Friday, January 19, 2018

Recipes and Galley Tips for the Small Boat Sailor

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

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Galley Recipe of the Week
Pierogi Stew
Choose your favorite flavor of frozen Polish dumplings. To make this a vegetarian dish,  use vegetable bouillon. To make it meatier, add canned chunk chicken or diced Spam.

12-ounce package small pierogi
1/4 stick butter
1 tablespoon caraway seeds
2 tablespoons minced garlic
5 cups water
4 chicken flavor bouillon cubes
Small cabbage cut up
14.5-ounce can diced tomatoes

Thaw pierogi. Melt butter and stir in caraway seeds and garlic. When they are fragrant, add water and bouillon and bring to a boil. Add cabbage, cover,  reduce heat and simmer until cabbage is tender. Stir in tomatoes and pierogi and heat through. Serves 4. 

Tips for the Boat Cook

* When a soup or stew is too thin, bulk it up with instant rice. It cooks in only 5 minute sand it doesdn’t clump up like other thickeners. (Instant brown rice takes longer.)

* To make thin, round ice cubes to put in a thermos, use the fingers of disposable plastic kitchen gloves. Fill partially with water (allow for expansion) and close with a rubber band. 

* I’ve been using “green” bags and storage boxes for more than a year now, and they really REALLY extend the life of fresh produce, reportedly  by absorbing ethylene gas. 

* To make any canned soup, chili or stew taste more homemade, saute a chopped onion in a little olive oil, then add.

* Always have a nutritious gorp in your pocket when on night watch, beach combing, fishing. Homemade trail mixes save money and allow you to pick ingredients, portions. Recipes at

* When your teeth cry out for something crisp, dust raw ravioli with a little seasoned flour and fry in butter until brown and crusty.  

Pantry Recipe of the Week

No fresh food? No problem when you have an ample pantry.  Survival Food Handbook is a guide to using supermarket staples to provision your boat. No high-priced survival foods needed. More than a recipe book, it’s a food survival guide that covers alternative stoves, understanding food expiration dates, surviving after a floor or forest fire, and what to do if the fridge or freezer fails.

Couscous Meal for Two
Just one or two people on board?  Avoid leftovers. Small cans cost more per ounce, but they are a way to have a variety of foods in one dish. 

2 cups prepared couscous
8-ounce  can whole kernel corn, drained*
1 tablespoon dried diced onion
8-ounce can kidney beans or black beans, drained and rinsed
Small can chunk chicken, broken up **
Chunky salsa to taste (mild, medium or hot)
Prepare couscous. Soak onion. Then toss everything together. Serve warm or cold. Makes two main dish portions. 

* Drain corn over onion and soak at least 10 minutes. Then drain onion. 
** Use juice from chicken as part of the water measurement to prepare couscous. 

One Pot Meal of the Week 
Ragtime Pasta
What fun! Just break lasagna noodles into random “rags” to mop up the creamy sauce.

12 lasagna noodles
16-ounce carton (2 cups) ricotta cheese
½ teaspoon ground nutmeg
1 cup grated mild cheese such as Swiss, gruyere or mozzarella
1 jar Alfredo sauce
½ cup (or more to taste) minced Italian parsley
Small bag crisp potato sticks, Fritos or Bugles

Break lasagna into pieces. While it boils stir ricotta, nutmeg, cheese and Alfredo sauce together. Drain lasagna when it’s done and fold in Alfredo mixture. Cover and heat gently. Fold in parsley and sprinkle with crisp garnish.  Serves 4 to 6. 

Friday, January 12, 2018

Oceans of Boating Recipes for Smooth 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

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Galley Recipe 
of the Week
Voyager’s Cake
    Make enough of this no-bake cake to last the voyage. It’s an ideal emergency meal  even when it’s too rough to cook. Save tin cans that can be opened both top and bottom. To remove cakes, use a can opener to remove the bottom of the can and leave the lid in place to push the cake out. 

1 1/2 pounds candied fruit (not dried fruit)
½ pound raisins
1 pound shredded coconut OR
2 cups shredded coconut and 2 cups chopped nuts
1 pound graham crackers, crushed
65 regular size marshmallows
1 can sweetened condensed milk

    Mix fruit, coconut and graham cracker crumbs. Heat marshmallows and condensed milk until smooth and fold into dry ingredients. Mix until everything is evenly moistened. Mixture will be very thick.  Pack tightly into greased tin cans or any mold. Keep cold u[p to 4 weeks. To serve, remove from the mold and slice. Makes about 5 pounds.

