Friday, August 18, 2017

Let's Cook on the Boat, Eat on the Boat

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Galley Recipe of the Week
Pistachio Rice
This is a show-off, one-pot side dish to go with meat or fish from the stern-mounted grill. Fresh orange is a must. 

1 orange
Medium onion, finely diced
1 ½ cups water
1 teaspoon powdered chicken bouillon
½ teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup orange juice
1 tablespoon fresh orange zest
1 teaspoon salt
1 cup raw rice
1/4 cup coarsely cut up pistachio nuts
Small can mandarin oranges, drained

Make a tablespoon of orange zest and put it in a pan with the onion. Make ½ cup orange juice and add to the pan with the water. Bring to a boil and stir in powdered bouillon, seasonings and rice. Cover, reduce heat and simmer 20 minutes until water is absorbed. Fold in orange pieces and pistachios. Serves 4. 

Pantry Recipe of the Week
Every week we provide a recipe that requires no fresh ingredients at all. Emergencies happen and an ample pantry is the best insurance.

Ramen Tray Chic
With the addition of a little stir fry,  trays of ramen make a hearty meal to eat right out of the packages. Ramen in a tray is a waste of space but it's a time saver and there are no dishes to wash.

1 tablespoon vegetable oil
Small can chunk chicken or turkey
Small can chunk ham
2 tablespoons diced, dried onions
15-ounce can pineapple tidbits
1/4 cup each soy sauce and ketchup
4 trays chicken or beef flavor ramen

Drain juice from chicken and ham into a small cup and add dried onions. Soak 10 minutes or more.  Drain juice from pineapple and save for another use, such as rum punch. Following package directions, add boiling water to ramen trays. Cover and set aside. 
Sizzle chicken and ham in hot oil until brown bits form. Keep stirring over high heat and add pineapple to brown it. Stir in soy sauce, onions and ketchup. Cover cook over low heat while flavors blend. 
Spoon pineapple mixture over hot ramen. Serves 4. 

Tips for the Boat Cook

* This is fun, fruity, festive and so easy. Put a slice of canned pineapple on a plate. Stand half a banana in the hole like a candle. Use a cinnamon red hot for the flame. 

* Need an abrasive pot scrubber? Sprinkle dry grits or coarse cornmeal on the pot and scrub with a wad of nylon net. Salt is often recommended but it promotes rust and corrosion.

* Many dishes reply on a tightly lidded skillet or pan. This strong, stainless steel, one-size-fits-all lid is a must in the galley. So many lids these days are domed, or glass, or both. This flat lid stows in less space and it’s unbreakable. 

* When using canned milk or cream, shake well before opening. Solids settle. 

* Powdered lemon juice is available in supermarkets, specialty stores and pharmacies. True Lemon is one brand of lemon crystals. Mix the powder one-on-one with coarse, Kosher or sea salt. Good with seafood and in baked goods. Keep dry and  tightly sealed. 

* Dried lemon zest is sold with spices. (One brand is Spice Island). Add some to your tuna salad and see the difference.

Skillet Recipe of the Week

One burner, one skillet, one great main dish. Dried beef is quite salty. Cooking sherry and the condensed soup also contain salt. Don't add more. Pass salt and pepper at the table so everyone can season to taste.

Chicken ‘n Chipped Beef
4 boneless, skinless chicken thighs
4 slices from a jar of dried, chipped beef
1 tablespoon each butter and vegetable oil
4 red potatoes, scrubbed
2 medium onions, peeled and quartered
1 can cream of chicken soup
½ soup can sour cream
1 tablespoons cooking sherry (optional)

Open chicken thighs and wrap each one around a folded slice of beef. Fasten with toothpick if necessary. In a large skillet, brown in hot oil and butter. Move chicken pieces to the middle of the pan. Cut potatoes in half and arrange cut side down in pan juices around chicken. Top with onion pieces. Cover and braise over low-medium heat until potatoes are tender and chicken is done through. Whisk soup, sour cream and sherry. Pour over skillet. Cover and cook until well heated. Serves 4. 

