Friday, September 21, 2018

Unbeatable Sailboat, Motorboat Recipes

Thank you for your donation of $5 per year in support of this weekly blog. Send via Paypal to janetgroene at yahoo.com




Galley Recipe of the Week
Asian Slaw



    This recipe has been going around in many versions. Here’s just one. It’s an ideal main-dish salad to make different each time by varying dressings (use a scant cup of bottled Asian, citrus, ranch, Catalina, French, etc.) and different proteins (tuna, nuts, seeds, diced tofu, chunk chicken). 



16-ounce package cole slaw mix
2 packages chicken flavor ramen noodles, broken in bite size
2 bunches scallions, trimmed and sliced

1 cup thawed peas (optional)
1 cup each sliced almonds, sunflower “nuts”
1/3 cup each balsamic vinegar, brown sugar and vegetable oil


Crush ramen in the packet with the heel of your hand


    Discard flavor packets from the ramen. Crush ramen. Lightly toss together cole slaw mix, noodles, scallions, almonds and sunflower seeds. In a small saucepan stir vinegar, brown sugar, oil and seasoning packets. Bring to a boil and toss with slaw mix. Serve now or chill. Serves 6. 





Pantry Recipe of the Week
    No fresh foods are needed for these weekly features. When you’re too busy to cook, or in an emergency, look to your pantry for shelf-stable ingredients that can be stowed for months, sometimes for years.
Vegetable Stuffing Mixup
    This is a one-pot meal that can be vegetarian if you wish.
It’s best to buy low-sodium and no-salt-added canned vegetables. Add salt later if needed.


Be prepared for any food emergency with the Survival Food Handbook. It's a guide to provisioning with affordable, familiar supermarket staples. Learn to choose, stow, prepare delicious meals without fresh foods, refrigeration or oven. See it in Kindle or paperback at http://amzn.to/1WdYqbe

4 cans, 14.5 to 18 ounces each, different vegetables (mixed vegetables, peas, carrots, zucchini in tomato sauce, eggplant appetizer, diced tomatoes, green limas, whole kernel corn, diced rutabaga. Go for variety in color, taste  and texture.
1 teaspoon mixed Italian seasoning

2 tablespoons olive oil
10-ounce can chunk chicken, broken up (optional)
6-ounce box of chicken flavor stuffing
Can or jar of queso blanco or Alfredo sauce

1/4 to 1/3 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper

    Drain vegetables and chicken. Add water if needed to make 2 ½ cups liquid. Add Italian seasoning to liquid and set aside.
    Heat olive oil and sizzle chicken and any of the larger vegetables to brown them. Add liquid and remaining vegetables. Bring to a boil to heat through, then turn off heat. Fold in stuffing mix, cover and set aside a few minutes for stuffing mix to re-hydrate.
    Fold Parmesan into queso blanco or Alfredo sauce. Heat gently, stirring to melt Parmesan, and spoon over each portion to taste. Serves  6. 



Learn to make Hawaiian poke (say poke-kay) bowls with this delightful cookbook  https://amzn.to/2QIQeSn




Skillet Meal of the Week
Chicken Marrakesh
4 portions lean, meaty, skinless chicken thighs
½ teaspoon each cinnamon, ground cumin, ground coriander and chili powder
2 tablespoons vegetable oil
1 each large green, yellow and red pepper, seeded and cut in crescents
1 lemon, thinly sliced and any seeds removed
4 portions rice noodles or ramen


    Sprinkle chicken with mixture of the spices and brown in hot oil. Stir in peppers and lemon slices to soften them. Rehydrate noodles per package instructions.
    Remove chicken to four plates and stir noodles gently into hot pan drippings. Serve with chicken. Serves 4.
   
   

Friday, September 7, 2018

Easy Galley Meals for Boating and Sailing


Thank you for making a voluntary payment of $5 per year in support of this publication via Paypal to janetgroene at yahoo.com


Planning a long passage/ Living on board? Small budget, small boat,  big appetites? 

