Shirl's Galley Creations

Erie Canal No-Bake Cookies

This is a very simple recipe for cookies I have made since high school with basic ingredients every galley should have. I love oatmeal and Ted doesn't, so this is a way to get him to eat it.

The key to this recipe is you MUST start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If boiled too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form and set properly.

Ingredients:

• 2 cups white sugar
• 1/2 cup milk
• 1 stick of real butter
• 4 tablespoons unsweetened Hershey's cocoa powder
• 3/4 cup peanut butter
• 3 or so cups quick-cooking oats
• 2 teaspoon real vanilla extract

Directions:

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes (start timing when rolling boil is reached) and stir constantly.
2. Remove from heat, stir in vanilla. Then stir in peanut butter until dissolved. Finally add the oatmeal.
3. Drop by a full teaspoon onto wax paper. Let cool until hardened.
4. Enjoy!

These were great on the Erie Canal.

Shirl's Lake Erie Pasta Salad Ingredients: Large Box of spaghetti 1/2 bottle Salad Supreme seasoning 1/2 - 1 bottle of Italian dressing (I prefer good seasons zesty Italian or use your favorite) 1/2 cup of Chopped purple onion to taste (I sometimes use green onion) 3 - 4 tomatoes (chopped) Grated or shredded (not finely grated) Parmesan cheese to taste (add when served) 2 cucumbers or 2 green peppers (optional - adds color) I add pepper to taste and sometimes garlic salt as well depending on mood. The key to my recipe it that you go by looks and taste if that makes sense at all to you. Directions: Cook spaghetti and drain. Add the 1/2 - 1 bottle of Zesty Italian dressing (to taste) and one half bottle of McCormick's Salad Supreme, onions, tomatoes, (cucumbers and green peppers if desired) then add to the spaghetti. Refrigerate.     Bear Point Pizza   Ingrediants: Grated mozzarella cheese or whatever other cheeses you may have Tomato sauce Italian seasoning Pepperoni   Directions: Heat a cast iron skillet on medium heat. Place flour tortilla in the skillet. When the tortilla begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a fork to deflate them a bit. Sprinkle the top of the tortilla with a thin layer of grated cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce and sprinkle with italian seasoning. Sprinkle with a little more cheese. Once the edges of the tortilla are browning, remove skillet from heat. Cover the top of the skillet with a cover for about a minute or so, so the cheese on top can melt. Remove to a plate and cut. Serve immediately Such a treat living on a sail boat     Quick and Easy Fudge Ingredients: 2 cups sugar 1/2 cup milk 1 1/2 tsp. vanilla 3/4 cup peanut butter   Directions: Put milk and sugar in medium pan and bring to a boil; then boil two and a half minutes. Remove from heat and add peanut butter and vanilla. Stir just until mixed well. Pour into 8x8 buttered pan and let cool. Works every time, just remember to time the 2 1/2 minutes. Enjoy!