In April when Mount Redoubt was busy burping and spewing and making all of us nervous, I was busy thinking of a recipe to submit to the Fish Alaska magazine folks in hopes of being selected as a finalist again this year. I really wanted to win the fishing trip offered, so I could take the Other Fisherman with me. It's about one of the only times I get his undivided attention and we can both relax and enjoy life.

I selected a cold seafood appetizer as my submission. As the Other Fisherman and I took a long hike together, I asked for ideas in naming my recipe. He suggested Redoubt Rumbler. It sounded a little corny to me, but I always give my entries Alaska names and I didn't have a better idea. When the magazine called to notify me I was a finalist, they did mention the name caught their attention right off. OK, he had a good idea, I admit it. I am so excited to be able to take him on the incredible fishing trips I was awarded as the winner.

The magazine has first dibs on publishing my recipe for the Redoubt Rumbler when it does a feature article on the contest, so it can't be published here -- yet. I can tell you this about it though: it was served in a big colored martini glass garnished with a cone made from parmesan cheese melted in the oven in the shape of a circle and then formed over and around a small funnel to look like a volcano. Out of the top was a green onion garnish and a tip of a king crab claw with cocktail sauce drizzled down one side to look like lava. Son Rob assisted as my sous chef at the competition, providing great input, taste testing and helping prepare 50 seafood martinis for the judges and guests. It was really fun to have him next to me in the kitchen; he shares my passion for cooking. My gal pals helped me think of how to serve and garnish, shop and chop. And you know, I owe it all to the Other Fisherman for coming up with such an eye-catching name for it.

When he came home from hunting I got to show off the great booty that was given as the grand prize. He might keep me around for another year to make sure he can accompany me on all those great fishing trips. I will be eating more seafood than moose this coming year, which is just fine by me.

Until next time, enjoy the change in the weather and the beauty of an Alaska autumn. I like our cooler temperatures, as it makes me want to be in the kitchen making warm comfort food.

Serves 4 -5

I promised you a moose recipe, even though I won't be cooking much of this lean and tasty meat this year. This recipe is from my first cookbook, Better Homes and Gardens Heritage Cookbook, 1976, mailed to me in San Diego, from my mom in Wisconsin in 1977 when I was a young bride wanting to impress my new husband with delicious dinners. It is still one of my favorite go-to cookbooks and the one I always give to brides-to-be.

This is a great stroganoff recipe and can be made with beef as well as moose. It's a fast, tasty dinner entre.

Ingredients:

1 pound moose or beef flank steak or sirloin cut into thin strips

1 tablespoon flour

1/2 teaspoon salt

2 tablespoons butter

1 (1 ounce) can sliced mushrooms, drained or equivalent fresh sliced mushrooms

1/2 cup onion, chopped

1 clove garlic, minced

2 tablespoons butter

3 tablespoons flour

1 tablespoon tomato paste (I've even used ketchup)

1 (10 1/2 ounce) can condensed beef broth

1 cup sour cream (I use light sour cream these days)

2 tablespoons dry white wine

Hot buttered egg noodles

Directions:

Coat beef strips with mixture of 1 tablespoon flour and 1/2 teaspoon salt.

Saute coated beef strips in frying pan with 2 tablespoons butter.

Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.

Remove meat and vegetables from frying pan.

Add 2 tablespoons butter to the pan drippings, blend in 3 tablespoons flour.

Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.

Add meat and vegetables to the frying pan; mix well.

Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).

Serve over cooked, buttered egg noodles.