GALLEY GRUB
Your favorite cruising or land based foods. Happy hour, Drinks, Salads, Desserts ... you get the Idea.
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Appetizers
Main Dishes
Side Dishes
Desserts
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Appetizers
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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 medicum 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 miture on each cracker and top with 2 shrimp halves. Sprinkle with scallion. Serve immediately to hungry sailors.
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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.
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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 degrees. 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
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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 degrees 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.
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Tuna Casserole - Lois Nance
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tbsp butter or margerine
- 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 deg. for 30 minutes.
Serves 3 or 4.
Side Dishes
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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.
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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 degrees for 45-50 minutes. Serves 6 to 8.
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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 degrees for 30 minutes or until thoroughly heated. Yield:
6-8 servings.
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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).
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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
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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).
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