Pantry Recipe of the Week

    No fresh ingredients are needed for these weekly recipes.. It’s smart to have a emergency pantry of shelf-stable foods. For more such recipes see Survival Food Handbook, a complete guide to provisioning your boat with supermarket staples (not high-priced survival rations)  for convenience, emergencies or cruising without refrigeration.

Hoe Cakes
    When you need a quick bread to serve with soup or stew, make these toothsome cakes without an oven. Corn flour is very finely ground cornmeal.)

2 cups flour
1 cup corn flour (not cornmeal, not cornstarch)
1 teaspoon each sugar and salt
1 tablespoon powdered egg
2 tablespoons baking powder
2/3 cup nonfat dry milk
2 cups water
Oil for frying
    Mix dry ingredients well and add water to make a batter. Fry like pancakes in an oiled pan o griddle.

Tips for the Galley Cook

    * Buy a supersize, professional chef-style squeeze bottle (or several)  for the galley. It’s the easiest way to oil a pan, make funnel cakes, drizzle on a glaze, serve pancake syrup and much more. Better quality plastics last longer, handle easier. 

    * To make hush puppies, add only enough liquid to Jiffy cornbread mix to make a very thick dough. Fold in minced onion, jalapenos to taste and deep fry. 

    * When dusting meat to brown it, add a little paprika to the flour, salt, pepper mix. Browning will be a richer mahogany color. 

    * Keep a spray bottle of white vinegar on hand for general cleaning in galley and bath. Spray it on fruits and vegetables to sanitize them and spray on fish to make scaling easier.

    * One shot does it all. Mix 4 to 6 parts salt to each part pepper in the salt shaker. Add a tablespoon of raw rice to keep it from clumping.  

    * Thickeners aren’t always interchangeable. To substitute for one tablespoon cornstarch use 2/3 tablespoon arrowroot, 2 tablespoons regular flour, 2 tablespoons “minute” tapioca or 1 tablespoon potato starch.

Skillet Meal 

of the Week
Tomato Pie
1 package of refrigerated crescent rolls
3 large tomatoes, sliced
Salt, pepper
2 1/2-ounce package pre-fried bacon, cut up
6 scallions, sliced

1 cup shredded cheese such as Monteray Jack
1 sleeve of buttery crackers such as Ritz or Club
1 cup shredded cheese such as Cheddar

    Generously grease a 12-inch skillet and press crescent dough in the bottom in an even layer. Set aside. Drain tomato slices on paper towels, then arrange over the dough and sprinkle with salt and pepper. Scatter with bacon, scallions and 1 cup cheese. Cover tightly and cook over medium heat until you can see dough has browned at the edges. 
    Crumble crackers and mix with second cup of cheese. Scatter over pie, cover and heat gently to melt the cheese, about 5 minutes. Uncover and let stand 10 minutes. Cut in wedges. Serves 4 to 6.

Friday, January 5, 2018

Janet Groene Makes Waves with Easy Recipes for Boating

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

This blog is available for Kindle by subscription. Amazon will send it to your device automatically each week for only 99 cents a month. Free trial

Galley Recipe
of the Week

Casbah Rice

    Serve it as a vegetarian main dish or a side dish with shish kebab from the grill.
1 cup raw rice
2 tablespoons olive oil
1 tablespoon minced garlic
Medium onion, finely chopped
½ teaspoon each cinnamon and ground cumin
2 cups water
4 to 5 dried apricots, cut up
15-ounce can cici beans (garbanzo beans) drained and rinsed
10-ounce package broccoli florets, thawed and drained
½ cup slivered almonds

    In a large skillet or saucepan sizzle rice in hot oil with garlic and onion. Gradually stir in seasonings. Add water and apricots. Cover and cook over low-medium heat 20 minutes or until rice is tender and most water absorbed. Add cici beans and broccoli. Cover and cook until broccoli is tender. Sprinkle with slivered almonds. Serves 4. 

Above:the new Hatteras GT 59, now being built in New Bern, NC

Pantry Recipe of the Week
    Refrigeration fails. Ice runs out. Emergencies happen. No matter how fancy a galley you have it’s wise to have an emergency pantry of shelf-stable foods. Each week we present a recipe that requires no fresh ingredients.
Chicken ‘n Chiles Roll-Ups

10-ounce can chunk chicken
12 corn tortillas, 6-inch size
6-ounce jar Old English cheddar cheese spread
4-ounce can diced chilies, drained
10-ounce can enchilada sauce
1 can condensed cream of chicken soup

    In a bowl break up chicken and divide among warmed tortillas. Roll up tortillas and arrange in a large skillet seam side down. Dot with bits of the cheese spread and the chilies. In the same bowl whisk enchilada sauce and undiluted soup.  Spoon over tortillas. Cover and heat through. Serves 4 to 6.

