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Community Cookbook

A supplement to the Whidbey News-Times



Recipe for Cannabis Cooking Oil Ingredients: Cannabis (flower, leaf, trim, etc.) & Cooking oil Note: Oils with the highest fat content will be most effective in activating the THC. Coconut and olive oil are probably the most common choices; coconut oil has a milder taste and can therefore be used for more dishes, whereas olive oil is the staple cooking oil for most kitchens. However, both have trouble with high heat, in which case canola oil may make the most sense. Hardware: Strainer

Grinder (blender, coffee grinder, food processor, etc.) Double-boiler, slow cooker, saucepan, etc. Directions:

Grind the cannabis. You can include the entire plant, just the flower, a little bit of both -- this is all a matter of preference. Many experienced cannabis edible chefs like to use the entire plant, in part for conservation but also for the health benefits the more fibrous parts of the plants have been linked to. The more inactive parts of the plant that are included, the stronger the cannabis flavor for the same level of potency. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so you’ll probably want to remove any hard stems at the bare minimum.

Strain and store the oil. All remaining plant material can be discarded or used in other dishes if you have the wherewithal. The oil’s shelf life is at least two months, and can be extended with refrigeration.


Measure out the oil and cannabis. When it comes to proportion of oil to cannabis, there is no standard, and practice is your best bet. Just like your consumption of bud changes depending upon the flower’s potency, the same applies when preparing edibles. To give you a general framework, a 2:1 oil to cannabis ratio (by volume) is a good place to start. Dissolve the cannabis in the oil. To achieve this, you’ll need to heat the two together on low for hours to allow for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). This can be done a variety of ways: in a crockpot on low for up to three days (minimum of 6 hours) stirring occasionally, in a double-boiler on low for at least 6 hours (8 is better) stirring occasionally, or in a simple saucepan on low for at least three hours, stirring frequently (a saucepan is most susceptible to scorching). In all cases, a small amount of water can be added to the mixture to help avoid burning.

For use only by adults twenty-one and older. Keep out of reach of children. Marijuana can impair concentration, coordination and judgement. Do not operate vehicle or machinery under the influence of this drug. There are many health risks associated with consumption of this product. This product has intoxicating effects and may be habit-forming.


Appetizers DUNGENESS CRAB STUFFED CHILIES 6 poblano or Anaheim chilies, grilled and peeled 2 green onions, sliced thin 1 medium jalapeño pepper, diced 1 tsp ginger powder 2 cloves garlic, minced 1 lb dungeness crab meat 1 tsp lime zest 2 tsp lime juice ¼ C cilantro 1 large egg, beaten 1 tbsp mayonnaise ½ C panko bread crumbs ¼ C shredded mexican cheese 1 can red enchilada sauce Mix onions, jalapeño, ginger, crab, lime zest and juice, cilantro, egg, mayo and bread crumbs together. Slice the poblano pepper length wise and remove seeds. Generously stuff the poblanos with the crab mixture. Put ½ can of red enchilada sauce on the bottom of a 3x9 glass pan. Lay the stuffed peppers in the pan. Pour the rest of the enchilada sauce on the peppers. Sprinkle the mexican cheese over the top of the peppers. Bake at 350 degrees for 20 minutes. Garnish with lime slices and cilantro.



SMOKED SALMON DIP ½ lb of smoked salmon 16 oz sour cream 8 oz shredded Mexican cheese blend ¼ tsp black pepper ¼ tsp salt ¼ tsp garlic powder Dash of Tabasco to taste

½ stick butter or margarine ¼ tsp salt 4 oz jar of sharp processed cheese ¼ tsp baking powder ¾ C flour A few drops Worcestershire sauce

Preheat oven to 375-400 degrees (depending on your oven). Mix butter and cheese well. Add flour mixed with salt and baking powder. Add Worcestershire sauce. Make large ball, wrap in waxed paper and chill for several hours. Pinch off small balls of dough, place on ungreased baking sheet and bake for 12-15 minutes, or until lightly browned.

