From the S/Y Promesa (Leo & Blanca)

Ingredients:

4 cans (6 oz or 175 grams) cream

1 small juice of a lime

¼ teaspoon lime peel -- grated

¼ cup coconut -- Shredded

2 tbsp Brown sugar (or to taste)

Preparation:

Mix the first 2 ingredients very well then add the rest. Prepare at least 3 hours before serving.

From the S/Y Moonrise

Ingredients:

2/3 cup sugar

½ cup vegetable oil

1½ teaspoons almond extract

2 eggs

2 ½ cup all-purpose flour

1 small package (2.25 oz) sliced almonds coarsely chopped or slivered almonds or pistachios to equal ½ to ¾ cups

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 ounces semisweet chocolate (1/2 cup chocolate chips)

1 tablespoon water

Preparation:

Heat oven to 350 F

Beat sugar, oil, almond extract and eggs in a large bowl with spoon until well blended. Stir in flour, nuts, baking powder, soda and salt.

Divide dough in half. Shape each half into a rectangle, 10x3x1/2 inches, on an ungreased cookie sheet. Bake 25 to 30 minutes or until a toothpick inserted in centre comes out clean. Cool on cookie sheet 15 minutes.

Cut crosswise into ½ in slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack. (I slice both rectangles of cooked dough after 15 minutes cooling, because they must be still warm to slicew without shattering. A long serrated knife works best.)

Heat the chocolate and water in a small pan over low heat until smooth. Drizzle the chocolate over one side of the biscotti. Let stand until firm.

About three dozen biscotti

Received from: Landlubber (Our friend Carol)

Ingredients:

Received from: Landlubber (Our friend Carol)

Ingredients:

6 Plum tomatoes Diced and seeded

3 large cloves garlic minced

1 Tbsp Dried Basil

½ tsp Dried Oregano

3 Tbsp Olive oil

3 drops Tabasco

½ tsp salt

Preparation:

Mix all ingredients well in advance and refrigerate. Serve on bread that has been brushed with olive oil and toasted under the broiler.

Received from: Landlubber (Our friend Carol)

Ingredients:

½ cup apricot jam

1 Tablespoon grated ginger

1 Tablespoon Dijon

1 Jalapeno Pepper -- discard seeds mince

2 Tablespoons Squeezed Lime Juice or Seasoned Rice Wine Vinegar

Preparation:

Blend together and serve with cooked shrimp.

Received from: Landlubber (Our friend Carol)

Ingredients:

16  ounces Gouda cheese (round in wax)

½ cup Dark beer - regular beer

2 tsp Dijon mustard

1 tsp Dried dill

¼ cup butter -- Cut in pieces

Preparation:

Cut top off gouda, leaving ½ inch rim. Hollow out the cheese leaving the shell intact. Cut the cheese in small pieces and place in a blender or processor. Or chop finely and allow to soften. Add the remaining ingredients and blend, whirl or beat until smooth. Stuff shell with cheese mixture. Wrap in plastic wrap and refrigerate for at least 2 hours.

Makes 2 cups of spread. Serve with crackers.

Received from: S/Y Wind-Borne III (Rick and Carolyn)

Ingredients:

6 tablespoons rice vinegar

2 tablespoons sugar

2 teaspoons salt

3 cups Uncooked Japanese Short or Medium Grain Rice

4 cups water

5 sheets Sushi Nori

1 large cucumber

2 avocados -- (2 to 3)

Fresh lemon juice

Cooked Snow Crab Meat or Imitation Crab

Sticks

Wasabi (Japanese horseradish)

Soy Sauce

Pickled Ginger

Preparation:

In a small saucepan over medium heat, combine rice vinegar, sugar, and  salt. Heat mixture just until the sugar dissolves. Remove from heat and let cool. 

Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes. 

Wash, peel, and seed cucumber. Slice in half lengthwise, then cut into long, slender strips. Cut the avocados in half lengthwise, then remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring. If you are using snow, crab, remove the crab meat from the thicker portion of the legs and cut in half lengthwise. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise. Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic wrap and refrigerate until you are ready to use. 

When rice is done cooking, transfer to a large bowl; loosen rice grains gently with a wooden spatula or spoon by cutting and folding (do not stir, as this will crush the rice). Sprinkle the vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp - you may not need to use all the vinegar dressing). 

Spread the hot rice on top of a large sheet of aluminum foil and let cool. 

Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Place a sheet of plastic wrap on top of the bamboo mat. Place the nori on top of the plastic wrap (shiny side down). 

Spread a thin layer, 3/4 to 1 cup, of rice over 3/4 of the nori leaving approximately one inch of uncovered nori at each end (it helps to wet your fingers with cold water when you are patting the rice onto the nori). 

NOTE: To make the Inside-Out Rolls, after spreading the rice on the nori, sprinkle with poppy or roasted sesame seeds. Cover with a sheet of plastic wrap on top. Lifting with the bottom plastic wrap, turn over the nori/rice sheet onto the bamboo rolling mat. Remove top plastic wrap and proceed as below. 