Survival Food Handbook is a guide to stocking your boat (and your emergency pantry at home) with shelf-stable foods from the supermarket.  No high-priced survival rations needed for food emergencies, power outage.  The book covers a full range of food emergencies and is packed with tasty recipes that can be made with no fresh food supplies. 

Tips for the Boat Cook

* If you don’t have a stir-fry pan to make 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 and. Heat peanut oil to about 350 degrees F. 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.

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

* If a rust stain develops on a Formica counter, try removing it with a rubber eraser.

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

* After cleaning a drying a waste basket, sprinkle a little powdered  detergent or scouring powder in the bottom. It will discourage bugs and make it easier to clean the container next time.

Skillet Recipe of the Week
Dilly Salmon and Rice

2 tablespoons olive oil
10-ounce can sliced mushrooms, drained
1 teaspoon minced garlic
1 can or pouch chunk salmon, about 8 ounces, drained and broken up
2 cups cold milk
3 tablespoons flour
1 teaspoon each salt, pepper,  dried lemon zest and dillweed

4-serving packet ready-to-serve rice (2 cups cooked rice_   
1 cup thawed peas

    In a large skillet heat oil and sizzle mushrooms and garlic until golden. Stir in drained salmon. In a small bowl whisk cold milk with flour, salt, pepper, zest and dillweed. Add to skillet and stir over medium heat until thickened. Stir in rice and peas and heat through. Serves 4.

Friday, December 29, 2017

Sail into the New Year with Easy Recipes for Boating

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

Homemade Apple Sausage
1 pound lean ground meat or poultry
1/4 cup dry bread crumbs
1 large, tart apple, peeled and chopped very fine
1/4 teaspoon each nutmeg, salt, pepper and sweet paprika
½ teaspoon dried, crumbled sage
Mix well and form into patties. Use at once or refrigerate overnight to let flavors blend.  Fry on both sides in an oiled skillet  until browned and  done (160 degrees for beef or pork; 175 degrees for ground chicken or turkey.) Makes 8 sausage patties. 

Shortcut Tips for the Boat Cook

* Silicone oven mitts are better than fabric. If hot juices spill, they soak into fabric and cause burns. When buying silicone oven mitts, note their length (for wrist and arm protection) and their heat tolerance. Some brands are said to be good for up to 450 degrees; others to 500 degrees. Some are thicker for more comfort and protection but allow less freedom of movement.

* The next time you’re tempted to use onion soup mix as an ingredient, try a packet of sloppy joe seasoning mix instead. 

* To make a plain rice side dish more interesting stir in a nugget of butter, chopped pistachios, a tablespoon of fresh orange zest and a whiff of ground nutmeg. 

* Press thawed hashed browned potatoes into a buttered casserole and cover completely with heavy cream. Bake at 350 degrees until brown and crusty.  

Pantry Recipe of the Week
This is our weekly recipe made with no fresh ingredients. My Survival Food Handbook tells how to choose and use affordable, familiar supermarket staples to stock your boat’s emergency pantry. 

 Canada Maritimes 
Pea Soup 
Here is my shortcut version of a Newfoundland classic called Pea Soup with Doughboys.
2 cans condensed pea soup
1 can condensed bean soup with bacon
5 soup cans water
2 chicken bouillon cubes
2 tablespoons dried, diced onion
15-ounce can diced potatoes, drained
1 ½ cups flour
1 tablespoon baking powder
½ teaspoon salt
1/4 cup shortening, butter or margarine
2/3 cup water
Mix soups, water, bouillon, onion and potatoes in a large pot. Stir well.  Cover and heat gently. In a bowl mix flour, baking powder and salt. Rub in fat with your fingers or a pastry blender. Stir in water. Bring soup to low boil, stir and drop in dough by teaspoons. Cover and cook 15 minutes. Serves 6 to 8.  

