Friday, March 16, 2018

Janet Groene's Quick Recipes for Sailboats and Motorboats

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Galley Recipe of the Week
Master Recipe for Chili

Chili contests. Chili recipes. From vegetarian to venison, the world is awash in chili recipes. Let’s cut to the chase with one master chili recipe.  
Worcestershire sauce? Bacon bits? Poblanos, serranos, chili powder, herbs? What kind of hot sauce?  Toppings? Stockpot or slow cooker? Campfire, camp stove or RV range? Chili beans, kidney beans, black beans? 
         Here are the basics. The rest is up to you.

3 pounds ground meat (beef, pork, chicken, turkey, venison, buffalo, sausage, preferably two or more)
3 medium onions, diced
4 cloves garlic, minced
3 ribs celery, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans, 28 to 32 ounces each, diced tomatoes, undrained
4 cans, 15 ounces each, beans, preferably two or more types, undrained

In a large pot brown meat, gradually stirring in onion, garlic, celery and green and red peppers. Add tomatoes and your own secret ingredients. Cover and simmer long and slow while flavors blend. Stir in undrained beans and simmer some more. Serves 12 to15. 

Are you prepared for a weather delay?  A bridge that won’t open? A check that is delayed, leaving you broke in a strange port? An engine that won’t kick over? 

Even on a day sail or a quick fishing trip, stuff  happens. Food is the ultimate boating insurance. Janet Groene’s Survival Food Handbook is a guide to provisioning your boat with shelf-stable supplies from the supermarket. No pricey survival rations required.  

 Here’s a recipe made entirely from ordinary stowed ingredients. If your supermarket doesn't carry True Lemon, order it online. 

Shrimp Linguine Alfredo

1 packet True Lemon lemon crystals
½ cup water
1 tablespoon dried diced onion bits
1 teaspoon dried garlic granules
2 to 3 cans shrimp, drained and picked over
12-ounce package linguine, cooked according to package directions
24-ounce jar Alfredo sauce, regular or lite
Small jar diced pimento
Dried parsley flakes (optional)

Mix lemon powder with water and soak dried onion and garlic granules 30 to 60 minutes. Drain and save the liquid. Add soaked onion and garlic to the boiling water when cooking the linguine.
Drain linguine and fold in Alfredo sauce. Stir in 1-2 tablespoons pimento and heat gently. Adjust seasonings, adding some of the reserved lemon water to taste. Sprinkle with parsley flakes. Serves 5 to 6. 

Skillet Recipe of the Week

Hashed Brown Skilletopia
One skillet makes a big breakfast, lunch or supper.

12 eggs
1/3 cup milk or cream
1 teaspoon each salt, white pepper
16-ounce package hashed brown potatoes, thawed
2 tablespoons each butter and vegetable oil
8-ounce can peas and carrots, drained
Optional toppings:
Chopped scallions, chives or parsley OR
Shredded cheese OR
Real bacon bits OR
Salsa, ketchup or tomato sauce

Whisk eggs well with milk, salt and pepper. Melt butter and oil in a large, deep, nonstick skillet. Tilt to coat bottom and sides of skillet. Press potatoes into bottom and sides to form a crust. Use the back of a large, wet spoon to press into an even layer. 
Cover and cook over medium heat until potatoes are beginning to brown on the bottom. Carefully pour in eggs and sprinkle with peas and carrots. Cover and cook just until eggs set but are still moist. Slides out onto a cutting board and serve in wedges. Serves 6. 

Cook’s note:  This is also good when made with frozen O’Brien potatoes, which include onions and red and green peppers.

Tips for the Boat Cook

* To make hush puppies, mix Jiffy corn bread batter according to package directions but use only enough milk to make a stiff dough. Stir in very finely chopped jalapeno and onion. Deep-fry in walnut-size blobs.

* Soothe seasick stomachs. Stir a sachet of dried ginger honey into hot water or tea.

* One of the most popular,  space-saving spice blends is Italian seasoning. When you make your own you can fine-tune the mix to your own tastes. Here’s a start: 5 tablespoons each dried, crumbled oregano and dried, crumbled thyme; 2 tablespoons each dried basil and crumbled rosemary; 1 tablespoon each freshly ground peppercorns and rubbed sage. Optional: ½ teaspoon cayenne pepper. Keep cool and dry. 

* Many classic meatloaf recipes call for a can of condensed cream of tomato soup. For a change, try the same recipe with another condensed soup such as chicken gumbo, alphabet, beef vegetable or creamy onion.  

