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.
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