The recipes below were contributed by our members, as noted.
New Orleans Bread Pudding with
Brandy Sauce
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THESE RECIPES
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New Orleans Bread Pudding with Brandy Sauce
By John Faris
Bread Pudding
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2 cups milk
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¼ cup butter
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½ cup sugar
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1 tea spoon cinnamon |
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¼ teaspoon salt
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2 eggs (lightly beaten)
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6 cups bread cubes (approx. 1-inch)
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½ cup raisins (optional) |
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Pre-heat oven to 350o. Heat milk and
butter in a heavy sauce pan over medium heat until
butter melts and milk is scalded. Mix: sugar,
cinnamon, salt, and eggs in a four- quart bowl, stir
in bread cubes and raisins. Stir in milk mixture and
pour into a well greased
1½ casserole pan/dish. Place casserole in a pan of
VERY hot water (1-inch deep) and bake for 40 to 45
minutes. |
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Brandy Sauce |
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1 cup packed brown sugar
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½ cup butter |
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3 to 4 Tablespoons (or to taste) Brandy, Dark Rum,
or Bourbon (flavored extracts can be substituted for
liquor) |
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Heat all ingredients stirring constantly until the
sauce comes to a boil (note all the alcohol is gone
long before the mixture comes to a
boil so this is
kid-safe).
Sever warm; recommend topping with whipped cream or
vanilla ice cream. Makes 10-12 servings. |
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By
Cathy Hawkins |
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One block of Cream Cheese (softened)
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One cup mayonnaise
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3/4 Cup Parmesan Cheese |
Add to this mixture:
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One 14 oz. can chopped
and drained artichoke hearts
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8 oz . Sea Legs (Fake
Crab Legs)
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Slivered Almonds (Optional) |
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BAKE AT 375 FOR 15 – 20 MINUTES. SERVE WITH YOUR
FAVORITE CHIPS OR CRACKERS |
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Editors
Note:
I tasted this dip which Cathy served as an extra
treat for the July Hamburger night crew and
bartenders. It was fabulous!!! It’s another good
reason to volunteer as the pay may be low but the
perks are terrific. - Jan |
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By Divin’ Man
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Shrimp- 8-10 count and fresh
Kikoman's Sesame Teriyaki marinate
Vegetables-
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Portabella mushrooms, tomatoes, Green peppers,
onions
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Butter
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Garlic
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Skewers
Clean and de-vein shrimp. Marinate one hour. Arrange
on Skewers then cook over a single layer of coals
till done. Skewer Portabella mushrooms, Green
peppers, onions, and cherry tomatoes and cook while
basting with butter/garlic mix.
By
Divin’ Man
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Fish fillets
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Cajun Seasoning (Tones) from
Sams
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Olive oil
Coat fillets with olive oil, sprinkle Cajun
Seasoning liberally to both sides, and cook in a
red-hot cast iron skillet till done, turning once.
Serve with rice pilaf.
Alaska Salmon Bake
By
Jennifer Westfall
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4 salmon fillets or steaks (6-8oz.)
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2 tblsps. Dijon Style
Mustard
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2 tblsps.
Butter, melted
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1 tblsp. Honey
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¼ cup finely chopped pecans or walnuts
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¼ cup unseasoned bread crumbs
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2 tsps. chopped parsley
Heat oven to 400. Blend mustard, butter, honey, set
aside. Mix bread crumbs, pecans and parsley. Season
salmon w/salt & pepper and place on baking sheet.
Brush with honey mustard mix and pat bread
Bake 10 minutes per inch (thickness measured at
thickest part) or until salmon flakes with a fork.
Top of page
Double-Quick Baked Beans
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3 slices of bacon
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¼ cup chopped onion
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Cook in skillet over medium heat until onions are
transparent, stirring occasionally.
Blend in
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¼
cup
ketchup
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2 tablespoons molasses
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2 drops tabasco sauce
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2 tablespoons brown sugar
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½ teaspoon salt
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½ teaspoon dry mustard
Bring to boil. Stir in
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2 cups (one 1-lb. can) baked beans
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1 can kidney beans
Bake at 375 for about 20 minutes. Serves 4.
NOTE: Recipe may be increased for larger crowd.
By Kay Dent
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2 3/4 c. flour 1 c. buttermilk
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3 T. sugar 2 T. margarine
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½ t. salt 3/4 c. raisins, opt.
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½ t. baking soda 1 T. caraway seed, opt.
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1 pkg. yeast
BREAD MACHINE METHOD:
Put buttermilk, margarine, salt, sugar, baking soda
and caraway seed (opt.) in container. Add flour then
put yeast on top. Use dough setting (or whatever
your setting is for mixing dough and no baking) Look
at your instruction book to see when to add raisins
(opt.).
See "BAKING DIRECTIONS" at end for completing.
REGULAR BREAD METHOD:
In small bowl mix 1 c. flour, sugar, salt, caraway
seed (opt.), baking soda, and yeast. Combine
margarine and buttermilk and heat to 120 degrees.
