Chesapeake Sailing Club
Your favorite cruising or land based foods. Happy hour, Drinks, Salads, Desserts ... you get the idea.
Ham Rolls - Liz Cingel
Clean and remove green part of onions. Spread cream cheese on ham. Place onion on short end of ham and roll up. Refrigerate over night. Slice when ready to serve. Makes approximately 70 pieces.
Chip Beef Log - Liz Cingel
Mix all ingredients except chip beef. Refrigerate in bowl until chilled, roll into log and roll in finely chopped chip beef. Refrigerate and serve with crackers.
Mushrooms Lorenzo - Carolyn Smith
In large skillet sauté mushrooms in some of the olive oil until golden brown. Transfer mushrooms to a large bowl and toss with lemon juice. In same skillet sauté onion and garlic in some of the oil until soft. Add spices and sauté one minute. Stir in tomatoes, reserved juice, vinegar, sugar, and Tabasco. Bring to a boil and simmer for 20 minutes. Add tomato mixture to mushrooms and salt to taste. Make at least 2 days ahead of serving. Serve at room temperature with rye or pumpernickel bread.
Balsamic Marinated Olives - Carolyn Smith
Combine. Chill at least 8 hours.
Lemon-Garlic Marinated Shrimp - Bill Stine
Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Refrigerate and chill for up to 2 hours before serving.
Shrimp Spread - Carolyn Smith
Combine and serve with crackers.
Artichoke Dip - Susan Whaley
Bacon Wrapped Chicken - Liz Cingel
Cut chicken breasts into 1 inch pieces. Wrap chicken with 1/2 slice of bacon and secure with a toothpick. Mix chili powder and brown sugar. When ready to cook roll bacon wrapped chicken in chili powder/brown sugar mixture. Cook 350° for about 20/25 minutes. I used 4 large chicken breasts and made 54 pieces. I suggest you mix the chili powder/brown sugar mixture to your taste. I used more chili powder as I wanted it spicy
Shrimp with Wasabi Appetizers - Eve-Marie Lacroix
Puree cream cheese with wasabi to taste in a food processor until smooth. (Do this at home!) Mound 1 tsp cream cheese mixture on each cracker and top with 2 shrimp halves. Sprinkle with scallion. Serve immediately to hungry sailors.
TexMex Guacamole - Lois Nance
Plan on 1 avocado per 2 people.
Combine all but salsa in bowl. Cut thru avocado and seasonings with 2 knives as you would for pie crust. If too chunky, mix with a fork. Add salsa and mix gently. Taste for seasoning. Serve with tortilla chips.
Caribbean Cashews - Harriet Hardy
Preheat oven to 350°. Heat butter in an 8-inch cake pan in oven for 2-3 minutes or until melted; stir in nuts and remaining ingredients, tossing to coat. Bake at 350° for 20 minutes, stirring occasionally. Arrange cashews in a single layer on wax paper and let cool. Store in an airtight container.
Pork Tenderloin with Rosemary-Orange Glaze - Liz Cingel
Mix orange juice, sugar, and rosemary and heat. Reduce to 2 tbsp. and let cool. Coat 2 tenderloins with glaze and pepper and grill.
Pork Tenderloin - Liz Cingel
Dust inside of oven bag with flour. Place pork in bag, add dried fruit. Sprinkle pork with brown sugar and either white or red wine. Seal bag and poke bag with a few holes. Roast 325° til done.
Shrimp and Scallops with Asian Eggplant - Mary Jo Harris
Cut scallions into 1-inch lengths, reserving white parts for another use. Pat shellfish dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 1 1/2 tablespoons more oil if eggplant is sticking to skillet). Transfer eggplant to a plate and keep warm, covered. Add 2 tablespoons oil to skillet and sear shrimp and scallops in batches without crowding until just cooked through about 4 minutes. Transfer to plate and keep warm covered. Add water, soy sauce, sugar, and chile paste to skillet and simmer stirring until reduced by half. Stir in lime juice. Serve shellfish and eggplant with sauce, scallion greens, cilantro, and basil.
London Broil Marinade - Liz Cingel
Mix all and marinade meat for several hours. Boil marinade and serve with meat.
