African Peanut Soup

“A surprisingly wonderful combination of tomatoes, onion, peanut butter, and brown rice that make for a wonderful , offbeat soup everyone will enjoy. Even better served with a dollop of sour cream on top of each bowl and some crusty bread for dipping, YUM!”

2 tbsp. olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 garlic cloves, minced
1 (28 oz.) can of crushed tomatoes, with liquid
8 cups vegetable broth or stock
A pinch of coarse black pepper (optional)
¼ to ½ tsp. of Seven Peppers
(Red chili powder will substitute if you can’t find
Seven Peppers)
2/3 cup extra crunchy peanut butter
½ cup uncooked brown rice

Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, Seven Peppers. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Serves 6 to 8

Caesar Saga; The Recipe

The original Caesar Salad Recipe (as created in 1936 at Caesar's Bar & Grill in the hotel Caesar, Tijuana Mexico).

Tear the chilled Romaine lettuce into bite sized pieces in a large serving bowl.
In a medium sized bowl, whisk together all other ingredients to a smooth consistency.
Pour mixture over Romaine, toss thoroughly and serve.

Cairo or Rush Day Turkey Chili

In a skillet, brown and drain turkey. Stir in onions and peppers and cook until tender (2-3 minutes). Pour in tomatoes and water. Add chili powder, Captain Bill's, cumin, cilantro, and beans.
Simmer for about 1 hour.

Serves 4

Calories per serving = 350

Cool Caviar Dip

Blend together first four ingredients, fold in caviar, cover and chill at least six hours. Garnish and serve.

Yields 1 cup.

Fast Perky Stir-Fry

Bring a large pot of water to boil. Add green beans, return to boil and cook 1 minute; beans should still be crisp. Drain the beans, don't rinse.

In a large skillet or wok, add oil. Heat until very hot (skillet is ready when a drop of water in the oil sizzles.)

Add beans and cook about 1 minute, turning with tongs or spatula. Sprinkle in pecans and Captain Bill's Warm and Spicy. Turn beans and pecans to coat with oil and spices. Cook about 2 minutes more, or until beans and nuts are slightly browned. Salt to taste and serve.

Serves 4. 123 calories per serving.

Gato Bay Shrimp Salad

In a medium-size bowl, combine (until smooth) softened cream cheese and mayonnaise.
Add bay shrimp, fresh dill, and chopped onion.
Gently toss until just combined.
Serve on shredded iceberg lettuce, garnish with a few toast points for spreading.

Serves 6.

This recipe is also great for bay shrimp sandwiches, especially good on croissants with
tomato and lettuce. Also Delicious on
pumpernickel rounds. A real crowd pleaser.

Healthy Snack

Fill a tall glass with the fresh cut, chilled fruits and vegetables. Squeeze fresh lemon or lime juice on top and sprinkle with Captain Bill's Warm and Spicy. Enjoy.

Royal Hummus

Mix two 15 oz. cans of garbanzo beans, one tablespoon lemon juice, two tablespoons each of olive oil, (I prefer extra virgin) your choice, and tahini (sesame paste), two cloves of minced garlic and 1/2 to 1 teaspoon of Captain Bill's Warm and Spicy mix or your own favorite pepper blend.

Combine ingredients and blend in food processor until smooth consistency has been reached. You can add a few teaspoons of water if a thinner texture is desired. May be mixed by hand as well.

Serving suggestions: My favorite is to spread the hummus about 1/2 inch thick on a large dinner plate and make a large X across the center of the dish with a good quality paprika, then drizzle a few teaspoons of olive oil over the top. Then, with your favorite lavash, bread or chip, dip your heart away.

Southwestern Souffle

Mix well, pour into 9 X 13 baking pan. Bake 350 degrees for 45 to 60 minutes.

6 to 8 servings

Terry's Tasty Turkey Loaf

Mix ingredients well, shape into a loaf pan. Glaze the top using 2 tsp brown sugar, 2 tsp prepared mustard mixed together. Bake 350 degrees for 60 minutes.

