Authors: Debra Shiveley Welch
1
c
u
p p
ic
k
lin
g sa
l
t
2
c
u
p
s
da
r
k b
r
o
w
n
su
gar
1
c
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p real
m
aple
s
y
r
u
p
sal
m
on, cle
a
n
e
d
a
n
d cut
i
n
to
1 in
c
h strips
I
make
larg
e
r p
i
eces
3
/4
cu
p
h
o
ney
1/4
cu
p water
Mix
t
og
e
t
h
er t
h
e water, salt, s
ug
a
r a
n
d
s
y
ru
p
. Stir
un
til all i
n
g
redi
e
nts
are dis
s
olv
e
d.
Ad
d
Fi
s
h
a
n
d
b
ri
n
e
f
o
r
2
4
ho
u
r
s
.
R
e
m
ove
fish and
d
r
ain
o
f
f
excess
b
r
i
n
e
by
patting
with
pap
e
r
t
o
wels.
S
m
oke an
yw
here
f
r
o
m
8
h
o
urs
t
o
1
1
/
2
da
y
s,
d
e
pe
n
d
in
g
o
n
yo
u
r
s
m
oker.
U
se t
h
e
3/4
c
up
h
oney
m
ixed
with
t
h
e
1
/
4 cup water
fo
r basti
n
g
.
D
on
'
t ov
e
r
s
m
oke
or
y
ou
'
re
goi
n
g
to
h
a
ve
je
r
k
y
!
A
p
ple
a
n
d
C
h
e
rry
w
o
o
d
s
are great
f
o
r
t
h
is
r
e
cipe.
NO
T
E:
W
o
rks
well
with
v
e
ni
s
o
n als
o
.
Lem
o
n
Dill A
i
o
li
3 cloves
g
a
rlic, peeled
2
T
b
s
p fre
s
h
l
e
m
on
juice
1
/
4
C
.
fresh
d
ill s
p
r
i
g
s
1
e
g
g
y
o
lk
3
/
4
C
e
x
tr
a
v
i
r
g
i
n
o
li
v
e
o
il
salt a
n
d
p
e
p
p
er to
taste
Puree t
h
e
g
a
rlic, Le
m
o
n
ju
ice, a
n
d Dill in
t
h
e
b
o
wl
o
f
a Food
Processor. Add
t
h
e
E
g
g
y
o
lk
and
p
u
lse
to
m
i
x
.
W
ith
t
h
e
m
ac
h
i
n
e
r
u
n
n
in
g
,
s
l
ow
ly a
d
d
t
h
e Oli
v
e
o
il t
h
ro
u
g
h
t
h
e feed
tu
b
e
un
til a t
h
ick
sa
u
ce if f
o
r
m
e
d
. Adjust the
sea
s
on
i
ngs wi
t
h
sa
l
t and p
e
ppe
r
.
S
erve
with sal
m
on cak
e
s.
Canadian
Sioux
Fish
C
h
owder
1
c
u
p
c
ho
pp
e
d
wh
ite
on
i
on
4
c
u
p
s
c
ub
e
d
p
o
t
a
t
o
es
1
ta
b
lesp
o
on
salt
1
t
ab
l
e
sp
o
o
n
p
epp
e
r
5
c
u
p
s r
a
w fish c
u
bed
1
qu
a
r
t
b
o
w
l
i
n
g
wa
ter
2
c
u
p
s
m
ilk
1
c
u
p ha
l
f
a
n
d
half
1 b
u
n
c
h
c
h
i
v
es
c
h
o
p
p
e
d
A
d
d
p
o
tat
o
es, on
i
o
n
s,
salt and
p
e
pp
e
r
to
w
a
ter
and
c
oo
k
f
o
r
1
0
m
inutes, until
veget
a
bl
e
s
are
soft,
but not
co
m
p
letely
cook
e
d,
th
e
n
add
fi
s
h
and co
o
k 10
m
inutes.
A
d
d
m
ilk
and half
a
nd
h
alf,
t
h
en
stir
w
ell and
c
o
ok
1
5 mi
nu
tes lo
ng
e
r.
Do n
o
t
bo
il.
Ser
v
e
with
c
h
i
v
es.
Blueberry
Sp
e
cial
1
c
u
p
o
f fre
s
h blu
e
be
r
ries
(o
r t
h
aw
e
d
)