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Small boat cooking
i make antipasto at home..it becomes snack finger food or served over lettuce supper.
i get sliced pepperoni, Il Primo Genoa salami, ham chunks, cheddar cheese slices or chunks, crumbled feta cheese, provoline slices, tomato, celery, cucumbers black olives, any vegie you like really.. marinate in a small bottle of zesty italian mix in a large freezer bag in the cooler all day.
in the summer heat, this dumped over lettuce [i like to mix chopped romaine and riveiera mix] makes a wonderful meal with french bread.
you can dump it into pita bread for a great lunch.
saves on cooking.
but if you must cook..
poud of stew meat cut up small, can of beef broth, can of v8 juice, package of vegies sized for soup. i add a small bit of rice or cabbage..and some extra potato and inion
1 can beef broth, one large onion, half stick of butter.
half teaspoon of beef boullion to taste.
cook the onion till it is barely limp in the butter [if i make this for 3 ppl i use only one stick of butter] add the broth cook another fifteen minutes on boil.. add boullion.
grate cheese over it and serve. whole thing takes about 20 minutes.
great on late watches.. dip stale bread in it to revive.
we use all three recipes for overnights and for passages