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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