Cooking on board the East Coast lady

Nana and Pop's Easy sailing Recipes

These are some really good  recipes. I pulled from Nana and Pop's cook book. I added only the ones that are easy to make on the boat. I have made a commitment to try every one on the East Coast Lady be the end of the summer of 2013.

SEA-SHELL DANDY SALAD

8 OZ. SEA SHELL MACARONI 1/2 CUP mayonnaise,

1 TABLESPOON LEMON JUICE ,

1 TEASPOON SALT

1 TEASPOON SUGAR 1/4 TEASPOON CELERY SEED

1 TOMATO', DI CED 1 CUP DICED CELERY

3 TABLESPOONS CHOPPED PIMENTO

2 TBLS CHOPPED GREEN PEPPER SALAD GREENS RADISH ROSES

COOK MACARONI AS DIRECTED; DRAIN. RINSE WITH COLD WATER; DRAIN AGAIN. MIX MAYONAISE WITH LEMON JUICE, SALT, AND SUGAR. COMBINE WITH MACARONI, CELERY SEED, TOMATO, CELERY, PIMIENTO, AND GREEN PEPPER. SERVE ON SALAD GREENS; GARNISH WITH RADISH ROSES.

MAKES 6 TO 8 SERVINGS.

TUNA TEMPTER

1/2 CUP SLICED CELERY

1/4 CUP CHOPPED ONIONS

2 TLBS BUTTER OR OLEO

1 CAN ( 10 1/2 oz.) CONDENSED CREAM OF CELERY SOUP

1 SOUP CAN OF MILK

1 CAN (7oz.) TUNA DRAINED AND FLAKED

2 TBLS DICED PIMENTO 8 oz.

4 CUPS) SEA-SHELL MACARONI 1/4 CUP BUTTERED BREAD CRUMBS

COOK CELERY AND ONION IN BUTTER UNTIL CRISP-TENDER BUT NOT BROWN. BLEND IN SOUP AND MILK; ADD TUNA AND PIMENTO. MEAN WHILE, COOK MACARONI AS DIRECTED; DRAIN. IN 2 QT. CASSEROLE, COMBINE MACARONI AND TUNA MIXTURE; TOP WITH CRUMBS. BAKE AT 350 FOR 25 TO 30 MINUTES, OR UNTIL LIGHTLY BROWNED.

MAKES 6 SERVINGS

ARCHER TEACHERS FISH AND CHIPS

3 CUPS BOXED PANCAKE MIX

3 TO 4 CUPS CLUB SODA 0.4-oz.

1 ENVELOPE RANCH DRESSING MIX POWDER

2 TO 3-LBS FISH FILLETS

WITH WIRE WHISK COMBINE THE PANCAKE MIX AND ENOUGH OF THE CLUB SODA THAT BATTER IS THE CONSISTENCY OF BUTTERMILK. POURABLE! WHISK IN THE RANCH DRESSING MIX. DIP THE FILLETS INTO MIXTURE JUST ENOUGH, IN PLAIN ALL PURPOSE FLOUR THAT YOU COAT THEM LIGHTLY BUT EVENLY. LET DRY FEW MINUTES ON WAXED PAPER. DIP INTO WET BATTER TO COAT LIGHTLY BUT EVENLY, LETTING EXCESS BATTER DRIP BACK INTO BOWL. FRY FEW PIECES AT A TIME IN 386f HOT OIL, AT LEAST 3" DEEP IN HEAVY SAUCEPAN OR ELECTRIC FRYER, TURNING PIECES ONCE TO BROWN EACH SIDE. (ABOUT 2 OR 3 MINUTES PER SIDE). REMOVE FROM HOT OIL WITH TIP OF SHARP KNIFE. DO NOT USE TONGS AS COATING MAY BREAK & FALL OFF WITH TONGS. KEEP PIECES WARM ON A COOKIE SHEET OR IN ROASTING PAN IN 300F-OVEN TILL ALL HAVE FRIED. SERVES 4 TO 6.

BRUNSWICK STEW

1 BROILER-FRYER (2 1/2 TO 3 POUNDS)

1 1/2 POUNDS LEAN BEEF FOR STEWING, CUT INTO ONE INCH CUBES.

