Parker Towing Cookbook : simplebooklet.com

54Chees Breakfas CasserolINGREDIENTS 1 can large crescent rolls1 roll of hot sausage6-8 eggs¼ cup of milk1-2 cups shredded cheddar cheeseDIRECTIONSServings: 6-8 Oven Temperature: 375°FPrep Time: 10 MinutesCook Time: 30 MinutesNotes About the Recipe: This casserole is a simple and hearty breakfast dish that is perfect for feeding a group. From the Galley of: M/V Rhett ParkerSubmitted by: Buddy Atterberry1. Preheat the oven to 375°F.2. Unroll the crescent rolls and lay them flat in the bottom of a greased casserole dish, pressing together any seams to form a single sheet.3. In a skillet, brown the sausage over medium heat until fully cooked. Drain any excess fat.4. In a bowl, whisk together the eggs and milk until well combined.5. Layer the cooked sausage evenly over the crescent roll crust.6. Pour the egg mixture over the sausage layer.7. Top with shredded cheddar cheese, spreading evenly.8. Bake in the preheated oven for about 30 minutes, or until the casserole is set and the cheese is melted and golden brown.Breakfas CasserolINGREDIENTS 1-2 pounds of sausage (or other leftover breakfast meat)6 eggs1 can of crescent rolls1. Preheat the oven to 350°F (175°C).2. Line a 9x13 inch baking dish with crescent rolls.3. In a skillet, brown the sausage over medium heat and then drain any excess grease.4. Layer the cooked sausage evenly on top of the crescent roll layer in the baking dish.DIRECTIONSServings: 8 Oven Temperature: 350°FPrep Time: 10 MinutesCook Time: 45 Minutes to 1 HourNotes About the Recipe: This casserole is a great way to utilize leftover breakfast meats if you have been saving them over a few days.5. In a bowl, whisk the eggs, seasoning them with salt and pepper or your favorite seasonings to taste.6. Pour the seasoned eggs over the sausage and crescent rolls in the dish.7. Bake in the preheated oven for approximately 45 minutes, or until the eggs are set.BREAKFAST BREAKFASTFrom the Galley of: M/V Tom HuckabeeSubmitted by: Lee Major

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76Notes About the Recipe: It is important to rinse and soak the crawfish in fresh water before adding them to the bisque to ensure they are clean and free from any residual flavors.Potat Breakfas CasserolINGREDIENTS 1 lb breakfast sausage½ large onion, diced1 bell pepper, diced3 cloves of garlic, minced12 eggs1 cup of milk2 cups of diced potatoes (pre-cooked or frozen can be used)2 cups shredded cheese (cheddar or a blend recommended)Servings: 6-8 Oven Temperature: 350°F (175°C)Prep Time: 15 MinutesCook Time: 40-45 Minutes1 ½ tbsp of salt½ tsp of black pepper1 block of cream cheese, softened1 can of crescent rolls1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.2. In a skillet, brown the sausage over medium heat, drain excess grease.3. Add the diced bell pepper and onion to the skillet with the sausage and cook until tender.4. In a large bowl, whisk the 12 eggs. Add milk, diced potatoes, shredded cheese, softened cream cheese, salt, and black pepper. Mix well to combine.DIRECTIONS5. Unroll the crescent dough and lay it flat on the bottom of the greased baking dish, covering the entire bottom.6. Pour the egg and sausage mixture over the crescent rolls in the baking dish.7. Place the dish in the preheated oven and bake for 40-45 minutes, or until the casserole is set and the top is golden brown.BREAKFASTCra & Crawfis BisquINGREDIENTS 8 oz lump crab meat1 package crawfish tails32 oz (1 quart) heavy whipping cream32 oz (1 quart) half and half2 cans (14 oz each) cream-style corn1 medium shallot, diced4 tbsp butter4 tbsp all-purpose flour4 oz provolone cheese, shredded1. Begin by rinsing the crawfish tails and soaking them in fresh water to prepare them for the bisque.2. Melt the butter in a large pot over low-medium heat and sauté the shallots for about five minutes or until they are translucent.3. Stir in the flour until it turns a golden-brown color to create a roux.4. Gradually add the half and half to the pot, stirring constantly to blend it smoothly with the roux.5. Once the half and half is incorporated, slowly add the heavy whipping cream, continuing to stir.DIRECTIONSFrom the Galley of: M/V T. Gary FittsSubmitted by: Captain Chase BourneServings: 6-8 Oven Temperature: N /APrep Time: 15 MinutesCook Time: 45 MinutesSeasoning Blend:2 tsp Accent seasoning1 tsp garlic powder1 tsp onion powder1 tsp Old Bay seasoning½ tsp Tony Chachere’s Creole seasoning1 tsp white pepper6. Add the shredded provolone cheese and bring the mixture to a low boil, making sure to stir constantly until the cheese has completely melted.7. Gently stir in the crab meat and the crawfish tails, along with the cream-style corn and all the seasonings from the seasoning blend.8. Reduce the heat to low and let the bisque simmer for 35 minutes. Be careful not to over stir after adding the crab, as it can break apart the delicate meat.9. Allow the bisque to sit before serving—the flavor improves as it rests.SOUPS, CHILI & GUMBOFrom the Galley of: M/V Gilbert TaylorSubmitted by: Brandon Williams

