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Maine Windjammer Association Newsletter
MAINE WINDJAMMER ASSOCIATION NEWSLETTER

Thursday, January 18, 2018 March 2013   VOLUME 12 ISSUE 3  
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The Fleet

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[MORE]
Fresh from the Galley: Appetizers!

Every summer week on Penobscot Bay sees passengers aboard historic windjammers tacking, trimming sails and setting a course, while chatting with fellow passengers, spotting wildlife, and building up a great appetite. With a late afternoon backdrop of rugged shorelines and eagles and osprey diving for their supper, delicious, tantalizing odors waft from the galley.

 

As the crew anchors the vessel in a protected harbor for the night, windjammer chefs will often produce scrumptious appetizers on deck to the great delight of everyone on board.

TANGY CHEESE BALLS – from the Victory Chimes, donated by Mary Walker.
‘It is widely believed that if every last bit of food is eaten at mealtime, it is an indication of clear weather to come.’

  photo: Don Curtis
 
  Every Windjammer cruise features a lobsterbake that leaves plenty of opportunity to enjoy lobster dips.
2 8 ounce pkg cream cheese
4 cups shredded sharp cheddar cheese
1/4 cup milk
1/4 cup chopped stuffed olives
1 envelope Italian dressing mix
1 cup chopped walnuts
Combine all ingredients except walnuts. Shape into balls and roll in walnuts. Chill 8 hours. Serve at room temperature.

LOBSTER BAKE VEGETABLE DIP – from the Timberwind

1 cup mayonnaise
1/4 cup dried parsley or 1/2 C. chopped fresh
1 T dried onion
dash Worcestershire sauce
1/2 cup heavy cream or sour cream
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1/2 tsp. curry powder
1/4 tsp. garlic powder

Mix together and refrigerate for an hour or more. Serve with fresh vegetables and or chips.

WARM LOBSTER DIP– from the Timberwind

1 cup chopped lobster
1 8 oz. package cream cheese
1 T Spike or season-all
1/4 tsp. garlic powder
1/2 cup mayonnaise
1 tsp. dry mustard
1 T powdered sugar
2 T white wine
1 T minced onion

Mix ingredients together in the top of a double boiler, melting and stirring until smooth. Serve with crackers or chips.

For more information about recipes from the galleys of the Maine Windjammer Association click here.


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