Galley Recipe of the Week
Rice Bricks with Peanut Sauce
This makes an easy, cold, one-dish vegetarian meal any time of day.
2 ½ cups raw sushi rice or other sticky rice
1 teaspoon salt
1 tablespoon rice vinegar (or more to taste)
3/4 cup creamy peanut butter
1 cup low-fat lemon yogurt (8-ounce carton)
2 tablespoons soy sauce
½ teaspoon ground ginger
3 scallions, white and light green parts only, chopped
Cook rice affording to package directions, using the salt in the water. Stir in vinegar. You will have about 5 cups rice. Line a 9 X 13-inch dish or pan with plastic wrap, allowing some overhang. Spread rice in the pan in an even layer, cover with another layer of plastic wrap, and pack down tightly. Chill several hours or overnight.
To make sauce whisk peanut butter, yogurt, soy sauce and ginger. Fold in scallions. Chill. To serve, turn out rice on a cutting board. Cut cold rice in cubes. Arrange cubes on places and cover with sauce. Serves 4 to 5.
Pantry Recipe of the Week
Ingredients for a crusty, hearty main dish with a sweet and tangy sauce are all from your emergency pantry. For a guide to stocking your prepper pantry with familiar supermarket staples and making meals with no fresh ingredients, see the Survival Food Handbook. No bulky, pricey survival rations needed.
Turkey Potato Pancakes
1 package potato pancake mix
10-ounce can or pouch of chunk turkey
Vegetable oil for frying
1 can whole berry cranberry sauce
1/3 cup water, wine or fruit juice
Make up the potato pancake mix, using juice drained from turkey as part of the liquid measurement. Break up turkey with a fork and stir it into the pancake mix.
Fry pancakes until crusty on both sides. Place on a platter. Heat cranberry sauce with liquid until it’s spoon-able, then spoon over pancakes.
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When you want cookies but don’t want to heat up the oven, try this traditional Welsh recipe for fried cakes.
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 stick butter
1 cup golden raisins
1 jumbo egg or 2 small eggs
Mix dry ingredients and cut in butter until mixture is mealy. Stir in beaten eggs and raisins to form a ball of dough. Pinch off walnut-size pieces of dough and flatten them to 2-inch circles. Fry in a hot, dry skillet until browned on both sides. Cool on a rack. Makes about three dozen.