burgee

Chesapeake Sailing Club

Annapolis, Maryland

 
Home
The Club
Newsletter
Cruise Schedule
Best Recipes
Photos
Links and More
 
blue crab

GALLEY GRUB

Your favorite cruising or land based foods. Happy hour, Drinks, Salads, Desserts ... you get the idea.
Note:
To print a recipe, highlight the entire text of the recipe you want to print. Press the right mouse button & select print, or in the "Print Range" section click "Selection" then OK. Select Print, or:
Highlight, then copy and paste into a word processor.

Appetizers

Main Dishes

Side Dishes

Desserts

-----------------------------

Appetizers

top

Artichoke Dip - Susan Whaley

  • 1 can Artichoke hearts - drained and chopped
  • 1/2 c Parmesan cheese I use about 1 cup
  • 1 c mayo (not Salad Dressing)
  • Mexican Mix shredded cheese, 16 oz.
  • 1 can green chillies - chopped

Mix together
Bake at 350° for approx. 30 mins

top

Bacon Wrapped Chicken - Liz Cingel

  • 3 or 4 chicken breasts
  • 1 lb. bacon
  • 2 Tablespoons chili powder
  • 2/3 cup brown sugar

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

top

Shrimp with Wasabi Appetizers - Eve-Marie Lacroix

  • 8 oz cream cheese, softened
  • 3 to 4 tsp wasabi paste (Japanese horseradish paste)
  • 30 thin round rice crackers
  • 30 peeled cooked medium shrimp (about 1 pound) halved lengthwise
  • 1 scallion green, thinly sliced

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.

top

TexMex Guacamole - Lois Nance

Plan on 1 avocado per 2 people.

  • 1 Ripe but not overly soft avocado
  • 1/4 tsp. of salt or to taste
  • 1/4 tsp. of garlic powder or to taste
  • 1/4 tsp. or so of lime juice (reconstituted is fine)
  • 1/4 cup of salsa or more to taste (I use Herdez medium hot salsa. Available at Graul's in Annapolis)

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.

top

Caribbean Cashews - Harriet Hardy

  • 1 1/2 Tsp butter or margarine
  • 2 C lightly salted whole cashews
  • 2 Tsp grated orange rind
  • 2 Tsp Caribbean Jerk Seasoning

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.

Main Dishes

top

East Indian Curried Pasta Salad - Eve-Marie Lacroix

  • 2 cups (dry) rotini
  • 2 cups cooked cubed chicken
  • 1 1/2 cups frozen green peas, thawed
  • 1 large tomato, chopped
  • 1/2 cup raisins
  • 1/2 cup light mayonnaise
  • 1/2 cup plain yogurt
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup shredded coconut, toasted

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. Serves 4-6.

top

Salmon Loaf or Patties - Liz Cingel

  • 1-14.75 oz. canned salmon, drained
  • 2 cups bread crumbs
  • 1/3 cup minced onion
  • 1/4 cup milk (omit if making patties)
  • 2 eggs or 1/2 cup egg substitute
  • 2 Tbsp. minced parsley
  • 1 Tbsp. lemon juice
  • 1/4 tsp. dill weed
  • Salt and pepper to taste
  • Extra bread crumbs

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.

top

Tuna Casserole - Lois Nance

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp butter or margarine
  • dash of dried mustard or 1/2 tsp prepared mustard
  • 1 can cream of mushroom or celery soup
  • 1 can tuna, or more if desired
  • 4 oz. noodles or spaghetti, cooked
  • 1 cup grated cheese
  • salt and pepper
  • bread crumbs
  • 1 small can peas, sliced ripe olives, or mushrooms, optional

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.
Serves 3 or 4.

Side Dishes

top

Winter Fruit Salad with Lemon Poppy Seed Dressing - Margie Powers

  • 1/2 cup white sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seed
  • 1 head romaine lettice, rinsed, dried and torn into bite size
  • 4 ounces shredded swiss cheeze
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 1 apple, peeled, cored and cubed
  • 1 pear, cubed

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. Serves 12.

top

Chinese Cabbage Salad - Liz Cingel

  • 1 - 3 oz. pkg. ramen noodles, crushed
  • 10 oz. cashew pieces
  • 1 - 16 oz. package shredded coleslaw mix
  • 1 bunch green onions, chopped
  • 1/2 cup white sugar
  • 1/2 cup Canola oil
  • 1/4 cup cider vinegar
  • 1 tablespoon soy sauce

