When I lived in Gold River my guiding partner and I flew into a lot of inaccessible lakes and rivers, looking for Steelhead (sea-run rainbow trout and one of the best sport fish in the world). On one occasion Tim, my partner and I flew into a tiny lake right on the pacific. I was supposed to pack since Tim was out guiding, but I forgot a few things. Like enough food, a rifle and an extra sleeping bag.
We had to sleep right on the rocky beach since vegetation in there was pure jungle and soggy from rainfall. Tim, who likes his creature comforts, was not very thrilled when he discovered that I had not packed extra sleeping bags like we usually did these trips. He was in a terrible mood the next when he could hardly stand up straight. Those beach rocks sure put a dent in your back.
By sheer luck I caught a big cutthroat trout (the only fish we caught that trip) and cooked it over our campfire. With baking powder biscuits and a butter sauce it was delicious and let me off the hook—more or less. Tim was still just a bit grouchy all day. Here’s the recipe for those flaky biscuits, which I know you’re going to like.
1 tsp baking powder
1/2 tsp. finely shredded orange peel
1/8 tsp. salt
1/8 tsp. cream of tarter
2 tbsp. shortening
3 tbsp. milk
1 tbsp. melted butter
1 1/2 tsp. sugar
A pinch of freshly grated nutmeg (optional)
Melted butter or margarine (optional)
Put the flour, baking powder, orange peel, salt and cream of tarter in a mixing bowl and stir for a few seconds. Cut in the shortening until it is the size of corn kernels. Make a well in the centre and pour in the milk and toss just enough to moisten the dry ingredients. A wooden spoon works best. Now divide the dough into four poises and form each into a ball.
Roll the balls into melted butter or margarine and place on a 9 inch pie plate. Combine sugar and nutmeg and sprinkle over the dough. Bake in a 450F oven for 15 minutes or until golden brown.
Need a great recipe for one or two people? Here’s a great supper dish: Curried Rice
1 cup cooked brown rice
2 tbsp. each of finely sliced green and yellow peppers
1 tsp. beef bouillon granules
1 tsp. good curry powder
2-4 tbsp. chopped cashew nuts and 1 tsp. diced pimento
2 green onions, minced
Dissolve the beef bouillon granules in a little boiled water. Add the rice, along with the other ingredients and toss to mix. Season to taste with salt, garlic powder, white pepper, tarragon, thyme and marjoram. Serve hot in individual casserole dishes. Add chopped mushrooms and chopped bacon if you want a bit more body. It’s fast, easy, mighty tasty and may even get you forgiven if needed.
See Ya Next Week!