Skillet Recipe of the Week
Meatloaf Pie with Mushroom Stuffing

8- to 10-ounce can or jar of sliced mushrooms, drained
Medium onion, diced
2 tablespoons butter
1 box of stuffing mix (turkey, chicken or pork flavor)
2 pounds 93 percent lean ground beef
1/3 cup dry red wine
1 teaspoon each salt, pepper
2 beaten eggs or equivalent
½ cup rolled oats or dry bread crumbs
1/3 cup ketchup

In a large, deep skillet, sizzle mushrooms and onion in hot butter until lightly browned. Stir in stuffing mix and moisten with hot water. (Don’t make it too wet. It will get more moisture from juices in the meatloaf as it cooks.) Spread in an even layer in the pan and set aside.
In a large plastic freezer bag, place beef, wine, salt, pepper, eggs, bread crumbs and ketchup. Holding the bag in one hand, squeeze with the other hand to mix well. Empty bag over stuffing and spread in an even layer. Discard bag. 
Cover skillet tightly, return to heat and cook over low-medium flame until meatloaf tests done (160 degrees for ground beef.) Remove from heat and let stand 10 to 15 minutes. Cut in wedges or flip over onto a large plate or cutting board and cut in wedges. Serves 6. 

Friday, December 22, 2017

Boating and Sailing Recipes in SEAson

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

Gordon Groene and Janet Groene at the galley table on board San Souci. Janet jokes that she can cook a five-course meal in a telephone booth. 

Galley Recipe of the Week
Shortcut German Potato Salad

 While brats cook on the grill, this side dish cooks on one burner.

4 slices bacon, cut up
2 tablespoons flour
2/3 cup water
3 tablespoons vinegar
1/4 cup sugar
3 cups cooked, sliced potatoes OR
2 cans sliced potatoes, drained
Small jar diced pimento, drained

 Fry out bacon until crisp bits form. Move bacon bits aside and stir flour into the bacon fat. Gradually stir in water , then vinegar and sugar to make a thick sauce. Fold in potatoes and pimento. Heat through. Serves 6. 

Provision your boat with supermarket staples for a long cruise, passagemaking or emergencies when the ice runs out or the fridge fails. Stuff happens. Familiar, affordable supermarket foods make the best back-up before you have to eat the yucky survival rations. See Survival Food Handbook.

Tips for the Boat Cook

 * Watch use-by dates on cake mixes, biscuit mix, hot roll mix and other time savers that have leavening or yeast in them. They can lose their oomph or even turn downright unhealthy. 

 * The jackets worn by professional chefs have pockets in the right places for the right seasons (such a an instant ready thermometer). Galley cooks with a washable travel vest can keep more tools handy in the galley or when dashing from galley to cockpit to stern-mounted grill. 

 * Use your coffee maker to make holiday punch. Instead of coffee grounds use cinnamon and spices. Instead of water use apple juice. Run plain water through the coffeemaker to clean it.

 * The easiest cheese ball on the planet is 2 bricks of cream cheese mixed with a packet of Hidden Valley Ranch dressing mix. Form into a ball, roll in finely chopped pecans. Chill.

Pantry Recipe of the Week
 File your favorite pantry recipe and make sure you always have its ingredients on hand for emergencies or just a lazy day.  (You might even bag them separately to keep them together). Pizza is always a crowd pleaser.  Order a guide to choosing and using stow-able foods from the supermarket. No high-priced survival rations need to make the easy, tasty recipes in Survival Food Handbook.

Frypan Pizza
1 ½ cups biscuit mix
2 teaspoons mixed Italian seasoning
8-ounce can of tomato sauce
1 or 2 ounce package pepperoni
6-ounce jar Old English cheese spread
About 1/3 cup grated Parmesan cheese

    Stir ½ teaspoon of the Italian seasoning into the biscuit mix and add water to make a thick dough. Using the back of a wet spoon spread it evenly in a well greased 12-inch skillet or pizza pan.
    Spread with  sauce, leaving ½ inch margin around the edge. Sprinkle with remaining Italian seasoning. Arrange pepperoni. Using two spoons, dot the pizza with bits of the cheese spread. Sprinkle with Parmesan. Bake in the oven at 400 degrees until browned around the edges or cover skillet tightly and bake over low-medium heat until edges of the dough are golden brown.
    Let cool 10 minutes and serve in wedges. Serves 4 to 6.

Skillet Recipe of the Week
Sirloin Skillet
 No need to cook noodles separately, but don’t use an iron skillet for this recipe. When you boil foods, especially acid foods,  in a well-seasoned iron cooker, it lifts the natural nonstick “seasoning” out of the pan’s pores.

