Butherus, Maser Love

Page 38 – VOICE
OF THE
SALT VALLEY LAKES – May 2006
Chinese Recipe : Catfish with Garlic Sauce
By C.H Kong
Seasoning A
This is a famous Szechwan / Sichuan dish.
1 cup water
1.3 lb catfish
2 T. soy sauce
16 garlic cloves, skinned
1/2 T. black vinegar
3 T. minced scallion
2 tsp. sugar
1 T. sesame oil
1/4 tsp. pepper.
1 T. Chinese “garlic leek”
Seasoning B
½ T. cooking wine
1/2 T. water
1 tsp. minced ginger
1 teaspoon corn starch
Wash and drain the fish, cut into one-inch pieces. Cut the white part of the garlic leek into
diagonal slices, and shred the green leaves.
Heat the wok, add 3 Tablespoons oil. Heat to hot and stir fry minced garlic to fragrant.
Add in white parts of the garlic leek, ginger and fish; fry for 1 minute.
Add in wine and seasoning A. Cover and braise over low heat for 10 minutes.
Thicken with seasoning B. Pour sesame oil over the fish and sprinkle on minced scallion and
shredded green garlic leek. Serve hot.
Butherus,
Butherus,
Maser
Maser
Love
&
Love
Funeral
Home
Funeral
Home
&
WHILE THEY LAST!
Steve Noren
Moser Memorial Chapel Director
Call 792-2470
TheMoser
MoserMemorial
MemorialChapel
Chapel
The
211 East 1st Street, Hickman, NE 68372
207 Main Street, Hickman, NE 68372
792-2470
792-2470
•Locally owned & operated since 1883.
•On-site crematory (Lincoln Facility)
•Locally owned & operated since 1883.
•On-site reception facilities
•On-site crematory (Lincoln Facility)
•Pre-planning consultation
•On-site reception facilities
•Monuments & Markers
•Pre-planning consultation
•Video Tributes
•Monuments & Markers
Steve Noren
Noren
Steve
Moser
Chapel
Director
MoserMemorial
Memorial Chapel
Associate
“The
FuneralHome
Home Family
Friends
Recommend.”
“The
Funeral
Familyandand
Friends
Recommend.”
The Hickman facility built in 1997 is named after
Mr. Dan Moser who served as the representative for
Hodgman, Splain, Roberts, and after the name change
in 1985 for Butherus, Maser and Love in the Hickman
and surrounding community. Dan’s many years of
service were honored by calling our new building
“The Moser Memorial Chapel.”
Currently Steve Noren of Hickman oversees our
Hickman location. We welcome anyone who would
like to tour the building to call 792-2470 to make an
appointment to do so. We are also available to discuss how our chapel may be used in your funeral
pre-plan for a visitation gathering after services, or
actual location for funeral services. Please call 7922470 for information.
VOICE OF THE SALT VALLEY LAKES – May 2006 – Page 39
Two Fish Dishes
Microwave Cooking Guidelines
www.adelphiaseafood.com
Fish: Fish steaks or fillets (1/2 to 3/4 inch thick), 1 pound.
Preparation: Rinse and pat dry. In a greased 7 x 11 in. baking dish,
arrange fish in an even layer, with the thick portions toward the
outside of the dish. Season to taste with melted butter or margarine,
paprika, dill weed or lemon juice. Cover
with heavy duty plastic wrap.
Cooking Time: 3 to 5 minutes per
pound. Microwave on high (100%), turning after 2 minutes.
Standing Time: 3 minutes, covered.
Fish: 1 or 2 cleaned small fish,
8 to 10 inches each.
Preparation: Rinse and pat dry. Fill cavity with thin lemon or
green onion slices, if desired. In a greased 7 x 11 in. baking dish,
arrange fish lengthwise, backbones toward outside of dish. Brush
with melted butter or margarine. Cover with heavy duty plastic
wrap.
Cooking Time: 1 fish - 2 1/2 to 3 1/2 minutes. 2 fish - 5 to 7
minutes. Microwave on high (100%) turning fish and bringing
cooked portion to inside of dish halfway through cooking time.
Standing Time: 3 minutes covered.
Somebody just back of you while you are fishing is as bad as someone
looking over your shoulder while you write a letter to your girl.
- Ernest Hemingway
Worship with us as we
build on the word of God
Everyone is welcome - Sundays
8:30 a.m. Traditional Service
11:00 a.m. Contemporary Service
and Wednesday
7:15 p.m. Non-traditional Service
SPIRIT DRIVEN
Shepherd of the Hills Lutheran Church
(68th & Panama Rd) Close to several Lakes
Page 40 – VOICE
OF THE
SALT VALLEY LAKES – May 2006
Learning the Lakes - Bass Fishing in New Water
For thousands of bass fishing enthusiasts the thrill of discovering a great location for catching fish can almost equal the thrill of
catching one. If you are new to bass fishing or if you are planning to
fish in a new location, you will find more success with this simple plan
to find the best fishing wherever you go!
STEP ONE:Research the lake. Whether you’re participating in
a tournament or just spending the day fishing in a new area
nothing can help you find the right spots to fish like doing a little
research.
Maps of the area can give you a good start. You may also find
information about your location in magazines or websites
dedicated to bass fishing. The more you know about the area the
better you can plan your day and (hopefully) make the best
catches.
STEP TWO:Get experienced input. Finding an experienced guide
to accompany you on your first fishing day on a new body of
water can provide you the optimum support for finding the best
fishing spots as well as guidance for the best techniques to use
in that water.
Seasons and fishing cycles will also affect the fishing and an
experienced guide will be familiar with the changes that occur in
fishing patterns in that water.
