Several years ago when we had our Bayliner Ciera, “Eagles Nest”, we took a run down the Arkansas River with some friends, Barbara and Mark.  To give you an idea of what can be accomplished in a very small galley with a single alcohol burner, a toaster oven and an ice chest; here is our menu and some recipes from the trip.

 

Day One – Arrive at Sallisaw, OK

Welcome aboard with rum punch, crudités, and peel-and-eat shrimp

 

Day Two – Sallisaw – Aux Arc Park

Breakfast – Brunch Casserole, Sweet rolls and Strawberries

Lunch – Captain’s Salad, Croissants, Key Lime Pie

Dinner – On shore at Wiederkehr Winery

 

Day Three – Dardanelle, AR

Breakfast – Eggs in Potato Boats, Fresh Baked Bread, and Melon Salad

Picnic lunch at Flat Rock – Mini-Hoagies, Chips and Dip, Strawberries Romanoff

Dinner on shore at the Catfish Inn

 

Day Four – Van Buren, AK

Coffee, juice and rolls while en route to Spadra

Sunday Brunch at Spadra Marina

Super Nachos and Apples with creamy fruit dip

 

Day Five – Sallisaw, OK

Breakfast – Rum banana pancakes and Canadian bacon

Lunch on Shore at the Lighthouse.

Captain’s Salad - Tear lettuce into bite-sized pieces. Do not thaw the green peas. Using a clear bowl or rectangular pan, layer vegetables in order shown. You can add optional layers of broccoli, cauliflower, bell peppers, water chestnuts or other salad vegetables, as desired.  Mix mayonnaise, sour cream and sugar. Spread on top to seal. Sprinkle with cheddar cheese and refrigerate overnight.

1 head iceberg lettuce

1/2 pound bacon, cooked and crumbled

1 red onion, chopped

1 10-ounce bag frozen green peas

1 bunch green onions, thinly sliced

1 bunch radishes, thinly sliced

1 bunch celery, thinly sliced

1 cup mayonnaise

1/2 cup sour cream

1/4 cup sugar

1 1/2 cups cheddar cheese, shredded

 

 Eggs in Potato Boats - Cut potatoes in half lengthwise and scoop out all but 1/2” of pulp. (Save the rest for another use). Brush insides with butter and bake for 20 minutes at 425 degrees. In a small pan, melt 1-1/2 T. butter and stir in flour to make a “roux”. Add sour cream. Set aside. Beat eggs and scramble. Stir in sour cream mixture. Fill potato boats with egg mixture and serve with bacon, grated cheese, chives and other toppers.

 4 baked potatoes (bake the night before or do like we did on the trip - buy them from the restaurant the night before)

1 cube of butter

1 pint sour cream

1-1/2 T. flour

8 eggs

 

River Run Brunch Casserole - Place egg slices in a buttered casserole; salt & pepper. Cook sausage, drain, and sprinkle over eggs. Pour sour cream over sausage. Combine breadcrumbs and cheese – and sprinkle on top. Place in oven to heat thoroughly.

 6 sliced hard-boiled eggs

1 lb. Bulk hot sausage

1 pint sour cream

½ C. dry bread crumbs

1-1/2 C. grated cheddar cheese

 

Carmel Apple Dip -  Mix together: 8 ounces Cream Cheese, 1/4 cup sugar, 3/4 cup brown sugar, 1/2 teaspoon vanilla