Friday, February 16, 2018

Seagoing Recipes for Cruising Sailors

Blog copyright Janet Groene, all rights reserved. 
Voluntary subscripton: To donate $10 per year in support of this blog use your Paypal account to 

I'm sailing the Caribbean on board Sea Cloud the legendary yacht built in Germany in 1931. Below I'm on  the 29-foot Danish-built sloop that was my winter home for ten years. 

Galley Recipe of the Week

Limey Cake
Wear the “Limey” title proudly if you’re a British sailor and have a second piece of this colorful, lime-flavored cake.  The batter is easily made with just a balloon whisk. No mixer required. It turns out a lovely shade of green, so make it for St. Patrick’s Day next month. 

1 ½ cups canola or corn oil
5 eggs
3/4 cup water or milk
1 box lemon flavor cake mix
1 box lime flavor gelatin dessert mix

In a bowl whisk oil, eggs and water or milk until well mixed. Mix in cake mix and dry gelatin mix. 
Oven or solar cooker method: Bake in a moderate oven (350 degrees F.)  about 25 minutes in a greased 9 X 13-inch pan.
Stove-top method: Greased a heavy, deep 12-inch skillet (preferably cast aluminum) and add batter. Bake over low-medium flame about 25 minutes or until puffy and springy to the touch.
     Sprinkle with powdered sugar, cover with frosting or serve with whipped cream. 

Pantry Recipe of the Week
How to make a meal when you’re out of fresh food? How to provision the pantry with shelf-stable foods for extended cruising, convenience or emergencies? See Survival Food Handbook (International Marine Publishing) , a guide to stocking a boat or camper with familiar, affordable supermarket staples

Boston Brown Bread Pie
This makes a good breakfast or dessert. It’s good plain or with a dollop of tinned cream. 

1 can apple pie filling
1 can pie-sliced apples
5-ounce jar Old English cheese spread **  
16-ounce can Boston brown bread with raisins *   

Mix apple pie filling and undrained apples in a greased skillet or baking pan. Dot with bits of cheese spread. Slice and dice Boston brown bread and scatter over apples. 
Stove-top method: Cover and cook over medium heat until warmed through. Spoon onto plates. Serves 4. 
Oven method: Assemble as above and drizzle with 2 tablespoons vegetable oil or melted butter. Bake uncovered at 350 degrees until bread is toasty. 

* Stock this canned bread by the case. It’s a good breakfast bread and makes a wonderful supper when served with baked beans.   Order at

** This is another pantry classic to stock by the case. It’s a tangy, buttery cheese that keeps for months. Empty jars are pretty juice glasses to keep on board. I give them away to  local folks when cruising remote islands where manufactured goods are treasured. Order at

Skillet Recipe of the Week
Bistro Chicken

2 tablespoons butter
16-ounce package ground chicken
2 tart apples, peeled and diced
1 teaspoon curry powder
8-ounce can sliced mushrooms, drained
1/3 cup apple brandy or apple schnapps
1 can condensed cream of chicken soup
Small can sliced black olives, well drained
2 cups seasoned croutons

Melt butter in the skillet and cook chicken until it’s broken up and firm and browned, gradually stirring in apples, mushrooms and curry powder. Whisk soup and brandy until smooth. Pour over skillet, scatter with black olives,, cover and cook 10 minutes over low heat. Top with croutons and spoon onto plates while croutons are still crisp.  Serves 4. 

For 10 years Janet Groene lived full-time on the go, wintering in the tropics on board a 29-foot sloop and summering in a 21-foot German diesel camper. The boat had a two-burner kerosene Primus stove and no refrigeration. The camper had a three-burner propane stove and a small, propane/110V refrigerator. Discover more of her shortcut methods and menus in Cooking Aboard Your RV, 2nd Edition.   

Friday, February 9, 2018

Cruising Recipes for Sailors and Powerboaters

Blog copyright Janet Groene. To donate in support of these weekly posts use your PayPal account to send to


Thinking about sailing Maine this summer? The Grenadines next winter? These cruise meals will be easy and pleasy, and they won't break the bank.

Galley Recipe 
of the Week
Hungarian Bean Soup

    This steamy soup is for you liveaboards who are toughing out winter in cold climates. Many of the ingredients contain salt, so don’t add more. Pass salt and pepper at the table. 