2 tablespoons vegetable oil
16-ounce package of lean ground sirloin
Large onion, diced
Salt, pepper, garlic salt
15-ounce can of tomato sauce
1 tablespoon sugar
1 teaspoon sriracha, Tabasco or your favorite hot sauce
1 cup water
2 1/2 cups wide egg noodles
Half of an 8-ounce brick of cream cheese, diced
8-ounce tub of sour cream

 Sizzle sirloin in hot oil, breaking it up and sprinkling lightly with salt , garlic salt and pepper. Gradually add  onion until brown bits form. Add tomato sauce, sugar, hot sauce and water. Bring to a boil. Stir in noodles, pressing into the liquid. Cover and cook over low heat, stirring occasionally to keep noodles submerged,  until noodles are tender. Stir in cream cheese over low heat until it melts. Remove from heat and stir in sour cream. Serves 4.

Saturday, December 16, 2017

Meals Made Easy for Small Boat Cruising

blog copyright janet groene, all rights reserved.  Boat Cook has had more than 65,000 views. To donate $5/year in support of this blog send to at Paypal.

It's boat parade season, so let's deck the hulls!

Galley Recipe of the Week

Wisconsin Booyah
Warm up a cold boating season with this hearty soup-stew made in one big pot on a single burner. It’s made by the gallon in Wisconsin for yacht club parties and raft-ups.  This version feeds 15 to 20. Carve it down to suit the size you need or make it all and freeze in batches. 
Booyah is traditionally peppery but I go easy on the pepper and pass the pepper mill for those who want more heat.  

2 tablespoons vegetable oil or butter
1 bunch celery, trimmed and diced
5 medium onions, diced
2 cups water
2 chicken bouillon cubes
15-ounce can chicken broth
16-ounce package shredded cabbage (cole slaw mix)
3 cans roast beef in gravy
3 large cans (10 ounces each) chunk chicken, with juice
2 cans white or navy beans, with juice
2 cans condensed split pea soup
1 soup can water
15-ounce can whole kernel corn, with juice
5 cans, 15 or 16 ounces each, diced potatoes, drained
2 cans, 15 or 16 ounces each, diced carrots, drained
2 cans 15 ounces each, diced tomatoes with juice
Salt to taste
Freshly ground pepper

Heat oil or butter in a large soup pot and stir-fry the celery and onions to soften. Add the water and bouillon and bring to a boil. Stir to dissolve bouillon. Cover over low heat and simmer 5 minutes. Add the cabbage and continue simmering 10 more minutes.  Add beef and chicken breaking them up. Add remaining ingredients.  Cover and simmer over low heat until everything is thoroughly hot. Taste and adjust seasonings.  Ladle into soup bowls. Pass the pepper grinder.   

Boat Cook Tips

* Bake an easy side dish.  Buy a tub of mashed potatoes, stir in two beaten eggs and spread in a pastry pie shell. Bake until crust is golden and potatoes browned and puffy. Slice in wedges and serve with steaks from the grill.

* Make a gingerbread parfait in clear plastic disposable glasses. Layer ginger snaps, instant or cooked vanilla or butterscotch pudding and whipped cream or whipped topping. Add chopped walnuts and/or butterscotch chips if you wish.

* Fold grated cheese into hot polenta and spread on a plate. Top with heated pulled pork or chicken barbecue such as Lloyd’s. 

Pantry Recipe of the Week
Each week we develop a recipe that requires no fresh foods at all. Order a book on choosing and using shelf-stable foods from the supermarket. No high-priced survival foods needed when you cook with the Survival Food Handbook.

Mexicali  Stew

15-ounce can of roast beef hash
28-ounce can of diced tomatoes and their juice
2 cups water
1 teaspoon beef base such as Better than Bouillon 
Small or medium can chopped green chilies, drained
Small can sliced jalapenos, drained (optional)
2 tablespoons dried onion bits
1 teaspoon each garlic powder, dried oregano, sugar
2  teaspoons chili powder
½ cup raw rice
1 tablespoon cornmeal
Freshly ground pepper to taste
Hot sauce
In a saucepan mix everything, breaking up the hash. Bring to a boil. Stirring constantly, stir in rice and add cornmeal in a thin stream.. Cover and simmer over low heat without stirring, 20 minutes for white rice, 30 minutes for brown rice.. Pass the pepper grinder and the hot sauce. Serves 4 to 6. 

Skillet Recipe of the Week

Golden Glow Cabbage
Horseradish and mustard add oomph to this one-dish frypan meal.