Pipiranna (Spanish Chopped Salad with Tomato, Cucumber, Tuna, and Egg) - Lois Nance
1. To make dressing: In a bowl, combine the vinegar, garlic, and anchovy. Whisk in the oil. Season with salt and pepper.
2. In a large bowl, combine the tomatoes, bell pepper, cucumber, olives, scallions, parsley, and cumin and toss gently. Flake the tuna into the bowl. Flake the tuna into the bowl. Add the dressing and toss again gently. Taste and adjust seasonings. Transfer to a serving platter and surround with the egg wedges.
Teriyaki Marinade - Bill Stine
I never measure. Usually use more ginger and garlic. Mix ingredients. Refrigerate.
This marinade can be used on any meat prior to grilling. It was given to me for use on London Broil. For that purpose, marinade the meat for at least four hours prior to grilling. Sandy and I prefer it on chicken (marinate for 1 - 3 hours) or peeled shrimp (marinate for 1/2 - 2 hours) before grilling.
East Indian Curried Pasta Salad - Eve-Marie Lacroix
Cook pasta; rinse with cold water and drain. Mix pasta, chicken peas, tomato, and raisins. Mix together mayonnaise, yogurt, curry powder, allspice, cumin, ginger and salt. Stir into the pasta mixture. Cover and refrigerate for 1-2 hours to blend flavors. Sprinkle with almonds and coconut just before serving.
Salmon Loaf or Patties - Liz Cingel
Drain salmon, reserve 2 tablespoons liquid to add to the salmon mixture, flake. Combine all ingredients except extra bread crumbs. Place in well-greased loaf pan or make into patties. Refrigerate for 1 hour. Bake loaf 350° for 45 minutes. Loaf will serve 4-6 people. Roll patties in extra bread crumbs and brown in Canola oil in fry pan. Makes 6 or 7 patties.
Tuna Casserole - Lois Nance
Saute onion and garlic in butter until limp. Stir in soup, mustard seasoning, and 3/4 cup cheese. Mix in casserole with noodles or spaghetti. Add peas, etc. Top with rest of cheese. Sprinkle on a few bread crumbs. Bake at 350° for 30 minutes.
Coconut Curry Shrimp Soup - Mary Jo Harris
Combine first 8 ingredients in a large sauce pan. Bring to a boil, reduce heat and cover. Simmer for 10 minutes to ensure flavors blend. Add shrimp and cook an additional 3-5 minutes. Ladle into bowls, garnish with green onions, basil, and a squeeze of fresh lime.
Champagne Vinegar Dressing - Liz Cingel
Mix mustard, vinegar, and syrup together then add oil.
Raspberry Vinaigrette - Liz Cingel
Combine all ingredients in a jar, cover tightly and shake well to mix. Cover and chill.
Beer Bread - Liz Cingel
Mix together and put in a 9" x 5" loaf pan. Bake 350° - 45 minutes.
Oatmeal - Leslie Payne
Stir, refrigerate overnight. Stir and serve. We like to top it off with fresh fruit as well.
Okra and Tomatoes Creole - Lois Nance
Sauté okra and onion in olive oil for 10 minutes or until slightly brown. Stir often. Add tomatoes and seasonings. Cover and simmer for 10 minutes. Serve hot or cold. If serving cold, add a squirt of lemon juice and a little olive oil before serving.
Roasted Vegetables - Bill Stine
Sandy and I love all kinds of cooked vegetables. But how to prepare them at anchor on a hot summer evening?
Answer: Roast them on our little propane grill.
Secret to Roasting: A disposable aluminum pan.
Put bite-sized veggie chunks into a plastic bag.
Put the uncovered pan over a low flame on a covered gas grill. Peek in to turn and test for doneness every five minutes or so. Remove when veggies are done to your liking and enjoy.
Roasted vegetables get a flavor boost when caramelization occurs during the roasting process. Caramelization happens best if the vegetables remain "dry" during the roasting process. Secrets to keeping the process "dry" include:
Not overfilling the aluminum pan with vegetables.
"Dry" vegetables include carrots, broccoli and cauliflower. Wet ones include mushrooms or zucchini with seeds. Peppers and onions fall in between. Hints:
You can use some "wet" vegetables but not too many.
Experiment and enjoy!
Winter Fruit Salad with Lemon Poppy Seed Dressing - Margie Powers
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
Process until well blended. With machine still running, add oil in a slow steady stream until mixture is thick and smooth.
