Friday, November 9, 2018

Easy Menus for Sailing, Cruising, Boating

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Galley Recipe of the Week
Tuscan Bread Salad

    Let pan-roasted butternut squash warm up this simple salad supper. Many wonderful salad blends are available now on the supermarket's produce shelf.

12-ounce package diced butternut squash OR
1 ½ cups peeled, diced vegetable known in the Caribbean and Africa as pumpkin
1/4 cup vegetable oil
Medium onion, sliced in crescents
1 handful baby spinach (optional)

1 bag of salad greens
Small can sliced black olives, well drained
½ cup bottled Italian dressing
1 bag of large size seasoned croutons
Shredded mozzarella cheese ad lib

    Sizzle the squash in hot oil to brown it, gradually stirring in onion. Cover skillet and reduce heat to cook just until the squash is fork-tender. Stir in spinach. Cover and set aside.
    In a salad bowl toss greens, olives and dressing with warm vegetables and croutons. Serve at once topped with shredded mozzarella. Makes 6 main dish servings.

Pantry Recipe of the Week
    Each week see a recipe made entirely from ingredients off the shelf. No fresh foods are needed. For an entire cookbook of shelf-stable ingredients, and a guide to provisioning your boat’s emergency pantry with foods that need no refrigeration, see Survival Food Handbook.


Good-as-Gold Fruit Compote
    Powdered  fruit-flavored drinks save time, space and weight, and they keep on the shelf for weeks.
They come in “sleeves”, each sized to add to a 12-ounce bottle of water.

1 or 2 cans diced or sliced peaches in their own juice
1 cup snipped, dried apricots
1/4 cup golden raisins
1/4 teaspoon cinnamon
3/4 cup water

1/4 cup brown sugar (optional)

1 sleeve orange drink mix powder 

    Bring everything to a boil, cover, turn off heat and let steep until dried fruit is plump. Serve as a side dish or spoon over sponge cake, pudding, ice cream.
    Optional: Stir in Galliano to taste.
Boat Chef Tips

    * Make fried rice with half cooked rice, half cauliflower “rice”.

    * Liquid smoke flavoring keeps forever on the shelf. Keep it on hand to add by the drop to baked beans, barbecue, pan-fried burgers. Use very sparingly. Too much gets acrid.

    * The next time you make an overnight breakfast strata, use sourdough bread for a tempting new tang.


   * This baking rack is sold for roasting chicken legs and stuffed jalapenos. It’s also handy to hold waffle cones while filling them with M&Ms, instant pudding, ice cream, fruit salad and other snacks or desserts. The legs fold for easy storage.  


Skillet Meal of the Week
Hash ‘n Eggs for Two

1 medium white potato, scrubbed and cut up
1 medium sweet potato, peeled and cut up.
2 tablespoons olive oil
Small onion, cut up
1 teaspoon minced garlic
Medium poblano pepper, seeded and cut in strips
Small can chunk ham, broken up
Handful of baby spinach leaves, trimmed (optional)
2 to 4 eggs
Grated cheese (optional)

    Sizzle potatoes in hot oil, gradually stirring in onion, garlic, poblano pepper and onion. Stir in drained ham. When these are nicely browned, cover the skillet and cook over low heat until potatoes are tender. Stir in spinach to wilt. Make depressions in the mixture and break eggs. Cover skillet and cook until eggs are done as desired. Season to taste. Serve as is or sprinkle with grated cheese. Serves 2.

Friday, October 19, 2018

Serious Meals for Serious Sailing, Cruising, Boating

Thank you for your donation of $5 a year in support of this weekly publication. Use your Paypal account to janetgroene at

Cruising Prep 101
    How much food is enough? What pantry items make up a good meal? What to do if the refrigerator fails?  What’s a good back-up stove? How do I clean up after a flooded bilge? 

    Survival Food Handbook is about provisioning your boat for independent cruising. He ready for different emergencies. Make the best use of affordable, familiar supermarket staples rather than high-priced survival foods. Order in paperback or e-book.

Galley Recipe of the Week
Skillet Bread Pudding

    Serve it for breakfast or dessert. Use more of less sugar depending on whether the applesauce is sweetened.

