OCEAN HARBOR CONDO ASSOCIATION

Ocean Harbor Recipes

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Ocean Harbor Recipes

Jean Silver's Peach Dumpcake

Drain off liquid from 1 large and 1 small can of peaches and pour into 9x13 cake pan. 

Cut peaches into bite size, add to juice in pan. 

Pour a pecan cake mix evenly on top of peaches and juice, no need to mix.

Cover with pecans, whole or broken up. 

Melt 1 1/2 cups butter and pour over all. 

Bake at 350 degrees for 1/2 hour or until mixture bubbles and pecans

start to brown. Can be served in a bowl with cream or top with ice cream. 

Roasted Sweet and White Potatoes

2 Tbs olive oil

1 Tbs melted butter or marg

2 large sweet potatoes, peeled and cut into 2" chunks

3 large white potatoes, peeled and cut into 2" chunks 

2 Tbs chopped fresh Rosemary

Salt and Pepper to taste

Toss in a bowl to coat, bake on jelly roll pan or cookie sheet

Bake @ 350 to golden brown and tender about  45-50 minutes, stirring occasionally

Can be fixed on grill by double wrapping about 30 minutes,  turn twice 

 

 

Good Dessert

1 4ounce instant vanilla pudding (other flavors work as well)

1 pint heavy whipping cream

1 cup milk

1/2 tsp almond flavoring

Beat cream, milk, almond till blended and soft peaks

chill, serve with fresh fruit 

 

 

WENDY'S RITZY CHICHEN

Layer 6-8 chicken breasts in bottom of pan

mix 2 cans cream chicken soup and 8 ounce sour cream

pour over and sprinkle crushed Ritz crackers

drizzle 3/4 cup butter over all

Bake at 350 degrees for one hour, may take longer depending on size of chicken breasts 

APPLE CINNAMON FRENCH TOAST SOUFFLE

1 large loaf French bread
8 extra large eggs
3 1/2 cup milk
1/2 cup sugar
1 Tbsp vanilla
6-8 medium Cortland or Macintosh apples (peeled, cored, sliced)

TOPPING 1/2 c sugar, 3 tsp cinnamon, 1 tsp nutmeg, 3 Tbsp butter

Cut French bread in 1 1/2 inch slices. Spray 9x13 inch glass pan with cooking oil. Place bread tightly in pan. Combine eggs, milk, 1/2 cup sugar and vanilla. Beat with whisk. Pour half of mixture over bread. Allow time to soak in. Place apples over bread and pour the remaining egg mixture over apples. Sprinkle cinnamon and sugar on top. Dot with butter. Cover and chill overnight. Uncover and bake 1 hour 15 minutes at 350 degrees. Let rest 10 minutes. Serve with hot maple syrup and breakfast meat.

JACKIE SIMONIAN'S SHRIMP JIMMY

1 can tomato soup
1 8 oz cream cheese
1 envelope Knox gelatin
1 cup mayonnaise
3/4 cup chopped celery
3/4 cup chopped onion
3 cups tiny shrimp (3 or 4 oz cans)

Soak gelatin in 1/4 cup water. Heat undiluted soup, add cream cheese. Heat until cheese is melted. As mixture cools add gelatin, celery, onion and mayonnaise. Cool and add shrimp. Pour into 6 1/2 cup mold and refrigerate. ENJOY!

MARGE'S STUFFED SHELLS

Spaghetti Sauce:
2 large tins Italian Tomatoes
Fresh basil
2 small pieces garlic
3 Tbsp chopped Vidalia onion
2 Tbsp olive oil

Grind up tomatoes, saute onion and garlic w/olive oil, add tomatoes and basil. Simmer for 30 mins stirring several times at med. temp.

Cook Shells: drain set aside to cool.

Mix 1 large skim milk ricotta, 1 tsp nutmeg, 1 beaten egg, 1/2 pkg shredded 6 cheese mixture (from package, Sorrento brand at Publix). Stuff shells with above mixture, add more shredded cheese on top of stuffed shells. Use large casserole, sprinkle sauce on bottom and over tops of shells. Bake at 350 degrees covered in tin foil for 30 minutes. Check if needed. Bake for another 15-20 minutes at 275-300 depending what is needed. THIS RECIPE MAKES A LARGE CASSEROLE, APPROX. 20 SHELLS.

