Wednesday, December 16, 2009

Taco Soup

Things You'll Need:
1 lb. ground beef
¼ C onion, chopped
1 (16 oz.) can stewed tomatoes, undrained
1 (16 oz.) can kidney beans, undrained
1 (17 oz.) can corn, undrained (I leave out the corn and add two other types of beans)
1 (8 oz.) can tomato sauce
1 pkg. taco seasoning -I use about half the package
Black pepper to taste
Step 1
Brown ground beef and onion. Transfer to a large pot.
Step 2
Add the remaining ingredients and simmer 20-25 minutes.
Step 3
Top with grated cheese and tortilla chips and sour cream.
Serves: 6.

Saturday, December 5, 2009

Perfect For Cold Weather

Cabbage Patch Soup
1.5 pounds hamburger
4-5 celery stalks
1 large onion.
Brown, add seasoning (garlic, salt, pepper, etc)
1 can Campbell’s beef broth or 2 beef bullion cubes
1 can red kidney beans, drained
1 large can stewed tomatoes (chopped up)
1 can (15 oz) tomato sauce
1 can (8 oz) tomato soup
½ head chopped cabbage½ -
1.5 teaspoons chili powder
Add 2-3 cans of waterSimmer 1-2 hours

Cabbage Rolls
Brown Hamburger then add
Cabbage -chopped up
1 -8oz can of tomato sauce
Let the frozen bread thaw and rise before using. Cut bread dough into slices, place 1 teaspoon of cabbage mixture in center, seal ends and bake until bread is done.

Saturday, September 19, 2009

the Saga of Sourdough Sal

Sitka has provided many surprises. Meeting author Ann Stephenson and fellow knitter was one of them. After receiving a copy of her book the Saga of Sourdough Sal which of course had recipes in it we invited the crew of a neighboring sailboat- the Sherry Lynn for sourdough pancakes. The pancakes turned out great and all were happy and full.

Sunday, September 13, 2009

Alaska Sourdough Bread

Sourdough starter

  • 2 cups milk
  • One cup flour
  • 2 tablespoons dry yeast
Mix flour and milk together then add and mix yeast. Place in a closable container. Keep in warm spot mixing occasionally. When a clear liquid rises to the top (usually this takes 3 or 4 days), store the starter in the refrigerator or someplace cool. After using the starter, add milk and flour to the remaining starter, leave out until clear liquid appears again, then store.

Sourdough Bread

  • 8 cups white flour
  • 3 cups warm water
  • 1 cup sourdough starter
  • 1&1/2 Tablespoon salt
  • 1/2 cup sugar.
  • 1 tsp Baking powder
  • ¼ cup oil

In a large bowl with a cover, add 3 cups hot water, sugar, salt, and about 4 cups of flour. Mix with a large whisk-the mixture should be slightly wet. Now add the sourdough starter and mix in. By adding this last, you insure that the flour and other ingredients have cooled the hot water so you don't kill the yeast in the starter. Cover the bowl and leave someplace warm overnight.

The next day take the bowl and whisk the mixture again. Add the oil, then two more cups of flour. Mix with a wooden spoon and the dough should be getting stiff. Add more flour and work in until the dough is dry enough to knead. Knead until the dough will no longer take more flour, place in greased bowl, cover and store in a warm place until the dough has risen significantly. (2 to 6 hours)

Remove dough from bowl, turning it out onto a floured surface. Knead again adding flour as necessary until the dough is firm and not sticky. Divide into quarters; knead each quarter until all the air bubbles are out, and then roll each quarter into an oblong. Place two oblongs on a greased cookie sheet and make a few slashes in the top with a sharp knife. (I just sprinkle corn meal on the cookie sheet instead of greasing it.) Cover and let rise another two hours.
Bake at 400 until the crust is golden brown-this usually takes about 45 minutes. You can brush the loaves with water occasionally if you want a harder crust.

Wednesday, June 10, 2009

Potluck with canned goods

How about curry chicken spread. canned chicken, mayo (or miracle whip which will keep without refrigeration. Use a clean utensil to scoop every time), curry powder to taste. Canned water chestnuts can give crunch if you find them and can stock up. Olive tapenade: Kalamata olives (from a jar) maybe a dozen, 1 clove of garlic (powder if necessary), capers. Chop really fine add some mayo-Miracle whip.

Pasta sauce: canned diced tomatoes. drained, kalamata olives(no pits), capers, garlic. Saute chopped garlic in olive oil if fresh. If not just add a little olive oil and all of the above, let it simmer for a bit, add pasta. Serve.

If you get kalamata olives with pits, just squish them with the broad side of a knife and pop the pit out. a cup of fresh parsley chopped if available is good to add. Parmesan cheese if available. I always made this the 2nd week out when we ran out of ice and didn't want to go to civilization.
From Donna Alluisi

Monday, March 23, 2009



Shilshole Bay Marina Knitting Gathering.

Ladies from D,E, J & K Docks gather for fun, friendship and champagne.

Thursday, March 19, 2009

Cabbage Pockets-Grab and Go

Perfect for sailors on the go.

1 small green cabbage, shredded
2 tablespoons butter
1 1/4 pounds ground beef
1 medium onion, finely chopped
1/2 teaspoon salt1
1/2 - 2 teaspoons black pepper
Yeast bread dough

In a large pot, melt the butter and add the shredded cabbage. Stir to coat well. Cover and steam over medium heat for about 5 minutes, stirring occasionally.

In the meantime, brown the ground beef and onion in a skillet. Add the salt and pepper and continue cooking for 1-2 minutes.
Add the ground beef mixture to the cabbage pot. Mix.
Transfer the mixture to a colander and let it drain and cool completely, 1-2 hours.

Roll out your bread dough very thin. Cut in rectangles about 5" X 8". Place a large spoonful of the cabbage mixture in the center of each rectangle. Draw up the edges and seal.
Place the sealed side down on a greased cookie sheet.

Let rise 10-15 minutes (if you're using a yeast dough.)
Bake at 425° until golden brown, about 15 minutes.
Serve warm or cold, plain or with deli mustard, if desired.

Monday, January 12, 2009

Smiley Face Shrimp

From Discovery @ Shilshole Bay Marina
Thanks Denise, this is soooooo good!!!

Yield: 25 appetizer servings

3 quarts water
1 large lemon, sliced
4 pounds unpeeled large fresh shrimp

(for the above, I cheat and use 31-40 count cooked, tail-on frozen shrimp and just thaw it and peel off the tail!)

2 cups vegetable oil
¼ cup hot sauce
1 tablespoon minced garlic
1 tablespoon olive oil
1-1/2 tsp salt
1-1/2 tsp Old Bay seasoning
1-1/2 tsp dried basil
1-1/2 tsp dried oregano (12/27/2008 use about 1-1/2 tbsp Italian seasoning for these three of basil, oregano, & thyme)
1-1/2 tsp dried thyme
1-1/2 tsp minced fresh parsley (12/27/2008 use 2 tbsp)

Bring water and lemon to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water (these steps are only used if you follow the recipe for fresh shrimp rather than my cheater method!) Chill. Peel and devein shrimp. Place shrimp in a large shallow dish.

Combine vegetable oil and remaining ingredients; stir well, and pour over shrimp. Cover and chill 8 hours. Drain before serving (no way!! It would be a waste of good dipping sauce!!).

Serve with sliced baguette (to dip in sauce).