Friday, June 23, 2017

3 One Pot Meals for Campers and RV Travel

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Camp and RV 
Recipe of the Week


Beef-Bottom  Pizza
   
    This skillet pizza makes a meaty, one dish  meal on the stove top, grate or grill. There is no bread crust, making it ideal for low-carb diets.

1 egg
1/4 cup soy sauce
1/3 cup minute oats
1 pound lean ground beef
Small can mushroom pieces, drained
1 teaspoon Italian seasoning
½ cup tomato sauce
6 slices pepperoni, cut up
Grated mozzarella cheese


    In a medium bowl beat the egg and soy sauce. Stir in mushrooms, oats, and  half of the Italian seasoning. Let stand 5 to 10 minutes. Mix in ground beef until everything is well mixed.
    Lightly spray a 12-inch skillet with nonstick spray.  Press mixture into the cold pan in an even layer to form a crust. Spread with tomato sauce, leaving a half-inch border around  the edges. Arrange mushrooms and pepperoni. Sprinkle with remaining Italian seasoning. Cover and cook over low-medium heat until meat is done through. Sprinkle with cheese and return to the heat until it melts.Cut in wedges. Serves 6.
    Serving note: serve as a knife-and-fork meal or cut wedges of store-bought pizza crust and top them with hot pizza wedges. Or, put a wedge in a pita and you have a pita pizza.

Camp Cook Tips

    * Sprinkle graham cracker crumbs or vanilla wafer crumbs lightly over a bottom crust before adding fruit for pie. They add flavor and  help absorb excess juice.

    * Canned corned beef is one of the most versatile stand-by ingredients to carry for emergencies. Try using it in Strombolis.

    * When you need just a little lemon or lime juice, plunge in an ice pick, then squeeze juice out the hole you made.

    * Cook and drain carrots and fold in a little sugar and horseradish. .Butter optional.

    * If you are cooking a lot of sausage links, put a skewer through four or five and you won’t have to turn them one at a time.

    * Add a little powdered milk to the mixture when flouring chicken for frying. Chicken will brown faster.

    * Make inexpensive  bread sticks . Buy day-old hot dog buns, cut in six long sticks, season with butter, cheese, garlic salt, etc.

    See the Pantry Recipe of the Week, made with ingredients from your emergency shelf, at BoatCook.

 
Campground Potluck Recipe of the Week
Tex-Mex-Mac
    This easy, one-dish meal cooks over the campfire or one burner. It  serves up smartly, especially  when garnished with snipped cilantro. Best of all, everyone loves mac ‘n cheese. Serve it for the campground potluck, family reunion or church picnic.

3 cups water *
3 cups instant rice
2 cans, 15 ounces each, macaroni and cheese
28-ounce can diced tomatoes
1 teaspoon each chili powder, cumin, oregano
2 cans, 10 to 12 ounces each, chunk chicken
10-ounce can corn with bits of green and red pepper, drained
Small can diced chilies, drained
Minced cilantro

*Including liquid drained from tomatoes and canned chicken

    Bring water to a boil in a large, deep skillet and add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low fire. Sprinkle with snipped cilantro if you have some. Serves 10 to 15. 

Bonus Recipe
Sunset Skillet Supper
    The bacon and ham may provide all the salt needed. Add salt only to taste.

2 slices bacon, cut up
16-ounce package shredded cabbage for slaw
Small package matchstick carrots
1 Granny Smith apple, cored and cut up
2 large redskin potatoes, scrubbed and diced
16-ounce canned ham, diced
½ cup dry white wine
2 teaspoons caraway seeds
Freshly ground pepper to taste
    In a large skillet or Dutch oven fry out the bacon until it’s crisp, gradually stirring in  apple and vegetables. Stir in ham, wine and caraway seeds.  Cover and cook over low heat until vegetables are tender. Spoon onto six plates and pass the pepper mill.

Friday, June 16, 2017

Summer Camping and RV Recipes

Blog copyright Janet Groene. All rights reserved. To ask about rates to place one ad, one year, all six Groene sites email janetgroene@yahoo.com

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 Just scrunch up the foil to steam this shrimp meal over the campfire, in a Dutch oven or in the oven. No turning necessary.


