Subscribe to this blog for your Kindle and Amazon sends it automatically each week. Free trial.
Galley Recipe of the Week
One pot, one hour, one great big meal for a hungry crew.
2 cups raw rice
Medium onion, diced
3 ribs celery diced
Large carrot, finely diced
1 tablespoon powdered chicken bouillon
3 cups boiling water
6 large, meaty, skinless chicken thighs
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
½ cup dry sherry
Butter the bottom of a large saucepan, deep skillet or Dutch oven. Put raw rice in the bottom and scatter with vegetables. Sprinkle with bouillon. Arrange chicken thighs on top.
In a bowl whisk condensed soups and sherry. Pour the boiling water over the chicken. Do not stir. Top with the soup mixture. Cover tightly and cook, without peeking , one hour over low heat. Serves 6.
Slow cooker or solar cooker method: Proceed as above and cook 4 hours on High or 6 hours on Low.
Survival Food Handbook is a guide to shopping the supermarket for shelf foods for cruising or emergencies. It’s also a great help with provisioning for a long cruise.
Pantry Recipe of the Week
Block and Tackle Cookies
Pack this no-bake sweet tightly into tin cans or any other molds to make solid blocks. Chill, slice, eat.
1 pound miniature marshmallows
2 cups tinned cream or evaporated milk
1 teaspoon vanilla or almond extract
1 pound coarsely chopped nuts
1 pound box of graham crackers, crushed
1 cup chopped dates or chopped dried fruit
Heat cream and stir in marshmallows to soften. Stir in flavoring. Stir in everything else until well combined.
Pack tightly in buttered tins. Chill thoroughly. Slice or cut up. Makes about 4 pounds of cookies.
Spicy Banana Bread
1 cup water
1/4 cup vegetable oil
3 very ripe bananas
1 box spice cake mix
1 box banana cream pudding mix
1 cup coarsely chopped pecans (optional)
2 bananas (optional)
Grease two loaf pans and line bottoms with parchment paper. Set the oven to 350 degrees F.
In a bowl whisk eggs, water and oil. Mix in bananas. Add cake and pudding mixes and combine well. Mixture will be lumpy. Fold in pecans if using. Put in loaf pans. Optional: slice bananas lengthwise and place, cut side up, atop the batter. Drizzle with honey.
Bake 1 hour or until loaves test done with a toothpick. Let cook in the pans 10 minutes, then turn out, cool and wrap several hours for easier slicing.
Cook’s note: I have also baked this bread in well-greased tin cans. Fill them only 2/3 full and forget the bananas on top. It’s also idea for a solar oven.
Stove Top Method: this large recipe is best made in two pans such as heavy, 10-inch skillets. Grease heavily, add batter, cover tightly. Bake until firm and pulling slightly away from edges of the pans. Serve in wedges.
Boat Cook Tips
* To oil your cutting board, avoid food oils because they attract bugs. Instead use pharmaceutical quality mineral oil. It’s also a good oil to put a shiny finish on your seashell collection because it won't turn rancid.
* Peel lettuce and cabbage leaves away as needed. If you cut through the head, it will discolor faster. I have carried cabbage on board without refrigeration for weeks. Leave outer leaves in place even if they dry out. Then, once you start peeling away leaves, use each head as quickly as possible.
* Pitas and tortillas can be heated directly over the stove burner. Work quickly, use tongs and pay close attention to avoid flame-ups.
* Why simple syrup? The sugar is already dissolved, avoiding gritty granules in your cocktail or iced tea. If you run out of simple syrup try honey, pancake syrups (any flavor) or light corn syrup and invent a new new drink recipe too.
* My go-to dessert when one of my guests is diabetic is root beer coolers. They all look the same, even though the diabetic version is made with diet root beer and sugar free ice cream.
* Make mint brownies. As soon as they are done, arrange a layer of chocolate-covered mint patties on top. Wait a minute until they melt and smear them around for minty, marble frosting.