|West Wight Potter Owner's Home Port
Simple Meals for Small Sailboats
Most of these meals can be prepared in a single 2-1/2 quart pot or small 9-inch skillet, with a lot of the dry ingredients already
measured and placed in Ziploc type bags prior to leaving home.
(1). Creamed Beef Stroganoff with Egg Noodles.
1 can 6-oz Roast beef
1 can 10-½ oz Cream of Mushroom Soup
6 oz Egg Noodles
1-1/2 quarts of water
Bring water to boil, add noodles and cook for about 8-minutes until soft.
Drain water into container to use later.
Return pot with noodles to stove.
Add can of Mushroom Soup to noodles. Thin mixture with ½ -3/4 can of water.
Shred roast beef in the can and add to noodle mix.
Stir occasionally on heat for about 3 to 5 minutes until hot. Serve.
(2). Chile Frito Pie.
1 can 15 oz Chili.
2 cups corn chips or two small packages of corn chips.
1 cup shredded cheese.
½ cup chopped onions.
Heat chili in pot until hot.
Place corn chips in bowl or on plate.
Pour hot chili on corn chips.
Add cheese and onions to chili.
Mix and eat.
(3). Creamed Dried Beef on Toast.
1 2-1/2 oz container of Dried Beef
1 cup of milk (may be dried milk reconstructed)
1-1/2 tablespoons flour
Chop or shed dried beef and add to hot well grease skillet.
Stir in flour after the dried beef has browned.
Slowly add milk until the mixture has thickened, stirring continuously.
When hot, serve over toast or dried bread.
(4). Salmon Hamburgers.
1ea 7-1/2 oz cans of salmon rinsed and drained.
1ea ¼ to ½ oz Egg Beaters or one large egg.
1ea cup of cracker crumbs.
Mix all ingredients together and form into patties.
Fry in hot grease until brown on both sides.
Serve on bun, bread, or as a main dish with canned baked beans, etc.
(5). Creamed Chicken or Tuna on Toast.
1ea 6 oz can chicken or tuna drained well.
1ea 10-3/4 oz can of Cream of Mushroom Soup.
1ea ½ soup can of water.
Combine all ingredients into pot over heat and mix well.
When hot serve over toast or bread.
Optional: Canned peas can be added to mixture.
(6). Chicken or Tuna Noodle Mess.
4 oz dry egg noodles.
1 can 6 oz chicken breast or 6 oz can of tuna.
1 can 10-3/4 oz Cream of Mushroom Soup.
1-1/2 qts of water
Add water to pot, bring to a boil and add egg noodles.
Keep water boiling for about 8-minutes or until noodles are soft.
Put lid on pot and drain water into container.
Add can of Mushroom soup and can of chicken or tuna (shredded) to noodles.
Return pot to fire and heat until hot.
Shredded cheese and/or other seasonings can be added just prior to serving.
Serves 2 hungry sailors.
(7). Mexican Chicken Skillet Meal.
1 can 6 oz chicken breast
1 small onion chopped.
1 cup shredded cheese (any kind…your choice).
6 flour tortillas.
2 T of butter or margarine.
Open can of chicken breast meat and shred.
Place the tortillas onto a square of aluminum foil large enough to wrap the tortillas.
Place 6 equal amounts of chicken meat, cheese, and onions onto the center of the 6 flour tortillas.
Fold tortillas over one time and secure with wood toothpicks.
Heat butter or margarine in skillet and fry tortillas on each side until golden brown.
Options: Tortillas may be wrapped in aluminum foil and heated on skillet or open flame. Hot sauce or other
seasonings should be added before heating.
(8). Pimento-Beef-Pickle Rollups.
1 ea container of Dried Beef Slices
1 5 oz container of Pimento Spread.
10 ea Dill pickle spears.
10 ea Flour tortillas
Spread a thin layer of pimento spread onto the flour tortillas.
Lay dried beef slices on the pimento spread.
Roll up the tortillas and serve cold. May be slightly warmed in covered skillet if desired.
Rolled tortillas may be cut into bite size (Pinwheels).
(9). Potato Spam Soup.
1ea 10 oz can Potato Soup.
1ea Single package Spam-cubed into small pieces.
1ea cup chopped onions.
1ea T butter or margarine
1ea ½ cup shredded cheese.
Dilute soup per can’s directions and heat in pot.
Sault cubed Spam and onions in margarine.
Add Spam and onions to soup.
Serve hot with shredded cheese on top of soup.
(10). Green Beans & Spam.
1ea -15 oz can of Green Beans.
1ea Single Spam package-diced.
1ea ¼ cup of chopped onions.
