Friday, June 23, 2017

See Recipes for the Sea Cook

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com 




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


Galley Recipe of the Week

Peapatch Pesto
    Make this economical, flavor-filled pesto in a blender or food processor. It keeps up to a week in a well-chilled reefer.
10-ounce package frozen peas
1 tablespoon minced garlic
1/3 cup toasted pecans or walnuts
1/3 cup olive oil
½ cup grated Parmesan cheese
    Thaw peas and nuke 30 seconds or boil inute. Drain peas very well and pulse in the food processor or blender with the other ingredients to make a paste. This is enough for a pound of pasta (pass additional grated cheese), or use it a tablespoon at a time to liven warmed-up canned vegetables.
               
See the Potluck Recipe of the Week, easy enough to make in a small galley, at http://www.campandrvcook.blogspot.com

Pantry Recipe of the Week
    Each week we provide a recipe that can be made with no fresh ingredients. A well-stocked pantry is good maritime insurance.
                   
Sweet Bulgar Salad
    Drain the fruit well and save the juice to make rum punch.

½ cup bulgur
1 tablespoon diced,  dried onions
3/4 cup boiling water
15-ounce can fruit salad, diced peaches or gooseberries
½ cup diced water chestnuts, drained (optional)
½ teaspoon dried tarragon or dried dillweed
½ cup coarsely chopped pecans
2 tablespoons raspberry vinegar
1 tablespoon olive oil
Salt, pepper
    Put the bulgur and onions in a bowl, add boiling water, cover and let steep 30 minutes.   Fold in remaining ingredients. Season to taste. Serves two as a main dish salad or fold it  in whole wheat tortillas to serve more. 

See a cookbook of recipes made only with pantry staples plus tips galore on how to plan and stow provisions for long-term use. Survival Food Handbook


Boat Cook Tips

    * If you drop an egg it's a slimy mess, difficult to clean up. Sprinkle generously with salt. Wait 10 minutes. Sweep up. If you break glass, sweep up large pieces, then go over the area with damp paper toweling to pick up tiny shards.

    * If you want to save that empty wine bottle but can’t remove stray scraps of cork inside, add a little ammonia. In a few days the cork will dissolve.

    * Lightly spray the inside of a dust pan with nonstick spray or duster spray (such as Pledge) and sweepings will not scatter.

    * Make a paste with instant coffee and water to make a temporary scratch remover in woods. Iodine always covers scratches in reddish woods such as mahogany.
  
Bonus Recipe
Iceberg Meltdown

    Use that extra head of lettuce to make a crispy-tender side dish to go with hot meat and potatoes from the transom grill.

1 firm head of lettuce, cut in chunks
2 tablespoons canola oil
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon sesame oil
Salt, pepper

    Heat the canola oil in a large skillet or wok and sizzle the garlic, taking care not to burn it. Stir in the lettuce and keep stirring over high heat until the lettuce is limp. Sprinkle with sugar and drizzle with sesame oil. Stir. Add salt and pepper to taste and serve at once. Serves 4 to 6.

Homemade snacks are healthier, handier. Control portions when you portion them for your pocket and always have some on hand for beach combing, night watch, hiking ashore.  See the gorp of the week at CreateAGorp.



Friday, June 16, 2017

Cruising Cuisine for Smooth Sailing

Blog copyright Janet Groene. All rights reserved. To ask about rates to place one ad, one year, all six Groene sites email janetgroene@yahoo.com



When you subscribe to this blog Amazon sends it automatically to your Kindle or device every week. Free trial. 












Galley Recipe of the Week
Skillet Breakfast Tart
    Make a hearty breakfast in a skillet on the stove or grill. If this is made in a nonstick skillet, it will easily slide out onto the cutting board.

