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Camp and RV
Recipe of the Week
Orange Blossom Breakfast Sliders
These two-bite breakfasts will disappear in a wink. Make the filling. Make the glaze. Then it all comes together quickly at the last minute. The secret is in the cutting of a package of fully baked dinner rolls.
1 package of a dozen baked dinner rolls
1 pound lean sausage
1 teaspoon each salt, pepper
1 cup orange marmalade
1 cup powdered sugar
2 drops vanilla flavoring
Water, milk or orange juice
Do not separate rolls. Carefully cut the top half off the entire piece. Set aside on a cutting board. Beat eggs with salt and pepper. Set aside. Fry out sausage, spoon off any excess fat and add eggs. Cook, stirring until eggs set. Stir in orange marmalade. Spread hot filling on the bottom half of the rolls. Put the top on the rolls.
In a bowl stir vanilla into powdered sugar with just enough liquid to make frosting. Spoon glaze over rolls. Now use a long knife to cut rolls into 12 sliders. Serve at once. Makes 12 sliders. Plan 2 to 4 per person.
Never be without a healthy, hearty pocket snack. Snack recipes you can carry anywhere, eat anywhere. Create A Gorp.
Tips for the Camp Cook
* The syrupy juice from canned chickpeas is used as an egg substitute in recipes for many dishes from mayonnaise to pavlova. Shake the can, open and pour off juice.
* Make “croutons” with pound cake. Dice, brown in hot butter. Sprinkle over instant pudding or canned fruit for an easy camping dessert.
* No oven? Here’s how to make crisp, toasty chicken pot pie. Heat creamed chicken (your own or canned). Butter thick sliced bread and fry on both sides until golden. Use a biscuit cutter to cut a hole out of each slice. Put slices on plates, fill hole with creamed chicken, top with round toast piece.
` * For food safety, use these covers on your cutting board, red for meat or eggs and green for fruits and vegetables. They cost little, weight nothing, wash easily. Bonus: they bend to form a funnel.
. * This mini-kitchen fits perfectly into a camper, tailgate or trunk. It’s a coffee maker, griddle and toaster oven all in one. In nice weather, use it on the campsite picnic table. You’ll need 1500 watts from electric hookup, generator or inverter.
Campground Potluck Recipe of the Week
Lasagna Pepperoni Poppers
Easy to cook, serve and eat at potlucks, these poppers can be baked in and served from disposable foil muffin cups. You’ll need 24 foil cupcake papers and four six-hole aluminum foil muffin pans.
24 wonton wrappers
Olive oil spray
24 slices of pepperoni
15-ounce carton of part-skim ricotta
8-ounce package of shredded 4-cheese mix
1 tablespoon dried parsley flakes
1 can or jar of your favorite pasta sauce
Preheat the oven to 375 degrees. Press wonton wrappers into muffin cups and spray with olive oil. Press a pepperoni slice into the bottom of each wonton. Whisk egg, ricotta, parsley and half the cheese. Spoon some into each wrapper. Top with pasta sauce. Do not over-fill.
Bake about 25 minutes or until wrappers are toasty and filling is set. Makes 24 poppers.
Have you tried any of those high-priced survival foods for camping or home emergencies? Portions are small, nutrition is so-so and some taste simply awful. Instead, stock your emergency panty with familiar, affordable supermarket staples. Survival Food Handbook tells how to plan, then gives mouthwatering recipes requiring no fresh ingredients.
Corny Bucatini Casserole
The knock on pasta for camping is that it requires so much water for cooking. However, this recipe shines because (1) pasta takes on sweetness from the corn and (2) bucatini is a hollow pasta that really soaks up flavor. Here’s how:
6 ears fresh sweet corn, husk and silk removed
16-ounce package of bucatini pasta
1 stick butter, cut up
12-to 16-ounce jar of Alfredo sauce
Parmesan for garnish
Bring a pot of salted water to a boil and cook corn 5 minutes. Use tongs to remove corn. Use the same water to cook bucatini. When corn is cool enough, cut off kernels in chunks. Drain pasta and gently fold in butter, Alfredo sauceand corn. Cover and heat over low burner until heated through. Sprinkle with Parmesan. Serves 6.
See the Pantry Recipe of the Week, made entirely with shelf-stable ingredients, at Boat Cook.