Easy Recipes for Smoothing Sailing

blog copyright janet groene, all rights reserved. To ask about rates to place one ad on all six Groene sites for one year, email janetgroene@yahoo.com

This blog is sent automatically to your Kindle or device each week from Amazon by subscription. Free trial. 

Galley Recipe of the Week
Bully Beef Terrine
    Make a quick, cold lunch. Slice this cold loaf to serve on a lettuce leaf and top it with macaroni salad from the deli.

1 packet lemon gelatin dessert mix, regular or sugar free
1 cup boiling water
16-ounce can corned beef
2 cups finely chopped vegetables (onion, celery, sweet onion, cooked beets,  green pepper)
1 cup mayonnaise

    Dissolve gel in boiling water. Scrape any fat from the corned beef and discard it. Stir beef into the gel mixture while it’s warm, breaking up meat as fine as possible. Stir in vegetables and mayonnaise. Put in a lightly oiled loaf pan and chill until firm. Use a saw-tooth knife and gentle pressure to slice. Serves 6.


Boat Cook Tips
    * When scooping out vegetables that will be served stuffed, such as tomatoes or zucchini, remove seeds, sprinkle with salt and drain upside down on paper towels for 30 minutes.

    * If you want to save an empty wine bottle but can’t remove stray scraps of cork, add a little ammonia. In a few days the cork will dissolve.

    * Lightly spray the dust pan with nonstick spray or duster spray (such as Pledge) and sweepings will not scatter.

    * Make a paste with instant coffee and water to make a temporary scratch remover in woods. Let soak in, dry, wipe off excess.  Use iodine to cover scratches in reddish woods such as mahogany.
   
    * Attach an old-fashioned scrub brush, bristles up, to a plank or other platform and place it outside the boat point for cleaning shoes.

 

   
 Food is the ultimate boating insurance. Survival Food Handbook is a guide to choosing and using staples from the supermarket. No high-priced survival rations required. 


 




 Pantry Recipe of the Week
    Each week we present a recipe that requires no fresh foods at all. Even if you eat only  fresh foods now, it’s wise to have some emergency stash on board.
Tuna Topper

6-ounce can tuna, drained
Small can sliced black olives, drained
Small can or jar marinated artichoke hearts with their liquid
Small jar roasted red peppers, drained and diced
1/4 cup olive oil
2 tablespoons red wine vinegar

     If artichoke hearts are large, cut in bite size. Break up tuna and mix in olives, artichoke hearts and peppers. Stir in vinegar, oil and onion. Mix well. Toss with hot or cold pasta or rice, nestle in mashed potatoes  or serve on crackers, bread toast.  Serves 4 to 6.

Skillet Recipe of the Week
Hungarian Potatoes
    Make this a vegetarian dinner, a breakfast dish or a side dish with meat from the grill.

1 stick butter
2 cans, 15 ounces each, sliced potatoes OR
4 to 6 cooked, sliced potatoes
2 cups sour cream
1 teaspoon each salt, sweet paprika, white pepper
4 to 6 hard-cooked eggs
About 1/2 cup dry bread crumbs
Parmesan cheese (optional)

    Melt about a tablespoon of butter in a large skillet and tilt skillet to coat. Drain and rinse canned potatoes. Whisk sour cream with salt, paprika and pepper. Make layers by alternating potatoes, sliced eggs, sour cream mixture, more potatoes, etc. Cover and cook over low-medium heat until crusty on the bottom.
    In a small skillet, melt remaining butter and stir in bread crumbs until toasty. Sprinkle over potato mixture just before serving, then sprinkle lightly with Parmesan. Serves 4 to 6.

Boating Meals for Fair Weather and Foul

Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com 

    I’m in Florida, where immediate prayers are cares are for those in the path of Irma.  Wishing you all safe harbor and a full pantry. To avoid plugging bilge pumps, remove paper labels from cans and re-label cans in grease pencil (not felt pen). 

 
 

Galley Recipe of the Week
Joie de Mer Cookies
    
OK, they are a cure for mal de mer, but we don’t want to use that term in a boating food story. Ginger is a time-honored treatment for tummies. Have tasty gingersnaps and ginger tea bags on hand for guests and susceptible crew. Bonus: crumbled gingersnaps are an essential ingredient in sauerbraten.

