Sunday, November 24, 2013

Planning a holiday party? Try this seafood spread.



"Planning a holiday party? Try this seafood spread. The horseradish gives it a special zip to help get the party off to a great start."

Party Seafood Spread
8 oz  Imitation Crabmeat (flake style)
8 oz  Cream Cheese (whipped)
1/4  cup Horseradish Sauce
2-3  Green Onions (chopped)
1/4  cup Almonds (sliced)
Garnish:
Parsley (fresh,chopped)

  • In a mixing bowl, blend Crabmeat, Cream Cheese, Horseradish and Green Onion. 
  • Place mixture in a small baking dish. 
  • Top with sliced Almonds and bake, uncovered, at 375 degrees for 20 minutes. 
  • Serve with crackers or tortilla chips.
*May be doubled for larger groups.


Festive Popcorn Squares


"Here is a poppin’ quick and easy snack that is low in calories and easy to make. Great for the Hoilday Season!!"

Festive Popcorn Squares
6 cups Popcorn (popped)
3 cups Marshmallows (minature)
1 Tbs. Butter
1 cup Cranberries (dried, chopped)
1 cup Walnuts (chopped)
2 Tbs. Orange Peel (grated)
Salt (to taste)

  • Place Marshmallows and Butter in a saucepan. Cook and stir over low heat until smooth.
  • Add the Cranberries, Walnuts, Orange Peel and Salt; mix well.
  • Place the popped Popcorn in a large bowl.
  • Pour the cranberry mixture over Popcorn and toss to coat.
  • Press into a greased baking pan (12" x 8" x 2") and cool.
  • Cut into squares and serve.

Makes 1 dozen squares.



Thursday, October 17, 2013

October Stew


Big Ghosts & Goblins (the little ones too) will enjoy this simple stew. It helps fight the scary chill of those fall and Halloween nights.

Boo Stew
2 cans Golden Mushroom Soup
1 cab Water
½ cup Dry Red Wine
1 tsp Rosemary (dried)
1 tsp Thyme (dried)

1 lb Stew Beef
½ cup Flour
½ tsp Black Pepper
2 Tbs. Olive Oil

2 Carrots (3” pieces)
2 Onions (quartered)
3 Potatoes (quartered)
3 Celery Stocks (3” Pieces
½ lb. Mushrooms (fresh, whole)

4 small Pumpkins (optional)

Preheat Oven to 275 Degrees

Mix Soup, Water, Wine, Rosemary and Thyme in a bowl and set aside.

Place Stew Meat, Flour and Pepper in a plastic bake, shake well coating the meat.
Remove from the bag and brown with Olive Oil in a skillet.

Place Browned Meat, Soup Mixture and all other ingredients in a small roasting pan, mix well, cover and bake at 275 degrees for 4 hours.


While Stew is cooking hollow out 4 small pumpkins. Serve soup in the hollowed out pumpkins or bowls with crusty bread and your favorite beverage. (A dry red wine is perfect for the big ghosts and goblins.)


Tuesday, September 10, 2013

American Flag Etiquette On 9/11


American Flag Etiquette On 9/11

September 11th has been designated as Patriot Day by United States Public Law#107-89. This law amended Title 36 of the United States Code (also, Known as The Flag Code). State and local governments and the people of the United States have been called upon to observe Patriot day with appropriate programs and activities. Further the law requests that individuals observe a moment of silence in memory of the victims.
Current custom indicates that the flag is "in mourning" when it is at half-staff. When a flag is flown at half-staff, it should first be raised to the top of the pole and then lowered to half-staff. For a flag in a bracket on the front of a house or building, it is not possible to lower the flag to half-staff. Therefore, a tradition of using black ribbons as a sign of mourning can be used.
It is important to note that when the United States flag is flown at half-staff, no other flag can be flown at full-staff. It is disrespectful to fly any flag higher than the U.S. Flag at any time.


