Friday, July 28, 2017

Easy Recipes to Float Your Boat

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Galley Recipe of the Week

Crunions
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. 

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