Friday, August 11, 2017

Wake Up to Easy Boating Recipes

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Galley Recipe of the Week
Mexican Mixup
Pick up a deli-roasted chicken on your way to the marina. There are so many things you can do with the pickings,  and the stewed bones make the best-ever chicken soup. Use one or two cans of Rotel (hot, medium or mild) to taste. 

About 4 cups diced, cooked chicken
2 tablespoons vegetable oil
Medium onion, diced
Celery, green pepper, garlic (optional)
14.5-ounce can diced tomatoes
1 or 2 cans diced tomatoes with green pepper (Rotel)
½ teaspoon each dried oregano, cumin, chili powder
Tortilla chips 
Grated cheese

In a large skillet or saucepan, sizzle chicken in hot oil with onion and any other vegetables you have time for. When vegetables are limp, add diced tomatoes, Rotel and spices. Heat well. Cover plates with tortilla chips and top with chicken mixture, then crown with grated cheese such as Monterey Jack. Serves 4 to 6. 

Pantry Recipe 
of the Week
No fresh ingredients are needed in these weekly recipes. They’re presented for your inner prepper.

Leeky Boat Casserole

1 envelope cream of leek soup mix (such as Knorr)
3 cups water
8-ounce can mushroom stems and pieces, drained
About 1 ½ cups cooked or canned cut-up chicken or seafood
Small can diced chilies, drained
Small can sliced ripe olives, drained
2-ounce jar diced pimentos, drained
3 cups instant rice
Ghee, butter or clarified butter  (optional)

Stir soup mix into cold water in a saucepan, then bring to a boil. Add everything but the rice. Bring back to a boil, stir in rice, cover tightly and turn off heat while rice absorbs liquid, about 8 minutes. Top each serving with a little ghee or butter if you have some. Serves 6.

Tips for the Galley Cook

*  Why instant rice? It’s wise to have some on board for times when time is short or fuel is low.

* If food burns, remove unburned portion from the pot ASAP. Save what’s good. Do not wait or add water or charred taste will spread throughout. Adding cold water could also warp the pan.  Let the pan cool, then and boil a solution of baking soda and water to loosen carbon. 

* Cranberries as cherries? Use an ice pick or tip of a sharp knife to prick fresh cranberries and they will not burst. Bring 4 cups pricked cranberries to a boil with 1/4 cup water, stir in 2 cups sugar, cook until tender. 

* Make homemade applesauce using 7Up instead of water.  

* If you don’t have a stir-fry pan for vegetables on the grill, use an ice pick to punch holes in a disposable aluminum pan and use Vise Grip pliers for a handle. 

* You control the wow factor when you make your own hot pepper oil Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.)  Remove from heat and stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain. 

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.

Skillet Recipe of the Week
Butter Pecan Breakfast Bread
If you have an oven, make this batter as a large loaf or 20 muffins. For stovetop baking use a deep, 12-inch, heavy cast aluminum skillet.  Use a flame tamer if necessary to keep heat steady and low to prevent burning. 

1 cup pecan halves
l cup canola oil
4 eggs
l box butter pecan cake mix
l packet. instant French vanilla pudding
1/4 cup poppy seeds
1 cup very hot water
Yogurt or stewed fruit
        Grease a cold, heavy, large skillet. Scatter pecans in the bottom.  In a large bowl whisk eggs and oil until well mixed. Mix in dry ingredients, then the hot water. Put batter in the skillet, cover tightly and bake about 30 minutes over low flame until it’s puffy, firm to the touch and pulling slightly away from edges of the skillet.
Cut in wedges and serve with yogurt, fruit, light cream or syrup. Serves 6 to 8. 

Friday, August 4, 2017

Smart and Seaworthy Boating Recipes

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New: Skillet Recipe of the Week takes just one burner, one pan.  Scroll down.

Galley Recipe 

of the Week
Peanut Butter Pie
    This requires a cold refrigerator or freezer.

