Recipes and Boat-Keeping Tips

This page is for recipes and boat-keeping tips that -really- work. It's divided into three areas: boat-keeping, recipes for coastal cruising, and recipes for passages. Coastal cruising recipes are for times when you have (fairly!) easy access to food or take it from home. Even though you can be creative with ingredients, try to keep the utensils very basic (skillet, covered saucepan, grill, pressure cooker; no blenders, food processors, charlottle russe molds!). Passage recipes are things that use dried and canned foods that are light-weight to stow for a passage and don't spoil; if possible, they should be easy to cook in a seaway. We're also interested in recipes from foods that are readily available most anyplace (not, for example, peanut butter or fresh butter).

To post a question or a recipe/tip that has worked for you on your Nor'Sea, please send an e-mail to the Webmaster at marbeth@ix.netcom.com.

Important note: The information here is not warranted. Each writer has contributed his or her own opinions and experience for the benefit of other Nor'Sea owners and does so with the caveat that should you have difficulties implementing these suggestions or as a result of using them, the writer accepts no blame nor offers any warranty or redress. Please proceed at your own risk.

All material here is used by permission. They may be printed out for your own use. They may not be printed out for others or for distribution, however; if you wish to use them for this purpose, separate permissions must be obtained from each writer. Thank you for observing copyright protection.

Easy Cruise Recipes

Hot Artichoke Dip
Jill Delezynski, #80

8 oz. mayonnaise, 8 oz. Parmesan cheese, 1 can diced Ortega chilies (drained), 1 can artichoke hearts packed in water (drained). Mix. Bake at 350 degrees about 10-15 min. May also heat on stove top. Serve with chunks of bread, crackers, veggies.

Easy Dip
Martha Beth Lewis, #19

Mix equal parts of sour cream (even low-fat) and a good salsa. Pep it up with some more fire if you like (John likes Cholula sauce; it's not easy to find, however). Serve with tortilla chips, veggies, etc.

Tuna or Chicken Noodle Casserole
Jill Delezynski, #80

Standard recipe using noodles (cooked), mushroom soup, canned tuna or chicken, can of diced Ortega chilies, and French onion rings (found in a can at the supermarket). Can bake or cook on stove top. The chilies give it a nice kick, and the onion rings give some texture to the canned ingredients. Quick Stir-Fry
Jill Delezynski, #80

We like to keep Ramen noodles on hand. We cook the noodles in water, drain, and use the cooked noodles and spice packet as a foundation for whatever we have onboard--nuts, fresh veggies, canned whatever. I stirfry this mixture.

One-Eyed Egyptians
Martha Beth Lewis, #19

I always thought these should be called Moshe Dayans....Anyway, these are a high-cholesterol treat that we reserve for special occasions.
Cut a circle out of the center of a piece of store-bought loaf-type bread. Melt oleo in a skillet and put in both pieces of bread. Saute on one side until golden. Turn both pieces. Break an egg into the hole and cook until as done as you like.
If you prefer your eggs a little more well-done, break the egg in after the bread has started to turn golden but before it's ready to turn. Turn the bread and egg as a unit.
I'm lousy at frying eggs, so this is John's specialty!

Passage and Away-from-the-US Recipes

Easy Pasta
Martha Beth Lewis, #19

Boil pasta; elbow macaroni or something small that fits in a spoon is easier to eat than a strand-type pasta. Drain. Toss with a dash of oil (olive oil if you have it) and some grated Parmesan cheese. Good and filling. Makes a good quick lunch shore-side or at anchor, too.
John found that using a dog food bowl was great on a bouncy passage: bowl was deep, not too tippy, etc. So now we have two dog food bowls on board. Great for soups, chili, stews, etc. You, too, can be the envy of your veterinarian!

Please address comments or questions about this web page to the Webmaster at marbeth@ix.netcom.com. Last updated September 1, 1997.