Don’t think that you shouldn’t use a guide simply because
you’re an accomplished bass fisher in your own right. Guides
who are familiar with the local area can improve your chances for
success immensely. However, if you cannot find a guide you can
still find good information from local fishing equipment supply
stores - although they may be giving the same information to
other out-of-town fishers who may crowd the same spots.
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If you are preparing for a tournament you will want to have
unbiased information lest the guide be in competition with you.
Doing your own research and testing the lake before competition
is still very important.
STEP THREE:Know where to look. Learning about your ‘quarry’
will help you locate the best fishing spots regardless of whether
you are familiar with the water or not.
Since bass like to stay close to objects rather than stay in open
water you should try angling near rocks, trees or other cover.
Depending on the weather and factors such as feeding times
or breeding, your fish may be more or less likely to gravitate to
particular areas of the lake. Learning about their habits will help
you select the best areas and techniques.
STEP FOUR:While research, a guide and an understanding of the
habits of bass will all help you locate your fish, you should still
remain adaptable. Changing lures, weights and areas frequently if
the fish are not biting will provide you with hands on research
that will build with your experience.
Fish will not all be in the same place doing the same thing so
be patient and enjoy the search while planning for the best catch
yet!
“De-fishing” the smell of seafood
From wwwchinesefoodrecipes.com
Half the secret of good cooking lies in de-fishing the fish
or moderating the strong odors that is released as fish
cooks. Western fish dishes often taste fishy because they
have no wine, ginger, or shallot in them.
The most important part of cooking fish the Chinese way
is to use wine and other de-fishers. These materials also
improve the flavor and congeals the flesh, which remains
firm.
Rice wine of ordinary quality is the cooking wine of
china. Never use distilled liquor for cooking, as it will spoil
the taste.
Vinegar is a de-fisher, besides contributing one of the
most interesting tastes itself.
There is another very important method of de-fishing the
fish: in some Chinese dishes. Fresh ginger is cooked for half
a minute in the oil in which the fish is to be fried and then
discarded. This, in some subtle way, diminishes the fishy
flavor and makes the dish more acceptable to those who do
not care for seafoods.
Princeton VFW
Joe
Polak
ASE Certified
Honest & Reliable
Channel Catfish
Fishing TTournament
ournament
Personal
Friendly
Service
360 Main St. • Hallam, NE
402-787-2200
Sat., June 17-18, 8 p.m. - 8 a.m.
2 person teams - Register between 6 - 8 p.m.
CASH PRIZES & TROPHIES
All ages welcome! - Lunch wagon on site
Raffle for Cash & Farmland Pit Hams
To register or buy raffle tickets call 798-7879
Held rain or shine at the south dock of
Bluestem Lake near Sprague
VOICE OF THE SALT VALLEY LAKES – May 2006 – Page 41
How to Clean a Fish
By activeangler.com
Now that you have caught your fish, you have to clean it.
There are several ways to do it. Always wash the fish first with
cold running tap water. Avoid using the lake or river water if
possible. Also, try to clean the fish as soon as possible after
removing it from the water.
The first and easiest way to clean a fish is to lay the fish on
its side and using a sharp knife, cut from the gills through the
backbone. Then when you snap and pull on the head, the
entrails will just follow. Then cut along the belly of the fish
from the gills to the vent. Inside the fish, scrape along the
backbone to remove the blood vein. Then rinse the fish
thoroughly with cold water. If you wish, you can just cook the
fish with the skin on it until the skin begins to peel away from
the flesh. Easily remove the skin and the dorsal fin will follow.
The second way to clean a fish begins by rinsing the fish
using cold tap water and then descaling it. Not all fish need to
be descaled. To determine if your fish needs to be descaled,
lay the fish flat and with the dull edge of a knife, at almost a
90 degree angle to the fish, use short strokes moving from the
tail to the head. If the scales are large and flat, then they
should be removed. Keep removing them until the fish is
smooth. Repeat on other the side. Note that if you are planning
on skinning the fish before cooking, then this is not necessary.
Next, with a sharp knife, cut from the gills along the belly
to the vent ( the small anal opening near the tail) Open up the
fish and remove all of the entrails with your fingers. Then
scrape along the backbone, using your thumbnail or spoon, to
remove the blood vein. Wash the fish thoroughly again using
cold tap water. If you are planning on cooking the fish whole,
it’s a good idea to remove the dorsal fin (top fin) next. Just cut
along both sides and pull using a pair of pliers. Rinse the fish
one last time.
For your safety, always use care when using sharp knives.
Also, when storing fish in a cooler on ice, be sure that the fish
is not allowed to sit in the melted ice water. Allow the water
to drain away from the fish, and keep the fish with its cavity
facing down so that melted ice won’t pool inside the fish.
Never store the fish for prolonged periods of time.
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Kazuma/Redcat
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Call for used ATV
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OLIVE CREEK ATV’s
826-2232
12525 W Princeton Rd - Crete
– Service to the community –
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in the Salt Valley Lake area since 1946
Stephen D. Mossman, Daniel E. Wherry, Reginald S. Kuhn, Lawayne L. Feit, Thomas M. Davies,
J.L. Spray, Randall V. Peterson, and Kelly Hoffschneider.
LAW OFFICES OF
MATTSON, RICKETTS, DAVIES, STEWART & CALKINS
Adams Office: 601 Main St. - 988-2112 - Hours: Tue. 1-4 p.m. or by Appointment
Hickman Office: 103 Locust St. - 792-2905 - hours: wed. 2 - 5 p.m. or by Appointment
Lincoln Office: Suite 1200, 12th Floor 134 S 13th St. - 475-8433