* Drain a jar of stem-on maraschino cherries. Save the syrup and fill the jar with gin, rum or bourbon. Refrigerate overnight. Drain off booze and mix it with the reserved syrup to spoon over ice cream or pound cake  Pat cherries dry with paper towels, dip in melted chocolate and serve as an after-dinner lagniappe.  

* Bacon burgers will be easier to serve and eat if you cut up the crisply cooked bacon and mix it with the ground beef. Every bite will burst with bacon goodness. 

Friday, March 2, 2018

Smooth Sailing with Easy Boating Recipes

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Galley Recipe of the Week
Cape Horn Corn Cakes

    The beauty of this simple recipe is that it goes one way for breakfast and another way for lunch or dinner. 

2 eggs
1 cup milk or water
2 cups biscuit mix
15-ounce can whole kernel corn, drained*

    Whisk eggs and liquid well, then stir in biscuit mix.  If batter is too thick, add more water or milk. Add corn.   Fry on a lightly grease griddle as for pancakes. Serves 4.
Breakfast options: Add  crumbled, cooked bacon to the batter. Serve with pancake syrup. Serve with sausage gravy. Top with fried or poached egg.
Lunch or dinner options: Use corn with red and green pepper bits. Serve with marinara or tomato sauce, gravy or cheese sauce. Top with corned beef hash.

*Liquid can be used as part of the water measurement.

Tips for the Boat Cook

    * Add vitamins, cut carbs when you serve bolognese or marinara sauce over wedges of steamed cabbage instead of spaghetti.

    * Rule of thumb: plan two ounces of pasta per person.

    * You know that beer batter that you use for fish? Try it on asparagus spears, onion rings,  whole green or wax beans or red or green red pepper rings. Deep fry as usual. For dessert, dip banana and pineapple chunks in it.

    * Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion. 

    * Mix 1 part bottled pesto with three parts soft butter. Chill and slice. Put pats on sizzling hot fish or steak from the grill. 

    * When provisioning keep in mind that microwave popcorn costs three times more than kernels and takes up ten times more space. For tips on getting the most nutrition into your emergency food locker see Survival Food Handbook, a guide to stocking your boat with familiar, affordable supermarket staples for everyday or emergencies.   

Pantry Recipe of the Week
    This is this week’s recipe made entirely with shelf ingredients. Sunflower “nuts” are shelled, salted, roasted sunflower seeds.

Red Pepper Pasta
1 tablespoon powdered chicken bouillon
12-ounce package pasta
10-ounce jar roasted red peppers, drained*
½ cup grated Parmesan

Packaged, salted sunflower “nuts”

    Add bouillon to the pasta water and cook pasta. Drain, saving liquid. Fold in chopped peppers and grated Parmesan. Add pasta water to moisten to taste. Put on plates and sprinkle with sunflower “nuts”.  Serves 6.

*Can be added to the pasta water

Skillet Recipe of the Week
Peachy Sweet Sausage Skillet
    Save excess the peach juice to use in fruit punch.

1 pound bulk mild Italian sausage
Medium onion, diced
15-ounce can diced peaches, drained
2 cups Tater Tots, thawed

    Fry out sausage, gradually adding onion. When sausage is crumbly and browned, spoon off any excess fat. Stir in peaches and some of the juice. Cover and cook 5 to 10 minutes to develop flavors. Arrange Tater Tots on top, cover, heat through and serve. Makes 4 portions.

See more of Janet Groene’s shortcut recipes at

Friday, February 23, 2018

Janet Groene's Feast Afloat: Recipes for Boating, Sailing

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email

Galley Recipe 
Of the Week
Dirty Rice
In the old South, slaves were given the gizzards, livers and other scraps from chickens  while the best parts stayed in the big house. The flavorful scraps were ground, browned,  highly seasoned with hot spices, bulked up with rice and called Dirty Rice. 
Sausage is your shortcut to this easy, one-pot soul food standard. 

1 pound lean bulk sausage
Large onion, diced
Small green pepper, seeded and diced
2 to 3 ribs celery, chopped
1 cup long-grain rice
2 cups water
1 teaspoon powdered chicken bouillon (such as Knorr)
½ cup minced parsley
Tabasco sauce

Fry out the sausage, breaking it up and gradually stirring in vegetables over high heat. Stir in rice to coat with pan drippings. Add water and bouillon. Bring to a boil, cover, reduce heat and cook over low-medium heat 20 minute or until rice is tender. 
Fold in parsley or sprinkle it on top. Pass the Tabasco. Serves 4. 

