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Summer Cruise 2012
 

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Catalina 36 Fleet 5 Long Island Sound USA
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---- Buffalo Chicken Dip ----
 

Serves

Small group

Ingredients

1 lb. chicken chopped meat
Dash of pepper and garlic powder (optional)
8oz. softened cream cheese
16 oz. sour cream
½ cup Frank's hot sauce
1 cup shredded cheese (Mexican mix works well)

Preparation

Cook chicken in skillet with pepper and garlic powder, drain any liquid. Mix with cream cheese, sour cream, hot sauce. Sprinkle cheese and mix again. Cook 20-30 minutes @350, until bubbling.

Comments

Great crowd pleaser, can be made as hot as you like.

Submitted by: Joyce Lanzilli
 


---- Guacamole ----
 

Serves

Small group

Ingredients

3 riped avocados
Juice of one lime
1 clove of garlic
1 onion diced
2 tomatoes diced and seedless
1 teaspoon of salt
1/2 teaspoon of ground peper
1/2 teaspoon of cumin
Parsley to taste

Preparation

On a bowl, smash the garlic with salt until a paste is formed, then add the avocados and the lime juice and smash with a fork. Add additional ingredients and refrigerate for 2 hours. If you like spiced, add a few drops of your favored hot sauce.

Serve with tortilla chips.

Comments

Enjoy!

Submitted by: Keila Quintaes

 


---- Marinated Blue Cheese----
 

Serves

4-8

Ingredients

1/2 Lb Firm Blue Cheese - Crumbled
1 Small Red Onion - Thinly Sliced Into Rings (Separate)
2 Cloves Crushed Garlic
1 Talbespoon Lemon Juice
1 Tablespoon Red Wine Vinegar
1/2 Teaspoon Dry Mustard
1/3 Cup Olive Oil 1/4
Teaspoon Black Pepper
1/3 Cup Flat (Italian) Parsley - Finely Chopped
Baguette Bread Slices / Cocktail Rye Or Pumpernickle Slices

Preparation

Place cheese in small flat serving dish or pie plate. Top with onion rings. Combine next 6 ingredients. Pour over cheese and onions. Sprinkle parsley on top. Let stand at least 3-4 hours before serving. If refrigerated,bring to room temperature before serving. Serve on bread slices or crackers.

Comments

Best if made well in advance of serving . Have breath mints available!

Submitted by: Joyce Arentzen