Janet Groene lived ten years on the go by sailboat and RV. Her writing assignments have taken her all over the world in boats and campers of many kinds. See more of her shortcut recipes for boating, camping and RV travel at https://campanrvcook.blogspot.com
Galley Recipe of the Week
Applesauce Skillet Cake
No electric mixer needed. I like cast aluminum for baking atop the stove because it spreads the heat evenly over bottom and sides. Cast iron, stainless steel and thin aluminum don’t give the even heat needed for even stovetop baking.
1 cup liquid eggs (such as Egg Beaters)
1/4 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
1 2/3 cups applesauce
12-ounce can baby carrots
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon each cinnamon, nutmeg, salt
1 cup raisins
½ cup chopped nuts
Grease a cold, 10-inch, deep, cast aluminum skillet for which you have a heavy, tight-fitting lid. In a large bowl whisk egg substitute and oil, gradually adding sugar. Add vanilla and applesauce. Mix dry ingredients in a bowl or bag and mix in. Fold in chopped nuts and raisins. Spread in cold skillet, cover tightly and place over medium-low burner for 30 minutes. Check for doneness. Baking times vary depending on your stove.
Cake should be springy to the touch and pulling slightly pulling away from sides of the skillet. Don’t be tempted to turn heat higher or check too often.
When cake is done, let it cool in the skillet, uncovered, 10 minutes or so. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar.
Skillet Meal of the Week
Whether it’s breakfast, lunch or dinner nothing beats a rich omelet that’s bulked up with tasty ramen noodles. When you buy ramen that cooks in its own tub, and eggs in a carton, you don't have to wash extra pans and bowls.
2 tubs ramen lunch any flavor
½ stick butter
1 pint eggs such as Egg Beaters
1 bunch scallions
Lift lid of ramen tub just enough to add boiling water according to package directions. Cover and set aside. Slice white and light green parts of scallions and stir-fry in melted butter in a big, nonstick skillet. Drain ramen, discarding liquid, and stir fry noodles in butter.
Spread noodles in an even layer and carefully pour eggs over. Cover, reduce heat and cook just until eggs set. Serves 4.
Cook’s note: To add calico color and a vegetable or two, stir-dry a couple of handfuls of baby spinach or shredded red cabbage with the scallions.
Tips for the Galley Chef
* Do you have a freezer on board? Make your own ice cream novelties. Put large waffle cones in the freezer to chill them. Let ice creams soften at “room” temperature just until they can be spooned into cold cones. Quickly stuff cones with layers of ice cream, sherbet, nuts, and other goodies. Wrap and freeze. To serve, fold a napkin or coffee filter around cones and hand ‘em out. No plates, no forks, big smiles.
* Does your galley stove require preheating? When you have boiling water, fill a thermos so you can always make coffee, jello, ramen, instant soups, etc. without starting the stove.
* Make a lazy susan for the table. Buy two identical, round, straight-sided cake pans. Put marbles or ball bearings in one. Place the other one on top. Fill with condiments, spaces, creamer, sugar, whatever. You have a lazy susan and you can always take it apart to make cake.
Pantry Recipe of the Week
No fresh foods needed for these weekly recipes. Save them for emergencies or just a lazy day.
2 cans, 10 ounces each, chunk chicken
20-ounce can pineapple tidbits
1/4 cup soy sauce
2 tablespoons cornstarch
½ teaspoon each celery seed and nutmeg
Drain chicken and pineapple into a cold pan. Add soy sauce. Stir cornstarch into liquid. Then heat, stirring until it thickens. Fold in chicken and pineapple. Heat through. Spoon over a starch such as rice, potato, noodles, pasta. Too hot to cook rice? Too rough to boil pasta? Just pile crisp Chinese needles on each plate and top with the chicken.