Add poppy seeds and process just a few seconds more to mix. In a large serving bowl combine the romaine lettuce, shredded swiss cheeze, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
Chinese Cabbage Salad - Liz Cingel
In a preheated 200° oven toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Creamy Red Potato Salad - JoAnn Palmer
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. Add other ingredients. Mix, and chill.
Corn Casserole - Carolyn Smith
Mix together the first 6 ingredients. Add Jiffy mix.
Pour into a 3 quart lightly greased casserole dish. Bake at 350° for 45-50 minutes.
Broccoli with Stuffing - Liz Cingel
Cook broccoli according to package directions, drain. Arrange in a
lightly greased 11 x 7" baking dish. Sprinkle with cheese.
Combine eggs and next 3 ingredients, spread over cheese. Combine
stuffing mix with butter, sprinkle over casserole.
Bake at 350° for 30 minutes or until thoroughly heated.
Virginia Salad - Cathy Gaddy
Pour mixture over first ingredients. Cover and refrigerate overnight (24hrs is better).
Pea Salad - Carolyn Smith
Combine all of the above.
Combine and stir until sugar is dissolved. Pour over vegetables.
Refrigerate for at least 24 hours.
Scotch Shortbread Cookies - Liz Cingel
Preheat oven 300°. In a large bowl cream butter with electric mixer. Beat in sugar and add flour and mix. Form dough into ball. Roll out into rectangle about 1/4 inch thick. Cut into 3/4 inch wide strips about 3 inches long. Place on ungreased baking sheet and bake 25 minutes. Cookies should not be brown on top. Remove to rack or wax paper. Sprinkle with granulated sugar while still warm.
Butterscotch Brownies - Liz Cingel
Preheat oven 350°. Spray 9" x 13" baking pan with cooking spray. In saucepan melt butter, remove from heat and stir in brown sugar, then add eggs and vanilla and stir until smooth. Stir in dry ingredients until blended. Spread in baking pan and bake 20 minutes. Cool and cut.
Key Lime Pie - Dave Ewing
Beat sugar into cream cheese, then beat key lime into cream cheese. Once all blended, fold in Cool Whip.
Pour into Graham Cracker pie crust. Refrigerate for several hours before serving.
Pumpkin Chiffon Pie - Essie Herman
In saucepan, combine brown sugar, gelatin, salt, and spices. Combine egg yolks and milk; stir into brown sugar mixture. Cook, stirring constantly, till mixture comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly. (Don't let it get too stiff or it will be hard to fold into egg whites later.) Beat egg whites til soft peaks form; gradually add granulated sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg-white meringue. Turn into cooled baked crumb crust. Chill until firm. Serve with whipped cream.
Chocolate Chip Cookies With Apricots and Walnuts - Eve-Marie Lacroix
Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Cream together the butter and sugar until light and fluffy. Add eggs one at a time, blending each one in well before adding the next. Blend in the vanilla and set aside.
Using a food processor, pulse together the apricots with 1/2 cup flour. Chop them up fine and place them in a large mixing bowl. Mix in the remaining flour, baking powder and salt. Add the wet mix and stir in the walnuts and chocolate chips.
Drop heaping tablespoons full of batter on the prepared baking sheet, leaving room in between to allow for spreading during baking. Bake for 9-12 minutes, rotating the tray half way through baking. Cool on a wire rack.
Apricot-Almond Shortbread Bars - Anne Marie Singerman
Preheat oven to 325°. Butter a 9x9x2 inch baking pan. Line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix apricot preserves and orange liqueur in a small bowl and set aside. With an electric mixer, beat 1 cup of butter and sugar in a large bowl until well blended. Beat in almond extract. Add flour and salt and beat until blended.
Transfer one cup of dough to another small bowl. Crumble almond paste, add to this dough. Mix with fingertips until small clumps form. Mix in 1/4 cup of sliced almonds and set aside for topping. Press remaining dough evenly into bottom of prepared pan. Spread preserve mixture evenly over dough. Using fingertips, coarsely crumble topping over preserves. Sprinkle 1/4 cup of almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown (about 1 hour). Cool completely in pan on rack. Using parchment paper to help, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 pieces. Store in a single layer in an airtight container.
Raspberry Ganache Pie - Judi MacDonald
MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 tbsp. of the jam; mix well.
Prep Time: 15 min
Key Lime Pie, or Casserole Dessert - Gina Muha
Fold the yogurt into the cool whip and then add the jello. Refrigerate over night.