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Cooking on board is the challenge. Eating on board is the reward. Liveaboards and budget boaters save money and eat better with "home" cooked recipes like these. Let's eat!
Cold 'n Creamy Make-Ahead Wraps
Make these easy wraps ahead by the shipload and wrap individually to pass out to the cockpit underway. Chill.
For each 8 burrito-size wraps you will need:
2 cucumbers, peeled and seeded
2 cans whole green beans, well drained
Half of an 8-ounce brick of cream cheese
1 cup lite mayonnaise
½ teaspoon dillweed
Optional: 2 drops hot sauce
16 thin slices good quality deli lunch meat
Shredded lettuce or cabbage ad lib
8 burrito-size flour tortillas
This step is important. Cut cucumbers into 6-inch long, thin strips. Sprinkle with salt and let stand 30 minutes. Pat dry with paper towels. Let cream cheese soften at “room” temperature.
Stir dillweed (and hot sauce if using) into mayo and cream cheese. Use to “butter” the tortillas.
Arrange two slices meat plus portions of vegetables on tortillas and roll up, tucking in ends burrito style. Wrap in plastic wrap and keep cold.
(right) Be generous with the creamy spread.
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ONE POT MEAL OF THE WEEK
One burner. One pan to wash. One great dinner.
Turkey Marengo
1 loaf hearty artisan bread, torn in bite size
20-ounce package ground turkey
1 tablespoon minced garlic
½ stick butter
1/3 cup flour
1 tablespoon mixed Italian seasoning
1 jigger brandy
8-ounce package sliced mushrooms OR
1 can sliced mushrooms, drained
28-ounce can diced tomatoes. undrained
2/3 cup dry white wine
Salt, pepper to taste
Set out six soup plates and place bread chunks in each.
Brown and break up turkey in hot butter, gradually adding garlic. Sprinkle with flour, Italian seasoning and brandy and toss to coat. Continue stir frying over high heat while adding mushrooms.
When everything is nicely browned and mixed, add wine and tomatoes. Cook several more minutes for flavors to blend and excess moisture to boil away. Spoon over bread chunks. Serves 6.
Marina Potluck Recipe of the Week
Peachy Breakfast Bread
Get the gang together for morning coffee and wow ‘em with this fruity bread. It’s a good coffee cake in the morning and it also makes a showy dessert.
Large can sliced peaches
½ cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chopped nuts (optional in batter or in streusel)
Optional Streusel Topping:
1/2 stick butter
1/3 cup each brown sugar and flour
Cut butter into flour and sugar and sprinkle over batter. Bake.
Set the oven for 325 degrees. Drain peaches and save juice to make fruit punch. Chop peaches coarsely. Put dry ingredients in a clean bag and “work” bag to mix. Whisk oil, sugar, eggs and vanilla until it’s well blended, then gradually add dry ingredients. Do not overe-beat.
Fold in nuts and peaches. Spread in a greased 9 X 13-inch pan and bake 45 minutes or until it’s golden brown and springy to the touch. Using a serrated knife, cut in squares. Serve warm.
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BONUS PANTRY RECIPE
Out of fresh food? Short on time? Heavy weather? Quarantined? This complete, quick, hot, one-pot meal comes from your back-up food shelf. It heats in minutes and is easy to eat.
Creamy Cajun Chicken
Low-sodium soups are best for this recipe.
1 or 2 cans chunk chicken
1 can cream of chicken soup
1 can chicken gumbo soup OR
1 can chicken rice soup + small can chopped green chilies
Small can (2/3 cup) evaporated milk
Crisp Chinese noodles
Put chicken in a pan and break it up. Stir in soups, drained chilies and milk over moderate heat. Spoon over crisp Chinese noodles.
VEGETARIAN RECIPE OF THE WEEK
Nutty Sandwich Filling
When you need a high protein sandwich filling without meat, try this one.
2 hard-cooked eggs, chopped
1 cup grated cheese
½ to 1 cup toasted, chopped pecans or walnuts
1 rib celery, chopped fine
2 tablespoons chopped salad olives, well drained
Small sweet onion, chopped fine
About 2 tablespoons binder such as mayonnaise, sandwich spread, sour cream or ranch dressing
Optional: For an added kick, add a tablespoon of prepared horseradish or wasabi
Mix well, adding just enough binder to hold it together. Make sandwiches or wraps. Makes about two cups.
See more of Janet Groene’s galley-tested recipes at CampAndRVCook.blogspot.com
Questions? Comments? Recipes or tips to share? Email janetgroene@yahoo.com
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