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of the Week
Mac ‘n Cheese
Canned mac ‘n cheese is a time saver in the small boat galley and it’s revived by the addition of crisp-tender vegetables. Matchstick vegetables are available packaged in the supermarket, or cut your own. The more variety, the better.
2 tablespoons vegetable oil
2 to 3 cups matchstick vegetables (zucchini, sweet onion, bell pepper, carrot, yellow squash. broccoli, etc.)
1 cup whole cashews (or more to taste)
1/4 cup grated Parmesan cheese (or more to taste)
2 to 3 cans macaroni and cheese
1/4 teaspoon nutmeg
Small can evaporated milk
Stir-fry vegetables in hot oil in a roomy skillet or wok. When they are crisp-tender, stir in the cashews to toast them. Reduce heat to low and stir in Parmesan cheese, nutmeg and milk to make a creamy sauce. Stir in mac ‘n cheese and more Parmesan as desired. Garnish with more cashews if you wish. Serves 4 to 6 as a vegetarian main dish, more as a side dish.
Tips for the Galley Cook
* To start stubborn ketchup that won’t come out of the bottle, push a straw through to the bottom, then remove. This should add enough air to break the logjam.
* To clean stubborn stains in a sink or cutting board, line it with paper towels and saturate with bleach or peroxide. Let stand 30 minutes. Rinse.
* To loosen a stubborn knot, work in some cornstarch or baby powder.
*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 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 the reefer up to three weeks.
*Shred cabbage for slaw using just a knife and cutting board. Remove leaves individually, roll tightly and slice as thin as possible.
* When adding yogurt to a recipe, fold it in carefully. Vigorous mixing breaks it down and makes it runny.
Pantry Recipe of the Week
Fresh foods all gone? Dig into your reserve food supply (prepared with the help of Survival Food Handbook) to make a meal with shelf-stable foods from the supermarket. The eggs can be reconstituted powdered eggs or your favorite egg substitute.
Grab a chunk of this nourishing bread at the helm to eat on the go. It’s more than a bread, not quite an omelet, almost a casserole, virtually a meal.
2 cans mixed vegetables
2 tablespoons diced dried onion bits
4 eggs or equivalent
1 tablespoon dried parsley flakes
1 cup biscuit mix
½ each garlic powder and teaspoon dried, crumbled thyme
½ cup grated dry cheese such as Parmesan
Drain canned vegetables into a small container and soak dried onions. Put drained vegetables in a bowl and stir in eggs. Fold in parsley, biscuit mix, seasonings, cheese and well-drained onion bits.
Bake in a well greased 9 X 13-inch pan at 350 degrees for 25-30 minutes or until firm. Cut in squares.
Stove-top method: Grease a heavy skillet, add batter, cover tightly and bake over low-medium heat. Use a flame spread if necessary to keep heat low or it will burn on the bottom. Check after 20 minutes, then every 5 minutes until it’s firm and springy to the touch. Cut in wedges.