For Boaters: Ensign
Boats should fly the National Flag. Most pleasure boats in US waters have a choice of 2.
The yacht ensign, with its fouled anchor over a circle of 13 stars, the "Betsy Ross" flag. Originally restricted to documented vessels only, it is now commonly flown on recreational boats of all types and sizes instead of the National Flag (see picture).
The 50-star flag "Old Glory" you are familiar with.
The appropriate time to fly the ensign is from sunrise to sunset, except when racing. However, whenever a boat is taken into international or foreign waters, the 50-star U.S. ensign is the proper flag to fly and the yacht ensign cannot to be displayed. In other words, if you own a US boat in the British Virgin Islands, you should not fly the Ensign, but the National Flag.
Boats today fly the ensign from the stern, which provides the best visibility, but it can also be flown from the leech of the most aftersail. When flown from the stern, it should be on a staff (pole) that is sufficiently long and angled, and that is offset to one side (traditionally the starboard side), so the flag flies clear of engine exhaust and rigging.


More on Flag etiquette:
Federal law stipulates many aspects of flag etiquette. The section of law dealing with American Flag etiquette is generally referred to as the Flag Code. Some general guidelines from the Flag Code answer many of the most common questions:
The flag should be lighted at all times, either by sunlight or by an appropriate light source.
The flag should be flown in fair weather, unless the flag is designed for inclement weather use.
The flag should never be dipped to any person or thing. It is flown upside down only as a distress signal.
The flag should not be used for any decoration in general. Bunting of blue, white and red stripes is available for these purposes. The blue stripe of the bunting should be on the top.
The flag should never be used for any advertising purpose. It should not be embroidered, printed or otherwise impressed on such articles as cushions, handkerchiefs, napkins, boxes, or anything intended to be discarded after temporary use. Advertising signs should not be attached to the staff or halyard.
The flag should not be used as part of a costume or athletic uniform, except that a flag patch may be used on the uniform of military personnel, fireman, policeman and members of patriotic organizations.
The flag should never have any mark, insignia, letter, word, number, figure, or drawing of any kind placed on it, or attached to it.
The flag should never be used for receiving, holding, carrying, or delivering anything.
When the flag is lowered, no part of it should touch the ground or any other object; it should be received by waiting hands and arms. To store the flag it should be folded neatly and ceremoniously.
The flag should be cleaned and mended when necessary.
When a flag is so worn it is no longer fit to serve as a symbol of our country, it should be destroyed by burning in a dignified manner.
Protocol and Display
As with all flags, the national flag should be raised and lowered by hand. Do not raise the flag while it is furled. Unfurl, then hoist quickly to the top of the staff. Lower it slowly and with dignity. Place no object on or cover the flag. Do not use the flag to cover a speaker's table.



Render your flag the respect it is entitled by observing the following rules:

When displayed over the middle of the street, the flag should be suspended vertically with the union (blue field) to the north in an east and west street, or to the east in a north and south street.
Flag Rule image 1


When displayed with another flag from crossed staffs, the flag of the United States should be on the right (the flag's own right, the observer's left) and its staff should be in front of the staff of the other flag. See Rule 10 relative to displaying three or more flags under these conditions.
flag rule image 2



When it is flown at half-mast, the flag should be hoisted to the peak for an instant, then lowered to the half-mast position. Before lowering the flag for the day, it should again be raised to the peak, then lowered. Half-mast is one-half the distance between the top and the bottom of the staff. On Memorial Day, display the flag at half-mast until noon, then hoist to the top of the staff.
flag rule image 3



When flags of states, cities, or pennants of societies are flown on the same halyard with the flag of the United States of America, the U.S. flag should always be at the peak. When flown from adjacent staffs, the national flag should be hoisted first and lowered last.
flag rule image 4



When the flag is suspended over a sidewalk from a rope extending from house to pole at the edge of the sidewalk, the flag should be hoisted out from the building, toward the pole, union (blue field) first.
flag rule image 5



When the flag is displayed from a staff projecting horizontally or at any angle from the window sill, balcony, or front of a building, the union (blue field) of the flag should go to the peak of the staff (unless the flag is to be displayed at half-mast).
flag rule image 6



When the flag is used to cover a casket, it should be placed so that the union (blue field) is at the head and over the left shoulder. The flag should not be lowered into the grave or allowed to touch the ground.
flag rule image 7