MARILYN QUACKENBUSH'S SHELLS

1 package jumbo shells (Hopefully about 18 will not be broken…)
1 pound bulk Italian sausage or lean ground beef (I used the beef)
1 onion
1 clove garlic, chopped (I used chopped garlic in a jar)
1 (26 oz) jar pasta sauce (I used Newman’s Sockaroni Sauce)
1 (15 oz) container ricotta cheese
3 Cups Shredded mozzarella cheese
1 C grated Parmesan cheese (I used freshly shaved Parmesan)
1 egg

Cook pasta according to package directions.  Be sure to rinse the shells in a colander, and separate them, so they can cool quickly, and keep their shape!  

Preheat oven to 350 degrees.  In skillet, brown meat, onion, and garlic.  Pour off fat.  Stir in pasta sauce.  

In large bowl, mix ricotta, 2 C Mozzarella, the Parmesan and the egg.  (You can always use more Mozzarella and Parmesan if you want to.  I used 2 C Mozzarella in the shells and 1C on top.)  

After the shells are cooled, stuff them with the cheese mixture.  In a large cake pan, (I used a glass one), pour half of the red sauce mixture on the bottom.  Arrange stuffed pasta on top of the sauce.  Top with remaining sauce.  Cover.  Bake 30 minutes.  Uncover, sprinkle with remaining 1 C mozzarella and a little more Parmesan, if desired.  Bake 5 minutes longer.

My friend who gave me this recipe also makes an extra sauce to go with it.  She browns a little ground beef, and then adds a 2nd jar of Sockarooni.  This sauce is served on the side for those who want extra sauce.  When I made the second jar of sauce for my guests to pour over their shells, it was gone at the end of the evening, along with all of the shells!  

Also, if you have a lot of broken shells, which there always are for me, don’t throw them away.  After all of the pretty shells are stuffed, use the remaining cheese mixture, and layer a separate baking pan like you did the original pan.  First some red sauce on the bottom of the pan, then the broken pasta, then the leftover cheese, and finally, more sauce.  This can be a great leftover dish for the host and hostess to eat the next day, or beyond.

As I learned the hard way, this should not be prepared ahead and then frozen.  Although it was still good, the purpose of making individual shells is so each person can take however many they want.  After freezing, and cooking the frozen dish, it all melted together in more of a lasagna-type dish.  So, if you want individual shells, don’t freeze this!

BETTY VANERT'S MOOSE MUNCH

A BIG HIT at the Super Bowl Party!

3 cups of very thin, small, pretzels
7 cups rice Chex cereal
2 cups of dry roasted peanuts
1 12oz pkg of chocolate chips
1 12oz pkg of butterscotch chips

Melt the chips in a pot and stir in dry ingredients until they are coated. Pour the mixture onto wax paper on a cookie sheet and let it harden. Betty puts it in the refrigerator.

SUZANNE ZIEMER'S VEGGIE CHIP CASSEROLE

1 pkg. taco chips
1 can drained black beans
1 can drained sweet corn
1 large pkg leaf spinach or 2 well drained frozen spinach
1 jar Alfredo sauce
shredded cheddar cheese
bread crumbs

In a large flat oven pan that is lightly oiled, spread the above ingredients in order. Drizzle the Alfredo sauce over the covering of leaf spinach. Sprinkle cheddar cheese to a deisred thickness (at least 8 oz pkg.) and top with a sprinkling of bread crumbs. Bake at 300 degrees for about 20 minutes or until well heated and cheese melted. Optional: add any left over veggies and chopped onions. Also good leftover served cold on shredded lettuce.

SALLY NOLL'S BEAN SALAD

1 can green string beans
1 can yellow string beans
1 can kidney beans
1/2 cup green pepper
1/2 cup onion

MIX IN BOWL:

1/2 cup oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt
1/4 tsp pepper

Mix well and pour over beans, etc. Let stand overnight.

CHUCK ROAST BARBECUE

5-6 pounds Chuck Roast
1 cup celery
4 Tbsp Worcestershire sauce
4 tsp chili powder
2 onions
4 Tbsp vinegar
8 tsp lemon juice
2 cups catsup
3 cups water

Chop onion and celery and place on top of meat in roasting pan. Combine all other ingredients and pour over meat. Bake at 350 for 3-4 hours. When done, take meat out of sauce. Pour sauce in pan to cool. Skim off fat when cooled. Cut meat with sharp knife or shred into small pieces. Return sauce to meat. May be frozen.

