Friday, February 17, 2017

Camping and RV Meals and Menus

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Camp and RV Recipe of the Week
Baked Chicken Salad

   
    With springtime we start thinking about easy salads for camping, but there is still enough chill in the air to warrant a hot meal. Here’s how to have the best of both.

2 cups cut up cooked chicken
½ cup chopped peanuts
2 cups thin-sliced celery
1 cup peas, thawed
Small sweet onion, finely diced
Mayonnaise
About ½ cup each crushed potato chips and grated Cheddar cheese
    Combine chicken, celery, peas, peanuts and enough mayonnaise to bind them together. Top with a mixture of chips and cheese and bake at 350 degrees to heat through. Serves 4.
    Stove top method: Make chicken salad with chicken, celery, peas, peanuts, grated cheese and mayonnaise. Heat gently and sprinkle with crushed potato chips just before serving.

See this week’s Pantry Recipe, made entirely with shelf-stable ingredients, at Boat Cook. 


Have an entire cookbook of recipes made with pantry foods. It's also a guide to provisioning your camper with affordable supermarket staples. See Survival Food Handbook.

Campground Potluck Recipe of the Week

Applejack Rice
½ cup applejack (or apple schnapps)
1 cup raisins
2 cups apple juice
2 cups water
4 cups instant rice
20-ounce can of sweet potatoes OR
2 cups peeled, diced, cooked sweet potatoes
2 or 3 crisp apples such as Fuji or Granny Smith
½ stick butter, cut up
Salt, pepper to taste


    Warm the applejack and soak raisins. Set aside. Bring apple juice and water to a boil and stir in instant rice. Cover and set aside for 10 minutes. Drain and dice sweet potatoes. Core and chop apples. Fold into warm rice with butter and undrained raisins. Heat gently and stir.  Adjust seasonings. Serve at once or reheat later. Serves 10.

Camp Cook Tips of the Week
    * Whether your pizza dough is store-bought or homemade, here are ways to make it more your own. Before rolling it out, quickly knead in one of these: grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut just until well distributed. Do not over-work dough.  Not recommended for dough that comes in a tube. 


    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender.


    * Easy garlic: put a mound of salt on cutting board and crush garlic cloves with the flat side of a knife. Discard papery peel.  Garlic is now ready to use. Use remaining salt to scrub the cutting board. 


    * When you get breads at the bakery for a camping trip, have them slice some loaves extra thick for making “toad in the hole” breakfast eggs.  No toaster needed. 


    Homemade trail mixes save money and allow you to fine-tune recipes and portions to your own needs. See a new recipe each week, some sweet and some savory, at Create A Gorp.

Bonus Recipe
Dilled Onions   
    This easy condiment can be served in salads or hamburgers. It keeps for days in the fridge or ice chest. 

 
2 large onions (I like Vidalia)
½ cup each sugar and white vinegar
1/4 cup water
2 teaspoons salt
1 teaspoon dried dillweed


    Slice or dice onions depending on how you will serve them. Bring sugar, vinegar, water, sugar, salt and dill to a boil and pour over onions. Cool and chill overnight before serving.

Friday, February 10, 2017

Camping and Motorhome Meals for Roadies

blog copyright janet groene, all rights reserved. To ask about rates to place one ad, one year, all Groene sites email janetgroene@yahoo.com



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Camp and RV Recipe of the Week
Skillet Corn Cakes
1 egg
3/4 cup milk
1 cup self-rising cornmeal
1 tablespoon self-rising white flour
1 teaspoon sugar

 Whisk egg and milk until well mixed, then stir in cornmeal, sugar and flour. Drop in 1/4 cup puddles onto a hot, greased skillet. When one side is brown and the cake is filled with bubbles, turn and brown the other wise. Serve with butter, honey, jam, etc. Serves 2.

Survival Food Handbook is more than a prepper cookbook. It’s a guide to choosing and stowing food reserves for the home, camper, boat, cabin at the lake or ski lodge. No high-priced survival rations needed. Book calls for affordable, familiar supermarket foods you’ll constantly use and replace.  http://amzn.to/1WdYqbe

Camp Cooking Tips

 * Beware “household tips” that tell you to pour salt on icky oven spills. It works but salt is highly corrosive. The floor in my friends’ RV oven rusted through in only two years. Instead, get one of the new silicone oven mats. They catch spills and are reusable. This one can be cut to fit any RV oven, microwave or toaster oven.

 * Rule of thumb: to make about two cups of  crumbs you need 28 graham cracker squares or 44 vanilla wafers.