  



Camp and RV Recipe of the Week
Campfire Shrimp in Scrunch
    A twist of the wrist seals this succulent meal in scrunched foil to cook on campfire, grill or RV oven.

Butter or liquid margarine
1 can of whole potatoes (8 small potatoes), drained
2 plum tomatoes, diced and drained
1 can sliced green beans, drained
More butter
12-ounce bag of cooked, tail-off, de-veined shrimp
White cooking wine

Old Bay seasoning
Dried parsley flakes

Lemon wedges (optional)

    Butter the centers of 4 squares of foil.  Raise 4 corners of the foil to form shallow bowls while you pile up ingredients.

    Cut potatoes in quarters. Arrange potatoes and green beans on foil and add some butter. Top with shrimp. Drizzle each with 2 tablespoons white cooking wine. Sprinkle with Old Bay Seasoning and dried parsley flakes.
    Bring corners of the foil together and twist. Place over well-started coals and heat. Beware of hot steam when opening foil. Eat out of the foil. Garnish with lemon wedges.
Cook’s note: instead of canned potatoes you can also use ½ to 1 cup thawed diced potatoes per serving.
    Oven method: Proceed as above and bake 25 to 30 minutes at 350 degrees.
    Skillet method: Squash packets to fit in a covered skillet or Dutch oven. Heat thoroughly.

Tips for the Camp Cook

    * Make fruity pancake syrup by boiling two cups sugar with one cup fruit juice such as white grape, pineapple, apple, berry. Optional: add a tablespoon of fresh lemon juice or ½ teaspoon of vanilla extract.

    * Did you accidentally make a soup or stew too salty? One solution is to double every other ingredient, continue with the recipe and freeze the extra half for a future camp-out. Another is to dice a potato into the soup and let it absorb the excess salt.

    * Make a sweet sauce for plain cake or gingerbread. Save juice from canned fruit. To 2 cups juice add 1 tablespoon each of butter, minute tapioca  and lemon juice. Simmer until thickened.

    * Keep butter in the freezer and grate it into biscuits or streusel toppings. Mixing is easier and distribution is more even than using a pastry blender.

    * If you don’t have a spatter screen, up-end a metal sieve or colander over the frying pan.
 



How much food will you need for a week of canoe camping in the boondocks? A month in a fly-in fish camp? A two-week power outage? See Survival Food Handbook.    



 





Healthy and homemade, my money-saving snack recipes make a big batch that you can package by the cupful for your pocket, lunchbox or backback. See Create A Gorp.
 


 Campground Potluck Recipe of the Week
Sweetpea Pasta Salad
    To make an even larger batch of this salad, add more vegetables such as sliced celery, diced sweet onion, tomato or green pepper.

2 cups radiatori pasta, cooked and drained
2 cans, 15 ounces each, chickpeas, drained and rinsed
½ cup Italian dressing
Large red sweet pepper, seeded and diced
2 cups peas, thawed
1 bunch scallions, trimmed and sliced
Small head lettuce, cut in bite size
Italian dressing to taste
    Mix warm pasta and chickpeas with ½ cup Italian dressing. Fold in remaining vegetables and additional dressing to taste. Chill.  Makes 12 to 15 potluck servings.

See the Pantry Recipe of the Week, made with no fresh ingredients during power outages or emergencies. http://www.BoatCook.blogspot.com
Bonus Recipe
Salmon Steaks Burgundy
    Give a whole new complexion to salmon steaks with the blush of robust  red wine.

 
4 salmon steaks
About 1/3 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy
    Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside.  Discard excess flour mixture.
    Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding e more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon one or twice while wine boils away and a glaze is formed. Serves 4.
 

Friday, June 09, 2017

Cooking Hacks for Campers, Motorhome, RV Travel

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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Order Janet Groene's cookbook, Cooking Aboard Your RV, 2nd Edition here.





Camp and RV Recipe of the Week
Salmon Wiggle
    Make this healthful seafood meal with  cooked  or well-drained canned salmon. It can be made a day or two ahead, so it’s ideal for weekend campers who prepare some foods at home.