Gradually add to dry ingredients and beat 2 minutes
at medium speed, scraping bowl occasionally. Add ¼
c. flour. Beat at high speed 2 minutes, scraping
bowl occasionally. Stir in raisins (opt.) and enough
flour to make a soft dough. Cover bowl; let rise in
warm place until doubled in bulk, about 50 minutes.
Punch dough down. Turn out on floured board. Knead
20 times, forming a smooth round ball.
BAKING DIRECTIONS:
Place smooth round ball in greased 9" cake pan.
Cover and let rise in warm place until doubled,
about 50 minutes.
Bake at 350 degrees about 30 minutes or until
done. Cool on wire rack.
Suggest cutting in pie wedge shaped pieces or
ANY WAY YOU WANT.
W/ Pecan Crunch Coating
crumb
mixture onto surface of salmon.
By Barbara Harrington
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Recipe from Mary Mahoney’s "Old French House" in Biloxi,
Mississippi. |
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5 Tbsp. Butter dash Tabasco
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3 Tbsp. Flour 1 Tbsp. Lea & Perrins
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1 cup milk 1tsp. salt
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1 cup chicken bouillon ¼ tsp. blackpepper
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1 egg, well-beaten 1 cup grated cheddar
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2 Tbsp. Sherry 1 lb. white lump crabmeat |
Make a white sauce of butter, flour, milk, bouillon and
egg. Remove from heat; add wine, salt, pepper, Tabasco
and Worcestershire sauce. Add crabmeat to white sauce.
Place in 1 ½ quart casserole or 6 individual ramekins.
Sprinkle with cheese and bake at 350 degrees for 20
minutes or until bubbly brown. |
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By Ed Lussier |
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To make enough to fill one large punch bowl, mix 29
ounces of light rum (either Bacardi or Ron Rico) with
one half gallon of vanilla ice cream (Edy's works the
best). You can either hurry the mixing by mashing
the ice cream with a potato masher or spoon, or set it
on the counter for an hour or so and let it melt down
naturally.
After it is all blended together, pour it into a one
gallon milk container, and place it in the refrigerator.
It will keep for at least two weeks.
When you are ready to serve it, shake the container
vigorously, and empty it into the punch bowl.
Rinse out the container with one can (12 oz. of cold
Cream Soda, and then gently add seven more cans of cold
cream soda directly to the punch bowl. Stir gently
to blend, and it is ready to serve.
For the Christmas party at the club, we normally make
enough for six punch bowls, so you can use that as a
guide to help determine how much you want to make for
your party. Be advised --- it is more enjoyable in
the cooler weather than in the summertime. |
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Submitted
By Karen Gramm |
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These directions are rather sparse
but the results are great...
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1 stick of butter
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1 cup brown sugar
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½ cup half & half
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2 teaspoons vanilla
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1 cup pecans
Mix all ingredients except the pecans. Cook 4-5
minutes. Add pecans. Eat. |
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Submitted By Troy Dent |
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1 (16 oz.) can sauerkraut, drain
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8 oz. Swiss cheese,
grated (or substitute grated 3-cheese mix)
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1 lb. (or more) corn beef, chop
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1 c. mayonnaise
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1 t. Worcestershire Sauce
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1 to 3 T prepared mustard
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¼ t. horseradish (or more)
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1 T. grated onion (or more)
Mix all ingredients and put in greased baking dish. Bake
at 350 degrees for 30 minutes.
Stir and bake 10 minutes more. Optional-garnish with
sliced black olives or stuffed green olives before
baking last 10 minutes. Serve with crackers or party rye
bread. |
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Submitted By Sally Woodward |
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Ingredients:
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6 Red, Orange and Yellow Peppers ( I
buy them at SAMS, in a package of 6 with 2 of each
color) DON'T
Use Green!
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Olive Oil
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Italian (Vigo Brand) Bread Crumbs
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Parmesan Cheese
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1 Container Boursin Cheese (Softened)
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1 Small Can Anchovies (Cut in Half)
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2 Handfuls Italian Flat Leaf Parsley
Coat bottom of Cookie Sheet (10 X 15) with olive Oil and
pre heat oven to 350 degrees
Cut Peppers into 4 quarters Each and clean debris and
drain on paper towel.
Spread peppers on cookie sheet. Sprinkle liberally with
bread crumbs.
Place a dollop of the boursin
cheese in each pepper with a piece of anchovy inside the
cheese.
Cover with Parmesan cheese then spread a couple of
handfuls of parsley over the tops.
Lastly drizzle olive oil over the peppers.
Bake for 25 to 35 minutes or until peppers are soft.
Serve warm or at room temperature. |
Top of page
Submitted By Tom and Joan
Brandt
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1 lb ground sirloin w/onions
(onions optional)
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1 can ranch style beans
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1 can black beans
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1 can golden hominy
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1 can fiesta corn (whole kernel)
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1 can stewed or diced tomatoes
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1 can Rotel tomatoes (your
choice as to how hot)
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1 package ranch style dressing mix
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8 ounces of Mexican Velveeta cheese
All
cans of ingredients are 14.5 to 15.5 ounces--makes a
lot.
Brown sirloin and onions and put into large pot with all
ingredients except cheese. Put cheese in just
before serving and let melt.