Arrange strips of avocado and cucumber along the center of the rice; top with crab meat. Placing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll. Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefuly not to squeeze too hard, as you may crush the ingredients or squeezed them out). Wrap the plastic wrap around the roll and set aside until ready to cut or refrigerate or for longer storage. 

Repeat with remaining 4 nori sheets to make additional rolls. 

Place rolls on a flat cutting board and remove plastic wrap. Using a sharp knife, cut each roll into 8 pieces (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife). 

Arrange California Rolls on a serving platter and serve with wasabi, soy sauce, and pickled ginger. Always serve sushi rolls at room temperature. 

Makes 40 California Rolls. 

Received from: S/Y Wind-Borne III (Rick and Carolyn)

Ingredients:

1 can garbanzo beans -- (15 ounce) drained, liquid reserved

2 ounces fresh jalapeno pepper -- sliced

½ teaspoon cumin

2 tablespoons lemon juice

3 cloves minced garlic

Preparation:

 In a blender or food processor, combine garbanzo beans,,jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.

Makes 2 cups of spread. Serve with crackers.

Received from: M/Y Tothill (Tut & Eddie)

Ingredients:

2 cups Minced conch

2 cups Self rising flour (or 1 tsp baking powder with reg. flour)

1 large Onion - chopped

1 Green pepper - chopped

1 Red Pepper - chopped

2 Eggs - beaten

4 dashes Tobasco

¾ cup milk

1 Pinch Dry mustard

Fresh parsley

Preparation:

Tenderize the conch and then chop. Combine all ingredients except milk Add enough milk for the mixture to hold together and form fritters Fry in oil heated to 350 until golden

Hint: Drop teaspoon size balls into oil, small is easier to cook. 

Drain on paper towels Serve with cocktail sauce

Received from: The S/Y Osprey (Frances and Richard)

Serving Size: 4

Ingredients:

4 Conchs, Cleaned and Sliced

1 Cup Italian Bread Crumbs

Butter and Oil

Preparation:

Tenderize the conchs with a hammer until sinews are shredded and the conch looks lace like.

Dredge each piece in the bread crumbs.

Fry in a combination of butter and oil until golden brown on each side. Do not overcook.

Serve with lime slices or your favourite seafood sauce.

Received from: The S/Y Mainly (Dan and Joan)

Ingredients:

8 ouncesCream cheese

½ teaspoonCaraway seed

2 tablespoons Mayonnaise

1 clove Garlic -- Minced

½ teaspoon Basil

½ teaspoon Dill

Preparation:

Mix well. Chill 24 hours before serving.  Great with water crackers.

Received from: S/Y Mainly (Joan and Dan)

Ingredients:

2 Large Fresh Tomatoes, Peeled and Chopped

4 Green Onions, Finely Chopped

1 Small Can Chopped Green Chili Peppers

1 Small Can Chopped Black Olives

1 or 2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Red Wine Vinegar

1 Large Clove Fresh Garlic, Minced

Salt and Pepper to Taste

Preparation:

Combine all ingredients and chill at least 6 to 8 hours or overnight. Serve with tortilla chips.

Received from: S/Y KaraDream (Karen and Ralph)

Ingredients:

3 Green Peppers (2 cups) -- Chopped finely

2½ ounces can of Jalapeno peppers (or 2 to 3 fresh)

1½ cups white vinegar

5 cups sugar

½ teaspoon cayenne pepper (½ to 1 tsp)

6 oz Liquid Certo

Preparation:

Combine peppers, vinegar and sugar. Cook over medium heat. Add Certo - boil 5 minutes.

Skim off foam after 15 minutes. Pour into sterilized jars. Pour wax on top. Makes about 4 8 oz jars.

Serve as an appetizer with cream cheese and crackers.

Received from: S/Y KaraDream (Karen and Ralph)

Ingredients:

3 cups zucchini -- unpeeled, thinly sliced 

1 cup flour 

2 teaspoons baking powder 

1 teaspoon sugar 

1 teaspoon salt dash pepper 

½ cup chopped onion 

½ cup grated Parmesan cheese 

2 tablespoons fresh parsley -- chopped 

1 teaspoon hot pepper sauce 

2 cloves garlic -- minced 

½ cup vegetable oil 

4 eggs -- slightly beaten

Preparation:

Grease a 9 x 13 pan

Combine the dry ingredients.

Mix all ingredients together and spread into the pan.

Bake for 25 minutes in a 350 degree oven.

Cut into squares and serve.

Received from: S/Y Kandu (Max and Kristen)

Ingredients:

1 lb cooked deboned and flaked mild white fish (we use leftover baked barracuda)

4 oz softened cream cheese

¼ cup mayonnaise

2 teaspoons lemon or lime juice

1 sliced green onion

1 to 1 1/2 teaspoon Old Bay Seasoning

Several generous dashes of Liquid Smoke

Preparation:

Cream together the softened cream cheese, mayonnaise and lemon or lime juice until smooth. Add green onion, Old Bay and Liquid Smoke until well blended.  Fold in flaked fish until well mixed.  

