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Tips for the Galley - Archivesby Don Goldstone <goldston@imag.net> |
Tips:
If you don't use all the berries or fruit when you open a can, freeze what's over in ice cube trays, then put into zip lock bags for use in muffins. Just about any fruit can be added to muffins for a different treat. Small amounts of vegetables can be frozen the same way and added to soups for a change.
Here's several recipes I found over the years that are different and tasty and good for you. Change into meatless and/or vegan dishes if you like.
Bean Loaf
3 c cooked navy or pinto beans
1 c bread crumbs
1/2 c wheat germ
1 med onion diced
1 egg
1/4 c diced bacon (optional)
2 tbsps ketchup
1 tsp thyme
1/2 tsp savory
1/2 tsp garlic powder
1 tsp salt
1 c evaporated milk or heavy cream
1/4 c chopped parsley ( optional)
1/2 c sharp cheddar cheese grated (optional)
Mash beans. Mix remaining ingredients and thoroughly blend. Place into greased loaf pan. Bake 375° 45-60 minutes until top is a golden brown. Good hot or cold. Use in sandwiches.
I tried this recipe out in our gated community and had to make three copies for other people.
Bean Burgers
1 c white or pinto beans cooked
3/4 c dry bread crumbs
1 egg
1/4 c diced onions
2-3 cloves diced garlic
1/4 c diced peppers (green or red)
1/4 tsp diced hot pepper (optional)
1/2 tsp Lea & Perrins
1/2 tsp salt
pepper to taste
1 tbsp Soya sauce (optional)
4 cheese slices (optional)
Chop or mash beans. Braise garlic, onions and peppers, mix with beans, add bread crumbs, mix well. Add other ingredients except cheese. Make into 4 patties. Lightly coat with flour if patties are too sticky. Fry in 1 tablespoon cooking oil (olive, corn, cannola). Add cheese slice after final turning and make into burger.
Mexican/Texas Bean Casserole
2 c beans - black, pinto, white, anasazi, kidney or any mixture of beans, cooked.
2-3 tortillas or burrito skins (wraps)
1/2 c finely diced onions
1/4 c each of red, green, peppers, diced
3-4 cloves finely dice garlic
1-1/2 c diced tomatoes
1/2 c mozzarella cheese
1/2 c cheddar cheese
1 cup salsa HOT, or Medium or Mild - your taste.
Braise onions, peppers and garlic to tender. Add tomatoes, salsa bring to boil then turn off. Add cooked beans, mix well. In 8x8 casserole dish, pour 1 cup mixture, layer one tortilla, then 1/4 cup mozzarella, 1 cup beans mixture. Alternate till all ingredients used except cheddar cheese. Bake 45 minutes covered 350° then 10 minutes uncovered. Add cheddar cheese.
Do you sometimes have trouble eating melons with a spoon? If you do, try this: cut the melon in half, then into strips about 1/2 to 3/4 inch. Take a paring knife and make a cut next to the rind to about 2 inches from the end. You can now get your teeth into the melon without all the mess of trying to cut it with a spoon.
Another tip is when cutting lemons for squeezing on fish, cut them crossways rather than long ways. Less in the eye this way.
Good easy meals to prepare are SOUPS. A lot of people enjoy soup but prefer to make there own rather than opening a can. Here is a couple of recipes that I like.
1 can whole tomatoes 1/2 onion, diced
2 oz rice, raw 1 carrot, diced
2 cups hot water 2 stocks celery, diced
1 bouillon cube 1/2 teaspoon salt
1/4 teaspoon sugar Black pepper to taste
Add raw vegetables to hot water bring to boil and add rice and bouillon cube.
Simmer 1/2 hour add tomatoes and salt, sugar and pepper.
Cook 10 minutes.
This makes about 3- 8 oz bowls recipe can be doubled.
If using cooked rice, add last 10 minutes.
1 can cream corn 1/4 cup onions diced
1/4 cup celery, diced 1/2 diced green pepper
1/2 cup potato, raw diced 2 cups water
1/4 teaspoon salt 1/8 teaspoon savory
1/2 cup hot milk
2 tablespoons flour mixed in 1/4 cup water
Add raw vegetables to water and simmer 20 minutes.
Add corn, salt, savory and hot milk and simmer 30 minutes.
Blend flour and cold water, strain and add slowly to chowder stirring as you add.
When travelling it's a good idea to check your gas cap after you fill up with gas. This winter Donna and I filled the motorhome with gas at Albany, Oregon and when we got into the campsite I noticed that the cap hadn't be replaced. I drove back to the gas station and got my cap but noticed that they had over 25 caps which had been" left "as they put it.
