Easy recipes found along the way. Boat friendly and very tasty!










Main Dishes

Seafood Newburg
Ingredients:
4 tbs butter *              paprika *
4 tsp flour *                cayenne pepper *
1 tsp sugar *              1/2 pt cream *
1 tsp sugar *              1/2 pt evaporated milk *
1/3 lb sharp cheese     1/4 cup sherry
2-2 1/2 lbs seafood (of choice)

Preparation:
Make white sauce (*) over low heat then add cheese

Add:       1tsp tabasco
              1tsp worcestershire
              1/4 cup sherry
Saute seafood and add to white sauce.
Serve over rice or toast points.

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BowTie Pasta with Tomato & Garlic
Ingredients: 
8 oz brie cheese                      2 tsp fresh garlic
1/4 cup olive oil                      1 tbs parsley
1 1/2 cup chopped tomato        4 lg basil leaves
1 1/2 tbs roasted pine nuts      salt & pepper
12 oz bowtie pasta

Preparation:
Cook pasta & drain. Heal olive oil add garlic, tomatoe, parsley & basil. 
Toss gently. Add brie toss. Add tomato mixture and pine nuts. Serve immediately (serves 4)

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Sausage Chowder
Ingredients:
1 lb ground sausage                    1 lg onion
3 cups chicken broth                    1 cup sliced carrots
2 cups cubed potatoes                 handful frozen green beans
1 pkg herb seasoning (*)              minced garlic
cream to taste

Preparation:
Fry sausage in lg kettle until 1/2 done. 
Add onion and saute until transparent. 
Remove excess grease. Add broth, potatoes, mushrooms,
carrots & seasoning. Cover & cook low 25 mins. 
Stir in cream (1cup) and simmer on low a few minutes.

(*) Liz's Dip (York, PA)
     Email: Liz Culp 
     c/o Liz's Dip ( vegdip@hotmail.com )
     Ask for sausage chowder seasoning
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Shrimp Scampi
Ingredients:
2 lbs large unshelled raw shrimp    ½ cup butter (or margarine)
½ cup olive oil                             ¼ cup chopped parsley
6 cloves crushed garlic                  1tsp salt
Dash cayenne                               ¼ cup lemon juice

Preparation:
Rinse shrimp, remove shell (leave tail on), devien and pat dry.
Melt butter in shallow pan or 13x9 baking dish.
Add oil, tsp parsley, garlic, salt, cayenne and lemon juice. Mix well. Add shrimp and toss into mixture. Arrange in 
single layer.
Bake @ 400 degrees for 8-10 minutes (or desired tenderness).
Serve with pasta or rice. Garnish w/ remaining parsley.

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Appetizers, Soups, Salads & Sides

Scallops wrapped in Bacon
Ingredients:
1 lb scallops                  1/4 cup lemon juice
1/4 cup honey               8 slices bacon
1/4 cup soy sauce

Preparation:
Combine honey, soy sauce & lemon juice. 
Pour over scallops. 
Refrigerate for 30min - 2hours.
Cook bacon for 4 min & drain off fat.
Wrap scallops in bacon & secure w/ toothpick.
Bake in 400 degree oven for 20 mins.

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Hot Brie Dressing
Ingredients:
1/2 cup olive oil                    4 tsp minced shallot
2 tsp minced garlic                1/2 cup wine vinegar
2 tbs lemon juice                  4 tsp dijon mustard
10 oz brie (rind removed & cut into small pieces)
ground pepper

Preparation:
Warm oil in lrg skillet over low heat for 10 mins.
Add shallot & garlic, cook for about 5 mins.
Blend in next 3 ingredients.
Stir in cheese until smooth

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Corn & Pepper Salad
Ingredients:
   Dressing -
1/2 tsp dijon mustard             1/2 tsp garlic
1/4 cup rice wine vinegar        2/3 cup olive oil
salt & pepper to taste             Combine to make dressing

   Salad - 
1 lb butter                         1/4 red onion (chopped)
8 ears white corn (cooked)  1 jar roasted red pepper (diced)
1 cup lima beans               1 bunch scallions (chopped)
1 bunch fresh oregano

Prepartion:
Melt butter and cook onion.
Allow to cool. Combine all ingredients and stir in dressing.
Chill. Serves 8.