1 packet lemon gelatin dessert mix, regular or sugar-free
1 teaspoon onion salt
1 cup boiling water
½ cup each mayonnaise and sour cream
1/4 cup ketchup, chili sauce or cocktail sauce
2 large ribs celery chopped
½ cup salad olives, well drained
2 cups finely chopped cooked salmon
Bottled ranch dressing (optional)


Dissolve gelatin and onion salt in boiling water. Whisk in mayonnaise, sour cream and ketchup or sauce. Stir in celery, olives and salmon. Chill until set. Spoon onto beds of lettuce. Pass the ranch dressing. Serves 4 to 6.



  
 

Be prepared in camp and at home. This prepper book is also a guide to provisioning your camp for emergencies or boondocking. Focus is on affordable supermarket supplies not pricey survival rations. Order here.


Campground Potluck Recipe of the Week
Calico Casserole
    When it’s your turn to bring a meat dish to the campground potluck, make this affordable ham meal. Buy fully cooked smoked ham and ask the butcher to grind it for you. This casserole is VERY quick and easy. Use the same saucepan for three steps, then bake it in a disposable foil baking pan.  

 
2-pound bag of frozen mixed vegetables*
Medium onion, diced (optional)
12-ounce bag of shredded cheddar cheese

3 cups dry bread crumbs
1 stick butter

1 cup flour
1 teaspoon each salt, pepper, dry mustard, crumbled dried thyme
6 cups milk

2 ½ to 3 pounds ground, fully cooked ham**


* The familiar mixture of corn, peas, cut green beans,  not chunky vegetables for stew
** I buy a 3-pound Hormel Cure 81 ham and ask the butcher to grind it.


1. Cook vegetables. Drain. Put them in a buttered casserole. Spring with cheese. Set aside.
2. In the same pan that cooked the vegetables, melt butter and stir in bread crumbs until toasty. Remove them to save for later.
3. Put milk in the same pan used for the bread crumbs. It’s OK if it’s still a little crumby. Whisk flour and seasonings into cold milk, then cook until sauce is thick, stirring over low-medium heat. Pour over vegetables.
4. Add ground ham and top with bread crumbs.

    At this point the casserole can be covered and chilled for future heating. Or bake it now at 350 degrees 30-40 minutes or until heated through. To bake later, allow more time if casserole is chilled.

Product Review
Caveman Coffee
 

     Three Hollywood celebs who are known for their stunts and MMA,  bought a cave in New Mexico and reinvented coffee. If I were a wine writer I’d praise Caveman Coffee’s “nose” and tight, steely structure. Simply said, it’s aromatic and delicious with a wonderful afterglow.
    For campers and RV travelers, the big news  is Caveman Cold Brew liquid concentrate. Combine one part of it with three parts water and it’s a real cuppa joe or a killer glass of iced coffee. It’s quick, compact and no coffee pot is needed to get a true brew.
    Read about the background of the movie stars who are behind this company at http://www.cavemancoffeeco.com  


Camp Cook Tips
    *Disposable foil pans save time and but they can be floppy and dangerous when hot. Handling is safer if you place them on a baking sheet. 


    * Whisk two eggs, ½ cup vegetable oil and a cup of apple butter. Stir in 2 cups biscuit mix and bake in a bread pan. Good when warm but slices easier if cooled and wrapped for several hours. 


    * To keep foods upright as they bake (such as stuffed peppers) put an inch of dry rice or small dry beans in the pan. Nestle peppers into the bedding.


    * Cut fruit out of orange halves and use for another purpose. Then stuff the orange skins with prepared stuffing. Bake and serve with grilled chicken. 


    * To make “evaporated" milk stir 2/3 cup dry milk powder into one cup water. Let stand two to three hours and stir again. It takes several hours for the milk to hydrate and get creamy.


    * Make shortcut stuffed “cabbage” by rolling hot dogs or thawed meatballs in lettuce leaves. Place in pan seam side down. Add seasoned tomato sauce. Heat, devour. Nice with rice.


