Recipes

Northern Pike Dip

Approx. 5lbs. Northern Pike Fillets

Boil with course pickling salt for 5 to 7 mins. - careful not to over cook.
Drain, allow to cool and gently flake, while removing bones
.
Mix Together:
- 1/4 tsp each, accent, garlic powder, paprika
- 1 small onion finely chopped
- Hellmans Mayonaise (do not use salad dressing) - enough to stick all ingredients together. Store in
fridge overnight, then check for flavour, adding more spice as necessary.

Serve on Crackers or Ritz or enjoy as a sandwich spread.

Beer Batter Fish

- 1 egg
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 cup flour
- 1 tsp salt
- 3/4 cup beer

Beat egg and then add beer. Sift flour, baking soda, baking powder and salt; add to beer and egg mixture. Mixture should be a bit thicker than pancake batter, if
necessary, add more beer as batter thickens. 

Coat fish in flour before batter, then deep fry.

Cracker Crumb Fish Coating

Prepare desired amount of crackers by either running through a blender or crushing with a rolling pin. Add to this 1 tsp of paprika.

Mix together 
- 1 egg
- 1/4 cup milk 
- 1 tsp lemon pepper. 

Place 1 cup of flour into bag. Dredge fish in flour, then egg mixture and finally in crumb mixture. Place in hot frying pan with hot oil. Fry until cooked.

Baked Pork and Beans

- 2 lbs dry white beans
- 2 medium onions diced
- 2 lbs diced salt pork
- 3 tsp dry mustard
- 1 cup brown sugar
- 1 cup molasses
- 2 tsp salt pepper to taste
- 1-1/2 cup catsup

Soak beans overnight in water. In the morning, boil with salt and a dash of baking soda until just starting to get
soft. Strain and rinse. Pour into a heavy pot in layers with pork and onions. Add spices and cover with water. Bake at 300 for 8 hours. Add catsup 1 hour before ready. Add more water while cooking if necessary

Vegetable Dip

- 1 cup Hellmans Mayonaise
- 1 cup sour cream
- 2 tsp each of parsley, chives, dill weed and accent

Mix ingredients together and enjoy with fresh veggies.

Blueberry Pie

- 1 9” Baked Pie Shell 
- 1/2 tsp salt
- 4 cups blueberries 
- 1 cup water
- 1 cup sugar 
- 1 tbsp butter
- 3 tbsp Cornstarch Dash of lemon juice

Place 1 cup berries in a saucepan. Chill remaining berries. Add sugar, water, cornstarch, salt and lemon juice to saucepan. Cook over low heat until clear. Remove from heat and add butter. When butter has melted, add chilled
berries. Mix well. Cool combined mixture for 1/2 hour. Pour into pie shell, let stand until set.

Prepare whip cream with 3 tbsp icing sugar and 1/4 tsp almond flavouring.
Top pie before serving.
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