CHARTER BOAT
FISHING TRIP
EXTRAVAGANZA
FISHING PHOTOS
FISHING
UPDATES
RECIPES
NOOZE
CIVIL WAR BUFFS
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CHERRY CRUMB CHEESE CAKE |
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WEBMASTERS PERSONAL RECIPE
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Ingredients
· 21 Ounce can of Cherry pie filling
· Graham cracker pie shell
(Ready made)
· 8 oz Cream cheese
· 1 cup powdered sugar
· 2 tablespoons butter
· 3/4 cup Brown sugar
· 3/4 cup Rolled Oats
· Non stick Bakers spray
CRUMBLE TOPPING Preparation:
Turn oven on to 400 degrees
Spray cookie sheet with non stick Bakers spray
Mix oats, brown sugar and butter in a bowl
until mixture is pretty thorough
Spread onto the pre coated cookie sheet
When oven has reached 400 degrees,
put cookie sheet in with mixture for 10 minutes
Then remove to cool
When it is cool, crumble it.
Sprinkle it over the completed pie
PIE Preparation:
In mixing bowl, blend the cream cheese and powdered sugar.
Note: A couple tablespoons of milk added
might make the mixing go a little easier.
Spread the mixture into the Graham Cracker Pie shell.
Pour in the Cherry pie filling.
Smooth it out
Then sprinkle the Crumble topping onto the Cherry pie filling.
Refrigerate pie for about 40 minutes before serving.
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SPICY CABBAGE SOUP
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WEBMASTERS PERSONAL RECIPE
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Ingredients
· Corned beef lunch meat
1/8 to 1/4 pound
· Half head small/medium cabbage
· 15 and a quarter ounce can of corn
· 15 ounce can of lima beans
· 14 and 1/2 ounce can diced tomatoes
with Jalapeno Peppers
·1 tablespoon powdered garlic
·1 tablespoon of dried parsley
DIRECTIONS
Cut cabbage into strips about a half inch wide.
Place them in a pot and cover with water.
Cook until tender.
Cut up an eighth to a quarter of a pound
of corned beef lunch meat.
Slice it in small pieces.
Put in Garlic, Parsley, Lima Beans, corn, and tomatoes with Jalapeno in pot.
Stir and let simmer until flavors are blended.
Serve while soup is hot.
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A VARIETY OF RECIPES ARE SHARED ON THIS PAGE
IT IS HOPED THAT YOU WILL ENJOY THESE TREATS
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UNUSUAL RECIPES TO ENJOY
PLEASE NOTE: DUE TO SALT CONTENT
If you have high blood pressure, avoid Poor man's Lobster and Poor man's cold boiled shrimp
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POOR MAN’S LOBSTER
Ingredients
· Salmon Or Lake Trout
· Potatoes
· Onions
· Half pound butter
· 1 Cup salt
10 quart cooker
Fill 2 thirds full of water
Bring water to boil
Cut fish into 1 inch x 2 inch (or 3 inch) strips.
Add Potatoes and onions
12 Minutes later:
1 Cup salt
Pieces of fish
After 20 minutes: Get butter ready.
Melt half pound.
Maintain boil
Get a colander
8 minutes later:
Take fish out
Mash potatoes.
Dip pieces of fish in drawn (melted) butter
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POOR MAN’S COLD BOILED SHRIMP
Ingredients
· Salmon Or Lake Trout
· Potatoes
· Onions
· Half pound butter
· 1 Cup salt
10 quart cooker
Fill 2 thirds full of water
Bring water to boil
Cut fish into 1 inch x 2 inch (or 3 inch) strips.
Add Potatoes and onions
12 Minutes later:
1 Cup salt
Pieces of fish
After 20 minutes:
Get a colander
8 minutes later:
Take fish out
Deep chill
Mash potatoes.
Dip pieces of fish in shrimp cocktail sauce
SAUCES AND GRAVIES |
| 5 DOLLAR TOMATO SOUP |
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WEBMASTERS PERSONAL RECIPE
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- INGREDIENTS
- 1 can condensed tomato soup (10 and three quarter ounces)
- half can water
- half can milk
- 1 half can (14.5 ounce) petite diced tomatoes
- 1 Teaspoon chopped garlic
- 1 Teaspoon dill weed
- 1 Teaspoon dried parsley flakes
- butter
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- Mix the tomato soup, water and milk together.
- Add garlic, dill and parsley flakes.
- Heat and stir.
- When nearly done, add the diced tomatoes.
Give enough time to heat it up.
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Serve in individual bowels with a tab of butter on top. |
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ENJOY |
GRANDMA'S POT OF CHILI
If you like hot spices or tabasco sauce in yours,
do it by the individual serving so that everyone can enjoy
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WEBMASTERS PERSONAL RECIPE
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- 2 lbs Ground chuck
- 1 large Green bell pepper
- 1 Medium or large onion
- 30 ounce can of black beans
- 40.5 ounce can of dark red kidney beans
- 2 cans 28 ounce each of diced tomatoes
- 2 cups ketchup
- 4 cups v-8 or tomato juice
- 5 tablespoons chili powder
- 5 tablespoons dried parsley
- 3 tablespoons chopped garlic
- 1 and half cups of water
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PREPARATION: FIRST STEP
- Brown ground meat
- Cut onion and bell pepper in very small pieces
- While meat is cooking, crumble it
- Place a plastic bag into a pan in sink
- Put a colander on top
- After meat is cooked
- Drain grease into bag for disposal
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PREPARATION: SECOND STEP
- Put a large pot on stove
- Turn heat on medium
- Pour in water, ketchup, and V8
(or tomato juice)
- Pour in the 2 large cans of beans
- Add the onions and bell pepper
- Add chili powder, parsley, and chopped garlic
- Add tomatoes
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PREPARATION: THIRD STEP
Cook over medium heat
stir occasionally until hot
simmer for 90 minutes to two hours |
Place excess in individual freezer containers
for use at a later date
Serving suggestion:
In each serving:
Sprinkle some shredded cheddar cheese
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PLUM SAUCE FOR DINNER HAM |
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WEBMASTERS PERSONAL RECIPE
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INGREDIENTS
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1 teaspoon Nutmeg
2 cups Dark Brown Sugar
1 and a half sticks Butter
or: 3 quarters cup (melted) |
12 ounce jar Red Plum Preserves
half cup Honey
1 and a half teaspoons Rubbed Sage |
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DIRECTIONS: |
Place ham in a turkey bag (Keeps meat moist)
Place ham in oven according to time and temperature needs
(Warm honey slightly in a microwave oven; makes it easier to work with.)