1/4 stick butter, softened
3 eggs
2 cups milk or half and half
½ cup sugar
1 teaspoon vanilla
1 teaspoon apple pie spice or cinnamon
3 cups cubed stale bread
1 ½ cups chunky applesauce   
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon

    Heavily butter bottom and sides of a heavy skillet or saucepan, using the 1/4 cup butter. Whisk eggs, milk, vanilla,  spice and sugar well. Fold in bread and applesauce. Let stand 10 minutes, stir again and put in buttered pan. Cover tightly and cook over low-medium heat until it’s set, as for custard. Sides and bottom should have a nice, buttery brown crust.
    Sprinkle with cinnamon sugar and serve warm, cooled or chilled. This makes breakfast for 4 or dessert for 6 to 8.

   Optional: Add more fruit, such as dried plums or Craisins. 

Tips for the Boat Chef

    *An easy fix for cooked or canned carrots. Drain carrots. Heat in white sauce. Just before serving, fold in canned French fried onions to taste. 

    * Cook one or two diced apples until crisp-tender, then fold in a jar of Harvard beets. Heat, eat as a vegetable side dish. 

    * Pickled onions make a great garnish for almost any main dish or salad. Fill a medium saucepan with thinly sliced red or white onions. Add a cup of white  vinegar, half cup of water and a cup of sugar. Stir. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, for 5 minutes. Cool. Add salt and pepper to taste. Chill. 


    * Make stuffed shells with chopped mushrooms instead of meat. Saute mushrooms in butter and bind with grated cheese such as Cheddar or mozzarella. Stuff  cooked shells and heat in bottled sauce of your choice. Alfredo, marinara, clam sauce. All good.

Pantry Recipe of the Week

Shoo Fly Cake
    This cake version of Shoo Fly Pie is easy to make and it retains all the old-time taste of a favorite Amish pie. 

2 cups flour
1 cup brown sugar
1/2 cup butter, lard or shortening
1 cup boiling water
½ cup light molasses
1 ½ teaspoons baking soda

    Cut fat into a mixture of the flour and brown sugar until mealy. Remove and save a  half cupful.  Bring water to a boil in a pan large enough to hold at least 3 cups.  (Mixture may froth up).  Stir molasses and baking soda into water until it stops foaming, then fold  liquid into the flour mixture until it’s evenly moistened. Put in a greased  pan and sprinkle with reserved crumb mixture. Bake 40 to 45 minutes, or until it’s springy to the touch, at 350 degrees. Serve as is or with whipped topping, cream, whipped cream or vanilla sauce.
    Stove-top method. Grease a heavy 10-inch skillet. Put batter in the cold skillet and place over low/medium flame, using a flame spreader if necessary. Cover tightly and test after 15 minutes and every 5 minutes after that. Cake is done when it’s springy to the touch and pulls slightly away from edges of the pan.
    Solar method. Pre-heat solar cooker to 350 degrees and proceed as above. Put baking pan in the pre-heated solar cooker.

Skillet Meal of the Week
Smothered Salmon Feast

½ stick butter
1 teaspoon minced garlic
4 salmon fillets, about 6 ounces each OR

2 cans salmon, drained
4 baby bok choy
4 baby yellow squash

Medium red sweet pepper
½ cup apricot preserves
1 tablespoon Dijon mustard
1 tablespoon white wine
More white wine to deglaze skillet

    Lightly salt and pepper fresh salmon. Canned salmon is already salted. Cut bok choy and squash in half lengthwise. Seed red pepper and cut in slices.  Mix apricot preserves, mustard and white wine. Melt better and saute garlic in a large skillet. Place salmon in skillet and arrange boy choy and squash around it, cut side down. Cover and turn heat to High. Cook 4 minutes, then turn salmon over and drizzle with apricot mixture. Cover and continue cooking until salmon and vegetables are done.
    Remove food to plates. Return skillet to high heat. Deglaze pan with white wine and pour over plated food. goes well with steamed rice.  Serves 4.

Friday, October 5, 2018

Boat Galley Cooking Made Easy

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 Survival Food Handbook is a guide to provisioning your boat, camper or home with familiar, affordable, shelf stable supermarket foods for everyday or emergencies.

Galley Recipe of the Week
Salsa Sausage Burgoo

1 pound lean ground sausage
1 tablespoon vegetable oil
15-ounce can refried beans
16-ounce jar salsa (mild, medium or hot)
15-ounce can white or black beans, undrained
1 cup frozen corn kernels (optional)
Water or broth (optional) 

    Fry out the sausage in hot oil, breaking it up. Stir in refried beans, then salsa, beans and corn. Cover over low heat until hot and well blended. Add water or broth if you like. Serves 4 as a soupy stew, or spoon over rice, noodles, pasta to serve more people. 

