WINDYCREST SAILING CLUB

FAVORITE RECIPES from the WINDYCREST COOKBOOK
Windycrest is blessed with a lot of great cooks. Below are recipes for the awesome food they create. We're happy to share them with you. They come from fleet meetings, regattas, club functions, and grandma's recipe box. We invite you to submit your favorite recipes to share with everyone.
***********************************************************************************************************************************

THANKSGIVING STUFFED PUMPKIN

This is the recipe for the Thanksgiving Stuffed Pumpkin. I had a number of people ask me for it, so thought this is the easy way to make that happen. Thanks, Sandye Taylor

1/2 cup sliced almonds salt & pepper to taste

1 TBS. butter 1 large sugar pie pumpkin, top removed

1 onion, finely chopped and seeded

2 eggs, lightly beaten 3 cups shredded Cheddar cheese

1/2 cup mayonnaise 1 (16 oz) package herb seasoned

1 (10.75 oz.) can cream of mushroom soup stuffing mix

2 (14 oz.) bags frozen chopped broccoli, 1/2 cup melted butter

thawed and drained

Directions

1. Preheat oven to 350 degrees F (175degrees C)

2. Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.

3. Melt 1 TBS. butter in a skillet over medium heat and sauté the onion until tender.

4. In a large bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt & pepper.

*Scoop 1/3 of mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Put the top on the pumpkin and place the pumpkin on a baking sheet.

5. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover the pumpkin with aluminum foil if it begins to brown.

*I no longer go through the 1/3 layer step. I simply mix all the ingredients together in a large bowl and stuff the pumpkin. I nearly always have some of the stuffing left over because of the size of the pumpkin so I bake it

in a casserole dish and refill the pumpkin with the mixture as it needs. I actually serve the pumpkin at the table usually sitting it in a dish or on a plate as it tends to be a bit messy after being baked. The idea is to

scoop out some of the pumpkin each time you spoon out the mixture.

llllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll

MEATY THICK MAN CHILI

5 lbs. lean ground beef

2- 10 ozs. cans of tomato sauce

1- 15 oz. can of kidney beans (rinsed and drained)

1 chopped green pepper

1 chopped red pepper

1 medium chopped onion

2 cloves of garlic

3/4 c. chili powder

1 c. water

Place the ground beef in a large pot over a medium high heat. Cook thoroughly. Drain off the grease. Then add peppers, onion, garlic and kidney beans. Simmer these items for a while stir in the tomato sauce and water, and season with the chili powder. Simmer for 40 minutes on a low heat and then uncover.

Makes 12 servings.

This was the chili recipe that won the Chili Cook-off 2009.

submitted by Sally Daniel

********************************************************************************************************************************

ARTICHOKE BEAN DIP WITH ROASTED RED PEPPERS

1 19-oz. can cannellini beans (while kidney beans) rinsed and drained

1 14-oz. can artichoke hearts, drained

1/4 C. extra-virgin olive oil

3 Tbsp. lemon juice

2 to 3 cloves garlic, quartered

1/4 tsp. coarse sea salt or kosher salt

1/4 tsp. cayenne pepper

1/4 C. roasted red sweet pepper strips

1 Tbsp. snipped fresh basil

Assorted crackers, toasted baguette slices, or toasted pita chips

In a food processor or blender combine beans, artichokes, olive oil, lemon juice, garlic, salt and cayenne pepper. Cover and process until almost smooth, scraping sides of bowl as necessary. Transfer to serving bowl. Cover, let stand at room temperature until ready to serve (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. Top with chopped red peppers and basil. Serve with crackers, baguette slices or chips.

Makes 12 to 14 (3-tablespoon) servings.

Submitted by Tracy Lang

************************************************************************************************************

Thanks Danny for the compliment on the cookies. I hope this is the recipe you are after. It comes on the lid of Quaker Oats, so possibly many Windycresters have it. As you will see it is really a raisin cookie that I put chocolate chips in instead of raisins.

