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Galley Recipe of the Week
Applesauce Carrot Cake
14.5-ounce can carrots OR
1 cups shredded fresh carrots
1/4 cup sugar
½ teaspoon cinnamon
Drain carrots and chop them on a cutting board. Sprinkle with cinnamon sugar. Set aside.
3 large eggs
1/4 cup vegetable oil
1 1/2 cups sugar
1 teaspoon vanilla
1 2/3 cups unsweetened applesauce
2 1/4 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon nutmeg
1 cup raisins
½ cup chopped nuts
Grease a cold, deep, heavy skillet (cast aluminum is best for stovetop baking) for which you have a heavy, tight-fitting lid.
In a large bowl whisk eggs and oil, gradually adding sugar, vanilla and applesauce.
Put dry ingredients in a bag and jostle to mix. Then gradually stir into wet ingredients until everything is evenly mixed. . Fold in nuts, carrots and raisins. Spread batter in cold skillet, cover tightly and place over medium-low burner for 30 minutes. Check for doneness now and every 5 minutes. .
Don’t be tempted to turn heat higher or peek too often.
When cake tests done, let it cool in the skillet, uncovered, at least 10 minutes before cutting. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar.
Pantry Recipe of the Week
Stock your lockers with ingredients needed for recipes that require no fresh food, no freezer, no refrigeration. While cruising by the day, the dollar or the decade, be prepared for emergencies.
16-ounce canned ham, diced
15-ounce can lima beans with juice
15-ounce can cream style corn
2 tablespoons dried onion bits
1/4 package of process American cheese (e.g. Velveeta)
1 tablespoon Worcestershire sauce
1 cup biscuit mix
½ teaspoon dried thyme
3 tablespoons cornmeal
Small can evaporated milk (2/3 cup)
In a large skillet mix ham, limas, corn, onion bits, diced cheese and Worcestershire sauce.
In a bowl mix biscuit mix, thyme and cornmeal. Add evaporated milk to make a thick dough. Heat ham mixture to a steady simmer. Drop dough on hot mixture in six blobs. . Cover and cook over low heat 20 minutes or until dumplings are puffy and firm. Serves 6.
Oven method: Heat ham mixture in an ovenproof skillet. Dot with dough and bake 20 minutes or until dumplings are golden.
Lacto-Ovo Vegetarian version: Omit ham. Fold in 4 to 6 chopped, hardboiled eggs.
Tips for the Boat Cook
* Provision with no- and low-sodium products where possible. Processed foods are usually over-salted. Combining them results in salt overload.
* Make your own pancake syrup. Boil a cup of water with one cup each brown and white sugar. Stir in a teaspoon of maple flavoring such as Mapleine.
* Coleman makes a nonstick, lightweight aluminum waffle maker that can be used over any grill or type stove (except induction). See it here. http://amzn.to/2tcVwJU I keep two going at once to serve two or more people.
* Make raisin bread in a slow cooker. Whisk 2 eggs with a cup of sour cream, 1/3 cup sugar, 1 cup milk and a teaspoon or vanilla or orange extract. Fold in 3 cups biscuit mix, 1 teaspoon cinnamon and ½ cup raisins. Combine well but do not over-beat. Put in greased slow cooker. Bake on High 2 hours. Bread will be firm and pulling slightly away from edges of the cooker.
* Make shortcut stuffed “cabbage” by using large lettuce leaves. They don't have to be steamed first. Break up and mash a can of corned beef with 2 eggs. Mix well. Use wet hands to form 12 “meatballs” Separate leaves from a head of iceberg lettuce. Wrap lettuce leaves around a ball of corned beef. Roll up, place in skillet seam side down, cover with spaghetti sauce. Cover and bring to a gentle simmer 20 minutes until filling is firm. Serve on rice. Serves 4 to 6.
* If a chocolate cake is moist and fudgey enough, press it firmly into balls and dip into melted chocolate to make truffles.
Avocado Seafood Sauce
Here’s an unusual sauce for any seafood. Take a break from the same ‘ol sauces from out of a bottle and wow the crew with this one. The guac can be homemade or store-bought.
½ cup finely chopped scallions
2 cups prepared guacamole
1/4 cup fresh lime juice
1 cup (8-ounced tub) sour cream
Whisk everything well and serve now or chill to serve later. It’s good on almost any seafood, prepared almost any way. It’s also good on hush puppies. Makes 3 cups.
Chicken Corn Chowder Chop-Chop
Throw everything into a pot, slow cooker, pressure cooker or instant pot and a hearty supper is on the saloon table in minutes.
1 potato, scrubbed and diced
½ cup matchstick carrots
10-ounce can of chunk chicken, broken up
Medium onion, diced
2 cans, 15 ounces each, cream style corn
1 teaspoon ground black pepper
1 tablespoon dried parsley flakes
32-ounce carton of low sodium chicken broth
½ cup dried potato flakes
Grated Parmesan cheese (optional)
Cook the potato, carrot, chicken, onion, corn, pepper, parsley and broth until the potato is tender. Gradually stir in potato flakes, stirring over medium heat, to thicken to taste. Ladle into soup bowls and pass the cheese. Serves 4.