1 graham cracker pie crust, your own or store-bought
Half an 8-ounce brick of cream cheese
1 teaspoon instant coffee
½ cup crunch peanut butter
3/4 cup powdered sugar
16-ounce tub of whipped topping, divided
Chopped peanuts for garnish

    Let cream cheese warm up to soften. Beat in coffee, peanut butter and sugar. Stir in half the whipped topping. Put in the pie crust and chill until it's firm enough to frost with remaining topping. Sprinkle with chopped peanuts. Chill until very cold or freeze until firm. If it’s frozen solid, let stand 20 minutes before cutting. Serves 6 to 8.
Skillet  Recipe of the Week
Poppy Seed Chicken
    Choose white or dark meat, bone in or out, large or small pieces of chicken depending on personal tastes.

4 portions chicken
½ stick butter
1 can cream of chicken soup
4-ounce tub of sour cream (½ cup)
1 tablespoon poppy seeds
1 cup crushed buttery crackers such as Ritz or Town House

    Brown chicken on both sides in hot butter. Cover, reduce heat and simmer until chicken is done. Whisk soup, sour cream and poppy seeds and stir into pan drippings. Heat through. Remove chicken to on plates. Just before serving, fold cracker crumbs into the hot sauce and spoon over chicken. Serves 4.
    Always have a nutritious snack in a pocket. See easy recipes at Create A Gorp.

Pantry Recipe of the Week
    Although it’s made from canned foods, this is an exotic gourmet dish you can show off for company.

15-ounce can straw mushrooms
15-ounce can baby corn
2 tablespoons vegetable oil
½ teaspoon each garlic powder, powdered chicken bouillon and ground ginger
1/4 cup water
½ teaspoon sugar
2 tablespoons hoisin sauce

    Drain mushrooms and corn well. Heat oil and stir in seasonings, then gradually stir in mushrooms and corn to coat. Add water, sugar and hoisin sauce, cover and cook to heat through. Serve as a vegetable side dish or make it a vegan main dish by tossing with a hot starch such as rice, pasta, noodles or ramen.

Tips for the Boat Cook

    * Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder sparingly into soups and stews.


     * This sturdy stainless steel rack makes for easy grilling, roasting, serving of chicken drumsticks, wingettes, stuffed banana peppers. Also holds ice cream cones while you fill and serve.  

Bore through fruit cores easily with heavy duty corer. It opens to eject the core. You’ll use it    on apples, pears and other fruit. Core cucumbers and stuff with tuna salad. Core zucchini, stuff with ground meat and roast.  Core a potato, put a hot dog in the hole, wrap in foil and bake.  

* When making spinach and bacon salad, stir 2 or more tablespoons red currant jelly into the hot bacon fat until it melts. Then add vinegar, spinach and so on.

* Rehydrate any flavor ramen and drain well. Whisk 2 to 4 eggs, stir in ramen and cook as an omelet. Broth can be discarded or thicken it to make a sauce.

* When you cook in foil “bombs” (dishes that don’t require turning)  put food in a disposable foil small pie tin first. Bring up edges of foil and twist to seal and also to form a handle. Place on grill. Cook through. Easier to eat.

Friday, July 28, 2017

Easy Recipes to Float Your Boat

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Galley Recipe of the Week

This snack cracker combines cheese and onion in one toothsome bite.  Bake only a few each day in the toaster oven for cocktail hour. No spread, dip or toppings needed.

3 sticks butter, softened (not melted)
3 cups flour 
2 packets dry onion soup mix (such as Lipton’s)
16-ounce package grated cheddar cheese

Work butter into flour. Stir in soup mix and cheese. Form dough into logs. Wrap and chill. To bake,  slice about 1/4 inch thick and place on ungreased pan(s). Bake 10 to 12 minutes, or until brown around the edges, at 375 degrees. 

Boat Cook Tips

* Always have “fresh” sour cream on hand. Open a tin of Nestles cream and stir in a tablespoon of white wine vinegar. Let stand for a few minutes, stir and use as sour cream. 

* When a recipe calls for condensed cream of something soup, try a can of cream style corn instead. 

* Make corned beef hash with rice instead of potatoes for a change.

* The cheapest, most supple work gloves are gardening gloves. Keep a clean pair in the galley for working with frozen foods. Keep disposable vinyl gloves on hand for mixing meatloaf and handling raw bacon. 

Pantry Recipe of the Week

Why stock your emergency pantry with high-priced survival rations when so many good, shelf-stable foods can be found at the supermarket? Survival Food Handbook is a guide to stocking your boat for cruising or emergencies with affordable, familiar, staples. 

