MRYC Recipes from Members

	Have a favorite recipe? Please submit it to webmaster@macrayyachtclub.org to be placed on the website! We all enjoy a great new recipe.
	Mud Slide Pudding Shots 1 Large box instant chocolate pudding 1 ½ cups milk ½ cup Baileys ¾ cup vodka 8 oz tub of cool whip Add the first 4 ingredients-mix with electric mixer Add the cool whip Put into shot glasses and freeze overnight Makes about 35-40 medium size shots
	Strawberry Trifle 16oz angel food cake Chocolate syrup 6 sm Heath Bars or 3 large 2 containers of Strawberry Cool Whip (I've only seen this in the Meijer brand) 2 sm pkgs. instant vanilla pudding 2 quarts strawberries (I use the frozen strawberries in syrup for more strawberry flavor) 2 cups milk Dice cake into 1 inch cubes. Put in bottom of bowl Pour chocolate syrup over cake (enough to cover it) Crush candy bars and sprinkle on top of chocolate (but leave enough to sprinkle on top) Empty pudding into separate bowl and whisk (or use mixer) with 2 cups of milk, then add 1 container of CoolWhip and whisk until mixed. Pour over other ingredients. Pour strawberries on top of pudding mixture Spread the last container of CoolWhip over the strawberries Sprinkle remaining candy bar pieces Refrigerate until served

	Chocolate Martini's!!!
	Seafood Lasagna 8 oz lasagna noodles, cooked 15 oz ricotta 1 box frozen spinach, thawed and squeezed dry 1 egg 1/2-cup fresh chopped basil 2 cloves garlic 8 oz mushrooms, sliced 2-3 cups alfredo sauce 1 pound cooked seafood (shrimp, crab, scallops) I usually use (2) 6 oz cans of lump crab and 1/2-pound shrimp, we're not big into scallops. 8 oz shredded cheese (mozzarella, cheddar, jack, Swiss...whatever combination you want). Mix ricotta, spinach, egg and basil with salt & pepper to taste and set aside. Meanwhile heat olive oil in a skillet, add garlic and mushrooms and sauté until mushrooms are just tender, and set aside. Spray a 13x9 pan with Pam. Put a small amount of alfredo sauce in the bottom. Layer 1/3 noodle. Top with 1/2 of spinach mixture, 1/2 of mushrooms, 1/2 of the seafood, 1/3 of remaining sauce and 1/3 of cheeses. Repeat. Top with the last third of noodles, sauce and shredded cheeses. Bake (covered) for 30 minutes at 375. Uncover and bake 10-15 minutes more. Let sit 15 minutes before serving.
	Here's a favorite of my sister and I...
	Sherry DiMaggios Dip 2- 15 ounce cans Black Eyed Peas - rinsed and drained 1- 10 ounce can Shoe Peg Corn - rinsed and drained 4- Green Onions chopped 1/2 cup - White Onion chopped 1 medium Green Pepper - chopped 2 Garlic Cloves- chopped 1/4 cup - chopped fresh Parsley 1 pint Cherry Tomatoes - chopped 4 ounces (half an 8 ounce bottle) Italian Dressing Mix all together and chill. Serve with Tostitos Scooper Chips
	Here's a favorite of Jim and Jana Avenius, as well as those who tried it at the First Mate Class.
	Taco Soup 1 lb. extra-lean ground beef 1 large onion, chopped (or minced onion flakes, to taste) 1 can Brooks Hot Chili Beans, undrained 1 (11-15 oz) can corn (or corn and peppers), undrained 1 (14-15 oz) can diced tomatoes, undrained 1 (14-15 oz) can crushed tomatoes (or tomato sauce) 1 (15 oz) can beef broth 1 (4.5 oz) can chopped chilis 1 pkg taco seasoning mix 1 pkg ranch-style salad dressing mix Brown meat and onions, drain. Mix meat with other ingredients and heat thoroughly. Serve soup with your favorite toppings: cheddar cheese; sour cream; tortilla chips; or toasted flour tortillas (cut into strips and bake on a cookie sheet at 300 degrees for 20 minutes or until crispy, toss frequently) Enjoy!!