 For 10 years I lived full-time on the go in a 29-foot sloop and 21-foot diesel camper. Winters were spent cruising remote islands without an oven or refrigeration. While in the camper, which had a three-burner propane stove, I canned meats for boating all winter without refrigeration. While on the boat, we weren't very good anglers but when we caught the occasional fish that couldn’t be consumed that day, I canned the leftovers. 
        Here’s food for thought. 

Galley Recipe of the Week
Skinny Dipping

    Try white American cheese for a change from cream cheese and yellow cheese. Serve this warm with vegetable sticks and assorted chips for cocktail hour or a light lunch.

1 pound white American deli cheese, cut up
Small onion, chopped fine
1/2 teaspoon minced garlic
10-ounce can diced tomatoes with green chilies
3/4 cup skim milk
1/8 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
Assorted chips, vegetable sticks, pretzel sticks, what have you.

    Melt everything together over low heat in a saucepan, slow cooker, solar cooker or chafing dish, stirring occasionally. Makes about 4 cups.

Tips for the Boat Cook
   * Clean the coffee grinder occasionally to remove stale oils. Run it with a torn-up slice of bread. 



    * Cook like a down-east Mainer with this cookbook.  https://amzn.to/2Jl9Mbs



    * If you don’t have a spatter screen put a metal sieve or colander over the frypan when cooking bacon. 
   
    * To make burgers cook faster on the grill, poke your finger through the middle to make a hole. It will fill in during cooking.
   
    * To keep pasta from boiling over, add a tablespoon of olive oil or butter to the water.

    * To remove corn silk, run a damp paper towelover the ear.
       
  


Pantry Recipe of the Week
    No fresh ingredients necessary for recipes in this weekly feature. Survival Food Handbook (International Marine Books) is a guide to stocking your boat’s emergency food supply with affordable, familiar shelf-stable foods from the supermarket. Order in paperback or Kindle at http://amzn.to/1WdYqbe
 

Cheeseburger Chowder
    Ready-to-eat  ingredients make this hot ‘n hearty chowder lightning fast. After a long day on the water you’ll have dinner on the table in jigtime. And, in an emergency, you can find all these ingredients on the pantry shelf.
15-ounce can diced potatoes, drained and rinsed
8-ounce can diced carrots, drained
12-ounce can roast beef in gravy
2 1/2  cups water
1 beef bouillon cube
2 tablespoons cornstarch
1/4 cup water
1 tablespoon grainy mustard
12-ounce can evaporated milk
8-ounce package process cheese (such as Velveeta), cut up

    In a saucepan combine potatoes, carrots, beef and 2 1/2 cups water. Bring to a boil and stir in bouillon cube to dissolve. In a small cup make a paste with cornstarch, 1/4 cup water and mustard. Stir into potato mixture over medium heat until it thickens. Over low heat stir in evaporated milk and cheese until cheese melts. If chowder is too thick, add water, broth or milk. Ladle into soup bowls. Serves  4. 


 

Skillet Meal of the Week
Poppy Seed Chicken

 
1 deli-roasted chicken about 4 pounds
1 can mushroom slices, well drained
1 tablespoon vegetable oil
Medium onion, diced fine
1 can condensed cream of mushroom soup
½ cup whole milk or half and half
8-ounce carton  sour cream
1 sleeve round crackers (e.g. Ritz)
½ stick butter, melted
2 tablespoons poppy seeds

    Cut chicken into bite size. Crush crackers by squeezing sleeve. In a roomy skillet, sizzle chicken and mushrooms in hot oil, gradually stirring in onion and mushrooms to brown them. Stir in soup, milk and sour cream. Cook over low-medium heat until heated through. In a small skillet, melt butter and stir in crushed crackers over medium heat  until toasty. Stir in poppy seeds and sprinkle over chicken mixture. Serves 4 to 6.
   

Friday, August 31, 2018

Easy Meals for Boating and Sailing

Your donation of $5 a year in support of this blog is appreciated. Send via Paypal to janetgroene at yahoo.com




    Cut down on dishwashing. Reduce heat in the galley. Save space. That is Janet Groene's CRUIS-ine cuisine based on her ten years as a full-time roamer on board a 29-foot sailboat and 21-foot motorhome. 


