A cookbook just for camping and RV travel? Every recipe in Cooking Aboard Your RV takes shortcuts in time, fuel, space and water to make your camp-out delicious-er and delicious-er.
Subscribe to this blog for Kindle and Amazon sends it automatically each week for only 99 cents a month. If you need the Kindle app, get it free above right. Then click here for a two-week free trial.
Camp and RV Recipe of the Week
This dish can be made in an oven, solar oven or Dutch oven over the campfire but I’m finding that more and more tenters and RV-ers are using slow cookers.
Slow Cooker Lasagna
This recipe is vegetarian, easily made meatier by sprinkling in some finely chopped pepperoni or browned ground round.
6 no-boil lasagna noodles
20-ounce can or jar of pasta sauce (about 2 ½ cups)
1 cup drained, roasted red peppers, cut in strips
8-ounce can sliced mushrooms, drained
15-ounce container ricotta cheese
1 cup shredded Parmesan cheese
2 tablespoons dry red wine such as Burgundy (optional)
About 1/4 cup shredded Parmesan
Spray the slow cooker insert with nonstick spray and spread a little sauce in the bottom. Add two noodles Beat eggs and mix in ricotta, the cup of Parmesan and red wine. Spread half on the noodles. Top with half the mushrooms and red pepper. Spoon on a little more sauce. Top with two more noodles and remaining cheese mixture, mushrooms, red pepper and a little more sauce. Top with two more noodles and spread remaining sauce evenly over all. Cook 4 hours on Low. Sprinkle with remaining Parmesan just before serving. Serves 4 to 6.
If you're a woman who travels alone, join us at http://www.solowomanrv.blogspot.com
Campground Potluck Recipe of the Week
You’re feeling lazy but you have been assigned to bring a dessert to the campground potluck. Here are some ideas for Faux Homemade desserts that are sure to please diners, ease the cook.
* Buy two pound cakes and use the round handle of a wooden spoon to make holes at varying depths all over the tops. Bring 1 ½ cups sugar to a boil in a half cup of lemon juice. When sugar dissolves, drizzle evenly over cakes, allowing it to soak in. Cool completely. Slice.
* If you have room in the fridge, bring a large, store-bought cheesecake. Unwrap, spread a can of apple pie filling over the top and chill.
* Tear up a store-bought angel food cake into bite size and put in a bowl. Fold in a can of cherry pie filling and a tub of whipped topping until it’s well mixed. Serve at once or chill.
* Kids love this dirt pile. Chop a package of Oreo cookies. Fold in a large tub of whipped topping and a cup or two of gummy worms. Chill. Sprinkle with coarse, sandy brown sugar such as Sugar in the Raw.. Serve with a plastic toy shovel.
* Make parfaits. Fill a tray with clear plastic bathroom size cups. Each holds a serving of about 1/3 cup. Make a double batch of instant chocolate fudge pudding and spoon into cups alternately with bits of marshmallow cream, raspberry jam, toasted pecans and broken graham crackers. Just before serving top each with a spritz of aerosol whipped cream.
Janet’s Survival Food Handbook is a guide to outfitting the RV and home pantry with supermarket foods for emergencies. Instead of high-priced survival rations, Janet stows real foods to make real meals for real families.
See Janet’s Pantry Recipe of the Week, made with stowed ingredients to keep on hand for emergencies or lazy days, at http://www.boatcook.blogspot.com
Traveling to or in Florida? See insider tips at http://www.FloridaFiveBest.blogspot.com
Take shortcuts by using canned ingredients to make a tangy condiment to go with meat from the grill. This chutney also goes well with curries and plain or fried rice.
1 package cranberries
1 ½ cups sugar
1 cup water
1 cup raisins
1 can apple pie filling
1/3 cup apple cider vinegar
½ cup chopped walnuts (optional)
Cook cranberries with sugar, raisins and water until cranberries pop open. Open the can of apple pie filling and run a long, sharp knife through it repeatedly to chop apples. Stir apples and vinegar into cranberries. Bring to a boil again and remove from heat. Add walnuts if you wish. Serve warm, at room temperature or chilled. Makes about 3 cups.