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WASHINGTON COOKBOOK

Author:  GWP

ISBN:  978-0-914846-97-0

Pub Date:  6/1/1994

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

Click to enlarge
ABOUT THE BOOK
From the Publisher
Captures the wonderful and tantalizing diversity of this scenic West Coast state! Over 185 recipes from Washington's dignitaries, fine restaurants, chefs (including Graham Kerr), cozy inns and homemakers. Includes Northwestern seafood, trivia, festivals and landmarks. By Janet Walker.
 
SAMPLE RECIPE
Smoked Salmon Tortellini
Located near the newly remodeled Union Station, Johnny's Dock commands one of Tacoma's best views. It has been a landmark institution since 1947.
- Johnny's Dock Restaurant, Tacoma

2 oz. MUSHROOMS, thinly sliced
1 oz. CANOLA or OLIVE OIL
1 oz. SALMON, kippered
1 oz. SALMON LOX
4 oz. TRI-COLOR TORTELLINI, cheese filled
1/2 oz. SCALLIONS, chopped
1 pinch SEAFOOD SEASONING
3 oz. FETTUCINI BASE
2 oz. PARMESAN CHEESE, freshly grated
1 bu. FRESH PARSLEY

Sauté the mushrooms in canola oil, add deboned kippered salmon and sliced salmon lox. Sauté together for about 30 seconds, add the pre-cooked tortellini, scallions, seafood seasoning and fettucini base. On medium heat, stir together and finish cooking until hot. Add half of the parmesan and melt together. After cooking, place in a proper sized dish and top with parmesan and chopped parsley.

Serves 1
 

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