Pantry Recipe of the Week

Canned and packaged foods are good boating insurance. Even a day sail can turn into a lengthy adventure. For a book on how to provision a boat with pantry foods from the supermarket see Survival Food Handbook, published by International Marine/ of McGraw-Hill.  

“Pork”and Sauerkraut
Canned chunk turkey is affordable, easily available and a surprising substitute for pork, especially when it’s wed with sauerkraut. Tweak these amounts according to the size and tastes of your crew. Here’s an easy meal.

1 can sauerkraut, drained and rinsed
1 teaspoon sugar
10-ounce can chunk turkey, with juice
1 cup dark beer or ale
1 tablespoon caraway seeds (optional)
1 or 2 cans small whole potatoes, drained and rinsed
Put sauerkraut in a pan and sprinkle with sugar. Let stand 10 minutes or so to dissolve sugar. Top with broken up turkey, beer or ale, caraway seeds and potatoes. Cover and bring to a boil. Stir, cover, reduce heat and simmer to blend flavors. Serves 4. 

See more of Janet Groene's shortcut recipes and cooking tips at

Skillet Recipe of the Week 
Lemony Beef ‘n Beans

1 large lemon, very thinly sliced
2 tablespoons sugar
3-pound boneless, pot roast
1 packet dry onion soup mix
1 cup water
2 cans white beans such as Great Northern, drained and rinsed
1 can kidney beans, drained and rinsed
Minced parsley or dried parsley flakes

Remove any seeds from lemons and sprinkle with sugar. Set aside.  A juicy glaze will form. 
In a large skillet, brown the pot toast. Sprinkle with onion soup mix. Add water, cover and cook 30 minutes, adding more water if needed. Cover roast with beans and arrange lemons over the beans.    Cover and simmer another 15 minutes or until roast is tender.
Spread beans on plates and garnish with lemon slices. Cover with sliced meat and pan juices. Shower with minced parsley. Serves 6. 

Friday, February 16, 2018

Seagoing Recipes for Cruising Sailors

Blog copyright Janet Groene, all rights reserved. 
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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

Limey Cake
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
5 eggs
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

** 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

Skillet Recipe of the Week
Bistro Chicken

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.   

Friday, February 9, 2018

Cruising Recipes for Sailors and Powerboaters

Blog copyright Janet Groene. To donate in support of these weekly posts use your PayPal account to send to


Thinking about sailing Maine this summer? The Grenadines next winter? These cruise meals will be easy and pleasy, and they won't break the bank.

Galley Recipe 
of the Week
Hungarian Bean Soup

    This steamy soup is for you liveaboards who are toughing out winter in cold climates. Many of the ingredients contain salt, so don’t add more. Pass salt and pepper at the table. 

1 can kidney beans
1 can diced tomatoes

3 cups water plus 4 chicken bouillon cubes
12-ounce package kielbasa, chopped
2 carrots, peeled and cut up
Medium turnip, peeled and cut up
Medium green pepper, seeded and chopped
1 teaspoon minced garlic
1/3 cup flour
2 cups water
Sour cream

    Rinse and drain beans. Put tomatoes, 3 cups water, bouillon, kielbasa, carrots, turnip, green pepper and garlic in a pot. Bring to a boil, cover, reduce heat and simmer until vegetables are tender. Stir in beans. In a bowl whisk flour into 2 cups cold water.  Stir into soup until it thickens. Turn off heat.
    Stir in sour cream to taste or ladle into bowls and top with a mound of sour cream. Good with caraway rye bread or rolls.  Serves 6. 

See more of Janet Groene's  shortcut recipes at

Pantry Recipe

of the Week
    Pantry recipes are meant for convenience or emergencies. Instant rice is not as cost- or space-efficient as raw rice but it saves time and fuel. To substitue raw rice, use 1/2 cup rice and cook 20 minutes longer.

Souper Chicken and Rice
1 can condensed chicken and rice soup
1 can condensed chicken gumbo soup
2 soup cans water
10-ounce can chunk chicken, broken up
Small can mushroom pieces, drained
1 1/2 cups instant rice
    Bring soups, chicken with any juices, mushrooms and water to a boil. Stir in instant rice. Cover and let stand 7 to 10 minutes until rice is soft. Stir and serve. Serves 6. Pass the pepper mill.

Tips for the Boat Cook

    * The more harsh the abrasive cleaner, the more the surface is left open to more stains in the future. The exception is the revered iron skillet, which has open pores to retain oil. Use a stainless steel mesh scrubber on stubborn build-up. Don't use steel wool, which rusts.

