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February 2008



Vernie's Vonderful Vecipes -- Part 2

Vernie Watson was born and raised in Honolulu but now lives in Port Orchard, Washington. She comes from a family who she says, “lives to eat!” Vernie honors the cold Pacific Northwest with some recipes for salmon and cod, fish not found in warm, Hawaiian waters but often appear canned or salted in Island dishes. She also throws in a Korean noodle favorite and true to island form, ends with a spectacular dessert. Vernie sent so many recipes to share with NWHT readers that we divided them into two parts. Part 1 ran in the January ‘08 issue, and here is Part 2:



2 blocks firm tofu, drained
2 cans salmon (7 ½ oz.) or 2 cans tuna (6 ½ oz) (may also substitute crab meat)
1 small onion, chopped fine
3 Tbs. green onions, chopped ¼ inch
1 tsp. salt or garlic salt
1 tsp. sugar
2 Tbs. shoyu
1 egg
½ cup panko (Japanese bread crumbs)
1 carrot, grated (optional)
½ cup shitake mushrooms, sliced thin (optional)
1 can water chestnuts (5-8 oz.) chopped fine (optional)

Place all ingredients in a large mixing bowl. With clean hands, mash and mix together. Form into small patties (approx. 3 inches wide). Coat patties with additional panko. Heat frying pan with 3 Tbs. Oil and fry patties until crispy golden brown.


Baking Time: 475 degrees for 10 minutes, 350 degrees for balance, 10 minutes per pound for the first 4 pounds and 15 minutes per pound for each additional pound

1 whole salmon


1 can crab
1 small onion, chopped fine
5 mushrooms, sliced thin
1 tsp. salt
1 tsp. pepper
2 egg yolks
1 cup buttered bread crumbs
1 tsp. thyme
1 tsp. parsley
7 strips bacon
1 cup red wine

Saute' onions with butter until transparent. Add mushrooms, thyme and parsley. Combine crumbs, crab and egg yolk. Mix together and stuff salmon. Place in well oiled pan. Slash sides of salmon and place 2 to 3 pieces of bacon in slashes. Sprinkle with salt and pepper and baste with wine & drippings.

Thicken gravy with flour and butter.



2 cod fillets – 5 to 6 oz. each
2 cups white vinegar
2 Tbs. pickling spice
2 cups flour seasoned with salt and pepper

  • Cut fillets into small pieces, approximately 1-1/2 ” wide and 1/4”thick.
  • Mix vinegar and pickling spice in a medium bowl.
  • Place flour, salt and pepper mixture in a medium plate.
  • Place cod in vinegar mixture and let soak for approximately 30 to 40 minutes, depending on how vinegary you like it.
  • Remove cod from vinegar mixture, scraping off any pickling spice that adheres to each piece.
  • Lightly dip each piece into flour mixture, coating all sides. Shake off any excess.
  • Heat approximately ¼ “oil in large skillet and cook cod until golden brown on each side.



3 cucumbers, cut into long, thin strips
3 cups baby spinach or regular spinach chopped coarse (optional)
10 ounces kim chee, chopped coarse (save juice)
1/3 cup shoyu
3 Tbs. sesame oil
3 Tbs. crushed garlic
1 Tbs. sesame seeds
3 Tbs. vinegar (or more to taste)
3 Tbs. sugar
14 ounces Korean wheat noodles, somen or thin whole wheat spaghetti

In a mixing bowl, combine shoyu, sesame oil, garlic, sesame seeds, vinegar and sugar. Bring 10 cups of water to a boil, then add noodles. Cook for about 7 minutes, stirring to prevent clumping. Do not overcook. Strain and run cold water through the noodles to chill. Drain well. Place the noodles in a large bowl and add the kim chee and cucumbers. Mix well. Add some of the sauce and some of the kim chee juice a little at a time and continue to mix well until desired amount of liquid is incorporated into noodle/cucumber mixture.


Baking Time: 350º for 12 minutes


1 cube butter (room temperature)
1 cup flour
¼ cup brown sugar
½ cup chopped nuts

Cream butter & sugar. Add flour & nuts. Spread & press in 9x13” pan. Chill then bake in preheated oven until brown. Cool well prior to adding filling.


2 cans mandarin oranges. Drain and save juice.
¾ c. mandarin orange juice
2 tsp. sugar
16 oz. sour cream
2 boxes instant vanilla pudding
1 container (8 oz.) Cool Whip

Mix and blend mandarin orange juice, sugar, sour cream & instant vanilla pudding mix. Fold in mandarin oranges. Spread evenly onto cooled crust. Top off with Cool Whip.  

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