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Galley Recipe of the Week
(Scroll down to see the Pantry Recipe of the Week)
Lazy Jack Chocolate Cheesecake
Whip up this snappy dessert and chill it in the reefer until supper time.
Store-bought graham cracker crust
8-ounce brick of cream cheese, softened
1 cup powdered sugar
2 cups whipped topping, thawed but still very cold
½ cup broken, toasted pecans
1 3/4 cups milk
3.25-ounce packet instant chocolate fudge pudding mix
½ cup toasted, broken pecans
Chill crust. Mix cream cheese and sugar thoroughly, then fold in whipped topping. Spread in the crust. Put ½ cup pecans and the milk in a quart jar or bottle. Add pudding mix and shake to dissolve. (The pecans help break up the solids). Pour pudding over the cream cheese layer. Sprinkle with the rest of the pecans. Chill. Serves 6.
Galley Tip: To scrub a bottle or jar add a little water, a drop of dishwashing detergent and some pebbles or raw rice. Shake vigorously to scrub clean. Drain and rinse.
More galley-ready recipes are found at http://www.campandrvcook.blogspot.com. See an everyday recipe plus a recipe for the marina potluck, larger crew or a big family.
Healthy snacks get you through night watch and go ashore in your pocket for beach combing. See recipes for easy, homemade gorp at http://www.createagorp.blogspot.com
Pantry Recipe of the Week
Corned Beef Aloha
2 cans, 16 ounces each, corned beef
2 cups water
1/4 teaspoon each ground cloves and dry mustard powder
1/4 cup brown sugar
Small can crushed pineapple with juice
1 teaspoon cornstarch
Put corned beef in a saucepan with water and bring to a boil for one minute. Strain off and discard one cup water. Drain crushed pineapple and stir a teaspoon of cornstarch into the juice with the cloves, mustard and brown sugar. Add to the pot with the pineapple and heat, stirring until sauce clears and thickens. Serve over rice, biscuits, mashed potato, noodles or whatever starch you have on hand. Makes about a quart.
This one is for those of you who cruise the most remote waters of the world for long periods between re-provisioning. Out of toothpaste? Try this.
1 cup clean sea water
16-ounce box baking soda
Peppermint extract to taste
Boil water five minutes and cool it. Mix with the baking soda. Add peppermint, one drop at a time, to taste. Keep in a tightly lidded jar in a cool, dry place.
Galley Tip of the Week
Have plenty of extra baking soda in the pantry. It snuffs small fires, is used in many recipes and is a food quality abrasive for scrubbing pots.