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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
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
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 http://amzn.to/2E3vs9o
** 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 http://amzn.to/2E2PaSQ
Skillet Recipe of the Week
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.