1 can kidney beans
1 can diced tomatoes

3 cups water plus 4 chicken bouillon cubes
12-ounce package kielbasa, chopped
2 carrots, peeled and cut up
Medium turnip, peeled and cut up
Medium green pepper, seeded and chopped
1 teaspoon minced garlic
1/3 cup flour
2 cups water
Sour cream

    Rinse and drain beans. Put tomatoes, 3 cups water, bouillon, kielbasa, carrots, turnip, green pepper and garlic in a pot. Bring to a boil, cover, reduce heat and simmer until vegetables are tender. Stir in beans. In a bowl whisk flour into 2 cups cold water.  Stir into soup until it thickens. Turn off heat.
    Stir in sour cream to taste or ladle into bowls and top with a mound of sour cream. Good with caraway rye bread or rolls.  Serves 6. 

See more of Janet Groene's  shortcut recipes at

Pantry Recipe

of the Week
    Pantry recipes are meant for convenience or emergencies. Instant rice is not as cost- or space-efficient as raw rice but it saves time and fuel. To substitue raw rice, use 1/2 cup rice and cook 20 minutes longer.

Souper Chicken and Rice
1 can condensed chicken and rice soup
1 can condensed chicken gumbo soup
2 soup cans water
10-ounce can chunk chicken, broken up
Small can mushroom pieces, drained
1 1/2 cups instant rice
    Bring soups, chicken with any juices, mushrooms and water to a boil. Stir in instant rice. Cover and let stand 7 to 10 minutes until rice is soft. Stir and serve. Serves 6. Pass the pepper mill.

Tips for the Boat Cook

    * The more harsh the abrasive cleaner, the more the surface is left open to more stains in the future. The exception is the revered iron skillet, which has open pores to retain oil. Use a stainless steel mesh scrubber on stubborn build-up. Don't use steel wool, which rusts.

    * Need to resurface wood lockers in the galley? A reader in BOAT/US recommends a wood-look film called Belbien.

    * Use a pill organizer as a spice shelf. Take just enough on each cruise, keeping your main spice stash safe and dry at home.

    * Boil a big pot of sweet potatoes or heat up a can of sweet potatoes in juice. Drain. Mash coarsely and stir in powdered orange gelatin dessert mix to taste. 

    * Make stuffed tomatoes as a side dish or a vegetarian main dish. Fill with sauteed mushrooms, buttered bread crumbs and beaten egg and heat through.

    * There is no substitute for freshly peeled and chopped garlic, but galley time savers include minced garlic in a jar, garlic salt, garlic powder and dried garlic granules. 

Skillet Recipe 
of the Week

Hot Harvest Skillet Stew

This dish is vegetarian and vegan. If you prefer a meatier stew add two cups cut up, cooked chicken, beef, pork or sausage. 

1/4 cup olive oil
2 cups diced hard squash such as butternut
1 can of whole kernel corn, drained
Large onion
1 teaspoon minced garlic
2 jalapeno peppers, seeded and chopped fine
1 teaspoon chili powder
1 can of diced tomatoes
1 can Great Northern or other large while beans, drained and rinsed
Salt, pepper to taste

    Heat oil in a large skillet and brown squash and corn, gradually stirring in onion, garlic and peppers over high heat. Stir in chili powder, then diced tomatoes. Cover, reduce heat and simmer until squash and peppers are tender.
    Stir in beans and heat through.  Adjust seasonings and serve in soup plates. Serves 4.

Friday, February 2, 2018

Tides of Compliments for Boat Cooks

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Galley Recipe of the Week

Tomato Moosh
    When you need a quick, one-pot side dish to go with meat or fish from the grill, just open a can of tomatoes.

1 sleeve (about 20) of buttery crackers such as Ritz or Club
1 stick butter
1 tablespoon each sugar and dried parsley flakes
1 teaspoon dried, crumbled thyme
28- to 32-ounce can of diced tomatoes
    Coarsely crush the crackers. In a saucepan. Melt butter and mix in crackers. Stir in seasonings, then tomatoes. Cover and heat over low fire until crackers are mooshy. Stir and serve.    Serves 6.

Pantry Recipe of the Week
    When you’re out of fresh food, see these weekly recipes from the shelf. Scroll down for information about Janet Groene's Survival Food Handbook (International Marine) .

