Ships
Biscuits
1/2 lb. flour
1/2 tsp. salt
water
To make authentic ship's biscuits, mix flour with tsp of salt. Add water a drop
at a time, and mix until you have a stiff dough. Roll out the dough on a board
sprinkled with flour to a thickness of about 1/3 inch. Cut the dough into
squares or circles. Use a fork to prick the tops of the biscuits. Bake in a 375
degree oven until lightly brown. Eat soon or they will grow hard as rocks. (to
"revive" them, place in microwave on high for 10 seconds)
Salt
Pork and Gravy
Slice one pound of salt pork thin. Freshen it by putting the slices in cold
water and bringing to a boil. Then dry the slices, slit the edges and fry to a
crisp. Make cream gravy with the drippings.
Beer Biscuits
2
cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer
Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has
cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown. Once again, Eat soon or they will
also grow hard as rocks.
Pacific
Chicken Wings
40 chicken wings
1/2 cup Soy sauce
1/2 cup Honey
2 tbsp. Vinegar
2 tbsp. Captain Morgan's Spiced Rum
4 tbsp. Fresh ground ginger
Mix all ingredients and pour over chicken wings in a large bowl.
Marinade in the mixture for 8 hours or overnight, turning frequently.
Preheat oven to 400°F, turning and basting several times for 30-40 minutes or
until brown and glazed. (Serves 20-24).
Roast Goose
1 goose
1 apple
1 onion
water
Goose is simplicity itself to roast as it can only be spoiled by overcooking.
First remove giblets, rinse them, put into a small pan, cover with water, add
seasoning and simmer for one hour to produce stock for gravy or soup.
Rinse the body cavity with cold water and pat dry. Secure the wings against the
body with skewers and tie the legs together. Either stuff the neck end or simply
place a cut up apple and onion inside the body cavity. Place trussed bird on a
roasting rack, or small cake rack, inside a deep roasting pan, rub breast with
salt and place in a pre-heated oven at 350 degrees. After 30 mins. prick skin
along each side of the breast and cover pan tightly with foil. Allow 15 minutes
per lb., remove foil for last half hour of cooking time and use some of the fat
for roasting potatoes.
Lift bird carefully on to a carving dish and allow to rest for 20 minutes in a
warm place before carving. Pour fat into a large basin and allow to cool
completely before storing in the refrigerator.
Frodlaw's
Jungle Salad
1 cup celery diced
½ cup walnuts
1 cup sliced grapes
1 cup apples peeled and diced
1
cup drained pineapple chunks
3/4 cup mayonnaise
½
cup grated coconut
Mix everything together and cool in refrigerator
for several hours before serving.
Peas
Porridge (hot or cold?)
1 bag dried white peas
8 tbsp. butter
½ tsp. each, clove,
mace, cinnamon, salt, pepper
2 med. onions
½ cup vinegar
1 ham bone or 2 pork
hocks
Wash peas, discard stones, etc. Place in bowl of water overnight. Chop onion and
peas in a pot. Cover with water, bring to a boil. Add ham or hocks, cooking
until peas are tender and mushy approximately 2-3 hours. Remove meat from pot.
Take meat from bones. Slice into small pieces. Mush peas together with butter,
vinegar and spices. Return cut meat to the pan. Serve in soup bowls with slices
of toasted bread. (I've heard you can still serve this after it's nine days
old...)
Shepherd's
Pie
2 cups cooked chopped meat
1 tablespoon finely chopped onion (optional)
2 cups gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter
Combine meat, gravy, and chopped onion; season with salt and pepper to taste.
Line the bottom of a buttered baking dish with a layer of half of the seasoned
mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Or,
meat and gravy can be put in the baking dish first then topped with all of the
mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt,
pepper, and paprika, then bake for about 30 minutes at 400°, or until potato
topping is browned and the Shepherd's pie is thoroughly heated.
This shepherd's pie recipe serves 4.
Isicia
Omentata (Roman Meatloaf Burgers)
1 lb minced (ground) meat
1 french roll, soaked in white wine
1/2 tsp freshly ground pepper
50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine)
some stone-pine kernels and green peppercorns
a little Caroenum*
Baking foil
Mix minced meat with the soaked french roll. Ground spices and mix into
the meat. Form small burgers and put pine kernels and peppercorns into
them. Put them into baking foil and grill them together with Caroenum.
