Saturday, January 8, 2022

Cruising Sailors Love Easy Recipes

 Blog copyright Janet Groene 2022. To donate $5 a year in support of this free blog use your Paypal account to janetgroene at yahoo.com



 

Galley Recipe of the Week
Cellini  Pie

    An old-fashioned favorite, Cellini Pie is basically a vegetable pie featuring tomatoes, cheese,  anchovies and perhaps other items such as mushrooms and/or thinly sliced onion. Make your own pastry or just roll out a sheet from the supermarket. 

Pastry for one-crust pie
2-3 firm, red tomatoes, trimmed and sliced 1/4 to 1/3 inch thick
About ½ cup flour , seasoned with a little garlic salt and black pepper
Small onion, finely minced
Small can mushroom slices, well drained
4-ounce package grated Cheddar cheese (about 1 cupful)
Anchovies to taste
Whipping cream


    Line a pie plate with pastry and flute the edges. Drain sliced tomatoes on paper toweling. Mix flour, garlic salt and pepper. Dip tomato slices in seasoned flour and fill crust with alternate layers of tomato, mushrooms, cheese and onion. Top with chopped anchovies and add a little whipping cream  to about halfway up the crust. Bake at 400 degrees until crust is nicely browned. Let stand 10 minutes. Cut in wedges. It’s traditionally served warm but is also good at room temperature.

No oven? I have baked pies in a cast aluminum dutch oven, using both direct and indirect methods. Why cast aluminum? It spreads heat quickly and evenly, is lighter than cast iron and it doesn’t rust.  In a galley stove with a small diameter burner, s tightly lidded cast aluminum pan creates an even envelope of heat. Put a shallow rack in the pan, pre-heat and add the pie pan just as you would in a conventional oven.
     Questions about stove-top baking? Janetgroene at yahoo.com
    

Pantry Recipe of the Week
    Each post contains one recipe that requires no fresh ingredients. Discover the many good things that can be done with familiar, affordable supermarket staples during any food emergency on board your boat.  

 

     Survival Food Handbook is written for sailors and campers who have limited stowage space for emergency rations. Also covered are water shortage, fuel alternatives, fridge failure, flooded bilge and other emergencies. See lists, how-to, tips on water or fuel shortage, cleaning up after a flood bilge, refrigeration failure and more. 


Evry recipe in the book can be made with stowed ingredients.   https://amzn.to/3mIfryC

Kicky Dried Limas
    Real bacon bits come in jars, cans and packages.  Watch use-by dates. Your secret ingredients here are  cloves and nutmeg.  

2 cups dried lima beans
4 cups water
1/3 cup real bacon bits
1 tablespoon curry powder
½ teaspoon ground nutmeg
½ teaspoon ground cloves

1 cup canned or  reconstituted mushroom slices
1 can condensed cream of tomato soup

1 can chunk ham (optional  

    Wash and pick over beans and soak several hours or overnight in lightly salted water. Drain and cook according to your favorite method  in four cups water with the bacon bits, curry, nutmeg and cloves. In a solar oven this takes most of the day; in a saucepan several hours; in a pressure cooker use manufacturer directions.
    Stir in mushrooms, ham  and soup. Heat through, adjust seasonings and serve. Makes 4 to 6 portions.  
    Cook’s note: dried limas come in many sizes from small to jumbo and in green or white. See packages for cooking directions.
    Cook’s note # 2.  For a thicker soup, run a potato masher down through the cooked beans a few times, or give in a vew spins with a wand or “stick” mixer.
    Shortcut method: empty 3 cans, 15 ounces each, large limas (also called butter beans) into a saucepan and heat with other ingredients. Season to taste. Stir well.

Tips for the Galley Cook

    * I can’t say if any clean sea water exists anywhere in the world these days, but in trusted areas I have used 3 1/2 cups fresh water and ½ cup sea water when a recipe calls for salted water.

    * If you wash dishes or clothes in sea water, have a fresh water rinse if possible. Even after drying, salt crystals remain and draw moisture from the air, making everything feel damp or sticky.

    * The secret to re-hydrating any foods, such as nonfat dry milk or potato flakes, is allowing them to steep as long as possible. With dry milk it takes about 3 hours for the protein to recombine with water and lose that chalky taste.

    * The twist ties that come with plastic bags are good for short-term projects but they rust quickly at sea. I don’t use them for long-term storage. If you strip out the  tiny wire it can be used as a temporary fix to replace a button or a lost screw in glasses frames.

    
BONUS RECIPE OF THE WEEK
Master Muffin Mix

    Hot muffins every morning?  Here’s a way to have half a dozen hot, fresh muffins four days in a row.


 
4 cups white or whole wheat flour or a mixture of both
1 cup sugar or equivalent
4 tablespoons baking powder
½ teaspoon baking soda
1 ½ teaspoons salt


  Mix, measure and seal in bags.  To make 4 to 5 medium size muffins:


2 tablespoons vegetable oil
1 egg
½ cup milk
1 cup master mix


    In a medium bowl, whisk together oil, egg and milk. Stir in master mix until everything is evenly moistened.  Do not over-beat. At this point, fold  in ½ cup fresh blueberries, a grated  apple with a sprinkle if cinnamon or, ½ cup raisins, cut-up dates or snipped, dried apricots. . Bake 20 minutes at 400 degrees. Makes 6 medium muffins.
NO OVEN? Add more milk to make a batter and fry as for pancakes.



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