Galley Recipe 
of the Week

 Casbah Carrot Salad
    Make it more interesting by using a specialty vinegar such as raspberry or rosemary. If you use balsamic vinegar, which is much stronger, reduce amount to 2 tablespoons. 


 
12- to 14-ounce package matchstick carrots
1/4 cup each olive oil and apple cider vinegar
14-ounce can chickpeas, drained and rinsed
½ cup dried cranberries
Salt, pepper to taste
Coarsely chopped peanuts for garnish (optional)


    Toss carrots and chickpeas with oil and vinegar. Then toss everything together and let marinate one hour or chill up to two days, stirring from time to time,  for flavors to blend. Stir and serve at room temperature. 


Serves 4 as a vegan/vegetarian main dish salad, 6 to 8 as a side dish.
   

BONUS RECIPE
Reuben and Rachel Ragout
    Absent the rye bread, this tasty casserole has all the elements of a classic Reuben. It’s a complete meal in one pot.


12-ounce package egg noodles
1 can condensed cream of chicken, mushroom or celery soup
12-ounce can corned beef
16-ounce can sauerkraut, drained and rinsed
About 1 cup shredded Swiss cheese
Thousand Island dressing (optional)


    Cook noodles in boiling water. Drain carefully, saving 1 cup water. Whisk water and soup in a bowl and fold into the drained noodles with the corned beef, breaking up beef with a fork. Continue heating over low heat while you fold in the sauerkraut and cheese. Turn off heat and let stand, covered, about 10 minutes. Drizzle each portion with Thousand Island dressing.  Serves 6.

Tips for the Camp Cook


    * Olive oil hardens when refrigerated. Salad dressings made with it should be made fresh and served at once. Or, if chilled, brought to “room” temperature before serving. 


    * Powdered paprika is a folk remedy. It’s said to stop bleeding and, mixed with mustard, to ease leg cramps. Check with your own medical advisor. 


    * Toss a pint of seedless grapes with a tablespoon of canola oil. Lightly salt and roast at 425 degrees until shriveled. Cool and stir in 2 tablespoons each chopped, toasted pecans and liqueur such as Triple Sec or Cherry Heering.  Cool and spoon over a brick of cream cheese. Spread on crackers. 


    * To prevent hot pudding from forming a skin on top, lay plastic wrap directly on the surface.

Pantry Recipe of the Week
    No refrigeration needed for these weekly recipes you can keep on hand for weeks, sometimes months.  Survival Food Handbook helps you plan your provisions and emergency food supplies, using ordinary supermarket foods.  http://amzn.to/1WdYqbe












Your Own Pudding Mix
    Keep this mix on hand, then make your own pudding one serving or 20 at a time. Use your math skills to compute amounts for your crew. 



4 cups nonfat dry milk
2 cups cornstarch
3 cups sugar
½ teaspoon salt
    Mix everything well. Keep cool and dry. 






    1/4 cup dry mix plus 1/2 cup water makes one serving pudding.

    Rule of thumb: use  two parts cold water per one part dry mix, e.g. ½ cup mix plus one cup water equals two servings pudding. Add vanilla extract or other flavoring at  1/8 teaspoon per serving.
    To make chocolate pudding, stir unsweetened cocoa powder into the dry mix before adding water. Ratio is 1/2 to 1 teaspoon cocoa per serving.  To make butterscotch pudding, make the dry mix with  brown sugar instead of white and add butter flavoring instead of vanilla. 
    Put dry mix in a saucepan and stir in cold water. Stir over low heat until it thickens. Add flavoring.  Cool or chill.

Skillet Meal of the Week
Bistro Tuna for Two

 
10-ounce can solid pack tuna in oil
1 teaspoon minced garlic
15-ounce can of sliced potatoes, drained
6-ounce jar of marinated artichokes, undrained
2 plum tomatoes, diced
1 teaspoon drained capers if you have some





    Drain oil from the tuna into a skillet and brown the garlic and potatoes. Cut up artichokes.  Stir in all  ingredients, breaking up tuna. Heat. Serves two.  
       

