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Galley Recipe of the Week
Shortcut Clam Chowder and Dumplings
2 cans condensed Manhattan clam chowder
2 soup cans water
1 ½ cups tomato or V-8 juice
2/3 cup biscuit mix
½ teaspoon dried parsley flakes
Small can shrimp, drained and picked over
Put soup, juice and water In a saucepan. Bring to an active simmer. Mix parsley flakes in biscuit mix. Add enough water to make a thick dough. Fold in shrimp. Drop by teaspoons on soup. Cook 10 minutes uncovered and 10 minutes tightly covered. Serves 3 to 4.
Boat Cook Tips
* Heat Tater Tots and sprinkle with Old Bay seasoning. Serve with grilled fish.
* Before browning ground meat to make chili, etc., mix 1 tablespoon salt with 1 teaspoon baking soda. Sprinkle over 4 pounds ground meat, mix well but lightly. Let stand 20 minutes before cooking.
* Cornmeal Cobbler. Fill a pan or skillet with cut-up fruit. Sweeten to taste. Make up a box of Jiffy corn muffin mix according to package directions but with a little extra sugar and some cinnamon. Pour batter over fruit. Bake in oven or covered skillet until fruit is bubbly and topping firm.
* Short on fresh vegetables to make stir-fry? Bulk up the mix with canned, drained mushrooms, baby corn and/or water chestnuts. All hold up well in stir fry.
* Taste improver. Make the white sauce for your mac and cheese recipes with beer instead of milk. Then toss pasta with white sauce and lots of cheese and heavy cream.
Pantry Recipe of the Week
No fresh ingredients are needed for these weekly recipes from your emergency shelf. For a cookbook and guide to choosing and using shelf-stable foods see Survival Food Handbook, published by International Marine.
Polenta Chicken Casserole
15-ounce can of cream style corn
15-ounce can sliced carrots, well drained
Small can diced chilies, drained
Small can sliced black olives, drained
10-ounce can of chunk chicken
2/3 cup milk
1 teaspoon dried, crumbled cilantro
16-ounce tube of shelf-stable polenta (watch use-by date)
16-ounce jar of salsa (mild, medium or hot)
½ cup grated hard cheese such as Parmesan
Oven method: grease a 9 X 12-inch pan and mix vegetables, chicken, milk and cilantro in the bottom. Slice polenta into 8 to 10 pieces and arrange over chicken mixture. Dollop with salsa and sprinkle with cheese. Bake at 400 degrees 20 minutes or until bubbly. Serves 4 to 5.
Stovetop method: grease a skillet and assemble as above. Cover tightly and cook over low heat until heated through.
Solar method: Proceed as for stovetop cooking. Pre-heat solar cooker and heat casserole thoroughly.
See more of Janet Groene’s galley-ready recipes at http://www.CampAndRVCook.blogspot.com. Healthy, homemade snack recipes are seen at http://www.CreateAGorp.blogspot.com
Peanut Butter Pemmican
Before refrigeration, many people lived on pemmican as they traveled. These little nutrition bombs carry in a pocket to eat any time, anywhere. This recipe may not be easy to make in a small galley, but it’s an ideal food to make at home for racing sailors.
1 ½ pounds lean, boneless beef roast such a London broil
Dried or freeze-dried blueberries
Freeze the beef partially so it can be cut paper thin. Line cookie sheets with foil for easy cleaning, place cake drying racks on them and lay beef strips evenly on the racks, allowing plenty of air circulation. Bake 8 hours or more at 175 degrees until the beef is so dry it can be broken up.
Using a food processor, reduce the dried beef to fine granules. Measure them and add an equal amount of dried blueberries. Work in just enough peanut butter to bind the mixture. Balls should be dry, not sticky. Form pemmican into small patties or walnut-size balls and set aside on waxed paper to dry. For added nutrition they may be rolled in finely chopped nuts, rolled oats or edible seeds. Wrap each in a twist of waxed paper.