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Phoenix Sail and Power Squadron's
Recipe Archives

Links to recipes:

Bar-B-Q Texas Style
Scrambled Eggs Hold
Deviled Hamburgers
Glorified Baked Beans
White Chili
Three Bean Chili
Chicken Green Chili Casserole
Last Night of the Cruise Chicken
Throw it together Chicken and Rice
Curry
Chicken Tetrazzini
Meal in a Bundle
Broiled Shark Fillets
Fried Johnny Cakes
Fisherman's Beer Batter
Ham Noodle Bake
Baked Chili Rellenos
Cauliflower-Ham Bake
Pizza Fish
Chili Mac
Chili Spaghetti
Corn Casserole

Company Casserole

Quick Pork Chops

Sloop Stew

Slow Boat Clam Chowder
Noodle Casserole & Scallions
Chinese Chicken Casserole
Beef Stew
Talarini
Onion Butter Biscuits
Banana Oatmeal Muffins
Blueberry Muffins 
Seafood Surprise Soup
Cal's Shrimp Salad
Egg Fondue
Cabbage Slaw
Frog Eye Salad
Meal in a Bundle
Pickled Pink Eggs and Beets

Barbeque Sauce
Mexican Salad Bowl

Cheese Balls

Dill Dip
Pumpkin Dip
Sauerkraut Salad
Salsa Picante
Shrimp Dip
Shrimp Ajo
Salmon Ball
Mermaid Punch
Russian Tea
Graham Bars
Fench Breakfast Puffs
Dump and Bake Cake
Texas Sheet Cake
Raw Apple Cake
Southern Spiced Pecans

Or: Table of Page Links


Scrambled Eggs Hold
Marg Hill

A rendezvous breakfast can be a challenging task. Here is a recipe for a preparing and serving scrambled eggs that has always been a success.

Ingredients for 8 Servings:

Melt butter in skillet to be used and add the other ingredients. Cook the combination while stirring, and keep them warm one way t'other while serving. These eggs can be re-warmed and served as long as one week later. If fresh ground pepper is used, add it toward the last or it will got the bottom and stay there.

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White Chili
Kathy Anderson

Easy fix'ins in close quarters are always the challenge for the galley. Here is a recipe that you can almost "throw together" that the crew will enjoy.

Ingredients for 8 Servings:

2 cloves Garlic
1 medium Onion-chopped
1 tsp. Cumin
1-2 small cans chopped Green Chiles
2 whole Chicken Breasts cooked and cut in bite size pieces
1 cup shredded white Jack Cheese
2 cans Chicken Broth
1 can White Beans - not drained
15 oz. can Garbanzo Beans - drained
12 oz. can White or Yellow Corn - drained
1-2 small cans chopped Green Chiles
 

Pan fry bite-size pieces of boneless-skinless chicken breasts with onion in a small amount of margarine. Add other ingredients except for the cheese and simmer until ready to serve. Sprinkle some of the cheese in the bowl before adding the chili, or sprinkle over the top, whichever you prefer.

Garnish with any of the following: cilantro, tomatoes, chopped green onions, sour cream.

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Salsa Picante
(Mexican Hot Sauce)
Lorraine Peoples

Being close to our southern border adds another dimension to the dinner table. Here is one that will put a little zip in the dip.

Ingredients for one quart:

"Grind" onions in a blender. Drain liquid from tomatoes into blender; set tomatoes aside. Add all other ingredients; "stir" in blender until well mixed and then add tomatoes. "Stir" for 3 seconds.

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Shrimp Dip
Zelda Hittel

Here is something that is a hit at all boat or shore parties.

Ingredients to start one party:

Blend first four ingredients in food processor or blender. Add shrimp. Chill well. Sprinkle top with paprika before serving with chips.

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BAR-B-Q Texas Style
P/C Jim Hill

The Annual Past Commanders BBQ is gastronomic tradition. It features BBQ Beef and BBQ Chicken and best of all, the P/Cs do all the work (with help from their first mates).

