Site Updated:
September 30, 2013

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at


Southern Cross Banana Pudding

1 can of sweetened condensed milk
1 cups water
4-serving packet of French vanilla instant pudding mix
12-ounce tub of whipped topping, thawed
36 vanilla wafers, coarsely crushed
3 to 4 ripe, firm bananas
Look for a cheap, plastic salad bowl and simply throw it away after serving this classic southern dessert.
Whisk condensed milk and water until it’s smooth, then whisk in the pudding mix. Cut bananas in half lengthwise, then slice them.
Fold in whipped topping, vanilla wafers and bananas. Cover and chill. Serves 8 to 10.
Cook’s note: Put vanilla wafers in a plastic freezer bag and crumple with your hands or roll with a straight-sided wine bottle.

See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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