August 2012

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for She blogs weekly at

 Dolly Waltman’s Curry Dip

This easy appetizer is from Ed and Dolly Waltman whose boat is Vagabond III. It’s only three ingredients but Dolly’s presentation is an eye-popper. She cuts a pineapple in half, stem and all, and cuts out the fruit to create a shell. The dip goes in the pineapple shell, and then she covers the top in a carefully-laid pattern of sliced, roasted almonds. Put it on a platter, surround with crackers and stand by for salutes.

2 packages, 8 ounces each, cream cheese
1 jar Major Grey’s mango chutney
3 tablespoons curry powder*
Sliced, roasted almonds ((optional)

Let cream cheese come to “room” temperature and mix in chutney and curry powder. Serve in a bowl, surrounded by dippers, or copy Dolly’s presentation described above.

* Curry powders differ, so add more or less to taste.

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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