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98ChilINGREDIENTS 1 lb. ground beef1-2 cups chopped onion1 ½ cups chopped green pepper1 clove garlic, minced2 cans tomatoes, cut up2 cans dark red kidney beans, drained2 8 oz. cans tomato sauce4 tsp chili powder1 tsp salt½ tsp black pepperDIRECTIONSServings: 8Oven Temperature: N/A - stovetopPrep Time: 20 MinutesCook Time: 20-30 Minutes1. In a large pot, cook ground beef, onion, green pepper, and garlic until meat is browned. Drain fat.2. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, salt, and pepper.3. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.SOUPS, CHILI & GUMBOShrim, Sausag & Chicke Gumb INGREDIENTS ½ tsp cayenne pepper½ tsp salt1 tbsp minced garlic½ stick of butter1 can diced tomatoes2 cups diced onions1 bag frozen thawed okra1 lb. Conecuh sausage, slicedServings: 6-8 Oven Temperature: N/A - stovetopPrep Time: 30-45 MinutesCook Time: 45 MinutesDIRECTIONS1. Melt butter in a large pot over medium heat.2. Stir in flour and cook until browned. Add diced tomatoes and mix well.3. Add onions and okra, combining thoroughly. Pour in chicken broth, stirring well.4. Add seasonings and let simmer for 15 minutes.5. Incorporate chicken, sausage, and shrimp. Simmer for an additional 10 minutes, stirring frequently.6. Serve immediately as is or over white rice.Notes About the Recipe: This gumbo pairs well with white rice.1 bag shrimp, peeled and deveined5 cans chicken, drained well⅓ cup all-purpose flour2 cups chicken broth (or water)SOUPS, CHILI & GUMBOFrom the Galley of: M/V Cullen LandoltSubmitted by: Marcus TolliverFrom the Galley of: Tuscaloosa OceSubmitted by: Alice Haun

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1110Homemad Potat Sou INGREDIENTS 4 lbs russet potatoes, peeled and chopped1 large onion, finely chopped½ cup celery, finely chopped8 tbsp all-purpose flour½ tbsp salt and black pepper1 stick salted butterChicken broth and water (half of each to cover potatoes)Servings: 6-8 Oven Temperature: N/A - stovetopPrep Time: 30-40 MinutesCook Time: 24-30 MinutesDIRECTIONS1. Coat potatoes, onions, celery, and garlic in flour with salt and pepper. 2. Melt butter in a soup pot, add potato mixture, and stir.3. Cover with broth and water, bring to a boil, then add evaporated milk and meat of choice. Simmer until potatoes are tender.4. Serve with cheese and enjoy with homemade cornbread (not from a mix).Notes About the Recipe: If using meats like hamburger, bacon, or sausage, cook and drain before adding to the soup. Not suitable for box cornbread.Parmesan or sharp cheddar cheese (for serving)1 can evaporated milk1 tbsp minced garlicMeats (optional): smoked ham, bacon, hamburger, Conecuh sausage, andouille sausageChicke Casserol (wit frie onion)INGREDIENTS 6-8 boneless chicken breasts8 oz shredded cheddar cheese8 oz sour cream1 bag (12 oz) egg noodles1 can (10.5 oz) cream of celery or mushroom soup1 tub (6 oz) French fried onionsDIRECTIONSServings: 6-8 Oven Temperature: 350°FPrep Time: 15-20 MinutesCook Time: 20 Minutes1. Preheat the oven to 350°F.2. Boil the chicken breasts until fully cooked, then shred them with forks or your fingers.3. Cook the egg noodles according to the package directions until al dente, then drain.4. In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, sour cream, cooked egg noodles, and cream of celery or mushroom soup. Mix well to combine.5. Transfer the mixture to a large casserole dish, spreading evenly.6. If desired, roll the French fried onions in melted butter to prevent burning, then sprinkle them on top of the casserole.7. Bake in the preheated oven for about 20 minutes, or just long enough for the cheese to melt and the top to become lightly golden.Notes About the Recipe: Rolling the French fried onions in melted butter before topping the casserole can help prevent them from burning.SOUPS, CHILI & GUMBO SIDES & CASSEROLESFrom the Galley of: M/V Rhett ParkerSubmitted by: Nic FosterFrom the Galley of: Cullen LandoltSubmitted by: Johnny “Yogi” Cooper

