Add powdered milk and pour in water a little at a time, mixing with your hands. Don't over-mix or the bread will be tough. Pinch off a ball the size of a golf ball, and pat it until flat between your hands. In a frying pan, brown in oil on medium-high heat. Take the bread out and tap it. If it sounds hollow, it's ready. Good served with butter, jam, honey, or peanut butter.

Nikki Burfiend's fried oysters

Dredge fresh, shucked oysters in white, all-purpose flour seasoned with dried dill, garlic salt, seasoning salt and pepper. Fry until golden brown in hot oil in skillet on stove top. Drain on paper towels and serve.

Nikki Burfiend's barbecued salmon

Cut salmon into filets. Season lightly with seasoned salt and dried dill. Grill, covered, on a foil-covered rack, over alder coals that are glowing but not flaming. Cook without turning until fat turns white and skin sizzles. Serve immediately.

LaMetta LaClair's geoduck chowder, from her grandmother's recipe

In soup kettle, sauté fresh, chopped garlic, celery and onion in butter until soft. Add crumbled fried bacon, ground geoduck, and potatoes that have been cubed and peeled. Add water, which creates the chowder's stock as the ingredients cook. Simmer until thick and fragrant.

LaMetta LaClair's geoduck fritters

Mix ground geoduck; chopped, fresh celery and onion; flour; baking powder and a package of frozen corn in a large bowl to form a batter thick enough to hold a shape. Pinch off balls and flatten in your palms, then fry in hot oil in frying pan until golden and cooked through. Drain on paper towels.