I asked Sheila what her favourite food was and she told me, chocolate! So here's a special Chocolate pie (just for Sheila?).
1 chocolate pie shell or Graham wafer shell (Save-On-Foods)
1 pk. jello chocolate pie filling (I prefer cooking my own)
1 large jersey milk or other milk chocolate bar
Whipped cream topping
Cook or prepare chocolate pie filling and place in pieshell pipe.
Make a ring of whipped cream on the outside top of the pie shell, and fill the inside with shredded chocolate bar (chocolate bar may have to be chilled in the fridge).
1 cup butter 2 cups flour
1 tsp. soda 1 cup sugar
2-1/2 cups Quaker oatmeal 2oz. chocolate chips
1 cup brown sugar 1/2 tsp. salt
1/2 cup grated milk chocolate (sweet) 2 eggs
1 tsp. baking powder 1 tsp vanilla
1-1/2 cup hazelnuts or walnuts chopped
Blend oatmeal in blender till fine.
Cream butter and sugars, add eggs and vanilla. Mix well.
Mix dry ingredients and mix with creamed butter and sugar.
Add chocolate chips, grated chocolate and nuts.
Measure tablespoon size into round balls and place about 2 inch apart on cookie sheet bake in preheated oven 375° for about 10 minutes.
Very good to take camping but they don't last long!
Have you ever had leftover pastry that’s not enough to finish a pie? Here is a little trick that is quite tasty. Roll what pastry you have into a circle as large as you can. Next place it in a Pyrex bowl the small size. Slice several apples into the bowl, a square of butter (1 tablespoon) sprinkle of cinnamon, a dash of nutmeg, then cover apples with pastry and bake in hot oven (400°) about 20 minute or until pastry done . It’s called a quick country pie. One to two cups of berries can be used instead of apples or even added to apples.
A couple of months ago I gave you a recipe for a potluck dish. Here is another that is good at home or for potlucks with others.
Fried Rice and Vegetables. - 4 people size:
2 cups cooked white rice
1 medium onion diced 1/4 in.
1/2 cup green pepper diced 1/4 in.
1/2 cup red pepper diced 1/4 in.
3/4 cup celery sliced on baise
2 large eggs
2-3 oz. Soya sauce
2 tbsp cooking oil (optional)
1/2 cup cauliflower flowerettes
1/2 cup broccoli greens
1/2 cup green peas
1/2 -1 cup cooked pork, beef or chicken - diced 1/2 inch.
1 cup shrimp
1 clove garlic diced fine
Method:
In large frying pan braise vegetables till almost done, add meat if using, add rice and Soya sauce. Watch that pan does not get too hot. Clear space in center of pan and scramble eggs, stirring till eggs are cooked, then mix with rice and serve hot.
If using uncooked meat, cook in pan before adding vegetables.
This recipe can be increased for larger amount and Soya sauce can be left out. If Soya is left out, add salt and pepper. Soya sauce is quite salty so use with caution. Enjoy.
Make your own Hot Spices to use in your gourmet cooking.
The first one is for Hot Oil which is used in Asian cooking.
Take 1 cup good grade cooking oil (sun flower or Canola or peanut),
add 2 heaping tablespoons chili powder.
Mince 1 onion, mince 4-6 cloves garlic,
2 or 3 red chili peppers diced small or minced,
add all together and heat to boiling, stirring frequently.
Reduce heat and cook 5-6 minutes.
Take from heat and let cool to room temperature.
Place in covered container in fridge for 7 days.
Strain through cheesecloth and it is ready to be used.
This recipe is used in Cajun or other hot cooking.
What you need:
1. A container that can be tightly closed, not metal.
2. About 8 oz. sherry or brandy (Taste a bit of it
to see that it is fit.)
3. Hot peppers, chili or other hot peppers.
Take a toothpick and place a small hole in the top of each pepper. Place the peppers standing upright on the container and pour the sherry over top. Seal container and shake well, top up container and keep for about 10 days before using.
With either of these recipes be careful not to touch your eyes before you have washed your hands.
When using these hot spices, use only drops till you find the level of heat you like. A lot is not always the best.
Let’s make an oriental dinner and use some Hot Oil.
Ingredients for two:
1 small onion, sliced long ways
1/2 green pepper, sliced long
1/2 red pepper (not hot), sliced long
1 cup celery, sliced long
1 chicken breast, sliced in strips 1/4 in. sq.