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1514Chees Baco Ranc PotatoeINGREDIENTS 5 lb. bag of red potatoes2 cups chopped bacon (freshly cooked preferred)2 cups shredded Colby jack cheese2 cups ranch dressingServings: 6-8Oven Temperature: 400°FPrep Time: 20 MinutesCook Time: 15 MinutesDIRECTIONS1. Preheat oven to 400°F.2. Wash and chop red potatoes into 1-inch cubes or your preferred size. Peel the potatoes if desired, but leaving the skin on adds texture.3. Place the potatoes in a pot of water. For added flavor, season the water with Nature’s All and Italian seasoning (optional). Boil until the potatoes are fork-tender.4. While potatoes are boiling lay bacon strips on a baking sheet and bake for 10–12 minutes, or until crispy.5. Once the bacon is cooked, roughly chop it into bits.6. In a 9x13-inch casserole dish, combine drained boiled potatoes, chopped bacon, ranch dressing, and ½ cup of shredded cheese. Mix well.7. Sprinkle the remaining 1 ½ cups of shredded cheese over the top.8. Bake for 10–12 minutes, or until the cheese is melted and bubbling around the edges.9. Garnish and serve as a side dish, or add grilled cubed chicken during the mixing step to make it a one dish meal.SIDES & CASSEROLESFrom the Galley of: Tuscaloosa OceSubmitted by: Carly GibsonCor CobbleINGREDIENTS 2 cans creamed corn¾ cup frozen cornHoneyChili powder1 box honey cornbread mix1 ½ sticks butter, sliced thinServings: 8Oven Temperature: 350°FPrep Time: 5–10 MinutesCook Time: 45 MinutesDIRECTIONS1. In a greased baking dish, add two cans of creamed corn, frozen corn, a drizzle of honey, and chili powder to taste.2. Pour one box of honey cornbread mix on top. Do not mix.3. Layer the thinly sliced butter evenly on top.4. Bake at 350°F for 45 minutes.Notes About the Recipe: This is a well-liked dish by Parker Towing Company President, Tim Parker III at office potlucks.SIDES & CASSEROLESFrom the Galley of: PTC DispatchSubmitted by: Elizabeth Christian

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1716Cor CasserolINGREDIENTS 2 cans of whole corn, drained2 cans of creamed corn2 boxes Jiffy corn muffin mix4 heaping tablespoons of sour cream½ stick of butterServings: 6-8Oven Temperature: 400°FPrep Time: 15 MinutesCook Time: 1 HourDIRECTIONS1. Preheat the oven to 400°F. Place butter in a 13x9 Pyrex dish and melt in the oven.2. In a mixing bowl, combine both types of corn and corn muffin mix. Fold in the sour cream.3. Once the butter is melted, pour the corn mixture into the Pyrex dish. Cover with foil and bake for 1 hour. Remove foil and bake until the top is golden brown.Cor Casserol PuddinINGREDIENTS 2 boxes Jiffy corn muffin mix2 cans creamed corn1 can whole kernel corn, drained1 stick of butter, melted½ large tub of sour creamServings: 8Oven Temperature: 400°FPrep Time: 5 MinutesCook Time: 40-50 MinutesDIRECTIONS1. Combine all ingredients in a bowl until incorporated.2. Transfer to a 9x13 Pyrex dish and bake at the designated temperature until set but slightly jiggly.Notes About the Recipe: Color is not an indication of doneness. The casserole should still be a bit jiggly when removed. Add cheese or jalapeños for a different twist.SIDES & CASSEROLES SIDES & CASSEROLESFrom the Galley of: M/V Tom HuckabeeSubmitted by: Lee MajorFrom the Galley of: M/V Charles HaunSubmitted by: Bobby Rogers

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1918Broccol, Spinac, o Gree Bea Casserol INGREDIENTS 2 packages (10-12 oz. each) of broccoli, or 2 cans of spinach or 2 cans green beans, drained¼ stick of butter1 package of Philadelphia cream cheese½ cup mayonnaise (Duke’s brand)2 eggs, lightly beaten1 can of cream of mushroom soup1 can of cream of celery soup½ tsp salt and black pepperServings: 6-8 Oven Temperature: 350°FPrep Time: 30 MinutesCook Time: 45 MinutesDIRECTIONS1. Preheat the oven to 350°F. Place vegetables of choice in a pot and bring to a rolling boil for 3 minutes. Drain well and place in a large bowl. 2. In a large saucepan, melt butter on low heat. Add cream cheese and melt. Add cream of mushroom and cream of celery soup.3. Stir in onion, garlic, and bell pepper. Bring mixture to a slow boil for 3 minutes stirring constantly, add mayonnaise and salt and pepper and mix well.4. Pour sauce mixture over vegetables and mix well. Add eggs and mix well. 5. Add tube of the Ritz crackers and one cup of cheese and mix again, 6. Place in a casserole dish, sprinkle remaining crackers and cheese evenly on top. 7. Place in the oven for 45 minutes. Remove from oven and let stand for 15 minutes.1 large onion, finely chopped1 medium bell pepper, finely chopped1 tube Ritz crackers, finely crushed1 ½ cup shredded sharp cheddar cheeseDirke fried onions (used on top of the spinach and green bean casserole. Cheese goes first, then spread fried onions evenly on top)Cheeseburge Macaron INGREDIENTS 2 lbs. ground beef2 tbsp ketchup2 tsp Dijon mustard2 tsp hot sauce (optional)2 tsp garlic powder2 tsp onion powder1 tsp seasoned salt1 tsp saltServings: 6-10 Oven Temperature: N /APrep Time: 5-10 MinutesCook Time: 30 MinutesDIRECTIONS1. In a large pot, brown ground beef; drain grease and return to pot.2. Add seasonings, ketchup, mustard, hot sauce, broth, and macaroni. Stir to combine and bring to a low boil. Reduce heat, cover, and simmer for 15 minutes until macaroni is tender.3. Remove from heat and stir in sour cream. Place pot back on a warm burner and add cheese until well combined.Notes About the Recipe: You can use colby jack cheese or a mix of colby and cheddar.1 tsp pepper3 cups macaroni noodles7 cups beef broth or water1 cup sour cream4 cups shredded cheddar cheeseSIDES & CASSEROLES SIDES & CASSEROLESFrom the Galley of: M/V Randy BaygentsSubmitted by: Justin MitchellFrom the Galley of: M/V Cullen LandoltSubmitted by: YogiNotes About the Recipe: Recipe was created as a throw together on my first tow boat in 1966. The captain liked it and sent it to the office. The recipe was published to the Tow Boaters cookbook in 1967.

