Disclaimer! These drink recipes are meant for adults only!
              Drink in moderation, have a Designated Driver,
              blah, blah, blah
              yada, yada, yada...

The food recipes are meant for anyone with an appetite!

The drink recipe came from a couple of bars Kathie and I went to
when we lived on Guam. The steak recipe is something my father
"ginned up" (yes, I know it has bourbon in it!) in the early 1960s.

For your summer pleasure, several (i.e. 3 to 5) summer drinks. These
are from three different "outdoor bars" on Guam.

The Mudslide recipe is tasty but sneaks up on you. I can't afford the
cost [metabolic or cash] of the ingredients and haven't made a batch
in about ten years.

 Mudslide (Barnie's Beach Hut)

  1/2 oz Vodka
  1/2 oz Bailey's Irish Cream
  1/2 oz Kahlua

  Add ice and blend until it looks like a slurry. This is a
  sneaky kind of drink by the way.


The bartenders sent me these recipes. I don't know where they got them from
and strongly suspect they evolved in the tradition of read a recipe and
change it to suit your customers.

While I like these drinks, I haven't made them (either of them) in over
a decade due to the cost (both financial and metabolic!).

  Long Island Ice Teas (two recipes): These are stealth
  drinks by the way!
 
 

  Achung Bay Marina            Trench Room
                                Naval Air Station, Agana, Guam

  1 oz Vodka                  1/2 oz Gin
  1 oz Gin                       1/2 oz White Rum
  1 oz Light Rum             1/2 oz Vodka
  1 oz Tequila                 1/2 oz Triple Sec
  1 oz Scotch  \               1/2 Tequila
          or                              Lemon Twist
  1 oz Cuiacoa /                  Sweet and Sour Mix

  Pour over ice and top off with Pepsi or Coke

In the Achung Bay Marina recipe, you have your choice of either Scotch or Cuicoa!


This is the recipe that my father liked to make. My mother send
me a copy of it.

  Jack's Marinade

  1/2 cup good whiskey (bourbon or Canadian - not rye or scotch
  1/2 cup salad oil
  2 T soy sauce
  1 T Worcestershire Sauce
  1 teaspoon garlic powder
  fresh ground pepper

Blend and pour on steak - turn every 30 min for 3 or 4 hours.

Blend and pour on a roast - turn every 2 or 3 hours for 24
hours. Don't worry about getting up at night, however.

REMEMBER! I live in cattle country! I'm not going to talk about
collistral!

Here is a recipe that I cobbled together from several sources. It
is a bit spicy.

  Another bourbon Recipe

  1/4 cup bourbon
  2    tablespoons mustard powder
  1/2 teaspoon ground pepper

Blend the mustard powder and ground pepper together and
rub on both sides of a steak. Put in a marinade pan,
pour the bourbon over the steak and let set in your
refrigerator for an hour. Turn the steak over and make
sure the bourbon wets the steak down.

You might want to reduce the amount of pepper as this can
be very spicy.


My mother's spaghetti sauce recipe:

  1 pound hamburger
  2 large cans tomato paste
  1 small onion
  1 garlic clove
  brown sugar
  1/2 cup red wine
  Worchester sauce
  red pepper
  black pepper
  chili powder
OPTIONAL:
  salt
  mushrooms
  tofu vice hamburger
 

  Chop up the onion and garlic and sauté. (My mother's parents insisted
  on the onion and garlic being chopped up very finely; blending them
  with a 1/2 cup of wine produces the same results. I suspect this is
  because of my grandparent's false teeth.)

  Brown the hamburger and remove grease.

  Add the tomato paste and red wine. Add a couple of can of water and
  stir and a tablespoon or two of worchester sauce. Add additional water
  to thin down the sauce. Next, "add all the spices you have in the kitchen".
  (to quote my mother).

  I use red and black pepper, chili powder and prefer to avoid salt. I
  also add around 1 teaspoon of a "commercial" Italian seasoning"..

  After the sauce has simmered long enough to completely cook the hamburger,
  add a teaspoon of brown sugar and stir. Taste and if the sauce still tastes
  too strong, keep adding brown sugar, a little bit at a time, until the
  flavour has been "gentled down" a bit.

  This will be a different type of sauce from the commercial stuff you're
  used to. It sure won't be "Shef Boy Ardee"!

  Finally, boil up some spegetti noodles and serve sauce over noodles.

A variation I've come up with is to sauté the chopped onions and garlic
and brown the hamburger. Then, take two or three large tomatoes and puree
them in a blender. Pour this into the fry pan over onions, garlic and hamburger.
Add the wine and worchester. Then, start adding tomato paste and stirring.
This is to thicken up the sauce. (The opposite of the original recipe.)

After this, continue with the original recipe. (i.e. adding spices and
the "gentling down" with the brown sugar) Which is better is a matter of
irrelevant debate as liking the flavour is the only important consideration!

We lived on Guam where we liked to put a local sauce over red rice. This
sauce was simply:

  1 cup vinegar or lemon juice
  1 cup soy sauce (Kikoman is excellent)
  1 small onion finely chopped up
  1 or 2 cloves of garlic
  several (3 - 5) small hot peppers (the red variety is best)
 

Mix everything together in a glass jar, put the lid on and let steep
for several days. Then, put this over rice. It is best to use just a
little at first until you've gotten used to the taste!


I plan on adding my mother's coffee cake recipe as soon as I can find it again...

Add the sausage/sourkraut/potato/cheese recipe...

This recipe doesn't have any precise measurements; I just grab what appears to be proper amounts.

1 very large potato or a couple of medium potatoes. Chop them up into roughly one inch chunks.
   If you don't peel the spud chunks, be sure and wash them well.

Boil the spud chunks until not quite cooked.

Drain them and put in a casserole dish.

Add chunks of  "brats" [cooked sausage] or cooked hot dogs,

1 cup of sliced or chunked sharp cheddar cheese,

1 can of sauerkraut and

1 bottle or can of beer.

Just put everything together in the casserole disk and heat in an oven at 350 F until the cheese is melted and
this casserole is fully heated through.

This concoction has 3 of the 4 basic food groups of Minnesota:

    *    beer
    *    brats
    *    cheese
         corn [on the cob]