Pistachio Pudding
1 package pistachio instant pudding
1/4 cup sugar
20-ounce can of pineapple tidbits or crushed pineapple
1 teaspoon vanilla extract
1 cup pistachios or other nuts
14-ounce can of cream such as Nestlè’s, shaken

    Put pineapple with its juice and vanilla in a bowl. Sprinkle with dry pudding and sugar.  Fold gently while adding nuts. When it begins to thicken, fold in cream to taste. Serve as is or chill. Serves 6.

Tips for the Galley Cook

    * Buy a day-old pecan pie on sale. Chill. Chop it to pieces, fold in whipped topping to taste and pile into sherbet glasses. 

    * Cover a plate with very finely chopped cooked bacon, green pepper and sweet onion.  Separate a tube of biscuits. Cut them in half. Press hard into bacon mixture. Arrange in a single layer over hot, fully cooked chili or stew. Cover and simmer until biscuits turn puffy and firm, as for dumplings.  

    * Add water to a two-cup packet of sausage gravy mix and cook until it thickens. Fold in a half cup of crumbled blue cheese and two cups of lump crabmeat. Serve over rice, mashed potato, toast, what have you. 

    * To make a hot toddy on a cold night under the stars, heat one quart each tea, cranberry juice and apple juice. Dissolve 2 teaspoons of cinnamon and a cup of sugar. Keep hot. Put a shot of rum in each mug and fill with hot mixture.

Skillet Meal of the Week
Cranberry Chicken
    The chicken can be white or dark meat, with or without bone and skin, sized to suit your crew. 

4 servings chicken (your choice)
2 tablespoons vegetable oil
2 large sweet potatoes, peeled and cut up
1 can whole berry cranberry sauce
1 cup barbecue sauce

    In a large skillet, brown chicken in hot oil. Arrange sweet potatoes around chicken. Stir cranberry sauce and barbecue sauce together and pour over the skillet. Cover and simmer until sweet potatoes are tender and chicken is done. Serves 4.

Friday, January 26, 2018

Seaworthy and Easy Recipes for Boating

blog copyright Janet Groene, all rights reserved. To donate $5 per year in support of this site use your PayPal account and send to

Galley Recipe of the Week

Seafood ‘n Sherry
    This versatile recipe  makes use of your improv skills as a cruising chef.  It’s delicious with almost any kind of seafood plus a generous tot of  sherry.
1 to 2 pounds cut-up seafood
10-ounce can sliced mushrooms, drained
½ stick butter, melted
1/4 cup milk or cream
½ teaspoon onion powder
1 can condensed cream of mushroom soup
½ soup can sherry or cooking sherry *
1 tablespoon dried parsley flakes

    Mix seafood, mushrooms, butter, and cream in a buttered pan. Whisk together soup and sherry with onion and parsley and pour over seafood mixture. Cover and cook over low heat just until it’s bubbly and the seafood firms up.   Stir and spoon over  rice, baked potato, biscuits, polenta, etc. Serves 4.

*Cooking sherry has added salt, so use low-sodium soup. 


Pantry Recipe

 of the Week
    Every week see a new recipe that requires no fresh ingredients. A good supply of canned and packaged foods is the best boating insurance.

Lentil Pumpkin Soup
    This is easily made a vegan or vegetarian dish. Just use vegetable broth or bouillon.  To make it meatier, add canned chunk ham. 

2 tablespoons olive oil
1 teaspoon curry powder (or more to taste)
2 tablespoons dried onion bits
½ cup lentils
32-ounce carton of broth (chicken, beef or vegetable) OR
4 cups water and 4 bouillon cubes
15-ounce can of solid pack pumpkin
Salt, pepper to taste
14.5-ounce can diced tomatoes (optional)
Shredded coconut for a garnish (optional)

    Pick over , rinse and drainlentils and stir into hot olive oil with the curry powder and onion bits to coat well. Add broth or water plus bouillon and stir in the pumpkin. Bring to a boil, cover, reduce heat and simmer 20 to 30 minutes or until lentils are tender. Season to taste. Serves 4.
    Optional: garnish with shredded coconut. I have also added a can of diced tomatoes to this soup. .
    Pressure cooker method: Proceed as above and bring cooker to full pressure for 5 minutes. Let pressure return to normal. Do not quick-cool.

