HOME

ABOUT CCAA

BYLAWS

CALENDAR

CLASSIFIED ADS

CODE OF ETHICS

LINKS

MEETINGS

NEWSLETTERS

OFFICERS

PHOTOS

RECIPES

SAFETY TIPS

CONTACT US

APPETIZERS & SNACKS

Bar Cheese Spread from Lynda Kirkpatrick

Spinach Pie from Russ & Tina Pleacher

Baked Vidalia Onion Dip  from Judith Bearce

Corn Fritters from Joan Bailey

Creamy Crab & Artichoke Dip from Judith Bearce

Mini Quiches from Judith Bearce

Sweet & Sour Meatballs from Joan Bailey

• 1 lb. Velveeta cheese, melted
• 1 c. mayonnaise
• 5 drops Tabasco sauce
• 1 (4-oz.) can chopped green chilies
• 1 (5-oz.) jar horseradish
• 1 clove garlic, minced

Mix all ingredients together well.  Pour into airtight container.  Spread on your favorite cracker and enjoy.

Lynda Kirkpatrick

SPINACH PIE

2 pkgs. munster cheese (sliced)
1 10 oz. box frozed chopped spinach, thawed
1 egg
1/2 c. grated parmesan cheese
1 c. ricotta cheese
salt, pepper and garlic powder to taste
Squeeze liquid from spinach, add parmesan cheese, ricotta cheese, egg, salt, pepper and garlic powder. In a 9 inch pie pan layer 1 pkg. of munster cheese. Add spinach mixture. Line top with other pkg. of munster cheese. Bake @ 425 degrees for about 30 to 40 minutes. Let cool or eat warm.
 

Russ & Tina Pleacher

BAKED VIDALIA ONION DIP

• Melt 2 tbs.butter in skillet
• add 3 large vidalia onions-chopped
• saute 10 min
• STIR TOGETHER
• 2cups shredded swiss cheese
• 2 cups mayo
• 1 (8oz.) can chopped water chestnuts
• 1/4 cup dry white wine
• 1/2 tsp.hot sauce
• STIR IN ONION
• Place in lighly greased 2 quart baking dish
• bake in oven at 375 for 25 minutes

Judith Bearce

CORN FRITTERS

Serves 4

Comment: I serve these with honey or apple sauce

1 egg, beaten
½ c. milk
2 c. cut fresh corn
1 ½ c. sifted all-purpose flour
2 tsp. Baking powder
1 tsp. Salt
dash of pepper
1 T. melted bacon fat
oil or fat for deep frying

Mix egg, milk, and corn. Sift dry ingredients together and add to corn mixture. Add bacon fat and beat until well blended. Drop by tablespoons into hot deep fat fryer preheated to 375 degrees on frying thermometer. Cook until golden brown. Drain on absorbent paper and serve hot.
 

Joan Bailey

CREAMY CRAB AND ARTICHOKE DIP

• 1 8 oz. package imitation crab meat shredded
• 1 8 oz. cream cheese-room temperature
• 1 cup mayo
• 1/3 cup chopped onion
• 1 large can artichoke hearts, drained and chopped
• 3/4 cup parmesan cheese

Pre-heat oven to 375 degrees.  In a medium mixing bowl, blend together cream cheese and mayo until smooth. stir in remaining ingredients and place mixture in a glass pie plate.   Bake uncovered for 15-18 minutes, until lightly browned and heated through. Serve with assorted crackers.

Judith Bearce

MINI QUICHES

2 packages filo cups
MIX-1 1/4 cups cottage cheese
3/4 cups grated parmesan
2 tbs.milk
2 tbs. flour
1/2 cup chopped,thawed and drained spinach
1/2 tsp.oregano
1/2 tsp.thyme
dash salt and pepper
Stir in 2 beaten eggs
Drop by teaspoon into cups
BAKE AT 325 for 16 minutes
 

Judith Bearce

SWEET & SOUR MEATBALLS

Prep time:
Serves 10

Comment: Great for the holidays and as a party food

2/3 c. fine dry bread crumbs
2 tsp. Salt
¼ tsp. Pepper
1 T. instant minced onion
1 ¾ c. water
3 lbs. Beef chuck, ground
3 eggs, beaten
vegetable oil
2 cans (8 ¾ oz) beef gravy
1/3 c. vinegar
1/3 c. packed brown sugar
1 T. soy sauce
1 pickled red pepper, cut up (optional)
10 tiny pickled onions (optional)
parsley (optional)

Add bread crumbs, salt, pepper, and minced onion to 1 c. water, let stand for a few minutes. Then add to beef with eggs and mix well. Shape into 30 balls and brown in a small amount of oil in skillet. Drain off oil, then add gravy, ¾ c. water, vinegar, and brown sugar. Cover and simmer about 35 minutes. Add soy sauce, red pepper, and pickled onions. Heat. Sprinkle with parsley.
 

Joan Bailey

Family-oriented, civic-minded, environmentally concerned airboaters!

Citrus County Airboat Alliance
P.O. Box 194, Inverness, FL  34453
www.citrusairboat.org

Page Design by J Hoover