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of the Week
Up PEARiscope Salad
Serve This delectable salad slightly warm as a side salad or a vegetarian main dish. Shredded cabbage bulks up the classic combination of fresh pears and blue cheese to make a gourmet meal.
2 to 3 firm but ripe Bosc pears
2 to 3 shot glasses pear liqueur or pear schnapps
2 tablespoons olive oil
14- to 16-ounce package shredded cabbage for cole slaw (about 6 cups)
2 large ribs celery, sliced thin
White wine vinaigrette
Broken pecans or walnuts
Core pears and cut in bite size. Toss pears with liqueur or schnapps and set aside. In a large skillet, heat oil and stir-fry cabbage and celery until they are crisp-tender. Toss with vinaigrette to taste. Fold in pears. Put on plates and sprinkle with blue cheese and nuts to taste. Serves 4 as a main dish, more as a side salad.
One Size Fits All Gift Book
Survival Food Handbook is as right for families and sailors as it is for singles and landlubbers. Every recipe in the book is made with no fresh ingredients. Chapter after chapter guides you to stocking your emergency pantry with shelf foods from the supermarket. No high-priced survival rations needed.
Pantry Recipe of the Week
Each week brings a new recipe made entirely with pantry provisions. Use fresh ingredients, of course, if you have them. Water chestnuts are a mainstay of my pantry when cruising without refrigeration because they stay crunchy.
Amish Sausage Casserole
10-ounce can of bulk sausage, broken up OR
10-ounce can of Portuguese Sausage Spam, finely chopped
2 tablespoons vegetable oil
1 can of mushrooms stems and pieces
Small can sliced water chestnuts (optional)
2 1/4 cups water
1 box of Uncle Ben’s wild rice and rice mix
1 can condensed low sodium cream of mushroom, celery or chicken soup (optional)
In a saucepan or skillet, sizzle sausage in hot oil, gradually stirring in mushrooms and water chestnuts to brown them. Add water, bring to a boil and stir in rice mix. Cover and simmer 20-30 minutes. For a creamier dish, fold in condensed soup. Serves 4 to 6.
Tips for the Boat Cook
* No whipping cream on board? Open a can of heavy cream, such as Nestle, and stir in a tablespoon or two of pancake syrup, butterscotch schnapps, Cognac or light molasses. Good over canned fruit, plain pound cake, pumpkin pie.
* Make your favorite bread stuffing recipe using rice instead. Serve as a starch side dish.
* To make a jury rig Devonshire Cream, combine equal measures of sour cream and thawed whipped topping
* Instead of pancake mix, make a batter using cornbread mix and fry it like pancakes.
* Have you checked all fire extinguishers on the boat to see if any are affected by the massive recall of Kidde extinguishers? See https://solowomanrv.blogspot.com for more information about this and other recalls.
* For a quick supper, pick up a pint of chicken salad and some hard-cooked eggs at the deli. Melt butter in a skillet, add a pouch of cooked rice, the chicken salad and chopped eggs. Heat through.
Skillet Recipe of the Week
All Nine Yards Skillet Cookies
This layered cookie recipe has been around for a while but it’s worth revisiting when you’re on a boat and want an easy, stove-top sweet. The secret is to use a 10- or 12-inch, nonstick skillet with sloped sides that allow you to slide the cookie out of the skillet and onto a cutting board.
1 stick of butter
4 cups of graham cracker crumbs or vanilla wafer crumbs (divided)
6-ounce bag of dark chocolate chips
6-ounce bag of butterscotch chips
2 cups shredded coconut
6-ounce bag of white chocolate chips
1 cup broken nuts
1 can sweetened condensed milk
In a skillet, melt butter and swirl it around to coat the pan. Stir in three cups of crumbs. Remove from the heat. Add all the next ingredients in layers, using up the other cup of graham crackers along the way. Drizzle with sweetened condensed milk.
Cover skillet and cook over low heat (Caution: sweets burn easily) until everything has melted into one delicious goo. Cool completely in the pan.