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Boiled Boat Shrimp
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Combine in a saucepan
10 cups water
2 celery stalks, cut into pieces
1 medium onion, sliced
1 small lemon, quartered
1/2 bunch fresh parsley
8 black peppercorns
2 bay leaves
1 tablespoon salt
1/2 teaspoon ground red pepper
Directions: #1:
Bring water and ingredients to a boil, reduce the heat, and simmer, uncovered, for 10 minutes. Strain the liquid and return liquid to the pan.
#2:
Add: 2 pounds shrimp, any size, fresh or frozen, preferably in their shells.
#3:
Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 minutes exactly.
#4:
Drain the shrimp, remove to a platter, and let cool. Serve!
Bring water and ingredients to a boil, reduce the heat, and simmer, uncovered, for 10 minutes. Strain the liquid and return liquid to the pan.
#2:
Add: 2 pounds shrimp, any size, fresh or frozen, preferably in their shells.
#3:
Return the liquid to a boil, reduce the heat, and simmer, uncovered, for 2 minutes exactly.
#4:
Drain the shrimp, remove to a platter, and let cool. Serve!
Comments: Great recipe we have been using for a while. Credit: Joy of Cooking: All About Party Foods & Drinks, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.
Tortilla Roll-Ups
Number of Servings: 4
Added By: Sharon G.
My Yacht Name: Lucille
Yacht Manufacturer: Island Packet
Ingredients: 4 large, soft tortillas
1 can refried beans
1-2 c. shredded cheddar
1 jar thick salsa
leaf lettuce
Directions: Spread 2-4T. refried beans on each tortilla. Sprinkle with cheddar cheese. Spoon salsa across the middle of the tortilla. Place lettuce on half of tortilla, then roll, tightly, from that end to the opposite side. Wrap in plastic wrap and chill in cooler while enjoying a short sail. When ready to serve, remove plastic, then fasten with 5 toothpicks, evenly spaced. Slice between toothpicks. Place on end, showing the cross section, to serve.
Comments: This makes an easy to make, easy to eat, lunch or appetizer, and can easily be changed to suit a variety of tastes, or ingredients on hand. For example, cream cheese and ham with spicy mustard works very well.
Salmon Dip
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 8 oz. light cream cheese
1/2 C light sour cream OR 1/4 C mayo
1/4 C butter
3 T chopped pimentos
1 T chopped fresh parsley
1 - 2 t grated onion
1 7 oz. can salmon, drained and de-boned
1/4 t dried dill weed
Directions: In a medium bowl, combine all ingredients except salmon and dill. Beat with an electric mixer until smooth. Gently stir in the salmon and dill. Cover and chill until serving time.
Comments: Serve with mild flavored crackers.
Sausage Stuffed Mushrooms
Number of Servings: 6
Added By: Kathi Crump
My Yacht Name: Cherokee Rose
Yacht Manufacturer: Yacht
Ingredients: 2 qt Large Mushrooms
1/2 lb Ground Sausage
4-6-8 oz Cream Cheese, softened
5-6 Green Onions, Chopped
Parmesan Cheese
Directions: Clean & dry mushrooms, removing stems. Brown sausage. Add cream cheese and green onions. Stuff sausage mixture into mushroom caps. Sprinkle with Parmesan. Broil 5-10 mins. or until tops are brown. Serve hot.
Comments: The orginal recipe came from "Cooking with Karem", compiled by the members and Ladies of Karem Shrine Temple, Waco, TX. I added the sausage. This is a great appetizer that can serve as a meal too. If served as an appetizer, I usually have left-overs and those are wonderful to cut up to use in an omlet the next morning. I've also forgotten to pack the cream cheese and subsituted swiss cheese with sucess. I use Jimmy Dean low fat sausage and no fat cream cheese (when I'm being good to my heart and waist line!) You can prepare the mushrooms for the oven and then refrigerate until ready to bake. I've also cooked these on top of stove in a covered pan and on the grill. Yum, Yum!!