 
Butter
10 to 12 sheets of phyllo pastry
Butter-flavored pan spray
4 fully cooked maple sausage patties, thawed and finely chopped
6 to 8 eggs
1/4 cup water, milk or cream
1/2 teaspoon each salt, pepper, crumbled thyme
6- to 8-ounce package shredded cheddar cheese


    Heavily butter a 12-inch skillet. Crumple phyllo sheets into the skillet, spraying lightly as you go.  Press down phyllo with the back of a large, wet spoon or spatula to form an even crust. Sprinkle with sausage bits.
    Whisk eggs, seasonings and liquid. Pour into pan and sprinkle with cheese. Cover tightly and cook over low/medium heat until crust is golden brown and eggs are set. Serve in wedges. Serves 3 to 4.


Boat Cook Tips

    * To make burgers cook through faster, poke your finger through the middle to make a hole. It will fill in during cooking.

    * To keep pasta from boiling over, add a tablespoon of olive oil or butter to the water.

    * To remove corn silk, wear rubber gloves or run a damp paper towel over the ear.
       
    * Parboil wursts and sausages 6 to 8 minutes. Excess fat will float away and the sausages won’t crack when grilled.

    * Add a creamier taste to pancake batter or pumpkin pie. Whisk in 2-3 tablespoons of powdered creamer.       

    * Do your cake layers skate and shift?  After adding fillings and stacking layers,  run a couple of strands of dry spaghetti as “shafts” through the cake to keep layers in place until frosting hardens. Don’t forget to remove them.

 
    Stow-able food from the supermarket is more familiar, more affordable than high-priced survival rations. Survival Food Handbook is a guide to choosing and using shelf-stable foods.

Pantry Recipe of the Week
Every ingredient in these weekly recipes can be stowed on board for boat for weeks, sometimes months. Read labels and use-by dates.
Lentil Soup Italiano
    Add salt and pepper only at the end. Bouillon and pepperoni are both very salty, so you may not need more.

6-ounce can tomato paste
5 ½ cups water
2 tablespoons each dried onion bits and dried celery bits
1 teaspoon garlic granules
2 beef, vegetable or chicken bouillon cubes
1 cup lentils, washed and picked over
1 tablespoon brown sugar or molasses
1/4 to ½ cup finely chopped pepperoni
14.5-ounce can peas and diced carrots, undrained
Salt, pepper to taste
Grated hard cheese (optional)

    In a large pan whisk water and tomato paste to mix. Stir in onion, celery and garlic. Let soak 20 minutes. Bring to a boil and stir in bouillon. When it dissolves, add lentils. Cover the pan, reduce heat and simmer 20-25 minutes until lentils are tender. Stir in sugar, pepperoni and peas and carrots. Heat through, adjust seasonings. Serves 4 to 6. Sprinkle with grated cheese if you wish.

See the snack recipe of the week at Create A Gorp.  Package in small batches to carry in a pocket. Just right for hiking, beach combing, night watch.
                           
Bonus Recipe
Instant Tomato Chutney
15-ounce can diced tomatoes, undrained
Small onion, finely diced
½ teaspoon dried grated lemon peel (Spice Islands makes it)
2 tablespoons apple cider vinegar
1/4 cup brown sugar
    Bring to a boil, reduce heat, and simmer a few minutes until it’s thick. Serve warm, room temperature or chilled. Serve as a condiment to pep up meat, omelette, vegetables, toast.
   

Friday, June 9, 2017

Let's Cook on the Boat, Eat on the Boat

blog copyright janet groene. All rights reserved. To ask about rates to place one ad, one year, all Groene sites email janetgroene@yahoo.com



Never miss another galley recipe or tip. Subscribe to this blog for only 99 cents a month and Amazon will send each new post  to your Kindle or device. Free trial.




Galley 
Recipe of the Week
Double Butterscotch Bars
4 eggs
1 teaspoon vanilla extract
1 teaspoon rum or brandy extract
1-pound box of brown sugar
2 cups biscuit mix
2 cups broken walnuts
6-ounce bag butterscotch morsels

    Set the oven to 350 degrees F. Butter a 9 X 13-inch baking pan. Whisk eggs and extracts until light, gradually whisking in sugar. Add biscuit mix and fold in nuts and butterscotch morsels. Bake until firm and fudgy, about 45 minutes. Cool, then cut in squares. 

