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Chesapeake Sailing Club

Annapolis, Maryland

 
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blue crab

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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