VANISHING OATMEAL RAISIN COOKIES

1/2 lb. (2 sticks) margarine or butter, softened (I use butter)

1 Cup firmly packed brown sugar

1/2 Cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 Cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 Cups Quaker Oats (quick or old fashioned, uncooked)

1 cup raisins (I use chocolate chips instead)

1. Heat oven to 350 degrees.

2. Beat together margarine (or butter) and sugars until creamy.

3. Add eggs and vanilla: beat well.

4. Add combined flour, baking soda, cinnamon and salt: mix well.

5. Stir in oats and raisins (chocolate chips if substituting); mix well.

6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

7. Bake 10 - 12 minutes on cookie sheet' remove to wire rack.

If you like nuts in your cookies, throw a handful of them in too with the raisins or chocolate chips.

Makes about 4 dozen cookies.

BAR COOKIES: Bake 30 - 35 minutes in ungreased 13 x 9-inch metal baking pan.

I will look forward to seeing the other recipes you receive.

Elaine Rainey

**************************************************************************************************************
PEWAUKEE YACHT CLUB REGATTA BEANS
Serves 10 to 12

2 - 15-1/2oz cans Bush's Original Baked Beans.
2 - 15-1/2oz cans Dark Kidney Beans, drained and rinsed.
2 - 15-1/2oz cans Butter Beans, drained.
1 lb. bacon, diced
1-1/2 cup chopped onions
1-1/2 cup brown sugar
1/2 cup molasses
2 teaspoons dry mustard
4 teaspoon vinegar

Saute bacon and onion together, drain. Mix the mustard and vinegar together before adding. Add rest of ingredients, stir and put in casserole dish. Cover and bake 1 hour @350 degrees.

I acquired this recipe during the 2008 MC Nationals. Recipe credits go to Mary Jo Schwarting and Alice Davis. They have made this recipe for many regatta lunches and dinners. It is easy to make and always a big hit when Julie and I serve them.
Submitted by Danny Ziegler
************************************************************************************************************************************
REX’S PICO DE GALLO

2 medium, firm, roma tomatoes
1/3 sweet onion
2 cloves of garlic
1 T lime juice (I use one key lime)
1 T jalapeno (fresh or canned) or to taste
1/3 stalk of cilantro
1 t salt

I use one of the hand crank salsa makers you see at the Fair to cut up all the ingredients above. You can cut this up by hand or use an electric food processor. Make sure the romas are firm and cut them and the onions in small cubes. I cut the tomatoes in the salsa maker, put in a bowl and then do the rest of the ingredients and mix with the tomatoes. Serve with your favorite corn chips. I enjoy the scoops with the pico de gallo. For an added boost to the pico de gallo, cut an avocado in half, remove the pit and slice the avocado lengthwise and crosswise and then remove from the skin with a spoon into the pico de gallo and mix. Now you have a pico/guac to enjoy!!
Submitted by Rex Donley
***********************************************************************************************************************************
Every winter the Catalina 25 & 27 Fleet have a fleet meeting featuring soups. Here are a couple of the favorites.

SPLIT PEA SOUP

1 Lb. dried green peas
1 onion, chopped fine
4 medium size carrots, chopped fine
¼ stalk celery, chopped fine
1 small garlic clove, chopped fine
2 C. lean cured ham, cubed. A meaty ham bone may be substituted.
pinch of thyme
salt and pepper to taste
2 qts. water

Wash peas and remove imperfect ones. Soak overnight, well covered, in water. Drain and wash peas again in fresh water. Combine first 8 ingredients in a heavy kettle and cover with the 2 qts. of water. Cook about 2 hours or until peas are tender. Add more water if soup becomes too thick. If using ham bone, remove and cut meat from bone into small pieces. Return meat to kettle. Give bone to dog. Correct seasonings. Serves 8 to 10. Or you can use a crock pot and let it cook all day.