    Skillet method: This burns easily in stovetop baking, so be patient. Keep heat low and use a flame spreader if needed.
    Generously grease a nonstick, 12-inch skillet. Add batter, cover tightly and cook over low heat with flame spreader until batter is firm.. Cool a few minutes. Slide onto a cutting board and cool completely. Then cut in wedges.

Product Review
Caveman Coffee
    Three Hollywood celebs, known for their stunts and MMA roles,  bought a cave in New Mexico. They ordered sustainable, single source beans and reinvented coffee. If I were a wine writer I’d praise Caveman Coffee’s “nose” and tight, steely structure. Simply said, it’s aromatic and delicious with a wonderful afterglow.
    Read about the background of the MMA and movie stars who are behind this company-in-a-cave at cavemancoffeeco.com    Caveman  makes a full line of coffee products plus teas and a refined coconut oil. To order go to http://amzn.to/2rakZBX

Tip for the Boat Cook

     * Breakfast for one or two: add hot water to a tub of ramen noodles and set aside to steep. Melt butter in a skillet and stir in 1 cup liquid eggs, some sliced scallions and the drained noodles. Cover and cook until set.

     * The next time you make coffee cake, stir a little instant espresso powder into the batter. Make the glaze with powered sugar and your favorite flavored creamer such as hazelnut or French vanilla.

     * Save money on shelf liner, which is pricy when bought in small rolls. Instead get a rubberized nonskid mat sold to place under rugs.They come in sizes up to 9 X 12 feet. Cut to fit as non-skid shelf liners, drawer liners, place mats, tool box and tackle box liners. The open grid pattern is grippy,  provides aeration and dampens sound.  

     * Do you still get a newspaper? Crumpled newspaper is  one of the best ways to deodorize an empty reefer or ice chest that stinks. Wash it well with baking soda or bleach solution. Dry completely, fill with crumpled newspaper, close overnight. Repeat if necessary with fresh newspaper.

Pantry Recipe of the Week

    No fresh ingredients are needed in these weekly lifesavers. For an entire book on pantry foods you can buy at the supermarket and stow on board for weeks, even months, see Survival Food Handbook.

 BBQ PDQ
2 tablespoons dried onion bits
1/2 cup water, red wine or fruit juice
2 tablespoons each vinegar and tomato paste
1 can of Spam
10-ounce can of roast beef in gravy
1/3 cup brown sugar
½ teaspoon dry mustard
    In a saucepan mix onion bits with water, vinegar and tomato paste. Let steep while you grate the spam on the large holes of a grater. Twist a fork in the opened can of beef to shred meat. Stir sugar and dry mustard into onion mixture. Stir in meats. Cover and cook over low heat until thick and flavorful. Serve in buns or over baked potato, rice, noodles, etc. Serves 4 to 6. 

See more of Janet Groene's shortcut recipes at http://www.campandrvcook.blogspot.com

Bonus Recipe
Tomato Biscuit Casserole

Tube of 10 refrigerator biscuits
3-4 slices precooked bacon, cut up (optional)
4 to 6 plum tomatoes, diced and drained
Small green bell pepper, seeded and chopped
Medium sweet onion, finely diced
1 ½ cups shredded cheese
½ cup each mayonnaise and sour cream 

    Heat the oven to 400 degrees. Arrange biscuits in a buttered 9 X 13-inch baking pan. Scatter with tomatoes, pepper and onion.  Add bacon if using. Bake until biscuits are beginning to brown, about 10 minutes. In a bowl mix sour cream, mayonnaise and cheese. Dollop atop biscuits and return to the oven until a toasty skin forms. Serves 5.
    Skillet method: Grease a large skillet and arrange biscuits. Cover and cook until golden  brown on one side. Turn, cover and bake until browned on the other side. Top with vegetables, cover and cook until tomatoes are tender, about 5 minutes. Top with mayo mixture. Cover and cook until saucy and bubbly. Topping will not brown.