BARBECUE SAUCE (Stir well in large pan or bowl)

2 1/2 cups catsup
1/4 cup brown sugar
1 1/2 cups chili sauce
1 1/2 cups wine vinegar
1 1/2 cups water
1/4 can beer
1/4 cup lemon juice
1/2 cup prepared mustard
2 tbsp. celery seed
4 tbsp. Worchestershie Sauce
2 tbsp. Soy Sauce
2 gloves garlic (minced)
Dash of bottled "hot" pepper sauce
Ground black pepper to taste

BBQ BEEF

Marinate brisket in barbecue sauce of your choice overnight in refrigerator, turning several times. Use fork to make holes in brisket and spoon on marinade sauce to penetrate through the meat. Reserve extra sauce for serving. Place whole brisket on hot grill to sear and brown fat. Remove from grill and place in foil ware pan. Cover pan tightly with foil, close hood cook on slow coals about four hours or until meat is tender. (Can be cooked in oven at 225 to 250 for 3 - 4 hours.) For best results, use meat thermometer, 170 degrees F for medium. If meat is cooked ahead it can be reheated at the site in a cast iron dutch oven or entire cooking could be in the dutch oven. Slice brisket very thinly across the grain at an angle. Heat remaining sauce, pour over slices and serve.

BBQ CHICKEN

Marinate quartered chicken in barbecue sauce of your choice overnight in refrigerator, turning several times. Cook over medium coals, turning several times to prevent burning. Baste with extra barbecue sauce when turning. Cook time about 45 minutes to 1 hour.

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Last Night of the Cruise Chicken Curry
Grace Schoonover

This recipe has been adapted to use canned ingredients. It can be used as the main dish for a festive occasion when fresh provisions are running low.

Ingredients:

1 package Success Rice
1 whole canned chicken
1 clove garlic
1 tablespoon curry power
2 10 oz. cans cream of mushroom soup
Cook rice according to instructions. Bone the chicken leaving the broth in the can. Add soup, garlic and curry power. Heat over a low fire about 30 minutes. If mixture is too thick add some chicken broth.

 

 
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Deviled Hamburgers
Jo Drawert

Ingredients:

1 1/2 lb. ground beef
3 tablespoons prepared mustard
2 tablespoons horseradish
1 small onion, minced
1/2 teaspoon Worchestershire sauce
1/4 cup chili sauce
oil

Combine all ingredients except oil, and make 4 hamburger patties about 1/2 inch thick. Brush with oil, and place them on a hot grill. Brown well on both sides, turning only once and brushing occasionally with more oil. Serve on toasted sesame rolls.

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Three Bean Chili
Suzanne Ehrlich

Ingredients:

1 clove of minced garlic
1 medium onion, diced
1/2 bell pepper diced
12 to 28 oz canned beef or pork shredded
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon New Mexico ground chili
1 15oz can Ranch brand pinto beans
1 15oz can Ranch brand black beans
1 15oz can Northern white beans, drained
1 6oz can tomato paste
1 16oz can chopped tomato
1 lemon, juiced
salt & pepper to taste


Saute vegetables, add the spices and meat. Heat for 15 minutes. Add remainder of ingredients and simmer together for 10 minutes. Good with Jiffy corn bread muffins.

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Chicken Green Casserole
Suzanne Ehrlich

Ingredients:
2 12oz cans chicken
1 4oz can diced green chili
1 10oz can cream of mushroom soup
1/2 cup shredded jack or cheddar cheese
1 clove minced garlic
1 medium onion, diced
salt & pepper to taste
1 dozen corn tortillas torn into half-dollar size pieces

 

Saute the vegetables. In bowl combine vegetables and all ingredients except tortillas. In a 10 inch pie plate or 9 x 11 casserole dish layer the mixture and the tortillas, starting with the mixture. Top with a little more cheese. Bake at 350 degrees for 30 to 45 minutes or until hot throughout.

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Dill Dip
Cathy Fitzgerald

Ingredients:

1 cup sour cream
1 cup mayonnaise
3 tablespoons parsley (dried)
3 tablespoons onion flakes
3 teaspoons Lawry's seasoned salt
3 teaspoons dried dill weed

Mix together. Good on baked potato or fresh vegetables.

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Cheese Balls
Jay Thompson

Great for cocktail hour on board.

Ingredients:

1 8oz. package cream cheese
2 small jars "Old English Cheese"
1 medium wedge blue cheese
1/8 teaspoon onion power
1/8 teaspoon garlic power
1 teaspoon Worchestershire sauce

Cream all together and form 1 large or 2 small balls. Roll in 1 cup fine chopped nuts. Refrigerate.

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Shrimp Ajo
Adeline Sanderson

Ingredients:

1 lb. raw, deveined and shelled shrimp
1 egg
2 tablespoons milk
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic power (or to taste)

Beat egg and milk together. Mix flour, salt and garlic power. Dip shrimp in egg mixture. Fry in about 1/4" oil. Do not have the oil too hot. When shrimp are golden brown, turn and cook other side to same color. DO NOT OVERCOOK as shrimp will become tough.