1ea T of margarine.
Salt chopped onions in margarine in pot.
Add green beans and diced Spam to pot.
Heat and then serve.
Options: Canned chicken breasts, canned tuna or salmon can be used instead of Spam.
(11). Green Beans & Mushroom Soup.
1ea 15 oz can of Green Beans.
1ea 10 oz can of Cream of Mushroom Soup.
1ea ½ cup of shredded cheese.
Add Green Beans and Mushroom Soup to pot.
Hear until hot.
Add shredded cheese to pot, stir items together and serve.
(12). Bratwurst-Spam-Potatoes Fry.
1 ea can of sliced potatoes, drained
2 ea Single Spam Slices, or 2 bratwurst's links.
1 ea ½ sliced onion,
1ea T margarine or oil.
Heat margarine or oil in skillet.
Add sliced potatoes and Spam slices that have been quartered.
Cool until potatoes and Spam are slightly browned.
(13) Mexican Fajitas.
Meat can be prepared at home ahead of time giving it time to marinate. Place sliced meal in a large Ziploc bag and add your
choice of Fajita seasoning.
One pound of Skirt or Flank steak, or Chicken breasts. Sliced into thin strips.
10 flour tortillas
One Bell Pepper, sliced into strips.
Two large onions, sliced, not chopped.
One or more cloves of garlic and/or Jalapeno peppers (optional)
Two T of cooking oil or bacon grease. Add more if needed.
One or two lemons (optional)
One cup Shredded Cheese
Heat a skillet containing the oil or bacon grease.
Add the Fajita meat and cook until done, stirring meat often. Takes about 8 to 10 minutes.
Add the sliced bell peppers, sliced onions, sliced Jalapeno, and the chopped garlic cloves and cook for 2 to 3 more minutes.
Add the juice from the lemons just before serving on warm tortillas. Top with shredded cheese.
Tortillas can be warmed by placing in a second skillet, or placed over the top of the cooking Fajita meat, etc. Wrap in cloth or
aluminum wrap to keep warm.
(14). Bacon & Cheese Potatoes.
1 pkg. 2 oz Instant Potato Mixture
4 ea Cabot ¾ 0z cheese packages or small block of cheddar cheese.
4 Tbsp. Bacon bits or cooked bacon.
2 cups water.
Herbs, such as basil, oregano, chives or green onions
Ingredients can be packaged separately at home in Ziploc style bags.
Boil 2 cups of water in pot. Remove from heat.
Add instant potato mixture and mix with fork until potatoes are firm.
Add cheese, bacon and/or herbs and stir until cheese is melted. Serves 2 hungry people.
(15). Scrambled eggs & Biscuits.
- Biscuit mix
- Whole or skim milk powder
- 2 eggs or powdered dried whole eggs per person
Scramble eggs in hot skillet and set aside.
Follow the directions on the Biscuit Mix using the powdered milk and adding the grated cheese. Form the dough into small
cakes and fry them in a well-greased hot skillet.
(16). Sailors Delight-Ramen Noodles!
Several million collage students, backpackers, and Sailors can't be wrong!
A very simple stomach filling meal that takes only about 15 minutes to prepare.
Bring two cups of water to a boil, add noddles and cook for three minutes.
Turn off heat. Add package of seasoning and whatever can of meat that
you have...Spam, Tuna, or Chicken. Stir, let sit for 3 minutes and serve.
Makes two 8 oz to 12 oz servings.
(17). Bear Creek Creamy Potato Soup.
This is one of the best tasting and easy to fix potato soups I have encounter.
Soup mix comes in an 11 oz package that serves 8 people, so at home you can
repackage in smaller qualities to serve fewer people if you wish.
8 people use total contents of package……8 cups water
4 people or 2 hungry people use one-half contents of package….4 cups water
2 people use one-forth contents of package…..2 cups water
Bring water to rolling boil. Mix in soup mix. Reduce heat and simmer for 15 minutes
stirring occasionally. Add salt and pepper and serve.
Options: To really make the soup even more tasty boil one or two potatoes, cut up into chunks and add to mix. Or add any
vegetables you like: Peas, corn, etc. Also chicken, ham?
(18) Tortellini Pasta with Mixed Vegetables.
4ea Chicken Bouillon cubes.
8oz Tortellini pasta ( Mini 3-cheese or Cheese-Spinach is good or just egg noddles)
1/2 cup dried vegetables
2 cups of water
Bring water to a boil. Add bouillon cubes & dissolve.
Add pasta and dried vegetables.