Anytime Egg Nog
Don't wait for Christmas. Have this bracing, nutritious drink any time. You might substitute apricot brandy or Irish whisky for the booze, cinnamon for the nutmeg, honey or agave syrup for the sugar. You might also use sweetened condensed milk instead of the tinned cream, but it’s very sweet so be cautious about adding sugar. 

5 cups water
1/3 cup powdered eggs
1 1/4 cups nonfat powdered milk
1 tin of cream
½ cup sugar or more to taste
1 teaspoon vanilla extract
½ cup bourbon (optional)
Ground nutmeg
Whisk water with powered eggs and milk and let steep 30 to 60 minutes or chill overnight.  Whisk in cream, sugar, vanilla and bourbon. Serve in small glasses or cups. Sprinkle very lightly with ground nutmeg. 

Skillet Recipe of the Week
Chicken ‘n Dressin’
When it’s southern, dressing is made with cornbread. Here’s how to make it a meal in one skillet.

2 medium onions, diced
2 tablespoons vegetable oil
10-ounce can chunk chicken, broken up
4 eggs
1 cup self-rising cornmeal
1 cup flour
1 cup buttermilk
1 can cream of celery soup
½ soup can milk or light cream

In a large skillet, saute onions in hot oil, gradually adding drained chicken. (Save juice)  Cover skillet and cook over low heat until onions are tender. In a bowl whisk eggs, self-rising cornmeal, flour and buttermilk. Pour over hot onions, cover skillet and cook until cornbread is firm. In the same bowl, whisk soup and cream until smooth and pour over cornbread. Cover and cook to heat through.
Remove from heat, break up cornbread  coarsely and stir everything together. Moisten to taste with reserved chicken juice.  Spoon onto plates. Serves 4. 

Friday, July 21, 2017

Meals Afloat to Cook on Your Boat

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Below: Don't miss our Skillet Recipe of the Week and the Pantry Recipe of the Week made 100% with shelf -stable ingredients. 

Galley Recipe of the Week
Egg Timer Fudge   
    You don’t need a candy thermometer for this three-minute fudge. Use your egg timer. A good way to serve it is in miniature cupcake papers.   (At this price, you’ll find a lot of uses for these little papers)

Small can evaporated milk (2/3 cup)
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 cups miniature marshmallows
1 ½ cups chocolate chips
½ to 1 cup coarsely chopped nuts (optional)

    Butter a 9 X 13-inch dish. In a large, heavy pan bring milk, sugar and salt to a boil. Continue stirring while you time the boil for three full minutes. Remove from the heat and stir in vanilla, marshmallows and chocolate chips to melt them. When chocolate and marshmallows melt, fold in nuts if using. Spread in the pan and chill.  Cut in small squares and serve in fluted papers. Makes about 100.

Pantry Recipe of the Week

This could be made as pancakes or patties, or deep-fried as fritters,  but it’s so much more fun to use a stove-top waffle maker.

Heaping tablespoon dry onion bits
2 medium eggs or equivalent
1/4 cup olive oil
10-ounce box of felafel mix

    Measure water as called for in the felafel instructions and add onions to soak 10 minutes. Whisk in egg and olive oil. Stir in felafel mix. Let stand 15-20 minutes to thicken. Cook according to your waffler maker instructions. Serve as a bread with salad or soup. 

Tips for the Boat Cook
* Stuff old socks with kitty litter and put in deck shoes, boots and sneakers to absorb odor.

* Large, commercial size coffee filters are strong enough to use to make cold brew coffee and also to drain yogurt to make yogurt cheese. Bought in a large quantity they cost less than 10 cents each. You’ll find other uses for them too.

* If your leather work gloves get wet, put a clothespin in each finger while they dry. They’ll be easier to put on. To shape and dry your Wellie boots, cut swim noodles to fit.

    * Make fruity pancake syrup by boiling two cups sugar with one cup unsweetened  fruit juice such as white grape, pineapple, apple, berry. Add a few drops of vanilla extract.

    * 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 cruise.