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SantaFeyChili
Ingredients:
2 lbs ground turkey             2 cups water
1 onion (chopped)              1 can black beans
2 pkgs ranch dressing         1 can pinto beans
2 pkgs taco seasoning         1 can tomoato wedges
1 can diced tomoatos & chillis
1 can tomato wedges          1 can white corn

Prepartion:
Brown meat and onion. 
Stir in seasoning & add the other ingredients.
Simmer for 2 hours.
Serve with sour cream and cheddar cheese.

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Sweet Red Pepper & Crab Bisque
Ingredients:
2 tbs butter                          1 1/4 tsp old bay seasoning
1 cup finely chopped onion    1/2 cup diced & peeled potatoe
1 cup chopped celery            1 lb crab meat
1/2 cup half & half cream      1 cup chopped red bell pepper
3 cups fish stock or bottled clam juice

Preparation:
Melt butter in med sauce pan over low heat.
Add onion, celery, pepper & old bay.
Cover & cook 10 min stirring twice.
Add stock & potatoe. Bring to a boil.
Redue heat, cover partially & simmer until potatoe is
   very tender. (about 30 mins).
Working in batches...puree soup in blender(can be made
   two days ahead) cover and refrigerate.
Return soup to saucepan, add half & half.
Bring to a simmer, mix in crab, seasoning, salt & pepper.
Cover. Let stand 1 min.

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Randy's  Singlehander 3 Can Clam Chowder
Ingredients:
1  8oz can whole new potatoes
1  8oz can crushed tomatos
1  6oz can of clams
1/2 cup water

Preparation:
Combine potatoes, water and tomatos in pot.
Drain clam juice into pot.
Bring to a boil then reduce to simmer 5 mins.
Add clams and simmer for 5 mins
Salt & Pepper to taste.

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Sweet Stuff

Stir Me Nots
Ingredients:
1/4 cup melted butter              
1 1/2 cup graham cracker crumbs
1 cup shredded cocunut
12 oz pkg chocolate chips        
14 oz can sweetened condensed milk
1 cup walnuts (chopped) spread over top

Preparation:
Layer ingredients (in order listed) 
    in a 13x9 glass baking dish.
DO NOT STIR
Bake at 350 degrees for 30-40 mins

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Frozen Grape Poppers (this is a tough one!)
Ingredients:
Fresh green grapes

Preparation:
Freeze.

Pop in mouth for delightful summer zing!

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Cocktails, Shortcuts & Substitutions

The Classic Dark & Stormy Cocktail
Ingredients:
Gooslings Dark Rum (*) 
Ginger Beer (Barritz (Bermudian) or Reeds (Jamaican) best)
   (*) Gooslings is the original Bermudian (best but any will do)

Preparation:
Mix 1/2 and 1/2 (or lighter for the more timid)
Serve over ice

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Homemade Kahlua
Ingredients:
2 oz jar Maxwell House instant coffee
3 cups sugar
1 vanilla bean
2 1/2 cups boiling water
1 qt 80 proof vodka

Preparation:
Dissolve coffee & sugar in boiling water.
Cut vanilla bean lengthwise & then in half.
Add to coffee & sugar. 
Let cool. Add vodka.
Bottle it and let it stand for 2-3 weeks.

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Gin Ricke ( old english thirst quencher for hot days)
Mix:
6 ozs Club Soda
1 1/2 oz Gin
Juice of 1 whole lime
Garnish w/ lime slice

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"Light" Mayo really can taste "Real"
Ingredients:
1  30oz         jar LIGHT mayo
1 1/2 tbs       yellow mustard
2  tbs            worcestershire sauce
1  tbs            celery seed
1/2 tsp          tabasco

Preparation:
combine all ingredients in bowl.
Mix to even consistency.
Spoon back into mayo jar.
Refrigerate.