Karen McGahan

Posted: August 9, 2010 at 10:32 am

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Email: karenmcgahan@radiokenai.com

Phone: 907-283-8700

 

Listen To Karen McGahan Wednesday & Thursday @ 10am on KSRM.

 

Cheryl’s Salmon Chowder

 

(This was originally from Trident Seafoods)

1 onion chopped

2 c. celery chopped

1 clove garlic or 2 tsp. minced garlic

 

Brown above in about 2 TBSP. butter or olive oil, in bottom of large heavy pot.

 

Add about 8 c. chicken broth or boullion

2 c. chopped potatoes (or more)

2 c. chopped carrots (or more)

1 tsp. salt, pepper as desired,  and 1 TBSP. Italian seasonings (or 2 tsp. thyme, if you don’t have italian seasonings) Simmer until cooked.

 

After veggies are cooked, add 1 large pkg. of frozen chipped broccoli,

2 cans of creamed corn,

and 1 quart of canned salmon (or 2 pints), flaked

 

Cook until nice and hot and broccoli is cooked.

 

(The creamed corn is important. Since this is a low fat recipe with no cream in it, the creamed corn is what makes it creamy.)

 

Use more liquid or more veggies as desired. I usually use more of everything, except the salmon, for a large pot of chowder.

If you are not concerned about the fat or calories, you can add some

1/2 and 1/2 near the end and just heat it through before serving.

 

This is really good!

 

Cheryl’s Critterburger Soup

1 1/2 lb. ground critter

1 medium onion, chopped

28 oz. diced canned tomatoes

1 c. water

3 cans beef broth (or use the equivalent in beef boullion)

1 can tomato soup

4 large carrots, chopped

3 sticks celery, chopped

1/2 tsp. thyme (or italian mix spices)

1 bay leaf – if you have one

8 Tbsp. barley

3 medium potatoes, chopped

sprinkle of parsley flakes on top, if you have it.

pepper to taste

 

Brown meat and onions in small amount of oil.

Combine all ingredients in large pot.

Simmer covered at least 2 hrs., or all day on low.

Serves 8 and freezes very well.

Adjust seasonings to taste at the end.  I use more thyme usually.

 

This is very good, low fat and healthy.  It’s really good to serve a dollop of sour cream on top of each bowl as served.

 

ALASKAN HALIBUT LASAGNA RECIPE

(originally from “A Taste of Home” magazine)

8 servings

Ingredients:

6 tablespoons butter

1 1/2 pounds halibut, bones removed and cut into 1 inch cubes

2 garlic cloves, minced  (or just a few shakes of minced garlic)

3/4 tsp. thyme (or Italian seasonings)

1/3 c. flour

1/2 tsp. salt

1 1/2 cups chicken broth

1 cup whipping cream

(I one and one half times the sauce above so it won’t be dry-Karen)

 

8 ounces lasagna noodles, cooked and drained

2 cups shredded Swiss cheese

minced parsley (optional)

 

Directions:

Melt 2 tablespoons butter in a large skillet.  Add halibut, garlic, and thyme.  Cook until fish flakes easily with a fork, about 10 minutes.  Remove halibut and set aside.  Add the remaining butter to the skillet and make a white sauce. (Stir in flour and salt until smooth, cook and stir until golden brown, gradually add broth and cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.)

In a greased 9×13 pan, layer noodles, halibut, white sauce and cheese.  Make a second layer the same way.  Cover and bake at 350 for 20 minutes.  Uncover and bake another 20 minutes longer or until bubbly.  Let stand 15 minutes.  Yield: 8 servings

 

This is delicious. (It was given to me by Dennis and Terri DeBetta.)

