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Galley Recipe of the Week
Slow Cooker Fish Chowder
Use a six-quart slow cooker or other large kettle.
1 stick of butter
2 quarts half and half
3 cans, 20 ounces each, ready-to-serve clam chowder
16-ounce can of mixed vegetables, drained
4 cans condensed cream of potato soup
1 pound of boneless fish, cut in bite size
Melt butter in a slow cooker or large kettle and add half and half, soups, vegetables and fish. Cook up to 4 hours on Low. On the stove-top heat gently, stirring occasionally, until fish is firm and flavors blended. This should take only about 30 minutes. If chowder is too thick, add milk to taste. Pass the hot sauce and pepper grinder. Serves 6 to 8.
Janet Groene’s cookbook for the small galley works well for boats too. For 10 years she lived full-time on the go on a 29-foot sailboat and 21-foot RV. She claims she can cook a five-course meal in a telephone booth, LOL. See her Cooking Aboard Your RV here.
Boat Cook Tips
* Make an easy skillet meal. Spread a pound of deli chicken salad in a buttered skillet Top with 2 to 4 beaten eggs. Cover and heat just until eggs set. Serve with salsa and Frito chips.
* Make a big pot of oatmeal porridge (about 6 to 8 cups) and stir in a can of whole berry cranberry sauce. Heat through and serve with brown sugar and cream.
* Quick entertainment for kids. Get a small bag of crushed ice at the marine store. Fill paper cups with ice. Mix a packet of Kook-Aid with 2 cups sugar and 3/4 cup water. Make sno-cones.
* Make your own chocolate dip. Over low heat melt a stick of butter with 4 squares of baking chocolate. Whisk in 3 cups sugar, a pinch of salt and a 12-ounce can of evaporated milk. When sugar dissolves use warm as dip for apple slices, graham crackers, marshmallows, strawberries, etc.
* Rub a scaly fish with white vinegar before scaling it. The acid loosens the scales and helps neutralize the odor.
* According to consumer expert Clark Howard, these foods never expire. Make them part of your emergency pantry: white distilled vinegar, maple syrup, cornstarch, salt, sugar, dried beans, pure vanilla extract, white rice and honey.
Pantry Recipe of the Week
Corn and Black Bean Stew
Here is another use for Emergen-C, an emergency shelf wonder that comes in many fruit flavors to make drinks or to add flavor to recipes.
1 1/2 cups water
1 bouillon cube (chicken, vegetable or beef)
½ cup small shells or macaroni.
1 can of whole kernel corn with red and green peppers (Mexicorn)
1 can of black beans, drained and rinsed
15-ounce can diced tomatoes with green pepper and onion
1/4 cup bottled lime juice OR
1 package lemon-lime Emergen-C dissolved in 1/4 cup water
Dried parsley flakes
Hot sauce (optional)
Bring water to a boil. Stir in bouillon and add pasta. Cover, reduce heat and cook until pasta is tender. Stir in corn, beans and tomatoes and heat through. Stir in lime juice, sprinkle with parsley flakes and serve at once. Pass the pepper grinder and/or hot sauce. Serves 4.
Never be without a healthy snack in your pocket afloat, aloft or ashore. Make homemade trail mix in large batches, then pack in snack bags to tuck in anywhere. Create A Gorp.
Turkey Taco Tango
1 pound ground turkey
2 tablespoons vegetable oil
1 packet dry taco seasoning mix
2 cans of whole kernel corn
1 packet dry ranch dressing mix
8-ounce can of tomato sauce
10-ounce can of tomatoes and chilies (Rotel)
2 cans kidney beans, drained and rinsed
Garnishes to taste: shredded lettuce, sour cream, shredded cheese, sliced sweet onion, avocado, etc.
In a large pot brown turkey in hot oil, breaking it up into crumbles. Stir in taco seasoning mix. Drain corn and add water if needed to make ½ cup liquid. In a bowl, whisk liquid, tomato sauce and ranch dressing mix. Add everything to the pot and heat through. Smother with corn chips and add garnishes of your choice. Serves 6.