1 12-oz beer
3 C self-rising flour
3 T sugar

Combine ingredients and bake in a greased loaf pan at 350 F for about an hour.

If you don’t have self-rising flour, you can use regular flour and add:
1-1/2 T baking powder
1-1/2 tsp salt.
…but that means 5 ingredients, so I’d have to change the name of the recipe.

To make brine: Boil 2 cups of water and add 1/4 C of non-iodized salt (pickling or kosher salt works fine). Allow to cool.

Sterilize several wide-mouth jars and lids in boiling water. Set on a towel on the counter and allow to cool slightly. Fill each jar with softened butter,  making sure there are no air bubbles. Allow an inch of headspace at the top, and fill with the cooled brine.

When you use the butter, dip out each serving with a clean utensil. Replace the volume used with fresh water to keep the jar full.

Note: When I started doing this, I used only one pound of butter at a time. That means I don’t need nearly as much brine. So I cut the quantities down to 1/2 C of water and 1 T of salt boiled together.

Combine sugar and cornstarch in medium saucepan. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat.

Place egg in small bowl, stir in small amount of milk mixture. Add to milk mixture and cook, stirring constantly for one minute. Remove from heat. Stir in butter and vanilla and pour into dessert dishes. Cool for an hour or until firm. Top with whipped cream if desired.

Sterilize glass canning jars and lids in boiling water. Pack each one full of raw ground beef, making sure there are no air bubbles, but allowing an inch of headspace at the top. Pressure cook for 90 minutes.

Preheat oven to 375 F.
Drain tuna oil into bowl. Add bread cubes, mix well. Mix in onion, salt, pepper, lemon juice, mayonnaise. Add flaked tuna and blend well. Make 1-inch balls, using your hands or a small scoop. Dip each ball in evaporated milk and then roll in crumbs. Place on foil-lined baking sheet. Bake for 10 minutes or until brown. Makes about 5 dozen appetizers.

This is another good offshore cruising recipe; you could substitute canned cream or evaporated milk for the sour cream.

1-1/2 lb sauerkraut
2-3 big potatoes, diced
1/2 C butter or margarine, unsalted
3 heaping T flour
1 C sour cream (can substitute milk or yogurt)
1 lb smoked sausage or kielbassa

Put sauerkraut into pot and cover generously with water. Dice potatoes in 1/2-inch pieces, add to pot, and cook until tender.

Meanwhile, melt butter in a small pot, add flour, and cook for 2-3 minutes, stirring constantly. Let this cool.

When the potatoes are done, very slowly and carefully add the flour mixture to the soup, stirring so it doesn’t lump up. Cut up the sausage and cook with the soup for 3-5 minutes, until the soup thickens. Stir in the sour cream, milk, or yogurt but do not bring it back to a boil.

Saute the onion in the olive oil until soft. Add the tomato and garlic and cook a few minutes longer. Stir in remaining ingredients and simmer for a few minutes. Serve over rice — especially good with a brown rice and wheat berry pilaf.

Serves 2.

In a large skillet, heat the oil over medium-high heat. Add onion and garlic, and saute until soft. Stir in tomatoes and potatoes, cook for 10 minutes until potatoes are done. Flake the corned beef and add it. Cook for another 10 minutes, pressing down to brown it a bit, then breaking it up, stirring it, and repeating.

1-1/2 oz diced salt pork
1 onion, coarsely chopped
1/2 large green pepper, coarsely chopped
1/2 C dried black-eyed peas
1 C water
4 cloves garlic, chopped
1 C cooked brown rice

In a pressure cooker, cook the salt pork to render out some of the fat, then throw in the onion and pepper and cook briefly. Add the peas and water, lock the pressure cooker lid, and cook for 14 minutes. Remove from heat and let stand until pressure releases naturally, about 10 minutes.

Open the cooker and stir in the garlic and the rice. Serve with hot sauce.

Combine ingredients in a large pot. Season to taste and Voila! Enough for a big party or several days of kitchen joy.

This recipe comes to us from Julie Eckes via Meps’ Dad. Barry suggests that it would make a good end-of-the-passage sailing recipe for a boat without refrigeration. Meps suggests that if your boat was big enough to hold the 6-8 people necessary to eat it all, it would probably be big enough to have a refrigerator (grin).

16-oz can of pear halves
3 T white wine vinegar
3 T salad oil
2 T chopped onion
1 T minced parsley
1/4 t salt
1/4 t dill weed
1/8 t black pepper
Optional:
1-2 oz Cheddar cheese, grated
1-2 oz blue cheese, crumbled
Lettuce or finely shredded cabbage

Drain pears and combine with oil, vinegar, onion, and spices. Cover and refrigerate several hours (overnight, if you use fresh pears). Arrange lettuce on plates, drain pears and arrange on top. Garnish with cheese.

You could also dice the pears and then serve this in lettuce cups.

This came from Practical Sailor’s Mailport, Sept. 2007. They printed the recipe as proof that one can make cookies aboard without an oven.

They’re not much like cookies. More like peanut butter-chocolate fudge with oats. If I try this one again, I’ll substitute something crunchier than oatmeal — maybe granola or rice crispies.

2 C sugar
1/2 C evaporated milk
2 T cocoa
4 oz butter
3 T peanut butter
1 t vanilla
1/2 C chopped nuts
2-1/2 C quick-cooking oats

Combine sugar, milk, cocoa, and butter in a saucepan and heat over medium heat. Boil, stirring constantly, for about a minute.

Remove from heat and stir in the vanilla, peanut butter, and nuts, then add the oatmeal and mix well. Spread this into a large flat pan, like a rimmed baking sheet or a 9×12 baking pan. Let cool into one giant cookie and cut into squares.

Back when we cruised aboard the Northern Crow, we had no oven, so I made Rice Crispies (TM) treats aboard. They go stale almost immediately, so instead of hoarding them with Barry, I had to share them around the marina as soon as they were made! Anyway, I didn’t have a cookie sheet or rimmed baking sheet, so I just spread them out on several plates to cool and then cut them into wedges or rounded squares. That would work with this as well.

Serves 3 or 4 people.

In a large skillet, heat a can of coconut milk. Add 3 or 4 sliced bananas and cook, stirring gently, until the bananas begin to soften. Season with sugar and salt.

Melt the butter in a saucepan and blend in the flour. Slowly add the milk, stirring well. Add the salt, pepper, bay leaf, onion, parsley, and bouillon cubes. Cook and stir until thickened, then remove the bay leaf.

Drain and flake the salmon, removing any bones. Place a layer of salmon in the bottom of a 1-1/2 quart greased casserole dish. Sprinkle with the olives, cheese, and bread crumbs. Make additional layers until all the ingredients are used up, saving the last layer of bread crumbs for the top. Pour the sauce over and top with crumbs. Bake at 350 F for 30 minutes. Serves 5 or 6.

Cut the tomato in half, remove seeds, and dice. Mince the garlic. Drain tuna, reserving the oil.

Heat tuna oil with olive oil in your pressure cooker. Add the garlic and saute for a minute. Add the rice and cook for a couple of minutes, until it begins to look opaque. Stir in the clam juice and water. Seal the pressure cooker and bring up to pressure for 5 minutes. Quick-release and stir in the tuna, flaked, and the tomato. Serve with fresh cracked pepper and grated parmesan.