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Saucy Zucchini
Posted by Members - This has been viewed 285 times and there are 0 comments
Posted In Recipes
 
Recipe by BoatUS Member Susan Johnston, Paducah, KY
1 lb. unpared, zucchini, thinly sliced (about 4 cups)
2 medium onions, chipped
2 tbsp oleo (or margarine)
2 tbsp flour
1 tsp each salt and pepper
1 cup milk
1 cup sour cream
1/2 cup shredded cheddar cheese (sharp)
1/2 cup buttered crumbs (or corn flakes)
Cook zucchini and onions until tender in a small amount of water. In another saucepan, melt butter and blend in the flour. Add milk at once and stir. Let mixture thicken and bubble over medium heat. Fold in sour cream. Combine sauce and cooked (drained) zucchini. Place in a baking di...... Read More

Carob Bread
Posted by Members - This has been viewed 2181 times and there are 0 comments
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A member recipe by Ann S. Hutchins, North Palm Beach, FL " Algorithm"
A nutritious bread that can be served anytime.
1/2 cup carob powder
2 tsp vanilla or maple extract
1/2 cup apple juice
1/3 cup oil
2 eggs
3/4 cup mashed banana
1 3/4 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
Combine carob powder, eggs, and mashed banana in a bowl and beat. Add juice, oil, and extract. Beat. Add flour, baking powder, and baking soda. Mix just enough to combine ingredients. Add nuts. Spoon into an oiled and floured 4 1/2" x 8 1/2" loaf pan...... Read More

Snowblower
Posted by Members - This has been viewed 3140 times and there are 1 comments
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Snowblower
A recipe by Mrs. Jack H. Mumaugh, Vienna, WV "Mijee Lou"
1 quart Cranapple Juice
1/4 tsp ground cloves
2 cinnamon sticks
1/3 cup rum
6 lemon slices
Simmer mixture 10 minutes. Pour into mugs.

Sailor’s Stew
Posted by Members - This has been viewed 3313 times and there are 0 comments
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by Elaine M. Meigs, Brewster, MA
3 cans oyster stew
pinch of thyme
2 large cans evaporated milk
pinch of cayenne
1/2 lb scallops
chopped chives
1/2 lb medium shrimp (cooked)
1 lb fillet of flounder or other lean fish, diced
1/2 lb lobster meat (cooked)
In large saucepan, combine oyster stew with milk. Heat, but do not boil. Add the seafood and fish. Heat until fish is thoroughly cooked. Add thyme and cayenne. Garnish with chives. Serves 6.

Crab and Asparagus Benedict
Posted by Members - This has been viewed 4275 times and there are 0 comments
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by Betty L. Kelly, Lusby, MD
1 can (6 oz.) crabmeat
1 can asparagus spears
1 staulk of celery (chopped fine
2 slices of American cheese
1/4 cup mayonnaise
2 English muffins
2 tsp lemon juice
paprika
dash of seafood seasoning
Mix celery, mayonnaise, lemon juice and seasoning, Gently toss in the crabmeat. Split muffins in half and butter. Fry lightly in a heavy skillet over medium heat. Lower heat and turn over the muffins and top each with asparagus spears. Cover them with crabmeat mixture. Cut the cheese slices diagonally into fourths, put two triangles on top of the crabmeat and spri...... Read More

Peanutty Chocolate Squares
Posted by Members - This has been viewed 3475 times and there are 0 comments
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by Pamela Maw, St. Thomas, Ontario, Canada
1 can sweetened condensed milk
2/3 cup peanut butter
2 1/2 cups chocolate wafer crumbs
1 cup chocolate chips
1 cup flaked coconut
Combine sweetened condensed milk and peanut butter. Stir in crumbs, coconut, and chips; mix well. Lightly grease a pan and press mixture into it. Store in the ice-box for an hour and cut into serving pieces.

Asparagus Seashore
Posted by Members - This has been viewed 6627 times and there are 0 comments
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by Jerri Berkley, Johnson Creek, WI " Time Out"
2 pkgs. frozen asparagus, cooked as directed
1 pckg. fresh frozen shrimp, cooked as directed as drained or 1 can (10 oz) shrimp
dash paprika
1 can cream of shrimp soup
3 oz pckg. cream cheese
1/2 cup buttered croutons (seasoned)
Blend soup and cream cheese. Add shrimp. Pour over asparagus in casserole. Top with croutons. Sprinkle with paprika. Bake at 350 degrees for 1/2 hour or until heated through. Serves 6 -8. May be made ahead and refrigerated until read to bake.

Bahamian Conch Burgers
Posted by Members - This has been viewed 4509 times and there are 0 comments
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by Jack and Mary Ellen Lesemann, Charleston, SC "Cape Romain"
2 large Bahamian Conch, cleaned
1 medium onion
2 eggs, beaten
1/2 cup Ritz cracker crumbs
1 tsp lemon or lime juice
1/4 tsp pepper
1 tsp parsley
Run conch and onion through fine cutter of meat grinder. Add eggs, crumbs, and lemon or lime juice, pepper or parsley. Shape into 4 burgers and fry on both sides in bacon drippings until brown. Serve with tartar sauce. Serves 2-4.

East Bay Sea Salad (Sea Legs or Crab)
Posted by Members - This has been viewed 4025 times and there are 0 comments
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Recipe by John Donnelli, Plattsburg, NY "Sweet Sensation"
East Bay Sea Salad
1 lb. shredded sea legs
fresh green grapes
2-3 tbsp diced onions
2-3 tbsp diced celery
salt and pepper to taste
1/2 - 2/3 cup mayonaise
Add enough mayonnaise to lightly coat the shredeed sea legs. Add onions and celery , and salt and pepper to taste. Serve chilled on lettuce with fresh green grapes.

Apple Pizza
Posted by Members - This has been viewed 4222 times and there are 0 comments
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Recipe by Frank and Bea Hagele, Marathon, FL, "Queenie II"
Crust:
2 cups flour
2/3 cups Crisco
1 tsp salt
5-6 tbsp cold milk
Filling:
5 large apples, peeled and sliced
1 tsp cinnamon
12 cup sugar
Topping:
1/2 cup sugar
1/2 cup flour
1/2 stick eleo (margarine)
For crust, sift together 2 cups flour and a teaspoon of salt. Add Crisco and mix by hand until Crisco lumps are size of small marbles. Add cold milk and mix quickly. Place dough into pan and press out with hands. Make edges at least 5/8" high. For filling, arrange apples in a single layer on the dough. Mix ...... Read More

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