Pantry Recipe of the Week
In this weekly feature we feature a dish that can be made entirely from stored foods.  For an entire book of recipes made from supermarket staples plus tips, lists and how-to information on emergencies see the Survival Food Handbook in Kindle or paperback 

Conchy Green Beans

32-can cut green beans
2 tablespoon diced dried onions
I can mushroom pieces, drained
1/4 cup butter, margarine or butter flavor shortening
1 tablespoon balsamic vinegar
1 teaspoon each dried chives and tarragon
1/2 teaspoon celery seed

    Open  green beans and drain by holding the lid in place, saving ½ cup of the juice. Soak dried onions in this juice. Heat butter and brown mushrooms. Stir in vinegar, herbs and drained onion bits. Gently fold in green beans. Cover and cook over low heat 15 minutes or more to blend flavors. Serves 6 as a side dish.  Goes great with steaks or chops from the grill.

Tips for the Galley Chef

* Before grilling vegetables such as eggplant, summer squash or zucchini cut in half. Then score the cut surface with a sharp knife. Brush generously with a good olive oil vinaigrette. Allow 10 minutes or more for flavors to penetrate. Grill cut side down.

    *Make a sweet, crunchy topping for soup or salad. Chop 2 slices cooked bacon and 2 scallions. Cut corn from one fresh cob. Toss together. Sprinkle on.

* Make fruity pancake syrup by boiling two cups sugar with one cup unsweetened  fruit juice such as white grape, pineapple, apple, berry.

    * When you accidentally make a soup or stew too salty, double every other ingredient, continue with the recipe and freeze the extra half for a future camp-out.

Skillet Meal of the Week

Olive Tree Chicken Stew

2 cans, 15 ounces each, whole small potatoes
2 tablespoons vegetable oil
2 cans, 10 ounces each, chunk chicken
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 cup (or more to taste) mixed, pitted olives, well drained and cut up if large
1 tablespoon cornstarch

    Drain potatoes and chicken. Save chicken juice Add water to make 2/3 cup. Set aside. Heat the oil in a  skillet and sizzle potatoes and chicken to brown them. Continuing over high heat, stir in cumin until fragrant. Stir cornstarch into reserved juice, then add to skillet and stir until thick and bubbly. If sauce is too thick add water, broth or white wine.  Serves 4 to 6.  Pass the pepper grinder.

Friday, September 28, 2018

Boating Recipes for Cruising Cooks

Thank you for donating $5 a year in support of this blog. Use Paypal to send to janetgroene at

Janet Groene jokes that she can cook a six-course meal in a telephone booth. She and Gordon lived full-time on the go for 10 years. 

Galley Recipe of the Week

Sesame Noodle Salad
    Use many different vegetables to make this salad as colorful as a calico quilt. To make it a main dish add bite-size, cooked chicken, ham, shrimp, tuna or steak or serve a hard-cooked egg with each portion. It can be served  warm or chilled. 


12-ounce box of linguine
4 cups mixed vegetables, cut in matchsticks (green and red pepper, seeded cucumber, carrot, jicama,, celery, zucchini,  perhaps some thawed peas and diced plum tomatoes)
1/3 cup creamy peanut butter
½ teaspoon sesame oil (or more to taste)
2 tablespoons each vegetable oil,  vinegar and honey
1/3 cup sesame seeds
    Cook and drain linguine and toss with vegetables. Mix peanut butter, oils, vinegar and honey well and toss with linguine mixture. Sprinkle with sesame seeds. Use a spaghetti claw for serving. Serves 6 to 8. 

Pantry Recipe of the Week

Each week see a recipe that can be made with ingredients from the pantry. No fresh foods required. Stuff happens, so keep a good reserve of canned and packaged foods. For an entire book about provisioning, food emergencies and delicious recipes using pantry foods, see Survival Food Handbook


Dulce de Leche Fruit Pie
    Caramelized condensed milk, or dulce de leche (dull-cha-dee-lay-chay)  is available in the Latin foods sections of  supermarkets. It’s very rich and sweet, so use it sparingly. 

15-ounce can of peaches, pears or pineapple

1 graham cracker pie crust, homemade or store bought
About 2 tablespoons dulce de leche
3 tablespoons fresh, bottled or reconstituted lemon juice
14-ounce can sweetened condensed milk

    Drain fruit well and arrange in the pie crust.  Using two spoons, dot fruit with small flecks of dulce de leche. Whisk sweetened condensed milk with lemon juice and pour over pie. Chill.  Serves 6 to 8.