Tips for the Boat Cook

    *To make homemade cheese spread, cut up a pound of American cheese and heat it with a 12-ounce can of evaporated milk. Stir in 1 tablespoon each vinegar and yellow mustard with a dash of cayenne pepper. Stir and heat until smooth. Cool to lukewarm, stir and pour into a crock or jar.  Keep in ice chest or fridge up to three weeks.
    * When adding yogurt to a recipe, fold it in carefully. Vigorous mixing breaks it down and makes it runny. 

    *When provisioning for a long passage, stock at least one extra day’s food for every three days you plan to be underway. Stuff happens. Good backups include whole almonds, peanut butter, high-fiber crackers, popcorn and canned seafood (which has a long shelf life.)

    * Sprinkle a buttered casserole lightly with sugar-frosted cornflakes before adding berries for cobbler. They’ll absorb excess juice and add sweetness.

    * When making stew, cut up root vegetables very fine and nobody will notice it contains some lower-calorie turnips and rutabagas replacing high-calorie white potatoes.

    * Make mess-free s’mores in foil. Cover ½ cup graham cereal squares with 1 tablespoon miniature chocolate chips and about 1/4 cup miniature marshmallows. Bring up 4 corners of the foil and twist to seal. Heat in the oven or on the grill over low-medium coals until melty. 
Eat with a spoon.


Skillet Recipe of the Week

Stove-top Apple Cake
½ cup vegetable oil
2 eggs or equivalent
 1 cup sugar
2 teaspoons apple pie or pumpkin pie spice
1 teaspoon vanilla or butter rum extract
1 ½ cups flour
½ teaspoon baking soda
1 cup chunky applesauce or finely chopped fresh apples
½ cup chopped nuts
1/3 cup raisins
    Generously grease a heavy 12-inch skillet, preferably cast aluminum. Whisk oil, eggs, sugar, spices and flavoring. Stir in flour, baking soda and applesauce just until everything is evenly wet. 

    Fold in nuts and raisins. Put batter in the skillet, cover tightly and cook over low/medium heat until toasty around the edges and springy in the middle. Cake will be heavy and moist. Good with or without frosting. 

Friday, January 19, 2018

Recipes and Galley Tips for the Small Boat Sailor

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email

Receive these posts on your Kindle every week  from Amazon by subscription for only 99 cents a month. Free trial. 

Galley Recipe of the Week
Pierogi Stew
Choose your favorite flavor of frozen Polish dumplings. To make this a vegetarian dish,  use vegetable bouillon. To make it meatier, add canned chunk chicken or diced Spam.

12-ounce package small pierogi
1/4 stick butter
1 tablespoon caraway seeds
2 tablespoons minced garlic
5 cups water
4 chicken flavor bouillon cubes
Small cabbage cut up
14.5-ounce can diced tomatoes

Thaw pierogi. Melt butter and stir in caraway seeds and garlic. When they are fragrant, add water and bouillon and bring to a boil. Add cabbage, cover,  reduce heat and simmer until cabbage is tender. Stir in tomatoes and pierogi and heat through. Serves 4. 

Tips for the Boat Cook

* When a soup or stew is too thin, bulk it up with instant rice. It cooks in only 5 minute sand it doesdn’t clump up like other thickeners. (Instant brown rice takes longer.)

* To make thin, round ice cubes to put in a thermos, use the fingers of disposable plastic kitchen gloves. Fill partially with water (allow for expansion) and close with a rubber band. 

* I’ve been using “green” bags and storage boxes for more than a year now, and they really REALLY extend the life of fresh produce, reportedly  by absorbing ethylene gas. 

* To make any canned soup, chili or stew taste more homemade, saute a chopped onion in a little olive oil, then add.

* Always have a nutritious gorp in your pocket when on night watch, beach combing, fishing. Homemade trail mixes save money and allow you to pick ingredients, portions. Recipes at

* When your teeth cry out for something crisp, dust raw ravioli with a little seasoned flour and fry in butter until brown and crusty.  

Pantry Recipe of the Week

No fresh food? No problem when you have an ample pantry.  Survival Food Handbook is a guide to using supermarket staples to provision your boat. No high-priced survival foods needed. More than a recipe book, it’s a food survival guide that covers alternative stoves, understanding food expiration dates, surviving after a floor or forest fire, and what to do if the fridge or freezer fails.

Couscous Meal for Two
Just one or two people on board?  Avoid leftovers. Small cans cost more per ounce, but they are a way to have a variety of foods in one dish. 

