In 2006, Carol created a Family Cookbook for our extended families.  Each recipe was accompanied by a story or a picture of the family member that created it.   Teriyaki Salmon is a favorite made by Brian and enjoyed by all, accompanied by rice and usually a cucumber salad on the side.   The picture goes back to the days when Brian fished in Canada with his dad and uncle.

Brian Bondy
 
Ingredients
Salmon
½ c. Soy
¼ c. Good Seasons Zesty Italian salad dressing
¼ c. sugar
Fresh ginger
Some mirin, why not…..maybe another ¼ c.
 
Marinate the salmon and brush the fish frequently.  Cook on the grill if you can, not so messy.    I add fresh ginger whenever possible.  If you like ginger, add a lot. 

Recipe courtesy of Jan Bachman

Ingredients
1 cup butter, softened
2 cups light brown sugar
2 large eggs
1 T Milk
2 t orange zest
2 t orange extract
1/2 t vanilla extract
1 1/2 cups flour
1 t baking soda
1/2 t salt
3 cups old-fashioned oats
2 cups chopped dried cranberries
2/3 cup chopped pecans

Preheat oven to 350. Cream butter and brown sugar in large bowl. Beat in the eggs one at a time. Add the milk, zest, and the extracts.  Mix well.

In a separate bowl, sift the salt and baking soda into the flour, then add that to the butter and egg mixture.  Add the oats and mix well.  Fold in the cranberries and nuts.

Using a teaspoon, place dough 2 inches apart on ungreased cookie sheet.

Bake 10 to 12 minutes until the edges brown.  Let cookies cool on the sheet for four minutes, then remove to a wire rack to cool completely.  Store in an airtight container.

​This dough freezes well and can be stored in the freezer in teaspoon sized balls.

Note from author:  ​The project which became Raven Fair Fare began after we purchased our home. We would have put Julie Wagner's Ravens on our fenceposts, but they were already placed there by the previous residents, Sharon Burkhard and Mickey Simmons. Thus, the name Raven Fair. We had a desire to put all our favorite or often-used recipes in one place. We also wanted to incorporate recipes from the local areas. So, the book was born from many scraps of paper, jotted notes, and new or old recipe cards. We've discarded and added many more over the years, as the books fell apart from use and we printed new ones. Sequestering gave us the opportunity to reformat and revise once again and now we have a new version with a Wire-O binding that will better suit a cookbook.

​Raven Fair Fare is available at Devenish Press and Abiquiu Inn Gift Shop