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Chesapeake Sailing ClubAnnapolis, Maryland |
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GALLEY GRUBYour favorite cruising or land based foods. Happy hour, Drinks, Salads, Desserts ... you get the idea. Appetizers Main Dishes Side Dishes
Desserts
----------------------------- Appetizers Artichoke Dip - Susan Whaley
Mix together 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. Main Dishes 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. Serves 4-6. 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. Side Dishes 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. Serves 12. 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. Makes 12 servings. 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. Serves 6 to 8. 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. Yield: 6-8 servings.
Virginia Salad - Cathy Gaddy
Mix:
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. Desserts 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 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. 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. Makes about 32 bars 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. |