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Sloop Stew
Frank Fitzgerald

Ingredients:

1 1/2 lbs. ground beef
2 large onions, diced
1 package macaroni and cheese
1 16 oz. can tomatoes
1 16 oz. can corn (packed in water) drained
1 can green beans (packed in water) drained
1 15 oz. can tomato sauce
1 tablespoon each oregano, basil, salt and pepper

Fry beef. Fry onions until clear. Cook macaroni and cheese according to directions. Add all ingredients, stir and serve.

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Slow Boat Clam Chowder
Dale Payne

Ingredients:

1 large diced onion
1 large diced potato
1 thick bacon slice - diced

Cover in water, boil until done.

Make a White Sauce with:

4 tablespoons margarine
4 tablespoons flour
1 1/2 cup milk
season to taste

Heat and stir to boiling, sauce will be thick. Add 1 cup chopped fresh clams, potato-onion mix, and clam juice to white sauce. Serve Hot.


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Onion Butter Biscuits
Grace Schoonover

Ingredients: (makes about 20 biscuits)

1/3 cup margarine
1/4 cup dry onion soup mix
2/3 cup milk
2 cups Bisquick

Melt margarine. Add 1/2 of onion soup mix. Spoon 1/2 of this mixture into baking pan.

In a bowl, mix the remaining ingredients. Beat vigorously until stiff and sticky. Drop dough by spoonfuls into cooking utensil. This can be any standard baking dish if you have an oven. A dutch oven can be used over a camp fire. If you are cooking on a boat with only a burner us two aluminum pie tins held together with clothpins (This pan must be turned after 8 or 10 minutes).

When biscuits are in pan, drizzle remaining margarine mixture over them. Bake about 20 minutes.

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Blueberry Muffins
Barbara Lusson

Combine:
1/2 cup rolled oats
1/2 cup orange juice
Stir well

Add:
1 1/2 cup flour (lightly spooned into cup)
1/2 cup sugar
1 1/4 teaspoon baking power
1/4 teaspoon salt
1/2 cup salad oil
1 egg, slightly beaten
Mix well.

Rinse and drain 1 cup fresh or frozen blueberries. Stir into mixture. Spoon into 12 muffin cups 2/3 full. Blend 2 tablespoons sugar with 1/4 teaspoon cinnamon and sprinkle over batter. Bake 400 degrees for 18-22 minutes. Serve warm.

Note: To do these in a camper I put all the dry ingredients into a large baggie, the oats into a sandwich baggie inside one with a note listing the rest of the ingredients that need adding. Makes a mix.

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Banana Oatmeal Muffins
Lorraine Peoples

Ingredients:

1/2 cup sugar
1/2 cup butter or margarine
2 eggs
1 cup mashed bananas (3 medium)
3/4 cup honey
1 1/2 cup flour
1 teaspoon baking power
1 teaspoon baking soda
3/4 teaspoon salt
1 cup quick rolled oats

Cream sugar and butter. Beat in eggs, bananas and honey. Stir together flour, baking powder, soda, and salt. Add to creamed mixture, beating just until blended. Stir in oats. Fill 24 greased muffin cups 2/3 full. Bake at 375 degrees for 18-20 minutes. Cool on rack.

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Noodle Casserole with Scallions
Jo Drawert

Ingredients for 4 servings:

1/2 lb. noodles
4 tablespoons butter
2 tablespoons olive oil
8 scallions
1 tablespoon tarragon
salt and pepper
grated Parmesan cheese


Place noodles in a quantity of rapidly boiling salted water and cook just until tender -- 10-20 minutes. Drain, rinse with cold water and drain again. Place in a well-greased casserole and set aside.

Melt butter in a skillet with olive oil. Add scallions which have been chopped with about an inch of their green tops, and tarragon. Then saute for 3 minutes.

Pour the melted butter and seasonings over the noodles. Toss all together until well mixed and season with salt and pepper. Top with grated cheese and brown in a hot oven before serving.

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Chinese Chicken Casserole
Marjorie Young

Ingredients for 6 servings:

3 cups cubed cooked chicken
2 teaspoons lemon juice
1 tablespoon soy sauce

Mix the above ingredients and chill 2 hours or longer. Add the following:

1 cup chopped celery
1/4 cup chopped green onions
1 5 oz. can water chestnuts, drained and sliced
1 lb. can bean sprouts, drained
1 cup mayonnaise
1/2 teaspoon salt
Pepper

Mix lightly. Turn into 1 1/2 quart casserole and sprinkle with 1/2 cup chow mein noodles. Bake at 350 degrees for 25 minutes.

