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Sandie's Reuben Soup (2 ways to prepare)

4 c. reserved corned beef brisket broth 1 (16 oz.) jar sauerkraut, rinsed and drained 1/3 c. onion, chopped 1/3 c. celery, chopped 1 bay leaf 1/2 tsp, or more of Cajun seasoning 1 c. Southwest Ranch Veggie Dip 2 c. shredded Swiss cheese, or slices if broiling Rye or pumpernickel crouton Combine everything except the Southwest ranch dip, Swiss cheese and croutons to a slow cooker. Cook on low for 3 hours. Add Southwest dip and Swiss cheese, stir to combine. Cover and cook on low for another 3 hours. Serve with the croutons as a garnish on top of each bowl of soup, or ladle the soup into an individual crock, top with a slice of Swiss cheese, and broil until cheese starts to brown. Serves 8.  Now wasn't that easy?  :)

Simple Slow Cook Jambalaya

1 med. vidalia onion, chopped 1 c. celery, chopped 1 (14.5 oz.) can Basil, garlic, diced tomatoes 4 oz. tomato paste 1 (14.5 oz.) can chicken broth 1 T. Worcestershire sauce 1 tsp. Montreal steak seasoning 1 tsp. Cajun seasoning 1/2 tsp. dried thyme, or 1 T. fresh, chopped 3/4 c. Mae Ploy sweet chili sauce, found in Chinese section 2 boneless chicken breasts, cut into 1/2 inch pieces, raw 3/4 lb.Italian sausage, cooked and drained, (optional) 1 c. uncooked minute rice 1/2 c. red pepper, chopped 1/2 c. yellow pepper, chopped 10 oz. frozen, cooked, shrimp, detailed or not   In a 4 quart crock pot combine onion, celery, undrained tomatoes, broth, tomato paste, Worcestershire sauce, Cajun seasoning, thyme, chili sauce.  Stir in chicken.  Cover, cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.  Add the cooked sausage halfway through the cooking stage.  Now, stir in rice, frozen shrimp and peppers.  Cover and cook on low for 10 to 15 minutes.  Rice should absorb most of the liquid and be tender.  Serves 6 easily.  Hint:  If you cook the sausage just before the meal is ready, add it to the Jambalaya when you add the rice and the rest of the ingredients.  It's your choice.

Chicken Fajita Casserole

12 oz. pre-cooked chicken fajita strips 2 zucchini's, cut in 1/2 inch cubes 1 yellow squash, cut in 1/2inch cubes 1 med. onion, chopped 1 (7 oz.) can chipotle peppers, drained and sliced to really spice it up 1 1/2 c. shredded Colby cheese 1.2 tsp. Montreal Steak seasoning Salt and pepper to taste. 1- 1 1/2 c. French fried onion rings   Cut chicken strips in half, place in bowl.  Add the rest of the ingredients, mix well.  Spray a 2-4 quart casserole dish with cooking spray and pour mixture into bowl.  Top with French fried onion rings.  Bake for 20 minutes.  Serves 6.

Herb Buttered Citrus Turkey & Gravy + Crock Pot Hot Apple Cider with Tequila It's count down time to Thanksgiving.  Time to get the menu ready, make your lists of what you will need and head to the grocery store.  How fun is THAT?  <smile>   This is an easy recipe, even though it has many ingredients and therefore looks hard and time consuming, it isn't, trust me!  Actually you can dress Tom all up the day before to cut down on time spent the day of the big event.  I must share something with you about last years turkey.  It is all Emeril Lagasse's fault you know.  I was watching him cook his turkey on TV and he made brining sound as though you just had to do it, so I did.  That was the first time I had ever even attempted that task.  The results you ask?  Oh yeah, or should I say "BAM!"  It was the moistest turkey ever.  Do you have to do this, no...not if you baste often, your Tom will still be good and moist.   So, if you are one that brines the turkey first, please do, and when the bird is ready, just prepare as follows. One more thing:  When I think of Thanksgiving, I think of hot apple cider too, so I included a five star recipe that should do the trick.  They are sneaky little buggers though, so be careful.  Cheers!  Christmas is just around the corner, so check out my store which has new items added every week for those great boaters in your life!  The store link: www.sandiesgalleyandmore.com  Happy Thanksgiving to all of you, from my home to yours.