When the flag is displayed in a manner other than being flown from a staff, it should be displayed flat, whether indoors or out. When displayed either horizontally or vertically against a wall, the union (blue field) should be upper-most and to the observer's left. When displayed in a window, it should be displayed in the same way, that is, with the union to the left of the observer in the street. When festoons, rosettes, or drapings are desired, bunting of blue, white, and red should be used, but never the flag.
flag rule image 8



When carried in a procession with another flag or flags, the national flag should be either on the marching right, or when there is a line of other flags, in front of the center of that line. For rules governing the position of other flags, see Flags of Nations and State of Florida Flag.
flag rule image 9



When a number of flags of states or cities or pennants of societies are grouped and displayed from staffs with the national flag, the latter should be at the center or at the highest point of the group. For rules governing the position of other flags, see Flags of Nations and State of Florida Flag.
flag rule image 10



When on a staff, the position of the flag is determined by the speaker, who displays it on his right (observer's left), whether he is on a platform or the same level as the audience. For rules governing the position of other flags, see Flags of Nations and State of Florida Flag.
flag rule image 11



When displayed on an automobile, the national flag always commands the honor position, i.e, highest elevation, which is always the honor point regardless of its relative position from right to left. If all flags are on the same elevation, then the honor point is the right-hand position, considered to be the flag's own right as to the directional facing. If mounted on the front fenders, the national flag would fly freely on the right-hand fender as you sit in the driver's seat. Other flags may be displayed from a multiple holder on the left-hand front fender or on the right-hand front fender with the national flag on the driver's left. For rules governing the position of other flags, see Flags of Nations and State of Florida Flag.
flag rule image 12



Remembering all who perished on 9/11









Monday, September 2, 2013

Italian Cooking always brings the crowd to the kitchen!


Cruise Italian with this easy Italian Bake recipe. Put it in the oven 1 hour before launch time. While it bakes whip up a nice fresh salad. When the Italian bake is done place in an insulated container or cover with heavy duty foil, grab a loaf of Italian bread, your favorite red wine and you a set for to cruise Italian style.




ITALIAN BAKE

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as   good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks
  1. Cut up chicken, onion, peppers and sausage.
  2. Boil pasta and drain (don't over cook)
  3. Mix pasta, sausage, onion, peppers, chicken and sauce.
  4. Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
  5. Top heavily with cheese.
  6. Bake at 325 degrees for about 45 minutes or until golden and bubbly.

Thursday, August 15, 2013

Sparkling Peaches


Add some “sparkle” to your cocktail hour or dinner party with this fresh summer peach recipe.


Ingredients

6 Peaches
1 Bottle Champagne
1/2 cup Sugar
1 Vanilla Bean (split lengthwise)

Bring a saucepan three-fourths full of water to a boil. Dip each peach, one at a time, into the boiling water for 5 to 6 seconds. Remove from water and peel the peaches. Halve each peach and remove the pits.

Combine the Champagne 1/2 cup sugar and vanilla bean in a saucepan large enough to hold peaches in a single layer. Place over low heat and stir until the sugar dissolves. Add the peaches and simmer until just tender, 2-5 minutes, do not overcook.

Place the peaches and the cooking liquid to a glass bowl (the peaches must be completely covered by the liquid) and let cool to room temperature. Cover tightly and refrigerate for at least 2 or 3 days.
When ready to serve place in an 8 oz cup or wine glass, garnish with a mint leaf. If taking on a cruise us plastic cup and cover with plastic wrap until ready to serve on board for that “special” cocktail hour.




Saturday, August 3, 2013

Cilantro Corn Salad





"An easy recipe to put together for a lunch, dinner cruise or prepare ahead for a family outing. Best made from fresh corn off the cob."