12-to-16-ounce kielbasa sausage
1 tablespoon vegetable oil
Medium onion, diced
14- to 16-ounce package grated cabbage for cole slaw
2 tablespoons flour or cornstarch
1 cup cold water or milk
2 tablespoons golden mustard
1 tablespoon horseradish
1 cup grated Cheddar cheese
Slice sausage. In a large skillet or wok,  brown sausage in hot oil, gradually stirring in onion and cabbage.  Cover and cook over low heat until cabbage is tender. Whisk flour into water or milk with the mustard and horseradish and stir into the cabbage mixture until it thickens. Thin to taste with more water or milk. Sprinkle with cheese and serve warm. Serves 6.   

Friday, December 1, 2017

Easy Recipes to Float Your Boat

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
Slow Cooker Brisket
Small bag of shredded cabbage for cole slaw
1 cup matchstick carrots
Large onion, peeled and cut in crescents
2-pound brisket of beef, trimmed of excess fat
2 teaspoons vegetable oil
Salt, pepper
1 teaspoon dried dillweed
2 cups beef broth, divided
1 cup heavy cream
1/3 cup flour

Grease cooker insert and put cabbage and onion in the bottom. In a large, nonstick skillet, brown brisket in hot oil. Sprinkle with salt,  pepper and dillweed. Place brisket over the vegetables and drizzle with a cup of the broth.
Whisk the other cup of broth with the cream and flour and pour over brisket. Cover cooker and cook 5 ½ hours on High or 9 to 10 hours on Low. 
Slice brisket and serve in buns or over rice, noodles or potatoes. Serves 6.  
Dutch oven method: Brown brisket in hot oil in a Dutch oven and cover with remaining ingredients. Cover tightly and cook over low-medium heat 1 hour or until brisket is tender. 

Tips for the Boat Cook

* The next time you make a fruit cobbler, drop small bits of cream cheese among the fruit for a rich, creamy surprise.

* Most greens are grown in sandy soil and rinsing alone may not dislodge the grit.  Fill a large bowl with fresh water or clean sea water and plunge greens in by the handful several times. Sand will settle to the bottom.  This is also the best way to clean leeks. 

* When your white drinking water hose wears out, save a couple of feet to cut up and make protective sheaths for the ice pick, knives, saw blades, scissors. Slip it over ropes and cords  as a chafe guard. Split and wrap over handles, like the bucket handle,  for easier grip. Slip over the end of a funnel when you need a longer extension. Before using, soak pieces in a bleach solution to clean inside and out. Flat hose also makes a good replacement for broken webbing in outdoor chairs. 

* Reduce steam in the cabin and cook faster with less fuel when you have a good cover for pans and skillets. Yet many pans don’t come with lids. Here’s one that fits all sizes

Pantry Recipe of the Week
Each week we present a recipe that requires no fresh ingredients at all. Spare food and a filled pantry are insurance ashore and afloat. Sure as shootin', stuff happens. 
Christmas Red ‘n Green Beans

3 cans whole green beans, drained
3 tablespoons olive oil
1 teaspoon mild curry powder
1/3 cup dry white wine
½ cup dried cranberries
½ cup broken walnuts
Drain green beans well. Heat olive oil and stir in curry until it’s fragrant. Stir in walnuts and cranberries to coat. Add wine and green beans. Cover and simmer until cranberries are plump. Serves 6.  

Skillet Recipe of the Week
Fake “Beef” Burgundy
This stove-top recipe is ideal for a skillet, Dutch oven, saucepan, pressure cooker or slow cooker. 

2 thick slices of bacon, cut up
2 large turkey thighs
½ teaspoon each salt, pepper and about 1/4 cup flour
1/4 cup olive oil
Medium onion, diced
2 large carrots, peeled and cut up
8 ounces sliced mushrooms
2 cups dry red wine 
12 to 16 small purple potatoes, scrubbed

Fry out bacon until it’s crispy and set aside on paper towels, leaving fat in the pan.  Discard turkey skin. Cut meat off turkey thighs and cut it in bite size. Shake in a bag with salt, pepper and flour. 
Add olive oil to  bacon fat and heat. Shake excess flour off turkey pieces and brown in the fat. Add onion, carrots and mushrooms to coat. 
Add 2 cups wine, bring to a boil and add potatoes. Cover, reduce heat and cook until turkey and vegetables are tender. Stir in reserved bacon. 
Serve in shallow soup bowls with chunks of French bread. Serves 4.