6 to 8 servings

The Secret's Out Coleslaw

Chop the cabbage and carrot into very fine pieces about the size of rice kernels. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Blend until smooth, add cabbage and carrot, mix well. cover and refrigerate for at least 2 hours, overnight is even better.

6 to 8 servings

West Coast Chicken

1 large can of frozen orange juice
½ tsp. thyme (dried and crushed)
½ tsp. rosemary (dried and crushed)
¼ cup of canola oil
1 drop of liquid smoke
1 tbsp. vinegar
2 lbs. boneless, skinless, chicken breasts
1/2 tsp. Captain Bill’s Warm and Spicy

Mix all ingredients together, then marinate the chicken in the mixture for at least one hour in the refrigerator.
Now you’re ready to B-B-Q or grill some mouth watering, lip smacking chicken. Use the remaining marinade to baste the chicken. During cooking, shake on the Captain Bill’s; the more you use, the warmer it gets. Adjust to your taste.
At our house, we load up bamboo skewers with onions, mushrooms, bell peppers, and cherry tomatoes; using the same marinade for all, finally resting the whole meal on a bed of our favorite rice.

Important:
When you first mix up the marinade, set aside in a small container one or two ounces of marinade to baste your vegetables with while cooking. This will cut down the risk of contaminating your vegetables with raw chicken juice.

Coast of Maine Oyster Dressing

1 cup butter or margarine, for lower calories,
use "I Can't Believe it's Not Butter"
1 cup minced onion
1 pint small oysters, drained and chopped
1 tablespoon crumbled poultry seasoning
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
3/4 cup finely chopped celery with leaves
10 to 12 cups soft, dry bread crumbs, my favorite, "Italian seasoned"
2 eggs, beaten

Melt butter in skillet, add onion and celery; cook for 5 minutes.  Add oysters, poultry seasoning, salt, pepper and parsley.  Cook for an additional 5 minutes.  Add remaining ingredients and beaten egg.  Yields 10 to 12 cups of stuffing.

Smoked Oyster Dip

1 8 oz. pkg. cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon garlic salt
1 teaspoon Old Crawdad or Leonard hot sauce
1/2 cup chopped ripe black olives
1 9 oz. can smoked oysters, drained and chopped

Combine cream cheese, mayonnaise, lemon juice, garlic salt and hot sauce in a small bowl. Mix until well blended. Fold in olives and smoked oysters. Cover and refrigerate. Will keep for several days. Enjoy.

Oysters Casino Royale

3 dozen oysters, freshly shucked,
rinsed and drained
18 half shells
3 slices of bacon
4 green onions, with tops, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon Old Crawdad hot sauce.

Place two oysters on the deepest half of an oyster shell. Repeat until all oysters are used, about 18 shells. Arrange shells on a layer of rock salt in a large baking pan. You might have to us 2 pans to fit all the shells. In a large skillet, cook the bacon until crisp. Remove to paper towels to drain then crumble. To the bacon drippings add the green onion, bell pepper and celery. Cook until tender. Stir in lemon juice, Worcestershire sauce and Old Crawdad. Spoon onion mixture on the oysters in the shells then sprinkle with the crumbled bacon. Bake at 400 degrees for 10 minutes.

Devilish Oysters

1 pint oysters, with liquid
1/4 cup melted butter
1 cup oyster crackers, crushed
1/2 cup green bell pepper, chopped
1/4 cup minced parsley
1/2 cup onion, grated or finely chopped
2 teaspoon Worcestershire sauce
2 hard cooked eggs, pealed and chopped
3 eggs, beaten lightly
1/2 cup half-and-half or evaporated milk
1 teaspoon Dijon mustard
1/8 to 1/4 cayenne pepper
1/2 teaspoon salt

Combine oysters, oyster liquid and remaining ingredients. Toss to mix well. Turn into a buttered, 1 1/2 to 2 quart casserole or divide among individual scallop or clan shells. Bake at 375 degrees until set and lightly browned. For individual servings, spoon into ramekins or shells and bake for about 15 minutes. Serves 6