1 POUND PORK TENDERLOIN.

3 (16 OZ.) CANS TOMATOES, UNDRAINED AND CHOPPED.

6 MEDIUM POTATOES. PEELED AND CUBED.

4 CUPS FROZEN LIMA BEANS.

1 (16 OZ.) PACKAGE FROZEN WHITE SHOEPEG CORN 4 CUPS CHOPPED ONIONS.

2 CUPS SLICED CARROTS.

2 CUPS FROZEN SLICED OKRA.

1 CUP FROZEN GREEN PEAS.

1 CUP CHOPPED CABBAGE.

3 MEDIUM JALAPENO PEPPERS, CHOPPED.

1 6 (OZ.) CAN TOMATO PASTE.

3 TBLS. WORCESTERSHIRE SAUCE.

2 TBLS LEMON JUICE.

1 TBLS SUGAR.

 2 TEAS. SALT

1/2 TO 1 TEAS PEPPER.

PLACE BROILER-FRYER IN A DUTCH OVEN; COVER WITH WATER. BRING TO A BOIL. COVER, REDUCE HEAT, AND SIMMER ONE HOUR. REMOVE CHICKEN FROM BROTH, RESERVING BROTH, LET CHICKEN COOL. BONE CHICKEN, AND COARSELN.. CHOP MEAT, SET AS I DE . PLACE BEEF AND PORK IN A DUTCH OVEN, COVER WITH WATER. BRING TOO A BOIL. COVER, REDUCE HEAT, AND SIMMER 2 HOURS. REMOVE MEAT FROM BROTH, RESERVING BROTH, LET MEAT COOL. COARSELY CHOP MEAT, SET ASIDE. \COMBINE CHICKEN, BEEF, AND PORK BROTH, RESERVE 6 TO 7 CUPS OF BROTH MIXTURE. COMBINE BROTH, CHOPPED MEAT, ALL VEGETABLES, JALAPENO PEPPERS, AND TOMATO PASTE IN A LARGE DUTCH OVEN. BRING TO A BOIL. COVER, REDUCE HEAT, AND SIMMER 2 HOURS. ADD WORCESTERSHIRE SAUCE, SALT, AND PEPPER; MIX WELL. LEMON JUICE, SUGAR, YIELD: 2 GALLONS. NOTE: BROTH. FOR THICKER STEW, USE ONLY 5 CUPS OF BROTH MIXTURE. 

CREAM OF OYSTER SOUP

1 QT.FSH SHUCKED OYSTERS

1/3 CUP OF FLOUR

1/3 CUP BUTTER

1 LARGE SLICED ONION 1 SMALL BAY LEAF

1 SPRIG FRESH PARSLEY.

1 QT. MILK

4 STALKS CELERY

1/2 CUP RICH CREAM SALT AND PEPPER TO TASTE

STRAIN OYSTER LIQUOR INTO A SOUP KETTLE. CHOP OYSTERS SLIGHTLY, ADD TO LIQUOR, AND BRING TO BOIL. REDUCE HEAT AT ONCE AND SIMMER GENTLY FOR ABOUT 20 MIN. MEANWHILE, IN A SAUCE PAN MAKE A ROUX OF THE FLOUR AND BUTTER. WHEN OYSTERS ARE READY, STRAIN LIQUOR AGAIN, THIS TIME INTO THE ROUX AND STIR CONTINUOUSLY OVER LOW HEAT, UN_IL SAUCE IS SMOOTH AND THICK. SET DRAINED OYSTERS ASIDE. _ NOW, BACK TO THE SOUP KETTLE, SCALD THE MILK WITH THE ONION AND CELERY, BAY LEAF AND PARSLEY. THEN ADD THE OYSTERS AND SAUCE, STIR IN THE CREAM AND SALT AND PEPPER TO TASTE. THIS IA A FANTASTIC DISH SERVED UP ON A COLD WINTER NIGHT.

There will be more great Recipes to come in the furniture. The ones above, Deb and I will make a video of each dish as we try them out in the galley of the East Coast Lady. SO Stay tuned !!