Shipwrecks and Rescues

touch the body till it’s dead. No sir.”

The Hog Island lightkeeper reflected similarly on how islanders sustained themselves with flotsam from wrecks: “There were no markets for fish or game in those days, but the natives obtained the luxuries of life just the same. Old ocean, so merciless and cruel to men, yet was a bountiful provider to her children within the sound of her voice; for many a wreck has she tossed up on the island shores, and at times the natives reaped a rich harvest…. There are in many homes on the Eastern Shore, queer things of a by-gone day, that could tell strange tales….”

Shipwrecks were once so common the federal government established a system to attempt rescuing survivors from stormdriven groundings. The Coast Guard assisting Ever Forward evolved largely from that U.S. Life-Saving Service, which established a system of 19 stations on the Eastern Shore in 1875 to house “surfmen” who constantly patrolled Delmarva’s coast for ships in distress.

The late George and Suzanne Hurley were instrumental in preserving Ocean City’s Life-Saving Service Station and creating the museum now housed there. Their tribute to the surfmen who manned Delmarva’s stations, Shipwrecks and Rescues: Along the Barrier Islands of Delaware, Maryland, and Virginia, documents 300 vessels totally wrecked on the islands between 1875 and 1914. With the coming of two World Wars, German U-boats prowled Delmarva’s coast, sow - ing mines and torpedoing allied shipping. The Hurleys list a dozen tanker and cargo ships sunk just in the opening spring of WW II.

Groundings and founderings are much rarer today, despite the evidence of the Ever Forward and its parent company’s Ever Given , which halted global trade one year earlier by jamming crosswise in the Suez Canal. Modern communication and navigation systems are readily available now, which should prevent, not cause, grounding or foundering.

Visits to Ocean City are not always conducive to contemplation. In the summer, it’s difficult to fully appreciate the museum in the old Life-Saving Station, which stands where the Boardwalk glitz trails off at the Inlet. The museum houses primitive equipment used since 1875 under difficult conditions, in superhuman efforts to rescue survivors. From November until April, when the museum opens on bleak winter weekends, one can more fully appreciate the valor once extended by the station’s surfmen.

Forty-some years ago, A.M. Foley swapped the Washington, D.C. business scene for a writing life on Elliott Island, Maryland. Tidewater Times kindly publishes Foley’s musings on regional history and life in general. Published works are described at www.HollandIslandBook.com .

The Real Dish

Winter’s chill doesn’t stand a chance against the three C’s: comfort, coziness and casserole.

That last word, “casserole,” conjures up certain images for everyone. They warm us in winter, comfort us when grieving and make us smile when they show up on the table.

They are the first things to go at potluck suppers and show off what we can do with just a few ingredients. But remember this: a casserole is only as good as the ingredients you put into it.

Casseroles have been around since human beings created their first earthenware pots. They were common pots with everyone eating from them.

The word “casserole” is French, meaning a saucepan, and that word has Latin origins. The first written recipe for a casserole comes from the 13th or 14th century, from a French cookbook, and it describes an early form of lasagna—strips of pasta layered with cheese. When people use the term casserole today, they are referring to a onedish meal that’s baked in the oven.

There’s a reason why casseroles have recently become popular again. They offer effortless meals that you can quickly prep ahead of time, making the perfect dinner solution for our busier-than-ever weeknights.

I’m not offering lasagna here, but a few recipes with favorite ingredients: squash, apples, corn, bacon, chicken and, yes, green beans! They are easy and flavorful! You can prepare these casseroles a day ahead and then bake them. Enjoy!

Butternut Squash and Apple Casserole

You will love the contrast of squash and tart apples in this super-easy dish! Cook the squash in the microwave for 3 minutes on high to make peeling and slicing easier.

1 butternut squash, about 2 lbs., peeled and cut into ½-inch slices

3 medium tart apples, peeled and thinly sliced

1/3 cup (or less) brown sugar

1-1/2 t. flour

1/2 t. cinnamon

2 T. butter, melted

Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray.

Layer squash and apples. Mix brown sugar, flour and cinna -

Tidewater Kitchen mon; sprinkle over top. Drizzle with melted butter. Bake, covered with foil, until squash and apples are tender, 45–55 minutes. Serves 6–8.

1/3 c. Parmesan cheese, grated

3 T. dry breadcrumbs

1/2 t. paprika

1/4 t. onion powder

Coat a 9 x 9-inch baking dish with cooking spray.

Healthy

Fresh Green Bean Casserole

I think the original green bean casserole came from the back of Campbell’s Cream of Mushroom soup! All I know is it’s a favorite side dish that I think needed a serious makeover. There are no canned beans, soup or onion rings in this recipe, and I promise you won’t miss them!

1 lb. fresh green beans, ends snapped

4 T. extra virgin olive oil

4 T. butter

1 large onion, chopped

8 oz. cremini or bella mushrooms, sliced

3 cloves garlic, minced

2-1/2 c. milk

1/2 t. sea salt

1/2 t. freshly ground pepper

2 T. flour

In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until tender, 5 minutes, stirring often. Add mushrooms and cook for 4 minutes longer. Stir in garlic and cook until fragrant, about 1 minute. Transfer mixture to a bowl.

