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Galley Recipe of the Week
This recipe is infinitely versatile, breakfast through dinner. It can be made with almost any juicy, cut-up fruit and a liqueur with a compatible flavor (such as finely cut up honeydew melon and Midori.)
4 cups cut-up strawberries
2 tablespoons sugar
1/3 cup fruit liqueur such as Triple Sec or Cherry Heering
Put everything together and chill overnight. Serve over French toast, pound cake, canned peaches, ice cream, grilled pork chops, ad inf.
See more of Janet Groene’s shortcut galley recipes at http://www.campandrvcook.blogspot.com
Boat Cook Tips
* To keep in heat and flavor in a delicate dish such as pan-roasted scallops, place buttered parchment paper directly on the food, then cover the pan with a lid.
* Liven up fresh or canned carrots. Cook and drain partially, leaving them a bit sloshly. Fold in orange marmalade to taste. Heat through and serve.
* It’s all the seasoning needed. Crush 1 cup dry stuffing mix per pound of ground meat, turkey or chicken and add with one beaten egg per pound. Make patties or meat loaf.
* Clarified butter can be heated to a higher temperature and it keeps longer in the reefer. Melt a pound of unsalted butter over low heat 30 to 40 minutes or until it forms a clear oil. Strain it into a jar, leaving solids in the pan. Lid tightly.
Survival Food Handbook is a guide to stocking your pantry with ordinary shelf foods from the supermarket. Use them for everyday cruising convenience or save them for emergencies. Every recipe is made with pantry foods. No high-priced survival rations needed.
Pantry Recipe of the Week
These weekly recipes require no fresh foods at all. When you're living on canned and packaged foods, it's still possible to have a varied, tasty menu.
1/4 cup olive oil
1 tablespoon Dijon style mustard
1/2 cup dry bread crumbs
2-ounce jar diced pimento, drained
15- to 20-ounce can baby peas, drained
Heat oil and stir in mustard, then bread crumbs and pimento. Fold in peas and heat gently. Serves 4 as a side dish. To make it a vegetarian main dish, add a can of tuna.
Homemade snacks are healthier and more economical. Make a big batch of one of these gorps and divide into snack bags to carry in a pocket. Create A Gorp.
Slow Cooker French Dip
3-pound boneless beef roast, excess fat removed
28-ounce carton of low-sodium beef broth
1 packet dry onion soup mix
12-ounce bottle of beer
1 tablespoon Worcestershire sauce
Put everything in the cooker and cook 8 hours on Low or 6 hours on High. Remove the beef, slice it and make sandwiches using crusty French rolls. Serve juices in individual cups for dipping. Serves 8.
Pressure cooker method: Put everything in the pressure cooker and cook 20 minutes at full pressure. Let pressure return to normal.
Kettle method: put everything in a covered kettle, bring to a boil on the galley stove and reduce heat. Cook, covered, 1 hour or until beef is fall-apart tender.