Flotilla Favorites
During the warmer months of spring summer and early fall a group of lake lovers gather in the middle of High Rock Lake to catch one of the amazing sunsets and enjoy some fellowship and amazing food.
Lake resident Shirley Witten-Price started the "High Rock Lake Bi-Monthly Floatilla" several years ago and says a faithful core group can be found tied up together every 2nd and 4th Tuesday evening depending on the weather. If Tuesday weather is rained out, we'll try that Thursday. The fellowship is great but this page is all about the food.
Traditionally everyone brings a delicious dish to share and hopefully a few paper plates and utensils too. Shirley graciously sent in a few of her favorite recipes from the gathering.
Buffalo Chicken Dip
4 chicken breasts (cooked & shredded)
1 8oz package Philadelphia cream cheese (room temperature)
1 package shredded Sharp Cheddar Cheese
1 package shredded Mozzarella Cheese
1 ¼ cups Franks Red Hot Sauce (if you like it hot add more)
2 cups Hidden Valley Ranch Dressing (use actual ranch dressing…if you try to use the ranch dressing mix it tastes funny)
…Put the shredded chicken in the crock pot, cover it with all the other ingredients, put the lid on and cook on high for 1-2 hours, stirring occasionally.
You can also start with uncooked chicken….if you do that put chicken breasts in crock pot alone & cook on high for 2 hours, shred chicken, add all other ingredients and cook on high for 1-2 hours, stirring occasionally
Old Settlers’ Baked Beans
1/2 pound ground beef
1/2 pound bacon diced
1 medium onion chopped
1/2 cup sugar
1/3 cup brown sugar
1/2 cup ketchup
1/4 cup barbecue sauce
1 T prepared mustard
1/2 tsp pepper
1/2 tsp chilli Powder
2 cans (16 oz) pork & beans (undrained)
1 can (16oz) can great northern beans (rinsed & drained)
In large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat and stir well. Stir in beans.
Place in greased 2 1/2 quart baking dish. Cover and bake at 350 degrees for 1 hour, or until heated through.
Low Country Boil
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1 1/2 pounds baby red potatoes leave the skin on!
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1 (12 to 16 ounce) package smoked andouille sausage, sliced - I used Kielbasa
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1/2 medium sweet onion, chopped
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4 teaspoons Old Bay seasoning, divided (3tsp for the boil and 1 tsp for the garlic butter)
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1 tablespoon hot sauce.
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3 ears of corn, halved. I used the frozen
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1 (16-ounce) pilsner or lager beer.
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1 1/2 pounds medium or large shrimp. Deveined with tail. I thawed using instructions on the bag under COLD water for about 15 minutes
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1/2 stick unsalted butter
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3 or 4 cloves garlic, minced
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1 lemon, cut into wedges (optional)
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Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.
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Select manual setting; adjust the pressure to high, and set the timer for 5 minutes. When finished cooking, quick-release pressure.
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Add shrimp. Select manual setting; adjust the pressure to high, and set the timer for 2 minutes. When finished cooking, quick-release pressure.
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Melt butter in a small skillet over medium-low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
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Serve shrimp mixture immediately, drizzled with butter mixture.
Green Bean Salad with Toasted Almonds and Feta
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Ingredients
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1/3 cup sliced almonds
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1 pound green beans trimmed and cut to 2-3 inches long
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1/4 cup water
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1/2 teaspoon fine sea salt
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2 tablespoons olive oil (EVOO)
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1 tablespoon lemon juice
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2 teaspoons Dijon mustard
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1 small-to-medium clove garlin
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Several twists of freshly ground black pepper
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Pinch red pepper flakes
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1/4 cup crumbled fetta cheese
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3 to 4 large basil leaves torn or chopped for garnish
Lemon zest from 1/2 lemon for garnish
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Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
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Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
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Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.
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Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
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Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.