Heaven on Earth

There is no better taste treat than enjoying Shore Lunch on the shores of one of our northern lakes, featuring the recently caught walleye. Getting out on the water, fishing and catching lunch, having a snack or two in the boat and then pulling ashore for the shore lunch is indeed an exciting experience.

Once ashore the first step is to get a fire going and while it is building up the fish are cleaned and washed. A coffee pot of water is put on to boil and make boiled coffee and another pot of water is needed to wash everything up after the lunch. Next a can of baked beans is opened and set on the grill, not directly over the fire to let them slowly heat to bubbling. The night before or early in the morning before leaving home boil some small red potatoes and peel when cooked. Place them in a baggie, sprinkle just a little water on them so they do not dry out and pack them with the lunch makings.

Next heat up cooking oil in a fry pan over the fire. The amount of oil needed depends on the size of the pan used. Have a brown paper bag with pancake flour and drop in the salt and peppered walleye fillets in the bag giving the bag a good shake. Test the oil to see if it is hot enough to fry by dropping the head of a wood timber match into the grease. When it ignites drop the fish in the hot oil. Don’t be concerned about the match head trick as it is perfectly safe. Blanche Williams of the famous Kettle Falls Hotel taught me this trick.) Fry the fish until golden brown turning only once, draining the fish on paper towel.

As the fish are frying and have been removed from the bag of pancake flour, drop in the boiled potatoes and shake around to coat. Drop them in a separate pan of hot grease browning to a golden brown.

As thing are cooking on the fire slice some big beefeater tomatoes, dill pickles and onions and get out the bread and butter and tartar sauce. Set the table ala picnic style and sit back and relax. When the food is ready you will have a delicious meal of fresh tomatoes and onions, fried potatoes, baked beans, wonderfully fried walleye, bread and butter, coffee and for dessert – “travel well cookies.” Hopefully the weather will cooperate, however we are fortunate to have many protected coves. You will enjoy an experience of a lifetime.

Guide’s Fish Sandwich by Don Bowser

Don was a #1 Crane Lake guide, resorter and all around good person. He is missed.
• 1 fillet of cooked fish
• Onion Slice
• 2 slices of bread
• Salt and pepper
• Tartar sauce to taste

Put a fillet of fish on a slice of bread, put on one slice of onion. Salt and pepper onion slice and cover with tartar sauce. Add second slice of bread and enjoy a fish sandwich.
 

Shore Lunch Cookies
• ½ pound or 2 sticks butter
• 1 cup firmly packed brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 cups Quaker Oats old fashioned uncooked oatmeal
• 1 cup raisins

Beat together butter and sugar until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes at 350 degrees or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen. You can also make this into a Cookie Bar: Bake 30-35 minutes in a 13 x 9 inch metal baking pan. If you are taking the bars out on the water a disposable 13 x 9 inch aluminum pan works well. Take the entire pan and you don’t have to worry about crushing the bars or finding the correctly sized box.

BOAT SNACKS!

Cut up some vegetables and put in the cooler with a few dips. Take some crackers along too.

Spinach Dip
• 1 package uncooked frozen chopped spinach
• ½ cup chopped onion
• ½ cup Real mayonnaise
• Garlic salt

Blend, chill and serve with vegetables or crackers
 

Yogurt-Cuke Dip
• 1 cup plain yogurt
• ½ teaspoon dried dill weed
• ½ teaspoon onion salt
• ½ teaspoon dried parsley flakes
Combine the ingredients; chill. Make peeled cucumber sticks and serve with dip.
 

Nacho Popcorn
• 5 tablespoons butter
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper
• ½ teaspoon ground cumin
• 12 cups popped popcorn
• 6 tablespoons grated Parmesan cheese

In a small sauce pan melt the butter; stir in paprika, red pepper, and cumin, cooking about 5 minutes. Put popcorn in bowl and pour spice mixture on top; sprinkle with cheese. Toss popcorn evenly with spice mixture.

Enjoy a wonderful day on the water!