 * For a change, make meatloaf with 2 pounds of ground beef and a pound of bulk sweet Italian sausage. Add eggs, bread crumbs, canned milk, salt, pepper and a little Italian seasoning. Bake as usual. Slice and serve warm or cold in buns. 

 * Do you use a generator or inverter? If so, note both the starting load (may be called starting wattage or surge load)  and running load/watts of electric appliances to make sure you don’t ask too much of the generator all at once.

 * Tame any tomato-based recipe (spaghetti sauce, soups, chili, stewed tomatoes) by stirring in a teaspoon of sugar just before serving. Somehow this works whether the food is a pint or a gallon.
 
Campground Potluck Recipe of the Week
Party Potato Scallop
2 slices thick-sliced bacon, cut up
Large onion, finely cut up
10-package baby spinach
Water and milk
2 boxes of scalloped potato mix

     In a large kettle, fry out the bacon until pieces are crisp, then add and stir-fry onion until it softens. Continue frying while you stir in the spinach. When it’s limp, add the water/or milk and sauce mix specified on the potato packages. Bring to a boil and add seasoning mix and dried potatoes. Cover and cook over low heat 20-30 minutes until potatoes are tender.  Stir and serve. Makes 10 to 12 potluck portions.

Love a nourishing nosh that you can carry in a pocket for hiking, beach combing or a walking dessert after a big meal? See Create A Gorp. Save money when you make a big batch, then package in snack bags.

Bonus Recipe
3-Ingredient Breakfast Wraps
1 pound lean sausage (mild, medium or hot)
2 jars Old English cheese spread
6 burrito-size flour tortillas
 Fry out the sausage, breaking it up. Spoon off any excess fat and stir in cheese spread until it melts. Make burritos and serve hot. Makes 6 portions.

Women who are on the road in an RV get together at http://www.solowomanrv.blogspot.com

Friday, February 03, 2017

Smart Meals for Campers and RV Travelers

blog copyright janet groene, all rights reserved.  This blog has had more than 137,000 views. To ask about rates for one ad, one year, all Groene sites, email janetgroene@yahoo.com


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Camp and RV 
Recipe of the Week
Elegant Egg Sauce
Turn the same old camping dishes into a creamy sensation with this kicky sauce. It works with any milk-–fresh, canned or reconstituted .

3 hard-cooked eggs
½ stick butter
1/4 cup flour flour
About 2 cups milk
1 tablespoon each parsley flakes and  prepared horseradish
Salt,  pepper to taste

Peel and chop  or mash eggs and set aside. Melt butter and stir in flour. Gradually stir in milk to make a smooth sauce to the desired thickness. Stir in parsley, horseradish, salt, pepper and eggs. Makes about 3 cups sauce.
Spoon over vegetables, meatloaf, ham steak, omelet, rice, ramen, pasta, mashed potatoes, ad inf.

Here is just a sampling of Janet Groene books. Start here to do all your Amazon shopping.  https://www.amazon.com/-/e/B002880SLS


Campground Potluck Recipe of the Week
Pasta with Peas
You could add chopped, cooked chicken to make this a main dish casserole or serve it as a side dish with meat from the grill. Your shortcut is canned soup, creating a creamy and flavorful sauce. To make it a vegetarian dish, use two cans cream of celery soup. 

16-ounce package of rotini pasta
Medium onion, finely diced
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
2 tablespoons honey mustard
2 cups frozen peas, thawed

Bring a pot of water to a boil and cook pasta and onion. Drain, saving 2 cups water. Whisk soups and mustard into this water until smooth. Return to the pasta pot with the peas. Cover and cook 3 minutes over low heat. Stir and serve.

Always have a nutritious pocket snack anywhere you travel. See easy recipes for homemade trail mix at Create A Gorp. Save money when you make a big batch, package it by the cupful.


Camp Cook Tips

* Make your  “overnight” cole slaw recipe a different way. Pack pint bags or containers with shredded cabbage. Pour hot dressing equally over each. Cover and chill, turning occasionally. Slaw is now pre-portioned to use one day at a time.  


* Forget to bring mayo? Make potato salad or cole slaw dressing.  In a  bowl mix ½ cup sugar, 3 tablespoons flour and ½ teaspoon each salt, pepper, dry mustard and paprika. Whisk 2 eggs in a heavy pan over low heat, gradually whisking in dry ingredients and ½ cup each vinegar and water. When it’s thick and smooth, remove from heat and stir in  ½ stick cut-up butter. Makes 1 ½ cups.


* Make hush puppies the easy way. Prepare a box of cornbread mix, using only enough liquid to make a thick dough. Fold in diced, drained chilies and finely chopped onion. Deep fry by the tablespoon.


