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Camping and RV Recipe of the Week
Stuffed Peppers Silverado
Think candy “kisses” when you make twisted foil packages.. Eat right out of the foil. No dishes to wash.
4 large green sweet peppers
4 sheets nonstick aluminum foil
1 can chunk chicken
2 cans Spanish rice
2 Baby Bel cheeses, cut in half
Cut a thin slice off the top of peppers so you can remove the seeds.
Cut a paper thin slice off the bottom of the peppers to help them stand upright. Place peppers on foil and bring up 4 corners of foil to hold them up while you fill with chicken and Spanish rice. Stick a piece of cheese in the filling.
Twist 4 corners of foil to seal.
Stand these “kisses” on a grill over medium coals and cook about 30 minutes until filling is piping hot. Open packages carefully. Steam will be hot. Serves 4.
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Campground Potluck Recipe of the Week
Lazy Day Brunswick Stew
Look for canned Brunswick stew on supermarket shelves (Castleberry is one well-known brand).
20-ounce can of Brunswick stew
1 can barbecue beef
1 can barbecue pork
1 can barbecue chicken
1 can cream style corn
1 can diced potatoes, drained
2 cups thawed peas
Water or broth
Put everything in a kettle with water or broth to taste. Heat to boiling, add peas, heat again and it’s ready. Bring a ladle and disposable bowls for serving and a bottle of hot sauce for self-serve. Serves 12.
Gift idea. Janet Groene’s Cooking Aboard Your RV, 2nd Edition, contains hundreds of shortcut but chic recipes to make in your camper.
Camp Cook Tips
* Why carry bulky bags of tortilla chips when it’s so easy to make your own as needed? Stack 4 to 6 tortillas. Use kitchen scissors to cut them in wedges. Heat an inch of peanut oil to 350 degrees in a big skillet. Use tongs to fry and turn pieces until they are crisp and brown. Drain on paper towels. Sprinkle with salt. Serve at once.
* Add 1/3 cup buffalo wing sauce per pound of ground beef. Cook burgers, drizzle with more of the sauce.
* A covered stainless steel baking pan does so much in my galley! It makes cakes and casseroles, stores food and the steel lid doubles as a cookie sheet.
* No electricity needed.Use this cast aluminum waffle maker on the camp stove or campfire. Cook waffle batter or use the iron to waffle-ize buttered bread, French toast, biscuits, pizza dough or cookie dough.
* Easiest barbecue sauce ever: mix equal parts ketchup and cola. The sugar content chars early, so par-cook pork or chicken before starting to slather with the sauce. Then keep slathering and turning until it’s glazed to perfection.
* Make “green eggs and ham” for the kids. Whisk eggs with blue food coloring, one drop at a time, until it’s green. (Blue and the yellow yolk combine to make green) Then scramble eggs in butter with bits of ham.
* Do you like a crusty rim around your fried eggs? Heat olive oil until it’s shimmering hot. Then break an egg and watch it sizzle.
Usually a non-contact thermometer is kept in the toolbox (it’s a great holiday gift for the tool maven in your life) but I use it all the time in the galley. Just point the laser at the grill, oven, ice cbest, refrigerator, etc. and get an instant temperature reading. (It reads surface temp, so it isn’t a substitute for a probe-type food thermometer). See it here.
* Easier to eat. Make s’mores cookies with chocolate on the outside. Make “sandwiches” with graham crackers spread with marshmallow “fluff”. Then nuke chocolate almond bark to melt and dip sandwiches. Cool on waxed paper until chocolate hardens.
* Make 6 to 8 muffins with 2 cups self-rising flour, ½ cup real mayonnaise and enough milk to make a thick batter. Additions ad lib could include sugar, grated cheese, herbs, spices, vanilla, raisins, chocolate chips to make a different flavor every morning.
Homemade is healthier. Make your own trail mix and fine-tune ingredients to your own needs (such as gluten-free or low salt). See easy recipes at http://www.createagorp.blogspot.com
Your Own Apple Sausage
1 pound ground turkey or pork
1 tart apple, peeled and chopped fine
1/4 cup dry bread crumbs
½ teaspoon each salt, pepper, ground sage
1/4 teaspoon each sweet paprika, ground nutmeg
Mix well and form patties. Broil, grill or fry. For food safety, pork and turkey should be cooked to at least 165 degrees.