Our retreat caterer was kind enough to share three of the recipes she prepared for "formal night" at SG's recent "cruise" retreats.
Captain’s Dinner Brisket
Mix together and pour over trimmed brisket:
• 1 can beef gravy
• ½ cup Italian dressing
• 1 envelope dry onion soup mix
Cover tightly with foil and bake 1 hour per pound at 300.
Cool completely and slice. Top with sliced mushrooms, cover and reheat 30 minutes at 300. This serves 1 ½ - 2 people per pound. Leftovers make great sandwiches!
Seasoned Whipped Potatoes
• 8 cups prepared mashed potatoes (I used instant)
• 2 cups sour cream
• 16 oz. cream cheese
• 2 tsp. dried chives
• ½ tsp garlic powder
Spread in greased baking pan and top with:
Mix together -
• ½ cup dry bread crumbs
• 2 Tblsp. melted butter
Bake 45-50 minutes at 350. May sprinkle top with 1 cup shredded cheddar cheese before serving.
Green Bean Bundles
• Whole green beans (fresh, frozen or canned) about 20 per bundle.
• Strips of bacon
Partially fry bacon and wrap 1 strip around each bundle, secure with a toothpick.
Place bundles in a baking dish.
• ½ cup butter
• 2 tsp. garlic powder
• 1 ½ cup brown sugar
Bring sugar, garlic and butter to a boil, dissolve sugar. Pour over beans and bake approximately 30 minutes at 350. You may just place beans in baking dish, lay strips of bacon on top and pour sugar sauce over top…not as impressive, but just as tasty!