Cut or break up smoked salmon into small pieces and shreds. Mix all ingredients in a medium sized bowl. Enjoy with Ritz crackers, Frito scoops or other crackers of your choice.

This recipe comes from “ our daughter, Nicole Mowbray, 2010 Oak Harbor High School Grad. Submitted by Keith Mowbray

About the cook: Hildegarde B. Shaw (1907-1996), resident of Langley for her final 18 years, member of FOOLS Silver Siren trio in the early 1980’s, known for her weekend cocktail hours and numerous Shaw-Gibson family events that featured her cheese balls - still lovingly carried on by her daughter, Jean, here on the island.

QUINOA SALAD WITH WHIDBEY ISLAND ROCKWELL BEANS 1½ C quinoa 3 C vegetarian stock ¼ C fresh lemon juice 1 C Rockwell beans grown on Whidbey since 1800s ¼ C red tart cherries 2 tbsp fresh lime juice 2 tbsp grape-seed oil 1 tsp cumin seeds 1 red bell pepper, finely sliced 1 4-oz can green chilies ¾ C fresh basil ¼ C toasted pine nuts

Submitted by Jean Shaw

Dungeness Crab Stuffed Chilies are one of our favorite family recipes. Our two daughters loved to go boating and crabbing since they were ages 7 and 9 years old. Now that they are in college, they still love to go crabbing and frequently ask for our chilies which are grown in our garden, then stuffed with the Dungeness crab we catch.

Submitted by Coupeville resident Lanie Kiel

Soak the beans overnight. Then in a pot add water and cook until tender (oh so good) just like eating meat.


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In a sauce pan, add the vegetarian stock, lime juice, a pinch of salt. Bring to a boil and add quinoa and then simmer for 15 minutes or until the liquid has been absorbed. Toast the cumin seed in a dry frying pan over low heat for 1 minute. In a coffee grinder grind the seeds into a fine powder. In a blender, add lime juice, oil, green chilies, cumin, and season with salt and pepper. In a bowl add quinoa, beans, bell pepper, sour cherries, basil, and toasted pine nuts. Pour lime juice dressing over the quinoa mixture and toss until all ingredients are coated, season salt and pepper and serve. Serves 4.

Quinoa is 100 percent whole grain. It is a perfect food source in the balance of nutrition. It is not a grain but the seed of a leafy plant related to spinach.

Submitted by South Whidbey Island resident Chef Dan Saul.

Soups AMERICAN INDIAN BLACKBERRY SOUP 1½ lbs trimmed and cubed chuck steak 3 tbsp bacon drippings or olive oil 4 C beef broth or water 1 C sliced green onions 1 C fresh blackberries 1 tbsp honey Salt and pepper Brown steak in oil in a Dutch oven. Add broth, green onions, blackberries and honey. Simmer for 1 hour or until meat is tender. Season with salt and pepper.

GARDEN GAZPACHO 2 hot-house cucumbers, peeled, halved and seeded 2 cups bell peppers, cored and seeded (I use multi colors of red, yellow, orange and green) 5 vine ripened tomatoes (from the garden is best) 1 medium red onion 2 stalks of celery 1 small jalapeño 1 garlic cloves, minced 32 oz of good quality tomato juice 2 lemons 1 lime 1 tsp of Worcestershire 1 tsp oh balsamic vinegar ¼ C white wine vinegar ¼ C of sherry vinegar ¼ C good olive oil ½ tsp of kosher salt ½ tsp of freshly ground black pepper Mince the garlic in a food processor. Roughly chop the cucumbers, bell peppers, tomatoes, red onion, celery, and jalapeño (1-inch cubes). Add vegetables into a food processor (with garlic) fitted with a steel blade and pulse until it is coarsely chopped. Remove half the course vegetables and set aside in large bowl. Add juice of the lemons and lime to remaining vegetables in food processor and emulsify. After vegetables are processed, combine them in the large bowl with coarsely chopped vegetables. Add the tomato juice, vinegars, balsamic, olive oil, salt, and pepper. Mix well and give it a taste and make sure the seasoning is right. Adjust as needed.

