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Camp and RV
Recipe of the Week
Hard Cider Stew
1 pound of lean, bite-size pork cubes
1/3 cup flour
½ teaspoon each salt, pepper, cinnamon
2 tablespoons vegetable oil
Medium Granny Smith apple, peeled and diced
2 medium sweet potatoes, peeled and diced
12-ounce bottle or can of hard cider
Pat pork dry and shake in a bag with the flour, salt, pepper and cinnamon. Discard bag and unused flour mixture. Brown pork in hot oil, gradually stirring in apple and sweet potato to brown them too.
Add cider, bring to a boil, cover and simmer over low heat 20 to 30 minutes until pork is done through and sweet potatoes are tender. Serves 4 to 5.
Janet Groene’s Survival Food Handbook is a guide to provisioning your home or camper with ordinary supermarket foods for emergencies and boondocking, No high-priced survival rations needed to make these delicious recipes using only pantry foods. Learn how to read labels, rotate supplies, make shelf foods last as long as possible, survive a power outage and much more.
Camp Cook Tips
* Rule of thumb: The smaller the dice, the faster meat and vegetables cook.
* Cooking times in camping recipes are not an exact science. It all depends on the type of stove, its fuel, the size and type of pots, whether it’s a windy day and, in solar cooking, the angle and duration of sunshine.
* Make cook-and-serve banana pudding mix(not instant). While it’s hot, stir in two mashed bananas. Then stir in ½ cup chocolate chips, give them a minute to melt, then stir just enough to make a marble effect. Cool, fold in some miniature marshmallows and serve in ice cream cones.
* Don’t have a vacuum food saver? Seal food in a plastic bag, suck out air with a soda straw, zip closed.
* If you carry a kitchen torch, you can always put a crusty top on foods or flan without a broiler. I like this compact torch, easily fueled with butane lighter cartridges.
* I serve many things including scrambled eggs, tuna salad and desserts in flat-bottom ice cream cones. No dishes to wash! However, they get soggy quickly, so add filling just before serving.
Campground Potluck Recipe of the Week
Serves 8 to 10 (Great for tailgate parties too!)
Orange Dream Cream
Save the drained juices to make fruit punch. This recipe isn’t too fussy about sizes. It works with larger or smaller cans of fruit and you can also choose a small or large tub of whipped topping.
20-ounce can of pineapple tidbits, drained
10-ounce can of mandarin oranges, drained
4-serving packet dry orange gelatin dessert mix
16-ounce tub of cottage cheese
1 teaspoon vanilla extract
1 tub of whipped topping
Fold everything together and chill. A good way to serve this is to spoon it into small, disposable, clear plastic glasses.
See my Pantry Recipe of the Week, made with stow-able foods you can rely on for emergencies or busy days, at http://www.boatcook.blogspot.com
Peanut Butter Pie
If you don’t have an electric mixer, it takes some elbow grease to make the filling. However, it’s do-able in camp and worth the work.
1 packaged graham cracker pie crust
Half of an 8-ounce brick of cream cheese
1 cup powdered sugar
1 cup peanut butter
16-ounce tub of whipped topping
Let cream cheese warm to “room” temperature and beat in sugar and peanut butter. When it’s smooth, fold in whipped topping. Put in the pie crust and chill. Serves 6.