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2120Ove Bake JamabalayINGREDIENTS 2 ½ cups long grain rice (preferably Uncle Ben’s)1 lb Hillshire smoked sausage, sliced14.5 oz can of chicken broth10.5 oz can of French onion soup1 jar (4.5 oz) sliced mushrooms, drained1 large onion, diced1 bell pepper, diced10 oz can of Rotel tomatoes with green chilies4 stalks celery, dicedServings: 6-8 Oven Temperature: 350°F (175°C)Prep Time: 2 HoursCook Time: 1.5 HoursDIRECTIONS1 tbsp Creole seasoning (e.g., Tony Chachere’s)1 bunch green onions, chopped2 ½ lbs medium raw shrimp, peeled1 tbsp minced garlic1 stick (1/2 cup) unsalted butter1. Preheat the oven to 350°F.2. In a skillet, sauté the diced onion, bell pepper, celery, and garlic with the butter until vegetables are tender.3. Boil the rice according to package instructions until it’s just done.4. In a large roasting pan, mix together the pre-cooked rice, tender vegetables, sliced sausage, chicken broth, French onion soup, drained mushrooms, Rotel, Creole seasoning, and raw shrimp. Stir to combine all ingredients thoroughly.5. Cover the roasting pan tightly with aluminum foil to seal in the moisture.6. Place in the preheated oven and bake for 1 hour. Then remove, stir well, recover with foil, and continue baking for an additional 30 minutes, or until the shrimp is cooked through and the flavors have melded together.Notes About the Recipe: It is crucial to use Uncle Ben’s long grain rice for the best results.MAIN DISHESSwedis MeatballINGREDIENTS 2-3 lbs ground beef¼ cup breadcrumbs¼ tsp allspice¼ tsp nutmeg1 onion, diced½ tsp garlic powder½ tsp salt½ tsp black pepperServings: 6-8 Oven Temperature: N /APrep Time: 15-20 MinutesCook Time: 20-30 Minutes1 large egg5 tbsp butter, divided3 tbsp all-purpose flour2 cups beef broth1 cup heavy cream1 tbsp Worcestershire sauce1 tsp Dijon mustard1. In a medium bowl, combine ground beef, egg, breadcrumbs, allspice, nutmeg, diced onion, garlic powder, salt, and pepper. Mix until well combined.2. Roll the mixture into meatballs of your desired size.3. In a large skillet, heat 1 tablespoon of butter and a drizzle of olive oil over medium heat. Add meatballs and cook until browned on all sides and cooked through. Once cooked, remove the meatballs from the skillet and set aside, covering to keep warm.4. In the same skillet, add the remaining 4 tablespoons of butter and flour, whisking until the flour is browned.DIRECTIONS5. Gradually whisk in the beef broth and bring to a simmer. The sauce should start to thicken.6. Add the heavy cream, Worcestershire sauce, and Dijon mustard to the skillet. Continue to simmer until the sauce reaches a creamy consistency.7. Season the sauce with salt and pepper to taste.8. Return the meatballs to the skillet and simmer for an additional few minutes, ensuring they are covered in the sauce.9. Serve the meatballs and sauce over cooked egg noodles or rice.MAIN DISHES | BEEFFrom the Galley of: M/V Rhett ParkerSubmitted by: Steven DeskinsFrom the Galley of: M/V Rhett ParkerSubmitted by: Fred Sheppard