3 cloves garlic, sliced
1/2 cup mushrooms, sliced
1 cup snow or snap peas
2 oz. China Lily Soya sauce
1 oz. oyster sauce, (black bean can be used)
6-8 tiger prawns, shelled (optional)
2 tablespoons cooking oil
4-5 drops hot oil
Thai noodles or other Asian noodles — enough for two.
Method:
In a wok or large frying pan add oil. Heat. Add chicken and prawns. Cook about half, add garlic, celery and mushrooms. Cook slightly. Add peppers and onions and cook about two minutes. Add hot oil, Soya and oyster sauce. Heat to simmer and turn off. Cook noodles as directed. Pour chicken etc. over noodles. Enjoy!
SHARP KNIVES:
It is necessary when you are cooking to have good sharp knives. To sharpen knives you must have a good wet stone; they cost about $5.98 up to $50 plus. I prefer a wet stone of medium coarseness or even a fine grade and I use a light oil rather than water for lubrication. Any hardware store will help you choose a good stone.
To sharpen a knife, start at the heel (close to the handle) and holding the edge about 30-35°, draw the knife over the stone to the point. Turn the knife over and do the same to the other side. I use a motion of bringing the knife towards me, then when I turn it over I push it away. Do this 10 to 12 times or till a sharp edge is evident.
To keep a good edge on a knife you should use a steel to keep it sharp. What a steel does is to remove the burr on the edge of the blade. Your Father most likely did this when he cut the turkey at Christmas time. Take and slide the blade down the steel once or twice on each side of the blade. A steel only keeps a sharp knife sharp and does not sharpen a knife.
With practice it becomes easier to sharpen knives. Here’s a recipe that doesn’t need a sharp knife.
This recipe is for the girls in O’Connor RV’s parts dept.
Cream together shortening and brown sugar, add egg and vanilla. Beat till light and fluffy.
Add flour, baking soda and salt. Mix till smooth and well blended. Add chocolate chips, cherries and nuts and raisins. Mix well. Drop by teaspoons on lightly greased cookie sheet about 2 inches apart. Bake in 375° oven 8-12 minutes.
Freeze after cooling to set chocolate. Thaw and enjoy!
This dish was given to me by a English merchant seaman who got it from a Lascar seaman. It was made originally for cooking with goat but I have found that beef, pork and fish taste good when used, or just the sauce poured over rice without any meat.
1 can stewed tomatoes
2 cups diced potatoes 1/2 inch size
1 cup diced peppers, red, green or yellow
1/2 cup diced onions
1/2 cup celery diced 1/2 in.
1/2 cup turnip diced 1/2 in.
1 cup carrots diced 1/2 in.
3-4 cloves garlic
3 tablespoons curry, approx.
1/2 teaspoon turmeric
1/4 teaspoon chili powder
2-3 tablespoons Worchester sauce
2 tablespoons butter
1/2 teaspoon salt
Melt butter in large heavy pot.
Add onions, peppers and celery.
Braise till onions cooked 1-2 minutes.
Add curry and other dry spice.
Brown in pan but watch that the vegetables don’t burn.
Stir in tomatoes and add other vegetables.
Add Worchester sauce and simmer over low heat 2-4 hours.
Taste, if hotter sauce is required add more chili or Tobasco.
Dice favorite meat, brown in fry pan, add curry sauce and slowly simmer till meat is tender. Serve over cooked white rice.
CAMPING TIPS:
When you have your outside carpet down and your lawn chairs can’t keep your carpet from blowing, try putting a nail though a large mouth sealer lid and hammering into the ground at the corners and one in the middle of the carpet. Just remember to remove the nails or the next person could get a flat.
When camping with groups or even invited out at home to potluck dinners, it’s always a chore to know what to bring. Here’s one recipe that few people know about.
Pastry for a 2 crust pie
3 eggs
5 or 6 baking potatoes
1 cup milk
4 chopped green onions
1 tsp. salt
4 slices of bacon diced into 1/2 inch pieces
1/2 tsp. pepper
2 Tbsp diced parsley
(1/2 cup ham can be used in place of bacon )
Line pie plate with crust.
Peel the potatoes, slice thinly.
Arrange potatoes, bacon and onions in layers on bottom crust.
In small bowl, beat eggs, add salt and pepper, add cup of milk, pour mixture over potatoes, add more milk if needed to just about cover potatoes.
Sprinkle parsley over mixtures.
Cover with top crust.
Cut vents to let steam escape.
Bake at 375°F for 45 to 50 minutes or until golden brown and potatoes are cooked.
Can be eaten hot or cold. Enjoy
by Don Goldstone <goldston@imag.net>
Chilly in the evenings? Heat your bed using your wife’s hair dryer.
