| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| 5 | lb | Salmon (up to 6) |
| 10 | oz | Ketchup |
| 1 | Chopped green onion | |
| 4 | oz | Vinegar |
| 2 | ts | Salt |
| 2 | ts | Red chili pepper |
| 1 | ts | Pepper |
| 5 | dr | Tabasco sauce |
| American Indian Society of Washington, D.C. | ||
| 519 – 5th Street, S.E. | ||
| Washington, D.C. 20003 |
INSTRUCTIONS
These are from the American Indian Society Cookbook. It was published in December 1984. If anyone wants the complete book (approximately 80 pgs/ 150 recipes) the address for inquiry is Clean the fish and cut off head and tail. Salt and pepper it all over, inside and out. Stuff the cavity with the chopped pepper. Pour the combined remaining ingredients over the fish and bake at 325 degrees for 3 hours. Baste occasionally with the sauce. Gloria McDonald - Flathead Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard <g.howard@IX.NETCOM.COM>
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