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Beef Stew
Kathy Anderson

Ingredients: Serves 4.

2 lbs. Stewing Beef
1 medium Onion, coarsely chopped
1/4 cup Celery, coarsely chopped
4 small Carrots, coarsely chopped
1 lb. can stewed Tomatoes
1 slice White Bread, crumbled
2 Tbs. Tapioca
1/2 Green Pepper (optional)
1/2 cup Dry Red Wine
1 Bay Leaf
Salt and Pepper, to taste

Directions:

Place all ingredients in Dutch over or other heavy baking dish with close fitting cover. Bake covered for 5 hours at 250 degrees. (If a better cut of meat is used, you can bake it for 1 1/2 hours in a 350 degree oven.)

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Glorified Baked Beans
Helen Drew (Canada)

Ingredients: (serves approximately 25 people)

1/2 gallon (Imperial) Libby's beans (5 cans)
12 oz. Heinz catsup
1/2 pint French's mustard
1 lb. brown sugar
1/2 oz. chili power
2 lbs. onions (chopped)
3/4 lb. salt pork or bacon ends
1 can pineapple tidbits and juice (medium size can)

These beans are fairly hot and you can reduce chili and mustard if milder beans are required. Place in a beans pot and cook slowly until blended well.

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Quick Pork Chops
Kathy Anderson

Ingredients:

4 Pork Loin chops, boneless
Flour
Salt and Pepper
Garlic Salt
Onion Salt
Seasoned Salt
2 Tbs. Butter or margarine
1 cup Beef Broth

Directions:

Mix flour and seasonings. Coat Pork chops and brown in butter in skillet turning midway. Add beef broth and simmer 30 minutes.

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Talarini
Norene Schloeman

Ingredients:

1 lb Hamburger
1 Onion, chopped
1 No 2 1/2 can Tomatoes, chopped
2 cups uncooked Noodles
1 can Cream Corn
1 small can Chopped Ripe Olives
Some Grated Cheese
Salt, Oregano, Garlic (minced fresh or Garlic powder)

Directions:

Fry the hamburger and onion. Add tomatoes. Bring to a simmer. Add uncooked noodles. Cover and cook until the noodles are tender. Add some water if necessary, but not too much. Add cream corn, seasonings and olives, stir in the cheese and put in baking dish. Bake for 35 to 45 minutes in a 350 degree oven.

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Chicken Tetrazzini
Kathy Anderson

Ingredients:

6 oz. Macaroni, cooked and drained
1 can Cream of Chicken Soup
4 oz. Milk
3 dabs of Butter
1/2 Tbs. Sherry
2 cups Chicken or Turkey (I sometimes substitute a 10 oz. can of Chicken)
6 oz. sliced Mushrooms
1 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Nutmeg
1/4 cup (or more) grated Parmesan Cheese

Directions:

Place macaroni in 1 1/2 quart baking dish. Mix chicken, mushrooms and butter, soup, sherry, salt and pepper, and nutmeg. Mix into macaroni. Mix in some of the cheese, and then sprinkle the top with the remainder. Bake at 375 degrees for 20 to 25 minutes.

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Meal in a Bundle
Jo Drawert

Ingredients:

2 lbs. lean chuck cut into 1" cubes
6 medium potatoes, peeled and diced
6 Tbs. chopped onions
6 carrots cut into 1/4" slices
1/2 cup chopped parsley
2 10 1/2 oz cans condensed golden mushroom soup
salt and pepper
Tabasco brand pepper sauce
HEAVY DUTY foil

Directions:

Divide ingredients into 6 portions. Place on 18" square foil. Add a couple dashes of Tabasco and a tablespoon of water to each portion. Season with salt and pepper. Bring up corners of foil and twist at top to close bundles.

Grill 2" above hot grey coals. Grill one hour. Serve in foil.

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Company Casserole
Marjorie Young

Ingredients:

4 oz macaroni (cooked and drained)
1/2 pint sour cream
1 can Campbells Cream of Mushroom soup
1 can tuna (canned it water), drained and flaked
1 1/2 tablespoon pimento (optional)
1 small onion, chopped
1 tablespoon prepared mustard

Directions:

Blend all ingredients and bake at 350 degrees for 25-30 minutes. Top with croutons.

Croutons: Cube 3 or 4 slices of bread. Melt butter or margarine in a pan. Put in the bread cubes and mix lightly until butter is absorbed. Croutons brown as they bake.

