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The advice given on this site is based upon individual or quoted experience, yours may differ.
The Officers, Staff and members of this site only provide information based upon the concept that anyone utilizing this information does so at their own risk and holds harmless all contributors to this site.
I would love to hear from some of ya'll out there about interesting cruising menu ideas you might have. Although simple and tasty, I'm growing weary of Dinty Moore stew.
Some Of Bill’s Favorite Meals Bill’s Scrambled Eggs 1. Fry some sausage or bacon in a medium frying pan. I like a well-seasoned cast iron one. 2. Slice a little onion and sauté’ it in the grease. When tender, take the onion out of the frying pan and save till later with the meat. 3. Fry some frozen hash-brown potatoes using the remaining bacon grease. I like tater tots the best for this. Season with lemon-pepper, stirring often as the potatoes cook. 4. Meantime, dice the cooked meat and onion and combine with 1 ½ eggs per serving. Mix in a little milk or cream, and a little blue cheese salad dressing if you have some. 5. Leave the potatoes in the pan when done and add the onions, eggs, meat, etc. Grate in some cheese of choice (I like cheddar or sometimes Velveeta). Stir often turning mixture over from bottom to top. Cook until your desired consistency is reached and serve. 6. I like this one with bakery sweet-rolls.
Easy Spaghetti 1. Boil the noodles from some “Top Ramon” or similar soup mix in a small pot. Do not mix in the soup flavoring. These noodles cook faster than regular noodles and are already bite sized. 2. If you like sausage, boil your sausage with the noodles. 3. When the noodles are tender, drain off the water. Then mix in some “Newman’s” spaghetti sauce (or similar sauce). I like the thicker one’s, but the choice is yours. 4. Cheese to taste and serve with some French bread, garlic butter, and your favorite red wine. 5. This is really fast and easy.
Special Fried Steak 1. Yes, you can fry steak and it will taste fantastic. I like those little round steaks that are held together with a string or the smaller sized tenderloins. You can fry four in a medium sized fry pan. If you can find a frying pan with a raised grid – even better. 2. Place steaks in the fry-pan with the flame at medium high. Immediately sprinkle with: A little soy sauce (or Jim Beam whiskey) A little Worcestershire sauce Some garlic pepper Some lemon pepper (No salt) 3. Fry on one side for 3 to 4 minutes. Then flip and re-sprinkle with the above items. Fry for another 3 to 4 minutes. Steaks will be about medium done. 4. Serve with some French bread and a quick salad (Kathy likes the “boxed” pasta salads). Or maybe some boiled veggie’s if you like - but remember to keep it simple. And some wine of choice.
INCREDIBLE DESERT!!! Strawberries Coeur d’Crem 1. Slice fresh strawberries and place in individual serving bowls 2. Have ready equal amounts of: Whipping cream Sour cream Soft Philly cream cheese 3. Whip whipping cream with a little sugar until firm. 4. Mix in sour cream and cream cheese. Mix until you have a smooth somewhat thick white sauce. 5. Pour over strawberries and serve. You won’t believe it!!
Other fruits may be used in season.
Strawberries Romanoff Ingredients: Enough strawberries to serve nice portions to each person aboard. Heavy sweet whipping cream Gran Marnier Liqueur
1. Slice fresh strawberries and place in individual serving bowls. 2. Whip whipping cream with a little sugar until firm peaks form. 3. Mix into whipped cream 1 teaspoon of Gran Marnier per serving. 4. “Top” the strawberries with the ‘spiked’ whipped cream and serve.
Other fruits may be substituted. However, I like strawberries the best. Fried Fruit Salad Ingredients: Apple Pineapple Banana Blue-berries Juice of 1 Lime Fresh mint Butter Gran Marnier
Use enough fruit to provide 2 to 6 servings Everything is fried (covered) on the stove top in the following order: Melt a couple pats of butter in the fry pan in medium high heat; Fry the apple(s) for three (3) minutes; Add pineapple and fry for three (3) minutes (remember covered); Add bananas and fry for two to three minutes; Add juice of one lime and a couple tablespoons of Gran Marnier; Add blue-berries and fry for three or four minutes ( the blue- berries will begin to “bleed” juice into the fruit mix); Add a little mint (only to taste if you like mint flavor); Serve warm.
Notice: The advice given on this site is based upon individual or quoted experience, yours may differ. The Officers, Staff and members of this site only provide information based upon the concept that anyone utilizing this information does so at their own risk and holds harmless all contributors to this site.