Recipe from Bennie McKenzie -25/27 Fleet
Submitted by Jack McKenzie
********************************************************************************************************************************

CALIFORNIA CHEESE SOUP

2 ½ cups chopped potatoes (4 Medium)

1-½ cups chopped onions (1 medium)

1 cup chopped celery (2 stalks)

1 can chicken broth

1 Quart water

Boil the above ingredients and then add:

1 20 oz package California Blend

2 cans Cream of Chicken Soup

1 lb. Velveeta Cheese

1-cup fresh mushrooms (about ¼ lb.)

Simmer at least 30 minutes. Serves 6

Submitted by Alice Stanish
*******************************************************************************************************************************

Here are a couple more from Alice and Dick. They have enjoyed these out at the lake on various occassions.

Easy Punch #3

1 Carton Dole Pineapple, Orange, Banana Juice

1 2 liter 7-Up

Mix together and add ice
Submitted by Alice Stanish
******************************************************************************************************************************

Shrimp Boil (Frogmore Stew)

5qts. Water

¼ C Old Bay seasoning

4lbs small red potatoes

4lbs polish sausage

12 corn Nibletts

4-5lbs large unpeeled shrimp

Cocktail sauce

Bring water to Boil in a large stockpot, add Old Bay seasoning.

Add potatoes, return to a boil, and cook 10 minutes. Add sausage and corn, return to a boil. Cook until potatoes are tender.

Remove potatoes, corn and sausage with a slotted spoon. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Serves 12.

Submitted by Alice Stanish

*******************************************************************************************************
This one is a summertime favorite around our house.

Nuked Corn

Corn on the Cob
Butter
Salt
Waxed Paper

Take ear of corn on the cob. Shuck the husks. Rub a minimal amount of butter over the corn. Roll the ear of corn up in wax paper and tightly twist up the ends to seal the corn inside. Microwave the corn approximately 4 minutes****.
****Adjust cooking time depending on the number of ears your cooking and the power of the microwave.
Salt to taste and enjoy.
Submitted by Danny Ziegler
***************************************************************************************************************************|

Here are a couple more C25-27 Fleet Soups

Crab Bisque

1 can each Campbell cream soups:

potato - mushroom - celery - chicken

1 can of milk for each can of soup

1 or 2 bundles of green onions (depending on taste)

1 can of wine (I use Chardonnay)

1 stick of butter

2-3 cans of crabmeat drained

1 tsp. liquid shrimp/crab boil

Brown green onions in butter. Add crabmeat then soups, milk, wine and crab boil. Stirring while adding the different ingredients. If you prefer, you could use cayenne pepper and black pepper to taste instead of the crab boil.

Cook slowly for approximately 30 minutes, stirring often as the crabmeat has a tendency to burn.

Reheat another day - tastes even better.

Submitted by Tracy Lang

**************************************************************************************************************************

Mexican or Taco Soup

1 lb. ground beef

1/2 large chopped onion

1 can tomatoes diced

1 can whole kernel corn

1 can kidney beans

1 can ranch style or pinto beans

1 can black beans, rinsed and drained

4 oz. can green chilies

1 package taco seasoning

1 package Hidden Valley Ranch dressing

Saute ground beef and onion, then drain.

Add remaining ingredients. Simmer 30 to 40 minutes.

Great with cornbread.

Submitted by Tracy Lang

****************************************************************************************************************************

MEAT BALL SAUCE

6 oz grape jelly

20 oz chile sauce

Crushed red pepper flakes to taste

Melt grape jelly before adding the chile sauce and pepper flakes. Pour over meat balls.
Submitted by Betty Hobson
**************************************************************************************************************************

STREUDEL

3 pkgs Pillsbury pie crusts – unroll these on a flat surface (6 crusts)

Mix: 1 18 oz jar of raspberry preserves

1/3 c shredded coconut

1-2 c slivered almonds

1 c sliced dates

Mix this in a 9x13 pan and separate into 6 piles. Spread mixture on pie crusts, roll up, pat slightly down on top, shake cinnamon and sugar on top. Bake at 350 degrees 25-45 minutes. Keep checking (for variations of oven speeds). Remove when crusts are golden brown and stiff. Cool. Slice each section into 4-5 pieces and sprinkle with powdered sugar.
Submitted by Barbara Grossman