Friday, June 2, 2017

On Board With Easy Boating Meals

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com 



Subscribe to this blog for your Kindle and Amazon sends it to your device each week. Never miss another morsel. Free trial.



Galley Recipe of the Week
Chicken Fun-Do
    Set this meaty dip in the middle of the table and provide sturdy dippers such as melba rounds or tortilla chips. It’s a lunch with no dishes to wash.

 
1 cup Greek style yogurt
1/2 cup mayonnaise
1 teaspoon onion salt or garlic salt
½ teaspoon dried dillweed
Freshly ground pepper to taste
2 or 3 finely diced scallions
1 cup shredded cheese such as Swiss or Parmesan
10-ounce can chunk chicken, drained and well broken up


    In a bowl whisk yogurt and mayonnaise, then mix in remaining ingredients. Makes about 3 cups. Serve as a dip or sandwich filling.


Tips for the Boat Cook
* Cut up thawed, fully cooked sausage links or patties. Make instant grits according to package directions. Add sausace and a little grated cheese. Stuff pepper halves. Wrap each in foil and bake or grill unti pepper is crisp-tender.


* When making apple pie or cobbler add a peeled, seeded, cut up lemon and a tablespoon of rum to the apples.  


* Make boneless Buffalo “wings”. Breakup a can a drained chunk chicken and add hot sauce and chunky blue cheese salad dressing to taste. Serve on crackers. 


* Mix a little instant coffee powder with your favorite dry rub for meat or chicken.


* When an old recipe calls for a “gill” of some liquid, that’s ½ cup. Ditto if it calls for a wine glass of liquid.


* Pat chicken pieces dry and “butter” them with creamy peanut butter. Press into seasoned bread crumbs and fry until crispy in a mixture of half butter, half vegetable oil.

Pantry Recipe of the Week
 

    No fresh food? No problem. Each week we provide a recipe made entirely from stowed foods. For a book on provisioning with back-up supplies that keep for weeks, even months, see Survival Food Handbook. 

 

Fava Bean Stew
    Big, meaty fava beans are native to Africa. For stowing, buy them canned or dried.   Prepare  beans according to package directions.

2 tablespoons olive oil
1 tablespoon granular garlic
Small can chunk ham, broken up
1/4 cup flour
1 1/2 cups water
4 cups cooked fava beans
14.5-ounce can diced tomatoes with onion and green peppers
Salt, pepper to taste


    Heat oil and stir in garlic and ham. Whisk flour into cold water and stir into oil mixture with tomatoes. Cook until thickened and bubbly. Stir in beans to heat through.  Season to taste. Serves 4.


See this week's trail mix recipe at Create A Gorp. 


Bonus Recipe

 
Spicy Lime Pork Chops
2 limes
2 tablespoons olive oil
1 teaspoon each ginger, cumin, salt, pepper
4 lean, meaty pork chops
    Remove any seeds from the limes and squeeze the juice into a plastic bag. Add olive oil and seasonings. "Work" bag to mix, then add pork chops and chill several hours or overnight, turning the bag a few times to blend flavors. Shake excess marinade off chops and discard the bag. Grill or fry chops. Serves 4.


   

Friday, May 26, 2017

Cruising Cuisine for Sailors, Boaters, Houseboats

blog copyright janet groene, all rights reserved. To ask about rates to place one ad for one year on all Groene writes email janetgroene@yahoo.com



Give Dad a Father’s Day gift 52 weeks a year. Subscribe to this weekly blog for his Kindle. Free trial 
Galley Recipe of the Week
Shortcut Clam Chowder and Dumplings
2 cans condensed Manhattan clam chowder
2 soup cans water 
1 ½ cups tomato or V-8 juice
2/3 cup biscuit mix
½ teaspoon dried parsley flakes
Water
Small can shrimp, drained and picked over
Put soup, juice and water In a saucepan. Bring to an active simmer.  Mix parsley flakes in biscuit mix. Add enough water to make a thick dough. Fold in shrimp. Drop by teaspoons on soup. Cook 10 minutes uncovered and 10 minutes tightly covered. Serves 3 to 4. 


