GILLIGANS ISLAND RECIPE PAGE
All recipes on this page were put here with the written
permission of Rutledge Hill Press. The recipes were taken from
Maryann's Gilligan's Island Cookbook by Dawn Wells, Ken Beck and
Jim Clark and published by Rutledge Hill Press, Nashville,
Tennessee.
Thursty's Iced Mint Tea
Lemon slices
Fresh mint
Orange slices
1 Quart iced tea, sweetened to taste
Place some of the lemon slices, orange slices and fresh
mint in the pitcher.Pound and twist some of the mint and add it
to the pitcher.Garnish glasses with lemon slices and mint
sprigs.Makes 1 quart.
Skipper's Goodbye Ribeye
1-5 to 8 pound beef ribeye roast,first cut or small end
with or without bone
1/2 cup coarsely cracked pepper
1/2 teaspoon ground cardamom
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon garlic power
1 cup soy sauce
3/4 cup vinegar
Trim the excess fat from the meat.Combine the pepper and
cardamom, and rub the mixture all over the meat.Press the
seasonings into the meat.Place the meat in a shallow baking
dish.In a bowl combine a small amount of the vinegar and tomato
paste and mix well.Gradually add the paprika,garlic powder, soy
sauce,and remaining vinegar.Carefully pour the mixture over the
meat, and marinate the roast in the refrigerator overnight. baste
several times while marinating.
Remove the meat from the marinade.let the roast stand at
room temperature for 1 hour. Using a meat thermometer as a guide
place the roast on a rotisserie,centered and balanced.Cook to 135
Degrees for rare{approximately 1 1/2 hours on a Farberware
rotisserie} Makes 8 to 10 servings. NOTE: Cooking will be quicker
on a gas grill.
ALTERNATE COOKING METHOD: Wrap the meat in foil and place
it in a shallow pan. Roast at 300 degrees for 2 hours for medium
rare. Open the foil; ladle out and reserve the drippings. Brown
the roast, uncovered,at 350 degrees while making gravy.
GRAVY: Strain the pan drippings, skimming off the excess
fat. To 1 cuyp of meat juices add 1 cup of watre,and bring the
mixture to a boil. Add a little marinade, if desired. Serve the
roast au jus, or thicken the gravy with 1 1/2 tablespoons of
cornstarch mixed with 1/4 cup cold water.
Aloha Fruit Bowl
2 pears
2 apples, cored and cubed
1 banana, sliced
1 cup red seedless grapes
1/2 cup celery, sliced
1/2 cup raisins
Hula Dressing {see below}
lettuce leaves
Halve,core, and slice pears crosswise into cresents. In a
large bowl combine the pears,apples,banana,grapes,celery, and
raisins. Coat with a small amout of Hula Dressing and toss
gently. Place in a lettuce-lined bowl.Serve with additional
dressing. Makes 6 servings.
HULA DRESSING
3/4 cup oil
1/3 cup honey
1/4 cup lime juice
2 tablespoons lemon juice
1 teaspoon grated lime or lemon peel
1/2 teaspoon dry mustard
1/2 teaspoon salt
In a small bowl combine the oil,honey, lime and lemon
juices,peel,mustard and salt and beat with a rotary beater.
Chill, Makes 1 1/3 cups
Howell Pancakes
1/2 cup pancake mix
1 1/4 cups milk
1 egg
2 tablespoons butter
2 teaspoons almond extract
2 teaspoons confectioners' sugar
1 cup flaked coconut
1 -15 1/4 ounce can pineapple tidbits,sliced a bit
In a medium bowl combine the pancake mix, milk, egg,
butter, almond extract, sugar, and 1/3 cup of coconut. Beat until
fairly smooth. Cook on a lightly greased griddle until bubbles
form and the edges are cooked. Turn and cook until the undersides
are golden. serve warm with pineapple and the remaining coconut.
Makes about 8 pancakes.
Mary Ann and Ginger's Sweet and Sour Pork
1 pound lead pork
1 cup orange juice
1 1/4 teaspoons soy sauce
1/4 cup white vinegar
3 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons peanut oil
1/4 cup diced green pepper
1/4 cup diced red pepper or pimiento
1 teaspoon minced garlic
2 teaspoons shredded ginger root
6 water chestnuts, diced
1/2 cup diced unpeeled orange
Cut the pork into 1/2-inch squares and set aside. in a
small bowl combine the orange juice, soy sauce, vinegar, sugar,
and cornstarch and set aside.
