| The recipes below were
contributed by our members, as noted. Click on a recipe name to go directly to it. |
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Shrimp Vegetable Kabobs By
Divin’ Man |
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Shrimp- 8-10 count and
fresh Portabella mushrooms,
tomatoes, Green peppers, onions Butter |
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. |
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By
Divin’ Man |
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Fish fillets |
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.
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Alaska Salmon
Bake By
Jennifer Westfall |
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4 salmon fillets or
steaks (6-8oz.) |
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. |
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Double-Quick Baked Beans |
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3 slices of bacon ¼ cup chopped onion Cook in skillet over
medium heat until onions are transparent, stirring
occasionally. |
Blend in |
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Bring to boil. Stir in |
Bake at 375 for about 20
minutes. Serves 4. NOTE: Recipe may be
increased for larger crowd. |
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By Kay Dent |
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2 3/4 c. flour 1 c.
buttermilk |
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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. |
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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. |
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Recipe from
Mary Mahoney’s "Old French House" in Biloxi,
Mississippi. |
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5 Tbsp. Butter dash
Tabasco |
Make a white sauce of butter,
flour, milk, bouillon and egg. Remove from heat; add
wine, salt, pepper, Tabasco and Worcesterhire 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 Bicardi 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...... 1 stick of butter 1 cup brown sugar ½ cup half & half 2 teaspoons vanilla 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 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:
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! 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. |
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Submitted By Tom and Joan Brandt |
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1 lb ground sirloin
w/onions (onions optional) 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. |
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Chocolate Curl Cake |
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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
In medium saucepan mix
sugar, cream, butter, and chocolate. Cook over
medium heat, stirring constantly, until chocolate
and butter are melted. |
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Submitted by Susan Jacobs |
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4 7 oz. cans tiny
shrimp, drained 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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Submitted by Nancy Garcia |
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1 loaf French bread (not
Pepperidge Farm)
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Onion Bake
Elaine London Submitted
by Angela Colton
(November-2014) |
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1 stick butter |
Salt and pepper |
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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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Trash Bag Salad |
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Prepare salad dressing first. |
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Oktoberfest Menu for 60
servings
Submitted by John Faris German Hot Potato Salad 20
lbs red potatoes washed and cut into ~ 1-inch chop
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German Slaw
Submitted by Angela Colton |
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INGREDIENTS •
1 medium cabbage and 2 medium onions (chopped and
pour 3/4 cup of sugar on them). •
Heat to boiling 3/4 cup vinegar, •
3/4 salad oil, •
1 teaspoon celery seed, •
1 tablespoon sugar, •
2 to 3 teaspoon salt, •
1 teaspoon dry mustard |
DIRECTIONS Refrigerate, will keep 7
to 10 days |
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Submitted by Karen Gramm |
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INGREDIENTS •
1 10 oz pkg frozen peas (thawed) •
2-3 C shredded cabbage •
1/2 C chopped onion •
1/4 C sour cream •
1/4 C mayonnaise •
1 t prepared mustard •
1 t white wine vinegar •
1/4 t salt •
1/4-1/2 t curry powder •
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 1 pound ground beef
¼
cup onion – chopped
¼ cup carrots – grated
1 tsp garlic powder
1 tsp salt
Dash of pepper
3 tblsps soy sauce |
PREPARATION:
1.
Brown ground beef. Add
salt, pepper & garlic and heat 5 minutes. Mix
in onion, carrots, soy sauce and simmer 15 minus
2.
Remove from heat and cool.
3.
Once mixture is cool, wrap in
lumpia wrappers.
4.
