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The Camano 31 has a small, but well-equipped galley. Some owners cruise for weeks – even months – at a time and produce substantial on-board meals. Here are some of the favorite recipes of a few Camano cooks:
Please send your favorite Camano recipes to info@eastcoastcamanoowners.com
HOT CHEESE DIP
From Jean Bishop, PUFFIN
INGREDIENTS
1 lb. grated cheese
2 cups3 tbl grated onion
1 cup mayonnaise
Good dash Hot Sauce
Mix all together, If you have oven, spray small casserole dish with Pam and pour in ingredients and bake at 350 degrees until bubbling. For the crock pot, spray with Pam, pour in ingredients and slow cook per crock pot directions for dip.
CINJEN CRAB DIP
From Pat Hunt, CINJEN
INGREDIENTS
1 Pound of Lump Crab Meat
3 Tablespoons Dukes Mayonnaise (Hellmann’s could be used)
2 to 3 Tablespoons Capers (you be the judge)
Mix all ingredients. Refrigerate 30 minutes. Serve with crackers
ORIENTAL SALAD
From Ginny Smith, SNOOPY
INGREDIENTS
1 16-oz package cabbage slaw
mix 4 green onions
8 TBL sliced or slivered almonds
2-3 oz packaged Ramen Noodles, Oriental flavor, raw. (Just break them up in the package by hitting the package with your fist a few times before opening)
DRESSING
4 TLB sugar
½ cup salad oil
3 TBL Rice Wine Vinegar
¼ tsp pepper
2 seasoning packets from noodles
Put noodles and dressing in JUST BEFORE serving.
CREAMY COLE SLAW
From Eleanor Semerjian, SPLASH LANDING
INGREDIENTS
1 3 lb. head green cabbage, trimmed, shredded, and chopped
1 medium carrot, grated
1/3 cup mined red onion, soaked in cold water for 5 minutes and drained
1 tablespoon minced flat leaf parsley leaves
½ cup prepared mayonnaise
½ cup sour cream
3 tablespoons unsweetened pineapple juice
1 tablespoon granulated sugar
1 tablespoon celery seed
Kosher salt and freshly ground black pepper
In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar and celery seed. Toss the vegetables with the dressing and season with salt and pepper to taste. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day. 6 to 8 servings
PUFFIN CAESAR SALAD
From Jean Bishop, PUFFIN
INGREDIENTS
3-4 cloves of garlic
6-8 Anchovy fillets
1 tsp. Worcestershire
½ tsp. dry mustard
Fresh ground black pepper
1/3 cup olive oil
2tsp. lemon juice
Blend these ingredients in blender, add 1 well beaten egg, and blend again…Store in a jar. Wash and dry romaine – break into small pieces, put in large wooden bowl, add dressing, parmesan cheese and garlic croutons.
MANDARIN SALAD
From Dottie McFarland, KERRY LEIGH
INGREDIENTS
½ Cup sliced almonds
3 tablespoons sugar
½ head iceberg lettuce
½ head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1 11-ounce can mandarin oranges, drained
Dressing:
½ teaspoon salt
dash of pepper
¼ cup vegetable oil
1 tablespoon chopped parsley
2 tablespoons sugar
2 tablespoons vinegar
dash of Tabasco sauce
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing. Serves 4-6.
POTATOE CASSEROLE
From Dottie McFarland, KERRY LEIGH
INGREDIENTS
2 lbs. frozen hash brown potatoes (thawed, I use “country style”)
1 can cream of chicken soup
1 cup sharp cheese grated
1 large onion minced
1 8 oz. sour cream
1 stick butter
1 t. saltpepper (I use red)
1 can french fried onions
Melt butter and pour over thawed potatoes – mix with other ingredients in 3 quart casserole. Bake at 350 for 45 minutes. Put onions on top and bake 20 minutes longer.
