Maxi Meals for the Small Boat Galley

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GALLEY RECIPE OF THE WEEK

Chicken ‘n Corn Custard Casserole

No added salt may be needed here. Other ingredients contain salt.  

2 tablespoons butter

10-ounce can chunk chicken OR

1 ½ cups cooked, shredded chicken

10-ounce can whole kernel corn with red and green pepper (Mexicorn)

4 eggs

Milk

½ teaspoon white pepper

About 1/3 cup grated cheese

2 cups torn up wheat or corn tortillas 

Butter a cold skillet generously. Drain chicken and corn and add milk to make 1 cup liquid.  Scatter chicken in the skillet in an even layer. Spoon corn over chicken. Whisk eggs, pepper and liquid and pour over corn. Sprinkle with grated cheese and tortilla pieces.  Cover skillet and cook over low flame until egg mixture sets and tortillas are soft.  Serves 4 to 6. 

Optional: just before serving, top with fresh, crunchy Fritos, shredded lettuce, sliced scallions and/or diced tomatoes.

 

chicken for frying. Chicken will brown faster.

YOUR BOAT'S PREPPER PROGRAM

 

 

  

Be Prepared in BOATIING AND CRUISING  means readiness for many emergencies,  from running out of food or water or money to a "shelter in place" or "mandatory evacuation" order. Survival Food Handbook is written just for campers and boaters who have limited storage space.

This book is about familiar, affordable supermarket staples, not those high-priced doomsday dehydrates.

 

 Make every ounce, dollar and cubic inch count. Kindle or paperback   https://amzn.to/3mIfryC    

 

 

PANTRY RECIPE OF THE WEEK 

Each week we present a recipe that can be made entirely from stored foods. Emergencies happen, so don’t scoff at these humble, back-up recipes.  

Ham Shortcake

1 box cornbread mix OR

Biscuit mix to make 6 servings

1 pound canned ham, diced 

½ teaspoon dry mustard

4 cups water

1 teaspoon “Better than Ham” concentrate  (optional)

1 2/3 cups powdered milk

½ cup flour

2 tablespoons each dried onion flakes, celery flakes, sweet pepper flakes

1/2 cup chopped, roasted peanuts (optional)

Prepare cornbread or biscuits according to package directions. Dice ham. Whisk together cold water, dry milk, dry mustard, flour and flakes. Bring milk mixture to a low boil over low heat, stirring almost constantly until it thickens. Fold in ham o heat through. Spoon over cornbread squares or split biscuits and sprinkle with chopped peanuts. Serves 6. 

March Malice https://amzn.to/3GXjSxA

Farley Halladay was a charterboat cook on corporate yachts until she and her beloved Jud, a former U.S. Navy SEAL. They married and  went into the charterboat business on board Jud's ketchn, Sea SEAL.  Then Jud died in a fall from the mainmast  and Farley now struggles on shore with her online charterboat booking agency, caring for Jud's elderly, alcoholic mentor and solving crimes. 

Join her adventures ashore and afloat in her  salty, poignant, funny Yacht Yenta series of cozy mysteries. They are  available for Kindle, Google Play and other major formats.  https://amzn.to/3GXjSxA

Tips for the Galley Chef

* If a gravy, soup or sauce is too thick, add 1-2 tablespoons of water, broth, milk or wine. If it’s too thin, add a tablespoon  of dried potato flakes and stir over low heat one minute before deciding if it it needs another tablespoon. 

* Spring-loaded curtain rods are inexpensive, stow anywhere and come in many sizes from window size up to shower rods.   Check for places around the boat (such as a shower stall) where you can use them as temporary drying racks for tea towels and dish rags. Note that many marinas and some anchorage don't permit drying on lifelines. 

* Shop local markets. Buy a fruit or vegetable you never saw before.  Ask  how to prepare it. Make a friend. 

* Combine a packet of instant French vanilla pudding and a 19-ounce can of undrained crushed pineapple.  Fold in a tub of whipped topping. Eat it now or chill. 

COOK UNDERWAY RECIPE OF THE WEEK

Do you want this feature to continue? Let me know if you cook underway and want to see more of these EASY recipes USING LESS TIME, FEWER INGREDIENTS, LESS MESS, LESS FUEL.  I assume you have a gimballed cooker, pot clamps, pressure cooker with lock-on lid and other safety features.

Coked Up Chicken

10-ounce can chunk chicken

1 tablespoon flour or cornstarch

12-ounce can cola

½ cup spicy ketchup

Break up chicken in a saucepan or pressure cooker and toss lightly with flour or cornstarch. Add cola and ketchup. Cook 1 minute at full pressure and let pressure return normally. Stir and service. Or cover and cook over high heat, stirring until a  sauce forms.

Spoon over crisp Chinese noodles, biscuits, pilot crackers or corn muffins. Serves 2 to 4. 

For more recipes made solely with ordinary shelf staples (not lifeboat supplies)  and other food emergencies such as water or fuel shortage, or running out of money, or an order to shelter in place, see Survival Food Handbook http://amzn.to/1WdYqbe

 

 

 

 

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