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Pantry Recipe of the Week
(Scroll down for the Galley Recipe of the Week)
If you run out of fresh food when voyaging, are stuck somewhere or are just too tired to cook, pull one of these meals out of your pantry or food locker. Each week we present a recipe that uses only shelf-stable foods.
Chicken BBQ Dinner in Foil
Use canned chunk chicken to make this emergency dinner on any heat source you can manage: a covered skillet, the oven, on the transom grill, in a Dutch oven on the galley stove, over a beach fire. Eat out of the foil. No dishes to wash. Instant rice is a good emergency item to have on hand.
2 cans, 10 ounces each, chunk chicken
1/4 cup each ketchup, brown sugar
1 teaspoon dried lemon zest
2 cups instant rice
15-ounce can mixed vegetables such as Veg-All, drained
Drain chicken and add water to make 1 3/4 cups liquid. Lay out four squares of aluminum foil and draw up edges to form shallow bowls. Spray foil with nonstick spray. Combine ketchup, brown sugar and lemon zest. Stir in water. Put ½ cup instant rice in each piece of foil. Top with vegetables and chicken. Spoon liquid over each. Twist 4 corners of the foil to seal the packet and form a handle. Use an ice pick to poke 2 or 3 holes near the top for steam to escape.
Place packets over the fire. When escaping steam indicates that liquid is boiling, remove from the fire and let stand 5 minutes for rice to get tender. Take care when opening packets. Steam will be hot. Serves 4.
Galley Cook Tips
* Instead of hush puppies, deep-fry small balls of potato pancake mix (mixed according to package directions). Serve with fish or serve with a dip as an appetizer.
* Lay a pot roast on a big square of foil, spread with applesauce, then sprinkle with a packet of dry onion soup or mushroom soup mix. Wrap securely. Grill or bake in the oven or in a Dutch oven. Beware escaping steam when you open foil.
* Make a budget, nut-free “pecan” pie by substituting a half cup each coconut and rolled oats for the pecans.
* Make edible hand warmers before standing night watch. Hard-cool two eggs, wrap in paper towels and put one in each pocket of your storm coat. They’ll stay warm for up to an hour. Then eat them.
See more of Janet Groene's shortcut recipes at http://www.campandrvcook.blogspot.com
Galley Recipe of the Week
No mixer needed. Make these chewy, energy-packed bar cookies using only a big mixing bowl, a whisk and a spatula. Dry ingredients can be mixed ahead of time at home in two zip-top bags. Then just dump them in.
1 cup corn or canola oil
1 teaspoon vanilla extract
2 cups brown or white sugar or half of each
2 cups flour
1 teaspoon baking soda
1 cup each (5 cups total) raw oatmeal, cereal flakes, chopped nuts, chocolate bits and shredded coconut.
Powdered sugar (optional)
Using a whisk, gradually add eggs to oil, whisking until the mixture is light. Add vanilla. Mix sugar, flour and baking soda in a bag and gradually add to the egg mixture to make a thick dough. In another bag, mix oatmeal, cereal, nuts, chocolate bits and coconut. Fold oatmeal mixture into the dough until everything is evenly mixed.
Spread evenly in a greased 9 X 13 -inch pan and bake at 350 degrees about 35 minutes, or until springy and “set”. Cool 10 to 15 minutes, then cut into squares with a serrated knife. Sprinkle with sifted powdered sugar if you like.
Stove-top method: Heavily grease a heavy skillet. Put batter in the cold skillet, cover and cook over low-medium heat until dough is set and pulls slightly away from edges of the pan. Cut in wedges.