Tips for the Galley Chef

    * Bake waffle fries until crispy, sprinkle with Parmesan and serve with ranch dressing as a dip.

    * A spaghetti claw is handy in the galley for many foods and, if you buy a heavy duty metal claw  it’s also good for handling hot briquets in the stern-mounted grill.

    * For a change serve corn on the cob with herb butter, honey butter or pimento cheese spread instead of plain butter.


   * Rubberized twist ties are reusable and so versatile you’ll use them in the galley for everything from twist ties to a cookbook holder Shape one into a stand for your phone or metbook. Fill gaps in the cupboard. Secure items in rough seas. They are reusable and washable. Get two each 3, 6, 12 and 18 inches for under $12.

    * Hot pan handles? Buy inexpensive, washable potholders. Fold in half and whip with cotton twine to make a tube that slips over handles.

Skillet Meal of the Week
    One burner, one big meal. Mangia!
Turkey Slumgullion

 2 cans, 10 ounces each, chunk turkey
1 cup each  diced sweet onion and diced celery
½ cup diced roasted red pepper, drained
Small can mushroom stems and pieces, drained
1 ½ cups raw rice
1 can condensed cream of mushroom soup
½ cup mayonnaise
1 soup can milk
Freshly ground pepper 

    Drain turkey and add water to the juice to make 1 ½ cups liquid. In a large skillet, spread and break up turkey. Sprinkle with rice, then vegetables. Drizzle with the 1 ½ cups liquid.
    In a bowl whisk condensed soup, mayonnaise and milk. Pour over skillet. Cover, bring to a low boil and cook 20 minutes without stirring. If rice is not done (brown rice takes longer than white) cover and cook until rice is tender. Stir and serve. Pass the pepper mill. Serves 4 to 6.

Friday, September 21, 2018

Unbeatable Sailboat, Motorboat Recipes

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Galley Recipe of the Week
Asian Slaw

    This recipe has been going around in many versions. Here’s just one. It’s an ideal main-dish salad to make different each time by varying dressings (use a scant cup of bottled Asian, citrus, ranch, Catalina, French, etc.) and different proteins (tuna, nuts, seeds, diced tofu, chunk chicken). 

16-ounce package cole slaw mix
2 packages chicken flavor ramen noodles, broken in bite size
2 bunches scallions, trimmed and sliced

1 cup thawed peas (optional)
1 cup each sliced almonds, sunflower “nuts”
1/3 cup each balsamic vinegar, brown sugar and vegetable oil

Crush ramen in the packet with the heel of your hand

    Discard flavor packets from the ramen. Crush ramen. Lightly toss together cole slaw mix, noodles, scallions, almonds and sunflower seeds. In a small saucepan stir vinegar, brown sugar, oil and seasoning packets. Bring to a boil and toss with slaw mix. Serve now or chill. Serves 6. 

Pantry Recipe of the Week
    No fresh foods are needed for these weekly features. When you’re too busy to cook, or in an emergency, look to your pantry for shelf-stable ingredients that can be stowed for months, sometimes for years.
Vegetable Stuffing Mixup
    This is a one-pot meal that can be vegetarian if you wish.
It’s best to buy low-sodium and no-salt-added canned vegetables. Add salt later if needed.

Be prepared for any food emergency with the Survival Food Handbook. It's a guide to provisioning with affordable, familiar supermarket staples. Learn to choose, stow, prepare delicious meals without fresh foods, refrigeration or oven. See it in Kindle or paperback at

4 cans, 14.5 to 18 ounces each, different vegetables (mixed vegetables, peas, carrots, zucchini in tomato sauce, eggplant appetizer, diced tomatoes, green limas, whole kernel corn, diced rutabaga. Go for variety in color, taste  and texture.
1 teaspoon mixed Italian seasoning

2 tablespoons olive oil
10-ounce can chunk chicken, broken up (optional)
6-ounce box of chicken flavor stuffing
Can or jar of queso blanco or Alfredo sauce

1/4 to 1/3 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper

    Drain vegetables and chicken. Add water if needed to make 2 ½ cups liquid. Add Italian seasoning to liquid and set aside.
    Heat olive oil and sizzle chicken and any of the larger vegetables to brown them. Add liquid and remaining vegetables. Bring to a boil to heat through, then turn off heat. Fold in stuffing mix, cover and set aside a few minutes for stuffing mix to re-hydrate.
    Fold Parmesan into queso blanco or Alfredo sauce. Heat gently, stirring to melt Parmesan, and spoon over each portion to taste. Serves  6. 