Boat Cook Tips

* Heat Tater Tots and sprinkle with Old Bay seasoning. Serve with grilled fish. 

* Before browning ground meat to make chili, etc., mix 1 tablespoon salt with 1 teaspoon baking soda. Sprinkle over 4 pounds ground meat, mix well but lightly. Let stand 20 minutes before cooking.

* Cornmeal Cobbler.  Fill a pan or skillet with cut-up fruit. Sweeten to taste. Make up a box of Jiffy corn muffin mix according to package directions but with a little extra sugar and some cinnamon. Pour batter over fruit. Bake in oven or covered skillet until fruit is bubbly and topping firm. 

* Short on fresh vegetables to make stir-fry? Bulk up the mix with canned, drained mushrooms, baby corn and/or water chestnuts. All hold up well in stir fry. 

* Taste improver. Make the white sauce for your mac and cheese recipes with beer instead of milk. Then toss pasta with white sauce and lots of cheese and heavy cream.

Pantry Recipe of the Week

No fresh ingredients are needed for these weekly recipes from your emergency shelf. For a cookbook and guide to choosing and using shelf-stable foods see Survival Food Handbook, published by International Marine.   





Polenta Chicken Casserole
15-ounce can of cream style corn
15-ounce can sliced carrots, well drained
Small can diced chilies, drained
Small can sliced black olives, drained
10-ounce can of chunk chicken
2/3 cup milk
1 teaspoon dried, crumbled cilantro
16-ounce tube of shelf-stable polenta (watch use-by date)
16-ounce jar of salsa   (mild, medium or hot)
½ cup grated hard cheese such as Parmesan

Oven method: grease a 9 X 12-inch pan and mix vegetables, chicken, milk and cilantro in the bottom. Slice polenta into 8 to 10 pieces and arrange over chicken mixture. Dollop with salsa and sprinkle with cheese. Bake at 400 degrees 20 minutes or until bubbly. Serves 4 to 5. 
Stovetop method: grease a skillet and assemble as above. Cover tightly and cook over low heat until heated through.
Solar method: Proceed as for stovetop cooking. Pre-heat solar cooker and heat casserole thoroughly. 

See more of Janet Groene’s galley-ready recipes at http://www.CampAndRVCook.blogspot.com. Healthy, homemade snack recipes are seen at http://www.CreateAGorp.blogspot.com

Bonus Recipe
Peanut Butter Pemmican
Before refrigeration, many people lived on pemmican as they traveled. These little nutrition bombs carry in a pocket to eat any time, anywhere. This recipe may not be easy to make in a small galley, but it’s an ideal food to make at home for racing sailors. 

1 ½ pounds lean, boneless beef roast such a London broil
Dried or freeze-dried blueberries
Peanut butter

Freeze the beef partially so it can be cut  paper thin.  Line cookie sheets with foil for easy cleaning, place cake drying racks on them and lay beef strips evenly on the racks, allowing plenty of air circulation. Bake 8 hours or more at 175 degrees until the beef is so dry it can be broken up. 
Using a food processor, reduce the dried beef to fine granules. Measure them and add an equal amount of dried blueberries. Work in just enough peanut butter to bind the mixture. Balls should be dry, not sticky.  Form pemmican  into small patties or walnut-size balls and set aside on waxed paper to dry.  For added nutrition  they may be rolled in finely chopped nuts, rolled oats or edible seeds. Wrap each in a twist of waxed paper. 



Friday, May 19, 2017

A Boat Load of Boating Recipes and Tips

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




This blog can be auto-delivered to your Kindle or device every week by subscription from Amazon. Free trial.