Friday, August 24, 2018

Easy Recipes for Cruising with Small Boat, Big Eaters

thank you for your donation of $5 a year in support of these weekly issues. Send via PayPal to janetgroene at yahoo.com



Galley Recipe  of the Week
No-Bake Applesauce Pie

    Choose your favorite chunky or smooth applesauce plus regular or sugar-free gelatin mix and regular or “lite” whipped topping. You might also try other flavor gelatin desserts such as strawberry or cherry.
1 large to or 2 small graham cracker crusts, chilled
1 cup boiling water
1 packet raspberry gelatin dessert mix
3 cups applesauce
1 tub whipped topping
    Dissolve gelatin mix in hot water and stir into applesauce. Cool, fold in whipped topping and put in pie shell(s). Chill until firm. Serves 8.

Pantry Recipe of the Week

 

    No fresh foods needed! While cruising remote areas without refrigeration for months at a time, I had only shelf-stable foods to work with. Goodness happens. Be ready for hurricane season, power outage and other emergencies ashore and afloat with a well-stocked pantry. Survival Food Handbook tells how, what, how much.  See it for Kindle or in paperback at http://amzn.to/1WdYqbe

Turkey Marengo
2 cans, 10 ounces each, chunk turkey with juice
1 tablespoon each dried onion and celery bits OR
1 teaspoon each celery seed and onion powder
1 teaspoon garlic granules
8-ounce can tomato sauce
½ cup dry white wine
1 teaspoon crumbled, dried oregano
1 teaspoon lemon pepper
10-ounce can sliced mushrooms, drained

Water or broth to taste
Starch for serving


    Heat everything together, breaking up turkey. Cover and simmer over low heat while flavors blend. Thin to taste with water or broth. Serve over toast, biscuits, rice, noodles, crisp Chinese noodles, instant mashed potato,  pasta, what have you.

Tips for the Galley Chef

    * Cut spaghetti squash in half, remove seeds and fill cavity with thawed cooked meatballs. Cook cut side down in greased, covered skillet. When tender, carefully  flip right-side up and you have hot spaghetti and meatballs. Spoon on heated sauce to taste. 


 

   * Have tables anywhere, any time. This table simply screws into deck mounts you can place around the boat and cockpit. https://amzn.to/2wkgrgJ
    * Rule of thumb:4 cups barbecue sauce and 2 cans cola  plus 6 pounds pork shoulder roast makes 12 to 14 servings of  pulled pork.  


    * If you’re sailing around the world (or not) here’s an international fish cookbook that covers the seafood you’ll find along the way. https://amzn.to/2wkTvhw


    * Make a one-dish breakfast by folding chopped ham and diced hard-cooked eggs into cornbread batter. Bake as usual. Serve with syrup, honey or cheese sauce. 



Bonus Recipe
Beef, Bean ‘n Barley Stew

 
1 ½ pounds bite size beef for stew
Medium onion, diced
2 tablespoons vegetable oil
1 cup barley
3 cups beef broth OR
3 cups water plus 3 beef bouillon rubes
2 cups chopped carrots
1 can pork and beans in tomato sauce
1/4 cup dry red wine (or more to taste)


    In a slow cooker, pressure cooker, instant pot or large saucepan brown the beef in hot oil, gradually stirring in onion. Stir in barley, then broth or water.
    Bring to a boil. Add carrrots, cover and simmer until beef and barley are tender. Add wine and pork and beans. Add water or broth if mixture is too thick Heat gently. Adjust seasonings.  Serves 6 to 8.

Friday, August 17, 2018

Cruising Cuisine for the Small Boat Cook

Thank you for donating $5 a year in support of this weekly blog. Send via Paypal to janetgroene at yahoo.com

Read each weekly issue of Boat Cook on your Kindle by subscription. Free trial at  http://amzn.to/1Nj5j3A




Galley Recipe of the Week
Creamy Clams
    Have an affordable, easy seafood meal quickly, using canned clams and fresh or canned   cream. Serve it over biscuits, pasta, toast, noodles, what have you.



