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Galley Recipe of the Week
Crabby Salmon Skillet
Imitation crab comes in a vacuum pack that keeps for weeks under refrigeration. Canned salmon keeps for months, even years. Put them together in a one-dish meal you can make when you’re miles away from home port.
1 can salmon, drained
12- to 16-ounce package imitation crabmeat
2 tablespoons flour
1 cup frozen peas
½ stick butter
1 teaspoon sweet paprika
1 can cream of mushroom soup
1 soup can milk
1 ½ cups biscuit mix
½ cup shredded cheese such as Cheddar
Butter or spray a large skillet. Drain salmon, remove bones and skin and scatter salmon chunks in the cold skillet. Add flaked crabmeat. Sprinkle with flour and toss lightly to coat seafood with flour. Add peas and dot with cut-up butter.
Whisk soup, milk and paprika and pour over seafood. Cover and heat over low burner while you mix the topping.
Mix biscuit mix and cheese with enough milk to make a heavy batter. Pour carefully over hot salmon mixture. Cover tightly and heat until batter is puffy and firm. Serves 6.
Oven Method: proceed as above, using an oven-proof baking dish or skillet. Heat the oven to 400 degrees. Bake salmon mixture 5 minutes. Pour batter over hot salmon mixture and return to the oven until topping is puffy and golden brown.
See more of Janet Groene’s shortcut recipes at CampAndRVCook
Tips for the Boat Cook
* Use canned macaroni and cheese or Spanish rice to make stuffed peppers. Wrap in foil, heat on grill, in oven or in a covered skillet.
* Easy dessert. Put a bowl of your favorite coffee flavoring syrup (such as raspberry or hazelnut) on the table to use as a dip for apple slices.
* Buy empty food quality plastic squirt bottles to fill with things like creme fraiche and
homemade barbecue sauce. Squirt it on rather than spooning or spreading with a knife. Save dishwashing.
* Use bay leaves as book marks. Deter bugs.
* If raisins or brown sugar have turned to rock, put them in their box in the microwave with a cup of water. Microwave on High one minute at a time, letting the steam from the water penetrate the hardened food.
* To make a quick caramel frosting, stir caramel ice cream syrup into powdered sugar one teaspoon at a time until it reaches spreading consistency.
Pantry Recipe of the Week
These recipes may sound weird because they contain no fresh ingredients. I hope to inspire you to stock up with shelf-stable foods for convenience and emergencies such as loss of refrigeration. Stuff happens.
Tomato Lima Salad
14.5-ounce can diced tomatoes with onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon dried herb such as thyme, parsley or tarragon
14.5-ounce can of green lima beans, drained
½ cup broken walnuts
Salt, pepper to taste
Drain tomatoes into a small bowl and whisk juice with olive oil, herb and vinegar. Combine with drained tomatoes, lima beans and walnuts. Adjust seasonings. Serves 6 as a side dish . To make a main dish salad for 4, increase nuts to taste.
Never be without a healthy pocket snack. Fishing, beach combing, night watch. These gorp recipes are made in a big batch, easily packed in snack bags to eat anywhere, any time. See Create a Gorp.
1 pound lean ground pork
2 apples, cored and sliced in rings
1/4 cup each soy sauce and honey
1/4 cup sugar
½ teaspoon cinnamon
Form the pork into four patties. Season with salt and pepper and brown both sides in a skillet sprayed with nonstick coating. Arrange apple rings over patties and drizzle with soy sauce and honey. Cover and cook until pork tests done (at least 160 degrees). Mix sugar and cinnamon and sprinkle over the skillet. Serves 4.