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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
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. https://amzn.to/2Jl9Mbs
* 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 http://amzn.to/1WdYqbe
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.