CAROL DELISLE'S GRAPE SALAD

2-3 pounds red or green grapes
16 oz sour cream
8 oz Cool Whip
1/2 cup powdered sugar
1 oz lemon juice

Mix all ingredients except for grapes in a bowl.  Fold the grapes in to the mixture.

MILLER'S MEATBALLS WITH SAUCE

3 pounds hamburger
1 onion chopped fine
1 green pepper chopped
2 eggs
1/2 cup milk
1 cup bread crumbs
1 clove garlic chopped
salt and pepper to taste

Mix all the ingredients together. Fashion into balls. Fry for 10-15 minutes until meat is cooked. Transfer to oven. Cover with Sauce. Bake at 375 for 45 minutes until done.

SAUCE:

2 cups catsup
1 cup brown sugar
one half cup beer

Mix in saucepan, heat until boiling. Pour over meatballs.

BETTY VANERT'S TIRAMISU

6 egg yolks
1 1/4 cups sugar
1 tub mascarpone cheese
1 3/4 cups of whipping cream - whipped
2 pkgs lady fingers
1/3 cup hot water with 2 tsp instant coffee and 1 tsp brandy
1 block (1 oz) of unsweetened chocolate grated

Combine egg yolks and sugar and whip (whisk) 1 minute. Cook that mixture for 8 minutes in the top of a double boiler, stirring constantly. Let it cool, then add the mascarpone cheese. Next add the whipped cream and stir. Lay 1 pkg lady fingers in the bottom of a 9x13 pan and brush the ladyfingers with the coffee/brandy mixture. Pour half of the pudding on top. Lay the next pkg of lady fingers. Top them with the remaining pudding. Sprinkle the grated chocolate on the top. ENJOY!

GRACE HAMILTON'S DEVILED EGGS

6 hard boiled eggs
1/4 cup Miracle Whip
1/4 tsp salt, pepper
1/4 tsp prepared mustard
1 tsp dry minced onion

Using egg yolks and all ingredients, mix with egg beater till smooth. Fill whites and dress with paprika.

KATHY GIAMMATTEO'S EGG AND SPINACH PIE

Pastry for one crust 9-inch pie
1 1/2 lb cooked spinach
4 eggs
1 cup sour cream
3/4 cup soft bread crumbs
1 Tbsp melted butter
2 Tbsp grated parmesan cheese

Preheat oven to 375. Line pie plate with pastry, line pastry with foil and add dried beans to weight the bottom down and bake for 30 minutes. Remove the foil and beans. Coarsely chop the spinach and drain well. Spread over the baked pie shell. Break the eggs over the spinach and cover with sour cream. Toss the crumbs in the butter and cheese and sprinkle over the top. Bake until the eggs are set, about 15 minutes.

KAY FOGELSON'S TWICE BAKED POTATO CASSEROLE

6 medium unpeeled potatoes, baked
1/4 tsp salt
1/4 tsp pepper
1 pound bacon, cooked and crumbled
3 cups sour cream
2 cups (8oz) shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped include greens

Cut potatoes in one inch cubes. Place 1/2 of them in baking dish. Sprinkle with salt, pepper and bacon. Top with 1/2 sour cream and cheeses. Repeat layers. Bake uncovered @ 350 degrees for 20 minutes of until cheese melts and potatoes are hot.

SHRIMP BOIL FOR 18 PEOPLE

450 Shrimp, medium-sized, deveined and peeled with tails on
2 bag small red potatoes
4 pounds smoked/spicy sausage
18 ears corn
2 squeeze margarine
2 lemons, halved and sliced
2 cocktail sauce
1 mustard
1 ketchup
1 salt and pepper
2 boxes Bay's Shrimp Boil Seasoning
Butcher paper for table
Paper towels
Brownies

BOIL WATER, ADD POTATOES, COOK TILL TENDER. ADD SEASONING PACKETS. ADD SAUSAGE, COOK 5 MINUTES. ADD CORN, COOK 5 MINUTES. ADD SHRIMP, COOK 2 MINUTES OR LESS UNTIL HOT. DRAIN, POUR ON BUTCHER PAPER. EAT AND ENJOY! SERVE WITH BROWNIES.

MIDGE KARL'S EASY ARTICHOKE DIP

1 16 oz can artichoke hearts, drained
1 cup mayonnaise
1 cup grated parmesan cheese

Cut artichoke hearts into small pieces. Mix in a bowl with other ingredients. Grease an 8in square baking dish and spread mixture over bottom. Bake for 30 minutes at 350 degrees or until lightly browned on top.