    * Need to resurface wood lockers in the galley? A reader in BOAT/US recommends a wood-look film called Belbien.

    * Use a pill organizer as a spice shelf. Take just enough on each cruise, keeping your main spice stash safe and dry at home.

    * Boil a big pot of sweet potatoes or heat up a can of sweet potatoes in juice. Drain. Mash coarsely and stir in powdered orange gelatin dessert mix to taste. 

    * Make stuffed tomatoes as a side dish or a vegetarian main dish. Fill with sauteed mushrooms, buttered bread crumbs and beaten egg and heat through.

    * There is no substitute for freshly peeled and chopped garlic, but galley time savers include minced garlic in a jar, garlic salt, garlic powder and dried garlic granules. 

Skillet Recipe 
of the Week

Hot Harvest Skillet Stew

This dish is vegetarian and vegan. If you prefer a meatier stew add two cups cut up, cooked chicken, beef, pork or sausage. 

1/4 cup olive oil
2 cups diced hard squash such as butternut
1 can of whole kernel corn, drained
Large onion
1 teaspoon minced garlic
2 jalapeno peppers, seeded and chopped fine
1 teaspoon chili powder
1 can of diced tomatoes
1 can Great Northern or other large while beans, drained and rinsed
Salt, pepper to taste

    Heat oil in a large skillet and brown squash and corn, gradually stirring in onion, garlic and peppers over high heat. Stir in chili powder, then diced tomatoes. Cover, reduce heat and simmer until squash and peppers are tender.
    Stir in beans and heat through.  Adjust seasonings and serve in soup plates. Serves 4.

Friday, February 2, 2018

Tides of Compliments for Boat Cooks

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Galley Recipe of the Week

Tomato Moosh
    When you need a quick, one-pot side dish to go with meat or fish from the grill, just open a can of tomatoes.

1 sleeve (about 20) of buttery crackers such as Ritz or Club
1 stick butter
1 tablespoon each sugar and dried parsley flakes
1 teaspoon dried, crumbled thyme
28- to 32-ounce can of diced tomatoes
    Coarsely crush the crackers. In a saucepan. Melt butter and mix in crackers. Stir in seasonings, then tomatoes. Cover and heat over low fire until crackers are mooshy. Stir and serve.    Serves 6.

Pantry Recipe of the Week
    When you’re out of fresh food, see these weekly recipes from the shelf. Scroll down for information about Janet Groene's Survival Food Handbook (International Marine) .

Pistachio Pudding
1 package pistachio instant pudding
1/4 cup sugar
20-ounce can of pineapple tidbits or crushed pineapple
1 teaspoon vanilla extract
1 cup pistachios or other nuts
14-ounce can of cream such as Nestlè’s, shaken

    Put pineapple with its juice and vanilla in a bowl. Sprinkle with dry pudding and sugar.  Fold gently while adding nuts. When it begins to thicken, fold in cream to taste. Serve as is or chill. Serves 6.

Tips for the Galley Cook

    * Buy a day-old pecan pie on sale. Chill. Chop it to pieces, fold in whipped topping to taste and pile into sherbet glasses. 

    * Cover a plate with very finely chopped cooked bacon, green pepper and sweet onion.  Separate a tube of biscuits. Cut them in half. Press hard into bacon mixture. Arrange in a single layer over hot, fully cooked chili or stew. Cover and simmer until biscuits turn puffy and firm, as for dumplings.  

    * Add water to a two-cup packet of sausage gravy mix and cook until it thickens. Fold in a half cup of crumbled blue cheese and two cups of lump crabmeat. Serve over rice, mashed potato, toast, what have you. 

    * To make a hot toddy on a cold night under the stars, heat one quart each tea, cranberry juice and apple juice. Dissolve 2 teaspoons of cinnamon and a cup of sugar. Keep hot. Put a shot of rum in each mug and fill with hot mixture.

Skillet Meal of the Week
Cranberry Chicken
    The chicken can be white or dark meat, with or without bone and skin, sized to suit your crew. 

4 servings chicken (your choice)
2 tablespoons vegetable oil
2 large sweet potatoes, peeled and cut up
1 can whole berry cranberry sauce
1 cup barbecue sauce

    In a large skillet, brown chicken in hot oil. Arrange sweet potatoes around chicken. Stir cranberry sauce and barbecue sauce together and pour over the skillet. Cover and simmer until sweet potatoes are tender and chicken is done. Serves 4.