Galley Recipe of the Week
Scrambled Grits
 

1 pound lean bulk sausage
4 cups water
1 cup stone-ground grits
16-ounce carton Egg Beaters
Shredded cheese(optional)
Hot Sauce (optional)
Butter (optional)
    In a large saucepan fry out the sausage and chop it into crumbles. Spoon off any excess fat. Add water, bring to a boil and stir in grits. When grits are thick and creamy, stir in Egg Beaters. Turn off heat, cover and let stand 10 minutes or until eggs set. Serves 4. Serve as is or with cheese, hot sauce and/or butter.

Boat Cook Tips


    * Powdered egg, powdered egg substitutes and meringue powder  are now found on most supermarket shelves. You can also substitute 1/3 cup juice from canned chickpeas for one egg in many recipes. For information on keeping fresh eggs without refrigeration see www.offthegridnews.com/off-grid-foods/preserving-eggs-for-the-long-term/


    * While drained spaghetti is still warm toss with Italian dressing. Chill. The next day add meat, cheese and vegetables and serve it as a salad. 


    * Make your own chunky peanut butter. Stir sunflower “nuts” into creamy peanut butter to taste. Use at once. For the children, stir in some mini marshmallows or chocolate chips  too.


    * Mix condensed cream of potato soup with half a can of light cream and 1/8 teaspoon ground nutmeg. Tear dried chipped beef into “rags” and add to taste. Heat, serve over rice, potato, ramen, what have you.     

Pantry Recipe of the Week

These weekly recipes are not the same recipes that appear in Survival Food Handbook. 


     Each week’s pantry recipe requires no fresh food at all. A prepared pantry is a boater’s best insurance. Get Janet Groene’s Survival Food Handbook, a guide to preparing an emergency pantry with supermarket foods. No high-priced survival rations needed. Every recipe in the book is made with stowed foods.

Skillet Pear Pie
    This can also be made with canned peaches or apples.

1 cup biscuit mix
1 tablespoon sugar
1 cup coarsely chopped nuts
1/3 cup vegetable oil
14.5-ounce can of pears, drained (save juice to make fruit punch)
1 egg or equivalent
2/3 cup water
2 tablespoons nonfat milk powder
½ teaspoon cinnamon
1 package instant vanilla pudding mix
    Grease a cold 8- or 10-inch skillet. Add oil and mix in biscuit mix, sugar and nuts. Spread with the back of a wet spoon to cover the entire bottom of the skillet, forming a crust.
    Slice pears and arrange over biscuit mix. In a bowl whisk the egg, water, milk powder and cinnamon. Whisk in pudding mix and quickly pour over pears. Cover tightly and bake over low-medium burner until crust is golden brown and pudding is “set”.

See more of Janet Groene’s shortcut recipes at CampandRVCook.blogspot.com

Bonus Recipe
Chicken “Crepes”
 

6 6- or 8-inch flour tortillas
1/4 stick butter
6 skinless, boneless chicken breast halves
1 cup sour cream
1 can condensed cream of mushroom soup
½ soup can dry sherry


    You'll need to warm the tortillas just enough to make them pliable so they will fold once. Some cooks wrap them in foil and bake, nuke them or wave over a hot burner. I  just grab them in tongs and give them a quick sear in a hot, nonstick skillet.
    Brown chicken breasts in butter, cover and let braise over low-medium heat while you whisk the sour cream, soup and sherry. Add to the pan, scraping up browned bits. Cover and cook until chicken is done (170 degrees F.).
    Place a warm tortilla on each plate. Put the chicken and some sauce on half the tortilla and fold the other half over it. Distribute hot sauce over tortillas and serve at once. Makes 6.  

This blog can be auto-delivered to your Kindle or device every week by subscription from Amazon. Free trial.

