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Shelton Mason County Journal
Shelton, Washington
October 14, 1999     Shelton Mason County Journal
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October 14, 1999
 
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Diiii00 ii is set lunch meetin00 v the Russian Cold War" will be the topic for by a pastor from the Ukraine at the next meeting Club set for noon on Tuesday, October 19, at and Oyster House, located at Third and Railroad Shelton. ar lunch at noon today First Baptist Church Senior Fellowship Potluck at in the family center will feature the musical skills an 87-year-old trumpeter who has appeared at gatherings. The church is located at Fifth and Those attending should bring their own table ser- a dish to share. More information is available from minister to senior adults, at 426-9773 or 426-8461. will meet Tuesday League of Women Voters of Mason County will meet at a.m. Tuesday, October 19, at Alpine Way Retirement 900 Alpine Way. The public is welcome at this meeting Those attending should bring brown-bag Coffee will be served. Masons to seat new officers All area M _ asons are invited to the Mount Moriah Lodge 11 m.*mg set to begin at 7"30 p m Wednesday. October 20, at the e°tCity Masonic Temple," 19341 North Highway 101. The ""g Will " , ..... 2000,.;. -- . include step-up night, placing the officers for f Al' their chairs of office. More information is available inn Crick at 426-0285. I'695 focus for GOP women Iaitiat: d req u ve 695, which would set a flat $30 vehicle license fee re VOter. approval for increases in other fees and tax- eeting i ' Will h, the topm for the Repubhcan Women of Mason County Way  . Caeduled for 11:30 a•m. Friday, October 22, at Alpine ,. et Xement !Ube bl Apartments, 900 Alpine Way. The speaker Uaty , WCus Hoffman, a representative for 1-695 from Kitsap • he public is welcome at this luncheon meeting. Res- ations will be taken by Gwen Runyan at 427-0373. will discuss Y2K II. e Am I,ll _,t,.- ,...erican, Association of University Women , Olym pin ,, il ' P.ui ;mcn includes many Shelton members, will gather at - ] |J P'aUeay, October 19, in Chinook Recreational Center at  |[,.d Sic. a City, located on the southwest corner of 21st Street ] |ti pro: Kis'nny WaYaThe progrn at 73e0 r will deal with D] If fro_  p p edness wit spea s representing I! ., a COUnty Emergency Services and the banking corn- S l/h Who will address protection of financial records and ' "anagement The me in will be ec i/.er a'- et g pr eded by a no-host -,. L .  b:30 at Panorama Restaurant Reservation c n e :;|] ue by calling Sue Schauffler at 491-5000. More in:rCaatib: 'j ![:!! he chapter is available from publicist Helen Brewer of ,, l| -'ran at 426-8585. 00lIz 1on slates droner socml . erican Le mn P lt#  -. g" ost 31 and its auxiliary will gather for a #/,ji. |ll, amg at 6 p.m. Tuesday, October 19, at Memorial u.- |/.atl onci and Franklin streets in Shelton At 7 p m a . .e |I ti°', ' uinner prepared by Carol Lacy will be served: The |1  per person and the public is welcome. a " • uxlllary meet Friday Is of Foreign Wars Post 1694 and its auxiliary will , .ra., Friday, October 15, at Memorial Hall, Second Streets in Shelton. On the agenda will be reports sale for scholarship funds and the Gold Star par- last month. The Cancer Aid and Research card with lunch at noon Friday at the hall before at 1:30. d to meet Monday County Widows and Widowers Support Group 10 a.m. Monday, October 18, at the Shelton United 1900 King Street on Mountain View. Partic- nondenominational support group should bring nOhes. Those with questions can call Pauline A1- women set meeting Democratic Women's Club members will Mason Matters at their meeting set to begin luncheon at 11:30 a.m. Wednesday, October 20, in Gateway Center on Mountain View. Peter Ep- Way executive director, will talk about the ac- aSon Matters, the county's health planning coun- identifies two priority health-care needs - do- and teen pregnancy prevention. Epperson is of the domestic violence task group. Our last weekend open! Sunday, October 17th at 6 p.m. Bulb Farm BULB SPECIALS: ' 100 mixed daffodils -- $15,00 ' 50 old fashioned narcissus -- $10,00 ° 50 yellow daffodils- $7,50 &lso a large selection of