Friday, April 21, 2017

Easy Boat Recipes Put Wind in Your Sails

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Galley Recipe of the Week
Chinese Chicken in Foil
Prepare it on the grill or put the foil packets in the oven or a covered skillet. Either way, you eat out of the foil. No dishes to wash.

4 pieces of foil
4 thick slices from a sweet onion
Salt, pepper
2 teaspoons vegetable oil
1/2 cup creamy peanut butter
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 teaspoon powdered chicken bouillon
½ teaspoon powdered garlic
4 portions skinless, boneless chicken breast

Spray foil with nonstick spray. Center a slice of onion on each and drizzle lightly with vegetable oil. Sprinkle lightly with salt and pepper.
In a bowl mix peanut butter, soy sauce, bouillon and garlic. Pat chicken dry and spread with peanut butter mixture. Place chicken on the onion slice. Close foil tightly and cook over well started coals, turning packet often, until chicken tests done (170 degrees). Open foil carefully. Steam will be HOT. Serve with French bread to mop up juices. 

Survival Food Handbook is a guide to provisioning your boat with supermarket supplies that can be stowed  for weeks, even months. No pricey survival foods needed. Also tips on emergency problems such as cleaning up after a flood or fire, alternate cooking methods, water supply, what to do if the freezer fails and more.  

Pantry Recipe of the Week
No fresh foods needed for these recipes unless, of course, you have them on hand anyway. Keep an ample pantry for emergencies and for those days when you want a quick, easy meal. 

Fish Hash
4 servings instant potato flakes
4 servings salt cod, soaked and shredded per package directions OR
4 servings canned fish such as tuna or salmon, drained
1 teaspoon dried dillweed
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2/3 cup tinned cream

Add hot water to potato flakes until they are creamy. Fold in fish, dillweed and black pepper. Heat oil to shimmering in 10- or 12-inch skillet and spread potato mixture in any even layer. Cover and cook until mixture is browned on the bottom. Drizzle with cream and cook just to heat through. Serves 4. 

Never be without a snack in your pocket. See easy recipes for homemade trail mixes and other nibbles at Create A Gorp.

Tips for the Galley Cook

        * Make your own sweet, fruity tea. Stir ½ teaspoon of any fruit flavor gelatin dessert mix (regular or sugar free) into a mug of boiling water. Add a tea bag. Stir and steep.  

* Assemble ingredients for each dish before lighting the stove, then fire up and focus on quick, safe cooking. It saves time, saves fuel, saves heat build-up in the boat in hot weather. 

* You can’t have too many sizes and types of suction cup racks and pegs in the boat. Put them up, move them, remove them. When traveling to a charter boat I take a half dozen of the cheap ones. Use them anywhere, leave them behind. 

      * I like this heavy duty suction cup clothes peg to hold an apron or towel in the galley. 

* This suction cup, swing-away towel rack is a lifesaver for drying towels, washcloths and lingerie. It folds flat when not in use. Warning: don’t rely on suction cup bins to hold heavy loads, especially underway.    

Bonus Recipe
Naughty or Nice Hot Toddy
Even in summer it can be chilly when you’re rafted up under the full moon for a party. Put this drink in your crock pot or large soup kettle and ladle it up naughty or nice.

2 quarts apple juice
2 quarts cranberry juice
1/4 cup brown sugar
2 teaspoons cinnamon
½ teaspoon ground cloves
Rum if desired
Bring to a boil, then reduce heat to keep it warm. Serve in small cups. If you like,  add a  tot of rum to the cup before adding the toddy. Makes one gallon. 

Friday, April 14, 2017

Tack into Easy Recipes for Boating and Sailing

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Galley Recipe 
of the Week
Rice Custard
    Instead of making sweet rice pudding,  serve rice as a savory vegetarian main dish. 