We have lots of blackberry recipes, but this is our favorite. And it “ does freeze well. Serve with spoon, bread or corn bread. ”

Submitted by Oak Harbor residents Mike and Janice Gibson.

Chill before serving. Refrigerate for an hour if possible. The longer gazpacho sits, the more the flavors develop. Ladle the soup into bowls and voila. Garnish options; a drizzle of good quality peppery Spanish olive oil, grilled shrimp, fresh crab, avocado slices, cilantro leaves, parsley, basil leaves or quartered multi color mini tomatoes. Serve with crusty bread on the side. Submitted by part-time Whidbey Island resident Wesley Van Doren

WHIDBEY ISLAND RED CLAM CHOWDER 5 onions, chopped 5 celery ribs, cut into ½ inch pieces 10 potatoes, chopped 7 carrots, chopped 8 garlic cloves, minced 1 28-oz can chopped tomatoes 2 28-oz clam juice 2 28-oz clams 2 C pace chile sauce 1 quart fish or chicken stock 2 C potatoes flakes 2 tbsp dried basil 2 tbsp thyme ¼ C butter In a large stock pot over medium heat, melt butter. Add onions, celery and carrots and cook, stirring occasionally, about 8 minutes. Meanwhile, peel potatoes and cut into ½-inch cubes. Add clam juice, potatoes, tomatoes and spices. Salt and pepper to taste, and bring to a boil. Bring the broth to a boil and add potato flakes. Add to the pot. Reduce heat and simmer, uncovered for 30 minutes. Stir in clams and cook over medium heat for 5 minutes. Serves 40. Submitted by South Whidbey Island resident Chef Dan Saul




Entrees LAZY MAN’S CHICKEN PIE 1 3-lb chicken or like amount of chicken breasts 1 stick of butter ½ tsp pepper 1 C flour 3 tsp baking powder 1 tsp salt 1 can cream of celery soup 2 C chicken broth Cook chicken until tender, strip from bones, place in 13x9 casserole dish. Melt butter then pour over chicken. Mix flour with baking powder and salt. Add enough milk to moisten so it is stretchy. Spread over chicken. In saucepan blend soup, broth and pepper. Bring to a boil. Pour over the flour mixture and chicken. Bake at 425 degrees until biscuit topping is a light brown.

My mother-in-law, Mary Suhy, lived in Oak Harbor for about 30 years. I found this recipe that I remember her making and it was very good. So, I thought I would share it with you. I live in Alexandria, Va. but we built a house in Coupeville where we can come to escape the East Coast’s terribly hot summers. We were stationed at the Whidbey Island Naval Air Station two times so fell in love with Whidbey many years ago.

From the kitchen of Mary Suhy submitted by Dovie Wiggins.

Breakfast & Lunch On the Waterfront

1 9-lb cooked pork brisket (recipe to follow) 3 tbsp vegetable oil 20 bakers potatoes, cubed 4 carrots, cut into chunks 4 onions, diced 1 5-lb can diced tomatoes 5 garlic cloves, minced 18 C vegetable broth 4 sprigs rosemary 3 bay leaves Rub ½ tbsp EACH garlic salt, onion salt, Johnny’s seasoning, celery salt, Worcestershire sauce, one bottle of barbecue sauce and 3 oz of liquid smoke. Trim fat from brisket and then sprinkle meat liberally with all salts. Line a baking pan with enough foil to seal over the meat. Put meat on foil lined pan and pour liquid smoke over the meat. Seal the foil and refrigerate overnight. The next day drain the meat and sprinkle with Worcestershire sauce. Cover with foil and bake 6 hours at 250 degree. Then open foil and pour a bottle of barbecue sauce and bake one hour. Let cool and then chopped into bit-size pieces. Soup In a stock pot add oil over mediumhigh heat and when sizzling, add carrot, onions and sauté for 4-5 minutes. Add garlic and sauté 1 minute. Add broth, potatoes, rosemary, bay leaves and bring to a boil. Reduce heat cover and simmer for 1 hour. Add chopped meat and simmer 30 minutes longer. Serves 30-40

This recipe was made for the Soup Kitchen, a program run by Island Church in Langley.

