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Galley Recipe of the Week
Bully Beef Terrine
Make a quick, cold lunch. Slice this cold loaf to serve on a lettuce leaf and top it with macaroni salad from the deli.
1 packet lemon gelatin dessert mix, regular or sugar free
1 cup boiling water
16-ounce can corned beef
2 cups finely chopped vegetables (onion, celery, sweet onion, cooked beets, green pepper)
1 cup mayonnaise
Dissolve gel in boiling water. Scrape any fat from the corned beef and discard it. Stir beef into the gel mixture while it’s warm, breaking up meat as fine as possible. Stir in vegetables and mayonnaise. Put in a lightly oiled loaf pan and chill until firm. Use a saw-tooth knife and gentle pressure to slice. Serves 6.
Boat Cook Tips
* When scooping out vegetables that will be served stuffed, such as tomatoes or zucchini, remove seeds, sprinkle with salt and drain upside down on paper towels for 30 minutes.
* If you want to save an empty wine bottle but can’t remove stray scraps of cork, add a little ammonia. In a few days the cork will dissolve.
* Lightly spray the dust pan with nonstick spray or duster spray (such as Pledge) and sweepings will not scatter.
* Make a paste with instant coffee and water to make a temporary scratch remover in woods. Let soak in, dry, wipe off excess. Use iodine to cover scratches in reddish woods such as mahogany.
* Attach an old-fashioned scrub brush, bristles up, to a plank or other platform and place it outside the boat point for cleaning shoes.
Food is the ultimate boating insurance. Survival Food Handbook is a guide to choosing and using staples from the supermarket. No high-priced survival rations required.
Pantry Recipe of the Week
Each week we present a recipe that requires no fresh foods at all. Even if you eat only fresh foods now, it’s wise to have some emergency stash on board.
6-ounce can tuna, drained
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
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. Toss with hot or cold pasta or rice, nestle in mashed potatoes or serve on crackers, bread toast. Serves 4 to 6.
Skillet Recipe of the Week
Make this a vegetarian dinner, a breakfast dish or a side dish with meat from the grill.
1 stick butter
2 cans, 15 ounces each, sliced potatoes OR
4 to 6 cooked, sliced potatoes
2 cups sour cream
1 teaspoon each salt, sweet paprika, white pepper
4 to 6 hard-cooked eggs
About 1/2 cup dry bread crumbs
Parmesan cheese (optional)
Melt about a tablespoon of butter in a large skillet and tilt skillet to coat. Drain and rinse canned potatoes. Whisk sour cream with salt, paprika and pepper. Make layers by alternating potatoes, sliced eggs, sour cream mixture, more potatoes, etc. Cover and cook over low-medium heat until crusty on the bottom.
In a small skillet, melt remaining butter and stir in bread crumbs until toasty. Sprinkle over potato mixture just before serving, then sprinkle lightly with Parmesan. Serves 4 to 6.