1 ½ sticks butter, softened
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour, 2 teaspoons baking soda
Pinch salt
1 teaspoon each ground ginger, cinnamon
½ teaspoon ground cloves

    Use a big spoon or electric mixer to cream butter and sugar. Stir in molasses and egg. Put dry ingredients in a clean bag and jostle to mix, then dump it into the butter mixture. Stir to make a stiff dough and drop by teaspoons on a greased cookie sheet. Bake about 12 minutes at 350 degrees.

    See a new trail mix recipe every week at Create A Gorp. Always have a packet of food in the pocket of your storm coat or beach bag.


Pantry Recipe of the Week
    Emergency food supplies are a must on board any boat, any time. Stuff happens. My weekly Pantry Recipes require no fresh ingredients. They’re a lifeline in emergencies or a power outage.

Tortellini in Cream Sauce
    Did you know that tortellini comes in both refrigerated and dry, shelf-stable packages? Available plain and with various filllings, this pasta favorite is the ideal start to a main dish.   

12-ounce box or bag of dry, three-cheese tortellini
1 tablespoon garlic granules
1 teaspoon salt
1 tablespoon virgin olive oil
Small can or jar real bacon bits
14.5-ounce can of diced tomatoes with onion and pepper, drained
1 cup (or more to taste) canned cream such as Nestle
Freshly ground pepper
    Cook tortellini in boiling water with garlic granules. Drain and stir in olive oil, bacon bits, tomatoes and cream. Cover and heat gently until it’s heated through Pass the pepper mill. Serves 6.

Tips for the Boat Cook

    * Don’t cook acid foods in your cast iron skillet. They take on a metallic taste and can also eat the natural nonstick seasoning.

    * Mash a tablespoon or two of Cointreau or Triple Sec into a can of whole berry cranberry sauce. Stir in a half cup of chopped walnuts. Spoon over hot pork chops, chicken or ham steak. 

    * Keep shelf-stable jerky or hard sausage on hand. Put a little, finely cut up, in fish stew instead of bacon. 

    * Throw a old-fashioned lemon drop in the teapot and let it dissolve in the tea. 

    * Rule of thumb. To make vinaigrette use three parts oil to one part vinegar. 

    * Easiest dessert in the world. Go to the marina store for a bag of crushed ice. Fill glasses with ice. Dissolve a packet of Kool-Aid and 2 cups sugar in 3/4 cup water.  Make sno-cones. Provide straws.

Skillet Recipe of the Week
Frypan Brunswick Stew
    In the Old South, large kettles were filled with meats from the day’s hunt and vegetables from regional harvests. Today traditional Brunswick stew is still made with three meats.
 
Large onion, diced
1 tablespoon vegetable oil
16-ounce tub of barbecue pork
Small can chunk chicken
Small can chunk ham
14.5-ounce can diced tomatoes with celery, pepper and onion
14.5-ounce can diced potatoes, drained
14.5-ounce can whole kernel corn, drained
½ cup frozen or drained canned baby lima beans
1 can condensed cream of celery soup
½ soup can ketchup
Hot sauce

    In a large skillet, sizzle onion in hot oil until limp. Add  pork, chicken and ham and their juices and break them up. Add undrained tomatoes and drained potatoes, corn and limas. In a bowl whisk condensed soup and ketchup until smooth. Add to the pot.
    Simmer gently, stirring occasionally,  while flavors blend. Long and slow is best, but don’t let it burn. Serve in shallow soup plates. Pass the hot sauce. Serves 6.
    Cook’s note: Canned foods usually contain plenty of salt, so you may not need more.

MASTerful Meals for Sailors and Powerboaters

blog copyright janet groene, all rights reserved. To ask about rates to place one ad on all six Groene sites for one year, email janetgroene@yahoo.com

Galley Recipe of the Week
Cheesy Slow Cooker Potatoes

32-ounce bag of frozen hashbrowns, thawed
Half of a 16-ounce package of process cheese (such as Velveeta)
1 stick butter
1 can cream of celery soup
8-ounce carton (1 cup)  sour cream 

Grease a slow cooker and add thawed potatoes. Stir in diced cheese and bits of butter. Cover with dollops of soup and sour cream. Cook 1 hour on Low, stir and cook another 1 1/2 to 2 hours. Stir and serve. Serves 4 to 6 as a vegetarian main dish or 8 as a side dish. 
Stove-top method: in a large saucepan add ingredients. Cover and cook over very low heat, stirring occasionally, until cheese and butter melt. 
Oven or solar  method: Combine everything but the butter in a greased casserole. Drizzle with melted butter and bake at 350 degrees until top is golden. 
Cook’s note: to add texture, color and extra servings, stir in whole kernel corn and thawed peas for the last third of the cooking time. The recipe also works well with O’Brien potatoes, which are hashed browns with pepper and onion. 