Deep fry, air fry or broil to
crisp lumpia wrappers |
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Ranch Beans
Submitted by Karen Gramm |
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Serves:
8-10
INGREDIENTS • 1 Onion, chopped • 1 Envelope Onion
Soup Mix • 1 Can Ranch Beans,
Do Not Drain • 1 Can Lima Beans,
drained • 1 Can Kidney Beans,
drained • 1 Can Green Beans, I
like to use Frozen Green Beans • 1 1/2 C Catsup • 1 tsp Garlic • Salt and Pepper to
taste |
PREPARATION: 1. Sauté Chopped onions
until soft and golden. 2. Mix all the Beans and
add the remainder of the ingredients. 3. Warm on stove or in
crockpot. |
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Cabbage Salad
Submitted by Karen Gramm |
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Serves:
8
INGREDIENTS − 1 chicken breast
(optional) − 2 tbsp sesame seeds − ½ C. slivered
almonds − 4 green onions
chopped − 1 small head of
cabbage chopped − 1 pkg. Chinese
noodles (Ramen) Dressing: − ½ C. vegetable or
olive oil − ½ package of Ramen
noodle seasoning − 1 tsp oregano − Dash of sugar
− 2 tbsp sesame oil (optional) |
PREPARATION:
1. Put all together except
sesame seeds, almonds and noodles. Refrigerate 3-4
hours.
2. Toast sesame seeds,
almonds and noodles. 3. Toss with dressing
just before serving. |
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Marinated Olives
Submitted by Karen Gramm |
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Serves:
a hungry group INGREDIENTS • 7 oz. jar of green
olives • 2 - 6 oz. cans ripe
olives • 2-3 stalks minced
celery • 5-7 cloves garlic • ½ t. crushed red
pepper • 1 t. oregano • ½ t. sugar • 3 T. extra virgin
oil
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PREPARATION: Mix all ingredients with
olive oil and marinate in refrigerator overnight or
at least 1 hour before serving. It will keep in the
refrigerator for a month or more (or until the hubby
finds it). Note: You can also add
canned Button Mushrooms, Hearts of Palm, Artichoke
Hearts, or cooked and chopped Asparagus. I mince the garlic and
celery in the food processor; it makes the
preparation much easier. |
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Restaurant-Style Hashbrown Casserole This hashbrown
casserole is a great way to dress up frozen
hashbrowns! Substitute Colby cheese for a change
from the usual cheddar.
Original recipe by
MARBALET, submitted by Jan Westfall
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10
mins
Servings: 5
Yield: 1 9x13-inch
casserole
Ingredients
Directions
Step 1: Gather all
ingredients. Step 2: Preheat the
oven to 350 degrees F (175 degrees C). Spray a
9x13-inch dish with nonstick cooking spray. Step 3: Gently mix
potatoes, soup, cheese, onion, butter, salt, and
pepper in a large bowl. Pour into the prepared
dish. Step 4: Bake in the
preheated oven until browned, about 1 hour.
Step 5: Serve and
enjoy! Nutrition Facts Per serving: 550
calories; total fat 48g; saturated fat 27g;
cholesterol 101mg; sodium 1334mg; total
carbohydrate 38g; dietary fiber 3g; total sugars
1g; protein 17g; vitamin c 18mg; calcium 357mg;
iron 2mg; potassium 920mg
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Baked Chicken Spaghetti Submitted by Susan Jacobs Ingredients
Instructions
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Pecan Pie Bars Submitted by Karen Gramm, Inspired by Astrid Krajeck Ingredients
Crust 1 1/2 cup all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
1/2 cup butter
3/4 cups light corn
syrup (half regular and half dark)
Filling
3/4 cup white sugar
2 large eggs
1 12 tablespoons
butter, melted
3/4 teaspoon vanilla
extract
1 1/4 cups chopped
pecans Preparation
1.
Gather the ingredients.
Preheat the oven to 350 degrees F.
Lightly grease a 7x11 inch baking pan.
2.
Combine flour, 1/4 cup sugar, and
salt in a large bowl (or food
processor). Cut in 1/2 cup of
butter until mixture resembles coarse
crumbs. Sprinkle mixture evenly
over the prepared pan and press firmly
to make a crust. Bake in the
preheated oven for 20 minutes.
3.
Meanwhile, mix corn syrup, 3/4
cups sugar, eggs, 1 1/2 tablespoons
melted butter, and vanilla together in a
large bowl until smooth. Stir in
chopped pecans; spread filling evenly
over baked crust as soon as it comes out
of the oven.
4.
Bake in the preheated oven until
filling is set, about 25 minutes.
Allow to cool completely in the pan on a
wire rack before slicing into bars. |
2816 Boatner Road
Eglin AFB, FL 32542
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eglinyachtclub@gmail.com
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