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2322BriskeINGREDIENTS 1 whole brisketSpice Rub:2 ½ tbsp salt2 tbsp ground black pepper2 tbsp onion powder2 tbsp garlic powder2 tbsp lemon pepper3 tbsp brown sugar, packed4 tbsp smoked paprika1 ½ tsp ground cumin4 cups beef broth1. Trim most of the fat off the brisket.2. Combine all the spices to make a rub. Blend them thoroughly.3. Generously rub the brisket with the spice mixture, covering all sides. Let the brisket sit for one day to absorb the flavors.4. On the next morning, preheat the grill to 700°F.5. Sear both sides of the brisket for 10 minutes each to form a crust.DIRECTIONSServings: 7-10 Grill Temperature: Start at 700°F, then maintain 300-400°FPrep Time: 1 Day (for seasoning to sit on meat)Notes About the Recipe: The key to a good brisket is the slow cooking process after an initial high-heat sear. Keeping the brisket moist with beef broth and checking it hourly is crucial for a tender result. Start the grill around 5 am and the brisket should be ready between 11:30 and noon. 6. After searing, lower the grill temperature to maintain 300-400°F.7. Arrange charcoal on one side of the grill for indirect cooking.8. Place the brisket in a pan with the beef broth, cover the pan, and set it on the side of the grill without charcoal.9. Check the meat every hour to ensure there is juice at the bottom of the pan and to maintain moisture.MAIN DISHES | BEEFHamburge SteakINGREDIENTS 4 lbs. ground beef2 eggs1 cup breadcrumbsLawry’s Seasoned SaltBlack pepperGarlic powder½ onion, diced2 packs brown gravy mixServings: 6-8Oven Temperature: 400°FPrep Time: 20 MinutesCook Time: 60-90 MinutesDIRECTIONS1. Preheat oven to 400°F.2. Mix ground beef, eggs, breadcrumbs, and seasonings. Form into patties and place on a cookie sheet.3. Bake patties in the oven until cooked through.4. In the meantime, sauté onions and prepare brown gravy according to the package instructions.5. Place cooked patties in a 9x13-inch Pyrex dish. Top with sautéed onions and brown gravy.6. Cover with foil and return to the oven for 30-45 minutes. Serve hot.Notes About the Recipe: Reduce ground beef to 2 lbs. for fewer patties, making the mixing easier.MAIN DISHES | BEEFFrom the Galley of: M/V Charles HaunSubmitted by: Bobby RogersFrom the Galley of: M/V Randy BaygentsSubmitted by: Trenton Fields

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2524EnchiladaINGREDIENTS 2 lbs. ground beef3-4 cans enchilada sauce2 cans green chiles (or Rotel as a substitute)2-3 packets taco/fajita seasoningFlour tortillasShredded cheese (quantity as desired)DIRECTIONSServings: 6-8 Oven Temperature: 375°FPrep Time: 20 MinutesCook Time: 30 Minutes1. Preheat oven to 375°F. Lightly grease a baking dish and set aside.2. In a skillet over medium-high heat, cook ground beef until browned; drain.3. Season the meat with taco/fajita seasoning, add 1 can of enchilada sauce and chiles, and simmer.4. Spread ½ can of enchilada sauce in the baking dish.5. On each tortilla, spread a tablespoon of enchilada sauce, sprinkle cheese, and add meat mixture. Roll tightly and place seam down in the dish.6. Once the dish is full, top with the remaining enchilada sauce and cheese.7. Bake for 20-25 minutes. Let stand for 5 minutes before serving.Notes About the Recipe: The green chiles can be replaced with Rotel, and the ground beef can be substituted with other meats like chicken.MAIN DISHES | BEEFWayne’ Bee EnchiladaINGREDIENTS 4 lbs. ground beef1 large can enchilada sauce2 cans cream of mushroom soup2 packs soft taco shells2 packs taco seasoning1 can refried beans1 yellow onion, chopped1. Preheat the oven to 400°F.2. In a large skillet, brown ground beef with onions. Drain and dispose of the grease.3. In a bowl, combine enchilada sauce and cream of mushroom soup. Set aside.4. To the meat, add taco seasoning and refried beans. Stir in one cup of enchilada sauce mixture to moisten.DIRECTIONSServings: 8-12 Oven Temperature: 400°FPrep Time: 35 MinutesCook Time: 30 Minutes5. Coat a large deep-dish baking tray with non-stick spray.6. Fill taco shells with meat mixture, roll, and arrange in the tray, seam side down.7. Pour the remaining sauce mixture over the enchiladas, spread evenly, and top with cheese.8. Bake for 30 minutes until cheese is bubbly. Serve hot.Notes About the Recipe: For optimal flavor, cook the onion and ground beef together. Old El Paso ingredients recommended for the best flavor.MAIN DISHES | BEEFFrom the Galley of: M/V Rhett ParkerSubmitted by: Steven DeskinsFrom the Galley of: M/V T. Gary FittsSubmitted by: Wayne Harris8 oz mild cheddar cheese, shreddedNon-stick cooking spray