8-ounce can minced clams
1 tablespoon cornstarch
14-ounce can of heavy cream (such as Nestles) OR
1 2/3 cups heavy cream
3 hard-cooked eggs, diced
½ teaspoon dried thyme
Salt, pepper to taste

    Strain clam juice into a cold saucepan and stir in cornstarch and cream. Cook, stirring over low heat until it thickens, then add milk or water to thin the sauce as desired.  Pick over clams to remove  any bits of shell.
    Stir in clams, eggs and seasonings. Heat through and spoon over the starch of choice.  Serves 4. 

  

Tips for the Galley Cook

    * Rule of thumb: 2 ounces pasta equals one serving. 

    * If a brown or black crust forms in a pan,  boil a heaping tablespoon of baking soda in a cup of water. Crust will lift away.


    * Never use steel wool in the boat. It leaves rust stains behind. Invest in stainless steel wool instead at https://amzn.to/2PjqJGO It’s an effective scrubber and also makes a vermin-proof stuffing in small holes where mice might enter. For pest plugging look for it in  for 10-foot rolls here https://amzn.to/2MWxFru


 
    * Grease spots in a porous bulkhead or overhead? Before trying a harsher cleaner work in some cornstarch with a soft brush. Let it absorb oil, then brush it off. Clean with mild soap solution.


  * Ice cream cups with a flat bottom come in mini, regular and jumbo sizes.  Consider them edible dishes for anything from scrambled eggs and pudding to sloppy joe. Fill, serve at once before they get leaky. http://amzn.to/2j3HJEQ






Pantry Recipe of the Week
    No fresh ingredients are needed for this weekly feature. An ample pantry is boating insurance.

     For an entire book on prepping, provisioning and preparing good meals from shelf-stable ingredients, see Survival Food Handbook, a guide to stocking your boat with shelf-stable foods from the supermarket.

Creamy Pasta and Pesto

1/3 cup panko, cracker crumbs or coarse bread crumbs
1/3 cup grated Parmesan cheese

2 cans, 10 ounces each, chunk chicken
12-ounce package pasta
Small jar pesto
14-ounce jar Alfredo sauce
Small can sliced ripe olives, well drained



    Mix crumbs and Parmesan and set aside. Using only enough water to cover pasta, bring water to a boil and cook pasta until it’s al dente. Drain, saving some of the pasta water. Break up chicken and add to the pasta with the pesto, Alfredo sauce and olives. Cover and heat gently, adding a little of the pasta water if pasta is too dry. Sprinkle each portion with the crumb mixture. Serves 6. 


Skillet Meal of the Week
    It’s the combination of seasonings that makes this dish special.

Frypan Chicken Dinner


4 lean, meaty,  bone-in,  chicken thighs or small turkey thighs
2 tablespoons vegetable oil
Seasoned flour*

1 tart apple such as Granny Smith
Small onion
1 pound carrots, peeled and cut up
4   potatoes, scrubbed and cut in half
2 tablespoons each Dijon mustard, soy sauce and syrup**
Optional:2 tablespoons rum

    Remove and discard skin from chicken or turkey.
    Core and quarter apple and mince it on a cutting board with the onion, allowing flavors to blend. Set aside. Mix seasoned flour on a paper plate. Dip thighs in flour and brown in hot oil.  Leave in the skillet.
    In a small bowl whisk mustard, soy sauce and syrup. Stir in apple and onion and spoon mixture  over chicken. Add carrots and potatoes and sprinkle them lightly with salt and pepper. Drizzle with 1/4 cup water.  Cover. Cook over medium heat , adding more water if necessary, until potatoes are tender and thighs test done (170 degrees).
    Remove thighs and vegetables to serving plates.  Bring sauce to a boil with rum, scraping up brown bits. Spoon pan juices over thighs and vegetables. Serves 4