* To make a skillet Chicken-in-a-Blanket for four people, brown and braise four portions of  skinless, boneless chicken. Whisk a cup of self-rising flour with ½ cup mayonnaise and 1 cup of milk. Pour over hot, cooked chicken. Cover and cook until blanket is firm.


* Fry out a pound of ground turkey, fold into stove-top stuffing and make stuffed peppers. Set each on foil, bring up corners and twist to seal.  Place on the grill over moderate fire until heated through.



Bonus Recipe
Corned Beef Salad
Serve this meaty salad in squares on a bed of lettuce.

1 cup water
1 package lemon gelatin dessert mix
12-ounce can of corned beef
1 cup mayonnaise
3 cups finely chopped vegetables such as sweet onion, red and green sweet pepper, celery

Bring water to a boil, remove from heat and stir in gelatin until it dissolves Stir corned beef into the hot mixture, breaking it up. Stir in mayonnaise and vegetables. Put in a 9 X 12-inch dish and chill. Cut in squares. Serves 6.

Friday, January 27, 2017

Meals for Campers and RV Travelers

blog copyright janetgroene, all rights reserved. To ask about rates for one ad, one year, all Groene sites email janetgroene@yahoo.com 





Show your support for this blog. When ordering from Amazon, go to 
https://www.amazon.com/-/e/B002880SLS  Then proceed to shop anywhere on the site. Even if you don’t order  my books, I get credit for your visit to the site.  Bookmark it. 

 When stuck for a dessert idea,  make parfaits. Yogurt, fruit, preserves, whipped topping, ice cream, crushed cookies, a drizzle of chocolate syrup. Stack 'em up. Let your imagination soar.

Camp and RV 

Recipe of the Week
Tomato Pancakes
    These savory patties make a vegetarian main dish or a tangy side dish with meat from the campfire.
1 to 2 sleeves of soda crackers
4 eggs
2 teaspoons sugar
½ teaspoon baking powder
14.5-ounce can of diced tomatoes
Oil or butter for frying


    Crush a sleeve of soda crackers with your hands to make coarse crumbs.  Set aside. Whisk eggs until light. Stir in sugar, baking powder, tomatoes and enough cracker crumbs to make a thick batter. Stir well until crackers are mushy. Cook as for pancakes. Serves 4.
    Serving suggestion: Serve plain or top with butter, Hollandaise sauce, dill sauce or gravy.

    Snack healthier, easier for less cost. Make big batches of my homemade trail mix recipes. Some are a meal, some a snack, some a dessert. Pack in snack bags and always have food in your pocket to eat anywhere from the loneliest trail to the most cramped airline seat. See Createagorp.
Campground Potluck Recipe of the Week
Sherried Sweet Potatoes

    This recipe is easily multiplied to serve a dozen or more. Keep it warm in a slow cooker or make it ahead and nuke it at serving time.

32-ounce can of sweet potatoes
Small can pineapple tidbits
½ stick butter, cut up
½ cup brown sugar
1/4 cup sherry wine


    In a heavy saucepan, heat sweet potatoes in their juice. Drain and mash with a potato masher. Over low heat, stir in pineapple with its juice, butter, brown sugar and sherry. Cover and heat gently.  Serves 6 to 8.

Camp Cook Tips
    * Betty, a follower of this blog,  asked the size of my slow cooker. I find that a six-quart size is the most versatile for camping and RV trips but I sometimes wish I had room for one bigger and one smaller. I’m using my induction hotplate more often now instead of a slow cooker because its thermostat also allows for long, slow cooking times.


    * Instead of oyster crackers, pass Fritos to sprinkle on soup. 


    * Rule of thumb: a slow cooker should be filled no more than 2/3 to barely 3/4 full.  If it’s too full it may not maintain the proper temperature for food safety. 


     * Instead of butcher’s string for trussing roasts and chickens, I now use silicone cooking bands. Good to 600 degrees, they are stretchy and reusable. 


    * To put a finishing touch on French toast and desserts, put a little powdered sugar in a sieve or tea strainer, hold it over the food and rap the rim of the sieve to sift sugar over the food. Although I have a collapsible colander, I also carry a rigid steel sieve because its finer mesh won’t let small seeds and grains slip through.