*Caroenum: A very sweet wine boiled until it is a third of the original volume,
then mixed with honey.
Pheasant Pie
2
pheasants
4 cups water
1 medium onion, quartered
1 celery rib, quartered
1 garlic clove, minced
2 tablespoons lemon juice
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 jar whole onions, drained
1 package (10 ounces) frozen peas
1 1/2 cups sliced carrots
1 jar (2 ounces) sliced pimentos, drained
Pastry for a single-crust pie
In a large saucepan or Dutch oven, place pheasants, water, quartered onion,
celery and garlic; bring to a boil.
Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool.
De-bone and set aside. Strain broth, discarding vegetables.
Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper,
Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth
in saucepan to a boil.
Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole
onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2
quart baking dish.
Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut
small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden
brown.
Serve and Enjoy!
Seven
Seas Casserole
1 cup uncooked rice, washed and drained
1 cup whole kernel corn, drained
dash salt and pepper
1 can (8 ounces) tomato sauce and 1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 to 1 pound extra lean ground beef, uncooked and broken up
dash salt and pepper
1 can (14.5 ounces) diced tomatoes, undrained
4 strips bacon, cut in half
shredded cheese, if desired for topping
Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and
bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is
crisp. If desired, top with shredded cheese the last 10 to 15 minutes.
Seven layer casserole serves 4.
Swiss Cheese Duck (or Rabbit)
8
boneless, skinless duck breasts
8 slices Swiss cheese
1 10-oz can cream of chicken soup
1 10-oz can water
1 cup Pepperidge Farms herb seasoned stuffing mix
1 stick melted butter
Arrange the duck in a greased 13 x 9 baking dish. Top with the cheese slices.
Combine the soup and water. Stir well, and pour over duck and cheese.
Sprinkle stuffing mix on top. Drizzle butter over crumbs.
Bake at 350 degrees for 45-55 minutes.
Serve with cooked white rice or noodles.
( You can substitute 2 rabbits cut into serving pieces in place of the duck.)
Venison
Stew
2 lb's venison, cut into bite size pieces
1 tbsp olive oil
garlic powder
onion powder
cajun seasoning
2 large onions, sliced into rings
1 cup fresh mushrooms
2 cans peas
4 - 5 large potatoes, cut into wedges (skin on if desired)
carrots, as many as desired, skinned and cut into 2 inch pieces
1 1/2 cups chopped celery
3 tbsp browning sauce (Kitchen Bouquet)
3 beef bouillon cubes
1 cup red wine
1 tbsp hot sauce
2 - 3 cups water
1 1/2 cups all purpose flour
In a skillet, heat the oil. Add the deer. Season with the garlic powder, onion
powder and cajun seasoning to taste.
Lightly brown the meat. Drain off oil.
Place the meat in a large crock pot and add the other ingredients.
Cook on high for 2 to 3 hours stirring occasionally.
After the stew has cooked down after a few hours, slowly add the flour until the
desired thickness of the gravy is achieved.
Turn crock pot to low and cook another hour. Stir every 15 minutes.
Serve with fresh bread and butter.
Note: Stew should cook most of the day.
Island
Rum Ribs
5 lbs. spareribs
1 1/4 cups brown sugar
1/2 cup chili sauce
1/4 cup ketchup
3/4 cup Captain Morgan Spiced Rum
1/4 cup soy sauce
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp dry mustard
3 cloves crushed garlic
1/4 tsp (heaping) pepper
1 cups pineapple cubes
Cut
ribs into pieces.
Line roasting pan with tin foil (double thickness).
Seal ribs tightly in foil. Bake at 350 degrees for 45 minutes.
Unwrap and drain fat. Combine remaining ingredients and pour 1/2 over ribs.
Return to oven 1 1/2 hours or until meat is tender, turning ribs occasionally
and basting with remaining sauce.
(Serves 5 to 7)
Katie's Turtle Soup
3 lb's turtle meat, cubed
2 sticks unsalted butter
1 cup all purpose flour
1 cup diced celery
1
cup diced carrots
2 cups diced yellow onions
1 1/2 cups tomato puree
1 quart beef stock
6 hard boiled eggs, chopped fine
juice of one lemon
3 bay leaves
1/2 tsp oregano
1/2 tsp thyme
1 tsp black pepper
1
tsp Vegisaol (vegetable salt)
3 tbsp minced parsley
salt and pepper to taste
In a heavy saucepan melt the butter. When melted, add the flour and cook until
the flour turns the color of a penny.