* Flour mixed with salt, pepper and crumbled, dried thyme
** Agave, maple, dark or light corn syrup, Lyle’s syrup, honey, molasses, cane syrup or sorghum

Friday, July 27, 2018

Meals, Recipes, Tips for Sailors, Boaters, Cruising


Thank you for donating $5 a year in support of this weekly blog. Go to Paypal and pay to janetgroene at yahoo.com

This blog publishes weekly. Only some past issues are shown below. 
See each issue on Kindle for only 99 cents a month. Free trial at  http://amzn.to/1Nj5j3A










Galley Recipe of the Week
Drop and Plop Cheese Danish




2 cups biscuit mix
½ stick butter, softened
Half an 8-ounce brick of cream cheese
2 tablespoons sugar
About 2/3 cup milk
Filling of choice


    Set the oven to 450 degrees and line a baking sheet with nonstick foil.  Spray foil or sheet. Set aside.
    Let butter and cream cheese come to “room” temperature. Using a pastry blender or two knives held like scissors, cut fat into biscuit mix until mealy. Mix in milk to make thick dough.
    Using two large spoons or a self-release ice cream scoop, drop plops of dough on baking sheet(s) leaving two inches between each. Use the back of a wet spoon to make a  well in the top of each and plop in about a tablespoon of fruitfilling such as canned cherry pie filling. Do noy over-fill.  Bake about 12 minutes or until golden brown.
 


   
 


Pantry Recipe of the Week
    Always made with shelf-stable ingredients, no fresh foods needed, these recipes are for your emergency stash or everyday convenience. A book of emergency recipes, lists and hacks is Survival Food Handbook, available on Kindle or paperback at  http://amzn.to/1WdYqbe
 




Tuna Topper
    This makes enough to top four servings of cooked pasta, grits, potatoes, rice, couscous, toast or other starch. Tossed with spaghetti it’s colorful, filling and delicious. 



5-to 6-ounce can tuna
1 to 2 tablespoons diced dried onions
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

    Drain the tuna over the dried onions and let them soak.  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.  Heat gently. Spoon over the selected starch.

   
Tips for the Camp Cook

    * Cook carrots in beer instead of water. Season with butter, salt, pepper and a little dillweed.,

    * If your galley sink is too small, use an ice chest as a dishpan and wash basin. Wash water stays warm longer. It’s easily emptied by its drain hole. 
   
    * Instead of graham cracker crumbs, use crushed pretzels to make a pie crust. 


     Akumal Microfiber Beach Towel. Quick dry travel towel, ultra compact, extra absorbent and XL size (78"x35"). Great for beach trips, pool, and camping. Travels better than cotton beach towels.* Looped terry towels trap sand. Microfiber towels shed it. Now a new line of microfiber towels is available in a good choice of colors and patterns. https://amzn.to/2OaaiMn
 


    * Use a rubber scraper on dishes before washing. Rinsing wastes water and clogs up the drain, pipes, holding tank and sensors. 


           * Perk up your next burgers or meatloaf. Instead of bread crumbs, use crushed honey mustard pretzels.


    * Do you freeze meals for cruising or racing? The best book yet is Seriously Good Freezer Meals. It’s lavishly illustrated and filled with great recipes and tips  .https://amzn.to/2MBFVg7

    * Some slow cookers cook unevenly. If yours has a “hotspot”,  don protective gloves to  lift out the insert, lid and all, and turn it after the first hour or two of cooking.   


Skillet Recipe of the Week
    No oven, no problem with these one-dish winners.
Shrimp Newburg
 


16-ounce package cooked, tail-less, deveined shrimp
1 tablespoon olive oil
Medium onion
1 teaspoon minced garlic
Small can or jar mushrooms, drained
1 can condensed cream of mushroom or celery soup
1/4 cup ketchup
1 cup sour cream
2 cups crisp Chinese noodles


    Thaw and drain shrimp. Heat olive oil and sizzle onion, garlic and mushrooms. In a bowl whisk soup, ketchup and sour cream until smooth. Add to skillet and heat gently. Stir in shrimp and heat through.
    Place ½ cup crisp noodles on four plates and spoon on Shrimp Newburg. Serves 4.
   