1 ½ cups instant rice
1 ½ cups boiling water
½ stick butter
3 eggs
2/3 cup milk or cream
1 teaspoon salt
½ teaspoon pepper
1 ½ cups grated cheese
½ cup dry bread crumbs
½ cup finely chopped vegetables (onion, parsley, green pepper, carrot)

    Grease a bread loaf pan and line the bottom with waxed paper. In a bowl, pour boiling water over instant rice, cover and let stand 7 to 10 minutes until rice is tender. Stir in butter to melt it. In a bowl whisk eggs, milk or cream, salt and pepper. Fold in cheese, bread crumbs and vegetables. Bake at 350 degrees 50-60 minutes or until set. Let cool 5 minutes. Unmold and slice. Serves 4 to 6.
    Stove-top method: Grease a pan that fits inside a larger pan or skillet.  For easier removal, line the bottom with waxed paper. Put rice mixture in the greased pan. Cover with foil. Add water to the skillet to come up halfway on the smaller pan. Cover, bring to an active  simmer and steam custard 35-45 minutes or until set.  Remove foil and let cool 5 to 10 minutes.

Are you curious about homeschool for your children when you go cruising? See our interview with a homeschool teacher at

Pantry Recipe of the Week

   During emergencies, or just for convenience, reach into your larder for shelf-stable ingredients that make these recipes. For an entire guide and recipe book to provisioning with stow-able foods from the supermarket, see Survival Food Handbook.

Spiced Beef and Chickpeas
½ cup water
1 beef bouillon cube
2 tablespoons diced onion bits
2 cans, 10 ounces each, roast beef in gravy
½ teaspoon each ground cinnamon, ground cumin, garlic powder, dry mustard and turmeric

1 tablespoon flour or cornstarch
1/4 cup cold water
1 or 2 15-ounce cans of chickpeas, drained and rinsed

    In a saucepan, heat water and dissolve bouillon. Add onion bits to soak while you open the roast beef. Using scissors or a knife, chop the beef in the can. Add beef and gravy to the pot with the seasonings. Stir flour or cornstarch into cold water and stir into the pan. Heat, stirring,  until it thickens. Fold in chickpeas and heat through. Serve as is or over rice. Serves 6 to 12 (or even more with lots of rice.)

Bonus Recipe
Slow Cooker Creamy Creamed Corn
    This is a carefree side dish when you’re grilling chicken on deck.
16-ounce bag of frozen corn kernels
8-ounce brick of cream cheese, cut in cubes
½ teaspoon each salt, pepper, ground nutmeg
1 teaspoon sugar
½ cup heavy cream

    Put corn in a cold, buttered slow cooker and top with cream cheese. Sprinkle with seasonings and pour on the cream. Cover and cook on Low for 2 hours. Stir and serve. Serves 5 to 6.

Friday, April 7, 2017

Seas the Day with Easy Boating Recipes

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Galley Recipe 
of the Week
South in Yo Mouth Okra

    Do you hate okra? I thought I did too,  but this recipe changed my mind about a reviled southern vegetable.

1 pound okra
1 teaspoon each sugar, pepper, salt
1/4 cup egg white
1 cup biscuit mix
1 cup broken pecans
Oil for frying

    Trim fresh okra pods and slice ½ inch thick. Toss with salt, pepper and sugar and let stand about 15 minutes. Stir in beaten egg white and biscuit mix. Fold in pecans. 

    Heat an inch of oil to very hot, about 375 degrees and fry okra mixture by the heaping tablespoon (in batches) until crisp and golden. Remove to paper toweling. Serve hot. Makes four side portions.

 Pantry Recipe of the Week
    An ample pantry is the best insurance at sea or at the dock. Each week we present a recipe that is made entirely from pantry ingredients. See Survival Food Handbook, (International Marine Publishing), a guide to shopping the supermarket for shelf-stable foods you can stow on board for every day or emergencies. 