 

Breakfast Muffins (Elaine’s)

Cream together:

3 cups sugar

1 cup oil (or shortening)

Add 4 beaten eggs

In another big bowl pour 2 cup boiling water over 2 cups Nabisco 100% bran cereal. Help cool by adding 1 quart (4 c.) buttermilk. (If you don’t have buttermilk, use sour milk by adding 1 T. vinegar to each cup of canned milk or regular milk.) Add 4 cups Kellogg’s All Bran cereal. Mix. Then mix all the wet stuff together. In a separate bowl: Mix 5 c. flour, 5 tsp. baking soda and 2 tsp. salt. Add the dry stuff to the wet stuff. Fold in only until moistened. Don’t over-stir. Raisins or dates can be added. (optional)

This can be kept up to 6 weeks in the refrigerator! I put the batter in a pitcher (tall) so it takes up less room in the refrigerator. These are really good, and don’t usually last over 3 or 4 days. It’s a healthy breakfast and quick and warm, and when you are late, the kids can even eat them in the car! Line muffin tins with cupcake papers. Fill 1/2 full.

Bake at 375 degrees for 15-20 minutes. (You can use honey to make them healthier, instead of sugar.)

 

Alesia’s Salmon Corn Fritters

2 eggs, slightly beaten

1/3 cup milk

2 Tbsp. butter or margarine

1 tsp. baking powder

1/4 tsp. paprika

1 cup flour

1 tsp. garlic salt

1 tsp. pepper

1 cup whole kernel corn

2 cups flaked canned salmon (You can also use cooked left-over salmon fillets, flaked and without bones)

1/3 cup chopped onion (also you can use dried onion flakes)

Mix this all together, well. Form into balls and deep fry.

Ummmmmmm, good.

 

THE ANT AND THE GRASSHOPPER

This one is a little different… Two Different Versions! …………….. Two Different Morals!

 

OLD VERSION: The ant works hard in the withering heat all summer long, building his house and laying up supplies for the winter.

The grasshopper thinks the ant is a fool and laughs and dances and plays the summer away.

Come winter, the ant is warm and well fed.

The grasshopper has no food or shelter, so he dies out in the cold.

MORAL OF THE STORY: Be responsible for yourself!

 

MODERN VERSION:

The ant works hard in the withering heat all summer long, building his house and laying up supplies for the winter.

The grasshopper thinks the ant is a fool and laughs and dances and plays the summer away.

Come winter, the shivering grasshopper calls a press conference and demands to know why the ant should be allowed to be warm and well fed while others are cold and starving.

CBS, NBC , PBS, CNN, and ABC show up to provide pictures of the shivering grasshopper next to a video of the ant in his comfortable home with a table filled with food. America is stunned by the sharp contrast.

How can this be, that in a country of such wealth, this poor grasshopper is allowed to suffer so?

Kermit the Frog appears on Oprah with the grasshopper and everybody cries when they sing, ‘It’s Not Easy Being Green.’

Acorn stages a demonstration in front of the ant ‘s house where the news stations film the group singing, ‘We shall overcome.’ Rev. Jeremiah Wright then has the group kneel down to pray to God for the grasshopper’s sake.

Nancy Pelosi & Harry Reid exclaim in an interview with Larry King that the ant has gotten rich off the back of the grasshopper, and both call for an immediate tax hike on the ant to make him pay his fair share.

Finally, the EEOC drafts the Economic Equity & Anti-Grasshopper Act retroactive to the beginning of the summer.

The ant is fined for failing to hire a proportionate number of green bugs and, having nothing left to pay his retroactive taxes, his home is confiscated by the Government Green Czar.

The story ends as we see the grasshopper finishing up the last bits of the ants food while the government house he is in, which just happens to be the ant’s old house, crumbles around him because he doesn’t maintain it.

The ant has disappeared in the snow.

The grasshopper is found dead in a drug related incident and the house, now abandoned, is taken over by a gang of spiders who terrorize the once peaceful neighborhood.

 

MORAL OF THE STORY: Be careful how you vote in 2010.

 

Halibut Chowder

Ingredients:

2 lb. halibut, cut in bit size chunks

1/2 cup each: onion, green pepper, celery, carrot (red pepper, optional)

(You can vary the vegetables. Or leave some out if you don’t have them.)