   

Friday, July 20, 2018

Easy Meals for Boating and Sailing

To donate $5 a year in support of this free blog, use your Paypal account to send to janetgroene at yahoo.com


Janet Groene lived full-time on the go for ten years, wintering on board a 29-foot sloop with a two-burner Primus stove and no refrigerator.  She can bake without an oven, live for months without refrigeration and, she jokes, cook a 5-course meal in a telephone booth. 




Galley Recipe of the Week
Reuben Casserole
    Canned corned beef has been the sailor’s best friend since the clipper ship days. 


   
Sliced rye bread, diced
12-ounce can of corned beef, broken up
15-ounce can chopped sauerkraut, rinsed and drained
Swiss cheese
1 can condensed cream of tomato soup
1/2 cup water
1/4 cup pickle relish

    Grease a baking pan or heavy skillet generously. Cover bottom with a layer of diced rye bread.  Top with corned beef and kraut. Add another layer of rye bread and top with sliced or grated Swiss cheese.
     Whisk tomato soup, water and relish  and pour over the casserole. Cover and bake or cook  heated through. Serves 4 to 6.

Tips for the Galley Cook
* When making “strata” casseroles that call for layers of sliced bread and an overnight soak, cut the bread in small cubes. It will soak up liquid faster and can be cooked right away.



* Candied fruit is very expensive at Christmas time but it’s half price after the holidays and it lasts for months.  (Check use-by dates). Add candied cherries and/or pineapple to cakes, muffins, cookies. 


* If you love coffee ice cream, love this frosting. Beat a stick of softened butter with 4 cups powdered sugar and 1/4 cup Kahlua.


* Plain, ho-hum  burgers on the transom grill? While they’re hot, spread with a mixture of 1 stick butter and 2 tablespoons each honey mustard and orange marmalade.

Pantry Recipe of the Week
Cajun Salmon
 
16-ounce can salmon, drained
1 tablespoon diced, dried onion bits
1 teaspoon olive oil
1 teaspoon Cajun seasoning such as Tony Cachere’s
Small can sliced black olives, drained
15-ounce can diced tomatoes with onion and green pepper

Drain salmon into a small cup and soak onion bits. Break up salmon and arrange in a saucepan. Drizzle with olive oil. Sprinkle with seasoning. Drain onions. Scatter olives and onions over salmon. Add tomatoes and heat gently, allowing flavors to blend. Serve over rice, toast, biscuits, potato, noodles, etc.

Bonus Recipe
Peanut Butter Poppers
    When you need a shot of energy on night watch or when beach combing, pop a couple of these little numbers. The sugar provides quick energy and the high fat content has staying power.
12-ounce jar of peanut butter (1 ½ cups)
2 sticks butter or margarine (1 cup), softened
About 1 ½ pounds powdered sugar
Optional coating: chopped nuts, shredded coconut, sprinkles, chocolate jimmies


    Stir peanut butter and butter together and work in powdered sugar until it won’t hold any more. Mixture should be very dry, just moist enough to form into walnut-size balls. Wrap in twists of waxed paper as is, or roll in one of the coatings listed.


Never be caught out there without something to eat. This food handbook is for sailors, campers, vacationers and homebodies. It's a guide to supermarket food for provisioning and emergencies. No high-priced survival rations needed. See Survival Food Handbook (International Marine Publishing) in Kindle or paperback at   http://amzn.to/1WdYqbe



 



  

Skillet Meal of the Week
Chicken ‘n Stuffing

 
6-serving box chicken flavor top-of-the-style type stuffing mix
1 can cream of celery soup
Water
6 portions boneless, skinless chicken
6 thin slices deli baked ham
Butter or oil for frying
   
In a plastic bag,  moosh stuffing mix with soup and enough water or broth to moisten it. Set aside. Brown chicken on both sides in hot butter or oil. Place a slice of ham on each and spoon stuffing over all. Cover skillet and cook over low-medium heat until chicken tests done at 170 degrees. Serves 6.