Using the same skillet over medium heat, add butter and flour and mix quickly with a whisk so no lumps form. Let cook, stirring often, for 1–2 minutes. Stir in milk, salt and pepper. Cook for 4 minutes until mixture thickens.

Preheat the oven to 350°F. Bring a large pot of water to a boil and cook green beans for 7 minutes. Drain.

Add onion-mushroom mixture to cream sauce and stir. Add green beans and stir to mix well. Transfer into the prepared baking dish and sprinkle with Parmesan cheese and breadcrumb mixture. Bake for 25 minutes until bubbly. Serves 4.

Goat Cheese

Scalloped Potatoes

This is a great make-ahead dish! It can be assembled a day ahead, covered with plastic wrap and chilled. Bring to room temperature

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before baking. Make sure the potatoes are completely covered with the sauce before chilling.

3–4 lbs. potatoes

2 shallots, chopped

2 T. butter

1 c. cream

1 c. milk

8 oz. soft mild goat cheese

1 t. freshly ground black pepper

Sea salt to taste

Fresh chives, chopped

2 cloves garlic

Preheat the oven to 350°F. Peel potatoes and cut into 1/8inch slices. Keep slices in cold wa- ter while making sauce. Cook shallots in butter in a small skillet over medium heat, stirring until softened. Transfer to a blender and puree with milk, cream, cheese, salt, pepper and garlic.

Drain potatoes and pat dry. Arrange in a greased 9 x 13-inch casserole in 3 layers, pouring some of the sauce over each layer and ending with sauce.

Cover with foil and bake. Remove foil after 30 minutes and continue to bake until potatoes are tender, 30 minutes more. Top with chives. Serves 8.

Corn Casserole With Bacon

6 bacon strips

1 medium onion, chopped

2 T. flour

2 garlic cloves, minced

1/2 t. sea salt

1/2 t. freshly ground pepper

1 c. sour cream

1 small can mild diced green chilies

3-1/2 c. fresh or frozen corn kernels

1 T. fresh parsley

1 T. minced chives

Preheat oven to 350°F. In a large skillet, cook bacon until crisp. Drain, reserving 2 T. of drippings. Crumble bacon and set aside.

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Sauté onion in bacon drippings until tender. Add flour, garlic, salt and pepper and cook, stirring, about 2 minutes. Remove from heat and stir in sour cream until smooth. Add corn, green chilies, parsley and half the bacon. Mix well. This is a thick, rich mixture that will coat all the corn. Spoon into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, for 25 minutes, or until heated through. Sprinkle with chives and serve. This recipe can be doubled easily. Serves 4–6.

Southwestern Chicken

If you keep all of the ingredients on hand, you’ll never have to worry about entertaining a last-minute guest. You can assemble this dish in a matter of minutes and have a delicious dinner. It is my “go-to” dinner for just such an occasion!

6–8 chicken breasts

2 cans black beans, drained and rinsed

16-oz. jar mild salsa

12-oz. bag grated Mexican cheese mix

Place chicken breasts in the bottom of a 9 x 13-inch pan. Cover chicken with black beans and salsa. Sprinkle all of the cheese over the salsa. Bake for 35–45 minutes (depending on thickness of the chicken breasts) at 350°F.

Variation: If you use 4 breasts, use 2 cans of black beans, a 12oz. jar of salsa and an 8-oz. bag of grated Mexican cheese. Serves 4–8 people.

Shrimp and Cheese Casserole

An all-time favorite. Serve this at your next party and you will agree!

6 slices white bread, buttered and cubed

1 lb. shrimp, cooked and peeled

2 c. sharp cheddar cheese, grated

1/2 t. dry mustard

1/2 t. sea salt

1/2 t. freshly ground pepper

3 eggs, beaten

2 c. milk

Arrange shrimp, bread and cheese in several layers in an 8 x 8-inch greased baking dish. Beat eggs, add mustard, salt, pepper and milk and mix together. Pour over ingredients in the casserole. Cover with plastic wrap and let stand overnight in the refrigerator. Remove plastic wrap and bake at 350°F for one hour, covered with aluminum foil. Serves 4.

Gnocchi

This is a really impressive, fluffy and smooth side dish for any roast. It can be served with gravy or just butter.

2 c. milk, heated but not boiling

1/2 c. Cream of Wheat

1 t. salt

1/4 c. butter, cut into small pieces

Dash of cayenne

1 c. cheddar cheese, grated

1 egg, beaten with a fork

Place warm milk, Cream of Wheat, salt, butter and cayenne in double boiler and heat thoroughly until butter is all melted. Stir of-

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ten. Remove from the burner and add grated cheese.

Add the egg (I add 1 tablespoon of the warm mixture to the egg and stir lightly. Then another tablespoon and stir. Do this 5 times, then add egg mixture to the whole warm mixture). Place in a greased casserole and let stand at room temperature.

Bake at 350°F for 1 hour until nice and brown on top. Serves 4.

A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes. She currently resides in Easton.

For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.