Herb Buttered Citrus Turkey & Gravy   1(14-15 oz.) turkey 1 onion cut into wedges 1 lemon, cut in wedges 6 sprigs rosemary 6 sprigs thyme 6 sprigs oregano, or sage 2 bay leaves 7 T. unsalted butter, divided 2 oranges, cut in half 1 tsp. salt 2 c. chicken broth, divided Preheat oven to 325 degrees.  Remove neck, giblets, etc, rinse turkey and pat dry with paper towels.    Place turkey breast side up in roaster, rub breast side with the juice of the oranges, then toss the left over orange with peel in cavity of turkey.  Rub 3 tablespoons of the butter all over the breast, then stuff the remaining 4 slices up under the skin.  Lightly season turkey with salt and pepper inside and out.  Now place the lemon, onion, thyme, rosemary and oregano or sage and bay leaves in main cavity,  Tie legs together loosely with kitchen string.  Roast breast side down for 1 hour.    Remove  from oven, turn it over and baste with 1/2 c. chicken or turkey stock.  Return to oven, breast side up until it reads 165 degrees with a meat thermometer inserted into the largest section of the thigh.  Should take about 3 1/4 hours.  Baste turkey once every hour with 1/2 c to 3/4 cup chicken or turkey stock.   Remove from oven, place on platter and let rest, tented with foil for 20 minutes before carving.  Hint:  mmm mmm good! Crock Pot Hot Apple Cider with Tequila   4 c. apple cider 1 c. cranberry juice cocktail 1/2 c. tequila 1/4 c. Triple Sec lime slices for garnish   In a crock pot, heat apple cider and cranberry juice cocktail on low for 2 hours or so until hot.  Just before serving turn to high for 10 minutes, stir in tequila and Triple Sec.  Serve in a mug with a lime slice.  Serves 6. You may also do this in a pan on the stove, just simmer for 30- 40 minutes, then add the tequila and Triple Sec before serving.

Nutty Apple Cream Cake

Let's take advantage of the fall season and make something that uses the wonderful apples that are fresh and ripe.  I must admit I am not a baker at heart.  Oh, I use to be until I had to keep buying new clothes because mine were shrinking.  Every month I was buying a new size and it wasn't a smaller one, I can tell you that.  My jeans just kept getting tighter and tighter.  Cold water washing and line drying didn't work, as I hoped it would so I had to cut out the sweets on a regular basis.  For this reason, desserts are made only when it is a special occasion or family and friends are comin' to dinner.  Such was the case for this dessert which I could have eaten the whole 9x13 pan full.  It is just so moist, easy as pie, although it isn't a pie, where did that come from anyway?  Pies are NOT easy!  Try this one please, you won't be sorry you did.  See ya next week with who knows what, but I will guarantee it will be good!  Happy Halloween to everyone!     1 pkg. yellow cake mix 3 Tart apples, peeled, cored, and sliced thi1 T. lemon juice 1/3 c. sugar 1/2 c. chopped pecans 1 tsp. ground cinnamon 1 c. whipping cream   Prepare cake as directed on package, pour into a 9x13 inch greased pan, but don't bake it yet!  Place sliced apples in a large bowl, sprinkle them with the lemon juice and mix.  Add sugar, pecans, and cinnamon, stir to combine.  Spoon apple mixture over batter evenly, then pour whipping cream over the top.  Bake in a 350 degree oven for 1 hour or until toothpick comes out clean.  Serve with whipped cream, or vanilla ice cream.  Will serve 10-12.