Recipe submitted by South Whidbey Island resident Chef Dan Saul.

WARM TUNA & PENNE PASTA 1½ C dry Penne pasta 1 can gourmet quality tuna, chunks or steak 1 heaping tbsp “non-pareil” capers ¼ C chopped green olives ¼ C sun-dried tomatoes, after rehydration) ¼ C chopped Kalamata or Gaeta olives ¼ C diced yellow onion 1½ tsp finely diced jalapeno pepper 1½ tbsp extra fine olive oil Juice of ½ large lemon 1½ tbsp extra fine olive oil Pepper to taste Place tuna mix in a mixing bowl. Heat 5-6 quarts of water to boiling. In a small bowl, add a cup of boiling water to the dried tomatoes. While pasta water heats, seed any olives that need seeding, and drain tuna. Coarsely chop the olives. After at least 5 minutes, check the tomatoes. They should be slightly chewy. Drain and add the pasta to the 5-plus cups of boiling salted water. Gently mix the tuna — it should remain in chunks — olives, rehydrated tomatoes and onion, jalapeño and capers. Do NOT smash up the tuna. Add the 1½ tbsp of olive oil to the mix, and add black pepper to taste — it probably will not need salt. Lastly, add the lemon juice. Let the mix sit

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while you take care of the pasta. Did I mention NOT to smash the tuna? After about 10 minutes of boiling, when the pasta is “al dente,” not squishy, drain and quickly add back to the pot. Add the tuna mix to the hot pasta and gently toss. Serve. Note: This dish goes well with a chewy bread and wine — lots of red wine.

The attached recipe was “ invented on a day when I could not decide what to cook for supper. I finally decided to make something that had nearly every flavor that my wife and I enjoy. The result is an adventure for your taste buds, and offers a fresh surprise with every bite. It is even better the next day as a cold lunch dish.

Submitted by Oak Harbor resident Bill Simons, aka “mean ol’ Bill” Commander, USN (Ret.)

1 can (19 oz) Mae Ploy coconut milk ¾ C. sweet-hot chili sauce (recipe follows) 1½ lbs mussels In dry 2-quart pot fry sliced Thai pepper until seeds pop. Add garlic and ginger and cook for about 2 minutes. Add sweet-hot sauce and blend. Add coconut milk. Bring to a boil and add mussels. Cook until mussels open. Sweet-Sour Chili Sauce — cook ahead: 1 C. rice vinegar ²/³ cup brown sugar 1 tbsp minced garlic 2 tbsp red pepper flakes 2 tbsp fish sauce Combine ingredients in a 1 quart sauce pan. Stir occasionally, over medium-high heat until mixture is reduced to ¾ cup. About 12 minutes.

This recipe was once submitted in a mussels contest in Coupeville.

Submitted by South Whidbey resident Dan Saul.

WHIDBEY ISLAND SEAFOOD CIOPPINO SWEET-SOUR THAI MUSSELS 2 tbsp minced garlic 2 tbsp minced ginger 1 Thai pepper, sliced

4 garlic cloves, divided 2 tbsp olive oil 1 onion, chopped 1 fennel bulb, sliced Sea salt and Seasoned Pepper Medley to taste ½ tsp red pepper flakes ½ tsp tomato paste 1 tsp dried oregano

