Friday, June 9, 2017

Let's Cook on the Boat, Eat on the Boat

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Galley 
Recipe of the Week
Double Butterscotch Bars
4 eggs
1 teaspoon vanilla extract
1 teaspoon rum or brandy extract
1-pound box of brown sugar
2 cups biscuit mix
2 cups broken walnuts
6-ounce bag butterscotch morsels

    Set the oven to 350 degrees F. Butter a 9 X 13-inch baking pan. Whisk eggs and extracts until light, gradually whisking in sugar. Add biscuit mix and fold in nuts and butterscotch morsels. Bake until firm and fudgy, about 45 minutes. Cool, then cut in squares. 

    Skillet method: This burns easily in stovetop baking, so be patient. Keep heat low and use a flame spreader if needed.
    Generously grease a nonstick, 12-inch skillet. Add batter, cover tightly and cook over low heat with flame spreader until batter is firm.. Cool a few minutes. Slide onto a cutting board and cool completely. Then cut in wedges.

Product Review
Caveman Coffee
    Three Hollywood celebs, known for their stunts and MMA roles,  bought a cave in New Mexico. They ordered sustainable, single source beans and reinvented coffee. If I were a wine writer I’d praise Caveman Coffee’s “nose” and tight, steely structure. Simply said, it’s aromatic and delicious with a wonderful afterglow.
    Read about the background of the MMA and movie stars who are behind this company-in-a-cave at cavemancoffeeco.com    Caveman  makes a full line of coffee products plus teas and a refined coconut oil. To order go to http://amzn.to/2rakZBX

Tip for the Boat Cook

     * Breakfast for one or two: add hot water to a tub of ramen noodles and set aside to steep. Melt butter in a skillet and stir in 1 cup liquid eggs, some sliced scallions and the drained noodles. Cover and cook until set.

     * The next time you make coffee cake, stir a little instant espresso powder into the batter. Make the glaze with powered sugar and your favorite flavored creamer such as hazelnut or French vanilla.

     * Save money on shelf liner, which is pricy when bought in small rolls. Instead get a rubberized nonskid mat sold to place under rugs.They come in sizes up to 9 X 12 feet. Cut to fit as non-skid shelf liners, drawer liners, place mats, tool box and tackle box liners. The open grid pattern is grippy,  provides aeration and dampens sound.  

     * Do you still get a newspaper? Crumpled newspaper is  one of the best ways to deodorize an empty reefer or ice chest that stinks. Wash it well with baking soda or bleach solution. Dry completely, fill with crumpled newspaper, close overnight. Repeat if necessary with fresh newspaper.

Pantry Recipe of the Week

    No fresh ingredients are needed in these weekly lifesavers. For an entire book on pantry foods you can buy at the supermarket and stow on board for weeks, even months, see Survival Food Handbook.

 BBQ PDQ
2 tablespoons dried onion bits
1/2 cup water, red wine or fruit juice
2 tablespoons each vinegar and tomato paste
1 can of Spam
10-ounce can of roast beef in gravy
1/3 cup brown sugar
½ teaspoon dry mustard
    In a saucepan mix onion bits with water, vinegar and tomato paste. Let steep while you grate the spam on the large holes of a grater. Twist a fork in the opened can of beef to shred meat. Stir sugar and dry mustard into onion mixture. Stir in meats. Cover and cook over low heat until thick and flavorful. Serve in buns or over baked potato, rice, noodles, etc. Serves 4 to 6. 

See more of Janet Groene's shortcut recipes at http://www.campandrvcook.blogspot.com

Bonus Recipe
Tomato Biscuit Casserole

Tube of 10 refrigerator biscuits
3-4 slices precooked bacon, cut up (optional)
4 to 6 plum tomatoes, diced and drained
Small green bell pepper, seeded and chopped
Medium sweet onion, finely diced
1 ½ cups shredded cheese
½ cup each mayonnaise and sour cream 

    Heat the oven to 400 degrees. Arrange biscuits in a buttered 9 X 13-inch baking pan. Scatter with tomatoes, pepper and onion.  Add bacon if using. Bake until biscuits are beginning to brown, about 10 minutes. In a bowl mix sour cream, mayonnaise and cheese. Dollop atop biscuits and return to the oven until a toasty skin forms. Serves 5.
    Skillet method: Grease a large skillet and arrange biscuits. Cover and cook until golden  brown on one side. Turn, cover and bake until browned on the other side. Top with vegetables, cover and cook until tomatoes are tender, about 5 minutes. Top with mayo mixture. Cover and cook until saucy and bubbly. Topping will not brown.





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