F. Hayden & Radeen Cochran ~ Island Spirit ~  IP35-165
Swan Creek, Chesapeake Bay Rock Hall, MD  http://RockHallFleet.com

Here is a easy, delicious way to fix shrimp.  Whenever guests eat this, they want to know what is in the sauce.  It comes from a cookbook called “The One-Burner Cookbook” by Mary Beth Jung, Macmillan, 1986.  It has lots of good recipes suitable for a galley.

Shrimp in Red Sauce (4 servings)

  • 2 T vegetable or peanut oil.

  • 1 pound fresh shrimp, shelled and deveined

  • 1 garlic clove, minced

  • 2 t grated fresh gingerroot

  • 3 T catsup

  • 1 T soy sauce

  • 1 T dry sherry

  • 1 t sugar

  • Dash of hot pepper sauce

  –  Heat a wok or skillet over high heat.  Add the oil.  Stir-fry the shrimp until they are pink,
about 2 minutes.
–  Add all the remaining ingredients and heat to boiling.  Serve immediately.

From the Entertainment Committee:

We are offering the recipe for a wonderful salad along with some wonderful summer drink recipes from Committee member Katie Reimer. If anyone else would like to share a recipe, please pass it along to the Committee.

Pineapple Cherry Salad–

  • 1 small package lime jello

  • 1 small can crushed pineapple

  • 1 pint cottage cheese

  • 1 cup heavy cream (whipped)

  • ½ cup mayonnaise

  • 12 maraschino cherries (chopped)

  • 1 cup pecan meats (chopped)

Strain the pineapple and add enough water to the juice to make 1 cup of liquid. Heat the juice and dissolve jello powder in it. Cool in refrigerator until mixture starts to set/gel. Fold in the cottage cheese, whipped cream, mayonnaise, pineapple, pecans and cherries. Pour into a bowl and chill.

Rum Swizzle (serves 5)–

  • 8 ounces Gosling’s Black Seal Rum

  • 6 dashes bitters

  • 4 ounces lemon juice

  • 5 ounces pineapple juice

  • 5 ounces orange juice

  • 2 ounces grenadine syrup

  • Limon Blush (serves 4)–

  • 4 ounces Limoncello

  • 12 ounces lemonade

  • 2 ounces cranberry juice2 ounces soda water