Sweet Potato Muffins

Yield 12 muffins

Time 45 minutes

Tools:

muffin tins
large bowl
whisk
medium bowl

Ingredients

2 eggs
1 c + 2 T brown sugar
½ c corn oil
1 t vanilla
2 c white flour
2 t baking powder
1 t cinnamon
1 t grated nutmeg
½ t allspice
½ t salt
4 c peeled and grated sweet potato (about 2 large sweet potatoes)
½ c raisins
1 c chopped walnuts

Directions

Preheat the oven to 350° and butter the muffin tins.
Whisk the eggs, brown sugar, oil, and vanilla in the large bowl.

Mix the flour, baking powder, spices, salt, and potatoes in the medium bowl.

Gradually add to the egg mixture, incorporating well.

Stir in the raisins and walnuts.

Pour the batter into muffin tins.

Bake for 25-30 minutes until toothpick inserted in middle comes out clean.

Serve immediately.

Carlenes Wild Halibut Tacos

1 lb. Alaska halibut fillet
2 fresh limes, cut in wedges
1/2 cup mayonnaise (reduced calorie is fine)
1/2 teaspoon tabasco sauce (more or less)
1/2 head of green cabbage, shredded
1/4 teaspoon cayenne pepper, or other spicy blend
2 bunches of fresh cilantro
1 bunch of fresh green onions, chopped
2 fresh tomatoes (diced)
Shredded cheddar cheese (optional)
Diced Avocados(optional)
Flour or corn tortillas

Take halibut and thaw in refer overnight. Rinse and cube the halibut into 2 inch sections, season with salt and saute with butter or olive oil over low heat. Halibut will flake when done, about 5 minutes.

Make Houli Sauce!!

Place Mayo in bowl and add the tabasco, cayenne, 1/2 of the cilantro and mix together.

Take warm tortillas (easy way to warm tortillas is to place 2 tortillas at a time in a damp hand towel and plac e in the microwave for 1 minute.) Take a tablespoon of the Houli Sauce & spread on the tortilla. Add sauteed halibut chunks, cabbage, cilantro, green onions, tomatoes, cheese & avocado, then squeeze a lime wedge over the top...you may want to add a splash of tabasco. Enjoy!!

This is the real thing...no farmed fish here...there is nothing in the world healthier for you than Wild Alaska Seafood.

Spanish Style Gazpacho

This soup is served cold and can only be made in late summer to fall when the tomatoes are naturally ripe.


Ingredients:

8-12 tomatoes, fresh as you can get 'em
whole cucumber, preferably organic so you can leave the skin on
pepper, not too sweet, not too hot
couple cloves of garlic, pressed
bread, can be dry, doesn't have to be
olive oil
vinegar, red wine or apple cider
water
salt
your choice of garnishes: onion (green, red, white...), pepper (orange, red, green...),
croutons (a must), halved cherry tomatoes, cilantro, chunks of Spanish ham...
around an hour (to allow time for the soup to sit -- 20 minutes actual work time)

Serves 4

Cut up the tomatoes, cuke, pepper, & bread into chunks your blender can handle.
Put them in with the garlic, a generous glug of olive oil, a smaller dose of vinegar
& almost a teaspoon of salt (or as you like). I add water right away (I use around a
half cup) but usually blend in the bread last after the veggies are good & mixed up.
I don't use a lot of bread because in Spain it was such a mild ingredient we never
guessed it. I'm sure some of them didn't have any. Taste it & adjust seasonings,
thickness, etc.

Put it in the fridge & let it sit. It's best to let it sit for a whole day.

Serve with an offering of garnishes: diced onion of any color, pepper (of any color -
green for a nice accent), croutons (a must), halved cherry tomatoes or any fresh
tomatoes, whatever looks good. Bring those to the table in their own dishes, then
sprinkle them on the soup at your guests' pleasure.

Cream of Mushroom Soup

Ingredients

5 cups sliced mushrooms
3 cups chicken broth
1/2 chopped onion
a few sprigs of fresh thyme (or 1/8 tsp dry)
3 tbsp butter
3 tbsp flour
1 cup half & half
2 tbsp sherry
salt & pepper to taste
about half an hour

Instructions

Sauté mushrooms in broth with onion & thyme until tender (about 15 minutes).

Pureé the mixture (carefully!), leaving chunks as you wish.

In a heavy pan, melt butter & whisk in flour until smooth (in other words, make roux).

Add half & half to roux & add that to the other pot full, along with pepper &/or salt as you wish. Stirring constantly, bring the mixture to a low boil until it thickens up.

Adjust seasonings, add sherry & serve it up with bread & a salad.



Serves 4.