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This recipe was submitted to the cookbook by Mrs. T. Morton Boggs. (A little internet research indicates that her husband was a physician and that they were supporters of Canonsburg High School, Canonsburg, Pennsylvania, in at least 1948 & 1955. In 1937 she became a founding member of the Ida Couch Beazell Auxiliary at Canonsburg's St. Thomas Episcopal Church.)
Ingredients
  • 4 slices bacon
  • 1 large onion
  • 1 green pepper
  • 2 tbsp. fresh chopped parsley
  • 1 c. water
  • 3 cooked potatoes
  • 1 lb. haddock or similar fillets
  • 1 can crab
  • 1 can condensed celery soup
  • 1 soup can milk
  • 1 tsp. salt
  • ½ tsp. ground marjoram
  • ½ black pepper
  • 1 tsp. paprika
Steps
  1. Cook & crumble bacon, saving drippings.
  2. Dice potatoes.
  3. Steam & flake fish.
  4. Clean & chop onion & pepper.
  5. Cook onion & pepper in drippings till tender.
  6. Place all ingredients in pot & simmer, but do not boil, till hot. (Increase amount of celery soup & milk, as needed, depending upon how much soup you need. Adjust seasonings to taste.)
Notes
  • The original recipe called for "marjoram pepper" I’ve tried to check for it & can’t find anything. This may not be surprising considering that the source cookbook is over 30-years-old. I substituted ground marjoram & black pepper to taste.
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)
 

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