The late summer skies are magnificent. The warm sun encourages beach naps and siestas on the boat. The sunsets recall all the beautiful vibrant colors of the day, and the starry night skies soothe and cool with tranquility. These special moments of late summer should be savored, just as we savor the delights of a delicious meal.
Celebrating doesn’t always mean a boisterous party. It can be as simple as sharing a rich dessert while sipping champagne with someone special.
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BAKED BEANS
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HAMBURGERS, MY WAY
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CARIBBEAN CRAZY DOGS
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SWEET POTATO SALAD
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EASY ECSTASY
HAMBURGERS, MY WAY
Preparation time: 15 minutes
Cooking time: 10 -15 minutes
Serves: 8
3 lbs. lean hamburger meat
2 pkts, (or 1 box) Lipton’s Powered Onion Soup Mix
1 cup water
1/4 cup Worcestershire sauce
Black pepper, to taste
10 Slices Swiss cheese
10 English Muffins
Sliced tomatoes
Lettuce
Avocado slices, optional
Preheat grill. Mix hamburger meat with Onion Soup Mix, add water, Worcestershire sauce, and black pepper. Divide into 10 hamburgers. When grill is hot add hamburgers and cook on each side until cooked to your taste – rare, medium, or well done.
Meantime toast English muffins. Lay a slice of Swiss cheese on one side and put under broiler until cheese is slightly melted. Add hamburger, tomato and lettuce. Avocado is delicious, but optional.
BAKED BEANS
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Serves: 8
1/2 lb. chopped sliced bacon, smoked
1 (32 oz.) can baked beans, or pork and beans
1 onion, chopped
1/3 cup ketchup
1/4 cup prepared mustard
1/2 cup packed brown sugar, or more to taste
Sauté bacon and onion until onion is transparent. Add beans, ketchup, mustard and sugar, and simmer for at least 1 hour. Serve hot.
Note: This may be made the day before and reheated.
CARIBBEAN CRAZY DOGS
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8
16 good quality hot dogs
Chopped onions
Relish
Chopped tomatoes
Celery salt
Ketchup
Hot dog buns with poppy seeds
Steam, boil, grill, or broil hot dogs of your choice. Heat buns, add hot dog and other ingredients.
SWEET POTATO SALAD
Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: 1 hour
Serves: 8
2 large sweet potatoes, peeled and quartered
2 large russet potato, peeled and quartered
1/2 tap. Salt
1 cup corn kernels
2 tsp. Dijon mustard
2 cloves minced garlic
1/4 cup fresh squeezed lime juice
1/4 cup chopped fresh cilantro
1/4 cup Canola oil
1/2 tsp. salt
1/2 tsp. pepper
1 red bell pepper, cored, seeded, and diced
1 green bell pepper, cored, seeded, and diced
1 medium-size stalk celery, diced
1 cup chopped red onion
Put the Russet potato pieces into a large saucepan and cover with water; add salt. Bring to a boil then lower heat and cook for 5 minutes. Add sweet potato pieces and cook about 20 minutes or until potatoes are just cooked and still firm. Add corn kernels and cook 30 seconds. Quickly drain in a colander. Fill saucepan with ice cold water and return potatoes and corn to the cold water for 5 minutes (to stop cooking process).
In a large bowl, combine the mustard, garlic, lime juice, and cilantro; whisk. Slowly add the oil while whisking. Add salt and pepper.
Drain the cooled potatoes and corn in a colander. Cut the potatoes into 1/2 inch cubes. Add the potatoes, corn, red and green pepper, celery and onion to the vinaigrette. Mix well, chill and serve.
EASY ECSTASY
Preparation time: 10 minutes
Chilling time: 2 hours
Serves: 8
1 can sweetened condensed milk
1 large can crushed pineapple in juice
1 can strawberry, or cherry pie filling
1 (8 oz.) container whipped topping
Mix all ingredients thoroughly. Refrigerate until ready to serve. Serve in decorative glasses and top with a fresh strawberry.
Editor’s Note: Capt. Jan Robinson is author of the Ship to Shore Cookbook Collection. She holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. To order: Go to website www.shiptoshoreINC.com or email [email protected] or call 1-800-338-6072. Mention All At Sea to receive your special discount.