Tulips • Hyacinths • Crocus • Daffodils • Iris • Narcissus - Cloys a week 9 a.m, to 6 p.m, Monte-El Z Road What's Cookin'? Seattle chef takes OysterFest g,)ld By MARY DUNCAN For the third year in a row, Chef Janice Vaughns turned the judges' heads with her intricate soup and walked away with $400 and gold medal honors in Oyster- Fest's cookoff competition October 3. The executive chef at the Claremont Hotel in Seattle pre- pared "Crawfish Bisque with Stuffed Heads and Jalapeno Croutons." Finishing second and earning $250 was festival newcomer Peg- gy Morrissey of Shelton with her "Curried Rice Salad with Honey- mustard Dressing" which also took gold in the appetizer cate- gory. Morrissey was the only pro- fessional cook who had two recipes in the cookoff finals. Her other recipe, "Smoked Salmon Chowder Florentine" took second in the soups-and-stews category. ous position as banquet chef at Seattle's Mayflower Hotel. She is developing a restaurant menu for the Claremont. As an executive chef, Janice noted, "I can call the shots and use my own creations." The owners and she "are on the same wavelength." For Janice, the benefits of com- peting include increased credibili- ty among peers and the "good ca- maraderie" she finds at the cook- off. "It keeps you on your toes," she commented. Her gold-medal recipe is really three recipes. She cautioned, "It's a complicated dish and lots of work." Grinding the crawfish to extract the juices for the purde takes time too. Crawfish Bisque with Stuffed Heads and Jalapeflo Croutons By Janice Vaughns Professional - Soups and stews Matt Brown, dinner chef at Lit- Overall gold medal tie Creek Casino in Shelton, took Crawfish Bisque third place and $150 with his "Hazelnut Cashew Halibut." He 30-40 crawfish, cooked in sea- also received first place in main soned water, cooled and dishes. \\; /: JANICE VAUGHNS readies crawfish heads for stuff- ing. The heads were used in her gold.medal win- ning bisque. Chef Janice Vaughns created the most complex recipe in the finals. And the presentation was certainly one of the most eye- catching, with the stuffed craw- fish head floating on the bisque. "I've always wanted to do a bisque," she said adding that she did research on how the thick cream soup made with pur4ed crayfish or other shell fish was made traditionally. Earlier this summer Janice was at a crawfish boil with friends from New Orleans and that stimulated her thinking about using the little lobster Iook- alikes. Stuffing the heads is another tradition from New Orleans and other areas of the country, Janice explained. Besides, it makes "a fun presentation," she added with a smile. Janice's creativity is confirmed by her record in OysterFest cook- offs: in her fourth competition, this was her third first-place overall. "I'm thinking three times is good enough," she said. Her new job, she added, keeps her much busier than her previ- shelled i large onion, finely chopped 1 C. carrots, chopped 1 rib celery, chopped 1 bay leaf, crumbled 1 tsp thyme 4 Tbsp butter cognac 1 C. dry white wine I tsp. salt I tsp. cayenne pepper 5 C. shellfish stock ]/2 C. stale bread crumbs heavy cream In a large skilled saut4 the chopped onion, carrots and celery with the bay leaf and thyme in the butter until this mirepoix mixture is softened. Add a dash of cognac and then white wine. Add crawfish shells and heat through. In small batches in a food pro- cessor pur4e mixture. When done run through a fine sieve. Place this purde into a soup pot with stock, salt, cayenne• Add bread crumbs and simmer for 10 minutes• Again place through sieve. Stir in some heavy cream. Heat to boil. Add chopped crawfish meat. Garnish with croutons and crawfish heads. Stuffed Crawfish Heads 4 oz. butter 1/2 C. finely chopped onion V4 C. finely chopped bell peppers /4 c. finely chopped celery I tsp• salt 1 tsp. cayenne /4 C. crumbled, cooked andouille sausage /2 C. chopped raw oysters 1/2 pound crawfish tail meat, chopped 1 Tbsp. chopped garlic /2 C. water or stock 3/4 C. dried fine bread crumbs 20 crawfish heads 1 Tbsp. parsley Melt butter in a large skillet over medium-high heat. Add on- ions, bell peppers, celery, salt and cayenne and saut for six to seven minutes or until the vegetables are soft and golden. Add the crawfish, oysters