Casbah Chickpea Stew

½ cup chopped, dried fruit e.g. apricots, apples or  plums
1 teaspoon each cinnamon, sweet paprika
½ teaspoon each ground coriander and cumin
2 tablespoons dried, diced onion bits
1 teaspoon powdered garlic
6 cups water
4 chicken, beef or vegetable bouillon cubes
2 cans, 15 ounces each, un-drained chickpeas (aka garbanzo beans)
15-ounce can mixed vegetables, drained (optional)
15-ounce can diced tomatoes with juice
Hot sauce (optional)
    Put everything in a pot, bring to a boil, cover and reduce heat.  Simmer 20 to 30 minutes and ladle into soup plates. Pass the hot sauce. Serves 6.

See more of Janet Groene’s shortcut recipes at

Tips for the Boat Cook

    * Use a fork to mix equal parts peanut butter and cream cheese to spread on toast, French toast, biscuits, pancakes.

    * Stack tortillas, cut in wedges with scissors and fry in hot vegetable oil until crisp.  

    * For heavy weather serving, use deep 9 X 13-inch aluminum baking pans as serving trays. Each will hold a bowl, mug, silverware, napkin, roll or bread and a piece of fruit. They stack for easy storage. 

    * Make your own herb and spice mixes in these gelatin capsules and simply drop  into the pot. They save time and also keep herbs and spices fresh longer in damp sea air. 

    * Fancy nut butters cost a fortune. Instead, finely chop high-priced cashews, pecans, macadamias,  hazel nuts or pistachio nuts and fold into peanut butter.

Bonus Recipe
Reuben Flatbread
2 cups biscuit mix, regular or gluten free
Milk or water
12-ounce can corned beef
12-ounce package Swiss cheese, shredded
15-ounce can chopped sauerkraut, rinsed and well drained
1/3 cup Thousand Island dressing
    Set the oven for 425 degrees. Spray or grease a 9 X 13-inch baking pan.  In a bowl, stir milk or water into biscuit mix to make very stiff dough. Use the back of wet spatula or spoon to spread press dough into the pan to make an even layer.
    Scrape excess fat off corned beef and shred it up into small pieces. Scatter evenly over dough and press in lightly. Arrange kraut over corned beef and sprinkle evenly with cheese. Drizzle with dressing.
    Bake 25 minutes or until edges and bottom of  of dough are golden brown. Let cool 5 minutes, then use a serrated knife to cut in 20 portions.

Friday, March 24, 2017

Easy Recipes for Boating and Sailing

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Galley Recipe of the Week
Potato Masher Tomato Soup
    Make this chunky soup for  vegetarians and vegans. Hearty chunks of peasant bread complete the meal.
2 tablespoon olive oil
Medium onion, finely chopped
Medium carrot, finely chopped
Large rib celery finely chopped
2 cloves garlic, finely chopped
32-ounce can whole tomatoes
2 vegetable bouillon cubes
1 ½ tablespoons cornstarch
1 cup cold water
1 teaspoon dried, crumbled basil
Salt, pepper to taste

    In a deep pan sizzle raw vegetables in hot oil to soften them. Add canned tomatoes.  Before they get hot (they may squirt) carefully mash tomatoes with a potato masher to break into chunks. Add bouillon. Cover and simmer over low heat 10-15 minutes. Stir cornstarch into cold water and stir into the soup with the basil. Bring to a boil, cover and simmer over low heat to blend flavors. Adjust seasonings. Serves 4. 

Tips for the Boat Cook

    * When making quiche, lightly brush the crust with Dijon mustard before adding the filling.

    * Instead of butter, fold a tablespoon or two of honey into drained, cooked carrots. Then sprinkle lightly with dillweed. Works for canned carrots or fresh. 

    * Instead of dumplings, make matzo balls. Combine 1 1/4 cups matzo meal, 3 eggs and 2 tablespoons canola oil . Use wet hands to shape in walnut-size balls. Drop into boiling broth. Cover, cook 30 minutes until firm. 

    * To make beef stroganoff using tinned cream, whisk a tablespoon of white vinegar into the cream. Let stand a few minutes and stir again. Use like sour cream. 

    * To give canned spaghetti sauce more punch, add 3 or 4 anchovies, finely minced. 

