Friday, June 7, 2019

Easy Meals for Boating and Sailing


blog copyright janet groene. To donate $5 a year in support of this blog use Paypal to janetgroene at yahoo.com



















Galley Recipe of the Week
Shrimp Salad Haystack
 

A little shrimp goes a long way in this salad
1 ½ to 2 cups chopped, cooked shrimp, well drained
1 can condensed cream of tomato soup
3-ounce package cream cheese with chives
1 cup water
4-serving packet lemon gelatin dessert, regular or sugar free
½ cup well drained sliced, stuffed olives
½ cup each chopped celery, green pepper and sweet onion
Shredded lettuce
Crisp Chinese noodles

Packaged Chinese noodles are an easy garnish

 

    Prepare shrimp and set it aside to drain while cream cheese comes to “room” temperature. Mash cream cheese into condensed soup with mixer or fork. Make it smooth or chunky.
    Dissolve gelatin in a cup of very hot water. Cool and add shrimp, soup mixture and vegetables. Chill until firm. Line four plates with shredded lettuce, top with shrimp salad and garnish with a “haystack” of crisp noodles. Serves 4.
   

Tips for the Boat Chef

    *  Get an early start on a Friday or Saturday when you’re headed to the marina. The night before, fill the ice chest with ice to pre-chill it. In the morning, discard that ice and add new ice and chilled or frozen foods.

    * Need a nutritious, balanced whole meal trail mix to keep in a pocket when you’re beachcombing or on night watch? See https://createagorp.blogspot.com

    * Make cheesy pancakes. Make a thick pancake batter and fold in a can of macaroni and cheese. Fry in oil or butter as for pancakes and serve with pepper or sausage gravy from a can or dry mix.

    * Keep small cans of seafood on hand. If the catch is too small add a can of shrimp, crabmeat, tuna or salmon to the chowder or casserole.


Pantry Recipe of the Week


    

Each week you’ll find here a recipe made entirely with shelf ingredients. Emergencies happen. For help in creating an emergency pantry see Survival Food Handbook, a guide to provisioning with and preparing shelf-stable foods from the supermarket.


Rushin’ Dressing


    Even if you have no fresh vegetables, a tangy salad dressing can perk up cold canned vegetables such as artichokes, hearts of palm.sliced chestnuts, cut green beans, crisp corn kernels. Pectin is a natural product and a low-calorie thickener to use in dressings, sauces, smoothies and to make jams and jellies. In this dressing it takes the place of oil. 




1 tablespoon powdered pectin
1 tablespoon sugar
½ teaspoon each dried, crumbled basil, dried tarragon
1/4 teaspoon garlic salt
6-ounce can V-8 juice, regular or spicy
1/4 cup red wine vinegar
    Stir everything together and let stand one hour while pectin thickens. Spoon over hot or cold vegetables, pasta, rice, grilled fish, etc. Leftovers should be refrigerated.

Skillet Recipe of the Week

Pierogi Skillet
 

   
16-ounce package of  frozen or refrigerated  pierogi
2 tablespoons canola oil
Medium onion, diced
1 stick butter
½ teaspoon ground nutmeg
1 to 2 cups frozen peas (more or less to taste)
15-ounce can of sliced carrots, well drained
6-ounce package shredded cheddar cheese

    Thaw pierogi. Fry onion in hot oil until softened. Melt butter in skillet and stir in nutmeg. Brown pierogi, in batches if necessary, until nicely browned. Add peas and carrots, top with cheese, cover and heat through. Serves 4 to 6.

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