This roux must be stirred at all times so it will not burn.
When roux reaches the desired color add the celery, onion and turtle meat. Cook
until turtle is brown and vegetables are clear.
Add the tomato puree and simmer for 15 minutes.
In a stock pot, heat the beef stock to a boil.
When stock is boiling, add the mixture from your saucepan and stir until soup is
mixed and roux is dissolved. Stock should be smooth and have body.
Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and
parsley. Stir together. Serve.
Venison
Pot Roast
2 lbs. venison cut into cubes
1 can cream of celery soup
1 can cream of mushroom soup
1 can french onion soup
cooked rice
Place cubes of meat in crock pot.
Pour can of celery soup over meat, then spread on the can of mushroom soup.
Lastly, spread the french onion soup over top.
Cook in crock pot 8 hours on low or 5 hours on high.
Serve over the cooked rice.
Roast
Raccoon with Stuffing
5 - 7lb raccoon, dressed, not cut up
1/2 lb sausage meat
3 tbsp butter
1 onion, chopped
1 cup chopped celery
2 tsp salt
1/2 tsp pepper
1/4 cup cream
2 cups corn bread crumbs
2 tsp sage
3 tbsp chopped parsley
1 tsp marjoram
1/2 tsp mace
1/4 cup orange juice
1 cup red wine
In a skillet, saute the onion and celery in the butter.
Add the sausage meat and cook until brown. Drain off the fat.
In a bowl mix the sausage mixture, cream, corn bread crumbs, sage, parsley,
marjoram, mace and orange juice together thoroughly.
Salt and pepper the raccoon inside and out.
Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting
pan and cook for 45 minutes per pound at 300 degrees.
Turn over when half done.
Baste frequently with the wine and the pan juices when they cook out.
To
Cooke a Brace of Coney (traditional)
Take your rabbits and let them boyle in verie good sweete broath a pretie while,
and take the rabbits out and cut them out in pieces, and put them into a Frying
pan with sweet Butter, and let them stewe in the pan, but you must not let them
browne with frying, and then put out the butter out of the pan, and take a
little sweete broath and as much Vergice, and the yolkes of two Egges, and beat
them together, and put in a little Nutmegges, Synamom and Ginger, and Pepper
into the sauce, and then put them all into the pan to the rabbits, and stirre
them together in the pan, and put them into a dish and serve them up.
White
Fricassee (traditional)
You must take two or three rabbits (or chickens). Skin them and lay them in warm
water and dry them with a clean cloth. Put them into a stew pan with a blade or
two of mace, a little black and white pepper, an onion and a little bundle of
sweet herbs and do but just cover them with water. Stew them till they are
tender, then with a fork take them out, strain the liquor and put them into the
pan again with a half pint of the liquor and half pint of cream, the yolks of
two eggs beat well, half nutmeg grated, a glass of white wine, a little piece of
butter rolled in flour and a gill of mushrooms. Keep stirring all together all
the while one way, till it is smooth and of a fine thickness and then dish it
up. Add what you please.
Chicken
Pie (traditional)
Let your chickens be small, season them with mace, pepper and salt, put a
lump of butter into every one of them, lay them in the dish with the breasts up,
and lay a thin slice of bacon over them, it will give a pleasant flavour, then
put in a pint of strong gravy, and make a good puff paste, lid it and bake it in
a medium oven. French cooks generally put morels and yolks of eggs chopped
small.
Stewed Lamb (traditional)
Take a fine quarter of lamb and, for a large dish, cut the whole of it into steaks; for a small dish, cut up the loin only ; or slice on the leg. Remove the skin and all the fat [hopefully, your butcher did that for you]. Place at the bottom of a large stew-pot a fresh lettuce split into long quarters. Having seasoned the steaks with a little salt and Cayenne, and some powdered nutmeg and mace, lay them upon the lettuce, pour on just sufficient water to cover the whole, and let it stew gently for an hour, skimming it occasionally. Then put in a quart or two of young green peas [in proportion to the quantity of meat], a sprig of fresh green mint, a lump of loaf-sugar, and some bits of fresh butter. Let it cook slowly about half an hour longer, or till the peas are all soft and well done. In sending it to [the] table, place the meat upon the lettuce, and the peas round it.
