Oregon - The Beaver State, State flower: Grape

1. Fish and Spinach Broth
2. Cucumbers with Yogurt and Dijon Mustard
3. Salmon Steak Baked with Stuffing
4. Turnips (As you like them)
5. Buckskin Bread
6. Prune Cake with Whipped Cream

Fish and Spinach Broth - Makes 8 to 10 servings

1 large potato, peeled, quartered
1 large onion, peeled, quartered
2 qt water
6 peppercorns
10 dried juniper berries
1 lb fresh spinach, coarse stems removed
4 fillets flounder, sole or other delicate white fish. Or, 2 - 12oz packages frozen flounder fillets.
10 fresh mint leaves
2 tsp salt

Place potatoes, onion, water, peppercorns and juniper berries in a large, heavy kettle and bring to a boil. Reduce heat and simmer for about 50 minutes or until the potato is tender. Break up the potato into bite-size pieces and mash the juniper berries with a spoon against the sides of the kettle.

Add the fresh or thawed fish and simmer for 8 minutes, breaking the fish into small pieces.

Stir in the spinach, mint and salt and simmer for 5 minutes more. Serve steaming hot.

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