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Recipes

 

Name

Owner

 
Mango Chutney Sigi VII

(Joe and Sigi Rogalli)

1 ripe mango, chopped
1/2 cup cider vinegar 
1 cup brown sugar  
1 cup raisins
1 small onion, chopped
1/8 cup ginger, chopped
1/4 Tbsp. chili peppers
½ tsp. Salt

Combine all ingredients and bring to a boil.
Simmer for 30 minutes.
Cool for 15 minutes.
Stir well and refrigerate.

Serve with cream cheese and crackers.
Chicken Liver Pate Propinquity

(Paul and Mary Shidlowski)

1 Pint of Chicken Livers 
4 Cloves of Garlic  
1 Shallot
Salt, Pepper and 1/4 lb butter (1 Stick)

Sauté Chicken Livers until cooked through.

Sauté Garlic and Shallot until soft

Melt remaining butter

Combine Chicken Livers,Garlic,Shallot,Pepper and Butter in food processor.

Put into a container and refrigerate until set.

 

Pineapple casserole

 

“Catch Me If You Can”.

Bob  and Sharon Hilligus

 

1 cup sugar

6 TBSP all-purpose flour

2 cups grated sharp cheddar

2-20 oz. cans pineapple chunks, drained.

6 TBSP juice reserved

1 cup cracker crumbs (Ritz recommended)

8 TBSP (stick) melted butter

 

Preheat oven to 350

Grease a medium size casserole dish with butter

In a large bowl stir together sugar and flour

Gradually add cheese

Add pineapple chunks

Stir until well combined

Pour into casserole dish

 

In another bowl combine cracker crumbs, melted butter and reserved juice. With rubber spatula stir until blended

Spread mixture on top of pineapple mixture

Bake 40 minutes uncovered then cover with foil and continue baking for 20 more minutes or until golden brown. (Foil will prevent burning the top).

Ramen Noodle Salad

 

“Catch Me If You Can”.

Bob  and Sharon Hilligus

 

1 pkg coleslaw

2 Bunches green onions - diced

½ cup Sunflower seeds

½ cup Almonds - sliced

1 pkg. Ramen Soup Noodles (Beef) - crushed

Golden Raisins

Dried Cranberries

Mandarin oranges – drained

Diced pecans

 

Dressing –

½ cup oil – veg

2 TBSP, 2tsp Vinegar

1/3 cup sugar

1 pkg Beef seasoning from noodles

 

Refrigerate dressing, then toss all together before serving!

 

Smoked Salmon Dip Treasure Cay, Abaco.

Bruce and Robbie Green

¼  Cup Mayo

4oz  Cream Cheese

1 tbsp Capers rinsed and drained

1 tbsp diced red onion

1-2 tsp fresh lemon juice

½ tsp prepared horseradish garnish

2 oz smoked salmon and 2 oz chopped smoke salmon

1 tbsp fresh parsley

Combine all except the 2 oz of chopped smoked salmon and parsley in food processor.

 

Add chopped smoked salmon and parsley last.

 

 

Asian Caramel Sauce

 

Tally Ho.

2 large Shallots chopped

1/3  Cup Sugar

1 Garlic Clove

½ Tablespoon Chopped Ginger

3 Tablespoon soy sauce

3 Tablespoons rice vinegar

1 1/3 cup water

2 Tablespoons Cornstarch

 

Heat Sugar until it melts, add Shallots and cook for another 45 seconds.

Add Garlic and Ginger for another 45 seconds.

Add Soy sauce, Vinegar and 1 1/3 cup water cook another 45 seconds.

 

Mix cornstarch and two tablespoons of water and slowly add to the sauce for it to thicken whilst simmering – stir sauce whilst it thickens.

 

Pizza Dough Tally Ho. 2 Cups of flour

1/2 Teaspoon of Salt

1 Teaspoon of active dry yeast

1/2 Tablespoon of Sugar or honey

1 Tablespoon olive oil

3/4 cup water

Mix the dry ingredients in a big bowl. Add liquids and knead.

Add more water/flour until firm.

Leave in a warm location for an hour, then roll out and place on a baking pan with some olive oil lightly spread over the bottom.

Let it rise another hour. Then put the toppings on and bake 350 for 30 minutes.