Ibn a wok or skillet heat 1 tablespoon of oil and
stir-fry the pork until done, about 4 minutes. Add the remaining
1 tablespoon of oil, the peppers, garlic, and ginger root, and
stir-fry for 1 minute. Add the orange mixture and cook, stirring
constantly, until the sauce thickens. Add the water chestnuts and
orange pieces, and stir constantly until heated through. Serve
with rice. Makes 4 servings.
Popeye's Papaya Pie
1/2 cup sugar
1 1/2 cups chopped ripe papaya
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon juice
dash salt
1 cup heavy cream
1 baked 9-inch pie shell
1 tablespoon sugar
Mandarin orange sections
mint leaves
In a medium bowl stir 1/2 cup sugar into the papaya and
let the mixture stand until the sugar is dissolved. Soften the
gelatin in cold water, then dissolve in the boiling water. Cool.
Add the papaya mixture, lemon juice, and salt. Chill until
partially set.
Whip 1/2 of the cream and fold it into the gelatin
mixture. Pour the filling into the pie shell and chill
thoroughly.
Whip the remaining cream with 1 tablespoon of sugar and
spread the mixture over the pie. Decorate with orange sections
and mint leaves. Makes 6 servings.
Watubi Chicken and Yams
2/3 cup salted peanuts
2 cloves garlic
1 teaspoon colander
1 teaspoon grated lemon peel
1/2 teaspoon crushed red pepper
2 tablespoons salad oil
3 to 3 1/2 pounds whole chicken breasts,split and boned
3/4 cup chopped green onion
1 -8 ounce can sweetened coconut juice
1 tablespoon soy sauce
2 -16 ounce cans yams, drained
salt
In a blender combine 1/3 cup of peanuts, the garlic,
colander,lemon peel,and red pepper. Whirl until the nuts are
finely chopped. set the mixture aside.
In a large fryung pan heat the oil over medium heat.
Brown the chicken well on all sides. Discard the fat. Add the nut
mixture, about half of the onions, the coconut juice, and soy
sauce. Cover and simmer for 20 minutes or until the chicken is no
longer pink when slashed. Add the yams, cover, and simmer until
heated. Transfer the chicken and yams to a platter, and keep
warm. Skim the fat and season the juices to taste with salt. Pour
the sauce over the chicken, and garnish with the remaining onions
and nuts. Makes 4 to 6 servings.
Bali Bali Shrimp
1 20 ounce can pineapple chunks
2 tablespoons oil
1 cup diagonally cut celery
1 medium green bell pepper, sliced
1 pound cooked shrimp
1/2 cup chopped green onions
3 tablespoons soy sauce
2 tablespoons cornstarch
1/8 teaspoon ginger
1 teaspoon garlic salt
1 cup cherry tomatoes, halved
Drain the pineapple, reserving the syrup. In a heavy
skillet heat the oil and saute' the celery and green pepper until
the pepper turns bright green. Add the shrimp and toss with the
vegetables until heated through. Add the pineapple and the green
onions. In a small bowl combine the syrup, soy sauce, cornstarch,
ginger, and garlic salt. Add the sauce to the shrimp mixture,
stirring constantly until thickened and bubbling. Add the
tomatoes and serve at once. Makes 4 servings.
Pork Chops Polynesian
6 pork chops 3/4-to 1-inch thick
2 tablespoons shortening
1 teaspoon salt
dash pepper
1 20 ounce can sliced pineapple
1/4 cup raisins
2 tablespoons brown sugar
1 tablespoon grated orange peel
Ina skillet brown the chops in the shortening. Pour off
the drippings, leaving the chops in the skillet. Season the chops
with the salt and pepper. Drain the pineapple, reserving 1/4 cup
of syrup. Add the syrup to the skillet and place a pineapple
slice on top of each pork chop. In a small bowl combine the
raisins, brown sugar, and orange peel. Place about 1 teaspoon of
raisin mixture in the center of each pineapple slice. Cover and
cook over low heat for 45 minutes to 1 hour, or until the meat is
tender. If gravy is desired, thicken the cooking liquid with
flour. Makes 6 servings.
