COTTAGE  RECIPES


If you have any old "favorite" recipes that you would share with the rest of us at the lake, please email them, and don't forget to sign your name: webmaster@bigstarlakehistory.com
(an idea submitted by another cottage owner)


“Texas Caviar”

Frozen Corn, (1 bag un-cooked)
Petite Diced Tomatoes, (2 cans)
Black or White Beans, or one of each, (1 can)
Red Onions, diced (use amount to taste)
Cilantro, to taste
Lemon Juice (1 lemon)
Lime Juice (1 lime)
Avocado chunks -  (Mix this in last)
*Gently stir all together, and scope up with a Tostitos chips

**One of my families favorites to snack on while on the beach in the mid afternoons, or sitting around the camp fire in the evenings. 
(Submitted by: "I'm shy") 

 

   Taco Dip
   Mix:    Bean Dip (2 cans with the snap top)
               Sour Cream (16 oz. –same as 2 cups)
               Taco Seasoning Mix Package (1 pkg. dry mix)
   Spread: On bottom of a 9”x 12” pan
    Layer:  Shredded Fine Cheddar Cheese
                Tomatoes (diced or can of Petite diced tomatoes)
                 Olives, chopped, (Black)
                 Lettuce, chopped

   **Another of my families favorites to snack on while on the beach in
    the mid afternoons, or sitting around the camp fire in the evenings. 
   (Submitted by: "I'm shy")  


“Jerk Chicken”
“This Jamaican barbeque marinade is a zesty blend of tangy, hot and sweet. Try habanero peppers in place of jalapenos,”

Ingredients: 
6 green onions, chopped
1 onion, chopped
4 chopped garlic cloves
1 jalapeno pepper, seeded and minced
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1½ pounds skinless, boneless chicken breast halves
Directions: 
1.  In food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice.  Mix for about 15 seconds.
2.  Place the chicken in a medium bowl, and coat with the marinade.  Refrigerate for 4 - 6 hours, or overnight.
3.. Preheat grill for high heat.
4.  Lightly oil grill grate.  Cook chicken on the prepared grill 6 - 8 minutes, until juices run clear.
*Prep Time: 15 Minutes; *Cook Time: 30 Minutes; *Ready In; 4 Hours 45 Minutes; * Yields: 4 servings
(Submitted by: Lori Flowers )

 

  "Macaroni & Cheese" 
  1½ Cups Uncooked Elbow Macaroni
  5 Tablespoons Butter or Margarine Divided
  3 Tablespoons All Purpose Flour
  1½ Cups Milk
  1 Cup (4oz.) Shredded Cheddar Cheese
  2oz. Process American Cheese Cubed (I would be about 2  
  slices of Kraft?)
  ½ Teaspoon Salt
  ¼ Teaspoon Pepper
  2 Tablespoons Dry Bread Crumbs
----------------
  Cook Macaroni according to package directions:
  Drain.  Place in a greased 1½ quart baking dish; set aside.  
  In a sauce pan, melt 4 Tablespoons of butter over medium    
  heat.  Stir in Flour until smooth.  Gradually add Milk;  Bring 
 
  to boil.  Cook and stir for 2 minutes;  reduce heat.  Stir in   
  Cheeses, salt & Pepper until Cheese is melted.  Pour over  
  Macaroni;  Mix well.
  Melt the remaining Butter;  add the bread crumbs.  Sprinkle  
  over Casserole.
  Bake Uncovered, at 375º  for 30 minutes
  Yields 6 servings.

  ** Great to serve as a side dish with Burgers, or even with Steak, or if  
    you have to take a dish to the neighbors for a 'pot luck'. 

    (Submitted by: Luey originally from Kathleen H.) 

 

 


Rack of Lamb
(with Javanese Peanut Sauce)
(The Javanese are an ethnic group native to the Indonesian island of Java )
Prep time: 20 Minutes; Grilling Time; 20 – 30 minutes:

Sauce:
1 tablespoon peanut oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
¾ cup coconut milk
⅓ cup smooth peanut butter
2 tablespoons rice vinegar
1 tablespoon finely chopped fresh cilantro
1 teaspoon soy sauce
½ teaspoon curry powder
Pinch of ground cayenne pepper
-----
2 racks of lamb, 1 to 1½ pounds each, frenched
2 teaspoons garam masala
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons peanut oil
1.) To make the sauce: In a small saucepan, warm the oil over medium-high heat.  Add the ginger and garlic and cook until the garlic begins to brown, 1 to 2 minutes, stirring occasionally.  Add the remaining sauce ingredients.  Whisk to create a smooth texture.  Bring the sauce to a boil, and then remove it from the heat.
2.) Trim any excess fat from the lamb.  Allow to stand at room temperature for 20 – 30 minutes before grilling.  In a small bowl, mix the garam masala, salt, pepper, and oil to form a thin paste.  Spread the paste over the meat.  Loosely cover the bones with aluminum foil to keep them from burning.  Grill the lamb over Direct Medium heat until cooked to desired doneness, 20 – 30 minutes for medium-rare, turning once [watch for flare-ups]. Remove from the grill and let rest for 5 minutes before cutting into chops.  Meanwhile reheat the sauce.  Serve the lamb warm with the sauce. 

Makes 4 servings.

(Submitted by: Jesse Gwilliams , Jesse thinks it originally came from the “Weber’s grilling book)

 


  Orzo with Tomatoes, Feta and Green Onions

  ¼ cup red wine vinegar
  2 tablespoons fresh lemon juice
  1 teaspoon honey
  ½ cup olive oil
  6 cups chicken broth
  1 pound orzo
  2 cups red and yellow teardrop or grape tomatoes halved
  1 - 7 ounce package feta cheese, cut into ½-inch cubes   
  (about 1 ½ cups)
  1 cup chopped fresh basil
  1 cup chopped green onions
  ½ cup pine nuts, toasted (Optional) 
 
-----------------
  *Whisk vinegar, lemon juice and honey in small bowl.   
 
Gradually whisk in oil. Season vinaigrette with salt and  
  pepper (can be made 2 days ahead. Cover and chill)
  *Bring broth to boil in heavy large saucepan.  Stir in orzo,  
  reduce heat to medium, and cover partially; boil until tender  
  but still firm to bite, stirring occasionally.  Drain. Transfer to  
  large wide bowl, tossing frequently until cool.
  *Mix tomatoes, feta, basil, and green onions into orzo. Add  
  vinaigrette, toss to coat. Season with salt and pepper. (Can  
  be made 2 hours ahead.  Let stand at room temperature.)  
  Add pine nuts; toss.  Serve at room temperature.
 
  8 Servings
  (Submitted by: Anonymous, originally from "Cooking Light" magazine)

 

 

 

 

 

 

“Party Potatoes” (Hash Brown Potatoes Casserole)
(submitted by Jill)

2 pounds Frozen Hash Brown Potatoes (cubes)
1 stick margarine (melted)
1 pint Sour Cream
1 can Cream of Mushroom Soup
2 cups crushed Potato Chips
1-2 cups Shredded Cheddar Cheese

Mix every thing EXCEPT the Potato Chips together and put in a 9”x 13” pan.  Cover with the crushed Potato Chips.  Then cover with foil and back at 350° for 1½ hours.  Take off the foil cover the last few minutes if you wish.

 

Spaghetti Salad
(Submitted by Deb Little)

1 pound Spaghetti uncooked
1 Green Pepper
1 Cucumber
½ Cup Red Onion, or to taste
¾ bottle “Zesty Italian Dressing”
1 Bottle “McCormick” Salad Supreme Seasoning

Cook Spaghetti as suggested on box.  While Spaghetti is cooking slice in small pieces the Green Pepper, and Red Onion.  Peal the Cucumber and slice then quarter.  When Spaghetti is cooked and drained, put in large bowl.  Add the other ingredients and sprinkle as much of the Salad Supreme Seasoning as desired.  Toss and serve. 

 


This is a 5-O'Clock Somewhere Recipe...

The Blue Horizon

1 oz of your favorite white rum (pineapple or mango are good choices)
1 oz of Blue Curacao
2 oz of Lemonade

Shake with crushed ice - pour into a Martini Glass


Cheers
Cabana Boy "Ruff" at C-55

 

    “Happy Cammper Kool-Aide”

BIG JUG of Wine – Chablis
2, 2 liters of “7-up” or “Sprite”
2, cans of frozen Dole – Pineapple/Orange Juice
Ice – Big Bag
“OPTIONAL” VODKA

 

 

               Vet Bollen 
       (Dutch for “Fat Balls”)

1 cup mashed potatoes
1-¼ cup white sugar
2 eggs
½ tsp. salt
1 cup milk
2-¾ cup flour
2 tsp. baking powder
1 cup raisins
Mix and drop off teaspoon and fry in deep fat.
Remove from deep fat and roll in granulated sugar
My mother, Johanna Laansma, used to make these for the gang
when we put in and took out the boat dock. 

(Jack Laansma)

 

 

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