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Galley Recipe of the Week
4 slices rye bread
4 slices deli-sliced baked ham
15-ounce can chopped sauerkraut, well drained
4 slices Swiss cheese
½ stick butter
2 or 3 eggs
1 tablespoon water, cream or milk
Thousand Island dressing
Cut bread into small cubes. Roll up a tuft of sauerkraut and a slice of Swiss cheese in each slice of ham, using about half the kraut. Fasten with toothpicks. Set aside.
Melt butter in a skillet and stir-fry bread cubes with remaining kraut until bread is toasty.
Whisk eggs and pour over bread. Arrange rolls on top, seam side down. Cover and heat until eggs set. Drizzle with Thousand Island dressing. Serves 4.
Boat Cook Tips
* Plastic measuring cups are OK but heavy duty stainless steel measurers can also be used as ladles and as small pans for, say, melting butter
* Make kebabs for the grill with pineapple chunks alternating with ham chunks. As they cook, brush with a mixture of equal parts soy sauce and pineapple juice
* Make a steak rub with equal parts instant coffee and brown sugar. Let stand 30 minutes, then sprinkle with salt and pepper and broil or grill.
* Open a can of chili, take off paper and heat it in a pan of hot water. Spoon over omelet. Good as is or serve with shredded lettuce, grated cheese and sour cream.
* To serve meals in heavy weather use inexpensive, oblong baking pans as spill-proof trays. They stack for easy storage. Each can hold a bowl, cup, silverware, napkin, crackers or bread and a piece of fruit or cookies for dessert. http://amzn.to/2e1tkHv
* Make raisin sauce for ham. In a small, cold pan mix 1/4 cup flour, 1 tablespoon sugar and a cup of water. Bring to a boil, stirring, and stir in ½ cup golden raisins, a pinch of salt and 1/4 cup of maple syrup, light molasses or dark corn syrup. Heat, stir in a pat of butter and serve.
* To make clean-up easier after measuring thick goo such as syrup, molasses or honey, spray the measuring cup first with pan spray.
See more easy recipes and quick tips for the small galley at http://www.campandrvcook.blogspot.com
Pantry Recipe of the Week
This is our weekly emergency recipe, back-up plan, prepper provision. No fresh foods needed.
Marinated Baby Carrots
When fresh foods are gone and you look to the larder, the biggest challenge is to find the makings of a tangy salad course. Here’s one.
2 cans, 15 ounces each, baby carrots
1/3 cup olive oil
3 tablespoons vinegar
1 teaspoon each garlic powder, crumbled dried thyme, dillweed
Drain carrots. Whisk oil, vinegar and seasonings. Marinate carrots several hours at “room” temperature or, if you have a chiller, up to three days. Serves 6.
Make big batches of homemade trail mix, customized your way, and measure into snack bags by the cup or half cup. Always have a substantial snack in your pocket for beach combing or night watch. Find easy recipes at Create A Gorp.
Gourmet cooks will balk at this recipe but racing sailors and passagemakers know the scene. I’ve been Out There at times when it’s all one can manage just to open a couple of cans. Yet these are also the times when you and the crew need a hot, filling meal the most.
2 cans macaroni and cheese
Small can evaporated milk
Small can diced chilies, well drained
10-ounce can whole kernel corn with red and green pepper, not drained
Snack size package Fritos
Heat mac and cheese, chilies, corn and as much of the milk as needed. Sprinkle with a little ground nutmeg. Just before serving, fold in Fritos. Serves 2 to 3.