Thurston's Heavens To Fort Knox Chili
3 tablespoons bacon fat
1 medium onion, chopped
1 large green pepper, chopped
2 cloves garlic, run through a press
1 pound ground round
1 1/2 20-ounce cans whole tomatoes
1 1/2 20-ounce cans kidney beans, drained and liquid reserved
1 1/2 teaspoons salt
3 whole cloves
1 bay leaf
3 tablespoons good, strong, fresh chili powder
leftover stew meat
toasted saltines
sour cream
cooked rice
In a stock pot heat the bacon fat and saute' the onion,
chopped peppers, garlic, and meat until brown and crumbly. Add
the tomatoes, beans, salt, cloves, bay leaf, and chili powder.
Bring the mixture to a boil. Reduce the heat and cook over a very
low flame for about 2 1/2 hours, stirring occasionally. To
thicken, leave the lid off until it reaches thickness desired.
Remove the bay leaf.
If desired, add leftover stew meat { or cook some
especially for this dish}. Serve with toasted saltines, sour
cream { lots of it mixed in and heated to boiling}. If you use
all of these, it is a marvelous party dish, which we then serve
over rice. If you don't think it tastes like chili, you're
probably right. But I've never been able to come up with a better
description for it. Makes 6 servings. From Henny and Jim
Backus.
Wrongway Feldman's Pineapple Upside- Down Cake
4 eggs, separated
1/2 cup butter
1 cup light brown sugar, firmly packed
1 20 ounce can sliced pineapple, drained
1/2 cup coarsely chopped pecans
16 maraschino cherries, drained and halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 tablespoon butter, melted
1 teaspoon almond extract
3/4 cup whipping cream
Sugar
Dash vanilla extract
Let the egg whites warm to room temperature, about 1
hour. In a heavy 10-inch skillet, melt 1/2 cup of butter over
very low heat. Remove the pan from the heat. Sprinkle brown sugar
over the butter, and arrange pineapple slices over the sugar to
cover the bottom of the skillet. Place the pecans and cherries
around the pineapple. Set the pan aside.
Sift the flour with the baking powder and salt. In a
mixing bowl beat the egg whites with an electric mixer at high
speed just until soft peaks form. Add the sugar gradually,
beating after each addition until stiff peaks form. In a small
bowl beat the egg yolks at high speed until thick and yellow.
With a wire whisk or rubber scraper, using an under/over motion,
gently fold the flour mixture and egg yolks into the egg whites.
Fold in the butter and almond extract. Spread the butter evenly
over the pineapple in the skillet. Bake at 375 degrees for 30 to
35 minutes or until the top springs back when gently pressed with
fingertips.
Loosen the edges of the cake, and let it stand for 5
minutes. Invert the cake onto a serving plate. Whip the cream
with sugar to taste and vanilla until almost stiff. Serve warm
with whipped cream. Makes 8 to 10 servings.
Hot Ginger Lemonade
4 cups water
3/4 cup frozen lemonade concentrate, undiluted
3 to 4 tablespoons silvered candled ginger
lemon slices for garnish
In a saucepan combine the water, lemonade concentrate,
and ginger. Heat until simmering. To serve, stir well, pour into
serving cups, and garnish with lemon slices. Makes 6 to 8
servings.
Poo-Poo-Pee-Doo Dip
1 8-ounce can pineapple tidbits
2 8-ounce packages cream cheese, softened
1 8-ounce can water chestnuts, drained and chopped
3 tablespoons chopped fresh chives
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup chopped pecans
Fresh parsley
Assorted crackers
Drain the pineapple, reserving 1 tablespoon of juice. In
a small bowl combine the pineapple, cream cheese, water
chestnuts, chives, salt, pepper, and pecans. Stir in the reserved
juice, mixing well. Garnish with parsley. Cover and
chill.
Serve with crackers. Makes about 3 1/2 cups of
dip.
From Dreama and Bob Denver.
Baked Papaya
1 medium green pappya
1/2 pound ground beef
2 mediun onions
4 cloves garlic
2 Tabasco chillies
2 tablespoons tomato paste
2 tablespoons vegetable oil
salt to taste
Cut the papaya in half lenghtwise and remove the seeds,
then scoop out a little of the flesh of the papaya and set aside.
In a skillet heat the oil and saute' the onions, garlic, and
chillies. When the onions begin to brown add the meat , tomato
paste, salt, and the papaya flesh. Mix well and simmer until the
meat is cooked. Put the mixture in the papaya shells, and arrange
the shells in a baking dish. Add a little boiling watre to the
dish. Bake at 300 degrees for about 30 minutes. Makes 2
servings
This recipe is from the Solomon Island section of the
book.
FastCounter by LinkExchange
Return to my
Gilligan page
|
