Harbor North Recipies

If you have a favorite recipe that you find convenient for on the boat or while in dock please post it at Harbor North Chat under the Boating Food & Drink Recipes forum. We will build a recipe book with the best and most popular recipies.

HOT BUTTERED RUM-- Put your Pussers to good use this winter!!

Sent in by Debbie Porter/Patience

l/2 gal premium vanilla ice cream, softened
l lb butter, softened (no substitutes)
l lb box powdered sugar
l lb box dark brown sugar
2 tsp. ground cinnamon
l tsp. ground nutmeg

Combine all ingredients, mix well. Place in freezer until ready to use. Will keep for 3 months

To serve: Place 1 oz. rum and 2 Tbls. mix in mug. Fill mug with boiling water and top with additional nutmeg.

HARBOR NORTH '05 CHILI COOKOFF WINNER

Sent in by Randy Crawford (C-Breeze 2)

1lb Italian Sausage, 1lb Ground Beef, 1 cup chopped onion, 1lb fresh Mushrooms, 1 can (46 oz) v8 juice, 1 can (6oz) tomato paste, 1 teaspoon sugar, 1 teaspoon salt, 2teaspoons garlic powder, 1 clove garlic, 1 teaspoon dried oregano, 1 teaspoon Worcestershire sauce,1/2 teaspoon dried basil, 1/2 teaspoon pepper, 1 teaspoon chili powder(or to taste).

Cook the meat and onion in a pan until it’s not pink. Drain the liquid off. Stir in the mushrooms, v-8, tomato paste, and seasonings. bring it all to a boil...reduce heat and simmer 1 hr....enjoy!

CRANBERRY SPREAD

Sent in by Becky Pugh (Pass'n Wind)

1 8 oz package cream cheese
2 Tb OJ concentrate - thawed
1 Tb Sugar
2 tsp Orange zest
1/8 tsp cinnamon
1/4 Cup chopped dried cranberries
1/4 Cup fine chop pecans
Beat cheese,with next 4 items until fluffy
Stir in cranberries & pecans
Refrig at lest 1 hour
Serve w/crackers

PIGMEY PIZZA

Sent in by Becky Pugh (Pass'n Wind)

1 package party rye bread
1 8 oz. can pizza sauce
1/2 lb. Mozzarela cheese--grated
1 lb. seasoned sausage, browned & drained
1 8 oz. jar cheese whiz
grated Parmesan cheese

Preheat oven to 300 degrees. Place bread on cookie sheet. Put 1 tsp. pizza sauce on each slice, then each item as listed. Sprinkle with Parmesan cheese. Bake for 20 min. or until brown. Can make ahead and freeze.

MULLED WINE

Sent in by Chris Crawford (C-Breeze 2)

3 750 milliliter bottles of wine
juice of one orange
l/2 tsp. each of: nutmeg
cinnamon
powdered clove
2 tblsp. whole cloves
Sweeten with honey or brown sugar to taste

In a large saucepan over low heat, combine the ingredients and heat until sufficiently warm. Do not overheat.

This will keep nicely in a thermos to share with others.

EASY CRAB PUFFS

Sent in by Beck Pugh (Pass'n Wind)

1 5 oz jar Old English Cheese
6 English muffins - sliced
1 can real crabmest or imitation crabmeat
1 teaspon garlic salt
2 tablespoons mayonnaise
1/2 cup butter or margarine

1. Combine cheese,crab(drained),salt, mayo and butter/marg
2. You may need to beat with elec mixer to make semi-smooth
3. Spread evenly between the muffin halves
4. Cut each half into quarters
5. Place on baking sheet, bake 350 degrees for 20-30 minutes
or untill slightly brown

48 quarters 15 min prep time

HOLIDAY HURRICANE

Sent in by Chris Crawford (C-Breeze 2)

3 oz. cranberry juice

1 oz. Bacardi Limon Rum

1 oz Ta-ke-lah

serve over ice and garnish with a lime wedge

HOT DIP WITH SLICED APPLES

Sent in by Becky Pugh (Pass'n Wind)

4 dashes tabasco sauce
wedges of red/green apples un-peeled
cooked bacon
8 oz

cream cheese

6 slices of 2 cups grated cheddar cheese grated
6 Tblsp cream
1 tsp worcestershire sauce
1/4 tsp dry mustard
1/4 tsp onion powder

Crumble bacon. Melt cream cheese in double boiler. Stir in cheddar cheese and cream. Add remaining ingredients. Add crumbled bacon. Serve in chafing dish to keep warm. Serve with alternating Granny Smith & Red Delicious apples.
Easy to make ahead & re-heat

Caribbean Pirate's Champagne

Sent in by Chris Crawford (C-Breeze 2)

4 oz. Dry Champagne (Chilled)
1/2 tsp. White Rum
1/2 tsp. Creme de Banana
dash Orange Bitters

Add the Rum, Creme de Banana and bitter together in a chilled champagne glass. Fill with the champagne

Cockpit Cocoa

Sent in by Chris Crawford (C-Breeze 2)

1 oz Vodka

1 oz. Kahlua

1 oz. Creme De Menthe

1 oz. Bailey's

Mix your favorite cocoa mix as usual; using a little less water or milk. Combine the liquer and add to warmed mug of cocoa- sit back and enjoy!

Cheers! Next edition in 2006

The Jolly Roger

Sent in by Chris Crawford (C-Breeze 2)

1 shot Dark Rum (hello Mother Pusser!)

1 shot Banana Liqueur

2 oz. Lemon Juice

Fill shaker with ice, add ingredients. Shake and strain over ice.

Arrggghhhh enjoy mateys!