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2726INGREDIENTS 2 tbsp shortening1 lb. beef tips1 can beef broth2 tbsp soy sauce¼ tsp onion salt¼ tsp garlic salt¼ tsp seasoned salt2 tbsp cornstarch¼ cup water4 cups hot cooked rice Bee Tip Ove Ric Servings: 6-8Oven Temperature: N/A - stovetopPrep Time: 10-20 MinutesCook Time: 1 HourDIRECTIONS1. Melt shortening; brown meat. 2. Stir in broth, soy sauce, and salts. 3. Boil, then simmer for 1 hour.4. Gradually stir in cornstarch and water, cook until mixture thickens and boils. Stir for 2 minutes.5. Serve over rice.Slo Cooke Bee Tip INGREDIENTS 1 boneless beef chuck, cut into chunks2 onions, halved and sliced½ lb. sliced mushrooms4 garlic cloves, minced5 cups beef stock2 tbsp Worcestershire sauce1 ¼ tsp salt1 tsp red pepper flakesServings: 10Oven Temperature: N/A - slow cookerPrep Time: 15 MinutesCook Time: 6-8 HoursDIRECTIONS1. Place beef, onions, mushrooms, and garlic in the slow cooker.2. Mix beef stock, Worcestershire sauce, salt, red pepper flakes, and black pepper in a bowl. Pour over beef.3. Cover and cook on low for 6-8 hours.4. Near the end of cooking time, whisk cornstarch and water until smooth. Gradually stir into the slow cooker.5. Cook covered on high for about 45 minutes until the sauce thickens. Serve over noodles or rice.Notes About the Recipe: Stew meat can be a more budget-friendly substitute for beef chuck.½ tsp black pepper⅓ cup cornstarch⅓ cup cold waterHot cooked noodles or rice for servingMAIN DISHES | BEEF MAIN DISHES | BEEFFrom the Galley of: Tuscaloosa Oce Submitted by: Alice HaunFrom the Galley of: M/V Gilbert TaylorSubmitted by: Brandon Williams

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2928Mea LoaINGREDIENTS 4 lbs. ground beef4 eggs½ cup plain breadcrumbs4 tbsp Worcestershire sauce1 tbsp Dale’s Seasoning1 tbsp garlic and onion powder2 tbsp Italian seasoning blendHeinz ketchupBrown sugarServings: 7Oven Temperature: 400°FPrep Time: 10 MinutesCook Time: 1 HourDIRECTIONS1. In a large bowl, combine all ingredients (except for ketchup and brown sugar) and mix well.2. Transfer to a 13x9 Pyrex dish, top with ketchup and a sprinkle of brown sugar.3. Bake at 400°F for 1 hour, draining fat if necessary, during baking.Notes About the Recipe: Adjust breadcrumbs as needed for consistency.MAIN DISHES | BEEFINGREDIENTS 2 lbs. ground beef¾ cup chopped onion2 cans cut green beans, drained2 cans condensed tomato soup6 medium potatoes, peeled and quartered1 beaten eggMilk, as needed1 cup shredded cheese (American or cheddar)1 ½ tsp salt¼ tsp pepperHamburge Pi (Shepherd’ Pi)DIRECTIONSServings: 8Oven Temperature: 350°FPrep Time: 20-30 MinutesCook Time: 30 Minutes1. Cook beef and onion until browned; drain. 2. Stir in beans, soup, water (¼-½ cup), salt, and pepper. 3. Transfer to a 3-quart casserole.4. Boil potatoes in salted water (approx. 20 minutes) until tender; mash while hot, stir in egg; add enough milk to fluff potatoes; add salt and pepper to taste. Dollop onto meat mixture.5. Sprinkle with cheese. Bake at 350°F for 30 minutes.Notes About the Recipe: Instant mashed potatoes, like Hungry Jack, can be used as a shortcut.MAIN DISHES | BEEFFrom the Galley of: Tuscaloosa Oce Submitted by: Alice HaunFrom the Galley of: M/V Terah HuckabeeSubmitted by: Daniel Carter

