Blog copyright Janet Groene 2021.
For 10 years Janet Groene's only homes were a 29-foot sloop in winter and a 21-foot diesel RV in summer. As a boating writer she has cruised worldwide under sail and power.
GALLEY RECIPE OF THE WEEK
Old-Fashioned Oatmeal Cake
Serve delicious, healthful cake for snacks, breakfast or dessert.
1 ½ cups boiling water
1 cup quick oatmeal flakes
1 stick butter (1/2 cup), cut up
2/3 to 1 cup white or brown sugar, or some of each
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Suggested frosting: creamy vanilla covered with shredded coconut
In a small bowl, combine boiling water and oats. Set aside while you grease a disposable foil 9 X 12-inch baking pan. When it’s still warm, stir in butter to melt it.
In a mixing bowl, whisk eggs with sugar. Gradually stir in oat mixture. Combine flour, soda, baking powder and cinnamon and mix into wet ingredients. Bake at 350 degrees about 30 minutes or until the cake is springy to the touch and pulls away slightly from edges of the pan. Cool completely, frost or serve with a sifting of powdered sugar, vanilla yogurt, vanilla sauce or fruit sauce.
Stove-top method: Proceed as above and put batter in a greased 12-inch dutch oven or large skillet with lid. I prefer cast aluminum to cast iron for stove-top baking. Bake, covered tightly, over low-medium heat until cake is firm, springy and pulling away slightly from the sides of the pan. To keep heat low and prevent cake from burning on the bottom, you may need a flame tamer.
Cook’s note: This is a moist cake that should be kept cool.
Why cast aluminum? Over a small burner, it spreads heat across the bottom and up the sides more evenly than cast iron. It forms an even envelope of heat under a heavy cover. Peek as little as possible.
Pantry Recipe of the Week
This recipe, made 100% from stowable ingredients, needs delicate cooking so use a double boiler, flame tamer, electric burner on Low or the microwave. With plenty of bread, crackers or tortillas to mop it up it’s a satisfying meal for two or three. Or, serve it as a Happy Hour dip.
Hot Clam Dip
2 tablespoons dried onion flakes
3 tablespoons dried green pepper flakes
1/4 cup sherry or water
2 tablespoons olive oil
8-ounce package process cheese such as Velveeta (see use-by date)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 or 2 10-ounce cans minced clams, drained and checked for bits of shell
Hot sauce to taste (optional)
Put the dried vegetables to soak in the sherry or water. Put olive oil in the top of a double boiler, a heavy-bottom saucepan or a microware container and add diced cheese. Cook over boiling water or very low heat, stirring to melt cheese. (In the microwave cook on High, turning and stirring every 30 seconds until cheese is melted.) Stir in softened vegetables, ketchup, Worcestershire and clams. Add hot sauce to taste. Serve warm as a dip.
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Cold Meal of the Week
With summer coming, cold meals are on the boating menu. Make ahead, keep chilled, bring out underway or at anchor. Lemon adds a tangy sweetness to this summer cooler.
Jellied Corned Beef Salad
In the southern U.S., where gelatin salads are a summer staple, these are called congealed salads.
|Make it in individual molds if you like|
12-ounce can corned beef
8-serving package lemon gelatin dessert
1 2/3 cups boiling water
1 cup mayonnaise
3 or 4 hard-cooked eggs, diced
Half a bunch of celery, trimmed and finely diced
Dissolve gelatin in hot water in a one-quart container. Whisk in mayonnaise until smooth. Scrape excess fat off corned beef and stir into gelatin mixture, breaking it up with a fork. Stir in eggs and celery. Cover tightly chill several hours or overnight. Cut in squares and serve as is or on a bed of lettuce.Serves 6 to 8.
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