Baked Western Diamondback Rattlesnake
Cream Sauce
1 tbs butter
1 tbs flour
1/4 tsp salt
1/8 tsp black pepper
1 cup half & half or whole milk
Melt the butter in a medium size non-stick skillet over low heat. Add the flour,
salt and pepper. Cook until combined.
Add cream and increase heat to medium and stir until bubbly. Remove from heat.
Entree
1 24" to 30" skinned & cleaned western diamondback rattlesnake
1 cream sauce
4 oz. fresh mushrooms, sliced
1 lime thinly sliced
1 tsp white pepper
1 tsp dried basil
1 tsp rosemary
Cut snake into 3" pieces. Place snake in a casserole dish and top with the
cream sauce. Top with remaining ingredients.
Cover and bake at 300 degrees for 1 hour or until tender.
Serves 2 - 3.
Cream
Pralines
4 cups granulated sugar
1 cup half-and-half
1 teaspoon vanilla extract
2 1/2 cups pecans
dash of salt
Boil 3 cups of sugar with the half-and-half in a large saucepan until a small
amount forms a soft ball when dropped into very cold water, about 236° on a
candy thermometer. Meanwhile, melt remaining 1 cup sugar in heavy skillet,
stirring until it reaches the brown caramel stage. When both mixtures are ready,
carefully add caramel sugar to first mixture, stirring with a long wooden spoon.
Test for soft ball and when done, remove from heat and cool to lukewarm. Add
vanilla, nuts and salt, and beat until creamy and stiff. Drop onto buttered wax
paper. Let cool; remove from wax paper. Store in tightly covered container.
Makes about 2 dozen pralines.
Georgia
Peanut Brittle
3 cups sugar
1 cup white corn syrup
1/2 cup water
3 cups Georgia peanuts, raw
1 tablespoon margarine
1 teaspoon salt
2 tablespoons baking soda
Grease 2 long pieces of foil and have them ready on the counter top. Combine
sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar
melts, then add peanuts. Leave on medium to medium high heat and stir
occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack
stage. Syrup will be golden and peanuts will "pop" because they have
roasted. Remove from heat and add the margarine, salt, and soda, stirring well.
Candy will "puff up". Pour candy on pieces of greased foil. Pour candy
quickly and stretch, using a fork or hands, when cool enough. Cool and break
into pieces.
Makes 2 1/2 to 3 pounds.
Grilled
Bananas
20 small bananas
10 Tbsp. Captain Morgan's Spiced Rum
5 tsp. coconut extract
10 tsp. brown sugar
Mix the rum, extract and sugar
Slit the skin of each banana. Use the tip of a knife to cut through 1/4 inch of
each banana and drizzle in some of the mixed ingredients. Close up the skin with
a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the
fire.
Set the heat to medium. Grill the bananas in their skins for about 30-35 minutes
until the skins are blackened and the bananas are hot. Slit each banana and push
the ends in to fluff up. Serve hot.
Bourbon
Balls
Thoroughly combine 1 cup of finely crushed vanilla wafer crumbs, 1 cup finely
chopped pecans, 1 cup of powdered sugar, and 2 tablespoons of unsweetened cocoa.
In a separate bowl, blend 2 ounces of bourbon and 1 1/2 tablespoons of light
corn syrup. Stir this liquid into the dry mixture, and when well blended, cover
and chill in the refrigerator for 1 hour or more. Sift 1/2 cup or more of
powdered sugar on a cookie sheet. Shape small bits of the dough into balls and
roll them in the powdered sugar . Store the balls in tins with tight-fitting
lids. They keep well refrigerated, and can be frozen.
The recipe makes about 3 dozen.
Apple
Pie
pastry for 9-inch double crust pie
6 cups sliced and peeled tart apples
1/4 cup sugar
1/2 cup light brown sugar, packed
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon grated lemon rind
2 teaspoons lemon juice
1 tablespoon margarine
Line a 9" pie pan with pastry. Mix next 8 ingredients and fill pie shell,
laying apple slices flat. Dot with the butter or margarine. Roll out top crust
and cut slits in several places for steam to escape. Moisten edges of crust well
with cold water and adjust top crust. With fingers or fork, pinch two crusts
together to make a tight seal around pie. Bake in very hot oven (450 F) for 15
minutes. Reduce heat to 350 and bake 40 to 50 minutes longer.
