Recipies from the North Thompson Valley by Dee

Apricot Stuffed Trout, Barbecued Asparagus, Bananas Caramel

Apricot Stuffed Trout

2 tsp cooking oil

1/4 cup finely chopped red onion

1/2 cup cooked white rice

2 tbsp finely chopped toasted pecans

1 tbsp orange juice

1 tbsp finely chopped dried apricot

1 1/2 chopped fresh dill

1/4 tsp salt

pinch of pepper

2 trout (about 10 oz ) pan ready

Heat cooking oil in small frying pan on medium. Add onion & cook for 5 to 10 mins stirring often until softened.. Transfer to large bowl.  Add next 7 ingredients & stir well.  Rinse inside of each trout. Pat dry with paper towels. Divide & spoon rice mixture into each trout.  Spread evenly.  Tie each with butcher string or metal skewers in enclose filling.  Preheat BBQ to medium -low. Place trout on greased grill. Close lid & cook for 5 – 6 mins per side until trout flakes easily when tested with a fork.


Barbecued Asparagus

1/4 cup Vanilla or plain yogurt

2 tsp lemon pepper

1/2 tsp white vinegar

1/2 tsp cooking oil

1 lb fresh asparagus, trimmed of tough ends

Combine first 4 ingredients in a small cup.  Preheat BBQ to medium. Arrange asparagus spears crosswise in single layer on greased grill. Lightly brush asparagus with yogurt mixture. Cook for 2 mins. Brush again with yogurt mix, gently turning spears 1/4 turn, cook for 1- 2 mins, brush & turn twice more, cooking for 1 to 2 mins after each turn, until asparagus is glazed & tender crisp.

Now then, while you are eating this slip this into the BBQ for desert!!


Bananas Caramel

1/2 cup butter

1/2 cup brown sugar packed

1/2 cup sweetened condensed milk

2 tbsp corn syrup

4 medium bananas halved lengthwise

1/3 cup pecans or walnuts

Combine first 4 ingredients in small heavy saucepan.  Bring to a boil on medium boil, stirring constantly for 5 mins. Remove from heat.  Place 2 banana halves on each of 4 individual sheets of heavy duty foil. Divide & spoon brown sugar mixture evenly over top of each.  Fold edges of foil to enclose. Preheat BBQ to medium. Place packets on ungreased grill. Close lid & cook for 8 – 10 minutes without turning until heated through. Transfer bananas to 4 individual plates. Serve with ice cream or frozen yogurt & drizzle sauce from foil over each.

Sprinkle with pecans or walnuts.

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