Here’s a recipe that’s good at home and when travelling:
1/2 lb ground meat
1 can tomato soup
1 medium onion
1 can tomato paste
1 green pepper (optional)
2-4 pieces of celery
3-4 servings cooked spaghetti
Salt and pepper
1/2 pkg spaghetti mix
Brown meat in cast-iron fry pan.
When meat good and brown (not burnt) wash under hot water using a sieve (this removes extra fat). Replace meat in fry pan and add diced onions, green peppers and celery.
Cook till vegetables are tender.
Add in tomato soup undiluted and tomato paste, mix well.
Add salt and pepper and spaghetti mix.
Pour over cooked spaghetti and mix without breaking spaghetti.
Bake in 350° oven for 1 hour.
For added flavour, cheese may be sprinkled over mixture.
If mixture is too dry add a little water or other liquid.
This dish, like stew, is a little better the next day.
This next dish was given to me by a English merchant seaman who got it from a Lascar seaman. It was made originally for cooking with goat but I have found that beef, pork and fish taste good when used, or just the sauce poured over rice without any meat.
1 can stewed tomatoes
2 cups diced potatoes 1/2 inch size
1 cup diced peppers, red, green or yellow
1/2 cup celery diced 1/2 in.
1/2 cup turnip diced 1/2 in.
1 cup carrots diced 1/2 in.
3-4 cloves garlic
3 tablespoons curry, approx.
1/2 teaspoon turmeric
1/4 teaspoon chili powder
2-3 tablespoons Worchester sauce
2 tablespoons butter
1/2 teaspoon salt
Melt butter in large heavy pot.
Add onions, peppers and celery.
Braise till onions cooked 1-2 minutes.
Add curry and other dry spice – brown in pan but watch that the vegetables don’t burn.
Stir in tomatoes and add other vegetables.
Add Worchester sauce and simmer over low heat 2-4 hours.
Taste – if hotter sauce is required add more chili or Tobasco.
Now dice favorite meat, brown in fry pan, add curry sauce and slowly simmer till meat tender.
Serve over cooked white rice.
July/August 1998 - by Don Goldstone
When you are planning a few days out in the boonies and you only have a small ice box or fridge, you can put prepared vegetables and meats in freezer bags. They keep well, and they only take a small space and all your garbage is left at home.
Space age plastics are a help to campers. Useful products are the new cutting boards that are small, easily cleaned and don’t break.
Here’s a tip if you run out of Bar-be-que sauce:
Place in small saucepan:
Can be kept in fridge about 4-5 days.
Now that you are bar-be-quing, how about a nice potato salad?
Enjoy!
May- June 1998 - from Darlene Dean
What could be easier than an ice cream-coffee confection for an elegant dessert? And aren't we RVers always looking for goodies that are no-cook and no-mess? For coffee lovers who enjoy java as their dessert, the times (no pun intended) have never been kinder. Several new coffee flavoured ice creams have been introduced recently from low fat mochas to Expresso Swirl and Frappuccino™ Blended Coffee Bars. The combination of rich coffee flavour, paired with premium ingredients, creates a unique array of decadent ice creams.
Here are several ideas to start you off:
Ice cream sandwiches are a childhood favourite. Try one of these grown-up versions.
Place a scoop of coffee ice cream between two of your favourite cookies.
An example: Java Chip or Vanilla Mocha Chip between two large chocolate chip cookies.
For the dedicated coffee lover, try Dark Roast Expresso Swirl between two large oatmeal cookies.
(Biscotti--an Italian cookie found in most large grocery stores that keeps indefinitely on the shelf.)
Update the classic "bombe" - a frozen dessert using ice cream in a round mould.
March - April 1998 - by Don Goldstone <goldston@imag.net>
When I am bar-be-queing, my portable had to sit on a table and quite often in the rain, so I made a stand for it by cutting two pieces of plywood 16x24 and screwed the receptacles from a camper table to each piece.
With the round pipe from the table it gives me a solid table which comes apart for travelling. I’ve put runners on the bottom for strength and on the top so that the legs of the barbeque do not slip off. From ICG, I got a tap piece and a 18 foot line and now I no longer have to carry a propane bottle for barbecuing. I use the bottles on my rig. Now I can barbeque under the awning when it rains.
The Bar-be-que is ready, so here’s a recipe for it!
Filet trout or salmon leaving skin on.
Marinate in:
Cover and put in fridge for 2 or more hours.
If travelling put in plastic bag and turn at coffee stops.
For cooking place on hot BBQ - skin side down for about 20 minutes or till cooked.
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