2 cups prepared couscous
8-ounce  can whole kernel corn, drained*
1 tablespoon dried diced onion
8-ounce can kidney beans or black beans, drained and rinsed
Small can chunk chicken, broken up **
Chunky salsa to taste (mild, medium or hot)
Prepare couscous. Soak onion. Then toss everything together. Serve warm or cold. Makes two main dish portions. 

* Drain corn over onion and soak at least 10 minutes. Then drain onion. 
** Use juice from chicken as part of the water measurement to prepare couscous. 

One Pot Meal of the Week 
Ragtime Pasta
What fun! Just break lasagna noodles into random “rags” to mop up the creamy sauce.

12 lasagna noodles
16-ounce carton (2 cups) ricotta cheese
½ teaspoon ground nutmeg
1 cup grated mild cheese such as Swiss, gruyere or mozzarella
1 jar Alfredo sauce
½ cup (or more to taste) minced Italian parsley
Small bag crisp potato sticks, Fritos or Bugles

Break lasagna into pieces. While it boils stir ricotta, nutmeg, cheese and Alfredo sauce together. Drain lasagna when it’s done and fold in Alfredo mixture. Cover and heat gently. Fold in parsley and sprinkle with crisp garnish.  Serves 4 to 6. 

Friday, January 12, 2018

Oceans of Boating Recipes for Smooth Sailing

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email

    Have you missed a recipe or tip? Subscribe to this blog and Amazon will send it to your e-reader each week.  Free trial.
Galley Recipe 
of the Week
Voyager’s Cake
    Make enough of this no-bake cake to last the voyage. It’s an ideal emergency meal  even when it’s too rough to cook. Save tin cans that can be opened both top and bottom. To remove cakes, use a can opener to remove the bottom of the can and leave the lid in place to push the cake out. 

1 1/2 pounds candied fruit (not dried fruit)
½ pound raisins
1 pound shredded coconut OR
2 cups shredded coconut and 2 cups chopped nuts
1 pound graham crackers, crushed
65 regular size marshmallows
1 can sweetened condensed milk

    Mix fruit, coconut and graham cracker crumbs. Heat marshmallows and condensed milk until smooth and fold into dry ingredients. Mix until everything is evenly moistened. Mixture will be very thick.  Pack tightly into greased tin cans or any mold. Keep cold u[p to 4 weeks. To serve, remove from the mold and slice. Makes about 5 pounds.

Pantry Recipe of the Week

    No fresh ingredients are needed for these weekly recipes.. It’s smart to have a emergency pantry of shelf-stable foods. For more such recipes see Survival Food Handbook, a complete guide to provisioning your boat with supermarket staples (not high-priced survival rations)  for convenience, emergencies or cruising without refrigeration.

Hoe Cakes
    When you need a quick bread to serve with soup or stew, make these toothsome cakes without an oven. Corn flour is very finely ground cornmeal.)

2 cups flour
1 cup corn flour (not cornmeal, not cornstarch)
1 teaspoon each sugar and salt
1 tablespoon powdered egg
2 tablespoons baking powder
2/3 cup nonfat dry milk
2 cups water
Oil for frying
    Mix dry ingredients well and add water to make a batter. Fry like pancakes in an oiled pan o griddle.

Tips for the Galley Cook

    * Buy a supersize, professional chef-style squeeze bottle (or several)  for the galley. It’s the easiest way to oil a pan, make funnel cakes, drizzle on a glaze, serve pancake syrup and much more. Better quality plastics last longer, handle easier. 

    * To make hush puppies, add only enough liquid to Jiffy cornbread mix to make a very thick dough. Fold in minced onion, jalapenos to taste and deep fry. 

    * When dusting meat to brown it, add a little paprika to the flour, salt, pepper mix. Browning will be a richer mahogany color. 

    * Keep a spray bottle of white vinegar on hand for general cleaning in galley and bath. Spray it on fruits and vegetables to sanitize them and spray on fish to make scaling easier.

    * One shot does it all. Mix 4 to 6 parts salt to each part pepper in the salt shaker. Add a tablespoon of raw rice to keep it from clumping.  

    * Thickeners aren’t always interchangeable. To substitute for one tablespoon cornstarch use 2/3 tablespoon arrowroot, 2 tablespoons regular flour, 2 tablespoons “minute” tapioca or 1 tablespoon potato starch.

