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American Cooking: The Northwest: Recipes

Soups and AppetizersChapter 1
Corn and Clam Chowder
Bean Chowder
Dungeness Crabmeat Bisque
Cold Lentil Soup
Spinach Soup
Mushroom and Potato Soup
Shad-Roe Pâté
Marinated Fiddlehead Ferns
Marinated Oysters
Marinated Mushrooms
SaladsChapter 2
Lentil Salad
Mayonnaise
Blue-Cheese Salad Dressing
Green Bean Salad
Oriental Salad
Potato Salad with Bacon Bits
King Crab Salad Ring
Great Northern Bean Salad
ShellfishChapter 3
Deviled Dungeness Crab
Hot Crab Sandwich
Corn and Clam Soufflé
Razor-Clam Cakes
Oyster Pan Roast
Oysters Meunière
Deviled Oysters
Mignonette Sauce
Remoulade Sauce
Spicy Tomato Sauce
FishChapter 4
Halibut Steaks Stuffed with Tomatoes Sauce
Deep-fried Halibut Cheeks
Cucumber and Sour-Cream Sauce
Deep-fried Smelts
Trout in Aspic
Pan-fried Trout
Fried Trout with Bacon
Smoked Sablefish Nuggets
Barbecued Ling cod with Cheddar
Lingcod with Garlic and Tomatoes
Broiled Walleyed Pike
Shrimp-stuffed Baked Pike
Baked Stuffed Salmon
Laksloda (POTATO AND SMOKED-SALMON CASSEROLE)
Molded Salmon with Cucumber Sauce
Salmon Poached in Cider
Pickled Salmon
Shad-Roe Croquettes
Rockfish Español
Seafood Stew
Poultry and Game BirdsChapter 5
Chicken and Caraway Seeds
MeatChapter 6
VegetablesChapter 7
Bread and PancakesChapter 8
Sourdough Starter
Sourdough White Bread
Sourdough Rolls
Sourdough Pancakes
Pickles and PreservesChapter 9
DessertsChapter 10
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