and garlic. Cook, stirring, for five to six minutes. Add sausage and wa- ter or stock and simmer for three minutes. Remove from heat and put the mixture in a mixing bowl. Add bread crumbs and parsley and mix well. Let cool. Preheat oven to 350 ° . Stuff each head with two teas- poons of the stuffing. (The amount will vary depending on the size of the heads.) Place on baking sheet. Bake for 20 minutes. Jalapeo Croutons 1/ C. white corn meal /4 C. flour 3 Tbsp. sugar 1/4 tsp. salt 1 Tbsp. baking powder 1 / C. milk 2 eggs z/4 C. butter 2 Tbsp. oil 3 Tbsp. jalapefios, minced. Mix first six ingredients in bowl. Stir well. Place butter, oil and jalapefios in baking pan in 350 ° oven for three minutes until hot and bubbly. Pour hot oil mixture into corn meal mixture. Stir well. Pour back into hot baking pan. Bake at 350 ° for 45 minutes. . Remove from pan. Let cool. Cut into squares. Place on cookie sheet. Bake at 300 ° for 15 minutes. Croutons may be made a day ahead. thicken "because that's what was available," she noted. "The kids liked it enough to eat spinach," Peggy proclaimed. "Alisha had it one morning for breakfast. She liked it so well she didn't want anyone else to have the leftovers." Curried Rice Salad with Honey-mustard Dressing By Peggy Morrissey Professional - appetizer Overall silver medal 3 C. cooked rice /4 C. mango, diced 2 Tbsp. green pepper, diced 2 Tbsp. green onion, diced 6 oz. crab meat / C. papaya, diced 1 tsp. ground white pepper 6 oz. plain yogurt 2 Tbsp. cucumber, diced / tsp. curry /2 tsp. salt Cook rice with curry. Let cool. Seed and dice mango, green pep- had to cook for the family and then I'm single," Matt said. "So I thought - why not go get paid for it?" Originally from this area, he said, "I moved to New York for a summer and stayed five years. That's where I did most of my cooking." Matt added that he met some "great chefs out East." Matt said he really didn't know about the OysterFest competition until he came to Little Creek about a year ago. "It was great," he observed. "I didn't realize it was so big." The dinner chef at Little Creek Casino said he wanted to do something from the menu and credits the teamwork of his casino colleagues, Mark Merrill, execu- tive chef, and Deb Hutchins, food and beverage manager, with his success. Both had recipes in the cookoff finals too. PEGGY MORRISSEY serves up her "Smoked Salmon Chowder Floren- tine." She was the only professional to have two recipes accepted in the cookoff finals; her other won a silver medal. Peggy Morrissey from Shel- ton said she was motivated to en- ter recipes after watching the cookoff last year and meeting all the people involved. She has one quarter left at South Puget Sound Community College in the culi- nary arts program and works at the college's Percival Room. After completing her studies, Peggy would like to do banquet work or catering. "I like to do big fancy stuff. That's my niche," she said. However, she declared, "I will cook for anyone who pays." She said she invents most of her recipes playing in the kitchen with her 6-year-old son Eric and teenage daughter Alisha. As for her silver-medal win- ning crab rice appetizer, Peggy explained, "This year I'm on a fruit kick and this seemed to be the prettiest combination." She smoked her own salmon for the soup entry, used red po- tatoes for color and sour cream to CONGRATULATIONS JEANNE JACKSON! Sally Murchy presents our September $500 prize winner ]eanne Iackson with her ticket. You could be our next lucky winner. Just make a minimum $250 purchase and your name is entered in our monthly drawing for $500 toward an airline ticket on TWA, Delta or North- west. THERE'S STILL TIME TO ENTER THE OCTOBER DRAWING! Stop by today for further details. My "lT,'avel .,.Agent 301 East Wallace Kneeland Blvd., Suite 219 360-426-8274 • i-800-860-8274 • Fax 360-427-0762 per, green onion and papaya. Mix with yogurt, white pepper and salt. Mix well. Chill to blend flavors. Honey-mustard dressing: 3 Tbsp. white wine vinegar 3/4 C. walnut oil 1/2 tsp. ground white pepper 1 Tbsp. dijon mustard /2 tsp. ground celery seed 2 tsp. honey Serve on bed of watercress or wild greens with honey-mustard dressing. Makes approximately 8 serv- ings. Smoked Salmon Chowder Florentine By Peggy Morrissey