1 tsp saffron threads 2 bay leaves 1 C white wine 1 10½-oz can diced tomatoes with habañeros ½ tsp lemon zest 1 8-oz. bottle clam juice 1½ C vegetable stock 4 tbsp butter, room temperature 1 loaf artisan ciabatta, sliced and toasted 1 lb littleneck clams ½ lb tail-on shrimp, peeled and deveined 1 lb Penn Cove mussels ½ lb halibut, cut into chunks ½ lb catfish or bass, cut into chunks 1 lb squid Add oil in a stock pot over mediumheat; mince 2 garlic cloves. Add minced garlic, onion, fennel, salt and pepper. Sauté for 6-8 minutes. Add red pepper flakes and sauté for about 2 minutes more. Add tomato paste and next 3 ingredients, sauté for 1 minute. Add wine and increase heat to medium-high; cook 5-7 minutes. Add tomatoes, and next 3 ingredients, bring to a boil. Cover and then simmer for 30 minutes, season with salt and pepper. Meanwhile, in a bowl: slice remaining garlic and add softened butter and mix thoroughly. Spread the garlic butter on the toast. When ready to serve, heat the pot to medium, add clams, cover and cook for 3 minutes. Stir in shrimp and mussels; arrange fish on top of the stew. Cover and simmer until shellfish open and shrimp are opaque about 5 minutes; discard any unopened shells and bay leaves. In separate pot of boiling water, plunge squid into the boiling water,

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remove from heat and let stand stirring for 2 minutes. Cut squid bodies crosswise and slice into thin strips, and halve tentacles crosswise; set aside. Add to the stew, and simmer for 2 minutes. Serves 6-8. Submitted by South Whidbey Island resident and Chef Dan Saul.


This is one of my favorite holiday breads.

Submitted by Oak Harbor resident Mary Jo Morris.

Beat cream cheese until fluffy. Beat in butter; then beat in powdered sugar and lemon juice. Spread over cooled cake. Refrigerate. Serves12 to 15.


PUMPKIN BREAD ²/³ C shortening 2 tsp soda 2²/³ C sugar ½ tsp salt 4 eggs ½ tsp baking powder 2 C pumpkin 1 tsp cinnamon ²/³ C water 1 tsp cloves 31/³ C flour ²/³ C chopped nuts (walnut or pecan) or raisins To prepare pumpkin: Cut in half and scoop out seeds (save if you want for roasting). Bake at 400 degrees skin side up until fork tender. Cool and peel. Mash or puree. I prefer mashed for my bread. Heat oven to 350 degrees. Mix shortening and sugar, add eggs, pumpkin and water. Sift together flour, soda, salt, baking powder, cinnamon and cloves. Add to pumpkin mixture. Sir in nuts or raisins. Pour into two greased loaf pans or four small pans. Bake 65 to 70 minutes or until toothpick comes out clean.

WASHINGTON APPLE CAKE 3 eggs 2 C sugar 1 C cooking oil 2 C all purpose flour 2 tsp cinnamon 1 tsp baking soda ½ tsp salt 1 tsp vanilla 1 C chopped walnuts 4 C thinly sliced pare tart apples (about 5 medium apples) Beat eggs with a mixer until thick and light. Combine sugar and oil; pour into eggs with mixer on medium speed. Stir together flour, cinnamon, baking soda and salt; add to egg mixture with vanilla, beat to mix. Stir in walnuts. Spread apples in a buttered 13x9x2 inch pan. Pour batter over apples, spreading to cover. Bake in a 350 degree oven for 1 hour. Remove from oven and cool. Spread with cream cheese icing. Cream Cheese Icing 2 3-oz packages cream cheese,

Central Asian Bazaar

Music for the Eyes

softened ¼ C melted butter 2 C powdered sugar 1 tsp lemon juice

This recipe from the Captain Whidbey Inn was featured as the Washington State recipe for the 1976 Good Housekeeping Magazine.

Submitted by Coupeville resident Sue Tingstad

GRASSHOPPER PIE 1¼ C finely crushed chocolate wafer crumbs ½ C butter, melted ½ C milk 20 marshmallows (large) 1 C heavy cream, whipped 3 tbsp creme de cocoa 3 tbsp creme de menthe Few drops green cake coloring Combine crumbs and butter, blend and shape to pie pan and chill. Heat milk in double boiler, add marshmallows and stir until melted, cool thoroughly. Combine whipped cream, creme de menthe and creme de cocoa and coloring. Fold into cooled marshmallow mixture. Pour into crust and chill until firm. May be made the day before. Six servings. This recipe was originally submitted to the Whidbey News-Times by columnist Dorothy Neil in 1968.

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Cookbook - Community Cookbook 2016  


Cookbook - Community Cookbook 2016