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Broiled Shark Fillets
Mickey Jones

Bait hook with live bait and drop in water, get very strong tug on line and husband yells at you to reel in. Struggle for a bit, get bruised stomach from pole and finally get shark about 3 feet from gunwale. Have husband hit him on the head with solid object to make sure he is very dead before bringing him aboard. Shark must be cleaned immediately upon catching or the meat will have an "AMMONIA" taste. After shark is filleted, find a lovely sandy beach, built a charcoal fire, sit down and relax until it is ready. Salt and pepper fillets and place on grill over fire. Dot with butter. Broil five minutes and turn. Dot with butter again and broil another five minutes. Test with fork and if fish flakes it is done. If not, give it a few more minutes on each side.

Shark is a beautiful, solid white meat. Delicious !!!

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Salmon Ball
Adeline Sanderson and Shirley Smith

Ingredients:

1 lb can Salmon (2 cups)
8 oz package cream cheese
1 tablespoon lemon juice
2 teaspoon minced onion
1/4 teaspoon salt
1/4 teaspoon liquid smoke (omit if smoked salmon is used)
3 tablespoon parsley flakes
1/2 cup chopped pecans

Mix the first six (6) ingredients togeather and roll in the parsley flakes mixed with pecans.

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Mexican Salad Bowl
Cal Taylor

Ingredients:

1/2 cup mayonnaise
1/4 cup minced green onions
2 tablespoons chili sauce
2 teaspoons cider vinegar
1 teaspoon salt
1/2 teaspoon chili power
4 drops hot pepper sauce
1 can (12 oz.) whole kernel corn
1 can (8 oz.) red kidney beans
1 can (7 oz.) pitted ripe olives
2 cups shredded lettuce

Mix first seven ingredients. Cover. Chill. Drain and combine corn, beans, and olives. Add dressing. Serve in lettuce lined bowl.

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Mermaid Punch
(On land it is called "Hop, Skip and Go Naked" Punch)
Barbara Lusson


In a large punch bowl (or in a large bail bucket) mix:

a fifth of Vodka
a six-pack of beer
one or two 12 oz. cans of frozen lemonade, undiluted (regular or pink)

Stir, add ice and serve

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Russian Tea
Marjorie Young

Mix:

2 cups Tang
1 1/2 cups sugar
1/2 cup instant tea
1 teaspoon lemon Kool-Aid
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Few dashes of nutmeg

Add:

2 teaspoons of mixture to a cup of boiling water (more or less to taste).
 
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Seafood Surprise Soup
Mickey Jones

When out to sea any marine life you can catch or find can be used in this dish (that's the surprise): clams, shrimp, rock oysters, lobster, any kind of fish, the more variety the better.

Chop 1/2 lb. of bacon into small pieces and fry until crisp. Pour bacon and bacon grease into large pot or dutch oven and fill 3/4 full with water, bring to a boil then add 1 can chopped green chilies, 1 can tomatoes and juice (cut into small pieces), 3 or 4 carrots chopped, several stalks of celery if you have it, 2 or 3 potatoes chopped and 1 onion or 1 tablespoon dehydrated onion. You can even vary the vegetables to whatever you happen to have except the green chilies and tomatoes. They are necessary. Cook until vegetables are tender, then add your seafood. Cook for just a few minutes longer or until the seafood is just done as it makes it tough to overcook.

This makes a fantastic meal when you are tired and hungry from a long day of successful fishing.

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Barbeque Sauce
Zelda Hittel

Ingredients:

1 onion
2 teaspoons salad oil
1/4 cup lemon juice
2 tablespoons vinegar
1 teaspoon Worchestershire sauce
2 teaspoons brown sugar
1/2 cup water
1 cup chili sauce

Brown chopped onion in salad oil. Add remaining ingredients and simmer 10 minutes. Use for basting chicken , ribs, etc.

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Pickled Pink Eggs and Beets
Geri Huff

Ingredients: Serves 6-8

1 dozen hard cooked eggs
1 can (1 lb) sliced pickled beets
1 small red onion
cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 bay leaf

Shell and combine in wide mouth 2-quart jar or deep bowl with sliced pickled beets and their liquid. Add onion (very thinly sliced), sugar, salt, and bay leaf. Add enough cider vinegar (about 2 1/2 cups) just to cover the eggs. Cover tightly and refrigerate at least 24 hours before serving or as long as 4 weeks. To serve, lift out eggs, beets and onions onto a dish, moisten with some of the vinegar mixture.

