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Pike Chowder 1/2 cup onions,
chopped
2 cloves garlic, crushed
8-ounce package cream
cheese
1 can corn (do not drain)
2 tablespoons butter
1 can potato soup
1 can tiny shrimp,
drained
1 can clam chowder soup
1 1/2 cans of milk
1 1/2-pound pike filets
cut into bite-size pieces
1 can of clams, drained
Salt and pepper
Melt butter in skillet. Add onions and garlic. Sauté until onions
are transparent, and add the rest of the ingredients except cheese.
Cook until fish flakes. Add cheese, salt and pepper to taste. Cook
until cheese melts. Keep stirring so it doesn't burn or stick. Serve
in bread bowl.
[to top of second column] |
Pasta and fish. Who wouldn't love this dish. I have made this
also with fresh pasta. It is one of our favorite recipes in the
Winkelman house.
Walleye Linguine
1 1/2 walleye filets cut into
bite-size pieces
2 tablespoons butter
2 shallots, sliced
2 garlic gloves, crushed
1 can minced clams,
drained
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1/2 cup chopped parsley
3/4 teaspoon oregano
3/4 teaspoon basil
2 tablespoons corn
starch, mixed with water to thicken
1/4 cup sour cream
2 teaspoons butter
1 box linguine noodles
In skillet, sauté shallots and garlic in butter; then add broth,
wine, lemon, parsley, basil, oregano and clams with juice. Bring to
a boil, add fish, and cook until fish flakes. Add cornstarch mixture
and stir until thickened.
Cook noodles while making sauce. Once done, drain and add sour
cream and butter to noodles. Add fish mixture, mix well and serve.
[Recipes
from Kris Winkelman] |