Skillet Meal 

of the Week
Tomato Pie
1 package of refrigerated crescent rolls
3 large tomatoes, sliced
Salt, pepper
2 1/2-ounce package pre-fried bacon, cut up
6 scallions, sliced

1 cup shredded cheese such as Monteray Jack
1 sleeve of buttery crackers such as Ritz or Club
1 cup shredded cheese such as Cheddar

    Generously grease a 12-inch skillet and press crescent dough in the bottom in an even layer. Set aside. Drain tomato slices on paper towels, then arrange over the dough and sprinkle with salt and pepper. Scatter with bacon, scallions and 1 cup cheese. Cover tightly and cook over medium heat until you can see dough has browned at the edges. 
    Crumble crackers and mix with second cup of cheese. Scatter over pie, cover and heat gently to melt the cheese, about 5 minutes. Uncover and let stand 10 minutes. Cut in wedges. Serves 4 to 6.

Friday, January 5, 2018

Janet Groene Makes Waves with Easy Recipes for Boating

Blog copyright Janet Groene, all rights reserved. To ask about placing your ad with one link for one year on all six Groene sites for one low rate, email

This blog is available for Kindle by subscription. Amazon will send it to your device automatically each week for only 99 cents a month. Free trial

Galley Recipe
of the Week

Casbah Rice

    Serve it as a vegetarian main dish or a side dish with shish kebab from the grill.
1 cup raw rice
2 tablespoons olive oil
1 tablespoon minced garlic
Medium onion, finely chopped
½ teaspoon each cinnamon and ground cumin
2 cups water
4 to 5 dried apricots, cut up
15-ounce can cici beans (garbanzo beans) drained and rinsed
10-ounce package broccoli florets, thawed and drained
½ cup slivered almonds

    In a large skillet or saucepan sizzle rice in hot oil with garlic and onion. Gradually stir in seasonings. Add water and apricots. Cover and cook over low-medium heat 20 minutes or until rice is tender and most water absorbed. Add cici beans and broccoli. Cover and cook until broccoli is tender. Sprinkle with slivered almonds. Serves 4. 

Above:the new Hatteras GT 59, now being built in New Bern, NC

Pantry Recipe of the Week
    Refrigeration fails. Ice runs out. Emergencies happen. No matter how fancy a galley you have it’s wise to have an emergency pantry of shelf-stable foods. Each week we present a recipe that requires no fresh ingredients.
Chicken ‘n Chiles Roll-Ups

10-ounce can chunk chicken
12 corn tortillas, 6-inch size
6-ounce jar Old English cheddar cheese spread
4-ounce can diced chilies, drained
10-ounce can enchilada sauce
1 can condensed cream of chicken soup

    In a bowl break up chicken and divide among warmed tortillas. Roll up tortillas and arrange in a large skillet seam side down. Dot with bits of the cheese spread and the chilies. In the same bowl whisk enchilada sauce and undiluted soup.  Spoon over tortillas. Cover and heat through. Serves 4 to 6.

Survival Food Handbook is a guide to stocking your boat (and your emergency pantry at home) with shelf-stable foods from the supermarket.  No high-priced survival rations needed for food emergencies, power outage.  The book covers a full range of food emergencies and is packed with tasty recipes that can be made with no fresh food supplies. 

Tips for the Boat Cook

* If you don’t have a stir-fry pan to make 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 and. Heat peanut oil to about 350 degrees F. 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.

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

* If a rust stain develops on a Formica counter, try removing it with a rubber eraser.

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

* After cleaning a drying a waste basket, sprinkle a little powdered  detergent or scouring powder in the bottom. It will discourage bugs and make it easier to clean the container next time.

Skillet Recipe of the Week
Dilly Salmon and Rice

2 tablespoons olive oil
10-ounce can sliced mushrooms, drained
1 teaspoon minced garlic
1 can or pouch chunk salmon, about 8 ounces, drained and broken up
2 cups cold milk
3 tablespoons flour
1 teaspoon each salt, pepper,  dried lemon zest and dillweed

4-serving packet ready-to-serve rice (2 cups cooked rice_   
1 cup thawed peas

    In a large skillet heat oil and sizzle mushrooms and garlic until golden. Stir in drained salmon. In a small bowl whisk cold milk with flour, salt, pepper, zest and dillweed. Add to skillet and stir over medium heat until thickened. Stir in rice and peas and heat through. Serves 4.