Serve immediately or chill until ready to serve. Good on french bread or crackers.

Ingredients:

1 pint Olives drained -- Brine or oil packed

¼ teaspoon Kosher salt

¼ teaspoon Black peppercorns

3 Bay leaves

SeveralSprigs Rosemary and Thyme

½ teaspoon Fennel seeds -- lightly crushed

4 (4 to 5) Garlic cloves -- Halved lengthwise

1 Pinch Red pepper flakes

2 medium Lemons -- juice and zest

3 tablespoons Olive oil

Preparation:

Mix all ingredients.  Scrape into covered jar and store in refrigerator.  Let flavours blend overnight before serving. Keeps a month or more in the fridge.  Bring to room temperature before serving.

Received from: S/Y Midnight (David and Lenora)

Ingredients:

1 pkg Vegetable soup mix

1 pkg Frozen spinach Thawed, drained squeezed dry

1 cup Mayonnaise

1 cup Sour cream

1 tin Water chestnuts chopped

2 green onions finely chopped

Preparation:

Mix and let set to blend the flavours (about 1-2 hrs)

Serve with bread or crackers

Received from: S/Y Kiana (Paul & Lynn)

Ingredients:

8 oz Cream cheese -- Soft 

1 cup Salsa 

1 cup (8 oz) Cheddar cheese -- Grated

Preparation:

In an 8x8 dish:

Spread the cream cheese

Spread the salsa over the cream cheese

Sprinkle with cheddar cheese

Heat in 325F oven until cheese melts (10 to 15 minutes)

Serve with crackers or chips

Received from: S/Y Kiana (Paul & Lynn)

Ingredients:

1 can Refried beans

½ cup Salsa

½ cup Sharp cheddar cheese grated

Preparation:

In and 8x8 dish: Spread the cream cheese. Spread the salsa over the cream cheese. Sprinkle with cheddar cheese.

Heat in 325F oven until cheese melts (10 to 15 minutes)

Serve with crackers or chips

Received from: S/Y Blithe Spirit (M.A. and Laurent)

Ingredients:

2 Tablespoons Butter

1 Large Onion, Finely Chopped

2 Medium Tomatoes, Peeled Seeded and Chopped

7 Ounce Can Green Chilies, Chopped

8 Ounces Cream Cheese, Cubed

¾ Cup Heavy Cream

Preparation:

Heat butter and cook onions until transparent. Add tomatoes, chilies and salt and pepper to taste. Cook 10-15 minutes. Add cream cheese. When cream cheese begins to melt, add cream and cook enough to heat through.

Serve warm with nachos for dipping.

Received from: El Ancla Restaurant (Maria Elena and Roberto)

Ingredients:

1 package Masa-Lista (premade small round pieces of dough) Fillings

Preparation:

The traditional empanada fillings can be used to make Pastelitos or many non traditional fillings even apple pie filling can be used.

Place a piece of dough on your work surface and add a tablespoon of your choice of filling.

Fold the dough in half and press the edges together using the tines of a fork.

The Pastelitos can be deep fried quickly or they can be backed at about 350 degrees until brown

From the S/Y Fairweather

Ingredients:

1 large can (11 to 14oz) non-marinated artichoke hearts

1 cup mayonnaise

1 cup grated Parmesan cheese

1 small onion diced

2-3 dashes of hot sauce

Preparation:

Mix well pour into a baking dish. Bake at 350 F. for 20-25 minutes. Serve with taco chips, crackers or toast points. Do not microwave. The dip breaks and the oil separates.

From the S/Y Merlin (Mary and Ralph)

Ingredients:

¼ pound small shrimp -- cooked

1 can diced tomaoes -- drained

4 green onions -- sliced thin

¼ teaspoon salt and pepper

½ teaspoon hot pepper sauce or more to taste

½ avocado -- diced

Preparation:

From the S/Y Fairweather

Ingredients:

1 lb sliced ham (rectangles)

4 oz cream cheese mixed with a little dry mustard

1 can asparagus, chilled, drained. Place on a paper towel to remove all water.

Preparation:

Spread a slice of ham with the cheese mixture. Roll an asparagus spear in it. Secure with toothpicks and cut into serving sizes. Repeat. Chill before serving.

Received from: The S/Y Suvarov (Al and Tisha)

Ingredients:

1 Cup Mozzarella Cheese, cut into bite size pieces

1 Cup Medium Cheddar Cheese, cut into bite size pieces

1 Cup Marble Cheese, cut into bite size pieces

1 Cup Onions, Chopped

1 Cup Mayonnaise

1 Dash Tobasco

Preparation:

Place and mix all ingredients in an ovenproof dish with a lid,

Bake at 350 covered for 20 minutes or until bubbly and all is melted.

Stir frequently during cooking time.