Friday, June 15, 2018

Cruising and Sailing with Big Meals, Small Galley

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Galley Recipe of the Week
Heavenly Hazelnut Dessert

16-ounce box graham crackers (you won’t need them all)
Hazelnut spread (e.g. Nutella)

Large box (8 servings) instant vanilla pudding (regular or sugar free)
3 cups cold milk
8-ounce carton whipped topping, thawed
Chocolate fudge ice cream topping
1 cup chopped hazelnuts

    Spread graham crackers with Nutella and arrange them, spread side up, in the bottom of a 9 X 13-inch dish. Cut to fit if necessary to cover the whole bottom.

     Whisk together pudding, milk and topping. Put a third  of the pudding mixture over the crackers, add another layer of  spread graham crackers, another third of the pudding mixture and another layer of spread crackers, this time with the spread  side down. Spread the top with the remaining pudding mix.
    Cover with plastic wrap and chill several hours or overnight. Drizzle top with fudge topping and sprinkle with nuts. Cut in squares. Makes 12 to 15 portions. 

Variation:  (1) Hazelnuts are expensive. For a more economical version try peanut butter and peanuts, almonds or wanuts 
(2) For fewer servings and fewer calories, eliminate the middle layer of crackers.

Pantry Recipe of the Week

    Each week we offer an idea for an emergency dish that needs no fresh food. Of course fresh food is better, but stuff happens. No matter how fancy your boat or how big your freezer, shelf-stable foods are good insurance. Read Survival Food Handbook, a guide to using ordinary supermarket foods to stock your boat's pantry.

Berlin Bistro Beef ‘n Kraut
2 cans roast beef in gravy
4 portions sauerkraut, rinsed and drained
1 or 2 cans sliced potatoes, rinsed and drained
Small can sliced mushrooms, drained (optional)
12-ounce can vegetable juice cocktail such a V-8
2 tablespoons cornstarch

    Put roast beef and gravy in a pan and break it up. Add sauerkraut and potatoes.
Whisk cornstarch into juice and stir into beef mixture. Bring to a low boil, stirring, until thick. Serves 4.
Variation: Omit canned potatoes and serve over instant mashed potatoes or another starch such as rice, biscuits, rye toast or boiled noodles. 

Tips for the Galley Chef

* You control the wow factor when you make your own hot pepper oil.  Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain.

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.

* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder sparingly into soups and stews.

* If a rust stain develops on a Formica galley counter, try removing it with a rubber eraser.

Love to cook on your deck grill? This sturdy stainless steel rack makes for easy grilling, roasting and serving of chicken drumsticks. Also holds ice cream cones while you fill and serve.  See it at


Skillet Meal of the Week
Turkey Drumsticks and Macaroni

At right: pick up scallop shells on the beach and use them to serve butter pats and other small individual portions. 

4  turkey drumsticks
1 tablespoon vegetable oil
Medium onion, sliced in crescents
Small can sliced mushrooms, drained
1 tablespoon grainy mustard
2 cans macaroni and cheese
1 cup thawed peas (optional)

    In a large skillet brown the drumsticks, gradually stirring in onion, mushrooms and mustard.  Cover and braise about 30 minutes until turkey is tender. Add macaroni and cheese and peas. Cover and heat through. Serves 4.
Suggested condiments: Sprinkle with sliced scallions or pass the pepper mill, hot sauce or soy sauce.

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