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Green Beans with Bacon Sauce
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 4 slices bacon, diced 1/4 C chopped onion 1/2 C catsup 1/4 C brown sugar 1 T Worcestershire sauce 2 cans green beans, drained
Directions: Brown bacon and onion; drain some of the excess fat. Add catsup, brown sugar and Worcestershire sauce and simmer for 2 minutes. Put beans in casserole; pour mixture on top and do not stir. Bake at 350 for 25 minutes.
Comments: This recipe is easily doubled or tripled.
Corn Casserole
Number of Servings: 8
Added By: Debbie
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet 440
Ingredients: 1 box Jiffy corn muffin mix (do not make mix) 1 can cream corn 1 can regular corn (drained) 1 cup sour cream 1 stick melted butter 1 cup shredded cheddar cheese
Directions: Mix together all ingredients except cheese. Pour into 9x9 greased or non-stick pan. Bake at 350 degrees for 45 minutes. When done, spread cheese on top and bake until melted.
Comments: I tried this for Christmas dinner 2008 and everyone loved it.
Microwave Corn Pudding
Number of Servings: 4
Added By: Lenore Dunmire
My Yacht Name: Barefoot
Yacht Manufacturer: Island Packet
Ingredients: 2 slices stale white bread 1 cup milk 1 (15 oz.) can creamed corn 1/4 cup sugar 2 eggs, beaten 1/4 cup melted margarine
Directions: Soak the bread in the cup of milk. Stir all ingredients together and cook 4 min. on high in the microwave. Stir and cook 4 more minutes on high.
Comments: I make this as a side dish. It's quick and easy and you can cut the recipe in half to serve two.
Beeps Hot Veggies
Number of Servings: 2
Added By: Gwen
My Yacht Name: Salt Shaker
Yacht Manufacturer: Island Packet
Ingredients: 1 Tbsp. melted butter 2 Tbsp. soy sauce 2 Tbsp. hot chili sauce Any type or combination of vegetable you like: Broccoli, red pepper, onions, squash, zuchini, cauliflower, cabbage, epplant, etc.
Directions: Coat large piece of aluminum foil with non-stick spray. Cut vegetables into bite-size pieces. Salt & pepper to taste. Pour butter mixture over veggies. Fold foil until tight. Turn over and and wrap in another large piece of foil. Grill over medium to low heat for 10-15 minutes. Turn over and cook for another 10 minutes. OR: Place in baking dish. Cover and bake at 350 degrees for 30 minutes. Serve over rice or pasta with grilled meat.
Comments: I was given this recipe from another cruiser and think it should be shared. These veggies are great but very hot. I have finally convinced my husband to eat broccoli!
Honey-Sauced Vegetables and Pasta
Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1/2 C juliene carrots 1/2C julienne celery 1/2 C julienne green or red bell pepper 1/2 C green onion or other onion, sliced 3 cloves garlic, minced 2 T olive oil 1/2 C water 1/4 C honey 4 t cornstarch 1 t salt 1/4 t crushed red pepper flakes 1/4 t crushed dried rosemary leaves 1/2 lb. pasta, cooked, drained and kept warm
Directions: In a large skillet, stir fry carrots, celery, bell pepper, onions and garlic in oil over medium-high heat for about 4 minutes. In a small bowl, combine remaining ingredients except pasta. Add to skillet, stir fry another minute or until sauce thickens. Serve over pasta.
Comments: Recipe from the National Honey Board, modified slightly. Hayden prefers it without the celery, so I increase the other veggies. Great as a side dish with fresh caught tuna!
Aunt Cecil's Sweet Potato Casserole
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: CASSEROLE 2 29 oz. cans sweet potatoes, drained, or 4 1/2 C cooked and mashed sweet potatoes 4 T butter, softened 1/2 C sugar 2 eggs 1/2 t salt 1/2 C milk 1/2 t vanilla TOPPING 1/2 C brown sugar 1/3 C flour 3 T butter, cold 1/2 C toasted pecans or walnuts 1/2 - 3/4 C shredded coconut 1 - 2 t cinnamon (optional)
Directions: Preheat oven to 350. Lightly butter an 8 x 8 dish. CASSEROLE: Mash sweet potatoes in a medium bowl with a slotted spoon or fork. In a large bowl, beat butter, sugar and salt. Add eggs, milk and vanilla and beat. Add sweet potatoes and beat slowly until blended. Spread mixture evenly in the buttered dish. TOPPING: Stir brown sugar and flour. Cut in cold butter with a fork or fingers until crumbly. Add nuts and coconut. Sprinkle evenly over casserole. Bake at 350 for 35 - 40 minutes. NOTE: To toast nuts, stir them in a skillet over medium high heat til browned and aromatic. Or, roast on a cookie sheet at 400 for 5 - 7 minutes, stirring once or twice. This enhances the flavor, but be careful because nuts will burn quickly.
Comments: This recipe is from Hayden's beloved Aunt Cecil and Uncle Bill from Virginia. We have made it every Thanksgiving for over 40 years, including cruisers' celebrations in St. Mary's, GA, Marineland, FL, Vero Beach, FL and Stuart, FL. Enjoy!
White Beans and Pasta with Beurre Blanc
Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 15 oz. can cannellini or other white beans 3 C chicken or vegetable stock 1/4 C white wine (substitution below) 1/4 C white wine vinegar (substitution below) 1 shallot or small white onion, finely chopped 3 T salted butter, divided 1 C small pasta, like shells or cavatappi, uncooked (115 grams or 4 oz.) Kosher salt, pepper Grated Parmesan or Pecorino Romano
Directions: 1. Add beans and stock to a large pot and bring to a boil. Turn down the heat and simmer for 20 minutes. 2. While beans cook, combine the wine, vinegar, onion and 2 T of the butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Stir in remaining 1 T cold butter in bits. Turn off heat and set aside. 3. Stir pasta into the beans and cook, stirring occasionally, checking until the pasta is cooked through, about 10 more minutes. No need to drain. Stir in the beurre blanc, season generously with salt and pepper. Cover, remove from heat and rest for 5 - 10 minutes. Top with grated cheese at the table. Substitute for white wine: white vinegar with a pinch of sugar and salt stirred in. Substitutes for white wine vinegar: red wine vinegar or apple cider vinegar. Champagne vinegar will be too mild.
Comments: This recipe serves 2 as a main dish or 4 as a side dish. It is from the New York Times Cooking subscription website and I adapted it based on the comments from other readers. I have made it successfully with both substitutions. It was delicious with marinated flank steak on Christmas Day in Simpson Bay, Sint Maarten 2021!
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