Pantry Recipe of the Week

Each week we present a recipe that requires no fresh ingredients.  For a cookbook using supermarket staples, and a guide to provisioning with emergency shelf foods for the long haul, see Survival Food Handbook. No high-priced survival rations here. Stock your boat with affordable, familiar, everyday staples.



Scalloped Tomatoes and Corn
Vegetarians will thank you for making this hearty dish. It's also a tasty side dish with meat from the stern-mounted grill. If it’s to be a vegetarian main course, add  extra cheese for protein. 

2 cans, 15 ounces each, whole kernel corn
2 cans, 15 ounces each, diced tomatoes with onion and green pepper
Freshly ground pepper
1/3 cup each grated Parmesan cheese and dry bread crumbs
½ stick butter or 1/4 cup EVOO

Drain corn but not tomatoes. Combine everything in a saucepan and heat over medium fire until cheese melts. Adjust seasonings. Serves 8 as a side dish, 4 as a main dish.

Tips for the Galley Chef

* Paper-and-wire twist ties that come free with plastic bags have a wire insert that rusts in a New York minute. Don’t use them for long-term storage on a boat, especially a salt water boat. 

* Liquid eggs and egg whites are a huge time saver and they are also pasteurized for use in recipes that call for raw eggs. 

* Keep these  (USA) numbers handy. The Poison Control Hotline number is (800) 222-1222 and the ASPCA Animal Poison Control Center number is (888) 426-4436. 

* Make a show-off dessert using store-bought donut holes. Start plain, then enrobe some in chocolate, inject some with jelly or lemon curd, cloak some in melted butterscotch or peanut butter chips.  Set aside to dry, then mound on a plate and let everyone dig in. Bargain bonus: donut holes at a day-old bakery outlet are a good buy. 

* Some readers are touting the Instant Pot with fervor but, as a cruising sailor, I want backups for my backups. I prefer a conventional pressure cooker because it can be used over any stove. 

Skillet Recipe of the Week
Crusty “Crab” Cake
Economical imitation crabmeat looks and tastes great and stretches your food dollar.

1 ½ cups mlik
1 ½ cups soft bread crumbs
1 pound flaked imitation crabmeat
4 beaten eggs or equivalent in Egg Beaters
Heaping teaspoon Dijon style mustard
1/2 stick butter
Salt, pepper

Put milk and bread crumbs in a plastic bag and let soak. Add crab, mustard and eggs. “Work” bag by squeezing it to mix well. Melt butter in a skillet. Dump in crab mixture. Cover and cook withour stirring over medium heat until crusty on the bottom and eggs are set.  Season to taste. Serves 4 to 5. 


. 

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

Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com 

These posts are available for Kindle by subscription from Amazon. Try two weeks free.

Galley Recipe of the Week
Pistachio Rice
This is a show-off, one-pot side dish to go with meat or fish from the stern-mounted grill. Fresh orange is a must. 

1 orange
Medium onion, finely diced
1 ½ cups water
1 teaspoon powdered chicken bouillon
½ teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup orange juice
1 tablespoon fresh orange zest
1 teaspoon salt
1 cup raw rice
1/4 cup coarsely cut up pistachio nuts
Small can mandarin oranges, drained

Make a tablespoon of orange zest and put it in a pan with the onion. Make ½ cup orange juice and add to the pan with the water. Bring to a boil and stir in powdered bouillon, seasonings and rice. Cover, reduce heat and simmer 20 minutes until water is absorbed. Fold in orange pieces and pistachios. Serves 4. 


Pantry Recipe of the Week
Every week we provide a recipe that requires no fresh ingredients at all. Emergencies happen and an ample pantry is the best insurance.

Ramen Tray Chic

With the addition of a little stir fry,  trays of ramen make a hearty meal to eat right out of the packages. Ramen in a tray is a waste of space but it's a time saver and there are no dishes to wash.


