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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
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.
* 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.
16-ounce package cooked, tail-less, deveined shrimp
1 tablespoon olive oil
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.