side down oiled 9 x 13 baking dish

Mix and pour over top:

1 can tomato soup

1 can mild enchilada sauce

Mix and pour over filled tortillas. Top with Cheddar cheese. Bake 30 to 35 minutes at 375%. This is a good make ahead recipe and heat just before serving. Serve with refried beans and a large mixed green salad with slices of avocado. 6 large servings.


1 1/2 cold cooked rice

1 1/2 cup small marshmallows (the old original recipe called for “diced marshmallows - I hated to “dice” marshmallows!)

1/2 cup drained crushed pineapple

1/4 cup walnuts chopped

1 cup Cool whip - (old original called for 2/3 cups cold cream-whipped)

1/4 cup chopped maraschino cherries

Place all ingredients in bowl and fold in Cool Whip. Place in glass serving dish and chill.

Elaine and ginger helped me find this recipe a long time ago. Moms recipe was about as simple - but this is the modified version of Ginger’s school friend Bonnie Weideman’s Mom. Thank you all!!



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