New
England Hasty Pudding
1 cup yellow cornmeal
1 tsp. salt
2 cups cold water
2 cups milk
Mix together cornmeal and water. In a large sauce pan, boil 2 cups of water and
two cups of milk. Add cornmeal to saucepan, stirring constantly for
approximately 15-20 minutes. Serve hot in individual bowls. On top of each mound
of pudding , make a depression with spoon and fill with melted butter. Cinnamon
and sugar may also be sprinkled on top of pudding.
Gingerbread
1 lb. almond paste
1 oz. fresh ginger, sliced
1 cup sugar
1 tbsp. fresh licorice
2 cups bread crumbs
1 tbsp. anise seed
3 tbsp. rosewater
Using a mixer or electric bread maker, combine almonds, bread crumbs and sugar
until well mixed. Finely grind ginger, licorice and anise seed, add to the
breadcrumbs. Stir in rosewater. If mixture is too dry, add a little water or
milk. Place the dough on a floured board. Using your hands form the dough into a
roll. Cut roll into circles, place on a baking tray. Bake in a 400 oven for
15-20 minutes.
Patch
Cobbler (Bread Pudding)
1 cup shortening
1 1/2 cups granulated sugar
3 eggs
3 tablespoons milk
4 cups all-purpose flour
1/2 teaspoon baking soda
a few slices of fresh bread, torn into small pieces
2 cans (15 ounces each) pie filling, any flavor
Mix together the shortening, sugar, eggs, milk, flour and baking soda until well
mixed; set aside. Lightly butter a 13x9x2-inch pan. Sprinkle the bottom of the
pan with the fresh bread pieces. Pat out half of the dough and carefully place
on top of bread pieces, patting gently with hands. Spread filling over the dough
and then put patches of the remaining dough over top. Sprinkle with a little
granulated sugar. Bake the cobbler in a 350° oven for about 45 minutes to 1
hour or until the top is light brown in spots.
Black
Bart's Fudge
4 ½ cups sugar
1 pinch salt
12 ounces semi sweet chocolate bits
12 ounces sweet chocolate
2 Tbs. butter
1 large can evaporated milk
1 pint marshmallow cream
2 cups nuts (optional)
Boil the sugar, salt, butter and the evaporated milk together for 6 minutes. Put
chocolate bits, sweet chocolate, marshmallow cream and nuts in a bowl. Pour the
boiling syrup over the ingredients. Beat until chocolate is all melted, then
pour in a pan. Let stand for a few hours before cutting. It is often better the
second day.
Apple
- Walnut Cobbler
4 cups apples, sliced
1 1/2 cups sugar, divided
1/2 teaspoon ground cinnamon
1/2 cup walnuts, coarsely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup half and half
1/3 cup butter or margarine, melted
1/4 cup walnuts, finely chopped
cinnamon-sugar
Spread apples evenly in a greased 9" square baking pan. Combine 1/2 cup
sugar, cinnamon, and coarsely chopped walnuts; sprinkle over apples. Combine
flour, 1 cup sugar, baking powder, and salt; stir well, and set aside. Combine
egg, half and half, and butter; mix well. Add flour mixture, beating until
smooth; pour over apples. Combine walnuts with cinnamon sugar; sprinkle over the
batter. Bake at 325 F for 50 to 60 minutes.
Serves 6.
Easy
Fruitcake
1 package spice cake mix (2 layer size)
1 package (3 3/4 ounces) instant lemon pudding mix
2/3 cup apricot nectar
1/4 cup Apricot brandy
1/2 cup vegetable oil
4 large eggs
1 cup chopped dates
1/2 cup chopped candied cherries
1/2 cup chopped candied pineapple
1 cup chopped walnuts
Glaze, optional
1 cup sifted powdered sugar
2 to 3 tablespoons apricot brandy
In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup
apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth,
about 2 minutes. Add eggs one at a time, beating after each addition. Fold in
the chopped fruits and nuts. Turn batter into a generously greased and floured
10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or
until cake tests done. Cool for 15 minutes in the pan then remove to a rack to
cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours
before serving.
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar;
drizzle over fruitcake before serving, if desired.
Powder
Monkey's Banana Pudding
3 eggs
1 quart milk
2 cups sugar
vanilla wafers
½ cup flour
½ tsp. salt
Sliced bananas
Beat eggs. Add milk, ½ cups of sugar and salt over heated stove. When the
mixture is hot, add the remaining sugar, mixed with flour. Stir while cooking
over medium heat, until the mixture becomes thick. Layer the wafers, bananas and
pudding in a bowl or pan and refrigerate.
