Relax on the aft deck with a cool glass of this Ginger Grape Punch. Refreshing, sweet, and fruit-filled.
Ingredients:
2 cups seedless grapes, halved
1 orange and 1 lemon, thinly sliced
4 cups ginger ale
4 cups white grape juice
8 oz. vodka (optional)
Directions:
Fill a pitcher with fruit. Top with ginger ale, grape juice, vodka, and stir well. Pour punch into four ice-filled glasses. Enjoy!
By Lori Ross, Southern Boating June 2018
This quick and easy Hot Dog Bar serves four. Add more or less depending on how many show up to enjoy your boat!
Ingredients:
4 pork, chicken or turkey sausages
4 hot dogs
8 hot dog rolls
Optional Condiments:
Mustard
Relish
Ketchup
Pickled jalapenos
Pickle spears
Chili (canned or homemade)
Quick Sauerkraut
Creamy Coleslaw
Onions, tomatoes, cheese, bacon bits (from the salad bar)
Fry or grill sausages, turning frequently, until golden brown and cooked through (10-15 minutes). Boil, sauté or grill hot dogs until heated through (4-5 minutes). If you wish, heat hot dog rolls on the grill or in the oven until warmed.
Place sausages and hot dogs on a platter and hot dog rolls in a napkin-lined basket. Guests can construct their own dog or sausage creations with the condiments of their choosing.
By Lori Ross, Southern Boating June 2018
This quick and easy sauerkraut is delicious as a topping on sausages or on its own. Recipe serves for, so be sure to double if serving a crowd.
Ingredients:
3 cups cabbage, thinly sliced
1/2 cup onion, sliced
1/4 cup vinegar
1 Tbsp. apple juice
⅓ Tbsp. caraway seeds (optional)
⅔ Tbsp. salt
Directions:
Mix ingredients in a microwave-safe bowl. Cover with plastic wrap and seal edges. Microwave on high 4-5 minutes. Let sit covered for 15 minutes and then refrigerate; reheat for serving.
By Lori Ross, Southern Boating June 2018
This creamy coleslaw is a great accompaniment to any outdoor grilling dish. It is especially good with summer meals like hamburgers or hot dogs. Best served cold.
Ingredients:
1/4 cup mayonnaise
3/4 Tbsp. mustard
1 Tbsp. sugar
1 Tbsp. vinegar
1 Tbsp. buttermilk, sour cream or Greek yogurt
3/4 tsp. salt
1/2 tsp. pepper
2 cups shredded cabbage
1/2 cup shredded carrot
Directions:
For dressing, mix the first seven ingredients well in a small bowl. Place cabbage and carrots in medium bowl and blend. Add the dressing, toss well and refrigerate until ready to serve.
By Lori Ross, Southern Boating June 2018
Let everyone but Dad serve themselves with this simple menu suited for a day out on the water. This summer salad bar will serve four, so feel free to add and adapt to your preferences.
Ingredients:
6 cups chopped iceberg or romaine lettuce
1 cup sliced radishes
2 cups diced cucumber
2 cups diced tomatoes
1 cup chopped onions
2 cups chopped sweet peppers
1 cup black or green olives
2 cups shredded cheddar cheese or crumbled blue cheese
1 cup bacon bits
Ingredients:
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt or buttermilk
1/2 tsp. garlic powder or one clove minced garlic
1/4 tsp. each dried dill, chives and parsley
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
Salt and pepper to taste
(make ahead of time and refrigerate):
Directions:
Put chopped lettuce in a large bowl. Put ranch dressing in a separate bowl and place in the middle of a platter. Place salad ingredients around the bowl in rows for guests to self-serve.
By Lori Ross, Southern Boating June 2018