BAKED BEANS
From Bernie Smith, FIRE DOG III
INGREDIENTS
2 cans Butter Beans + Liquid
1 Jar Brick Oven Baked Beans OR Bush’s Baked Beans
1 Can Pork N’ Beans
1 Cup Packed Brown Sugar
1 Cup Onions Diced
1 TBSP Dry Mustard
1 Cup Ketchup
3 TBSP Vinegar
1 TBSP Worcestershire Sauce
5 Slices Bacon
1/3 Cup Chili Sauce
If you have an oven, preheat oven to 350. In large dutch over, cook bacon over med heat till cooked, but not crisp. Drain on paper towels, set aside. Add onions to drippings in skillet and sauté over medium heat till translucent. Add remaining ingredients, bring to simmer, stirring to combine. Pour into a 4 quart casserole, top with bacon and bake uncovered for one hour. If no oven, use your crock pot. Cook bacon over med. heat till cooked, but not crisp. Drain on paper towels, set aside. Add onions to drippings in skillet and sauté over medium heat till translucent. Add remaining ingredients, bring to simmer, stirring to combine. Pour into your 4 quart crock pot, top with bacon and slow cook per your crock pot directions for baked beans.
MARYLAND CRAB CAKES
From Janet Steelman, INTREPID
INGREDIENTS
1 lb crab meat
1 cup Italian seasoned bread crumbs
1 large egg (or two small)
¼ cup mayonnaise
12 teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Fat or oil for frying
Remove all cartilage from crab meat. In a bowl, mix bread crumbs, egg, mayonnaise, and seasonings. Add crab meat, and xix gently bur thoroughly. Shape into six cakes. Fry in hot fat (350 degrees) until browned, or pan fry in a little butter or oil until browned on both sides. Makes six crab cakes or 25-30 crab cake balls.
CROCK POT CHOCOLATE COVERED PEANUTS
From Pat Hunt, CINJEN
INGREDIENTS
16 oz. salted peanuts
16 oz. unsalted peanuts
1 bar German chocolate
1-1/2 package of chocolate almond bark (break into chunks)
16 oz. semi-sweet chocolate chips.
Spray crock pot with Pam. Place all the ingredients in your crock pot in the order listed above and do not stir. Put the lid on your slow cooker and cook on low for 2 hours. Open and stir really good, making sure that all of the chocolate is melted (if you still have chunks, put the lid back on and let it go some more).Drop by tablespoonfuls onto parchment or wax paper and let cool Note: Sometimes it could take a few hours for them to cool.
MARINATED LEGUMES
From Ginny Smith, SNOOPY
INGREDIENTS
½ (20 oz) package
15 bean soup mix (about 2 cups)
6 cups water
½ cup chopped tomato
1/3 cup diced sweet red pepper
1/3 cup diced sweet yellow pepper
1/3 cup thinly sliced green onions
½ cup commercial salsa
2 TBL red wine vinegar
¼ tsp salt1/8 tsp pepper
4 cups finely shredded romaine lettuce
Remove 2 cups of beans from package; do not use the seasoning packet. Sort and wash beans (soak overnight if you like). Drain and rinse beans; place in a large kettle. Add water; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until beans are tender. Drain beans; let cool. Combine beans, tomato, red and yellow peppers and green onions in a large bowl; toss gently. Combine salsa, vinegar, salt and pepper in a small bowl; stir well. Pour salsa mixture over bean mixture; toss gently to combine. Cover and marinate in refrigerator at least 4 hours, tossing occasionally. Line a serving platter with the lettuce; top lettuce with the bean mixture.Yield: 4 servings
LEMON ICEBOX PIE
From Pat Hunt, CINJEN
INGREDIENTS
1 small can frozen lemonade
1 8 oz. Cool Whip
1 Can Eagle Brand Milk
2 Graham cracker pie crusts *
Refrigerate for a few hours Optional: You can top with additional cool whip, a dash on possible slice or thin layer on entire pie *NOTE: This recipe can also make one (1) thick pie if you prefer thick pie BUT you will need to refrigerate at least 24 hours for the one pie.
See next page for more.
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