Bacon Cheddar Beer Dip
Number of Servings: 8
Added By: Tricia
My Yacht Name: Island Bound
Yacht Manufacturer: Island Packet
Ingredients: ¾ cups Beer (Use your favorite)
1 package Cream Cheese (8 Ounce Block) •
½ pound Crumbled Cooked Bacon
1 teaspoon Dry Ground Mustard
Dash of Cayenne Pepper or Paprika
2 cups Shredded Cheddar Blend Cheese
Directions: Warm the beer over medium heat in a non-stick saucepan. Stir in the cream cheese until melted. Then add in bacon pieces (reserve some to garnish the top), dry mustard, cayenne and shredded cheddar cheese. Stir until melted and smooth. Top with bacon and paprika
Serve warm with chips, soft pretzels, veggies or whatever else you can think up. Microwave to reheat if the dip cools off or serve in a mini slow cooker to keep it warm.
Seviche
Number of Servings: 4
Added By: Paul Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet
Ingredients: 2 cups of firm white fish
fresh lime juice to cover
1/2 medium onion chopped
1/2 green pepper chopped
1 tomato chopped
hot sauce
salt
pepper
crackers
Directions: Scrape or chop raw freshly caught kingfish, dolphin, or Spanish mackerel into a bowl Cover with lime juice and let soak at least 3 hours add onion, pepper, and tomato to drained fish Sprinkle with pepper, salt and a little hot sauce serve with crackers
Comments: Add chopped coconut or cucumber if you wish.
Hidden Valley Tortilla
Number of Servings: more than 8
Added By: Peggy Cathell
My Yacht Name: AliCat
Yacht Manufacturer: Island Packet
Ingredients: 1 packet (1oz.) Hidden Valley Ranch
2 pkgs (8oz. ea) cream cheese
1 jar (6 oz) marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
3 Tbls fresh minced parsley
Directions: Cream the cheese and dressing mix together. In a separate bowl, stir together artichokes, peppers and parsley. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixtures beginning and ending with a cheese layer. Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers or tortilla chips. Makes 10-12 servings. This is a great treat to share with friends during cocktail hour. Good luck and enjoy. Peggy
Comments: Recipe came from a Hidden Valley cook booklet.
Sausage Delights
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 lb. bulk sausage
2 cans Pillsbury Butterflake Biscuits
Directions: Make sausage into cocktail size balls, fry, cool & drain. Split each biscuit in two. Wrap around sausage balls & seal. Can be frozen at this point. Bake according to biscuit directions. Serve hot.
Comments: Good plain or with dipping sauces.
Puget Sound Asparagus Roll Ups
Number of Servings: more than 8
Added By: Kim Gateman
My Yacht Name: Knot Tonight
Yacht Manufacturer: Carver
Ingredients: 16 oz Cream Cheese (Spreadable)
Sandwich Style Ham Slices 12-24
24 Pickled Asparagus Spears
Directions: Spread cream cheese over shortest lenght of ham, both ends if possible, I use the large rectangles, then cut in half. The asparagus spear goes on top of the cream cheese and roll it up. Serve as cold as possible or keep in shade. Two roll ups a piece as a serving. Too easy.
Comments: I buy the asparagus spears and ham at Costco. We always have this on our annual trips up to the San Juan or while cruising at home around Vashon Island. The kids love this one as much as the adults.
Roasted Peppers W/Cheese
Number of Servings: more than 8
Added By: Melanie Pudelko
My Yacht Name: Pendragon
Yacht Manufacturer: Island Packet
Ingredients: Drain red peppers and chop into small pieces. Cut assiago cheese into small pieces. Combine cheese, red peppers, garlic and olive oil in small bowl and let rest for 2-3 hours. Serve on slices of French bread. (Amount of garlic is recommended but can be to taste - Any sharp cheese can be substituted for Assiago.) I have also added some prepared Bruchetta to the mix as a change of pace.
Directions: Drain red peppers and chop into small pieces. Cut assiago cheese into small pieces. Combine cheese, red peppers, garlic and olive oil in small bowl and let rest for 2-3 hours. Serve on slices of French bread. (Amount of garlic is recommended but can be to taste - Any sharp cheese can be substituted for Assiago.) I have also added some prepared Bruchetta to the mix as a change of pace.
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