The community collaborated again last year on a project - this time it was a cookbook called "Welcome Home: A Collection of History and Recipes from Eagle River, Alaska."

And at the St. John Orthodox Church Bazaar Saturday from 10 a.m. to 4 p.m., all of Chugiak-Eagle River can experience both, as there will be a Country Store with cookbooks for sale for $15 each.

The cookbook holds over 250 pages of recipes from church members sprinkled with tidbits of information about the community's history, celebrations and purpose.

"People know that church cookbooks have good home-cooking with tried and true recipes," said Lori Fravel, one of the cookbook editors and contributors who has been with the St. John's community for five years.

The recipes range from Kevin's Original Cajun-Style Blackened Salmon to a Kentucky Sparkler beverage to Martha L. Black's Sourdough Starter. Some are also featured in a cookbook published in the Lower 48 called, "The Best of the Best Alaska Cookbook" (2003).

The "Welcome Home" contributors often personalize their recipes with comments and stories about how they found them, and when they serve the dishes. JoAnn Webster adds, "Call me, I'll help you eat it," to her recipe for Famous Key Lime Pie. Fravel explains that her One-Bowl Yellow Cake "is easy and no fail. I received this recipe from my grandmother when I got married, and have used it for many birthday cakes."

The book also points out how venturing into Alaska's wild outdoors for fishing and berry picking trips provide not only for the dinner table, but also an appreciation for our state's "majestic beauty" and "shared memories" that help bind the community together.

Enough copies of the cookbook have already been sold to recoup the publishing costs, and now the book's authors plan to publish more copies to sell in local bookstores. Profits will go to projects to assist the church and other people in need, said Fravel.

Those who want to eat food as well as learn how to prepare it will not go hungry at the bazaar. Homemade baked goods, salsa, and preserves made from local berries will be available A Silent Auction and other events also are planned. For more information call St. John's office at 696-2002.

Here's one of the "Welcome Home" recipes featured in the "Best of the Best of Alaska" cookbook:3 lb halibut fillets, cut into serving size pieces.

Paprika to taste

Dry white wine

2 cups sour cream

Fine, dry bread crumbs

1/2 cup mayonnaise

1 onion, chopped finePlace halibut pieces into a bowl. Cover the halibut with dry white wine. Place waxed paper over the bowl and refrigerate for 2 hours. When halibut is marinated, drain and place on a single layer in the baking dish. Mix together with sour cream, mayonnaise and onion. Spread this sauce over the halibut, smoothing it out to the edges of the pan. Sprinkle with paprika and bake at 500 degrees for 15-20 minutes, or until light brown and bubbly. Serve at once.

Note: For over 10 years, this has been the most popular dish on the menu at the Gustavus Inn. Everyone, even self-professed "fish haters," rave about Caddy Ganty's Halibut.