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Fried Johnny Cakes
Carol Jennings

Ingredients: Makes 24

2 cups all-purpose flour
1 teaspoon sugar
3/4 teaspoon baking power
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 tablespoon butter or margarine
3/4 cup milk
oil

Mix flour, sugar, baking power, salt and pepper in a medium bowl. Cut in butter until mixture resembles course crumbs. Stir in milk. Don't over mix. Divide dough into 24 pieces. Pat out each piece into a flat cake about one-half inch thick. Heat about one-quarter inch oil in a large skillet or saucepan. Fry cakes (as many as you can get into the pan) until golden, turning once. This takes three to four minutes. Drain on paper towels. Serve warm with butter and honey. If you have any left over, just split them, butter and pan toast for breakfast.

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Throw it together Chicken and Rice
Rochelle Taylor and Noreen Smith

Ingredients:

1 can cream of celery soup
1 can cream of mushroom soup
1 cup milk
1 package onion soup
1 1/3 cups uncooked rice
1 whole cut up chicken

Mix soups, milk and rice, place in a roasting pan. Place chicken pieces on top of the rice. Sprinkle onion soup on top. Bake 325 degrees for 2 1/2 hours covered.

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Corn Casserole
Lorraine Peoples

 Saute: 1/2 green pepper 
   1/2 large onion (chopped)
   3 tablespoons butter

 Combine: 2 tablespoons flour 
   1 teaspoon salt
   1/4 teaspoon paprika
   1/4 teaspoon dry mustard


Add 1 cup milk slowly. Cook until thick, stirring constantly.

 Add: 1 cup seasoned dry stuffing mix
   3 cups whole kernel corn (drained)
   1 beaten egg
   1 small jar pimento

Spoon into 1 1/2 quart casserole. Top with 1/2 cup Parmesan cheese and 1/2 cup seasoned stuffing mix. Bake at 400 degrees for 20 minutes.

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Graham Bars
Lorraine Peoples

Ingredients:

25 graham cracker squares
1 cup butter
1 cup brown sugar
1 cup nuts, chopped fine

Arrange cracker squares in cookie sheet.

In a saucepan, combine butter and sugar. Cook until spongy (can be done in a microwave). Add nuts. Pour over crackers.

Bake at 350 degrees for 12 minutes. Cut in half after cooled.

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Chili Mac
Geri Huff

Ingredients:

1 lb. ground round
2 cups macaroni
1 large can tomatoes
1 medium onion
1 teaspoon salt
cheese
pepper to taste

Brown onion and meat in cooking oil. Cook macaroni in boiling salted water for 10 minutes. Add tomatoes to meat, then add macaroni. Cut cheese in small pieces and add to mixture. This can also be poured into a baking dish and finish in the oven.

You can substitute a small can of tomatoes and a can of tomato sauce for the large can of tomatoes.

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Meal in a Bundle
Jo Drawert

Ingredients:

2 lbs. lean chuck - cut into 1 inch cubes
6 medium potatoes - peeled and diced
6 tablespoons chopped onions
6 carrots - cut into 1/4 inch slices
1/2 cup chopped parsley
2 10 1/2 oz. cans condensed golden mushroom soup
salt and pepper
Tobasco brand pepper sauce
HEAVY DUTY foil

Divide ingredients into 6 portions. Place on a 18 inch square foil. Add a couple dashes of Tobasco and a table spoon of water to each portion. Season with salt and pepper. Bring the corners of foil and twist at top to close bundles.

Grill 2 inches above hot gray coals. Grill one hour. Serve in foil.

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Sauerkraut Salad
Barbara Lusson


Ingredients:

1 cup sugar
1/3 cup vinegar
32 ounce jar sauerkraut
1-1/4 cup chopped celery
1-1/4 cup chopped green pepper
1 cup chopped green onion

Directions:

Combine the sugar and vinegar. Boil until texture of a syrup (yes it smells up the kitchen for a time).
Cool. Then drain and rinse the sauerkraut. Drain it again. Combine with the celery, pepper and onion and mix into the cooled syrup. Refrigerate at least one hour.

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Fisherman's Beer Batter
Jo Drawert

Ingredients: (Serves 3-4)

1 lb. fish fillets
3 to 4 tablespoons Bisquick baking mix|
1 cup Bisquick baking mix
1 egg
1/2 cup beer
1/2 teaspoon salt

Lightly coat fish with 3-4 tablespoons of baking mix; set aside.

Mix 1 cup baking mix, the salt, egg and beer until smooth. Dip fish into batter, letting excess batter drip into a bowl.

