Friday, July 14, 2017

Force Five Boat and Sailing Recipes

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New! Don’t miss our new feature, Skillet Main Dish of the Week below.



 
Galley Recipe of the Week
No-Bake Groenola Bars

    Eat these grainy bars for breakfast, dessert or a snack. Even if you can’t leave the helm, they will keep you going for hours. Vary them by trying different kinds of nuts, light or dark corn syrup  and chopped dates or dried apricots instead of raisins. 
2 ½ cups crisp rice cereal
2 cups rolled oats
1 cup raisins
3/4 cup coarsely chopped nuts
½ cup each peanut butter, corn syrup and brown sugar
1 teaspoons vanilla


    Grease a 9 X 13-inch dish. Put dry ingredients in a large bowl. Heat peanut butter, syrup and brown sugar until it’s smooth and the sugar dissolves. Stir in vanilla and pour over dry ingredients. Mix with a sprayed spatula and press into the dish. Cool, cut in bars.

Pantry Recipe of the Week
 

    This feature requires no fresh ingredients unless you have them on hand. A well-stocked pantry is the ultimate cruising insurance. Survival Food Handbook is a guide to buying, using and cruising shelf-stable foods from the supermarket. No high-priced survival rations required.

Creamy Seafood Polenta
     Leftovers don’t keep without refrigeration, so cut the recipe in half to serve two.  Use any seafood or a mixture.  

1 cup yellow cornmeal or polenta
1 teaspoon salt
1 teaspoon dried Italian seasoning
1 cup cold water
3 cups boiling water
2 tablespoons dried diced onion
Small can sliced mushrooms, drained

1 1/2 to 2 cups cups drained, canned seafood e.g. tuna, salmon, crabmeat, shrimp, minced clams
Olive oil or butter
Grated Parmesan cheese

    In a bowl combine cornmeal, salt, seasoning and cold water. In a saucepan bring 3 cups water to a boil and stir in cornmeal mixture with onions. Cook, stirring, about 15 minutes or until cornmeal is thick and creamy. Stir in mushrooms and seafood to heat through and spoon onto serving plates. Drizzle with olive oil or butter.  Sprinkle with Parmesan. Serves 4.
    

Tips for the Galley Cook

    * Need bread in a hurry? Use a fork to stir 1/4 cup real mayonnaise and a scant cup of milk into 2 cups self-rising flour and 1/8 teaspoon baking soda. Knead lightly on floured board, cut biscuits, bake at 425 degrees or in a covered skillet.

    * Kids on board? Make kicky  pancakes with fruity soda, such as grape or redpop, instead of water.

    * Cut rings from whole, seeded, large sweet pepper(s). Place in a skillet with melted butter or hot oil and break an egg in each one. Pepper rings also make good crumpet rings.

    * Dampen a  kitchen towel to use as a nonskid mat.

    * Too poor to buy pecans? Make “pecan” pie with oatmeal or peanuts instead.    

    *  Large, commercial size coffee filters are strong enough to use to make cold brew coffee and to drain yogurt to make yogurt cheese. Bought in a large quantity they cost less than 10 cents each. At this price you’ll find other uses for them too.

Skillet Main Dish of the Week
One Big Pancake Breakfast
    This is a  lot of eggs and milk with a small amount of flour, more a crepe than a fluffy flapjack. Packaged, precooked bacon keeps without refrigeration. (Watch use-by dates).
6 to 8 strips precooked bacon, broken up
3 eggs
2 ½ cup milk or light cream
1 cup flour
½ teaspoon salt
    Spray a 10-inch skillet with nonstick spray. Scatter bacon pieces in the pan. In a bowl whisk eggs and milk until light, then whisk in flour and salt and pour into the hot skillet. Cover skillet and cook until it’s brown on bottom and sides and firm throughout. Flip out and cut in wedges. Serves 2. Good  with syrup or with sour cream and strawberry jam.

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