Salmon marinade

What you need
1 large salmon fillet
1/2 cup soy sauce
1/4 cup honey
1/4 cup orange juice
4 cloves minced garlic
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes

What you do
Remove any bones from fillet and place in a shallow dish or gallon-size resealable plastic bag.
In a small bowl, whisk together soy sauce, honey, orange juice, garlic, ginger and pepper flakes. Pour over salmon. Refrigerate and let marinate 30 minutes.
Cook salmon over a grill, in a large skillet, or to bake, preheat your oven to 375 degrees. Line a baking sheet with aluminum foil. Place salmon filet in center and loosely wrap aluminum foil around to trap steam. Bake in preheated oven for 15 to 20 minutes, or until salmon flakes easily with a fork.

Dad's simple squirrel and gravy

What you need
3 squirrels cut up
1 cup water
Salt and pepper

What to do
Roll squirrel pieces in flour and brown on both sides in fry pan. Salt and pepper to taste. Add water and simmer for one hour or until tender. Make your favorite gravy and serve hot.

Hobo clam chowder

What you need
2 large cans clams
2 large onions, sliced
3 cups cold water
5 slices bacon, cut up fine
3 large potatoes, cut into cubes
1 quart milk
1 tablespoon flour
1 piece of butter the size of an egg
Salt and pepper

What you do
To the liquor of the clams, add water. In this, boil onions and bacon for 15 minutes.
Add potatoes.
Cut up the clams.
When potatoes are done, drop clams in.
Pour milk into the mixture.
Stir flour with a little cold water in a cup and add to the mixture.
Add butter, salt and pepper.
Serves six people.

Oven steamed walleye in parchment paper

What you need
2 pounds walleye fillets
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper

What to do
Wrap fish loosely in parchment paper. Place in shallow baking pan and bake at 350-degree oven for 15-20 minutes. Serve immediately.

Slow cooker apple-scented venison roast

3-pound boneless venison roast
1 tablespoon olive oil
1 large apple, cored and quartered
2 small onions, sliced
4 cloves crushed garlic
1 cup boiling water
1 cube beef bouillon

Place liner on the inside of a slow cooker.
Spread olive oil on the inside of the liner.
Place venison roast inside, and cover with apple, onions and garlic.
Turn to low and cook until roast is tender, about 6 to 8 hours.
When roast has cooked to your taste, remove it from slow cooker and place onto a serving platter.
Discard the apple.
Stir water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.