Fry fish about 2 minutes on each side or until golden brown. Drain. Serve hot with soy sauce.

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Cal's Shrimp Salad
Cal Taylor

Ingredients:

1 1/2 cup shrimp (cut up or whole depending on size of shrimp)
1 1/2 cup diced pineapple
1 1/2 cup shredded cabbage
1/2 teaspoon salt
1/8 teaspoon paprika

Combine the shrimp, pineapple and cabbage. Add salt and paprika.

Serve with a tart French dressing on a lettuce leaf.

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French Breakfast Puffs
Norene Schloeman

Ingredients: (makes 12)

1/3 cup Shortening
1/2 cup Sugar
1 Egg
1 1/2 cup sifted All Purpose Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/2 cup Milk
6 Tbsp. Butter or margarine, melted
Mixture of 1/2 cup Sugar and 1 tsp. Cinnamon

Cream shortening and sugar. Add egg.
Sift together the dry ingredients. Stir dry ingredients into above mixture alternately with milk.
Do not over mix.
Fill greased muffin cups 2/3 full.
Bake 20 to 25 minutes at 350 until golden brown .
Immediately roll in the melted butter and then in the sugar, cinnamon mixture.

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Dump and Bake Cake
Ruthie Brooks

Sift togeather:
1 1/4 cup sifted flour
1 cup sugar
1/4 cup cocoa
1 teaspoon soda

Add:
1 teaspoon vanilla
1 egg
1/2 cup each melted butter, sour milk or buttermilk and hot water.

Dump all together and beat. Bake at 350 degrees 25 to 30 minutes. Leave in pan. Travels well.

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Chili Spaghetti
Rose Werner

Ingredients: (Yield 6 servings)

1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
3 cups tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
6 ounces spaghetti, broken and into 3-inch pieces
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. Cover and bake at 350 degrees for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.
 
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Texas Sheet Cake
Barbara Lusson

Mix:

2 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon cinnamon (optional)

Melt together:

2 cubes margarine
4 tablespoons cocoa
1 cup water

Bring to a boil. Pour over the flour mixture and add:

1/3 cup buttermilk
2 eggs
1 teaspoon vanilla

Pour into greased 12 x 18 jelly roll pan. Bake at 400 degrees for 10-12 minutes.

FROSTING

Bring to a boil:

1 cube margarine
4 tablespoons cocoa
5 tablespoons buttermilk

Add:

1 lb. powered sugar (sifted)
1/2 cup walnuts (or pecans)
1 teaspoon vanilla

Mix and spread over warm cake.

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Raw Apple Cake
Jo Drawert

1 cup sugar
1/2 stick margarine
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup nuts
1 cup flour
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups chopped apples

Mix together in order of ingredients. Bake in 375° oven for 45 minutes in a 8" square pan.

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Ham Noodle Bake
Jo Drawert

Ingredients: (serves 6)

8 oz. medium noodles
1 small onion, chopped
1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
3 cups milk
3 cups diced cooked ham
1/2 cup chopped green pepper

Cook noodles and drain. In a saucepan, saute the onion in margarine until tender. Stir in flour, salt and seasonings. Gradually add 2 cups of the milk, cook, stirring constantly until the sauce boils 1 minute. Add reaming milk, ham, and green pepper.

Combine all ingredients in 2 quart casserole. If desired, top with paprika or bread crumbs. Bake 20 minutes at 375 degrees.

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Egg Fondue
Betty Friedhoff

Ingredients: (serves 6)

4 slices white bread, buttered and cut in 1 inch squares
2 cups grated cheddar cheese
4 eggs, beaten
salt and pepper
2 cups milk
bacon for garnish
4 oz. can green whole chilies (optional)

Place bread in bottom of 9x9 or 9x13 pan. Mix eggs and milk. Pour over bread. Add chilies (cut into 4 long strips) if desired. Add cheese on top then crisp bacon (crumbled). SET OVERNIGHT.

Bake approximately 30 minutes until firm at 350 degrees.

Leftovers are excellent. Heat in an iron skillet with a lid over very low heat. No water or grease added.

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Cabbage Slaw
Mary Bell

Ingredients:

1 box lime Jello
1 cup boiling water
3/4 teaspoon salt
2 tablespoons vinegar
3/4 cup cold water
4 teaspoons chopped onions
2 cups chopped cabbage
2/3 cup mayonnaise
3/4 teaspoon celery seeds
1/2 teaspoon lemon juice

Dissolve Jello in hot water; add salt, vinegar, and the cold water. Chill until slightly thickened. Add remaining ingredients. Spoon 1/2 teaspoon lemon juice over slaw, and chill in refrigerator until set.