1/2 tsp. garlic powder

5 med. potatoes, peeled and cut up

3 cups chicken bullion (or broth)

2 c. half and half

2 1/2 cups grated yellow cheese

1 can kernel corn (drained)

6 strips bacon (diced)

butter

Simmer the veggies on low 3 hrs. in the chicken bullion (or broth) in large pot. Stir occasionally. Fry diced bacon and dump in pot. Add corn, drained. About 1 hr. before serving time, sauté halibut in 2 tablespoons butter about 5 min. until cooked, turning occasionally. Put in pot. Add 1/2 cube (equals 1/4 c.) butter. One half hour before serving time add the half and half and the grated cheese. Simmer until everything is very hot, but DO NOT BOIL or it will curdle. Sprinkle parsley on top if you have it. Salt and pepper this to taste at any time after adding the bacon. Taste first though, because the bacon can make it salty.

For our family, I always double this recipe.

This is really a wonderful chowder.

 

Halibut Olympia

2 lbs. Halibut Fillets (about 1 inch thick), patted dry

lay in 9×13 baking dish

Mix together:

1 cup Mayo

1 cup sour cream

3/4 cup chopped green onions (or 1/2 cup reg. chopped onions)

3/4 cup grated Parmesan Cheese

Spread mixture over halibut.

Bake at 400 degrees for 15-20 minutes

Delicious!! This is the recipe they use at the Land’s End Restaurant in Homer.

 

Karen’s Cajun Salmon Balls

1 qt. canned salmon, drained and flaked

1 handful crushed saltine crackers

2 eggs, slightly beaten

1 eggshell canned milk or half and half

1/4 c. minced onion, or dehydrated onion, or 1/2 tsp. onion powder

2 tablespoons Cajun season

Mix well in bowl

Form into balls, meatball size, and put a small cube of cheddar cheese in the center.

Next, mix approx. 2 cups of flour with 4 tablespoons of Cajun seasoning.

Roll the balls in the flour mixture to coat. (You may need to mix up more of this flour mixture if you run out.)

Fry in cooking oil until nice and crispy. This can be done in a skillet or a deep fryer. These are wonderful hot, but can also be taken to picnics and buffets and served cold, like a “finger food”.

 

Salmon Patties

I qt. salmon drained

2 handfuls crushed soda crackers

2 slightly beaten eggs

2 eggshells worth of canned milk, half & half, or reg. milk

Mix well

Make into patties and fry in oil

After flipping patty over put a nice slab of yellow cheese on top of each patty (like a cheeseburger)

YUM!!

 

Grandma McGahan’s Salmon Pie

Make pie crust for 2 crusts (or cheat and use Pillsbury ready made crusts)

1 qt. of salmon, drained

Line pie pan with bottom crust

Flake salmon after draining and put in crust

Cover salmon with slices of yellow cheese

Bake at 425 for ½ hour. (you can brush some egg on the crust if you like to brown it)

While that’s baking make a white sauce:

½ c. butter

½ c. flour

1 tsp. salt

Pepper

4 c. milk

Melt butter in large saucepan. Remove from heat. Add flour, salt & pepper: stir until smooth. Gradually add milk, a little at a time, continually stirring. Return to heat. Bring to boiling, stirring all the time as it thickens. Simmer on low for 1 min.

In the meantime, cook a pkg. of frozen peas in the microwave according to the pkg. directions. Add to the white sauce.

Serve each slice of pie with a nice big dollop of creamed peas on top.

This is SO good.

 

Salmon Quiche

1 bottom pie crust (or you can make this without a crust)

Line pie pan with crust, then mix together:

3 eggs beaten

1 pint canned salmon

½ c. milk

1/3 c. chopped onion or you can use dried onion flakes

3 c. grated cheese (1/2 mozzerelli and ½ yellow cheese)

Put in shell.

Bake one hour at 350.

Check with a knife (like for pumpkin pie) to see if knife comes out clean. This is moist so it doesn’t need the creamed peas, but my husband likes them with it anyway.

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