  
Bonus Recipe
Potato Soup for Two
1 tablespoon olive oil OR
1 thick-sliced strip of bacon, cut up
Small onion, diced
1 rib celery, diced
3 cups water
2 chicken flavor bouillon cubes OR
2 teaspoons powdered chicken bouillon
About 2 cups hashed brown potatoes or to taste
Small can (2/3 cup) of evaporated milk


    Heat the oil or fry out the bacon. Sizzle onion and celery in oil or fat to soften. Add water, bring to a boil and stir in bouillon until it dissolves. Stir in potatoes to taste. Reduce heat, cover and simmer 10 to 20 minutes. Remove from heat, stir in evaporated milk and ladle into soup bowls.
    Garnish with parsley flakes or grated cheese if you wish. Makes two main dish soup servings.  

Friday, January 20, 2017

Camping Meals Can be Quick but Classy

blog copyright janet groene, all rights reserved. To ask about our low rate for your ad, one year, all  Groene sites, email janetgroene@yahoo.com


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Campground Potluck Recipe of the Week

Slow Cooker Marble Pudding Cake
3 eggs
1 cup water
½ cup vegetable oil
15-ounce box of lemon flavor cake mix
1 box of instant lemon pudding mix
1 cup raspberry jam, jelly or preserves


    Butter the cooker insert. Whisk eggs, water and oil well, then stir in dry mixes. Put batter in the cooker. Drop jam by the tablespoon and stir just enough to marble. Cook 4 hours on Low. Spoon into serving dishes and serve plain or with ice cream, whipped cream, chocolate sauce, etc. Makes 10 portions.

Camp and RV Recipe of the Week
 Cajun Pork Chops with Fig Gravy
    Cook a meaty treat on the stove or over the campfire in a Dutch oven. This is my adaptation of a recipe from the Caillou Lake region, Terrebonne Parish of Louisiana. It's from one of the most authentic Cajun cookbooks on the planet. Cooking in Cajun Country by Karl Breaux and Chere Coen is available here.

6 center-cut pork chops, 3/4 inch thick
3 tablespoons cooking oil
2 medium onions, julienned
Medium green bell pepper, julienned
2 cups chicken broth or stock
1 tablespoon beef base (I like Better Than Bouillon)
2 ½ teaspoons Cajun/Creole seasoning
3/4 cup fig preserves (found in the jams and jelly department)
½ stick butter
Cooked rice
    Brown chops on both sides in the hot oil until internal temperature reaches 160 degrees. Set aside. Add onion and bell pepper to the pan and saute until tender. Add broth, beef base and seasoning. Stir to dissolve beef base.  Simmer, covered, 30- 45 minutes. Add preserves and cook 8-10 minutes. Remove from heat and add butter a tablespoon at a time, stirring sauce after each addition. Return chops to the pan to reheat for a few minutes.  Serve over rice. Serves 6.

Janet Groene’s Survival Food Handbook is a guide to supermarket foods to provision your home or camper with shelf-stable rations for emergencies, power outage or boondocking. No high-priced survival packs needed to make more than 100 delicious recipes from the shelf.

Bonus Recipe
Lemon Glazed Carrots
    Peel and cut up carrots or buy a bag of ready-to-cook carrots or carrot sticks. Chill leftover glazed carrots to put in a salad tomorrow.

 
2 cups water
½ teaspoon salt
½ teaspoon crumbled, dried thyme
32-ounce bag of carrots

3-ounce package of lemon gelatin dessert mix
1/4 cup sugar
    Bring water to a boil with salt and thyme. Add carrots and cook until almost tender. Add gelatin and sugar and boil, stirring occasionally, 15 minutes until carrots are tender and glazed. Serves 4 to 6.

Pocket snacks don’t have to be full of fat, sugar and dietary no-no’s . And they don’t have to cost a fortune. My easy recipes make a big batch you can divide into snack bags and tuck in a pocket, backpack or lunch sack. See Create A Gorp.

Camp Cook Tips
    * To make steamed breads and puddings in a slow cooker, put dough in a steamer insert or in tin cans and cover with foil. Add 2 inches of water and cook as directed.  Condensation forms under the slow cooker lid. Foil keeps it from dripping back into the food. 


    * Perk up your next burgers or meatloaf. Instead of bread crumbs, use crushed honey mustard pretzels. Add two cups crushed pretzelsto 2 pounds of ground meat or turkey, 1 finely chopped onion and 2 beaten eggs. Cook in patties or make meatloaf. 


    * Some slow cookers cook unevenly. If yours has a “hotspot”,  don protective gloves to  lift out the insert, lid and all, and turn it after the first hour or two of cooking.     


See the Pantry Recipe of the Week, made from shelf-stable ingredients when your fresh food is gone. BoatCook.

