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of the Week
Make enough of this no-bake cake to last the voyage. It’s an ideal emergency meal even when it’s too rough to cook. Save tin cans that can be opened both top and bottom. To remove cakes, use a can opener to remove the bottom of the can and leave the lid in place to push the cake out.
1 1/2 pounds candied fruit (not dried fruit)
½ pound raisins
1 pound shredded coconut OR
2 cups shredded coconut and 2 cups chopped nuts
1 pound graham crackers, crushed
65 regular size marshmallows
1 can sweetened condensed milk
Mix fruit, coconut and graham cracker crumbs. Heat marshmallows and condensed milk until smooth and fold into dry ingredients. Mix until everything is evenly moistened. Mixture will be very thick. Pack tightly into greased tin cans or any mold. Keep cold u[p to 4 weeks. To serve, remove from the mold and slice. Makes about 5 pounds.
Pantry Recipe of the Week
No fresh ingredients are needed for these weekly recipes.. It’s smart to have a emergency pantry of shelf-stable foods. For more such recipes see Survival Food Handbook, a complete guide to provisioning your boat with supermarket staples (not high-priced survival rations) for convenience, emergencies or cruising without refrigeration.
When you need a quick bread to serve with soup or stew, make these toothsome cakes without an oven. Corn flour is very finely ground cornmeal.)
2 cups flour
1 cup corn flour (not cornmeal, not cornstarch)
1 teaspoon each sugar and salt
1 tablespoon powdered egg
2 tablespoons baking powder
2/3 cup nonfat dry milk
2 cups water
Oil for frying
Mix dry ingredients well and add water to make a batter. Fry like pancakes in an oiled pan o griddle.
Tips for the Galley Cook
* Buy a supersize, professional chef-style squeeze bottle (or several) for the galley. It’s the easiest way to oil a pan, make funnel cakes, drizzle on a glaze, serve pancake syrup and much more. Better quality plastics last longer, handle easier.
* To make hush puppies, add only enough liquid to Jiffy cornbread mix to make a very thick dough. Fold in minced onion, jalapenos to taste and deep fry.
* When dusting meat to brown it, add a little paprika to the flour, salt, pepper mix. Browning will be a richer mahogany color.
* Keep a spray bottle of white vinegar on hand for general cleaning in galley and bath. Spray it on fruits and vegetables to sanitize them and spray on fish to make scaling easier.
* One shot does it all. Mix 4 to 6 parts salt to each part pepper in the salt shaker. Add a tablespoon of raw rice to keep it from clumping.
* Thickeners aren’t always interchangeable. To substitute for one tablespoon cornstarch use 2/3 tablespoon arrowroot, 2 tablespoons regular flour, 2 tablespoons “minute” tapioca or 1 tablespoon potato starch.
of the Week
1 package of refrigerated crescent rolls
3 large tomatoes, sliced
2 1/2-ounce package pre-fried bacon, cut up
6 scallions, sliced
1 cup shredded cheese such as Monteray Jack
1 sleeve of buttery crackers such as Ritz or Club
1 cup shredded cheese such as Cheddar
Generously grease a 12-inch skillet and press crescent dough in the bottom in an even layer. Set aside. Drain tomato slices on paper towels, then arrange over the dough and sprinkle with salt and pepper. Scatter with bacon, scallions and 1 cup cheese. Cover tightly and cook over medium heat until you can see dough has browned at the edges.
Crumble crackers and mix with second cup of cheese. Scatter over pie, cover and heat gently to melt the cheese, about 5 minutes. Uncover and let stand 10 minutes. Cut in wedges. Serves 4 to 6.