1 tablespoon vegetable oil
Small can chunk chicken or turkey
Small can chunk ham
2 tablespoons diced, dried onions
15-ounce can pineapple tidbits
1/4 cup each soy sauce and ketchup
4 trays chicken or beef flavor ramen

Drain juice from chicken and ham into a small cup and add dried onions. Soak 10 minutes or more.  Drain juice from pineapple and save for another use, such as rum punch. Following package directions, add boiling water to ramen trays. Cover and set aside. 
Sizzle chicken and ham in hot oil until brown bits form. Keep stirring over high heat and add pineapple to brown it. Stir in soy sauce, onions and ketchup. Cover cook over low heat while flavors blend. 
Spoon pineapple mixture over hot ramen. Serves 4. 

Tips for the Boat Cook

* This is fun, fruity, festive and so easy. Put a slice of canned pineapple on a plate. Stand half a banana in the hole like a candle. Use a cinnamon red hot for the flame. 

* Need an abrasive pot scrubber? Sprinkle dry grits or coarse cornmeal on the pot and scrub with a wad of nylon net. Salt is often recommended but it promotes rust and corrosion.

* Many dishes reply on a tightly lidded skillet or pan. This strong, stainless steel, one-size-fits-all lid is a must in the galley. So many lids these days are domed, or glass, or both. This flat lid stows in less space and it’s unbreakable. 

* When using canned milk or cream, shake well before opening. Solids settle. 

* Powdered lemon juice is available in supermarkets, specialty stores and pharmacies. True Lemon is one brand of lemon crystals. Mix the powder one-on-one with coarse, Kosher or sea salt. Good with seafood and in baked goods. Keep dry and  tightly sealed. 

* Dried lemon zest is sold with spices. (One brand is Spice Island). Add some to your tuna salad and see the difference.


Skillet Recipe of the Week

One burner, one skillet, one great main dish. Dried beef is quite salty. Cooking sherry and the condensed soup also contain salt. Don't add more. Pass salt and pepper at the table so everyone can season to taste.

Chicken ‘n Chipped Beef
4 boneless, skinless chicken thighs
4 slices from a jar of dried, chipped beef
1 tablespoon each butter and vegetable oil
4 red potatoes, scrubbed
2 medium onions, peeled and quartered
1 can cream of chicken soup
½ soup can sour cream
1 tablespoons cooking sherry (optional)

Open chicken thighs and wrap each one around a folded slice of beef. Fasten with toothpick if necessary. In a large skillet, brown in hot oil and butter. Move chicken pieces to the middle of the pan. Cut potatoes in half and arrange cut side down in pan juices around chicken. Top with onion pieces. Cover and braise over low-medium heat until potatoes are tender and chicken is done through. Whisk soup, sour cream and sherry. Pour over skillet. Cover and cook until well heated. Serves 4. 

Wake Up to Easy Boating Recipes

Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com 

This blog is available for subscription for your e-reader. Amazon sends it automatically to your device each Friday. Free 2-week trial.  

Galley Recipe of the Week
Mexican Mixup
Pick up a deli-roasted chicken on your way to the marina. There are so many things you can do with the pickings,  and the stewed bones make the best-ever chicken soup. Use one or two cans of Rotel (hot, medium or mild) to taste. 

About 4 cups diced, cooked chicken
2 tablespoons vegetable oil
Medium onion, diced
Celery, green pepper, garlic (optional)
14.5-ounce can diced tomatoes
1 or 2 cans diced tomatoes with green pepper (Rotel)
½ teaspoon each dried oregano, cumin, chili powder
Tortilla chips 
Grated cheese

In a large skillet or saucepan, sizzle chicken in hot oil with onion and any other vegetables you have time for. When vegetables are limp, add diced tomatoes, Rotel and spices. Heat well. Cover plates with tortilla chips and top with chicken mixture, then crown with grated cheese such as Monterey Jack. Serves 4 to 6. 

Pantry Recipe 
of the Week
No fresh ingredients are needed in these weekly recipes. They’re presented for your inner prepper.

Leeky Boat Casserole

1 envelope cream of leek soup mix (such as Knorr)
3 cups water
8-ounce can mushroom stems and pieces, drained
About 1 ½ cups cooked or canned cut-up chicken or seafood
Small can diced chilies, drained
Small can sliced ripe olives, drained
2-ounce jar diced pimentos, drained
3 cups instant rice
Ghee, butter or clarified butter  (optional)

Stir soup mix into cold water in a saucepan, then bring to a boil. Add everything but the rice. Bring back to a boil, stir in rice, cover tightly and turn off heat while rice absorbs liquid, about 8 minutes. Top each serving with a little ghee or butter if you have some. Serves 6.