Lower heat and simmer for about 8 minutes until pasta and vegetables are tender
(Optional: To save fuel, after adding items to water, return to boil then remove
and wrap with insulation material and let sit for 15 minutes).
(19) Sausage and Egg Wraps.
Takes one Teflon coated pan and a spatula.
Spray the frying pan with Pam.
Cut up 2 Jimmy Dean precooked sausage links (their maple flavor is good) per person into 6-7 pieces each.
Brown over medium-high heat, then turn off burner and let stand for a minute or so.
Break 2 eggs per person into pan containing browned sausage and scramble thoroughly.
Turn burner back on and cook eggs to taste.
Remove pan from heat, warm 8" flour tortilla directly on burner (on our stove you can do this, depends the stove).
Spoon eggs and sausage into tortilla and wrap-no plates, no forks.
If you used enough Pam you can wipe the pan clean with a paper towel.
Chuck Pierce P-19 #1408 Aldebaran, Texas
(20) Kristi's Pesto Ravioli
Takes one pot and a serving spoon.
Put Bertolli or any brand cheese ravioli into pot.
Add water to cover. Boil until tender, 5-10 minutes depending upon quantity.
Drain well. Add Bertolli premixed pesto and stir until all ravioli is coated.
Serve with whatever bread, crackers, and wine you have on board.
Not quite as easy to clean up, but this stuff is really good!
Kristi Pierce (Chuck's daughter) Aldebaran, Texas
(20) Spaghetti & Coffee.
I cook up some home made spaghetti sauce at home and pour it into zip lock bags.
I then place them into the freezer. When I'm ready to go I pack the frozen sauce next to my BEER.
When I'm ready for supper I put some noodles into boiling water along with the bag of sauce.
When the noodles are done I drain off the water and use it to make instant coffee.
Pour the noodles into a bowl and add the sauce. ENJOY!
Jerry B. Sunshine & Breezy
(21) Corned Beef with Marconi.
In a pan bring water to boil. Add small shell Marconi and cook for 8 minutes. Drain water
Pour Marconi into a bowl,
Use same pan and fry Corned beef until slightly brown, add the shell macaroni back into pan. Season to your taste... A little
ketchup from a one shot packet works wonders.
(22) Salsa Rice and Chicken.
1/2 pint of salsa (we use our homemade, use your favorite kind)
1 cup rice (we use brown rice)
1-3/4 cups water (would be 2 cups but there is some water in the salsa.
Use more water to be safe, less if you really know what you're doing)
4 Oz chicken or however much you want to add. Sometimes we use raw chicken,
sometimes pre-cooked, sometimes canned or in an MRE type pouch.
Combine all ingredients in pressure cooker (ours is 3.5 quarts)
Heat until pressure is reached
Cook 20 minutes. Let pressure drop naturally. Serve in bowls or cups.
Variations: Brenda Cooking Dinner
This could be done with a regular cooking pot but the brown rice takes
about 45 minutes that way. You could also speed things up by using white or "minute" rice.
Michael & Brenda Spanjer Potter 19
(23) Beef Stew:
Take a large pot and fill half full with water.
Add several handfuls of dried vegetables and dried meat. Let them soak for about 10-15 minutes.
Then add some bouillon cubes and a package of dried vegetable soup mix.
Add spices like chili powder, dried onion flakes, salt, pepper, garlic powder, oregano to suit your taste.
Cook on lower heat for approx 15 minutes.
You can also add some dried packaged scalloped potatoes, or noodles of any kind.
(24). Boat Quesadillas
An easy fast way to make Quesadillas' using a small skillet, or even over a grill.
You don't even need to grease the grill or skillet, just make sure they are clean.
Place a flour tortilla in the skillet or on the grill. Sprinkle some Shredded cheese, and chopped green or sweet onions, on the
tortilla and then place another tortilla on top. Press firmly with a spatula.
After a minute or two the bottom of the tortilla should be browned. Turn the tortilla over and repeat for the other side.
Remove and cut into wedges. Dip into salsa or sour cream.
(25) Hobo Breakfast
Place two pieces of bacon on the inside of a hot skillet making sure that all of the bacon is inside the skillet.
While the bacon is cooking, tear a round 1 1/2 inch hole in the center of a slice of bread.
When the bacon is done on one side, turn the bacon over and place the bread on top of bacon.
Crack an egg and place into the hole in the bread. Cook till bacon is done, checking by lifting the edge of the bread slightly to
Turn the bread, egg, and bacon breakfast over, and continue to cook till egg is done to your taste.
Carefully place the finished Hobo Breakfast onto a plate.