Professional - soups and stews Silver medal in category 3 Tbsp flour I tsp. garlic, minced 6 C. cooked potatoes, diced 8 oz. smoked salmon //2 C. onion, diced V2 C. celery, diced 1 pt. sour cream 4 C fresh spinach, chopped V2 tsp. lemon thyme //2 tsp. salt I tsp. ground white pepper 3 Tbsp. walnut oil 3 C. stock //4 C• white wine Boil potatoes and dice. Saut4 diced onion, celery and garlic in walnut oil. Add flour and cook. Do not brown. Slowly add stock. Add potatoes, salmon and spinach. Let simmer to blend flavors. Season to taste. Finish with sour cream. Serve with pumpernickel bread and dill butter. Makes approximately 10 serv- ings. --' IIIII Matt Brown, was surprised with his $150 award. "I didn't even know there was prize money involved," commented the first- time competitor. He's been cooking professional- ly for over six years. I always MATT BROWN gets ready to fire up the saut6 pan in the kitchen at Legends where he is a dinner chef. His bronze.medal win- ning recipe is a menu item there. Alaskan Halibut Fillet in a Hazelnut, Cashew and Red.Flame Grape Sauce By Matt Brown Professional - Main Dish Overall bronze medal 6 oz. halibut fillet, dredge in flour 2 oz. clarified butter to pan saut 4 oz. chardonnay (not chablis) 1/8 lemon, fresh squeezed ]/2 tsp. basil, dry / tsp. dill, dry fresh cracked black pepper 1 oz. red pepper, strips 1 oz. mushroom, quartered 3/4 oz. hazelnut flavoring (Toriani syrup) 1 oz. roasted cashews 12 each red grapes I oz. whole butter to finish Pan shut4 halibut, both sides. Add vegetables, chardonnay spic- es, flavoring, nuts. Simmer to fin- ish fish. At the very end add grapes, then finish with butter. * Be very careful not to over. cook the halibut or vegetables - the grapes are added to warm them, not to cook them. t Alpine Way Retirement Apartments, people from all walks of life find lots of fun ways to stay afoot. With walking paths and the variety of shops in downtown Shelton, you'll hardly find time to sit. Join an exercise class, walk out to the craft shop, or just spend time with friends. At Alpine Way, there's nothing shy about retiring! 900 Alpine Way Shelton, WA 98584 Call for a free lunch and tour (360) 426-2600 Beth Johnston, R.N., Manager Thursday, October 14, 1999 - Shelton-Mason County Journal - Page 9 Diiii00 ii is set lunch meetin00 v the Russian Cold War" will be the topic for by a pastor from the Ukraine at the next meeting Club set for noon on Tuesday, October 19, at and Oyster House, located at Third and Railroad Shelton. ar lunch at noon today First Baptist Church Senior Fellowship Potluck at in the family center will feature the musical skills an 87-year-old trumpeter who has appeared at gatherings. The church is located at Fifth and Those attending should bring their own table ser- a dish to share. More information is available from minister to senior adults, at 426-9773 or 426-8461. will meet Tuesday League of Women Voters of Mason County will meet at a.m. Tuesday, October 19, at Alpine Way Retirement 900 Alpine Way. The public is welcome at this meeting Those attending should bring brown-bag Coffee will be served. Masons to seat new officers All area M _ asons are invited to the Mount Moriah Lodge 11 m.*mg set to begin at 7"30 p m Wednesday. October 20, at the e°tCity Masonic Temple," 19341 North Highway 101. The ""g Will " , ..... 2000,.;. -- . include step-up night, placing the officers for f Al' their chairs of office. More information is available inn Crick at 426-0285. I'695 focus for GOP women Iaitiat: d req u ve 695, which would set a flat $30 vehicle license fee re VOter. approval for increases in other fees and tax- eeting i ' Will h, the topm for the Repubhcan Women of Mason County Way  . Caeduled for 11:30 a•m. Friday, October 22, at Alpine ,. et Xement !Ube bl Apartments, 900 Alpine Way. The speaker Uaty , WCus Hoffman, a representative for 1-695 from Kitsap • he public is welcome at this luncheon meeting. Res- ations will be taken by Gwen Runyan at 427-0373. will discuss Y2K II. e Am I,ll _,t,.