    * Instead of bread crumbs, sprinkle buttered noodles with caraway seeds or poppy seeds. Toss and serve.

   
Bonus Recipe
Petal Pie
 

1 tube layered refrigerator biscuits
2 to 3 plum tomatoes, diced and drained
6-8 slices pre-cooked bacon, cut up
Large egg
1 cup grated cheese
1/3 cup mayonnaise
Small onion, finely diced


    Separate layers of biscuits and line the bottom of a pie plate, overlapping biscuit layers to form a crust. Strew with tomatoes and bacon. Whisk egg and mix in mayonnaise, cheese and onion. Place dollops of this mixture evenly on the pie. Bake 20-30 minutes at 350 degrees until topping is browned and crust is golden. Serves 4.
    Skillet method: proceed as above. Cover skillet and cook over low-medium heat until filling is set and crust is golden on the bottom. Top will not brown.

Friday, June 02, 2017

Timely Tempting Camping and RV Meals

blog copyright janetgroene, all rights reserved.  This blog has had more than 146,000 views. To ask about rates to place one ad for one year on six Groene sites reaching travelers, RVers, campers, boaters and foodies email janetgroene@yahoo.com 



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Camping and RV Recipe of the Week
   
Pink Lemonade Pie
 

2 crumb pie shells, 8 inches each
1 can sweetened condensed milk
6-ounce can of pink frozen lemonade concentrate
Red food coloring (optional)
16-ounce tub of whipped topping
    Combine condensed milk with thawed concentrate and a few drops of red food coloring. Fold in whipped topping, put in pie shells and chill. Makes 2 pies. This is best served on the day it’s made.



Campground Potluck Recipe of the Week
    Always popular at potlucks are dishes that go well with almost anything. Some like this as a salad, some eat it for dessert.


 
 


Carolina Fruit Salad
   
4 cups small curd cottage cheese
8-ounce container whipped topping, thawed
1 packet dry lemon or lime gelatin dessert mix
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
Sliced almonds (optional)
    Fold everything together and chill several hours for flavors to blend. Garnish with sliced almonds. Depending on sizes of the fruit cans, this can serve 8 to 12.

Camp Cook Tips
    

    * Quick meal or side dish. Warm a can of pizza sauce and stir in a heaping tablespoon of grated dry cheese such as Parmesan. Serve as a dip for bread sticks. Good with pretzel sticks too. 

    *  Mix two parts small curd cottage cheese to one part bottled chutney such as Major Grey’s. Good dip with tortilla chips. 


    * Keep liquid margarine on hand. It’s handy to brush on biscuits before baking or squirt evenly over campfire-baked potatoes. 


    * Rules of thumb: 64 regular size marshmallows is a pound; 4 tablespoons cocoa powder plus 2 teaspoons butter equals a square of baking chocolate; 10 graham crackers make a cup of crumbs; one cup of heavy whipping cream makes 2 cups whipped cream. 


    * Make your favorite potato salad with a little extra dressing and fold in thawed, de-veined, tail-off, drained shrimp. It’s now a full meal.


    * It’s OK to carry whipped topping even if you don’t have a freezer. It will thaw but will keep several days in a well-iced cooler.  


    * Fry chicken pieces in a mixture of half butter, half vegetable oil until they are browned and done through.  Then set chicken aside and dump a tub of hummus in the pan. Heat and spoon over chicken pieces.

Bonus Recipe
Pork Chops Silverado 

4 squares of nonstick foil
4 lean, meaty pork chops
Salt, pepper
1 lemon
Small onion
4 tablespoons ketchup

    Spray the center of the foil with nonstick spray. Put a chop on each piece of foil. Sprinkle lightly with salt and pepper. Slice ends off the lemon, remove any seeds and cut it in 8 thin slices. Place two slices on each chop. Ditto the onion. Carefully spoon a tablespoon of ketchup on top.
    Bring up corners of the toil and twist to form a handle. Cook over the grate over low-medium coals, in the oven or in a covered pan until chop registers done (at least 160 degrees). Open carefully because of hot steam. Serve with bread and grilled corn on the cob.