Learn to make Hawaiian poke (say poke-kay) bowls with this delightful cookbook

Skillet Meal of the Week
Chicken Marrakesh
4 portions lean, meaty, skinless chicken thighs
½ teaspoon each cinnamon, ground cumin, ground coriander and chili powder
2 tablespoons vegetable oil
1 each large green, yellow and red pepper, seeded and cut in crescents
1 lemon, thinly sliced and any seeds removed
4 portions rice noodles or ramen

    Sprinkle chicken with mixture of the spices and brown in hot oil. Stir in peppers and lemon slices to soften them. Rehydrate noodles per package instructions.
    Remove chicken to four plates and stir noodles gently into hot pan drippings. Serve with chicken. Serves 4.

Friday, September 7, 2018

Easy Galley Meals for Boating and Sailing

Thank you for making a voluntary payment of $5 per year in support of this publication via Paypal to janetgroene at

Planning a long passage/ Living on board? Small budget, small boat,  big appetites? 

 For 10 years I lived full-time on the go in a 29-foot sloop and 21-foot diesel camper. Winters were spent cruising remote islands without an oven or refrigeration. While in the camper, which had a three-burner propane stove, I canned meats for boating all winter without refrigeration. While on the boat, we weren't very good anglers but when we caught the occasional fish that couldn’t be consumed that day, I canned the leftovers. 
        Here’s food for thought. 

Galley Recipe of the Week
Skinny Dipping

    Try white American cheese for a change from cream cheese and yellow cheese. Serve this warm with vegetable sticks and assorted chips for cocktail hour or a light lunch.

1 pound white American deli cheese, cut up
Small onion, chopped fine
1/2 teaspoon minced garlic
10-ounce can diced tomatoes with green chilies
3/4 cup skim milk
1/8 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
Assorted chips, vegetable sticks, pretzel sticks, what have you.

    Melt everything together over low heat in a saucepan, slow cooker, solar cooker or chafing dish, stirring occasionally. Makes about 4 cups.

Tips for the Boat Cook
   * Clean the coffee grinder occasionally to remove stale oils. Run it with a torn-up slice of bread. 

    * Cook like a down-east Mainer with this cookbook.

    * If you don’t have a spatter screen put a metal sieve or colander over the frypan when cooking bacon. 
    * To make burgers cook faster on the grill, poke your finger through the middle to make a hole. It will fill in during cooking.
    * To keep pasta from boiling over, add a tablespoon of olive oil or butter to the water.

    * To remove corn silk, run a damp paper towelover the ear.

Pantry Recipe of the Week
    No fresh ingredients necessary for recipes in this weekly feature. Survival Food Handbook (International Marine Books) is a guide to stocking your boat’s emergency food supply with affordable, familiar shelf-stable foods from the supermarket. Order in paperback or Kindle at

Cheeseburger Chowder
    Ready-to-eat  ingredients make this hot ‘n hearty chowder lightning fast. After a long day on the water you’ll have dinner on the table in jigtime. And, in an emergency, you can find all these ingredients on the pantry shelf.
15-ounce can diced potatoes, drained and rinsed
8-ounce can diced carrots, drained
12-ounce can roast beef in gravy
2 1/2  cups water
1 beef bouillon cube
2 tablespoons cornstarch
1/4 cup water
1 tablespoon grainy mustard
12-ounce can evaporated milk
8-ounce package process cheese (such as Velveeta), cut up

    In a saucepan combine potatoes, carrots, beef and 2 1/2 cups water. Bring to a boil and stir in bouillon cube to dissolve. In a small cup make a paste with cornstarch, 1/4 cup water and mustard. Stir into potato mixture over medium heat until it thickens. Over low heat stir in evaporated milk and cheese until cheese melts. If chowder is too thick, add water, broth or milk. Ladle into soup bowls. Serves  4. 


Skillet Meal of the Week
Poppy Seed Chicken

1 deli-roasted chicken about 4 pounds
1 can mushroom slices, well drained
1 tablespoon vegetable oil
Medium onion, diced fine
1 can condensed cream of mushroom soup
½ cup whole milk or half and half
8-ounce carton  sour cream
1 sleeve round crackers (e.g. Ritz)
½ stick butter, melted
2 tablespoons poppy seeds

    Cut chicken into bite size. Crush crackers by squeezing sleeve. In a roomy skillet, sizzle chicken and mushrooms in hot oil, gradually stirring in onion and mushrooms to brown them. Stir in soup, milk and sour cream. Cook over low-medium heat until heated through. In a small skillet, melt butter and stir in crushed crackers over medium heat  until toasty. Stir in poppy seeds and sprinkle over chicken mixture. Serves 4 to 6.

