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.
Crackers.
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
Wednesday, June 10, 2009
Monday, March 23, 2009
Knitting
l
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.
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).
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).
Thursday, December 25, 2008
Cabbage Patch Soup
PREP TIME: 1 Hour SERVES: 6
INGREDIENTS:
3 cups cabbage, finely shredded
2 tbsps margarine
1 lb lean ground beef
1 medium onion, thinly sliced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup garlic, diced
1 (15-ounce) can tomatoes with juice
2 cups water
1 can red kidney beans
1 tsp chili powder
salt and black pepper
METHOD:In a 5-quart cast iron dutch oven, melt margarine over medium-high heat. Add ground beef and brown until meat is thoroughly cooked. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes and, using the back of a spoon, break tomatoes into the meat/vegetables mixture. Add water and beans, blending well until all is incorporated. Add Add cabbage, bring mixture to a rolling boil, reduce to simmer and cook until cabbage is tender. Season to taste using chili powder, salt, pepper .
INGREDIENTS:
3 cups cabbage, finely shredded
2 tbsps margarine
1 lb lean ground beef
1 medium onion, thinly sliced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup garlic, diced
1 (15-ounce) can tomatoes with juice
2 cups water
1 can red kidney beans
1 tsp chili powder
salt and black pepper
METHOD:In a 5-quart cast iron dutch oven, melt margarine over medium-high heat. Add ground beef and brown until meat is thoroughly cooked. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes and, using the back of a spoon, break tomatoes into the meat/vegetables mixture. Add water and beans, blending well until all is incorporated. Add Add cabbage, bring mixture to a rolling boil, reduce to simmer and cook until cabbage is tender. Season to taste using chili powder, salt, pepper .
Subscribe to:
Posts (Atom)