(26) Pears and Chocolate
Place one (or two) pieces of chocolate squares or mint patties in the center of a halved canned pear that is laying on a square
of aluminum foil.
Add a tablespoon or so of pear juice, then wrap in the aluminum foil and warm in a skillet until chocolate is melted.
(27) Fried Sausage and Pears:
1 part sausages, any variety, including spicy Italian!
1 part pears (they don't have to be ripe)
1 part onions
Mustard* or Mustard Seed (to taste)
Salt and Pepper (to taste)
Cooking Oil (for lean and pre-cooked sausage only)
Slice sausages, cube/core pears and onions. If the sausage is raw, add all ingredients, except mustard to a medium skillet
and fry over medium heat (don't hurry). Once the onions have begun caramelizing, add Mustard and pre-cooked sausage to
People love this dish! It can be served over pasta to add bulk and reduce cost per serving.
Charley P-14 "Sea Bug"
(28) Hawaiian Skillet (No Refrigeration)
One can of Danish Ham or Low Salt Spam
One short can of cubed Pineapple
One Bell Pepper
Maraschino Cherries (optional)
Black Pepper (to taste)
Oil to coat pan
Cube Bell Pepper and add it first to a medium-high skillet
While Bell Pepper is getting a head start, drain off pineapple juice and cube ham.
Add the Ham and Pineapple.
If you're not in a hurry, try to brown the Pineapple a bit, it's better this way.
This dish can be served over rice to add bulk and reduce cost per serving.
Charley P-14 "Sea Bug"
(29) Toasted Peanut Butter Sandwich
For a change try this different tasting PB Sandwich. Place a glob of PB between
two slices of bread, butter one side, and place buttered side down in a hot skillet.
While that side is toasting, butter the other side. Turn over when the first side is toasted
brown. Brown the second side...remove and eat!
Taste different than the run-of-the-mill PB sandwich. I liked it!
Voyaging without fresh Milk:
Powered milk can be substituted for whole milk in any recipe.
Don McAlpine, who sailed his small sailboat down the Mississippi River,
claimed that a dash of Vanilla added to a quart of powered milk gave the
milk good favor. (See Ray Frechette's comments** below about can milk.)
Voyaging with powered eggs:
Many people hate the sight and thought of powered eggs! I've never ate
any...as far as I know. However, other people say that the eggs are almost as good as
fresh eggs. Perhaps with a little hot-sauce? A box of 2.25 lbs (equivalent to 80 to 90
large fresh eggs) cost about $17,00.
Voyaging with fresh whole eggs:
Eggs are versatile and cooking time is very short. Even for lunch or dinner, hard-boiled eggs, prepared earlier, goes a long
way in fixing a meal.
One method recommended to help preserve eggs for longer than a week is to coat the eggs with vegetable oil to reduce air
entering the eggs prior them being used.
Another method is to place room temperature eggs in boiling water for 10 seconds each, and then quickly immerse the eggs in
cold water. This pre-treatment is supposed to cook only the outermost layer of the egg white and help prevent air entering
through the egg's shell, thus preserving it longer.
If whole eggs are necessary for your well being, and you will be unable to obtain eggs in route on a much longer voyage, you
might want to use both methods. But, be sure to break the eggs into a small container or bowl prior to using!
I’ve never tried it on a long trip, but I did a test to see how long I might keep three eggs sort of fresh. I coated one egg (#1)
with cooking oil. I then placed two eggs in boiling water for 10-seconds. (#2 & #3). Then egg #3 was coated with cooking oil.
I place the three eggs in a small bowl outdoors in a covered shaded patio. The eggs were wrapped in a damp cloth that I tried
to dampen once every other day or so. The outdoor temp. averaged 80 degrees during the daytime to 45 degrees at night.
Egg #1 still appeared good after 10-days.
Egg #2 still appeared good after 15-days. The outer most area of the insides of the egg was NOT cooked as it should have
been, Small flakes of black mold on outside of eggs #2 & #3!
Egg #3 still appeared good after 25-days. I couldn't tell any difference between the looks of eggs #1, #2, or #3. The small
flakes of black mold on the outside of egg #3 hadn't grown or changed in any way. Perhaps because I had stopped damping
the egg after day 15.
NOTE! When I wrote egg appeared good, I mean that the egg was not giving off an rotten odor. With the danger of
salmonella ever present, I did not eat the eggs, nor do I recommend that anyone eat eggs that are not stored in a
refrigerator! Life is short and powered eggs are not that expensive!
Use Egg Beaters in place of whole eggs. They come in a milk carton container, pint or quart size.
Freeze a pint size and you will get about 3 breakfasts from it. They taste good, and they're better for you.