Serve with corn or tortilla chips or corn bread.
Add sour cream or shredded cheddar cheese or both if
desired.
Submitted by Susan Jacobs
I used Duncan Hines white cake. Mix as directed
except fold 2 squares (1 ounce each) unsweetened
chocolate, coarsely shaved, into batter. Pour
batter into 2 layer pans, 8 or 9 ½
inches.
Bake as directed, remove from pans, and cool completely.
Fill layers with Dark Chocolate Filling (below). I
used Pillsbury Fluffy White Frosting on the top and
sides and then sprinkle shaved chocolate on top.
DARK CHOCOLATE FILLING
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1 cup sugar
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1/3 cup light or heavy cream
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2 tablespoons butter
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2 squares unsweetened chocolate
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2 egg yolks beaten
In medium saucepan mix sugar, cream, butter, and
chocolate. Cook over medium heat, stirring
constantly, until chocolate and butter are melted.
Stir at least half of hot mixture into egg yolks;
stir into remaining hot mixture in saucepan. Heat
to boiling, stirring constantly. Boil and stir 1
minute. Remove from heat; cool completely.
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Shrimp Pate |
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4 7
oz. cans tiny shrimp, drained
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1 small to medium onion, finely minced
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1 cup mayo
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1 tablespoon lemon juice
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1 cup melted butter
Mash shrimp with fork then hand mix all ingredients
together. Spoon into mold and chill at least 4
hours or overnight. Serve with your favorite
cracker. It's really good
with wheat thins. |
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Swiss Cheese Bread |
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1 loaf French bread (not Pepperidge Farm)
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8 oz Swiss cheese,
shredded
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8 oz soft butter (2 sticks)
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Garlic powder, celery salt, parsley |
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Elaine London
Submitted by Angela Colton
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1 stick butter
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6 medium onions
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1 can cream of chicken soup
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1 cup milk |
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Salt and pepper
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¾ lbs
Swiss cheese grated
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French bread slices
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Melted butter |
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Preheat oven to 350o
Melt ½ cup butter in skillet
Add onions, cook until transparent (15 minutes). Place
in 9 x13” pan. Mix soup, milk, salt and pepper. Pour
over onions. Sprinkle w/grated cheese.
Dip bread sticks in melted butter on one side and
arrange on top of cheese with butter on the top. Bake 30 minutes or until bread is brown. |
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Prepare salad dressing first.
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2/3 cup olive oil.
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½ cup sugar
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½ cup Red Wine Vinegar ( I
use balsamic)
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4 cloves garlic crushed
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½ tsp. paprika
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¼ tsp. cayenne pepper
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Bring to a boil and stir until sugar is dissolved and
store in container.
Salad
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4 cups of spinach
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4 cups Roman lettuce
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1 cup dried (I used Raspberry Cranberry Walnut Frisco,
Salad Pizazz)
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1 med. Red onion sliced
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8 slices of bacon crisp crumbled.
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2/1 cup of slivered almonds toasted. |
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Baked Spaghetti |
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INGREDIENTS
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1 16 oz pkg spaghetti
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1 lb ground beef
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1 lb ground sweet
Italian sausage
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2 jars (24 oz each) meatless spaghetti sauce
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1 small can tomato paste
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1/2 tsp salt
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1 tsp black pepper
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2 tsps Italian
seasoning
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2 large eggs
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1/2 cup Parmesan cheese
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5 Tblsp. Melted
butter
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2 cups ricotta cheese (I prefer a little more)
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4 cups shredded mozzarella cheese |
DIRECTIONS |
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INGREDIENTS
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1 medium cabbage
and 2 medium onions (chopped and pour 3/4 cup of
sugar on them).
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Heat to boiling
3/4 cup vinegar,
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3/4 salad oil,
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1 teaspoon
celery seed,
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1 tablespoon
sugar,
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2 to 3 teaspoon
salt,
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1 teaspoon dry
mustard |
DIRECTIONS
Refrigerate,
will keep 7 to 10 days
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Cole Slaw with Peas |
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INGREDIENTS
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1 10 oz pkg frozen peas (thawed)
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2-3 C shredded cabbage
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1/2 C chopped onion
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1/4 C sour cream
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1/4 C mayonnaise
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1 t prepared mustard
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1 t white wine vinegar
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1/4 t salt
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1/4-1/2 t curry powder
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3/4 C chopped peanuts
Serves 8 - 10 |
PREPARATION:
1.
Mix the peas, cabbage and onion
2.
In a separate bowl, mix the sour cream,
mayonnaise, mustard, vinegar, salt and curry
powder. I did this step the day before.
3.
Mix the cabbage mixture and dressing and
refrigerate at least for 1 hour or up to 24. I
don’t like it soggy
so I refrigerate 1-4 hours.
4.
Before serving top with chopped peanuts.
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Lumpia (Philippine Spring Roll)
Submitted by Jan Westfall |
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INGREDIENTS
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PREPARATION:
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2816 Boatner Road
Eglin AFB, FL 32542
Contact Us by Email:
eglinyachtclub@gmail.com
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PO. Box 1735
Eglin AFB, FL 32542
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