Archive for the ‘Recipies’ Category

BREAD – 2# Heavy Grain Bread

Monday, January 1st, 2007

 This recipe works for an automatic bread maker.

Combine the following dry ingredients (in a bowl):

  • 2 C White Flour (traditional)
  • 1 C 100% Stone Ground Whole Wheat Flour (Bob’s Red Mill)
  • 1/2 C Whole Wheat Flour (traditional)
  • 1/2 C Bulgar (bulk)
  • 1/2 C Millet Seed (bulk)
  • 1/3 C Flax Seed (bulk or Bob’s Red Mill)
  • 1/4 C Sugar
  • 2 Tbls Gluten Flour (Bob’s Red Mill)

Combine the following wet ingredients (in the bread maker):

  • 1 7/8 C Hot Water (I use hot tap and microwave for 1 minutes)
  • 1/3 C Olive Oil (extra virgin)
  • 1/2 Tbls Salt (dissolve in hot water)

Add mixed dry ingredients over top of wet ingredients.  Do not stir.  Add the following yeast to the top of the dry ingredients.

  • 2.5 teas Fleishchmann’s Rapid Rise Yeast

Start bread machine.  On my machine it is set at:  2#, No Extras, Whole Wheat, Medium, 3 hours 35 minutes. 


Crab Encrusted Halibut with Sweet Chili Sauce

Monday, January 1st, 2007

(Serves 4)

  • 1 cup panko bread crumbs (Japanese bread crumbs)
  • 1 pound crab meat (Dungeness crab is best)
  • 4 6- ounce. halibut filets
  • Kosher salt, black pepper and Old Bay (McCormick) seasoning, to taste
  • 1 cup all purpose flour
  • 3 whole eggs
  • 1 ounce vegetable oil
  • 1 ounce unsalted butter
  • 1 cup Mae Ploy sweet hot chili sauce
  • 1/2 cup heavy cream

Preheat oven to 350° F.
Crumble bread crumbs and crab meat, using your hands to make a crab breading. 
Season fish with salt, pepper, and Old Bay seasoning (optional).  Place flour in a bowl, whip eggs with a fork and place in a separate bowl, and the crab mixture in another bowl.  Dust the halibut in the flour bowl, then coat fish with the egg, and last with the crab mixture.  Continue breading procedure with remaining pieces of fish, and set aside. 
Heat chili sauce in small saucepan on medium high heat.  Once hot add cream and turn heat down to medium, simmer until desired consistency. 
Heat oil and butter in large saute pan med-high heat and pan fry halibut until golden brown on both sides.  If it is not finished cooking, place on lightly oiled baking sheet and finish in oven  approximately 7 minutes. 
For service place 3 tablespoons of warm chili sauce cream on plate, set fish on top of sauce and pour desired amount of sauce on top.

Served at the Waterfront Depot, Florence, OR.   

Microwave Peanut Brittle

Monday, January 1st, 2007
Put the following ingredients in a large ( I use a two-quart) glass bowl and stir together.  Just leave the wood spoon in the bowl.
  • 1 cup raw peanuts   
  • 1 cup sugar
  • 1/2 cup Karo syrup

Cook 9 minutes on High (microwave in the 5th Wheel) or 7 1/2  on High (microwave @ home)—this is kind of hard to judge as it depends on the wattage of the microwave.  If the first batch doesn’t harden add about 1 1/2 minutes.  If it seems burnt, reduce first cooking time by about 1 1/2 minutes.  (Advantium Microwave is 7.5 minute total time).

Don’t remove the bowl.  Just quickly add:

  • 1 tsp butter
  • 1 tsp vanilla. 

Stir a little with a wood spoon and leave the spoon in the bowl.

Cook 1 1/2 min on high. (Advantium Microwave is 1 minute).
Carefully remove the bowl from microwave and stir in:
  • 1 tsp soda
Use the wooden spoon to empty the mixture onto a greased cooky sheet or pizza pan.  Don’t try to spread it—-it’ll spread by itself.  (Other recipies suggest pre-warming the pan so that it levels out better).  Let it cool, then remove it from the pan and break into pieces.
Recipe by Charlene Harris, 2007 Canadian Maritine Caravan

Blue Cheese Bites

Monday, January 1st, 2007


  • 1 stick of butter
  • 4 oz of blue cheese
  • 2 packages (tubes) of 10 count refrigerator biscuits

Melt the butter and blue cheese.  Cut each biscuit into 4 pieces and fill two small round cake pan.  Pour butter/cheese mixture on top.  Bake at 400 degrees about 10 minutes. 

