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Camp and RV
Recipe of the Week
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.
1/4 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
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
*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.
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.