    * Dice a pound cake and sprinkle lightly with Triple Sec or Cointreau.  Whisk ½ cup lemon juice into a can of sweetened condensed milk and quickly fold into the cake with a couple of cups of whipped cream or whipped topping.

Pantry Recipe of the Week
    Each week’s pantry recipe is made entirely with self-stable ingredients. For a guide to provisioning the boat with supermarket stow-ables rather than high-priced “doomsday” rations, see the Survival Food Handbook.

Tuna Sloppy Joe
10-ounce can solid pack tuna, broken up
½ cup ketchup
1 teaspoon prepared mustard
1 tablespoon brown sugar
½ teaspoon powdered garlic   
    Heat everything together and serve over biscuits, mashed potato, rice, what have you. Serves 2 to 3.

See more of Janet Groene’s galley-easy recipes at

Bonus Recipe
Brawny Brunswick Stew
    This is a shortcut version of a southern favorite from Georgia, the Peachtree State. 

Meat from a deli-roasted chicken, cut in bite size
2 cups water
Large onion, diced
2 chicken bouillon cubes
2 cans cream style corn
1 can green lima beans, drained
14.5-ounce can diced tomatoes
Worcestershire sauce, salt, pepper, hot sauce

    Bring chicken and water to a boil in a roomy saucepan and stir in onion and bouillon cubes. Cover, reduce heat and simmer until onion is tender. Stir in corn, beans and tomatoes and simmer 20-30 minutes to blend flavors. Add seasonings to taste. Serve in soup bowls. Makes 6 hearty portions.

Friday, March 17, 2017

SEAS-onal Recipes for Boating

Blog copyright Janet Groene, all rights reserved. To ask about rates to place one ad, one year, all Groene sites email

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Galley Recipe of the Week
Shortcut Tortilla Soup
    Store-brought broth and canned tomatoes are the shortcut here. There are no shortcuts to the most important step. The vegetables should be cooked to a rich, mahogany brown. Don’t add salt if you’ll be serving it over salty chips.

3 ribs celery, diced
Large onion, diced
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 quart carton beef, vegetable or chicken stock
1 cup water
14.5-ounce can diced tomatoes with green pepper and onion
10-ounce can Rotel flavored tomatoes (hot, medium or mild)
1 teaspoon each chili powder, ground cumin, dry basil, oregano

    Cook celery and onion in hot oil until they are tender and very dark. Add garlic towards the end because it burns easily. Scrape up dark bits because they are the flavor secret to this soup.  Add broth, water, tomatoes and flavorings. Cover and simmer over low/medium heat to blend flavors. Ladle over  tortilla strips, chips, Fritos or Doritos. Garnish with lime wedges. Serves 4 to 6.

Pantry Recipe of the Week
    Stored provisions are insurance. These weekly recipes are made with stowed foods. Janet Groene’s Survival Food Handbook  is about provisioning with shelf-stable  supermarket foods. No high-priced survival rations needed.

Sesame Noodle Chicken Salad
    To make this a vegetarian dish use diced, extra firm tofu instead of the chicken. Watch use-by dates, especially for tofu.

16-ounce package thin spaghetti
1/4 cup dried onion bits
1 tablespoon dried parsley flakes
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup olive oil
2 tablespoons finely chopped candied ginger
2 tablespoons each dark sesame oil and Asian style garlic-chili sauce
2 cans, 10 ounces each, chunk chicken, broken up
Toasted beige or black sesame seeds (optional) 

    Cook the spaghetti and onion in boiling water including any juice from the chicken.  Drain and stir in remaining ingredients.  Sprinkle with sesame seeds. Serve warm or cold. Serves 6.

See more of Janet’s galley-ready recipes at  


Boat Cook Tips

    * Make “spudnuts”. Stir ½ cup dry potato flakes into a package of hot roll mix. Complete the mix, adding an extra tablespoon of water. Deep-fry in hot oil by the tablespoon. When they are puffy and golden on all sides, drain on paper towels and sprinkle with cinnamon sugar or powdered sugar.