- ,...erican, Association of University Women , Olym pin ,, il ' P.ui ;mcn includes many Shelton members, will gather at - ] |J P'aUeay, October 19, in Chinook Recreational Center at  |[,.d Sic. a City, located on the southwest corner of 21st Street ] |ti pro: Kis'nny WaYaThe progrn at 73e0 r will deal with D] If fro_  p p edness wit spea s representing I! ., a COUnty Emergency Services and the banking corn- S l/h Who will address protection of financial records and ' "anagement The me in will be ec i/.er a'- et g pr eded by a no-host -,. L .  b:30 at Panorama Restaurant Reservation c n e :;|] ue by calling Sue Schauffler at 491-5000. More in:rCaatib: 'j ![:!! he chapter is available from publicist Helen Brewer of ,, l| -'ran at 426-8585. 00lIz 1on slates droner socml . erican Le mn P lt#  -. g" ost 31 and its auxiliary will gather for a #/,ji. |ll, amg at 6 p.m. Tuesday, October 19, at Memorial u.- |/.atl onci and Franklin streets in Shelton At 7 p m a . .e |I ti°', ' uinner prepared by Carol Lacy will be served: The |1  per person and the public is welcome. a " • uxlllary meet Friday Is of Foreign Wars Post 1694 and its auxiliary will , .ra., Friday, October 15, at Memorial Hall, Second Streets in Shelton. On the agenda will be reports sale for scholarship funds and the Gold Star par- last month. The Cancer Aid and Research card with lunch at noon Friday at the hall before at 1:30. d to meet Monday County Widows and Widowers Support Group 10 a.m. Monday, October 18, at the Shelton United 1900 King Street on Mountain View. Partic- nondenominational support group should bring nOhes. Those with questions can call Pauline A1- women set meeting Democratic Women's Club members will Mason Matters at their meeting set to begin luncheon at 11:30 a.m. Wednesday, October 20, in Gateway Center on Mountain View. Peter Ep- Way executive director, will talk about the ac- aSon Matters, the county's health planning coun- identifies two priority health-care needs - do- and teen pregnancy prevention. Epperson is of the domestic violence task group. Our last weekend open! Sunday, October 17th at 6 p.m. Bulb Farm BULB SPECIALS: ' 100 mixed daffodils -- $15,00 ' 50 old fashioned narcissus -- $10,00 ° 50 yellow daffodils- $7,50 &lso a large selection of Tulips • Hyacinths • Crocus • Daffodils • Iris • Narcissus - Cloys a week 9 a.m, to 6 p.m, Monte-El Z Road What's Cookin'? Seattle chef takes OysterFest g,)ld By MARY DUNCAN For the third year in a row, Chef Janice Vaughns turned the judges' heads with her intricate soup and walked away with $400 and gold medal honors in Oyster- Fest's cookoff competition October 3. The executive chef at the Claremont Hotel in Seattle pre- pared "Crawfish Bisque with Stuffed Heads and Jalapeno Croutons." Finishing second and earning $250 was festival newcomer Peg- gy Morrissey of Shelton with her "Curried Rice Salad with Honey- mustard Dressing" which also took gold in the appetizer cate- gory. Morrissey was the only pro- fessional cook who had two recipes in the cookoff finals. Her other recipe, "Smoked Salmon Chowder Florentine" took second in the soups-and-stews category. ous position as banquet chef at Seattle's Mayflower Hotel. She is developing a restaurant menu for the Claremont. As an executive chef, Janice noted, "I can call the shots and use my own creations." The owners and she "are on the same wavelength." For Janice, the benefits of com- peting include increased credibili- ty among peers and the "good ca- maraderie" she finds at the cook- off. "It keeps you on your toes," she commented. Her gold-medal recipe is really three recipes. She cautioned, "It's a complicated dish and lots of work." Grinding the crawfish to extract the juices for the purde takes time too. Crawfish Bisque with Stuffed Heads and Jalapeflo Croutons By Janice Vaughns Professional - Soups and stews Matt Brown, dinner chef at Lit- Overall gold medal tie Creek Casino in Shelton, took Crawfish Bisque third place and $150 with his "Hazelnut Cashew Halibut." He 30-40 crawfish, cooked in sea- also received first place in main soned water, cooled and dishes. \\; /: JANICE VAUGHNS readies crawfish heads for stuff- ing. The heads were used in her gold.medal win- ning bisque. Chef Janice Vaughns created the most complex recipe in the finals. And the presentation was certainly one of the most eye- catching, with the stuffed craw- fish head floating on the bisque. "I've always wanted to do a bisque," she said adding that she did research on how the thick cream soup made with pur4ed crayfish or