Friday, May 12, 2017

Boating Meals Made Easy

As of 5-11-17 this blog has had more than 61,000 views. Blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all Groene sites, email janetgroene@yahoo.com

Subscribe to this blog for your Kindle and Amazon auto-sends it to your device each week. Try it two weeks free.



 Janet Groene's Survival Food Handbook is a guide to stocking the boat and emergency pantry with supermarket foods. No high-priced survival rations required.




 Galley Recipe of the Week
Vegetables Polonaise
    This simple crumb topping enhances any vegetable dish. It’s especially welcome when you’re at sea for long periods, eating a lot of canned vegetables.

1 stick butter
About 1 cup dry bread crumbs
About 2 tablespoons minced parsley OR
1 tablespoon dried minced parsley
1 or 2 hard-cooked eggs, mashed with a fork   
    Melt the butter in a small, nonstick skillet and stir in bread crumbs over medium heat until toasty. Fold in parsley and mashed egg. Toss with cooked, seasoned vegetables or sprinkle on top. Makes 1 cupful.




Pantry Recipe of the Week

Each week we present a recipe that requires no fresh ingredients. Emergencies happen, even on day sails. Keep an ample pantry.

Rice and Tuna Hot Dish
8 ounces canned or pouch tuna, drained
4 cups water (including any juice from tuna)
4 cups instant rice
1 can condensed cream of celery soup
Small can (2/3 cup) evaporated milk
Small jar diced pimentos, drained
1 tablespoon dried parsley
1 cup crushed cheese crackers
2 tablespoons vegetable oil


    Bring liquid to a boil, stir in rice, cover and set aside for 7-10 minutes while rice absorbs the water. In a bowl whisk soup, milk, pimentos and parsley. When rice is tender, stir in tuna and the soup mixture.  Heat gently. In a small, nonstick skillet, heat cracker crumbs with oil until toasty. Sprinkle over dish just before serving.
   
Tips for the Boat Cook


    * To grill asparagus, think Kon Tiki. Arrange 6-8 spears of asparagus to make  rafts, then run two skewers through them, port and starboard. Spray with olive oil, sprinkle with herbs, grill. 


    * Marinate sausages, such as brats,  in hard cider. Drain. While they grill, boil cider with a little grainy mustard until it reduces to syrup. Drizzle over sizzled sausages.

    * Best dessert yet. Spread flour tortillas with Nutella. Add sliced bananas, brown on both sides, cut in wedges. 


    * Make mystery sauce for baked potatoes, fish or omelet. Stir 1 tablespoon drained capers and 2/3 cup chopped, drained salad olives into a pint of sour cream. 


    * Thinly slice large scallops and stir-fry in butter. Drain and toss with lots of chopped, crisp vegetables and Italian dressing to taste. Serve on a bed of shredded lettuce. 


    * Make a batch of French vanilla instant pudding and fold in a diced pear and 3 or 4 chopped coconut macaroons.


    * Fresh garlic is always best. When using powdered garlic or garlic granules, bring out the flavor by mixing with a little  water, then heat in melted butter.


    * When stocking emergency foods, keep in mind that you may be short on water or cooking fuel. Have at least some supplies that are ready to eat plus things like instant rice that cook quickly.

See more of Janet Groene’s shortcut recipes at http://CampandRVCook.blogspot.com 

Bonus Recipe
Muffuletta Mix
    With a jar of this tasty olive relish in your reefer you can make the famous New Orleans street food known as Muffuletta. It’s a sandwich made with meat and cheese (usually a mixture of deli meats including spicy salami plus a cheese such as smoked provolone.)  What makes it unique is this tasty olive mix.

1 cup each stuffed olives, black olives, giadiniera
1 teaspoon minced garlic
1 teaspoon each dried basil, oregano, salt
1/4 cup olive oil

    Chop fine or pulse in a food processor.  Keep cold. Makes 3 cups. Assemble sandwiches on bread or rolls spread with mayonnaise and mustard. Add meats, cheese and olive mix. Wrap in foil and heat on the grill, in the oven or in a covered skillet.