   

Friday, May 26, 2017

Camping Cuisine for Tenting and RV Cooks

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



Subscribe to this blog for your Kindle and Amazon sends it automatically to your device each week. Free trial. 



Camp and RV 
Recipe of the Week
Fried Tomatoes with Sausage Gravy
What a great supper dish, and it’s all from one skillet. Homemade fried tomatoes combine with ready-made sausage gravy. Complete the meal with hot biscuits and honey butter. 

2 or 3 firm red, yellow or green tomatoes
About 1/3 cup liquid egg or egg substitute
1 tablespoon water
About ½ cup flour or cornmeal
Salt, pepper
Butter
Vegetable oil
1 can or frozen packet sausage gravy

Slice tomatoes and arrange on paper towels to drain excess moisture. Pat dry. Beat egg and water until frothy and dip tomato slices, then dredge in seasoned flour or meal. Start with a tablespoon of melted butter plus a tablespoon of oil. Fry tomatoes until crusty on both sides. Add more butter and oil as needed. Keep tomatoes warm while you quickly heat sausage gravy in the same skillet. Serves 4. 

See more of Janet Groene’s galley-tested recipes including the Pantry Recipe of the Week, made with no fresh ingredients,  at http://www.BoatCook.blogspot.com

Camp Cook Tips

* This amazing tip is from Cook’s Illustrated magazine.  A little molasses in your homemade vinaigrette keeps it from separating. You need enough to stabilize it, not so much that it overwhelms the flavor. Try a tablespoon per pint of vinaigrette. 

* Make homemade gorp by mixing homemade popcorn and Cracker Jack. You get all the flavor, half the sugar and cost. 

* Ham steaks are a handy, versatile pre-cooked meat that warms up quickly on the grill or in a skillet.  Vac-pacs keep for weeks in the fridge. 

* Get your greens. Wrap a baby spinach leaf around a pineapple tidbit. Fasten with a toothpick. 

* A quick way to add a little heat to a dish is to mix a few drops of chili oil with canola oil for stir frying or browning. 

* Mix a good handful of grated cheddar with a can of Spanish rice and use as filling for stuffed peppers. Wrap in foil or bake in a covered skillet.

Women in the RV lifestyle. Join us at http://www.solowomanrv.blogspot.com 

Campground Potluck 
Recipe of the Week
Cauliflower Crumble

Small cauliflower, finely chopped
½ stick butter
½ cup broken pecans or walnuts
2 eggs
1/4 cup vegetable oil
1 box Jiffy cornbread mix
1 teaspoon dried, crumbed thyme

In a skillet, stir-fry cauliflower in melted butter until it’s crisp-tender. In a bowl, beat eggs with oil. Stir in cornbread mix and thyme. Pour or spoon batter over cauliflower. Cover and cook until cornbread sets. Stir well to crumble cornbread with cauliflower. Serves 4 to 6  as a side dish or 2 as a vegetarian main dish. 


How to stock your home, grub box or RV pantry with shelf foods for emergencies or convenience? Here's how.  http://amzn.to/1WdYqbe

Bonus Recipe
Green Pastures Lentil Stew
This can easily be a vegetarian dish but canned chunk ham also compliments the flavors nicely. If using ham, use 2 teaspoons Better Than Bouillon ham base instead of bouillon. This dish is also a good candidate for long-slow cooking over the campfire (don’t let it boil dry)  or in a slow cooker.

10-ounce package chopped spinach, thawed and drained well
Large onion, finely diced
2 tablespoons vegetable oil
1 tablespoon ground cumin
2/3 cup shredded coconut
2 ½ cups water
3 bouillon cubes ( vegetable, beef or chicken)
15-ounce can diced potatoes, drained OR
Large potato, scrubbed and diced
2 cups lentils, picked over and rinsed
6-ounce can chunk ham, broken up (optional)

Press moisture out of the chopped spinach until it’s very dry. In a large pot, sizzle the onion in hot vegetable oil until it starts to get tender, then stir in cumin and coconut to coat.  Add water, bouillon or ham base, potatoes and lentils. Bring to a boil, cover, reduce heat and simmer about 30 minutes or until lentils are tender. Stir in spinach (and ham if using)  and simmer 5 to 10 minutes more.  Serves 6.  




