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Below: Don't miss our Skillet Recipe of the Week and the Pantry Recipe of the Week made 100% with shelf -stable ingredients.
Galley Recipe of the Week
Egg Timer Fudge
You don’t need a candy thermometer for this three-minute fudge. Use your egg timer. A good way to serve it is in miniature cupcake papers. (At this price, you’ll find a lot of uses for these little papers)
Small can evaporated milk (2/3 cup)
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 cups miniature marshmallows
1 ½ cups chocolate chips
½ to 1 cup coarsely chopped nuts (optional)
Butter a 9 X 13-inch dish. In a large, heavy pan bring milk, sugar and salt to a boil. Continue stirring while you time the boil for three full minutes. Remove from the heat and stir in vanilla, marshmallows and chocolate chips to melt them. When chocolate and marshmallows melt, fold in nuts if using. Spread in the pan and chill. Cut in small squares and serve in fluted papers. Makes about 100.
Pantry Recipe of the Week
This could be made as pancakes or patties, or deep-fried as fritters, but it’s so much more fun to use a stove-top waffle maker.
Heaping tablespoon dry onion bits
2 medium eggs or equivalent
1/4 cup olive oil
10-ounce box of felafel mix
Measure water as called for in the felafel instructions and add onions to soak 10 minutes. Whisk in egg and olive oil. Stir in felafel mix. Let stand 15-20 minutes to thicken. Cook according to your waffler maker instructions. Serve as a bread with salad or soup.
Tips for the Boat Cook
* Stuff old socks with kitty litter and put in deck shoes, boots and sneakers to absorb odor.
* Large, commercial size coffee filters are strong enough to use to make cold brew coffee and also to drain yogurt to make yogurt cheese. Bought in a large quantity they cost less than 10 cents each. You’ll find other uses for them too.
* If your leather work gloves get wet, put a clothespin in each finger while they dry. They’ll be easier to put on. To shape and dry your Wellie boots, cut swim noodles to fit.
* Make fruity pancake syrup by boiling two cups sugar with one cup unsweetened fruit juice such as white grape, pineapple, apple, berry. Add a few drops of vanilla extract.
* When you accidentally make a soup or stew too salty, double every other ingredient, continue with the recipe and freeze the extra half for a future cruise.
* Make sauce for plain cake or gingerbread. Save syrup or juice from canned fruit. To 2 cups juice add 1 tablespoon each butter, minute tapioca and lemon juice. Simmer until thickened.
Make healthier homemade trail mixes so you'll always have a hearty snack in your pocket come hell or high water. Recipes at Create A Gorp.
Skillet Recipe of the Week
Gluten Free Skillet Lasagna
1 package of rice noodles
2 cups ricotta cheese
1 tablespoon Italian seasoning
½ teaspoon each salt, pepper
2 cups tomato sauce, divided
1 cup grated Parmesan cheese, divided
Put rice noodles in a shallow dish, cover with boiling water and drain as soon as they are limp. Arrange half the noodles in an even layer in a well-greased, heavy, cold skillet. Set aside.
In a bowl whisk eggs, ricotta cheese, seasonings and a cup of tomato sauce. Fold in half of the Parmesan cheese and spread over the noodle layer. Top with remaining noodles. Drizzle with remaining tomato sauce and sprinkle with remaining cheese.
Cover and cook over low-medium heat about 40 minutes or until filling is set. Serves 4.