Friday, August 31, 2018

Easy Meals for Boating and Sailing

Your donation of $5 a year in support of this blog is appreciated. Send via Paypal to janetgroene at

    Cut down on dishwashing. Reduce heat in the galley. Save space. That is Janet Groene's CRUIS-ine cuisine based on her ten years as a full-time roamer on board a 29-foot sailboat and 21-foot motorhome. 

Galley Recipe 
of the Week

 Casbah Carrot Salad
    Make it more interesting by using a specialty vinegar such as raspberry or rosemary. If you use balsamic vinegar, which is much stronger, reduce amount to 2 tablespoons. 

12- to 14-ounce package matchstick carrots
1/4 cup each olive oil and apple cider vinegar
14-ounce can chickpeas, drained and rinsed
½ cup dried cranberries
Salt, pepper to taste
Coarsely chopped peanuts for garnish (optional)

    Toss carrots and chickpeas with oil and vinegar. Then toss everything together and let marinate one hour or chill up to two days, stirring from time to time,  for flavors to blend. Stir and serve at room temperature. 

Serves 4 as a vegan/vegetarian main dish salad, 6 to 8 as a side dish.

Reuben and Rachel Ragout
    Absent the rye bread, this tasty casserole has all the elements of a classic Reuben. It’s a complete meal in one pot.

12-ounce package egg noodles
1 can condensed cream of chicken, mushroom or celery soup
12-ounce can corned beef
16-ounce can sauerkraut, drained and rinsed
About 1 cup shredded Swiss cheese
Thousand Island dressing (optional)

    Cook noodles in boiling water. Drain carefully, saving 1 cup water. Whisk water and soup in a bowl and fold into the drained noodles with the corned beef, breaking up beef with a fork. Continue heating over low heat while you fold in the sauerkraut and cheese. Turn off heat and let stand, covered, about 10 minutes. Drizzle each portion with Thousand Island dressing.  Serves 6.

Tips for the Camp Cook

    * Olive oil hardens when refrigerated. Salad dressings made with it should be made fresh and served at once. Or, if chilled, brought to “room” temperature before serving. 

    * Powdered paprika is a folk remedy. It’s said to stop bleeding and, mixed with mustard, to ease leg cramps. Check with your own medical advisor. 

    * Toss a pint of seedless grapes with a tablespoon of canola oil. Lightly salt and roast at 425 degrees until shriveled. Cool and stir in 2 tablespoons each chopped, toasted pecans and liqueur such as Triple Sec or Cherry Heering.  Cool and spoon over a brick of cream cheese. Spread on crackers. 

    * To prevent hot pudding from forming a skin on top, lay plastic wrap directly on the surface.

Pantry Recipe of the Week
    No refrigeration needed for these weekly recipes you can keep on hand for weeks, sometimes months.  Survival Food Handbook helps you plan your provisions and emergency food supplies, using ordinary supermarket foods.

Your Own Pudding Mix
    Keep this mix on hand, then make your own pudding one serving or 20 at a time. Use your math skills to compute amounts for your crew. 

4 cups nonfat dry milk
2 cups cornstarch
3 cups sugar
½ teaspoon salt
    Mix everything well. Keep cool and dry. 

    1/4 cup dry mix plus 1/2 cup water makes one serving pudding.

    Rule of thumb: use  two parts cold water per one part dry mix, e.g. ½ cup mix plus one cup water equals two servings pudding. Add vanilla extract or other flavoring at  1/8 teaspoon per serving.
    To make chocolate pudding, stir unsweetened cocoa powder into the dry mix before adding water. Ratio is 1/2 to 1 teaspoon cocoa per serving.  To make butterscotch pudding, make the dry mix with  brown sugar instead of white and add butter flavoring instead of vanilla. 
    Put dry mix in a saucepan and stir in cold water. Stir over low heat until it thickens. Add flavoring.  Cool or chill.

Skillet Meal of the Week
Bistro Tuna for Two

10-ounce can solid pack tuna in oil
1 teaspoon minced garlic
15-ounce can of sliced potatoes, drained
6-ounce jar of marinated artichokes, undrained
2 plum tomatoes, diced
1 teaspoon drained capers if you have some

    Drain oil from the tuna into a skillet and brown the garlic and potatoes. Cut up artichokes.  Stir in all  ingredients, breaking up tuna. Heat. Serves two.