Blog copyright Janet Groene 2023.
GALLEY RECIPE OF THE WEEK
Blushing Crab Cheese Sauce
Imitation crabmeat makes this seafood sauce affordable, tasty and nourishing.
20 ounces imitation crab, cut up or shredded
Large sweet onion (e.g. Vidalia) finely diced
8-ounce package grated Cheddar cheese
1 stick butter, divided
1/4 cup cooking sherry
2 tablespoons flour
1 can condensed tomato soup
1 cup sour cream
Prepare crab and set aside. Melt butter in a pan and whisk with the flour, sherry, soup and sour cream. Cook over low medium heat, stirring often until it’s smooth and thick. Fold in surimi and cheese. Heat through. Spoon over toast, mashed potato, pasta, noodles, rice, biscuits or a green vegetable such as steamed, shredded cabbage, wilted spinach or boiled carrots. Serves 6.
Cook's note: You might add part of the sour cream to the sauce and save part to use as a garnish.
GOES TO SEA
Gift Idea for any boater or camper:
Unlike other prepper books, Suvival Food Handbook is written just for sailors and campers who have limited storage space. Make the most of every inch, dollar and ounce of emergency food supplies. It’s about supermarket staples to keep on hand, use and replace regularly. Eat them first in an emergency before delving into those awful doomsday rations you keep deep in the bilge. https://amzn.to/3mIfryC
Pantry Recipe of the Week
These recipes promise a great meal from your pantry in a pinch. Substitute fresh ingredients when you have them.
Lucky New Year Black-Eye Peas
In the Dixie states, eating hog jowls (rhymes with bowls) and black-eye peas on New York’s Eve or New Year’s Day is considered to bring good luck in the new year. Black-eye peas are available canned or dried. For the cruiser’s pantry, dried peas are more economical but they require soaking and a longer cook time.
2 cups dried black-eye peas OR
2 cans black-eye peas, drained and rinsed
10-ounce can chunk ham
4 tablespoons dried onion bits
1 teaspoon dried granular garlic
1 tablespoon parsley flakes
1 bay leaf
1 or 2 drops smoke flavoring (optional)
Tabasco
Wash and pick over dried peas, cover with water and soak overnight. Add remaining ingredients except Tabasco. Add more water if necessary to cover peas. Cook until tender. If using canned peas, just heat heat gently until onions are soft and serve. Discard the bay leaf and serve in shallow soup plates. Pass the Tabasco. Makes 4 hearty servings.
ARMCHAIR TRAVEL AND A GOOD COZY MYSTERY
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| https://amzn.to/3BH4AZK |
For your Kindle, Nook, Google Play and other e-readers, salty widow Farley Halladay tells her story about life at sea, losing her husband and her new life as a caregiver, cook, online vacation specialist and crime solver.
The kicky, sassy Yacht Yenta series of cozy mysteries features Farley and a crazy cast of characters you'll want to follow from book to book. https://amzn.to/3BH4AZK
TIPS FOR THE GALLEY COOK
* Egg nog, served hot or cold, is a year-round nutrition boost. Make it any time using egg substitute or other pasteurized eggs. Add cream, sugar, a little vanilla and nutmeg and maybe a shot of rum.
* Make play dough for the kids. Cook 1 1/4 cups biscuit mix, 1 teaspoon cream of tartar, 1/4 cup salt with 1 cup water. Stir over medium heat until it forms a ball. Cool, knead until smooth and roll between sheets of parchment paper and cut with cookie cutters. Place on ungreased cookie sheet and paint or shape to make jewelry or hang-up ornaments. Bake 1 to ½ hours at 225 degrees until they are hard.
* Use a silicone baking mat to chop nuts. Lift, form a funnel, pour.
* Store-bought shortcake cakes make great last-minute desserts. How about filling with mandarin oranges sauced with orange flavored yogurt, or instant chocolate pudding and whipped topping, or chunky applesauce drizzled with hazelnut coffee creamer?
Galley Recipe of the Week
Salmon with Egg Sauce
When you need to stretch a small catch, add this creamy sauce to any baked, broiled or grilled fish.
4 portions salmon fillet or other fish, cooked to your liking
½ stick butter
2 tablespoons flour
1 cup milk
2 hard-cooked eggs, chopped fine
½ teaspoon seasoned salt
Fresh minced parsley or dried parsley, cilantro, chives or tarragon
Melt the butter in a medium skillet and stir in flour. When it’s well blended, continue stirring over low heat while gradually stirring in milk. When it’s thick and bubbly, stir in seasoned salt and chopped eggs. Spoon over cooked fish and sprinkle with parsley .
See nautical news, views and cues from Farley Halladay, the Yacht Yenta, at https://farleyhalladay.blogspot.com
PRODUCT REVIEW
Janet Groene has no connection with this company nor its sales.
Everyone is advised to carry a first aid kit. How? What? Where? Most important of all, What’s Inside? The family that founded Keep Going has re-invented the first aid kit and I’m wowed. First, the kits are complete, right down to a tick remover, finger splint and instant cold pack. Second, kits are designed to be packable, compact, good looking, durable and easily grabbed.
One model comes with 106 first aid products. Zippered, durable cases
come in a variety of colors and patterns. A Super Kit comes with 270
pieces and the mini kit has 60 pieces. There’s even a Kids Kit with 44
pieces. Best of all, refill bundles are available to make it easy to
keep supplies fresh and complete.
The secret to carrying a mini-ER in these cases is to provide only
small amounts of each essential. Every item is neatly filed in
see-through sleeves arranged in “pages” for quick access.
Keep Going
is a small family-owned, Florida business that knows travel, knows
first aid and knows about the kinds of emergencies travelers might face
on the go. I recommend Keep Going for yourself, for gifts and for
everyone who needs a first aid kit for the boat, dinghy, backpack, car, cabin or
office. See (www.) KeepGoingFirstAid.com/
BE PREPARED FOR FOOD SHORTAGES, EMERGENCIES, HARD TIMES and MORE INFLATION AT HOME and AT SEA
RISING FOOD COSTS? Supply chain broken? Quarantined in a foreign port? Riots and looting? Power outages? Money crisis? Survival Food Handbook is an easy guide to food preparedness, NOT about tasteless, high-priced lifeboat rations that sailors put away and forget.
Written for sailors and campers who have limited storage space, the book shops the supermarket for familiar, affordable, everyday food staples with a long shelf life. Read how to evaluate, plan, rotate, stow and prepare foods without refrigeration or with limited stove fuel or minimum water. You'll use it at home and away, indoors and outdoors and in emergencies of all kinds. Kindle or paperback, https://amzn.to/2PvOBbx
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