John Madill Potter 15
Voyaging with cheese:
Cheese squeeze tubes are convenient and very handy for lunches and snacks with crackers.
I have found that the small 3/4 oz individual sized packages
of Cabot Natural Cheddar Cheese will last for over two weeks
without being stored in an ice box, etc. I just followed Anne Westlund
example and kept the cheese in a dark area out of the sun. It is
possible that the double bagging cheese blocks in Ziploc type bags would
produce the same results. If you try it, let me know the results.
Voyaging without ice or refrigeration.
Carry small packages of Velveeta cheese, small cans of spaghetti sauce, pasta, canned vegetables, Spam, onions, garlic,
flour, rice, sugar, oil, oatmeal packets, canned fish, salmon and mackerel.
**I have discovered the wonders of evaporated milk, Tastes so much better than powdered milk in my opinion, and comes in
small 8 ounce containers. No need to refrigerate until opened.
Use full strength for baking, replacing whole milk ounce for ounce. It does adds richness.
It's a good Cream substitute for tea and coffee.
Also, when mixed 1 to 1 with water it reconstitutes to whole milk, and tastes pretty good if the water is cold.
Voyaging with Sailor Boy Pilot Bread.
Pilot Bread is also known as hardtack, a cheap, everlasting cracker made of flour, water and salt. It was a staple for soldiers
during the Civil War and, before that, on ships making long voyages. The highbrow set knows it as water crackers. No matter
what you call it, it's dry and bland -- until you dip it in a stew or soup or top it with peanut butter, honey, jam, butter, Spam or
Alaskans eat more Pilot Bread than anyone else and they are passionate about this hard cracker. Some of the favorite ways
they eat them are with peanut butter, tuna salad and Tabasco sauce, canned smoked oysters, salmon dip, cheese, or just
plain old mayo. They also love Pilot Cracker Pizza. To make the Pizza on a boat:
Take a cracker and put it on a piece of aluminum foil. Spread the cracker with pizza sauce.
Cover with mozzarella cheese and heat in skillet for one to two minutes until cheese is melted.
When cheese is melted...eat! Actually, it tastes much better than I expected!
Pilot Bread Hot Cereal. You take a cracker and crumble it into a container, add sugar and hot water. Makes a gruel that tastes
something like oatmeal. However, plain old instant oatmeal is much better and an oatmeal package takes up less room.
Simple way to dehydrate food at home:
In a large skillet brown 1 lb to 2 lb ground beef until the pinkness is gone. Drain all oil from skillet.
Place ground meat on a paper towel, and blot well to remove all remaining oil, Then place meat on a aluminum foiled lined
cookie sheet, spreading out the meat evenly.
Set oven to its lowest temperature…150 F to 200 F.
Place cookie sheet with ground beef in oven. Leave overnight or at least 8-hours or until the meat looks like dry dog food.
Remove and cool. Store the dehydrated meat in Ziploc bags, with portions sized to fit your future needs. Store in freezer until
ready to load boat.
Dehydrating vegetables is done in the same way as ground beef, except it is much easier.
Take several (one or more) cups of frozen vegetables, and dehydrate using the same method as for ground beef above.
Usually five to six hours of drying for frozen vegetables is sufficient. Dehydrated vegetables should be stored in Ziploc bags
the same as dehydrated beef.
Sizes of Standard Food Cans:
#300 (14-16 ounces) = 1 3/4 cups = 2-3 servings #313 (16-17 ounces) = 2 cups = 3-4 servings
#2 (20 ounces) = 2 1/2 cups = 4-5 servings #2 1/2 (29 ounces) = 3 1/2 cups = 5-6 servings
#3 cylinder (46 ounces) = 5 3/4 cups = 10 servings #10 (6 pounds 8 ounces to 7 pounds 5 ounces) = 12-13 cups = 23-26
Standard Food Measurements:
16 ounces = 1 pound
2 cups sugar = 1 pound
1 stick butter (1/4 pound) = 1/2 cup or 8 tablespoons
4 cups flour = 1 pound
16 tablespoons = 1 cup
3 teaspoons = 1 tablespoon
32 fluid ounces = 1 quart
Regular Bread - 20 slices per loaf
Sandwich Bread - 24 slices per loaf
Potatoes, carrots, onions, and turnips keep well on board the boat. They also add flavour and variety to other dishes.
Cooking Pizza on an open fire:
For a video of cooking a simple pizza while camping (in the snow no less!) go to this video: http://www.youtube.com/watch?
Site still under construction....send your favorite simple meal to BGN5731@aol.com
Food and Provisioning
Last revised: 10-29-09