Friday, May 19, 2017

Really Easy Recipes for Camping and RV Travel

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

Dressin’ Rice
    

Add meat and this slightly sweet, savory rice dressing becomes a one-pot main dish.

1 pound lean ground meat, chicken or turkey
2 tablespoons vegetable oil
2 cups diced onion
1 teaspoon dried, crumbled sage
1 teaspoon dried tarragon
2 cups diced, cored Granny Smith apples
12-ounce package diced butternut squash
2 cups raw rice
1 cup dried cranberries
4 cups water
1 tablespoon chicken bouillon
1/4 cup dry sherry wine*
Salt, pepper to taste

    Sizzle meat in the hot oil, breaking it up. Keep stir-frying over high heat while gradually adding onion, sage, apples, squash and rice. Scrape up browned bits from the pan and stir in cranberries, water and bouillon. Bring to a boil, cover, reduce heat and cook 20 minutes or until rice is tender. Stir in sherry and season to taste.  Serves 4 to 6.

*If you don’t have sherry, omit this step. There are no substitutes. The dish will be different but still delicious. 

   

Camp Cooking Tips

    * Best little barbecue helper yet. This cast iron BBQ sauce pan sits right on the grate  to keep the sauce warm and ready for basting. The silicone brush nestles in the handle. 

    * The smaller the pasta the faster it cooks. The larger the pasta, the easier to spear with a fork. 


    * To make white fudge melt 24 ounces of white chocolate with a can of sweetened condensed milk. Pour into a waxed paper-lined 8 X 8-inch pan and let set. Optional: add nuts, M&Ms, candied fruit. 


    * Single-serving powdered drink “sleeves” add a quick and easy dash of flavor to many dishes. Try a sleeve of lemonade mix in cole slaw, fruit punch mix in iced tea, peach tea mix in cake batter or cookie dough.
 

Campground Potluck Recipe of the Week
Real Easy Ranch Potato Salad
    Note that this is potato salad, pure and simple. No celery, no eggs, no mayo. And it’s quicker than a wink to make.
    

5 pound bag of red potatoes, scrubbed and cut in bite size
3-ounce jar real bacon bits (optional)
16-ounce bottle ranch salad dressing
1 tablespoon seasoned salt (plus more for garnish)
    Boil potatoes in salted water and drain. Fold in remaining ingredients and sprinkle top with a little more seasoned salt. Serve warm, cooled or chilled. Serves 12 to 15.


See the emergency pantry recipe of the week at http://www.BoatCook.blogspot.com
No fresh ingredients required.

Bonus Recipe
Butter Pecan Sauce
    Whether it’s store-bought pound cake, instant pudding or canned fruit, your camping dessert is “homemade” when you add this warm, scrumptious sauce.


1 cup brown sugar
2 tablespoons cornstarch
1 ½ cups water
1/4 stick butter
1 cup broken, roasted pecans


    Mix sugar and cornstarch, then stir in cold water. Heat gently, stirring until it thickens. Stir in butter and pecans. Serve warm or at “room” temperature. Makes about 2 ½ cups.
    Leftovers should be kept cold. To reheat, thin with a little water.


Friday, May 12, 2017

Road Food: Shortcut Meals for Camping and RV Trips

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 Crumb Custard
What a dynamite dessert! And you don’t need an oven to make it. A nonstick skillet is best. Take care that it doesn’t burn on the bottom. If your camp stove doesn’t go to low-low, use a flame tamer. 

1 can of pie-sliced apples
1 cup dried apricots, snipped to bite size
2 tablespoons fruit juice or apricot liqueur
1 box spice cake mix
1 stick butter
1 egg, beaten, or equivalent in egg substitute 
1/3 cup chopped walnuts
1 egg
1/4 cup sugar
1 cup sour cream

Put apples, apricots and juice or liqueur in a bag and let soak. Melt butter in a 12-inch skillet and remove from heat. Stir in cake mix, then stir in the beaten egg.
Using the back of a wet spoon or a spatula, press this dough into bottom and sides of the skillet to form a crust. Cover and bake 10 minutes over low burner. Remove from heat and arrange apple mixture over the crust. Sprinkle with walnuts. 
Whisk the remaining egg with sour cream and sugar and pour over apples. Cover skillet and cook over low heat until the crust is toasty and the custard set. Cut in wedges. Serves 8. 