    * When you need rich milk for a chowder recipe, mix 2/3 cup dry milk powder per cup of water. Stir well and let it steep for two or three hours before using.    

    * Make or buy slice-and-bake cookie dough and keep it in the reefer to bake a few each day in the toaster oven. 

    * When making one of those overnight “strata” recipes (layers of bread, eggs, sausage) try using stuffing mix instead of stale bread. 

    * Now that matchstick carrots are available in packages, it’s easy to make carrot-raisin salad. Toss with French dressing instead of mayonnaise for extra sweetness and golden color. 

    * Lots of leftover juice after the pickles are gone? Bring it to a boil and pour over tightly packed raw vegetables such as cauliflower florets. Chill overnight and eat the next day.

Bonus Recipe
Cold Oven Snowballs
    The healthier the cereal, the healthier these poppers will be.

1 ½ cups ready-to-eat cereal such as bran flakes
½ cup raisins
1 cup pecan meal or other finely chopped nuts
1/4 cup nonfat dry milk powder
Powdered sugar or flaked coconut
½ cup each peanut butter and honey
    Put the cereal in a freezer bag and crush it with your hands. Add raisins, nuts and dry milk. Jostle the bag to mix well. In a large bowl mix peanut butter and honey. Dump in the dry ingredients and mix well. (I put on a disposable plastic glove and mix by hand.)
    Firm into small balls and roll in powdered sugar or coconut. Makes 12 to 15 snowballs.

Friday, March 10, 2017

Quick Meals for Sailboats and Stinkpots

blog copyright janet groene, all rights reserved. To ask about rates to place one ad, one year, all six Groene sites, email

Subscribe to this blog and Amazon sends it to your Kindle or device automatically each week. Free trial.

Galley Recipe of the Week
Slow Cooker Fish Chowder

    Use a six-quart slow cooker or other large kettle.

1 stick of butter
2 quarts half and half
3 cans, 20 ounces each, ready-to-serve clam chowder
16-ounce can of mixed vegetables, drained
4 cans condensed cream of potato soup
1 pound of boneless fish, cut in bite size
Milk (optional)

    Melt butter in a slow cooker or large kettle and add half and half, soups, vegetables and fish. Cook up to 4 hours on Low. On the stove-top heat gently, stirring occasionally, until fish is firm and flavors blended.  This should take only about 30 minutes.  If chowder is too thick, add milk to taste. Pass the hot sauce and pepper grinder. Serves 6 to 8.

Janet Groene’s cookbook for the small galley works well for boats too. For 10 years she lived full-time on the go on a 29-foot sailboat and 21-foot RV. She claims she can cook a five-course meal in a telephone booth, LOL. See her Cooking Aboard Your RV here.

Boat Cook Tips

    * Make an easy skillet meal. Spread a pound of deli chicken salad in a buttered skillet  Top with 2 to 4 beaten eggs. Cover and heat just until eggs set. Serve with salsa and Frito chips. 

    * Make a big pot of oatmeal porridge (about 6 to 8 cups) and stir in a can of whole berry cranberry sauce. Heat through and serve with brown sugar and cream. 

    * Quick entertainment for kids. Get a small bag of crushed ice at the marine store. Fill paper cups with ice. Mix a packet of Kook-Aid with 2 cups sugar and 3/4 cup water. Make sno-cones. 

    * Make your own chocolate dip.  Over low heat melt a stick of butter with 4 squares of baking chocolate. Whisk in 3 cups sugar, a pinch of salt and a 12-ounce can of evaporated milk. When sugar dissolves use warm as dip for apple slices, graham crackers, marshmallows,  strawberries, etc. 

    * Rub a scaly fish with white vinegar before scaling it. The acid loosens the scales and helps neutralize the odor. 

    * According to consumer expert Clark Howard, these foods never expire. Make them part of your emergency pantry: white distilled vinegar, maple syrup, cornstarch, salt, sugar, dried beans, pure vanilla extract, white rice and honey.