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3130Por Chop Smothere i Tomat Grav INGREDIENTS 8 pork chopsCavender’s Greek seasoningGarlic powderCooking oil1 ¾ cups of flour 2x 14.5 oz cans of diced tomatoes1 cup chicken brothSalt and black pepperBacon grease (made with 4 slices of bacon)Servings: 8Oven Temperature: StovetopPrep Time: N /ACook Time: N/ADIRECTIONS1. Heat ¼ inch of oil in a skillet or large frying pan on medium high heat.2. Rinse pork chops, season to taste with Cavender’s and garlic powder and dredge in flour.3. Add pork chops to the pan of hot oil and cook until golden brown, set aside.4. For gravy, cook tomatoes on medium heat until hot, stirring occasionally. 5. In a bowl, combine 4 tablespoons of flour and chicken broth, whisk until completely incorporated. 6. Add the flour and chicken broth mixture to the hot tomatoes, constantly whisking. Don’t skip this step as it will cause the gravy to have lumps.7. Stir bacon grease into tomato mixture, bring to a boil and immediately reduce heat. 8. Add pork chops to gravy mixture and simmer for 10 minutes or until the gravy is thickened. 9. Season with salt and pepper to taste.10. Serve with rice or vegetables of choice.MAIN DISHES | PORKStuffe Por LoiINGREDIENTS 1 pork loin1 medium apple, diced1 medium onion, diced1 tbsp each rosemary and thyme½ cup breadcrumbs1 tbsp Dijon mustard¼ tsp each salt and pepper8 oz cream cheeseBaconServings: 6-8Oven Temperature: 450°FPrep Time: 20-30 MinutesCook Time: 30 MinutesDIRECTIONS1. Sauté onion, apple, rosemary, and thyme until softened. Remove from heat.2. Mix in breadcrumbs, salt, and pepper. Butterfly pork loin and fill with cream cheese and sautéed mixture.3. Wrap in bacon, bake at 450°F until internal temp reaches 145-150°F. If needed, broil for crispy bacon.Notes About the Recipe: Granny Smith apples are preferred, but any type will do.MAIN DISHES | PORKFrom the Galley of: M/V Rhett ParkerSubmitted by: Steven DeskinsFrom the Galley of: M/V Olive ParkerSubmitted by: Captain Philip Huckabee

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3332Sout o 80 Frie Chicke INGREDIENTS 4 tbsp Frank’s hot sauce4 tbsp yellow mustard3 cups self-rising flour2 packs 8-piece chicken, cut-upLawry’s seasoned saltGarlic powderBlack pepperServings: 6-8Oven Temperature: Deep Fryer at 300°FPrep Time: 15 MinutesCook Time: 20-25 MinutesDIRECTIONS1. Clean and pat the chicken dry. Season liberally with seasoned salt, garlic powder, and black pepper.2. In a bowl, combine hot sauce and mustard. Coat chicken in this mixture.3. Place flour in a separate bowl or bag. Dredge the seasoned chicken in flour until well coated.4. Deep fry for 20-24 minutes until golden and cooked through. Drain on paper towels.Notes About the Recipe: Reduce ground beef to 2 lbs. for fewer patties, making the mixing easier.MAIN DISHES | POULTRYJordan’ Souther Frie Chicke INGREDIENTS 5 lb. chickenSelf-rising flourVinegar-based hot sauce6 eggsSalt, pepper, paprika, garlic powderServings: 10Oven Temperature: N/A - fry at 310°FPrep Time: 10-20 MinutesCook Time: 20 MinutesDIRECTIONS1. Heat oil to 310°F. 2. Mix eggs, hot sauce, a splash of water, and whisk. 3. Add flour, salt, pepper, paprika, and whisk.4. Season chicken with salt, pepper, and garlic. 5. Coat with more hot sauce, then egg mixture, then flour.6. Fry for 15-20 minutes.Notes About the Recipe: Recipe originated from Milton, Florida.MAIN DISHES | POULTRYSubmitted by: Jordan WilliamsFrom the Galley of: M/V Charles HaunSubmitted by: Bobby Rogers

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3534Chicke Po Pi INGREDIENTS 8 cans flaky biscuits2 cans Veg-All3 skinless, boneless chicken breasts1 box chicken stock1 tbsp each of salt, pepper, garlic powder, and onion powder2 cans condensed cream of chicken soupServings: 7Oven Temperature: 350°FPrep Time: 25 MinutesCook Time: 25 MinutesDIRECTIONS1. Boil chicken in stock with spices for 15 minutes. Let soak for 5 minutes then shred.2. Mix Veg-All with cream of chicken soup using broth to blend. Combine with chicken and pour into a baking dish.3. Flatten biscuits and cover the filling. Bake at 350°F for approximately 25 minutes.Notes About the Recipe: Ensure garlic and onion are in powder form, not salt. Use broth instead of water to mix with the soup.Pineappl Upsid-dow Cak INGREDIENTS ¼ cup butter1 cup brown sugarSliced pineapple (drained if canned)1 can crushed pineappleMaraschino cherries1 box yellow cake mix (plus ingredients needed for the cake mix)Servings: 12Oven Temperature: 350°FPrep Time: 15-20 MinutesCook Time: 2 HoursDIRECTIONS1. Preheat the oven to 350°F. Melt butter in a 13x9 baking dish.2. Use the juice from the crushed pineapple as part of the liquid for the cake mix.3. Mix drained crushed pineapple into cake mix, set aside.4. Sprinkle brown sugar over melted butter, arrange pineapple slices and cherries, and pour batter on top.5. Bake for 45 minutes or until a toothpick comes out clean. Flip onto a pan, let rest for 5 minutes, then remove the baking dish.Notes About the Recipe: Adding crushed pineapple to the cake mix was an idea from Bian Blow.MAIN DISHES | POULTRY DESSERTSFrom the Galley of: M/V Rhett ParkerSubmitted by: Steven DeskinsFrom the Galley of: M/V Terah HuckabeeSubmitted by: Daniel Carter