Big Bite Dilly Chicken Salad Sandwiches This is the the time the kids will be going back to school. Oh how I remember the bitter sweet feeling that brought on me after every summer.  I am sure you know what I an talkin' about.  I don't know if anyone packs lunches anymore as I did back in the day, but whether you do or don't, you will want to make this for yourself.   Switch up the plain ol' deli meat on bread with mustard or mayo, lettuce and maybe a tomato.  Live a little.  Now, the best part about this recipe is that it serves two purposes.  One, it's a sandwich, and two, like magic, it's a salad.  How good is that?  For the salad, just serve a scoop on a lettuce leave, fresh tomato slices on the side, (mmm, yummy,) and maybe a few pieces of fruit. 4 cups cooked chicken breasts, diced 1/2 cup celery 1/2 cup red onion 1 c. Hellman's mayonaisse 1 T. fresh dill, chopped 1 tsp. sugar  2 dashes of garlic salt Ground black pepper, to taste 1/3 c. sliced almonds 1 c. sprouts, divided 4 slices Swiss cheese 1 tomato sliced thin Romaine or bibb lettuce leaves raisin, cinnamon bread, lightly toasted Makes 4 sandwiches, or 4 salads

Cherry Broccoli Salad

For this recipe I have chosen a favorite salad from my cookbook.  Takes no time to make, it's pretty, and you won't even know you are eating broccoli.  This has been such a hit in the marina I thought I would share it with you.  For those that have my cookbook, maybe you missed it when thumbing though, or you don't like broccoli.  Well I know many boaters here in my marina that didn't like broccoli either, but love this salad!  So give it a try.  You may find you like it, just like Mikey!   Next month is September already, therefore will be serving up a great soup recipe for a chilly night.  So stay tuned and visit my website store at www.sandiesgalleyandmore.com for all kinds of goodies for your boat!     3 c. broccoli flowerets, cut small 1/2 lb. cooked and crumbled bacon 1/2 c. dried cran-cherries 1/3 c. purple onion, chopped 1/2 c. salted/roasted sunflower nuts 1 c. Hellman's mayonnaise 2 T. sugar 2 T. apple cider vinegar   Mix the mayo, sugar and vinegar in a small bowl.  Combine the rest f the ingredients, pour dressing over broccoli salad, stir well to blend.  Refrigerate before serving.  Will serve 4-6.

This month I am sharing with you a recipe that I submitted for a special Elk Rapids News Food Edition, June 25th.  Many chefs, here in Elk Rapids, plus myself have created recipes made from food items produced right here.  You will notice the mustard's and the maple syrup in this recipe to be the two items from this quaint little town I live in all summer long.  I expect you to use different brands, however, you may be able to find the mustard's at Meijers.  I know Scott's Feta Dips are available there, so maybe his mustard's are also.  Both are excellent, along with his crab dips.  The Feta dip brand is Zagolli's and I believe his crab dips are the same.  I bought the buttery crab dip. my favorite, last weekend, but it was eaten all up in 15 minutes, so I don't have the container as I write this to tell you the name of it.  If you want to know the brand, contact me at my website, www.sandiesgalley.com and I will give you the info personally. Now, getting back to this recipe.  Salmon is a favorite fish of mine, can be caught or bought almost anywhere in the USA, or if not in season, Sam's Club works great!  It is grilled, easy and so delicious, and healthy..you will absolutley love it!!  Hope you like it as much as my family does.

Great Lakes Mustard Glazed Salmon 4 salmon fillets 2 T. olive oil Sprinkles of Montreal Steak Seasoning 2 cloves garlic, chopped 1 T. fresh Rosemary, chopped or snipped 3/4 tsp. fresh thyme, chopped 1 T. Chardonnay 1 T. olive oil 1 T. Harwood Heritage pure maple syrup 2 T. Old Becks Classic Sharp Mustard 2 T. Old Becks Great Lakes Country Dijon Mustard Rinse salmon under cold water, dry on paper towel.  Brush them with the 2 tablespoons of olive oil and then sprinkle with Montreal seasoning.  Combine the rest of the ingredients in a blender, pulse until mixed well.  Place salmon on a hot preheated grill.  Cook for 2-3 minutes flesh side down, then flip and spoon sauce on top of salmon.  Cook for another 2-3 minutes until salmon is flaky but moist. Serve with lemon wedges if you wish.