* If you keep a carton of egg substitute on hand, you don’t have to beat eggs for recipes like this one. 

Be prepared with an emergency pantry in your camper and at home. No high-priced survival foods needed here. The Survival Food Handbook is also a big help in planning provisions for boondocking or stocking a camp for the season.  


Book Review



The Campfire Foodie Cookbook by Julia Rutland (Adventure Publications, $14.95)
     Written by a seasoned camper and food writer, this book is for the weekend camper who does some  of the prep work at home. Many of the steps can be done a day, two, even three days ahead and kept in the refrigerator, then shifted to the RV icebox.  Step-by-step instructions lead you through what to do at home, what to do in camp. 
One of the best parts of the book is the mouth-watering color photos. Every recipe is described and shown. Included is a must-have recipe for homemade beef jerky. Add this book to your camping bookshelf. 


Campground Potluck Recipe of the Week
Beets ‘n Bleu Salad
Add color and class to the campground potluck with this easy,  affordable salad.

10 cups of canned, sliced beets, well drained
1 cup bottled raspberry balsamic salad dressing. 
1 cup broken walnuts
4-ounce package crumbled bleu cheese
Put all ingredients in a large plastic bag, seal and mix gently. Chill, turning occasionally, to blend flavors. Just before serving, cut a small hole in the bottom of the bag to drain beets. Empty bag into a large bowl. Serves 10 to 14. . 

Do you dream of full-timing, traveling in an RV that is also your home? Book tells how to get in, stay in, making a living along the way.  I did for 10 years.  Order Living Aboard Your RV, 4th Edition here.  http://amzn.to/29XFEkq


Camp Cook Tips

* Make maple cream. Soften an 8-ounce brick of cream cheese and stir in ½ cup maple syrup. Serve on toast, muffins, French toast, bagels, etc. 

* To make the juiciest burgers, mix 3/4 teaspoon baking soda with 1 teaspoon salt. Stir into 2 pounds ground chuck with other seasonings of your choice. 

* Make cider syrup for apple pancakes. Mix a can of thawed apple juice concentrate with an equal amount of pancake syrup. Stir in 1 teaspoon butter rum flavoring (or ½ teaspoon each butter and rum flavorings.) 

* Festive and easy make-ahead sandwich. Buy a large, round loaf and slice it into layers about 3/4 inch thick. Lightly butter cut sides. Spread each layer with sandwich fillings: ham salad, egg salad, chicken salad, pimento choose, etc. Assemble like a layer cake and wrap in foil. Chill up to 3 days. In camp, cut like a cake, in wedges. 

* Stir unflavored gelatin into canned chicken soups or broth at the rate of about 1 teaspoon gelatin per 2 cups soup.  Heat to dissolve. Flavor and texture will be richer. 

A cookbook just for camper cooks. Cooking Aboard Your RV, 2nd Edition is filled with recipes that take shortcuts to save time, water, fuel, mess. http://amzn.to/1NdWI4o

This Week's Bonus Recipe
Reuben Quesadillas
Only in America do we order Cuban black beans and rice in a Chinese restaurant . Here’s another “America The Melting Pot” recipe that combines Mexican tortillas with a Jewish deli sandwich favorite. It makes an easy, hot camping meal for lunch or a simple supper. 

8 burrito-size whole wheat tortillas
8-ounce can or jar sauerkraut, well drained
16 thin slices deli corned beef
8 deli slices Swiss cheese
Thousand Island dressing

Warm tortillas and cover half of each one with a tuft of kraut, two slices corned beef, a drizzle of dressing and a slice of cheese. Fold over tortilla.  Wrap in foil and heat on the grill or in the oven until heated through and cheese melts.  Eat right out of the foil. Makes 8.