Combine all ingredients.Over low heat (or in a microwave oven),
stir occasionally, until it blends and melts together.
Open the folds in the spiral cut ham and work it in.
Place ham in oven according to time and temperature needs
coat well with the remaining mixture.
Return to oven with out the turkey bag
for completion of the last twenty minutes
Save the left over glaze.
Use it to serve as a nice sauce on individual ham servings.
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DIRECTIONS: FOR SAUCE
Same recipe as above
Use it to serve as a nice sauce on individual ham servings.
Refrigerate or freeze left over to use at later date. |
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MARINARA RECIPE |
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WEBMASTERS PERSONAL RECIPE
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Ingredients:
- 48-ounce can of crushed tomatoes
- 28 ounce of can of plum tomatoes cut in small pieces
- 2 Tablespoons Olive Oil
- half cup finely chopped onion
- 2 cloves of fresh garlic or 1 teaspoon of minced garlic
- 28 ounces of tomatoes
- 2 tablespoons parsley flakes
- 1 third cup corn syrup
- 1 Teaspoon Basil
- half teaspoon Oregano
- one quarter teaspoon Red Pepper flakes
- 1 quarter cup sugar
Optional:
Half cup of finely diced celery
Directions:
Heat Garlic and oil. Do not burn.
Add spices and onions
Break tomatoes with fork if not previously cut into small pieces.
Cook over low heat 1 hour
Add more Parsley before serving
Very good on Mozzarela cheese sticks and pasta dishes
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MAGNIFICENT SALMON |
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WEBMASTERS PERSONAL RECIPE
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INGREDIENTS:
NOTE:
I prefer using cast iron due to even heating to cook this in but other utensils will work.
INITIAL PAN INGREDIENTS:
Powdered Garlic
Granulated or powdered Ginger
Parsley flakes
Half cup of water
SAUCE INGREDIENTS:
Yogurt Plain
Capers
Sweet Relish
Bottled Horseradish cream sauce
Apple Cider Vinegar
DIRECTIONS
Sprinkle powdered Garlic on the cooking area of the pan.
Use enough to give a dusting that liberally coats the cooking area of the pan white.
Sprinkle granulated Ginger over the top of the garlic.
Sprinkle Parsley flakes over this coating area.
Lay individual Salmon filets on top
of the spice bed skin side down.
Gently pour half cup of water along the side of the filets.
Sprinkle powdered Garlic on top of the filets.
Sprinkle granulated Ginger over the top of the garlic on the filets.
Sprinkle Parsley flakes over the filets.
Place the pan over medium low heat.
Cover with a vented lid (or a lid slightly open to vent some of the steam).
Check on water level in 15 minutes. Do not let water completely evaporate.
Continue cooking over low heat for 10 minutes more.
Turn the filets over.
Sprinkle powdered Garlic on top of the filets.
Sprinkle granulated Ginger over the top of the garlic on the filets.
Sprinkle Parsley flakes over the filets.
Continue cooking over low heat for 5 minutes more.
While the Salmon is cooking, prepare the sauce.
SAUCE RECIPE
Mix all ingredients with a fork in small bowl
1/2 cup Plain Yogurt
4 teaspoons of Capers
3 teaspoons Sweet Relish
3 teaspoons bottled Horseradish cream sauce
1 tablespoon of apple cider vinegar
Place filets on serving plates.
Place sauce along top side and edge of filet
Lay a nice thick ribbon of sauce along the side.
Garnish with a sprig of fresh Parsley
Suggestions-Serve with:
Baked potato split filled with plain yogurt
Choice of steamed baby carrots or tender Asparagus tips.
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HOW TO CUT UP A WHOLE CHICKEN
Save money on your food bill by taking a couple of minutes |
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This method was provided by a cook from the Old school
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Always use caution with sharp cutting utensils
Lay the chicken on a cutting board with the breast side up.
Pull or push a thigh away from the body.
Using a sharp knife, cut through the skin
between the body and leg thigh exposing the hip joint.
Lift the chicken.
Bend the thigh rear ward until the hip joint
is pushed out of its socket.
Cut through the joint.
Do the same on the other thigh.
Pull a wing away from the bird.
Slice through the skin between body and wing
exposing the shoulder joint.
Cut through the joint. Do the same on the other wing.
Place the chicken on its back.
At the tail, insert the knife horizontally.
Slice between the back and the breast
all the way up to the neck.
Lift the breast from the back.
Cut the bones at the shoulder
to separate the breast from the back.
Place the breast skin side down on your cutting board.
Bend it backwards to reveal the breast bone.
Cut the breast in half on one side of the breast bone.
If you prefer to have drumsticks and thighs
instead of leg quarters, bend the drumstick back
toward the thigh exposing the knee joint.
Cut through the skin and joint. Do this again on the other quarter.
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Webmaster: Fred L. Dooley, Jr.
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