Hell’s Kitchen Salmon Chowder
1/2 c. melted butter
1 c. celery
1 c. onion
2 c. potatoes
1/2 c. flour
1/4 tsp. pepper
1/2 tsp. salt
5 c. milk
1 6 oz. canned milk
1 7 oz. canned salmon and juice
1/4 c. parsley
Saute’ vegetables for approx. 20 mins. Stir in flour, pepper and salt. Slowly add milks. Stir until thickened. Flake salmon and add.
Ultra Moist Dill Pickle Bread
1 1/4 cups dill pickle juice, strained from the jar and warmed per yeast instructions
2 tsp active dry yeast ( or bread machine yeast if using ABM )
1 egg room temperature
2 Tbs oil ( I like olive )
2 Tbs sugar
1 tsp dill weed or more to taste
3 cups all purpose flour(+)
How to make it…
If using a bread machine, follow manufacturer’s instructions for making the loaf or using the dough cycle.
If using a food processor follow machine’s instructions for making bread dough
If prefer kneading by hand which I did, dissolve yeast in all the warm pickle liquid till foamy.
Add the egg, oil, sugar and gradually enough flour to make a knead-able dough.
Knead till soft and pliable, on lightly floured surface about 5 minutes or so.
Let dough rest in an oiled bowl, covered till double in a warm place ( about 1 hour ).
Lightly deflate dough and shape into a loaf and place in an oiled 9 x 5 loaf pan.
Let rise covered in a warm place until dough reaches the top of the pan or puffy about another hour.
Bake in a preheated 350 oven about 25-30 minutes or golden.
Remove from pan and let cool before slicing.
Note: no salt is need for this bread.
Dora Miner is a local cook and baker and writes a regular column for The Pipestone Flyer.