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Galley Recipe of the Week
Set this meaty dip in the middle of the table and provide sturdy dippers such as melba rounds or tortilla chips. It’s a lunch with no dishes to wash.
1 cup Greek style yogurt
1/2 cup mayonnaise
1 teaspoon onion salt or garlic salt
½ teaspoon dried dillweed
Freshly ground pepper to taste
2 or 3 finely diced scallions
1 cup shredded cheese such as Swiss or Parmesan
10-ounce can chunk chicken, drained and well broken up
In a bowl whisk yogurt and mayonnaise, then mix in remaining ingredients. Makes about 3 cups. Serve as a dip or sandwich filling.
Tips for the Boat Cook
* Cut up thawed, fully cooked sausage links or patties. Make instant grits according to package directions. Add sausace and a little grated cheese. Stuff pepper halves. Wrap each in foil and bake or grill unti pepper is crisp-tender.
* When making apple pie or cobbler add a peeled, seeded, cut up lemon and a tablespoon of rum to the apples.
* Make boneless Buffalo “wings”. Breakup a can a drained chunk chicken and add hot sauce and chunky blue cheese salad dressing to taste. Serve on crackers.
* Mix a little instant coffee powder with your favorite dry rub for meat or chicken.
* When an old recipe calls for a “gill” of some liquid, that’s ½ cup. Ditto if it calls for a wine glass of liquid.
* Pat chicken pieces dry and “butter” them with creamy peanut butter. Press into seasoned bread crumbs and fry until crispy in a mixture of half butter, half vegetable oil.
Pantry Recipe of the Week
No fresh food? No problem. Each week we provide a recipe made entirely from stowed foods. For a book on provisioning with back-up supplies that keep for weeks, even months, see Survival Food Handbook.
Fava Bean Stew
Big, meaty fava beans are native to Africa. For stowing, buy them canned or dried. Prepare beans according to package directions.
2 tablespoons olive oil
1 tablespoon granular garlic
Small can chunk ham, broken up
1/4 cup flour
1 1/2 cups water
4 cups cooked fava beans
14.5-ounce can diced tomatoes with onion and green peppers
Salt, pepper to taste
Heat oil and stir in garlic and ham. Whisk flour into cold water and stir into oil mixture with tomatoes. Cook until thickened and bubbly. Stir in beans to heat through. Season to taste. Serves 4.
See this week's trail mix recipe at Create A Gorp.
Spicy Lime Pork Chops
2 tablespoons olive oil
1 teaspoon each ginger, cumin, salt, pepper
4 lean, meaty pork chops
Remove any seeds from the limes and squeeze the juice into a plastic bag. Add olive oil and seasonings. "Work" bag to mix, then add pork chops and chill several hours or overnight, turning the bag a few times to blend flavors. Shake excess marinade off chops and discard the bag. Grill or fry chops. Serves 4.