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3736Saf Foo HandlinThe food supply in the United States is among the safest in the world. However, when certain disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness, often called “food poisoning.” The Federal government estimates that there are about 48 million cases of foodborne illness annually – the equivalent of sickening 1 in 6 Americans each year. And each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.CleanWash hands and surfaces often• Bacteria that cause food poisoning can survive in many places and spread around your galley.• Germs are easily transferred from hands to food during meal preparation, accounting for 89% of all foodborne illness outbreaks. Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, sneezing, coughing, etc.• Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item.• Consider using paper towels to clean up galley surfaces. If you use cloth towels, wash them regularly in hot, soapy water and dry on high heat.• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce such as potatoes with a clean produce brush.Know the SymptomsConsuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Symptoms of foodborne illness can include: vomiting, diarrhea, and abdominal pain – and flu-like symptoms, such as fever, headache, and body ache.Handle Foods SafelyAlthough most healthy people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. In addition, some people are at a higher risk for developing foodborne illness, including pregnant women, young children, older adults, and people with weakened immune systems. To keep your crew or family safer from food poisoning, follow these four simple steps: clean, separate, cook, and chill.SeparateSeparate raw meats from other foods – Don’t cross-contaminate• Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.• Use separate utensils for raw foods and cooked foods• Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.• Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water.• Don’t reuse marinades used on raw foods unless you bring them to a boil first.CookCook to the right temperature• Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.• Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly.• When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.• Bring sauces, soups and gravy to a boil when reheating.• Be sure to follow cooking instructions on prepared foodsProduct Minimum Internal Temperature & Rest TimeBeef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutesGround Meats 160 °F (71.1 °C)Ground Poultry 165 °F (73.9 °C)Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutesFully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)165 °F (73.9 °C)Eggs 160 °F (71.1 °C)Fish & Shellfish 145 °F (62.8 °C)Leftovers 165 °F (73.9 °C)Casseroles 165 ° (73.9 °C)

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3839ChillRefrigerate foods promptly• Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. • Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below.• Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.• Never thaw food at room temperature, such as on the countertop. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.• Always marinate food in the refrigerator.• Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.Cold Food StorageWhether putting food in the refrigerator, the freezer, or the pantry, you have plenty of opportunities to prevent foodborne illnesses.The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. coli, and C. botulinum, which causes botulism. Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria.These food storage tips can help you steer clear of foodborne illnesses.Storage Basics• Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home or on the vessel. Stick to the “two-hour rule” for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, “doggie bags,” and take-out foods. Also, when putting food away, don’t crowd the refrigerator or freezer so tightly that air can’t circulate.• Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F. The freezer temperature should be 0° F. Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are inexpensive.• Check storage directions on labels. Many items other than meats, vegetables, and dairy products need to be kept cold. If you’ve neglected to properly refrigerate something, it’s usually best to throw it out.• Use ready-to-eat foods as soon as possible. Refrigerated ready-to-eat foods such as lunch meats should be used as soon as possible. The longer they’re stored in the refrigerator, the more chance Listeria, a bacteria that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F.• Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out. Mold is a sign of spoilage. It can grow even under refrigeration. Mold is not a major health threat, but it can make food unappetizing. The safest practice is to discard food that is moldy.• Be aware that food can make you very sick even when it doesn’t look, smell, or taste spoiled. That’s because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods “go bad.” Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and on fruits and vegetables. Keeping these foods properly chilled will slow the growth of bacteria.• Following the other recommended food handling practices will further reduce your risk of getting sick — clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures.Refrigeration Tips• Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first.• Clean the refrigerator regularly and wipe spills immediately. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one food to spread to another. Clean the fridge out frequently.• Keep foods covered. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.• Check expiration dates. A “use by” date means that the manufacturer recommends using the product by this date for the best flavor or quality. The date is not a food safety date. At some point after the use-by date, a product may change in taste, color, texture, or nutrient content, but, the product may be wholesome and safe long after that date. If you’re not sure or if the food looks questionable, throw it out.Freezer Facts• Food that is properly frozen and cooked is safe. Food that is properly handled and stored in the freezer at 0° F will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing. Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer. Tenderness, flavor, aroma, juiciness, and color can all be affected. Leftovers should be stored in tight containers. With commercially frozen foods, it’s important to follow the cooking instructions on the package to assure safety.• Freezing does not reduce nutrients. There is little change in a food’s protein value during freezing.• Freezer burn does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue. It appears as grayish-brown leathery spots on frozen food. It can occur when food is not securely wrapped in air-tight packaging, and causes dry spots in foods.• Refrigerator/freezer thermometers should be monitored. Refrigerator/freezer thermometers may be purchased in the housewares section of department, appliance, culinary, and grocery stores. Place one in your refrigerator and one in your freezer, in the front in an easy-to-read location. Check the temperature regularly—at least once a week.

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