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of the Week
Dulce de Leche Banana Pie
This pie is quick to make and serve right away. Leftovers should be kept cold. If you don’t have a freezer, it’s OK to bring frozen whipped topping in the ice chest for up to three days.
2 or 3 ripe, firm bananas
2 tablespoons lemon juice
1 graham cracker pie crust
12-ounce can of dulce de leche
About 1/3 cup chopped Heath candy bars
1 carton whipped topping, thawed
Slice bananas and toss with lemon juice. Drain bananas. Arrange half in the pie crust. Dot bananas with small dollops of dulce de leche. Sprinkle with candy. Add another layer of bananas. Spread with whipped topping and serve at once. Serves 6.
Boat Cook Tips
* To quick-chill a bottle of wine or beer, put it in a sock and soak the sock with rubbing alcohol.
* Nice gift idea. This nautical pattern Melamine dinnerware is light to stow and handle and it is very durable.
* When the pickles are gone, don’t waste the brine. Fill a clean jar with carrot sticks, bring brine to a boil, pour over carrots and chill overnight. Dilly carrots.
* To save dishwashing, discover Spork. A high quality, stainless steel fork with a cutting edge, it was developed for handicapped people who eat with only one hand. Cut and spear with one tool. The plastic “picnic” version is not recommended.
* Cook bacon the way restaurants do. Cover a sheet pan with baking parchment and lay out strips of bacon in a single layer. Bake until it’s done to taste.
* To make bacon rosettes, use an ice pick to punch holes in a disposable foil cupcake pan. Curl bacon strips into coils and fill cups. Set this pan in another pan to catch the grease and bake until bacon has formed into crisp roses.
* To add kick to your pepper, add a few dry pepper flakes when filling your pepper grinder with peppercorns.
Never run out of provisions in an emergency. Stock the pantry with shelf-stable foods from the supermarket. No survival rations needed for this book. Survival Food Handbook.
Pantry Recipe of the Week
No fresh ingredients needed for these weekly recipes. Use any fresh food you have, of course, but in any emergency an entire meal can be available from your pantry.
2 to 3 drops Tabasco sauce
1 can of chunk ham
1 tablespoon dried diced onion bits
15-ounce can low-sodium diced tomatoes
15-ounce can of cream style corn
1 tablespoon instant potato flakes or powder
6-ounce can low-sodium vegetable juice
1 chicken bouillon cube
½ teaspoon crumbled dried thyme
Shake a few drops of Tabasco into a medium saucepan, then add the ham and its juice. Break up the ham. Stir in remaining ingredients. Bring to a boil, stir to dissolve bouillon, cover and cook at least 5 minutes over reduced heat to soften onions and blend flavors.
Serves 2 to 3. Pass the pepper grinder.
Make your own trail mix and always have a meal in your pocket when beach combing or on night watch. Easy recipes at http://www.createagorp.blogspot.com
Shortcut Tortilla Soup
To develop full flavor, cook vegetables until they are rich, dark brown.
3 ribs celery, diced
Medium onion, diced
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 quart of beef, vegetable or chicken stock
1 cup water
14.5-ounce can diced tomatoes with green pepper and onion
10-ounce can Rotel tomatoes (hot, medium or mild)
1 teaspoon each chili powder, ground cumin, dry basil, oregano
Tortilla chips or strips, homemade or use Fritos or Doritos.
Lime wedges (optional)
In a heavy pot, stir-cook celery and onion in hot oil until they are tender and golden brown. Add garlic and quickly scrape up dark bits from the skillet. (Careful! Garlic burns easily.) Add broth and other ingredients. Cover and simmer over low heat while flavors blend. Ladle into soup bowls over tortilla chips.. Garnish with lime wedges. Serves 4 to 6.