Ingredients:
2 cups Fresh Corn (canned may be substituted)
¼ cup White Wine (dry or semi-dry)
½ cup Garlic, minced
¾ cup Green Bell Pepper, finely chopped (use red and green for extra color)
½ cup Red Onion, finely chopped
½ tsp. Jalepeno Pepper, finely chopped (optional)

Dressing:
2 Tbs. Rice Vinegar
2 tsp. Lime Juice, fresh
2 tsp. Cilantro, chopped
1Tbs. Parsley, chopped
Sale & Pepper to Taste

Directions:
Heat the Wine and braise the Corn and Garlic in medium pan over medium heat until the Wine has completely evaporated.
Add the Peppers and Onions and toss for three minutes.
Combine the dressing ingredients and toss with the Corn and Pepper mixture.
Serve slightly cool or at room temperature.

Keeps well stored in refrigerator for 4 to 6 days.

Monday, July 15, 2013

Two Easy To Make Carnival Style Recipes, You And The Kids Will Really Enjoy.


Yogunanas

On the water or on-shore here is a nutritious snack that is as fun to make as it is eat.
Let the kids help prepare them. Kids and adults alike will enjoy Yogunanas!!


2 cups Honey Graham Cereal (crushed)
(You can use the kids favorite honey nut cereal.)
4 Bananas (halved, crosswise)
1 cup Yogurt (plain or flavored)
8 Ice-Cream Sticks (flat,wooden)


  1. Place Yogurt in a shallow bowl. 
  2. Carefully insert wooden stick into cut end of each Banana half. 
  3. Roll Bananas in Yogurt and sprinkle with crushed Cereal. 
  4. Cover a small cookie sheet with wax paper. 
  5. Place coated Bananas on cookie sheet. 
  6. Freeze for at least 2 hours, until hard and Serve Frozen.
Makes 8


Baby Elephant Ears

Enjoy the tastes of the county fair anytime with these homemade elephant ears.

1 pkg. Dinner Roll Dough (white, frozen)
1/2 cup Sugar
1 Tbs. Cinnamon
3 Tbs. Butter (melted)
Oil for Deep Frying
  1. Thaw Dough per package instructions.  
  2. Heat Oil in deep fryer.
  3. Mix Cinnamon and Sugar and set aside.
  4. Stretch and shape each piece of Dough into a flat shaped "ear".
  5. Deep fry, a few at a time, until brown (1 to 2 minutes per side) 
  6. Drain on paper towel, brush with Butter and sprinkle with Sugar Cinnamon mixture.
Makes 10 Ears.



Wednesday, June 26, 2013




When it’s your turn to bring the dip for that picnic or cruise try this “dip with the zip”.

Spicy White Bean Dip

3 cloves Garlic
3 cans White Kidney Beans (rinsed, drained)
1/4 cup Lemon Juice (fresh)
1/2 cup Olive Oil
2 1/4 tsps. Cumin (ground)
1 1/2 tsps. Chili Powder
Salt & Pepper (to taste)
3 Tbs. Cilantro (fresh minced)

Garnish:
1 Tbs. Cilantro (fresh, chopped)

Finely chop Garlic in a food processor.
Add the Beans, Lemon Juice and puree.
Mix in Olive Oil, Cumin and Chili Powder.
Season with Salt and fresh ground black Pepper.
Add the 3 tablespoons Cilantro and mix in using the off/on button.
Remove to serving bowl and garnish with the chopped Cilantro.
Serve with vegetables and/or chips.


Makes about 12 servings.


Thursday, May 23, 2013

Southwestern Deviled Eggs







FROM THE GALLEY

For your next Sunset Cruise for an appetizer take along some Deviled Eggs, but not those traditional ones that grandma made, try this contemporary Southwestern recipe.

Southwestern Deviled Eggs

12 Eggs (hard boiled)

4 Tbs. Green Chilies (canned, chopped)
4 Tbs. Whole Kernel Corn (drained, minced)
4 Tbs. Green Onions (minced)
4 Tbs. Monterey Jack Cheese (shredded)
4 Tbs. Taco Sauce (mild or hot, your choice)
Salt to Taste
Chilli Powder (garnish)

Peel and Cut Eggs in half lengthwise then Remove Yolks and set Whites aside.
Mash Yolks and Blend with next 6 Ingredients.
Divide Yolk Mixture and Refill each Egg White.
Garnish with a Sprinkle of Chili Powder.
Keep cool until ready to serve