Frenchie's
Apple Cobbler
Filling:
5 cups tart apples, peeled, sliced
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon margarine, softened
Batter:
1/2 cup flour, sifted
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons soft margarine
1 egg, slightly beaten
Filling: In a medium bowl, combine apples, sugar, flour, cinnamon, salt,
vanilla and water. Turn into a 9-inch square pan. Dot apples with margarine.
Batter: Combine all batter ingredients. Beat with wooden spoon until
smooth. Drop batter in 9 portions on apples, spacing evenly. Batter will spread
during baking. Bake 35 to 40 minutes at 375 degrees F or until apples are fork
tender, and crust is golden brown. Serve warm with cream.
Serves 6 to 8.
Journey
Cakes
1 large egg
1 cups milk
3/4 to 1 cup yellow corn meal
1 teaspoon sugar
1 teaspoon salt
Preheat a griddle or electric skillet to 375 degrees.
In a bowl, mix the milk and egg together.
Add dry ingredients. (Batter will be thin.)
Spray the griddle with vegetable spray.
Pour batter onto the griddle as you would pancakes.
When bubbles form and the edges are dry, turn cakes over and cook on the other
side.
Flip onto a plate and serve alone or with jelly or maple syrup.
(Makes about 20)
Apple cider punch
4
qt Apple Cider
1 cup packed Brown Sugar
6 oz frozen Lemonade
6 oz frozen Orange Juice
6 whole Clove(s)
6 whole Allspice
1 tsp ground Nutmeg
3 Cinnamon Stick(s)
If you use the whole all spice and cloves, tie them in cheesecloth. Heat the
mixture. Stir occasionally.
Black Cow
2
scoops Vanilla Ice Cream
10 oz Root Beer
1 tbsp Chocolate Syrup
Whipped Cream
Maraschino Cherry(s)
Pour root beer over ice cream and chocolate syrup in a large tumbler glass.
Garnish with whipped cream and a maraschino cherry. Serve with a straw and a
long spoon.
Fruit Punch
2
packages Red Kool Aid
4 liter Soda Water
1 can frozen Lemonade Concentrate
1 can frozen Pineapple Concentrate
Make up the kool-aid ahead of time, by dissolving in a small amount on water (as
little as possible). Don't add sugar! Cool this mixture.
With everything cold, mix it all together, just before the party. You can add
sherbet to keep it cold, or make ice cubes, or an ice cube ring, using the kool-aid
mixture. You probably won't need to add any sugar to this, as the soda,
lemonade, and pineapple juice should contain plenty.
Pina Colada Punch
46
oz chilled Pineapple Juice
15 oz Coconut Cream
1 tbsp Coconut Syrup
1 tbsp Cinnamon
2 liters chilled Pineapple Soda
1 pint Vanilla Ice Cream
Blend pineapple juice, coconut syrup, coconut cream and cinnamon in a blender
until creamy. Place in refrigerator if desired or continue immediately to next
step. Add mixture from previous step to a punch bowl. Add ice-cream and allow to
mostly dissolve. Add pineapple soda, an ice ring, and thin orange slices.
Wassail
1
gal Apple Juice
2 Oranges
2 Lemons
1 Limes
1 tbsp Cloves
1 tbsp Allspice
2 Cinnamon Sticks
1 qt Water
1 cup Sugar
Heat the water to boiling. Cut the lemons and oranges (and lime if using) in
half and squeeze the juice into a separate bowl to save, throw the skins and
pulp into the boiling water. Add spices and simmer for one hour. Remove the
cinnamon sticks, a few cloves, allspice and save to one side. Using a slotted
spoon or strainer remove the citrus peels and pulp and the remaining spices.
Return the cinnamon sticks and saved spices to the water. Add the apple juice or
cider and return to heat. When boiling remove from heat and add the citrus juice
and sugar. Simmer very lightly for another 10 minutes and serve. Then go sing
some Christmas carols with friends.
Black and Tan
1
part Bass Pale Ale
1 part Guinness Stout
Fill stien half full with Bass. Next pour Guiness over a spoon slowly until
glass is full. If done correctly the Guiness will stay on top and the Bass on
bottom hence the name Black & Tan.
Buccaneer
1
Corona
1 shot Bacardi Limon
Pour the corona into an 18oz beer glass pour the bacardi limon into the beer
stir very gently.