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. Makes 12 servings.

top

Creamy Red Potato Salad - JoAnn Palmer

  • 2 pounds small red potatoes, scrubbed
  • 3-4 diced boiled eggs (optional)
  • 2 ribs celery, diced finely
  • 1/2 cup diced red onion , diced finely
  • 2 diced green onions (optional)
  • 2 tablespoons diced dill pickle (optional)
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

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.

top

Corn Casserole - Carolyn Smith

  • 1 14.5oz can creamed corn
  • 1 14.5oz can whole kennel corn, undrained
  • 1 8oz. carton sour cream
  • 3 eggs, lightly beaten
  • salt and pepper to taste
  • 4 t. melted butter
  • 1 box Jiffy corn mix

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. Serves 6 to 8.

top

Broccoli with Stuffing - Liz Cingel

  • 2 (10 oz) packages frozen broccoli spears
  • 1 cup shredded Cheddar cheese
  • 2 large eggs, beaten
  • 1 (10 1/2 oz.) can cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1/2 cup chopped onions
  • 3/4 cup herb-seasoned stuffing mix
  • 2 tbsps. butter, melted

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. Yield: 6-8 servings.

top

Virginia Salad - Cathy Gaddy

  • 1 lrg can LeSeure "Le Peas"
  • 1 lrg can white shoepeg corn
  • 1 lrg can french style green beans (I usually use 2 cans)
  • 1 sm can chopped mushrooms
  • 1 sm can/jar chopped pimentos
  • 2 stalks celery (diced)
  • 1 med chopped onion
  • Drain and set aside

Mix:

  • 1 c sugar
  • 3/4 c oil
  • 3/4 c vinegar
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper

Pour mixture over first ingredients. Cover and refrigerate overnight (24hrs is better).

top

Pea Salad - Carolyn Smith

  • 1 14.5oz.can French style green bean, drained
  • 1 14.5oz. can tiny English peas, drained
  • 1 4oz. jar diced pimentos, drained
  • 2 stalks celery, chopped
  • 1 medium onion, sliced into rings
  • 1/2 green or red pepper, diced

Combine all of the above.

  • 1/2 to 1 cup sugar
  • 3/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 t. salt

Combine and stir until sugar is dissolved. Pour over vegetables. Refrigerate for at least 24 hours.
Drain to serve.

Desserts

top

Pumpkin Chiffon Pie - Essie Herman

  • 3/4 cup brown sugar
  • 1 envelope unflavored gelatin
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 3 slightly beaten egg yolks
  • 3/4 cup milk (skim is ok)
  • 1 small can pumpkin (1 1/4 cup)
  • 3 egg whites
  • 1/3 granulated sugar
  • 1 recipe graham-cracker crust

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.

top

Chocolate Chip Cookies With Apricots and Walnuts - Eve-Marie Lacroix

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/4 cup dried apricots
  • 1 1/2 cups unbleached flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup roasted and chopped walnuts
  • 1 1/2 cups good quality chocolate chips

Preheat oven to 350F. 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.

top

Apricot-Almond Shortbread Bars - Anne Marie Singerman

  • 1 cup apricot preserves
  • 3 tablespoons of orange liqueur (Gran Marnier, Triple Sec, etc)
  • 1 cup (two sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup (packed) almond paste
  • 1/2 cup sliced almonds (divided)

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. Makes about 32 bars

top

Raspberry Ganache Pie - Judi MacDonald

  • l pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
  • 1 cup whipping cream
  • 6 Tbsp. seedless raspberry jam, divided
  • l OREO Pie Crust (6 oz.)
  • 2 cups raspberries
  • 1 Tbsp. water

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.
POUR into crust; cover. Refrigerate 4 hours or overnight.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.
Make Ahead. Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

top

Key Lime Pie, or Casserole Dessert - Gina Muha

  • 1 8oz fat free coolwhip
  • 2 low fat key lime yogurts
  • 1 small box sugar free lime jello - dissolved in 1/4C boiling water - let this cool some before adding, as follows.
  • use a prepared graham cracker crust or make your own using sugar free crumbs, or chocolate crumbs - whatever suites your taste.

Fold the yogurt into the cool whip and then add the jello. Refrigerate over night.
I tripled this recipe and made it into a large pyrex pan (one size larger than 13 x 9)
For company, I would make it in pretty glasses and serve as a mousse (without the crust).

top