    * Make sauce for plain cake or gingerbread. Save syrup or juice from canned fruit. To 2 cups juice add 1 tablespoon each butter, minute tapioca  and lemon juice. Simmer until thickened.

Make healthier homemade trail mixes so you'll always have a hearty snack in your pocket come hell or high water. Recipes at Create A Gorp.

Skillet Recipe of the Week
Gluten Free Skillet Lasagna

1 package of rice noodles
2 eggs
2 cups ricotta cheese
1 tablespoon Italian seasoning
½ teaspoon each salt, pepper
2 cups tomato sauce, divided
1 cup grated Parmesan cheese, divided

    Put rice noodles in a shallow dish, cover with boiling water and drain as soon as they are limp. Arrange half the noodles in an even layer in a well-greased, heavy, cold skillet. Set aside.
    In a bowl whisk eggs, ricotta cheese, seasonings and a cup of tomato sauce. Fold in half  of the Parmesan cheese and spread over the noodle layer. Top with remaining noodles. Drizzle with remaining tomato sauce and sprinkle with remaining cheese.
    Cover and cook over low-medium heat about 40 minutes or until filling is set. Serves 4.

Friday, July 14, 2017

Force Five Boat and Sailing Recipes

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email 

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New! Don’t miss our new feature, Skillet Main Dish of the Week below.

Galley Recipe of the Week
No-Bake Groenola Bars

    Eat these grainy bars for breakfast, dessert or a snack. Even if you can’t leave the helm, they will keep you going for hours. Vary them by trying different kinds of nuts, light or dark corn syrup  and chopped dates or dried apricots instead of raisins. 
2 ½ cups crisp rice cereal
2 cups rolled oats
1 cup raisins
3/4 cup coarsely chopped nuts
½ cup each peanut butter, corn syrup and brown sugar
1 teaspoons vanilla

    Grease a 9 X 13-inch dish. Put dry ingredients in a large bowl. Heat peanut butter, syrup and brown sugar until it’s smooth and the sugar dissolves. Stir in vanilla and pour over dry ingredients. Mix with a sprayed spatula and press into the dish. Cool, cut in bars.

Pantry Recipe of the Week

    This feature requires no fresh ingredients unless you have them on hand. A well-stocked pantry is the ultimate cruising insurance. Survival Food Handbook is a guide to buying, using and cruising shelf-stable foods from the supermarket. No high-priced survival rations required.

Creamy Seafood Polenta
     Leftovers don’t keep without refrigeration, so cut the recipe in half to serve two.  Use any seafood or a mixture.  

1 cup yellow cornmeal or polenta
1 teaspoon salt
1 teaspoon dried Italian seasoning
1 cup cold water
3 cups boiling water
2 tablespoons dried diced onion
Small can sliced mushrooms, drained

1 1/2 to 2 cups cups drained, canned seafood e.g. tuna, salmon, crabmeat, shrimp, minced clams
Olive oil or butter
Grated Parmesan cheese

    In a bowl combine cornmeal, salt, seasoning and cold water. In a saucepan bring 3 cups water to a boil and stir in cornmeal mixture with onions. Cook, stirring, about 15 minutes or until cornmeal is thick and creamy. Stir in mushrooms and seafood to heat through and spoon onto serving plates. Drizzle with olive oil or butter.  Sprinkle with Parmesan. Serves 4.

Tips for the Galley Cook

    * Need bread in a hurry? Use a fork to stir 1/4 cup real mayonnaise and a scant cup of milk into 2 cups self-rising flour and 1/8 teaspoon baking soda. Knead lightly on floured board, cut biscuits, bake at 425 degrees or in a covered skillet.

    * Kids on board? Make kicky  pancakes with fruity soda, such as grape or redpop, instead of water.

    * Cut rings from whole, seeded, large sweet pepper(s). Place in a skillet with melted butter or hot oil and break an egg in each one. Pepper rings also make good crumpet rings.

    * Dampen a  kitchen towel to use as a nonskid mat.

    * Too poor to buy pecans? Make “pecan” pie with oatmeal or peanuts instead.    

    *  Large, commercial size coffee filters are strong enough to use to make cold brew coffee and to drain yogurt to make yogurt cheese. Bought in a large quantity they cost less than 10 cents each. At this price you’ll find other uses for them too.