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Baked Chili Rellenos
Adeline Sanderson

Ingredients:

8 to 10 long green chilies (or whole can)
10 oz Jack Cheese, grated
5 eggs, well beaten
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin power

If fresh chilies are used, roast and peel. Layer them alternately in a deep buttered 1 1/2 quart casserole.

Mix beaten eggs, butter, salt, pepper, and cumin power. Pour over chilies and cheese.

Bake 35 to 40 minutes at 350 degrees.

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Southern Spiced Pecans
Connie Johnson


Ingredients:

1/4 cup Butter or Margarine
1-1/2 teaspoon ground Cumin
1/4 teaspoon Cayenne pepper
3 cups pecan halves
2 tablespoons sugar
1 teaspoon salt

Melt butter in large skillet. Add cumin and cayenne, cook and stir for 1 minute. Remove from heat. Stir in pecans, sugar and salt until well coated. Spread in single layer in greased 15x10x1 pan. Bake 300 degrees for 25-30 minutes or until lightly browned, stirring occasionally. Cool and store in airtight container.

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Cauliflower-Ham Bake
Jo Drawert


Ingredients: (Serves 6)

1 large head cauliflower
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded sharp American cheese (6 oz)
2 cups cubed fully cooked ham
1 4oz. can mushroom stems and pieces, drained
1/4 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted

Break cauliflower into flowerets, cook in boiling salted water till tender, about 10 minutes. Drain thoroughly; set aside.

In saucepan melt the 2 tablespoons butter or margarine. Stir in flour; add milk all at once. Cook and stir till thickened and bubbly. Add cheese and stir till melted. Stir in cooked cauliflower, ham, and mushrooms. Turn into a 2 quart casserole. Combine crumbs and melted butter; sprinkle over top. Bake, uncovered, at 350 degrees until heated through. 30-35 minutes.

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Pizza Fish
Betty Friedhoff

Fish fillets poached in tomato sauce and topped with diced black olives. Tomato sauce can be anything from canned tomato sauce with bits of tomato to packages of tomato bouillon diluted with water, but it must be flavored with crushed oregano -- or maybe basil with just a tad of fennel. Cheese can be anything you have on your boat. A very flexible recipe.

Ingredients:

Fish fillets
Tomato sauce (can)
Oregano leaves (crushed)
Mozzarella cheese
Diced black olives (can)

Heat tomato sauce in skillet with oregano. Add fish fillets (large mouth bass or catch of the day). Cover with lid or aluminum foil if you don't pack lids. Poach for 10 minutes for inch of thickness. If the fillets are thick you want to turn them -- carefully -- if not baste them with the tomato sauce, lay Mozzarella cheese slices on top and sprinkle with black diced olives. Heat jut until cheese begins to melt. Serve.

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FROG EYE SALAD
Bev Wojcik

1 Pkg. (16oz) Acini-De-Pepe * (a pasta product)
1 Cup Sugar
2 TBSP Flour
2 Tsp Salt
1 ¾ Cups Pineapple Juice
2 Eggs, Beaten
1 TBSP Lemon Juice
3 Quarts Water
3 Cans (11oz) Mandarin Oranges, Drained
2 Cans (20 oz) Pinneapple Chunks, Drained
1 Can (20 oz) Crushed Pineapple, Drained
Use above drained juice for the 1 ¾ Cups of juice listed
1 Carton (9 oz) Non-Dairy Whipped Topping
1 Cup Miniature Marshmallows
1 Cup of Coconut

FIRST DAY
Combine sugar, flour and ½ t. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add Lemon juice. Cool mixture to room temperature. Bring water, remaining salt (11/2 t) and oil to boil. Add Acini-De-Pepe. Cook at rolling boil until pasta is done. Drain, rinse, drain again and cool to room temperature. Combine egg mixture with pasta. Mix lightly, but thoroughly. Refrigerate overnight in airtight container.

SECOND DAY
Add remaining ingredients. Mix lightly, but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container.

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Pumpkin Dip
Diane Ashton

Ingredients:

1 - can (14 or 15 oz) pumpkin
1 - 8 oz cream cheese
1 tsp. pumpkin pie spice
1 cup powered sugar

Mix and whip until smooth and creamy. Serve with cinnamon graham cracker sticks or ginger snaps

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This page last updated January 9, 2007