Tips for the Galley Cook

*  Why instant rice? It’s wise to have some on board for times when time is short or fuel is low.

* If food burns, remove unburned portion from the pot ASAP. Save what’s good. Do not wait or add water or charred taste will spread throughout. Adding cold water could also warp the pan.  Let the pan cool, then and boil a solution of baking soda and water to loosen carbon. 

* Cranberries as cherries? Use an ice pick or tip of a sharp knife to prick fresh cranberries and they will not burst. Bring 4 cups pricked cranberries to a boil with 1/4 cup water, stir in 2 cups sugar, cook until tender. 

* Make homemade applesauce using 7Up instead of water.  

* If you don’t have a stir-fry pan for vegetables on the grill, use an ice pick to punch holes in a disposable aluminum pan and use Vise Grip pliers for a handle. 

* You control the wow factor when you make your own hot pepper oil Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.)  Remove from heat and stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain. 

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.


Skillet Recipe of the Week
Butter Pecan Breakfast Bread
If you have an oven, make this batter as a large loaf or 20 muffins. For stovetop baking use a deep, 12-inch, heavy cast aluminum skillet.  Use a flame tamer if necessary to keep heat steady and low to prevent burning. 

1 cup pecan halves
l cup canola oil
4 eggs
l box butter pecan cake mix
l packet. instant French vanilla pudding
1/4 cup poppy seeds
1 cup very hot water
Yogurt or stewed fruit
        Grease a cold, heavy, large skillet. Scatter pecans in the bottom.  In a large bowl whisk eggs and oil until well mixed. Mix in dry ingredients, then the hot water. Put batter in the skillet, cover tightly and bake about 30 minutes over low flame until it’s puffy, firm to the touch and pulling slightly away from edges of the skillet.
Cut in wedges and serve with yogurt, fruit, light cream or syrup. Serves 6 to 8. 

Smart and Seaworthy Boating Recipes

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com

Never miss another recipe or tip. Amazon will send posts direct to your Kindle each week by subscription. Free trial. 

New: Skillet Recipe of the Week takes just one burner, one pan.  Scroll down.




Galley Recipe 
of the Week
 
Peanut Butter Pie
    This requires a cold refrigerator or freezer.

1 graham cracker pie crust, your own or store-bought
Half an 8-ounce brick of cream cheese
1 teaspoon instant coffee
½ cup crunch peanut butter
3/4 cup powdered sugar
16-ounce tub of whipped topping, divided
Chopped peanuts for garnish

    Let cream cheese warm up to soften. Beat in coffee, peanut butter and sugar. Stir in half the whipped topping. Put in the pie crust and chill until it's firm enough to frost with remaining topping. Sprinkle with chopped peanuts. Chill until very cold or freeze until firm. If it’s frozen solid, let stand 20 minutes before cutting. Serves 6 to 8.
   
Skillet  Recipe of the Week
Poppy Seed Chicken
    Choose white or dark meat, bone in or out, large or small pieces of chicken depending on personal tastes.
 
4 portions chicken
½ stick butter
1 can cream of chicken soup
4-ounce tub of sour cream (½ cup)
1 tablespoon poppy seeds
1 cup crushed buttery crackers such as Ritz or Town House

    Brown chicken on both sides in hot butter. Cover, reduce heat and simmer until chicken is done. Whisk soup, sour cream and poppy seeds and stir into pan drippings. Heat through. Remove chicken to on plates. Just before serving, fold cracker crumbs into the hot sauce and spoon over chicken. Serves 4.
   
    Always have a nutritious snack in a pocket. See easy recipes at Create A Gorp.

Pantry Recipe of the Week
    Although it’s made from canned foods, this is an exotic gourmet dish you can show off for company.

15-ounce can straw mushrooms
15-ounce can baby corn
2 tablespoons vegetable oil
½ teaspoon each garlic powder, powdered chicken bouillon and ground ginger
1/4 cup water
½ teaspoon sugar
2 tablespoons hoisin sauce

    Drain mushrooms and corn well. Heat oil and stir in seasonings, then gradually stir in mushrooms and corn to coat. Add water, sugar and hoisin sauce, cover and cook to heat through. Serve as a vegetable side dish or make it a vegan main dish by tossing with a hot starch such as rice, pasta, noodles or ramen.