Friday, January 13, 2017

3 Easy Camping/RV Recipes plus Tips Galore

blog copyright janet groene, all rights reserved. To ask about rates for one ad, one year, all seven Groene sites, email janetgroene@yahoo.com


Burritos are oh, so easy and you can always wrap them in foil to reheat over the campfire or grill, in the oven or in a covered skillet.

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Camp and RV Recipe Of The Week

Bean and Spinach Burritos
    One skillet rustles up a hot and hearty meal. 


10-ounce package chopped  spinach, thawed and drained
2 tablespoons canola oil
Medium onion, diced
1 tablespoon minced garlic
3 cans, 15 ounces each, different beans (kidney, black, red beans, pinto, navy, Great Northern, garbanzo, etc.)
1 teaspoon each chili powder, ground cumin
8-ounce package shredded cheese, preferably Mexican blend
6 burrito-size tortillas


    Thaw spinach completely and press with paper toweling to remove excess moisture. Drain beans.  In a large skillet, heat oil and stir-fry onion and garlic, gradually stirring in seasonings and beans. Stir in spinach, cover, reduce heat and cook 5 minutes.
    Spoon off  any excess juice. Fold in cheese until it melts. Divide mixture among tortillas, folding over to form burritos. Serves 6. 

Tips for the Camp Cook
    * Mix ketchup half and half with hoisin sauce to glaze pork or chicken on the grill. 


    * Here’s the easiest lighting yet for anywhere on the campsite. These bulbs hang up, have three brightness settings and are waterproof.


    * Make your own dried herbs for camping. Remove stems from fresh herbs, microwave between layers of paper toweling until dry. Keep cool and dry.
   
    * Keep extra twist ties on hand. They close plastic bags. The  wire in them is handy to poke out dried-on bits in grater holes and other tiny places. Lose a screw to your eyeglasses? Use the wire to make a temporary repair. 


    * Does your dog snarf down food too quickly? Turn this bowl upside down. Fido will have to work harder to get at the kibble.  Used right side up, the rubber rim keeps the bowl from skidding and also makes for quieter feeding.


    * When you need a quick, temporary work surface, unfurl this neat little table. It’s said to hold up to 35 pounds and it stores in its own bag.


   * Draining canned fruit? Use the juice as part of the water measure when making oatmeal. 


    * Make exotic cheese logs. Moisten
grated Cheddar with mango chutney. Form rolls. Coat with shredded coconut, chill and slice. Serve on crackers.

   
See this week’s recipe for homemade trail mix. Make big batches, then package by the cupful for the pocket, backpack or lunchbox.  http://www.createagorp.blogspot.com 

 
Campground Potluck  Recipe of the Week
Cheesy Pineapple

This old favorite is always a side dish sensation at potlucks. It’s sweet, tangy and cheesy all in one, perfect with ham, pork or chicken.
3 large cans (20 ounces each) pineapple tidbits
1/4 cup flour
6-ounce package shredded sharp Cheddar cheese
1 sleeve buttery round crackers (e.g. Ritz)
1 stick butter, melted


    Butter a casserole and set the oven for 350 degrees. Drain pineapple well, saving 2/3 cup juice. Put pineapple in the casserole, sprinkle with flour and toss lightly to mix. Drizzle with reserved juice. Sprinkle with cheese. Crumble crackers coarsely and sprinkle over cheese, then drizzle with melted butter. Bake 30 to 45 minutes or until bubbly and golden. Serves 10.

See this week’y Pantry Recipe, made entirely with shelf-stable food supplies,  at Boat Cook. A cookbook for emergency meals made with pantry foods from the supermarket is Survival Food Handbook.  It’s a recipe book and guide to provisioning with stow-able foods for boondocking or emergencies. 



Bonus Recipe

Chicken Caper
    Capers come in a tiny jar but they add a mountain of flavor to an ordinary, one-pot meal.  

4 to 6 portions of skinless chicken thighs or breasts
1/4 cup flour
1/2 teaspoon each salt, pepper, garlic powder
2 tablespoons vegetable oil
1/4 cup white wine or water
Small can sliced mushrooms, drained
2 tablespoons capers, drained
4 to 6 portions of halved potatoes
1/3 to ½ cup white wine or water

    Put chicken in a clean bag with the flour and seasonings. Shake to coat. Brown chicken  in hot oil in a large, skillet. Stir in 1/4 cup liquid, mushrooms and capers. Arrange chicken to make room for potatoes, cut side down.
    Cover, reduce heat and cook until potatoes are tender and chicken is done. Remove to plates and quickly bring pan juices to a boil. Stir in remaining liquid and pour over chicken and potatoes. Serves 4 to 6.