(By Maxine Warren at the Salen Country Coach  RV Pre-Rally)

Frozen Margarita (Slush)

Monday, January 1st, 2007


  • Two 1.75 liter bottles of Jose Cuervo Margarita Mix
  • One 1.75 liter bottle of Jose Cuervo Tequila
  • One 750 ml bottle of Triple Sec
  • Two empty 1.75 liter  Jose Cuervo Margarita Mix bottles (from previous purchases

Do the following:

  • Split the two 1.75 liter bottles of mix equally between the four mix bottles (each 1/2 full)
  • Split the 1.75 liter bottle of Tequila equall between the four mix bottles (now 3/4 full)
  • Add about 4 or 5 ounces of Triple Sec to each of the four mix bottles
  • Cap, shake and freeze each bottle 24 hours before needed.

Remove bottles as needed from freezer. Shake to loosen/mix slush (let stand at room temperature if necessary to get it shakeable).

Pour into glasses without ice, or invert bottle and squeeze slush out.  If not frozen, serve with ice.



Vodka-Lemonade Drink

Monday, January 1st, 2007

This is a favorite for everyone I serve this to.  Easy to make.

Place ice cubes in a glass.  Add:

  • Frozen lemonade concentrate (fill glass to 1/3 to 1/4 full)
  • Vodka (fill glass to 2/3 to 3/4 full)
  • 7-UP (fill glass to top)

Basically 1/3, 1/3, 1/3, or to taste.  Then stir and serve.

Death By Chocolate

Monday, January 1st, 2007
  • 1 pkg. brownie mix or 2 doz. pre-made brownies
  • 2 (6 serving) pkg. chocolate pudding mix
  • 14 Skor or Heath candy bars (though if someone eats a couple, no one will notice)
  • 2 (12 oz.) containers Cool Whip, thawed
  • 1/4 cup cocoa powder

Bake brownies according to package directions.  Cool and cut into squares.

Prepare pudding mix according to directions.  Chill.

Crush all the candy bars.

Blend cocoa powder into the Cool Whip.

In a large bowl, layer half the brownies on the bottom.  Spread half the pudding  over the brownies.  Sprinkle half the crushed candy over the pudding.  Cover all with half the whipped topping.  Repeat the layers, reserving a little crushed candy to sprinkle on top (shavings of chocolate work well, too).  Refrigerate for a couple of hours (if you can wait that long). Serves "A whole bunch of folks."  

Hot Artichoke Dip

Monday, January 1st, 2007
  • 18-20 oz drained marinaded artichoke hearts – finely chopped
  • 1 clove garlic – crushed
  • 1 cup mayonaise
  • 1 cup parmesan cheese
  • 1 1/2 teaspoon lemon juice
  • 1 box Triscuits

Hot Artichoke Dip

Finely chop artichoke hearts. Mix with crushed garlic, mayonaise, parmesan cheese and lemon juice. Bake in glass or corning ware bowl at 350 degrees for 40 minutes. Serve hot or warm with Triscuits. This is not an advertisement for Triscuits, but they really work the best for this recipe.

Banana Foster

Monday, January 1st, 2007

This is a simple recipe that we often use for a B.Y.O.B party — that is Bring Your Own Banana!  It is done on a BBQ.

Take a large sheet of heavy duty foil – approximately 18" wide roll by 24-28 inches.  Fold in half (18 x 12-14 inches.  Fold at a 45 degree angle the two corners nearest the fold, using multiple small folds to create a tight seal.  You now have a "V" shaped container with an 18" opening at the top.  (I will eventually provide a photo here).

Add the following to the pouch:

  • One banana sliced like for cerial
  • Two tablespoons of Kahula (Apple Juice can be substituted for alcohol free version)
  • Two tablespoons of Brown Sugar
  • Two tablespoons of Salted Butter (yes, 1/4 of a cube)

Roll down the top to form a tightly sealed bag.  Shake.  Write you name on the bag if BBQing several.

BBQ for five minutes, turning one or twice.

Over a bowl of ice cream (recommend fairly hard, as the sauce is very hot), have someone hold both end of the triangle top, while you slice an openning in the bottom middle to let all the sauce and bananas slide down the funnel, over the ice cream.


Poppy Seed Dressing

Monday, January 1st, 2007

This recipe beats any that can be bought in a store:

3/4 c. Mayonnaise
1/2 c sugar
2 T. vinegar
1/4 c milk
2 tsp. poppy seed

Mix dressing ingredients ahead and store in refrigerator.
Better if it sits over night. Mix lettuce, fresh strawberries
and sliced onions. Mix salad and dressing together
just before serving. If mixed too far ahead,
lettuce becomes soggy.