Friday, May 19, 2017

A Boat Load of Boating Recipes and Tips

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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

    * 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

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.  

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