A reminder of “What it's all about”
May 2001
May 2001
The Captain and I finished our working week at noon on Friday, threw food, clothes and cats into the van and headed south for Lake Texoma. We unpacked, flew through our cleaning and chores, and motored out of the slip. By sunset, our Morgan sailboat, Solitaire, was anchored in a quiet little cove with friends on Tropical Wave, a Catalina Sailboat, and Savage Son, a Valiant Sailboat, enjoying an elegant spring supper, interesting conversation, fine wine, and great music. Our friend, Bev prepared the feast at home the day before and simply reheated everything a few minutes before serving. The meat and potatoes folks on board muttered a little about the light fare, but savored every bite! We made up for it the next morning when the galley slaves aboard all three boats combined resources to prepare filet mignon, hash browns, eggs, biscuits and fresh fruit for a hearty breakfast before setting sail. A collective sigh – because it just doesn’t get much better than this. (Well, except maybe having dolphins entertain you as you dine, but that’s another story…)
2 (4-ounce) jars diced pimento
¼ Cup butter or margarine
1/3 Cup Flour
2 (14-1/2 ounce) cans chicken broth
3 Cups Half-and-half
1 Tablespoon grated onion
1 teaspoon salt and ½ teaspoon hot sauce
Process pimento in a blender or food processor until smooth. Melt butter over low heat. Add flour and cook, stirring constantly, for 1 minute. Add chicken broth and half-and-half gradually to flour mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pimento, onion, salt and hot sauce and cook on low until thoroughly heated. Cover and chill for 8 hours or overnight. To serve, heat for 8 to 10 minutes.
2 packages long grain and wild rice mix
2 jars marinated artichoke quarters
4 cups chopped cooked chicken
1 medium-size red bell peppers, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 small can sliced ripe olives, drained
1 cup mayonnaise
1-1/2 teaspoons curry powder
Leaf lettuce
Cook rice mixes according to package directions. Drain artichoke quarters, reserving ½ cup of the liquid. Stir together rice, artichokes, chicken, and next four ingredients. Stir together artichoke liquid, mayonnaise, and curry powder; toss with rice mixture. Cover and chill 8 hours or overnight. Serve on a bed of leaf lettuce.
2 cups self-rising flour
½ cup sugar
2 teaspoons grated orange rind
1/3 cup butter or margarine
½ cup buttermilk
¼ cup fresh orange juice
½ cup chopped pecans
1 teaspoon vanilla extract
Combine first three ingredients. Cut butter into flour mixture with a pastry blender or a fork until crumbly. Add buttermilk and next three ingredients; stirring until the dry ingredients are just moistened. Turn dough onto a lightly floured surface and knead 3 or 4 times. Divide dough in half and pat each portion into a 7-inch circle. Place each circle on a lightly greased baking sheet and cut into 8 wedges. Sprinkle lightly with sugar. Bake at 425 degrees for 12 to 14 minutes until golden brown.