ALOHA CRISPS

Sent in by Becky Pugh (Pass'n Wind)

Aloha Crisps prep time 10 min
cook time 8 - 10 min
makes 16 crisps

13 oz can pineapple chunks, drained
1/2 lb (about 8 strips) Bacon (not Jeff striped) halved

Preheat broiler. Wrap a strip of bacon around each pineapple chunk. Secure with toothpick. Broil until bacon is crisp- Serve
(hint - soak wooden toothpicks in water before using)Aloha Crisps prep time 10 min
cook time 8 - 10 min
makes 16 crisps

Heatwave

Sent in by Chris Crawford (C-Breeze 2)

1 oz. Dark Rum
(C-Breeze2)1/2 oz. Peach Schnapps
6 oz. Pineapple Juice
2 teaspoon Grenadine

Pour rum and schnapps into a highball glass filled with ice, add pineapple juice and stir. Float grenadine on top by pouring into the highball glass over the back of a spoon

Turkey Roll Ups

Sent in by Becky Pugh (Pass'n Wind)

4 slices turkey breast - thin sliced
4 Med Boston lettuce leaves
4 Scallions
4 Red Bell Pepper strips
Place 1 slice turkey on lettuce spread with Cilantro Mayo (see below) Add 1 scallion and 1 pepper strip, roll into tight cigarlike roll.
Cilantro Mayo
3/4 C reduced fat mayo
3/4 C loose packed cilantro leaves
1 Tbl fresh lime juice
1 tsp soy sauce
1 small clove garlic
Place all in food processor or blender - blend till smooth

HURRICANE AKA WATER SPOUT

Sent in by Chris Crawford (C-Breeze 2)

This should be made in a Hurricane glass, a lantern shaped footed vessel. If you don't have one, you can use a Bucket or Collins glass. Fill any of them with ice.
1 oz. Light Rum
1 oz. Dark Rum
1/2 oz. Passion Fruit Juice
1/2 oz. Lime Juice
Garnish with a lime squeeze, cherry, pineapple spear,
- and a paper Umbrella, of course.

You can also mix in a shaker and strain into a cocktail glass.

Leprechaun

Sent in by Chris Crawford (C-Breeze 2)

After a few of these, you'll be searching for the pot of gold!

2 oz. Irish whisky
Cold Tonic water
Lemon Twist

Pour whisky into a Collins glass filled with ice, fill with tonic water, stir gently and drop in the lemon

Morning with Leprechauns

Sent in by Chris Crawford (C-Breeze 2)

1 1/2 oz. Bailey's Irish Crème
1 oz. Irish Whisky
1/4 oz. Cherry brandy
3 oz. Cold black coffee (strength to your likeness)

Combine all the ingredients into a highball glass filled almost to the top with crush ice and stir well.

Pass N Painkillen Wind

Sent in by Chris Crawford (C-Breeze)

4 oz. Pineapple Juice

1 oz. Orange Juice

1 oz. Coco Lopez

2, 3, or 4 oz. Pusser's Rum

** Mix before adding ice, as it causes the coconut milk to coagulate. Don't forget the nutmeg on top.

Quantity Painkiller Mix

Sent in by Chris Crawford (C-Breeze)

48 oz. Can Pineapple Juice

12-14 oz. Orange Juice

15 oz can of Coco Lopez

Combine and shake to mix. Rum can be added if space is an issue- a bottle would work... or add mix to 2, 3 or 4 oz of Pussers Rum over ice. Don't forget the nutmeg!

Anchor-tini

Sent in by Chris Crawford (C-Breeze 2)

2 oz. Vodka
1/2 oz. Apple Pucker Schnapps or,
1/2 oz. Apple Juice or Cider

Combine ingredients in a shaker with ice. Shake well and strain into a chilled cocktail glass. It's best to chill both the vodka and the apple pucker.

SALMON LIME DIP

SENT IN BY BECKY PUGH (Pass'n Wind)

1 12 oz can of Pink Salmon
1/4 C minced red onion
2 hard boiled eggs
2 Tablespoons light rum
juice of 1/2 Lime
2 Tablespoons mayonnaise
1 teaspoon fresh tarragon, chopped.
Open can of salmon, drain, and pess out excess water carefully. In small bowl, combine all ther ingredients. Toss well. Serve with pepper crackers if available

Mai Tai go Sailin?

Sent in by Chris Crawford (C-Breeze 2)

1 jigger light rum
1 jigger dark rum
1/2 jigger coconut rum
1/2 jigger apricot brandy
3 jiggers pineapple juice
3 jiggers orange juice

In a tall glass, combine light rum, dark rum, coconut rum and apricot brandy. Fill glass half way with pineapple juice, then to the top with orange juice. Stir.

Easter Bunny Cocktail

Sent in by Chris Crawford (C-Breeze 2)

1 1/2 oz. Dark Creme de Cacao
1/2 oz. Vodka
1 tsp. Chocolate Syrup
1 tsp. Cherry Brandy

Shake creme de cacao and vodka with ice. Strain over ice in an old-fashioned glass. Top with a float of chocolate syrup and cherry brandy.

Yo Ho Ho and a Bottle of Rum Salsa

Sent in by Becky Pugh (Pass'n Wind)

1 papaya - peeled & diced
2 mangoes - peeled & diced
1 red bell pepper - diced
1/4 c chopped red onion
3 tablespoon cilantro - chopped
3 tablespoon each (lime juice & orange juice)
2 tablespoons dark spiced rum (Capt. Morgan)
3 tablespoons shredded coconut
Salt to taste

Combine all and toss
Chill in fridge
Share remaining rum with friends, drink till all gone!
Remove salsa from fridge (if you can find it)
Serve with Chicken / Pork / Fish

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