The Well-SEAsoned Cruise Cook

 Blog copyright Janet Groene, all rights reserved.  To get a voluntary subscripton in support of this work, send $10 per year via Paypal to janetgroene@yahoo.com 

When you sail, the world is your oyster

 

 

  

Galley Recipe of the Week
Limey Cake

 

       The batter is easily made with just a balloon whisk. No electric mixer required. Make one now and save the recipe for St. Patrick’s Day next month.

1 ½ cups canola  oil
5 eggs
3/4 cup water or milk
1 box lemon flavor cake mix
1 box lime flavor gelatin dessert mix

    In a bowl whisk oil, eggs and water or milk until well mixed. Mix in cake mix and dry gelatin mix. Bake in a greased 9 X 13-inch pan in a moderate oven (350 degrees F.)  about 25-30 minutes or until cake is springy to the touch. Sprinkle with powdered sugar, cover with frosting or serve with whipped cream.

Stove-top method: Grease a heavy, deep 12-inch skillet (preferably cast aluminum) and add batter. Bake over low-medium flame about 25 minutes or until cake is puffy and springy to the touch.

 

 

For 10 happily homeless years, Janet Groene wintered in the tropics on board a 29-foot sailboat with a two-burner kerosene Primus stove and no refrigeration. After storing the sloop during hurricane season, Janet and Gordon summered in a 21-foot diesel camper with propane stove and small propane-electric refrigerator.  See her collection of shortcuts, recipes suitable for small galleys ashore and afloat in her book Cooking Aboard Your RV  

https://amzn.to/1NdWI4o

 


One Burner, One Skillet Recipe of the Week
Bistro Chicken

2 tablespoons butter
16-ounce package ground chicken
2 tart apples, peeled and diced
1 teaspoon curry powder
8-ounce can sliced mushrooms, drained
1/3 cup apple brandy or apple schnapps
1 can condensed cream of chicken soup
Small can sliced black olives, well drained
2 cups seasoned croutons

    Melt butter in the skillet and cook chicken until it’s broken up and firm, gradually stirring in apple, mushrooms and curry powder. Whisk soup and brandy until smooth. Pour over skillet, scatter with black olives, cover and cook 10 minutes over low heat. Top with croutons and spoon onto plates while croutons are still crisp.  Serves 4. 

See news, views and cues for liveaboards, cruising sailors and fans of the Farley Halladay cozy mysteries at https://farleyhalladay.blogspot.com  

 

Farley Halladay is a 50-ish widow whose husband died in an unexplained fall from the mainmast of their ketch. She's now in Florida, operating a charterboat booking agency online while caregiving, cooking her favorite galley recipes and solving crimes with the help of her dog, Scuppers, and her wacky friends. If you love cozy mysteries with a salty setting, light up your e-reader tonight with Book 4 of the Yacht Yenta series.

April Avenger is available for Kindle, Nook. Google Play and most other ebook formats.  https://amzn.to/3EKgaoP

 

 

 Tips for the Galley Cook

    *If you have room to carry only one bread, buy sub rolls. Cut them in half make hot dog buns. Make sandwiches, individual pizzas, lobster rolls, garlic bread and hot and cold subs. They also make great cinnamon toast in the frypan. Slice, butter cut sides, fry and sprinkle with cinnamon sugar. 

    * Easy dessert. Make crumbs out of frosted cornflakes. Dip washed, dried strawberries in whipped topping, whipped cream, sweetened evaporated milk or sour cream. Roll in crumbs, eat at once. 

    * When you are wrangling plastic wrap that you want to stay put, put a little dab of butter here and there to keep the plastic in place.

 
    * To make quick beignets, unroll a tube of crescent rolls and press seams to make a large square. Cut in small squares, deep fry in hot vegetable oil until golden and smother with powdered sugar.

Pantry Recipe of the Week

 

 
    How to make a meal when you’re out of fresh food? How to provision the pantry with shelf-stable foods for extended cruising, convenience or emergencies? See Survival Food Handbook (International Marine Publishing) , a guide to stocking a boat or camper with familiar, affordable supermarket staples.  https://amzn.to/1WdYqbe

 

 

Boston Brown Bread Scramble
 This makes a good hot breakfast or dessert. Canned Boston Brown Bread is one of my favorite pantry staples. No fresh ingredients are needed.

 

1 can apple pie filling
1 can pie-sliced apples
5-ounce jar Old English cheese spread
1 can Boston brown bread with raisins

    Mix apple pie filling and un-drained apples in a greased skillet. Dot with bits of cheese spread. Slice and dice Boston brown bread and scatter over apples.
     Cover and cook over medium heat until warmed through. Turn over to mix well and spoon onto plates. Serves 4 to 6. 
    Oven method: Assemble as above and drizzle with  melted butter. Bake at 350 degrees until bread is toasty.
Cook's note: Serve plain or with maple syrup, vanilla yogurt or light cream.