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Posted: Wednesday, November 26, 2008

Mock Cheese Blintzes

Remove the crust from slices of white bread (Wonder Bread works best).

Roll with a rolling pin until thin. Spread generously with softened cream cheese, then roll up.

Dip the rolls in melted butter, roll in cinnamon and sugar, and bake in a 350 degree oven until crispy.

Cut into 1 inch slices.

"Mock Cheese Blintzes would be good as an appetizer, for brunch or breakfast. I could picture adding berries, or jam. Maybe dip 'em in maple syrup. Yummy!"

-- Jyll Davis, Kasilof

Seafood Cranberry Chowder

10 ounces salmon, skinned

10 ounces halibut, skinned

4 ounces shelled crab or chopped clams

2 strips bacon

1/2 cup chopped onion

1/2 cup chopped celery

1 clove garlic minced

1 carrot peeled and finely chopped

1 cup mashed potatoes

1 cup frozen or canned corn

1/2 cup whole cranberry sauce

1 cup chicken bouillon

2 tablespoons flour

2 tablespoons butter

4-5 cups whole milk

Salt, 6 drops hot sauce, paprika

In a gallon pot, heat 1 cup water and a chicken bouillon cube. Add cut up fish and cook for 1 minute.

In a fry pan, cook the bacon until crisp. Drain, cool, crumble and set aside.

Using the bacon drippings saute the onion, celery and garlic until translucent. Add this mixture to fish stock. Mix in the mashed potato and carrot, corn and cranberry sauce.

Back to the fry pan, place 2 tablespoons of butter heat until melted; add flour to make a roux. To this paste add 1 cup milk.

Whisk thoroughly over low heat. As it thickens turn off heat and stir into fish mixture. Add the remaining 3 to 4 cups of milk, 1/2 teaspoon of salt and liquid hot sauce. Stir to blend and slowly heat to a boil then remove from heat.

A dash of paprika for each serving.

Yields 6-8 servings.

"Thanksgiving feasts can vary especially in Alaska. Typically the turkey takes center stage for the coming holiday but I like to include a regional dish to add contrast to this special day celebration."

-- Sherry Karnikis, Kasilof



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