Tips for the Boat Cook

    * Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder sparingly into soups and stews.

 

     * This sturdy stainless steel rack makes for easy grilling, roasting, serving of chicken drumsticks, wingettes, stuffed banana peppers. Also holds ice cream cones while you fill and serve.  

Bore through fruit cores easily with heavy duty corer. It opens to eject the core. You’ll use it    on apples, pears and other fruit. Core cucumbers and stuff with tuna salad. Core zucchini, stuff with ground meat and roast.  Core a potato, put a hot dog in the hole, wrap in foil and bake.  

* When making spinach and bacon salad, stir 2 or more tablespoons red currant jelly into the hot bacon fat until it melts. Then add vinegar, spinach and so on.

* Rehydrate any flavor ramen and drain well. Whisk 2 to 4 eggs, stir in ramen and cook as an omelet. Broth can be discarded or thicken it to make a sauce.

* When you cook in foil “bombs” (dishes that don’t require turning)  put food in a disposable foil small pie tin first. Bring up edges of foil and twist to seal and also to form a handle. Place on grill. Cook through. Easier to eat.
   

Easy Recipes to Float Your Boat

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com 

Subscribe to this blog for Kindle and Amazon will send it automatically to your device each week. Free trial.

Galley Recipe of the Week

Crunions
This snack cracker combines cheese and onion in one toothsome bite.  Bake only a few each day in the toaster oven for cocktail hour. No spread, dip or toppings needed.

3 sticks butter, softened (not melted)
3 cups flour 
2 packets dry onion soup mix (such as Lipton’s)
16-ounce package grated cheddar cheese

Work butter into flour. Stir in soup mix and cheese. Form dough into logs. Wrap and chill. To bake,  slice about 1/4 inch thick and place on ungreased pan(s). Bake 10 to 12 minutes, or until brown around the edges, at 375 degrees. 

Boat Cook Tips

* Always have “fresh” sour cream on hand. Open a tin of Nestles cream and stir in a tablespoon of white wine vinegar. Let stand for a few minutes, stir and use as sour cream. 

* When a recipe calls for condensed cream of something soup, try a can of cream style corn instead. 

* Make corned beef hash with rice instead of potatoes for a change.

* The cheapest, most supple work gloves are gardening gloves. Keep a clean pair in the galley for working with frozen foods. Keep disposable vinyl gloves on hand for mixing meatloaf and handling raw bacon. 

Pantry Recipe of the Week

Why stock your emergency pantry with high-priced survival rations when so many good, shelf-stable foods can be found at the supermarket? Survival Food Handbook is a guide to stocking your boat for cruising or emergencies with affordable, familiar, staples. 

Anytime Egg Nog
Don't wait for Christmas. Have this bracing, nutritious drink any time. You might substitute apricot brandy or Irish whisky for the booze, cinnamon for the nutmeg, honey or agave syrup for the sugar. You might also use sweetened condensed milk instead of the tinned cream, but it’s very sweet so be cautious about adding sugar. 

5 cups water
1/3 cup powdered eggs
1 1/4 cups nonfat powdered milk
1 tin of cream
½ cup sugar or more to taste
1 teaspoon vanilla extract
½ cup bourbon (optional)
Ground nutmeg
Whisk water with powered eggs and milk and let steep 30 to 60 minutes or chill overnight.  Whisk in cream, sugar, vanilla and bourbon. Serve in small glasses or cups. Sprinkle very lightly with ground nutmeg. 

Skillet Recipe of the Week
Chicken ‘n Dressin’
When it’s southern, dressing is made with cornbread. Here’s how to make it a meal in one skillet.

2 medium onions, diced
2 tablespoons vegetable oil
10-ounce can chunk chicken, broken up
4 eggs
1 cup self-rising cornmeal
1 cup flour
1 cup buttermilk
1 can cream of celery soup
½ soup can milk or light cream

In a large skillet, saute onions in hot oil, gradually adding drained chicken. (Save juice)  Cover skillet and cook over low heat until onions are tender. In a bowl whisk eggs, self-rising cornmeal, flour and buttermilk. Pour over hot onions, cover skillet and cook until cornbread is firm. In the same bowl, whisk soup and cream until smooth and pour over cornbread. Cover and cook to heat through.
Remove from heat, break up cornbread  coarsely and stir everything together. Moisten to taste with reserved chicken juice.  Spoon onto plates. Serves 4.