Boat Rides

You can never spend too much time at the bay...

Blueberry Pickin'

It did not take long to fill up the buckets. We picked 15lbs of blueberries!

Elephant Stew

1 medium sized elephant
brown gravy
2 rabbits (optional)
salt and pepper to taste

Cut up the elephant into bite sized pieces. This should take about two months. Add enough brown gravy to cover. Cook over kerosene fire for about four weeks at 465 degrees. This will serve about 3,800 people. If more are expected, two rabbits may be added- only do this if necessary as most people do not like to find hare in their stew.

:)

Grandpop Leo's Apple and Raisin Coleslaw

Not a lot of hard and fast measurements, but this is the only coleslaw that I actually like!

1 bag shredded prepared coleslaw
1 finely chopped gala apple
1 cup raisins or craisins
1 small pack slivered almonds


Dressing:
Bit of skim milk
1/2 cup of miracle whip
About a tablespoon of white vinegar
About two tablespoons of white sugar

Add dry ingredients to a bowl. Combine wet and taste to see if it needs anything extra.

No Bake Cookies

2 cups sugar
3 tbsp unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 to 3 1/2 cup quick oatmeal
1/8 tsp salt
1/2 cup sweetened coconut flakes (optional)
3/4 cup mini marshmallows (optional)

Pick to do either coconut or marshmallows or you do not have to do either. We did some with neither and then some with coconut and some with marshmallows.

Mix the sugar, cocoa, butter, milk and salt into a saucepan. Boil one minute. Add peanut butter, vanilla and marshmallows (if you choose). Stir until melted. Add oatmeal and coconut flakes (if you choose) and stir. Drop by spoonfuls on waxed paper.

Makes 24-28 cookies depending how small/big you make them.

Family Time at the Bay

Salmon and Pesto Potato Casserole

2 filets of salmon
Honey
Coarse Salt
Pepper
Fish Seasoning (I use Northwood by Penzys which is a rosemary-paprika blend)
Butter
Refrigerated mashed potatoes/Instant potatoes
Pesto (homemade or store bought)
Plain yogurt
Frozen peas
Sweet grape tomatoes
20 oz ramekins

Preheat oven to 350 degrees. Lightly grease a 8x8 glass pan. Add salmon. In a small bowl, squirt some honey  and glaze salmon. Sprinkle salt, pepper and fish seasoning. Add three tablespoons butter to the dish. Cook until fish flakes.

I used instant potatoes. I made enough for 3-4 people. Cook as directed on box. Add a little yogurt and pesto and stir. Taste and add more if needed. I used the individual steam pouch of peas. Add mashed potatoes to each ramekin. Top with salmon. Then top with peas and grape tomatoes. Spoon butter from 8x8 dish and drip on top of each ramekin.

Place in oven for about 5-10 minutes to warm tomatoes.