Pantry Recipe of the Week
Corn and Black Bean Stew

    Here is another use for Emergen-C, an emergency shelf wonder that comes in many fruit  flavors to make drinks or to add flavor to recipes.

1 1/2 cups water
1 bouillon cube (chicken, vegetable or beef)
½ cup small shells or macaroni.
1 can of whole kernel corn with red and green peppers (Mexicorn)
1 can of black beans, drained and rinsed
15-ounce can diced tomatoes with green pepper and onion
1/4 cup bottled lime juice OR
1 package lemon-lime Emergen-C dissolved in 1/4 cup water
Dried parsley flakes
Hot sauce (optional)

    Bring water to a boil. Stir in bouillon and add pasta. Cover, reduce heat and cook until pasta is tender. Stir in corn, beans and tomatoes and heat through. Stir in lime juice, sprinkle with parsley flakes and serve at once. Pass the pepper grinder and/or hot sauce. Serves 4. 

Never be without a healthy snack in your pocket afloat, aloft or ashore. Make homemade trail mix in large batches, then pack in snack bags to tuck in anywhere. Create A Gorp.
Bonus Recipe
Turkey Taco Tango
1 pound ground turkey
2 tablespoons vegetable oil
1 packet dry taco seasoning mix
2 cans of whole kernel corn
1 packet dry ranch dressing mix
8-ounce can of tomato sauce
10-ounce can of tomatoes and chilies  (Rotel)
2 cans kidney beans, drained and rinsed
Corn chips
Garnishes to taste: shredded lettuce, sour cream, shredded cheese, sliced sweet onion, avocado, etc. 

    In a large pot brown turkey in hot oil, breaking it up into crumbles. Stir in taco seasoning mix.  Drain corn and add water if needed to make ½ cup liquid. In a bowl, whisk liquid, tomato sauce and ranch dressing mix. Add everything to the pot and heat through. Smother with corn chips and add garnishes of your choice. Serves 6.

Friday, March 3, 2017

Simple Recipes for the Sea Cook

blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all six Groene sites, email

 Never miss another recipe or galley tip. Subscribe to this blog and Amazon sends it automatically each week to your Kindle or device.  Free trial
Galley Recipe of the Week
Potato Masher Banana Cake

    No electric mixer on board? No problem to make this moist and chunky banana cake. Just use a potato masher.  Then bake it in an 8 X 8-inch pan in the oven, convection oven, microwave or toaster oven.

3 soft, ripe bananas
½ teaspoon baking soda
1 stick butter, softened
2/3 cup liquid eggs or egg substitute OR
2 fresh eggs
1 teaspoon vanilla flavoring
1 cup each sugar and flour

    Set the oven to 375 degrees and spray or grease an 8 X 8-inch cake pan. Mash bananas and baking soda in a large bowl and continue mashing while adding butter, eggs, vanilla, sugar and flour. Switch to a rubber spatula for final mixing but do not over-beat. 

    When batter is well incorporated and no dry spots remain, put it in the pan and bake about 35 minutes or until it’s springy to the touch. Sprinkle with powdered sugar or top with whipped cream, yogurt, syrup or icing. 

    Microwave method: put batter in a greased or sprayed microware dish and bake about 2 minutes, turning every 30 seconds,  until springy to the touch.
    Induction method: grease or spray or 10-inch iron skillet and add batter.  Cover tightly. Place over medium heat, or 350 degrees, and cook 3 minutes, then check every 2 minutes until it’s springy to the touch and pulls slightly away from edges of the pan. The top will not brown.
    Slow cooker method: grease or spray a 4-quart slow cooker and add batter. Place a double layer of paper toweling under the lid to absorb condensation. Cook on Low 1 ½ to 2  hours or until cake is firm and springy. Note that this is a small cake recipe. If made in a 6-quart slow cooker it will cook faster and be very thin. You can also double the recipe for a larger slow cooker and adjust cooking time accordingly. 