Shandy
1/2
Beer
1/2 7-up, Sprite or Ginger Ale
Fill a glass half full of beer (lighter beer works better). Fill the rest with
7-up, Sprite or Ginger Ale (preference).
Pirate Grog #1
Rim
a 6 oz. mug with lime and brown sugar
1 teaspoon of brown sugar
juice of 1/4 lime
1 1/2 oz. of Captain Morgan's Special Reserve
(or other high quality dark rum)
Combine
ingredients in mug
Fill with very hot water
Garnish with cinnamon stick
Snakebite
1/2
pint Lager or Ale
1/2 pint Cider
Pour ingredients into a pint glass. Drink. Fall over.
Pirate Grog #2
1/2
oz Morgan's Silver Rum
1/2 oz Morgan's Spiced Rum
1/2 oz Morgan's Special Reserve Rum
1/2 oz Grand Marnier
1 oz Grapefruit Juice
1 oz Orange Juice
1 oz Pineapple Juice
Pour liquors into an ice-filled Collins glass. Add juices, shake, and garnish
with an orange wedge and pineapple chunk.
Red Draw
Cold
Beer
Tomato Juice
Fill a beer mug with beer, top off with a shot or two worth of tomato juice.
(Miller light and clamato picante go well.)
Pirate Grog #3
(EASY!!)
1
1/2 oz Rum
1 tsp Powdered Sugar
1/2 oz Lemon Juice
Hot Water
Pour into a coffee mug and fill with hot water. Stir.
The
Admiral's Grog
2 oz. of Gosling's Black Seal Rum
Pour
over ice and add a squeeze of lime.
Navy
Grog
2 oz. dark rum
1 cube sugar
3 cloves
1" piece of cinnamon stick
1 Tbsp lemon juice
Slice of Lemon
Boiling Water
Place all ingredients except boiling water in an 8 oz. mug. Stir to dissolve the
sugar, leaving the spoon in the mug. Pour in boiling water to fill and stir.
Grog of the Seven Seas (Traditional)
2 bottles dry red wine
1
bottle rum
1 bottle brandy
25 whole cloves
20 crushed cardamom seeds
4 cinnamon sticks
2 cups currants
2 cups blanched almonds
2 oz. dried orange peel
1 pint aquavit
16 oz. sugar cubes
Put all ingredients except sugar and aquavit in a large pan and bring to a boil.
Simmer for 15 minutes, stirring occasionally. Place a strain over pan and spread
sugar cubes over it. Pour the aquavit over sugar. Ignite in pan and let sugar
melt into mixture. Stir. Serve in heated mugs.
Rum Punch
3
oz Pineapple Juice
3 oz Orange Juice
3 oz Lime Juice
8 dashes Angostura Bitters
6 oz Rum
2 oz Simple Syrup
Combine ingredients in a shaker with ice. Serve in four separate tall glasses.
French Pirate
1/2
oz Orange Curacao
1 oz Dark Rum
Champagne
Pour orange Curacao into a champagne flute, add dark rum, and fill with
champagne (preferably brut).
Rum Runner Island Style
1
oz Morgan's Spiced Rum
1 oz Morgan's Silver Rum
1/2 oz Blackberry Brandy
1/4 oz Banana Liqueur
1 splash Grenadine
1 splash Rose's Lime Juice
Pour liquors into a blender with one and a half cups of ice, and mix until
thick-consistency. Pour into a hurricane glass, add a cherry on top, and serve.
Milk Punch
2
oz Morgan's Silver Rum
1 cup Milk
1 tsp Powdered Sugar
Nutmeg
Shake all ingredients (except nutmeg) with ice and strain into a Collins glass.
Sprinkle nutmeg on top and serve.
Morgan's Eggnog
2
oz Morgan's Spiced Rum
6 oz Milk
1 tsp Powdered Sugar
1 whole Egg(s)
Nutmeg
Shake all ingredients (except nutmeg) with ice and strain into a collins glass.
Sprinkle nutmeg on top and serve.
El Guapo
5
- 6 oz Coffee
1 oz Bailey's Irish Cream
1 oz Kahlua
2 splashes Buttershots
Fill a coffee mug 3/4 full, add irish cream, kahlua and then butterscotch
schnapps.
Rum and Coke
12 oz. Coke or Diet Coke
2
oz Morgan's Spiced Rum
Pour Coke over ice, add rum. (duh!)