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Provision boats-early, and keep moisture from reaching foods PAGE IS - PLAINDEALER • WEDNESDAY, JULYS. 1*1 bakery buys Even if prime boating season in your area is still a few weeks away, it is never too early to start planning food provisions for your boat. The best part of a boating trip is your feeling of inc and self-sufficiency. To the mundane world from i ing too itauch, carry aboard most of die food you'll need for a week or more of cruising at die beginning of the trip. This means only hit-and-run stops for perishables will be necessary. In fact, provisioning of food and other stores early gives you time to trim the ship rally loaded before sailing. It's easier to shift supplies around in port than in the middle of the lake. Food provisioning should have several goals: organization and foresight, so that anyone can spell the cook in planning a meal, and providing high nu­ trition foods to keep bodies healthy and minds alert. Basic food supplies for cruis­ ing might include a selection of hot and cold cereals for break­ fast, for baking and for cas­ serole toppings. Add to your locker dry yeast, baking powder, baking soda, sugar, salt, flour, powdered eggs and instant non-fat dry milk. From these stores a vari­ ety of biscuits and quickbreads can be prepared, even on a stove burner. These dry foods should be kept fresh and moisture-free by removing them from their paper packaging and storing them in sturdy plastic containers with tight-fitting seals. Tupperware, for instance, makes a handy, sealed plastic cereal-storer with a large pour­ ing spout for ease of use. Their regular, sealed canisters, which range in size ail the way up to a capacity of 10 pounds, can effi- ciently safeguard larger amounts for longer trips. Hard sausages and hard cheese, by the way, hold up well if placed in sealed plastic con­ tainers. Such containers with seals, incidentally, are also great for keeping matches dry and the larger sizes for holding your valuables. They don't leak in the rain or sink if dropped overboard. Quick, easy and hearty cook­ ery to please a hungry crew could include a delicious top- of-stove corn bread spiced up with bacon and onion, or a fil­ ling, fragrant ham-rice skillet. Keep the raw rice and corn- meal in handy, tight-sealed con­ tainers, and you 11 always have the basis for nutritious dishes, even off the shore of the prover­ bial desert island. SKILLET CORN BREAD 1 cup eorn meal 1 cup unsifted all-purpose flour 2 tablespoons dried onion flakes 2 tablespoons artificial bacon bits 4 teaspoons baking powder 1 tablespoon sugar % teaspoon salt 1% cups milk % cup plus 1% tablespoons oil, divided 1 e« In medium mixing bowl combine corn meal, flour, onion flakes, bacon bits, baking pow­ der, sugar and salt; mix well. In small bowl beat together milk, Vi cup oil, and egg. Make a well in center of dry ingredients. Pour milk mixture into well and stir just to com­ bine. In 10-inch skillet, heat re­ maining 1V4 tablespoons oil. Pour in corn bread mixture. Cover. Cook over very/myrheat 30 to 3S minutes or until corn bread is firm inlhe center. Cool 5 minutes. To serve, cut in wed Add rice, ham, apple, rais iid broth; , raisins, mustard, salt and broth; mix well. Bring to boiling. Cover, reduce heat, simmer without storing about 25 min­ utes until liquid is absorbed and rice is tender. Sprinkle with cheese or lat­ tice with strips. Cover; cook 1 or 2 minutes longer, until cheese is melted. YIELD: 4 servings. His Prise Minister-I hope, my boy, you are carrying away from college something worth while. Seniro--Yes, sir, the pret­ tiest co-ed in the place. SATURDAY ONLY! Doughmit Holes| 2 Dnz. for RIVERSIK BAKE SHOP 1309 RIVERSIDE DRIVE 385-0044 - McHenry, III. mmi JULY 11th ONLY l u July 9th, 10th, 11th During our storo-wide clearance of nationally known famous brands, there's savings in every department. Some items reduced as much as 40%. Since this is a clearance sale, not every style in every size and color is available, however, there is still an outstanding selec­ tion. wedges. YIELD: 6 to 8 servings. BOATER'S SKILLET V• cup butter or mar- garine 1 large onion, chopped (1 cup) cup uncooked, long- grain rice cups cooked, cubed ham large apple, cored, diced (do not ped) VI cup raisins tablespoons Dtyon-style mustard teaspoon salt can (10V4 ounces) con­ densed beef broth, re­ constituted cup shredded Swiss cheese, or strips CASUAL SUCKS Reg. »20-»22 *14.50 Reg. *23-»25 *16.50 SPECIAL TABLE SLACKS AND JEANS %/l PRICE SHORT SWE SPORTsums *14-*18 ALL SUITS 25%-i5%OFF KNIT C0LF SHIRTS Reg. '14-»20 SHORT SLEEVE DRESS SHIRTS Reg. *12-*15 *9.50 Reg. $16-$18 *10.50 In large skillet melt butter; saute onion until tender. LONG SLEEVED DRESS SHIRTS REDUCED EVEN MORE! DAILY 9-5:30 FRIDAY 9-8 SATURDAY 9-5 385-0019 ̂ f&untfk STORE FOR MEN V r ONE-BURNER COOKING ON A BOAT needn't mean ragtag meals. Store flour, sugar, baking soda, rice in sealed plastic r storage, says Tupperware, keeps dampness from