My Tiny Alaskan Oven

by Ladonna Gundersen  A California girl, LaDonna got hooked on Alaska, fishing and husband Ole (not necessarily in that order!) more than twenty years ago and has never looked back. As chief deck hand and galley cook on the LaDonna Rose, their 32-foot commercial fishing vessel based in Ketchikan Alaska, she's responsible for all their meals. These are often prepared on the fly, on a rocking and rolling boat, in a tiny 4x7 foot galley (kitchen) using a tiny oil stove and oven. Yet she refuses to stock the galley with "heat and eat" prepared foods and instead has become adept at serving up scrumptious, inventive, quick and easy toprepare dishes such as: "Bacon Wrapped Halibut," "Buffalo Chicken," "Seared Scallops with Teriyaki Salad" and even "Pumpkin Doughnuts." There's recipes for every meal of the day including: "Apple Puffed Pancake," "Grilled Salmon Caesar Salad with Parmesan Croutons," "Artichoke, Tomato and Spinach Pizza," "Crab Croquettes," "Garlic Shrimp Crostini," "Coffee Spic