Friday, January 26, 2018

Seaworthy and Easy Recipes for Boating

blog copyright Janet Groene, all rights reserved. To donate $5 per year in support of this site use your PayPal account and send to

Galley Recipe of the Week

Seafood ‘n Sherry
    This versatile recipe  makes use of your improv skills as a cruising chef.  It’s delicious with almost any kind of seafood plus a generous tot of  sherry.
1 to 2 pounds cut-up seafood
10-ounce can sliced mushrooms, drained
½ stick butter, melted
1/4 cup milk or cream
½ teaspoon onion powder
1 can condensed cream of mushroom soup
½ soup can sherry or cooking sherry *
1 tablespoon dried parsley flakes

    Mix seafood, mushrooms, butter, and cream in a buttered pan. Whisk together soup and sherry with onion and parsley and pour over seafood mixture. Cover and cook over low heat just until it’s bubbly and the seafood firms up.   Stir and spoon over  rice, baked potato, biscuits, polenta, etc. Serves 4.

*Cooking sherry has added salt, so use low-sodium soup. 


Pantry Recipe

 of the Week
    Every week see a new recipe that requires no fresh ingredients. A good supply of canned and packaged foods is the best boating insurance.

Lentil Pumpkin Soup
    This is easily made a vegan or vegetarian dish. Just use vegetable broth or bouillon.  To make it meatier, add canned chunk ham. 

2 tablespoons olive oil
1 teaspoon curry powder (or more to taste)
2 tablespoons dried onion bits
½ cup lentils
32-ounce carton of broth (chicken, beef or vegetable) OR
4 cups water and 4 bouillon cubes
15-ounce can of solid pack pumpkin
Salt, pepper to taste
14.5-ounce can diced tomatoes (optional)
Shredded coconut for a garnish (optional)

    Pick over , rinse and drainlentils and stir into hot olive oil with the curry powder and onion bits to coat well. Add broth or water plus bouillon and stir in the pumpkin. Bring to a boil, cover, reduce heat and simmer 20 to 30 minutes or until lentils are tender. Season to taste. Serves 4.
    Optional: garnish with shredded coconut. I have also added a can of diced tomatoes to this soup. .
    Pressure cooker method: Proceed as above and bring cooker to full pressure for 5 minutes. Let pressure return to normal. Do not quick-cool.

Tips for the Boat Cook

    *To make homemade cheese spread, cut up a pound of American cheese and heat it with a 12-ounce can of evaporated milk. Stir in 1 tablespoon each vinegar and yellow mustard with a dash of cayenne pepper. Stir and heat until smooth. Cool to lukewarm, stir and pour into a crock or jar.  Keep in ice chest or fridge up to three weeks.
    * When adding yogurt to a recipe, fold it in carefully. Vigorous mixing breaks it down and makes it runny. 

    *When provisioning for a long passage, stock at least one extra day’s food for every three days you plan to be underway. Stuff happens. Good backups include whole almonds, peanut butter, high-fiber crackers, popcorn and canned seafood (which has a long shelf life.)

    * Sprinkle a buttered casserole lightly with sugar-frosted cornflakes before adding berries for cobbler. They’ll absorb excess juice and add sweetness.

    * When making stew, cut up root vegetables very fine and nobody will notice it contains some lower-calorie turnips and rutabagas replacing high-calorie white potatoes.

    * Make mess-free s’mores in foil. Cover ½ cup graham cereal squares with 1 tablespoon miniature chocolate chips and about 1/4 cup miniature marshmallows. Bring up 4 corners of the foil and twist to seal. Heat in the oven or on the grill over low-medium coals until melty. 
Eat with a spoon.


Skillet Recipe of the Week

Stove-top Apple Cake
½ cup vegetable oil
2 eggs or equivalent
 1 cup sugar
2 teaspoons apple pie or pumpkin pie spice
1 teaspoon vanilla or butter rum extract
1 ½ cups flour
½ teaspoon baking soda
1 cup chunky applesauce or finely chopped fresh apples
½ cup chopped nuts
1/3 cup raisins
    Generously grease a heavy 12-inch skillet, preferably cast aluminum. Whisk oil, eggs, sugar, spices and flavoring. Stir in flour, baking soda and applesauce just until everything is evenly wet. 

    Fold in nuts and raisins. Put batter in the skillet, cover tightly and cook over low/medium heat until toasty around the edges and springy in the middle. Cake will be heavy and moist. Good with or without frosting.