other shell fish was made traditionally. Earlier this summer Janice was at a crawfish boil with friends from New Orleans and that stimulated her thinking about using the little lobster Iook- alikes. Stuffing the heads is another tradition from New Orleans and other areas of the country, Janice explained. Besides, it makes "a fun presentation," she added with a smile. Janice's creativity is confirmed by her record in OysterFest cook- offs: in her fourth competition, this was her third first-place overall. "I'm thinking three times is good enough," she said. Her new job, she added, keeps her much busier than her previ- shelled i large onion, finely chopped 1 C. carrots, chopped 1 rib celery, chopped 1 bay leaf, crumbled 1 tsp thyme 4 Tbsp butter cognac 1 C. dry white wine I tsp. salt I tsp. cayenne pepper 5 C. shellfish stock ]/2 C. stale bread crumbs heavy cream In a large skilled saut4 the chopped onion, carrots and celery with the bay leaf and thyme in the butter until this mirepoix mixture is softened. Add a dash of cognac and then white wine. Add crawfish shells and heat through. In small batches in a food pro- cessor pur4e mixture. When done run through a fine sieve. Place this purde into a soup pot with stock, salt, cayenne• Add bread crumbs and simmer for 10 minutes• Again place through sieve. Stir in some heavy cream. Heat to boil. Add chopped crawfish meat. Garnish with croutons and crawfish heads. Stuffed Crawfish Heads 4 oz. butter 1/2 C. finely chopped onion V4 C. finely chopped bell peppers /4 c. finely chopped celery I tsp• salt 1 tsp. cayenne /4 C. crumbled, cooked andouille sausage /2 C. chopped raw oysters 1/2 pound crawfish tail meat, chopped 1 Tbsp. chopped garlic /2 C. water or stock 3/4 C. dried fine bread crumbs 20 crawfish heads 1 Tbsp. parsley Melt butter in a large skillet over medium-high heat. Add on- ions, bell peppers, celery, salt and cayenne and saut for six to seven minutes or until the vegetables are soft and golden. Add the crawfish, oysters and garlic. Cook, stirring, for five to six minutes. Add sausage and wa- ter or stock and simmer for three minutes. Remove from heat and put the mixture in a mixing bowl. Add bread crumbs and parsley and mix well. Let cool. Preheat oven to 350 ° . Stuff each head with two teas- poons of the stuffing. (The amount will vary depending on the size of the heads.) Place on baking sheet. Bake for 20 minutes. Jalapeo Croutons 1/ C. white corn meal /4 C. flour 3 Tbsp. sugar 1/4 tsp. salt 1 Tbsp. baking powder 1 / C. milk 2 eggs z/4 C. butter 2 Tbsp. oil 3 Tbsp. jalapefios, minced. Mix first six ingredients in bowl. Stir well. Place butter, oil and jalapefios in baking pan in 350 ° oven for three minutes until hot and bubbly. Pour hot oil mixture into corn meal mixture. Stir well. Pour back into hot baking pan. Bake at 350 ° for 45 minutes. . Remove from pan. Let cool. Cut into squares. Place on cookie sheet. Bake at 300 ° for 15 minutes. Croutons may be made a day ahead. thicken "because that's what was available," she noted. "The kids liked it enough to eat spinach," Peggy proclaimed. "Alisha had it one morning for breakfast. She liked it so well she didn't want anyone else to have the leftovers." Curried Rice Salad with Honey-mustard Dressing By Peggy Morrissey Professional - appetizer Overall silver medal 3 C. cooked rice /4 C. mango, diced 2 Tbsp. green pepper, diced 2 Tbsp. green onion, diced 6 oz. crab meat / C. papaya, diced 1 tsp. ground white pepper 6 oz. plain yogurt 2 Tbsp. cucumber, diced / tsp. curry /2 tsp. salt Cook rice with curry. Let cool. Seed and dice mango, green pep- had to cook for the family and then I'm single," Matt said. "So I thought - why not go get paid for it?" Originally from this area, he said, "I moved to New York for a summer and stayed five years. That's where I did most of my cooking." Matt added that he met some "great chefs out East." Matt said he really didn't know about the OysterFest competition until he came to Little Creek about a year ago. "It was great," he observed. "I didn't realize it was so big." The dinner chef at Little Creek Casino said he wanted to do something from the menu and credits the teamwork of his casino colleagues, Mark Merrill, execu- tive chef, and Deb Hutchins, food and beverage manager, with