Halibut Pie by Beverly Parsley

  1           lb. Halibut cut into about 1 inch cubes – if

             frozen do not thaw completely

 1/3       cup green onions

 1/4       cup dry onions diced small

 1          cup grated cheese 1/2 cheddar-1/2 Monterey/Jack          

 8          oz. cream cheese cut into about 1 inch cubes

 1/2      cup Bisquick/baking mix

 1         cup milk

 2         eggs salt and pepper to taste

    Heat oven to 400 degrees.  Cube halibut into 1 inch cubes. Layer in bottom of 9x9 baking dish with shallow sides.. Salt and pepper lightly.  Layer cheese, cubed cream cheese and  onions next.    Mix last three ingredients in a medium sized bowl and pour over layers.   

    Bake uncovered for 35-40 minutes, until fish flakes  or baking mix is nearly set.  “Do not overcook-please”. Can be doubled or tripled but reduce the oven temp. to 350 F and cook about 1 hour or until knife comes out clean or baking mix is nearly set.

   Freezes great.  Make enough for two pans and freeze one.  Remove from freezer and thaw long enough to insert fork into pan 6-8 times.  Pour about 1/4 cup milk into holes and heat in microwave or oven on 300F until hot.

Grandma Bess’s clam chowder

  2- 1 pound cans of Razor clams chopped. (If using other types of clams that you have dug be sure and save the

           juice/nectar  that is left after steaming, remove bellies and chop remainder into small pieces, strain the juice

           and use in chowder.)

  ½ large white onion (diced)

  6 strips bacon (chopped)

  2 stocks celery (diced)

  ¼ cube butter

  1 pint half & half (or 13 oz canned milk)

  ½ cup corn starch

  1 tsp parsley flakes

  ½ tsp. salt

  1 tsp. Johnny’s Seafood seasoning

  Black pepper to suit

    Brown diced bacon in skillet. Put bacon, onion, and celery in large kettle and simmer until tender with just   enough water to cover. Add potatoes, cook until half done. Add Clams and Clam juice, seasoning and corn starch (paste) 5 minutes before potatoes are cooked. Add milk, (do not boil) and parsley flakes. Add butter. Serves 6-8. This is an extra thick chowder and quite rich, if you like it thinner use less corn starch.