“From the MRFA Galley”




Watch this page for scrumptious recipes guaranteed to temp your taste buds (or make you think you are in the Navy again).
Thanks to Albert “Cookie Man” Moore (mrfa35@outlook.com) for these great recipes!!

Old-Fashioned Deviled Eggs
10 large eggs, at room temperature
1/4 cup mayonnaise
1 tablespoon brown mustard
1 teaspoon hot pepper sauce
1/8 teaspoon each salt and white pepper
1/4 teaspoon paprika
Fresh celery leaves for garnish

1. Cook the eggs in simmering water for 12 minutes; drain. Cover the eggs with cold water; let stand until completely cool.
2. Peel the eggs, rinse and pat dry. Slice them in half lengthwise. Scoop out the yolks and mash together with the mayonnaise, mustard, hot pepper sauce, salt and pepper. Spoon the filling into the egg-white halves using a teaspoon or a pastry bag fitted with a 1/2-inch star tip. Dust with the paprika and garnish with celery leaves.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serves 8

Olive Garden Chicken Marsala
10 large eggs, at room temperature
1/4 cup mayonnaise
1 tablespoon brown mustard
1 teaspoon hot pepper sauce
1/8 teaspoon each salt and white pepper
1/4 teaspoon paprika
Fresh celery leaves for garnish

1. Combine flour, salt, pepper, and oregano in a shallow dish.
2. Heat the oil and butter in a skillet until it begins to bubble lightly.
3. Dredge the chicken in the flour, coat evenly.
4. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
5. As you flip the breasts to the second side, add the mushrooms around the chicken pieces.
6. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.
7. Once the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
8. Transfer to plates and serve.

KFC Honey Barbecued Wings
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
Wash the chicken wings, then remove the wing tips; cut the other
two pieces in half. Shake off the excess water.

1. Place the eggs and milk in a bowl and mix well. Set aside. Mix together the BBQ sauce and honey. Set aside.
2. Put the flour into a bag, then shake the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. Repeat 2-3 times.
3. Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350F). Fry the wings until they're golden brown. Remove and drain on paper towels.
4. Preheat oven to 325F. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other. Bake for 15-20 minutes, until they no longer look shiny.

Eastern North Carolina-Style Pork Barbeque
6 to 10 pound pork shoulder roast
"The Eastern-NC-Style Sauce"
1 cup plain vinegar
1 teaspoon crushed red pepper
1 teaspoon salt
1/4 teaspoon black pepper
3 drops of lemon juice

1. Using an ice pick, poke holes through the meat as deep as possible, using a rough 1"-2" grid pattern as a guide.
2. Roast all day in a 350 degree oven, until it falls apart to the touch.
3. Chop large chunks of the cooked meat on a board with a cleaver or other large knife, until your preferred texture of sized pieces is achieved.
4. Sprinkle sauce liberally.
5. Finish cooking by warming chopped meat in a cast-iron skillet on low heat for 10-15 minutes.

Basic Eastern North Carolina Barbecue Sauce
1-1/2 to 2 ounces crushed red pepper
2 tablespoons salt, or to taste
1 tablespoon black pepper, or to taste

1. Mix all ingredients well.
2. Use to baste pig and to season chopped barbecue.
3. May be stored in tightly sealed container without refrigeration.

North Carolina-Style Hush Puppies
2 cups corn meal
2 measured teaspoons baking powder
1 teaspoon salt
1-1/2 cups milk
1/2 cup water
If desired, 1/2 an onion, diced

1. Mix all the ingredients well, let stand for 10-15 minutes.
2. Drop by teaspoonfuls into very hot fat.
3. Hush puppies should turn over by themselves when brown on one side.
4. Remove when golden brown and let drain and cool on paper towels.

Philadelphia Scrapple
2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper

1. Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
2. Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.
3. Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.
4. Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.
Makes 12 servings.

Plain Old Pennsylvania Dutch Scrapple
1/2 pound chopped raw pork
1-1/4 teaspoon salt
1/8 teaspoon pepper
1 cup corn meal 1 medium onion, chopped
1- 1/4 quarts water

1. Brown onion slowly in a little fat. Add meat, seasoning and water. Cook at simmering point 20 minutes.
2. Add corn meal and cook over medium heat for one hour. Turn into loaf pan and cool.
3. Cut in slices and fry in fat until brown. Serve with gravy or tomato sauce

Modern Day Scrapple
2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water

1. In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.
2. In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.
3. Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.
4. When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.
5.To freeze, lay a sheet of waxed paper between slices, place in freezer bags.
To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.

Sloppy Joe's
1 pound ground beef
1 medium onions, chopped
1 clove garlic cloves, minced
1 cup ketchup
1/2 cup barbecue sauce
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon pepper

1. In a large skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink; drain. Stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Serve about 1/2 cup meat mixture on each bun. Or cool and freeze in freezer containers for up to 3 months.
3. To use frozen sloppy joes: Thaw in the refrigerator; place in a saucepan and heat though. Serve on buns.

Pumpkin Cobbler-Crisp
1 cup oatmeal
1/2 cup flour
1/3 cup granulated sugar
1/3 cup brown sugar
2 TBL spoons butter melted
2 TBL spoons water
1/3 cup chopped nuts
1 can (15 ounces) pumpkin (2 cups)
¾ cup liquid egg substitute
½ cup sugar
1 ½ tps ground cinnamon
1 tps ground ginger
1 can (12 oz) evaporated milk

1. Preheat oven to 350 degrees, spray a large baking sheet and a 9-13 inch pan with nonstick baking spray: set aside.
2. Place oatmeal in a medium size bowl add flour and sugars, Add butter and water; mix together with your fingertips until crumbly.
3. Spread crumbs on prepared baking sheet, sprinkle chopped nuts over it; bake 5 minutes. Remove from oven and break up into pea size pieces. Set aside to cool.
4. Mix together the pumpkin, egg substitute and sugar. Mix in cinnamon and ginger. Slowly pour in milk while stirring , until thoroughly mixed. Pour into prepared 9x13 inch pan.
5. Bake for 20 minutes. Then sprinkle the oatmeal crumbs evenly over the top of the pumpkin; lightly press the crumbs into the pumpkin. Bake 20 more minutes.
6. Makes 12 servings… You can serve the crisp ala mode style while warm; with ice cream or whip cream (Ready Whip).

Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
4. Makes 8 servings serve with vanilla ice cream or whip cream

Peanut Butter Brownie Cookies
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter or margarine, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting

1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2. DROP dough by rounded tablespoonfuls 2 inches apart onto un greased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (above 3500 ft.):
6. FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.
Yield: 24 cookies

Corned Beef Spreads
1 (12 oz.) can corned beef
1/3 c. horseradish
1 c. salad dressing or mayonnaise
Salt & pepper to taste
1 can corn beef, chopped fine
4 hard-cooked eggs
2-3 tbsp. sweet pickle relish
1/2 c. mayonnaise
1 can corned beef
1 sm. carton sour cream
1 pkg. Lipton onion soup mix
2 tbsp. mayonnaise
1 can corned beef
2 hard cooked eggs, chopped
1 stalk celery, chopped
Pickle relish to taste
1. Mash corned beef with fork.
2. Mix in other ingredients.
3. Serve as spread on crackers or bread.

1. Use wiener buns.
2. Fill with spread, wrap in foil.
3. Put in oven 30 minutes.

1. Mix all ingredients together in large bowl, until thoroughly blended.
2. Chill, covered, in refrigerator.
3. Use as sandwich spread on rye bread, or open faced on party-rye halves as appetizer.
4. Serve with ice cold pickles onions as a garnish.

1. Combine all ingredients, adding mayonnaise until of desired spreading consistency.
2. Use as sandwich spread

Easter Sunday Brunch Casserole
1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
2. In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
3. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

Roman Holiday
1 lb. ground beef
1 small can mushrooms
1 bell pepper, chopped
1 onion, chopped
1 lb. cheese, grated
1 c. stuffed olives
1 pkg. egg noodles, cooked
1 can Rotel tomatoes

1. Saute meat, onions, bell pepper and mushrooms. Drain well.
2. Add other ingredients.
3. Place in baking dish and bake 45 minutes at 300 degrees. Could sprinkle some grated parmesan cheese over the top. Serve with garlic toast.

Shepherds Pie
1 lb. ground beef
1 can peas
1 can sweet corn
1 medium onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese

1. Boil potatoes, mash and season to taste with milk and butter.
2. Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through.
3. In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top.
4. Place in oven on BROIL until cheese is bubbly or light brown.

Cranberry and Pumpkin Cake
6 ounces (1-1/2 cups) walnuts
12 ounces (2 cups) fresh or frozen cranberries
3 cups sifted flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 - one pound can (2 cups) solid-pack pumpkin
2 cups granulated sugar
1-1/4 cups vegetable oil
4 large eggs

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound. Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season with salt and pepper, saute in butter, and add to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.
Prep Time:5 Min
Cook Time:1 Hr
Ready In:1 Hr 5 Min
Servings: 6

Chicken Pot Pie
3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
6. Add chicken broth and bring to a boil. After it has become thick, add potatoes.
7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
8. Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
9. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Easter Breakfast Links Bake
1 (20 oz.) package Refrigerated Hash Brown Potatoes
1 (12 oz.) package Sausage Links (uncooked)
1 to 2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
10 eggs, grade A large
3/4 cups milk
1/2 teaspoon baking powder
1/4 to 1/2 cup diced onion
1/4 teaspoon parsley, chopped
1 1/2 to 2 cups shredded Colby Jack or mild Cheddar cheese

1. Preheat oven to 375F. Grease the bottom and sides of a 13" x 9" pan with vegetable oil.
2. In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside.
3. In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top egg mixture down the length of the pan. Cover and place in oven.
4. Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.
Makes 10 servings

A Delicious Yellow Cake
1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Valentines Day Roast Chicken
1 (4- to 5-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in half crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1⁄2 cup dry white wine
1⁄2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

1. Preheat the oven to 425 degrees F.
2. Remove and discard the chicken giblets. Pat the outside dry.
3. Liberally salt and pepper the inside of the chicken.
4. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic, and reserve the rest of the lemons.
5. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
6. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the chicken in a small (11-by-14-inch) roasting pan. (If the pan is too large, the onions will burn.)
7. Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1⁄2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
8. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
9. Remove the chicken to a platter, cover with aluminum foil and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
10. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits.
11. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken.
12. Carve the chicken onto a platter and serve with the lemons, onions and warm sauce.

Albert's Country Style Steak and Milk Gravy
4- (4 ounce ) cube steaks
½ teaspoon salt, divided
1 3/4 teaspoons ground black pepper
1 cup all- purpose flour
2 eggs lightly beaten
¼ cup lard
1 cup milk

1. Season meat with ¼ teaspoon of the salt and pepper; set a side. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour, dip in beaten eggs, then dredge in flour again.
2. Heat lard or shortening in a large, heavy skillet over medium high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet, Gradually whisk in milk. Cook stirring frequently , 3 to 4 minutes, or until thick and bubbly. Add ¼ teaspoon salt, and ¼ to ½ teaspoons pepper; gravy should be quite peppery.
Serves (4)