Memorial Cookbook

Those Who Have Died
by Suicide






1/2 tsp. dry oregano leaves
1/2 tsp. salt
1/2 tsp. pepper
2 T. white wine
2 T. white wine vinegar
6 cleaned whole rainbow (or brook) trout (1 lb. each)
lemon wedges

2 1/2 T. salad oil
1/2 c. finely chopped green bell pepper
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrot
1 clove garlic, minced or pressed
1/2 tsp. dry basil leaves

Heat salad oil in a medium size skillet over medium heat. Add bell peppers, onion, celery, carrots, garlic, basil and oregano. Saute, stirring often until onion is soft but not brown. Stir in salt, pepper, wine and vinegar and continue cooking until most of the liquid has evaporated. Remove from heat. Rinse fish in cold water and pat dry. Spoon veggie mixture evenly into cavity of each trout. Place trout slightly apart in a greased shallow baking pan and brush tops with salad oil. Bake uncovered in a 400 F oven until fish looks slightly wet inside when cut in the thickest part, about 12 - 15 minutes. Serve with lemon wedges. Serves 6.

Note: Moe and his brothers caught many a trout on our countless campouts. I tried many different recipes and this was definitely a favorite.
                                                                             Mare Sanford - Montana
                                                                                    In loving memory of
                                                                        Jack Clason "Moe" Sanford




1 (16-oz.) can tomato paste
2 tsp. chili powder
1/2 tsp. salt
2 - 2 1/2 c. water

3 doz. green or dry corn husks
2 (16-oz.) cans seasoned black beans, mashed
1/3 c. cornmeal
1 c. cooked and shredded turkey

Boil corn husks to soften, drain and pat dry. Mix black beans and cornmeal. For each tamale lay three overlapping corn husks on a flat surface. Spread 1/3 cup bean mixture on center husk. Spoon one tablespoon turkey down center of beans. Lift sides of other two corn husks to wrap around to enclose beans and turkey. Tie ends securely with string. In a large skillet combine tomato paste, chili powder, salt and two cups water. Bring to a boil. Place single layer of tamales in sauce. Cover and simmer thirty minutes. Lift out cooked tamales and repeat with remaining husks and mixture, adding water as needed. Makes 12 tamales.

Note: Misty LOVED tamales and often asked for them for Christmas breakfast. This year on her birthday, which is three days before Christmas, my granddaughter and I lit Misty's birthday candle and had tamales for breakfast.
                                                                                 Mary McIntosh - Texas
                                                                                       In loving memory of
                                                                                      Misty Ann McIntosh

When someone you love becomes a memory, the memory becomes a treasure.




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