Salsa, fish become food gifts

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By Katie Zerr

Janice Haan

Janice Haan

Sharing the fruits of their bounty, whether it is the fish they pull from Lake Pocasse or Oahe, or the salsa they make from homegrown tomatoes, Janice Haan and her husband Pastor Floyd, enjoying giving.
Janice and Floyd live in Pollock, where he is the pastor at the Pollock Memorial Presbyterian                                                                                                                  Church and she teaches at the Mobridge-Pollock School District. Their four sons, Matthew, Mark, Luke and John, all live near Sioux Falls.
Janice and Floyd are both from small-town South Dakota and moved to Pollock in 1980. The Haans like to keep busy, spending their spare time fishing the waters near their home or growing and tending their three gardens. They like all kinds of fish, but especially walleye and northern pike, the latter which Floyd pickles.
This winter they had a hard time finding northern. They even asked other fishermen if they had any they would like to give away, with little luck. So they are a little short of one of their favorites.
They prepare foods as gifts for family and friends, including 60 jars of salsa.
“We like to do things that we can share,” she said. “We tried different recipes for salsa until we got it right.”
She said the recipe is a combination of about six different ones.
In the summer Janice likes to tend her garden, walk and ride her bike around town, looking at other peoples’ gardens.
“We grow a lot of beans,” she said. “Our favorite is Jade, which are long and tender and freeze well.”
She said they experiment with different seeds to find the best that grow in the moody South Dakota weather.
“Not everything can stand our weather,” she said.
Her boys want their mom’s cookie salad and blueberry pie when they visit home. And Grandma Haan’s chicken.
Floyd usually cooks when Janice is teaching and his specialty is stir fry. He also loves to smoke fish. Northern and salmon are his favorites.
Whenever they can, they travel to Alaska to fish for salmon and halibut. It is one of Floyd’s favorite things to do. Janice doesn’t fish for salmon, the poles are big, long and heavy and she has trouble balancing on the boat and reeling in the big fish.
“Most of the people on the boats are men and they are so serious,” she said. “It is difficult for me to try to listen to them and try to balance and bring in the fish at the same time.”
Janice and Floyd enjoy having company for dinner.  She said she learned a valuable lesson about using glass dishes in the oven while preparing chicken for guests.
“I had a pretty glass dish that said it could be used in the oven, but I should have warmed it up before I put it in the oven,” she said. “The dish broke and we had to hurry and thaw out some other meat and cook it up.”
Janice said the couple are really outdoor people and enjoy working their gardens and fishing together. But if she had a free hour to herself, she would curl up with a good book or spend that time on her bike, viewing her friends’ and neighbors’ gardens.

JANICE HAAN’S RECIPES

Light Rye Bread
1 1/2 cup warm (80 degrees) water
4 1/2 cups of bread flour
2/3 cup rye flour
2 Tbs. sugar
1 1/2 tsp. salt
2 Tbs. butter
1 Tbs. caraway seed
2 tsp. active dry yeast
I start by making sure the water is 80 degrees and then I stir in the yeast, sugar, and salt into a measuring cup. I let the mixture set. I put the flour, room-temperature butter, and caraway seed into the bread maker. When I see that the yeast is starting to bubble, I put it in the bread maker on the dough setting, and hit start. It takes 1 hour and 20 minutes for the dough to be ready.  I put the dough in greased bread pans and let the dough set for an hour. I bake it at 360 F if I use glass bread pans, and 375 F if I use metal. When it is baked, I brush it with warm water, and cover it with a towel to cool.

Cooked Halibut
2-3 fillets of halibut
1/2 cup of cut-up onion
1/8 cup olive oil
1/3 cup sour cream or heavy cream
Ground up seasoned stuffing
1/4 fresh lemon
Put the cut-up onion in a fry pan with the olive oil. Let the onion cook slowly in the oil to season the oil.
Rinse the fillets and dry with a paper towel. Lay them in the seasoned oil. Let cook on medium low heat for 2-3 minutes. Turn the fillets carefully with a large spatula.  Sprinkle some fresh lemon juice on the fish, then spoon the cream over the fish and sprinkle with the ground seasoned stuffing. Cover and let cook for 3-5 minutes. Check the temperature.  It is ready when the thermometer reads 160 degrees F. Take it out of the pan right away and serve.  Serve with a slice of lemon.

Tomato Bread
6 to 6-1/2 cups all-purpose flour
3 Tbs. sugar
2 packages (1/4 ounce each) active dry yeast
1 tsp. salt
3/4 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/4 tsp. dried rosemary, crushed
2 1/2 cup tomato sauce (I use fresh cut-up garden tomatoes and cook them gently in a pan and mash)
2 Tbs. olive oil
In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120 F – 130 F, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8-inch x 4-inch loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375 F for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices).
Originally published as Tomato Bread in Country Extra, March 2001, p. 51.
I use a bread maker for this recipe, but I use the dough method. I do not bake it in the bread maker. This makes about 3 loaves of bread.

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