his success. Both had recipes in the cookoff finals too. PEGGY MORRISSEY serves up her "Smoked Salmon Chowder Floren- tine." She was the only professional to have two recipes accepted in the cookoff finals; her other won a silver medal. Peggy Morrissey from Shel- ton said she was motivated to en- ter recipes after watching the cookoff last year and meeting all the people involved. She has one quarter left at South Puget Sound Community College in the culi- nary arts program and works at the college's Percival Room. After completing her studies, Peggy would like to do banquet work or catering. "I like to do big fancy stuff. That's my niche," she said. However, she declared, "I will cook for anyone who pays." She said she invents most of her recipes playing in the kitchen with her 6-year-old son Eric and teenage daughter Alisha. As for her silver-medal win- ning crab rice appetizer, Peggy explained, "This year I'm on a fruit kick and this seemed to be the prettiest combination." She smoked her own salmon for the soup entry, used red po- tatoes for color and sour cream to CONGRATULATIONS JEANNE JACKSON! Sally Murchy presents our September $500 prize winner ]eanne Iackson with her ticket. You could be our next lucky winner. Just make a minimum $250 purchase and your name is entered in our monthly drawing for $500 toward an airline ticket on TWA, Delta or North- west. THERE'S STILL TIME TO ENTER THE OCTOBER DRAWING! Stop by today for further details. My "lT,'avel .,.Agent 301 East Wallace Kneeland Blvd., Suite 219 360-426-8274 • i-800-860-8274 • Fax 360-427-0762 per, green onion and papaya. Mix with yogurt, white pepper and salt. Mix well. Chill to blend flavors. Honey-mustard dressing: 3 Tbsp. white wine vinegar 3/4 C. walnut oil 1/2 tsp. ground white pepper 1 Tbsp. dijon mustard /2 tsp. ground celery seed 2 tsp. honey Serve on bed of watercress or wild greens with honey-mustard dressing. Makes approximately 8 serv- ings. Smoked Salmon Chowder Florentine By Peggy Morrissey Professional - soups and stews Silver medal in category 3 Tbsp flour I tsp. garlic, minced 6 C. cooked potatoes, diced 8 oz. smoked salmon //2 C. onion, diced V2 C. celery, diced 1 pt. sour cream 4 C fresh spinach, chopped V2 tsp. lemon thyme //2 tsp. salt I tsp. ground white pepper 3 Tbsp. walnut oil 3 C. stock //4 C• white wine Boil potatoes and dice. Saut4 diced onion, celery and garlic in walnut oil. Add flour and cook. Do not brown. Slowly add stock. Add potatoes, salmon and spinach. Let simmer to blend flavors. Season to taste. Finish with sour cream. Serve with pumpernickel bread and dill butter. Makes approximately 10 serv- ings. --' IIIII Matt Brown, was surprised with his $150 award. "I didn't even know there was prize money involved," commented the first- time competitor. He's been cooking professional- ly for over six years. I always MATT BROWN gets ready to fire up the saut6 pan in the kitchen at Legends where he is a dinner chef. His bronze.medal win- ning recipe is a menu item there. Alaskan Halibut Fillet in a Hazelnut, Cashew and Red.Flame Grape Sauce By Matt Brown Professional - Main Dish Overall bronze medal 6 oz. halibut fillet, dredge in flour 2 oz. clarified butter to pan saut 4 oz. chardonnay (not chablis) 1/8 lemon, fresh squeezed ]/2 tsp. basil, dry / tsp. dill, dry fresh cracked black pepper 1 oz. red pepper, strips 1 oz. mushroom, quartered 3/4 oz. hazelnut flavoring (Toriani syrup) 1 oz. roasted cashews 12 each red grapes I oz. whole butter to finish Pan shut4 halibut, both sides. Add vegetables, chardonnay spic- es, flavoring, nuts. Simmer to fin- ish fish. At the very end add grapes, then finish with butter. * Be very careful not to over. cook the halibut or vegetables - the grapes are added to warm them, not to cook them. t Alpine Way Retirement Apartments, people from all walks of life find lots of fun ways to stay afoot. With walking paths and the variety of shops in downtown Shelton, you'll hardly find time to sit. Join an exercise class, walk out to the craft shop, or just spend time with friends. At Alpine Way, there's nothing shy about retiring! 900 Alpine Way Shelton, WA 98584 Call for a free lunch and tour (360) 426-2600 Beth Johnston, R.N., Manager Thursday, October 14, 1999 - Shelton-Mason County Journal - Page 9