Janet Groene lived full-time on the go for ten years, wintering on board a 29-foot sloop with a two-burner Primus stove and no refrigerator. She can bake without an oven, live for months without refrigeration and, she jokes, cook a 5-course meal in a telephone booth.
Galley Recipe of the Week
Canned corned beef has been the sailor’s best friend since the clipper ship days.
Sliced rye bread, diced
12-ounce can of corned beef, broken up
15-ounce can chopped sauerkraut, rinsed and drained
1 can condensed cream of tomato soup
1/2 cup water
1/4 cup pickle relish
Grease a baking pan or heavy skillet generously. Cover bottom with a layer of diced rye bread. Top with corned beef and kraut. Add another layer of rye bread and top with sliced or grated Swiss cheese.
Whisk tomato soup, water and relish and pour over the casserole. Cover and bake or cook heated through. Serves 4 to 6.
Tips for the Galley Cook
* When making “strata” casseroles that call for layers of sliced bread and an overnight soak, cut the bread in small cubes. It will soak up liquid faster and can be cooked right away.
* Candied fruit is very expensive at Christmas time but it’s half price after the holidays and it lasts for months. (Check use-by dates). Add candied cherries and/or pineapple to cakes, muffins, cookies.
* If you love coffee ice cream, love this frosting. Beat a stick of softened butter with 4 cups powdered sugar and 1/4 cup Kahlua.
* Plain, ho-hum burgers on the transom grill? While they’re hot, spread with a mixture of 1 stick butter and 2 tablespoons each honey mustard and orange marmalade.
Pantry Recipe of the Week
16-ounce can salmon, drained
1 tablespoon diced, dried onion bits
1 teaspoon olive oil
1 teaspoon Cajun seasoning such as Tony Cachere’s
Small can sliced black olives, drained
15-ounce can diced tomatoes with onion and green pepper
Drain salmon into a small cup and soak onion bits. Break up salmon and arrange in a saucepan. Drizzle with olive oil. Sprinkle with seasoning. Drain onions. Scatter olives and onions over salmon. Add tomatoes and heat gently, allowing flavors to blend. Serve over rice, toast, biscuits, potato, noodles, etc.
Peanut Butter Poppers
When you need a shot of energy on night watch or when beach combing, pop a couple of these little numbers. The sugar provides quick energy and the high fat content has staying power.
12-ounce jar of peanut butter (1 ½ cups)
2 sticks butter or margarine (1 cup), softened
About 1 ½ pounds powdered sugar
Optional coating: chopped nuts, shredded coconut, sprinkles, chocolate jimmies
Stir peanut butter and butter together and work in powdered sugar until it won’t hold any more. Mixture should be very dry, just moist enough to form into walnut-size balls. Wrap in twists of waxed paper as is, or roll in one of the coatings listed.
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Skillet Meal of the Week
Chicken ‘n Stuffing
6-serving box chicken flavor top-of-the-style type stuffing mix
1 can cream of celery soup
6 portions boneless, skinless chicken
6 thin slices deli baked ham
Butter or oil for frying
In a plastic bag, moosh stuffing mix with soup and enough water or broth to moisten it. Set aside. Brown chicken on both sides in hot butter or oil. Place a slice of ham on each and spoon stuffing over all. Cover skillet and cook over low-medium heat until chicken tests done at 170 degrees. Serves 6.