Skillet Main Dish of the Week
One Big Pancake Breakfast
    This is a  lot of eggs and milk with a small amount of flour, more a crepe than a fluffy flapjack. Packaged, precooked bacon keeps without refrigeration. (Watch use-by dates).
6 to 8 strips precooked bacon, broken up
3 eggs
2 ½ cup milk or light cream
1 cup flour
½ teaspoon salt
    Spray a 10-inch skillet with nonstick spray. Scatter bacon pieces in the pan. In a bowl whisk eggs and milk until light, then whisk in flour and salt and pour into the hot skillet. Cover skillet and cook until it’s brown on bottom and sides and firm throughout. Flip out and cut in wedges. Serves 2. Good  with syrup or with sour cream and strawberry jam.

Friday, July 7, 2017

Galley Cooking for Serious Sailors

blog copyright janetgroene, all rights reserved.  This blog has had more than 63,000 views. To ask about rates to place one ad for one year on all Groene sites email

At right is the 22-foot twin outboard we delivered  through the Trent-Severn Waterway on a magazine assignment. Loved cruising Canada!  I cooked on a 2-burner portable stove in the cockpit.

This blog is sent directly to your Kindle each week by Amazon subscription. Free trial. 

 Left: My late husband, Gordon,  and me on board our Danish-built sloop. 

Galley Recipe of the Week

Couscous Carrot Salad

    Make this salad ahead and let it chill while flavors marry. You could use any salad dressing but French dressing compliments the color of the carrots.

2 tablespoons olive oil
2 cups couscous
½ cup golden raisins
1/4 teaspoon cinnamon
2 1/4 cups water
12-ounce bag shredded carrots
Bottled French dressing

    Toast couscous in hot oil, gradually stirring in raisins and cinnamon. Add water and bring to a boil. Cover, turn off heat and let stand until water is absorbed, about 5 minutes. Fold in carrots and dressing to taste. Chill until serving time. Serves 8 to 10 as a side dish.

How to provision for a long voyage? What to eat if your refrigeration fails in the Indian Ocean? How much food do you need for four people, four weeks? Two people. Eight weeks? The ultimate guide to provisioning with supermarket staples is Survival Food Handbook.

Pantry Recipe of the Week
Succotash Salad
    When fresh food supplies are gone, the biggest challenge for the cruising cook is to find toothsome, tangy salad makings from the pantry shelf. Here’s one to try.
1 can of zucchini in tomato sauce, drained
1 can of whole kernel corn with red and green peppers (Mexicorn), drained
1 can of lima beans, drained
2 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon dried tarragon, dillweed or chives
1 tablespoon dried parsley flakes
Freshly ground pepper to taste
    Toss everything together and add freshly ground pepper to taste. Serves 8.

Tips for the Cruising Cook

    * I have been using this incredible little
3-speed fan everywhere. It's portable, can be a lifesaver in the galley. It recharges in a USB port.

    * No food processor?  Off grid? No problem. Make salads, slaw,  chunky salsa and gazpacho with this heavy duty chopping bowl and chopper. 

    * Revive canned corn. Heat, drain and fold in a tablespoon or two of real mayonnaise and some dried parsley flakes.

    * Fry peeled, sliced apples in bacon fat until caramelized and serve for breakfast.

    * Buy deli cole slaw and fold in well-drained pickled diced beets.

    * Cook in foil, Eat from the foil. See Janet Groene’s new Foil Recipe of the Week at

Skillet Main Dish of the Week
Stuffed Acorn Squash for Two
    Eat this complete dinner right out of the squash shell it’s cooked in.

1 acorn squash
Single-serve container of Granny Smith applesauce
2 teaspoons brown sugar
1 pouch of cooked rice (about 1 cupful)
Small can of chunk chicken
Freshly ground pepper to taste
    Cut the squash in half and cook cut-side down  in a covered, greased skillet until tender.
    When it’s cool enough to handle, mash in the applesauce and brown sugar. Mix well. Then make a well and fill cavity with a mixture of the rice and chicken, seasoned to taste. Return to the skillet, cut side up. Cover and heat through.  Serves 2.