GALLEY RECIPES OF THE WEEK
Weathered in? Get out the chess board and make this candy .These candies don’t take long to make but they require time to cool and set.
2 cups white sugar
½ cup each brown sugar, milk, light corn syrup and butter
1 teaspoon maple flavoring such as Mapleine
2 cups each shredded coconut and whole roasted pecan halves
½ cup coarsely chopped hazelnuts
Stir sugars milk, corn syrup and butter over medium heat until butter melts. Increase heat to medium-high and keep stirring until you see a full, rolling boil. This times a while. Time it for three full minutes, stirring at a full boil. Remove from heat and stir in maple flavor, nuts and coconut. Mixture will be very thick.
Using two spoons, drop mixture by the blob on a sheet of waxed paper or parchment to cool thoroughly. Keep cool and dry
In many parts of the world peanuts, also called ground nuts, are a main dish food. Out of fresh food? Make this soup with canned, mashed sweet potatoes and carrots. All other ingredients are from the pantry shelf.
1 cup each finely diced onion and peeled, finely diced sweet potato
2 tablespoons canola oil
½ cup peeled, finely diced carrot
½ teaspoon ground ginger
1/8 teaspoon ground cayenne pepper (optional)
3 cups water
3 chicken or vegetable bouillon cubes
2 tablespoons ketchup
½ cup smooth or chunky peanut butter
Garnishes such as chopped sweet onion, chopped peanuts or other nuts, minced parsley or cilantro, croutons or sliced scallions.
In a saucepan, sizzle onion and sweet potato in hot canola oil, gradually stirring in carrot, ginger and cayenne. Add water and bouillon. Bring to a boil, cover, reduce heat and simmer until vegetables are tender. Stir in ketchup and keep stirring while you add peanut butter, teaspoon by teaspoon. When peanut butter is melted into the soup, adjust seasonings and serve. Makes 4 servings.
Pantry Recipe of the Week
In this weekly feature we provide a recipe made entirely with items in your food lockers. Order Survival Food Handbook for a complete guide, written for sailors and campers, to preparing an emergency food supply. https://amzn.to/2PvOBbx
Stranded Sailor Ambrosia
Everyone loves this recipe yet it’s made only with foods from the pantry and without refrigeration. (Leftovers, however, must be refrigerated.) It works with regular or sugar-free instant pudding and regular or sugar-free canned fruits.
5 pitted dried plums, cut up , or ½ cup raisins
½ cup rum, sweet wine or fruit juice
15-ounce can apricot halves
15-ounce can pitted sweet cherries
15-ounce can diced peaches
15-ounce can diced pears
1 packet instant French vanilla pudding
½ cup shredded coconut (optional) or more to taste
Heat rum, wine or juice and pour over dried plums or raisins. Cover loosely and set aside while you drain all but one (any one) of the canned fruits. Save surplus juices to make fruit punch.
Put drained and undrained fruit and pudding in a plastic bag, zip it closed and “work” the bag gently to mix well. Add coconut and plumped raisins or plums. Mix gently. When sauce thickens, serve at once or chill.