    Cook’s note: I prefer an old-fashioned wire potato masher rather than the type with a smaller grid. It’s easier to use for all the mashing and mixing I do with it.

Never be without a wholesome snack in your pocket. Make a big batch of trail mix and package in snack bags. New recipes every week at  Http://

Tips for the Galley Chef

    * Don’t buy long-life survival foods by the case lot until you try them. I just tossed out $20 worth of freeze-dried shrimp that nobody could eat. It re-hydrated to a spongy, sickly yellow color. And it tasted awful.  

    * Ever check into a resort marina where guests can charge resort services such as restaurant, bar and spa to their account? Like a hotel, the resort probably puts a “hold” authorization on your credit card to cover future expenses. You may not charge anything but that charge remains until you check out. Make sure it doesn’t push you over your credit limit. 

    * Add a can of cream style corn to your mac ‘n cheese for a creamier dish with sweeter taste. 

    * A belaying pin makes a good muddler. 

    * Do you have glass vases or  storage jars that have developed a crusty film? Fill with water and add one or two denture cleaning tablets. Let soak, then rinse and dry. 

    * Many cruising sailors have a simple, signature gift that they carry on board to give to marina neighbors or shoreside folks they meet along the way. In some places, canned Spam is highly valued. One single-hander leaves U.S. $2 bills. Another carries Sacajawea dollars. Here’s an idea. Put your favorite galley recipes on a thumb drive and use nautical knots to make a distinctive lanyard or necklace. 

See more of Janet Groene’s shortcut recipes at
Pantry Recipe of the Week
    Each week we present a recipe that requires no fresh food at all.  For a cookbook of emergency recipes see Janet Groene’s Survival Food Handbook. It’s a guide to provisioning at the supermarket with shelf-stable foods. No high-priced survival foods needed.
Tomato Lentil Ragout
    Tomato paste is the prepper’s best friend, especially if you have a small boat and a long voyage. Few foods have so many uses for so little money and space.
1 1/3 cups lentils, rinsed
1/3 cup each diced dried onions, dried celery
6 cups water
4 beef, chicken or vegetable bouillon cubes
½ cup small pasta shells
6-ounce can tomato paste
2 teaspoons mixed Italian seasoning
14.5-ounce can of peas and carrots
1/3 cup  red wine
1 tablespoon sugar
Instant potato flakes (optional)
Salt, pepper
Grated Parmesan for garnish

    Rinse and pick over lentils. Add water and bouillon and bring to a boil. Cover and cook 20-25  minutes. Add pasta and cook 10 minutes more.
    Keeping heat at medium-low, stir in tomato paste until well mixed.  Add peas and carrots, wine and sugar. To thicken, add potato flakes one tablespoon at a time over medium heat, allowing a minute between each addition.
    Adjust seasonings, ladle into bowls and garnish with Parmesan. Serves 4 to 6. 

See more of Janet Groene’s RV-ready recipes at
Bonus Recipe
Sugar ‘n Spice Breakfast Bars
    Wrap these wholesome bars in waxed paper to eat at the helm for an early morning departure. Or, put in a bowl and sauce with vanilla yogurt.
2 eggs
3/4 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract

1 cup each raisins and broken nuts
2 cups flour
1 teaspoon each baking soda, baking powder, cinnamon
1/4 teaspoon nutmeg
½ cup white or brown sugar

    In a bowl whisk eggs, gradually whisking in oil, water and vanilla. Put dry ingredents in a bowl or bag, then dump into wet ingredients and mix until everything is evenly wet. Put in a buttered 9 X 13 pan and bake about 20 minutes, or until firm and springy, at 375 degrees. Mark  in squares, cool in the pan, then cut in squares. Serves 4 to 6.
    Stove-top method: Mix as directed and put in a cold, greased, heavy skillet. Cover tightly and cook over low-medium heat until it’s firm to the touch. Cool, turn out of the skillet and cut into portions.