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See below ingredients and instructions of the recipe
1/3 lb Hot smoked lake trout Salt and pepper
1 c Cream of potato, celery or Parsley
-mushroom soup Dill
1 c Milk
Heat fish and milk to boiling. Flake fish and add. Season to taste
with salt and pepper. Serve and sprinkle with parsley and dill.
From: Smoking Salmon Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-13-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

English celebrity chef also known as The Naked Chef. BBC food television shows.
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