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They say fall is best of all and that’s really true in camping. Campgrounds now offer hayrides, pumpkin carving, costume parties and perhaps a cor maze. Here are some hot meals to warm up cooler days.
Camp and RV Recipe of the Week
Crusty Round Steak ‘n Rice
4 portions round steak, trimmed of excess fat
1/3 cup liquid egg
1 cup cornflake crumbs
½ cup grated dry cheese such as Parmesan
1/2 teaspoon each pepper, dried parsley, garlic powder, onion powder
1/3 cup vegetable oil
2 cans, 15 ounces each Spanish rice
Sprinkle a shallow layer of flour on a paper plate and dredge steak pieces. Discard excess flour. Spread cornflake crumbs on the plate and mix in seasonings with a fork. Heat oil in a 10-inch skillet. Put egg in a shallow bowl and dip meat in egg, then crumbs. Fry steak until it’s brown and crusty on both sides. Cover and cook over low heat 20 minutes to tenderize the steak. Push steaks aside and stir Spanish rice into the skillet to blend with pan juices and heat through. Serves 4.
See tips on RV camping and travel for women (men can look too) at http://www.solowomanrv.blogspot.com
See this week's snack recipe for gorp, or trail mix. It can be passed around the campfire or packed in snack bags for pocket fuel when you’re hiking, climbing or beach combing. Made in big batches, it saves money and trash and it tucks perfectly into the school or office lunch box too. Go to http://www.createagorp.blogspot.com
Camp Cook Tip of the Week: it’s essential to rinse sauerkraut well to remove salt and acid but that takes a lot of water and it raises a stink in the RV galley. Try this instead. Fill a bowl with a quart of water and empty the can of kraut into it. Soak, stir, drain into a sieve or colander and press out excess moisture. Repeat. You can also soak and rinse kraut at home up to three days in advance. Drain well and keep it cold.
Shortcut Dessert: Mix 1 cup water and 1 ½ cups chocolate syrup in a saucepan. Bring to an active simmer. Mix 1 cup biscuit mix, 1/4 cup brown sugar, 1 teaspoon vanilla and ½ cup chocolate bits. Stir in enough water or milk to make a thick dough. Drop by tablespoons on the simmering liquid. Cook 10 uncovered then 10 minutes covered. Serve chocolate dumplings with cream or fruit. Serves 4 to 8.
Campground Potluck Recipe of the Week
Crazy Quilt Casserole
A phrase I hate is “brown meat first”. In camping that means extra heat, extra mess, extra time and maybe an extra skillet to wash.
Mother gave me this recipe. It’s the same old ground beef and potato mixture but SO different because the meat goes in raw in tasty little clumps that release their juices to the whole dish.
This recipe serves 18. It’s easily cut in half. Vary the recipe by trying different types of cheese such as spicy Monterey Jack, sharp cheddar, Mexican blend or mozzarella.
Total 64 ounces (4 pounds) hashed brown potatoes, thawed
3 cans whole kernel corn, drained
2 large green bell peppers, seeded and cut up (optional)
4 large ribs celery, cut up (optional)
3 pounds lean ground beef
2 cans, 8 ounces each, tomato sauce
8-ounce package grated cheese
Set the oven to 350 degrees. Grease or spray two 9 X 13-inch casseroles. Add a layer of potatoes and some of the corn, celery and peppers. Sprinkle lightly with salt and pepper. Using your fingers, take small tufts of ground beef and distribute over the casserole. Continue with more vegetables and more tufts. Drizzle a can of tomato sauce over each casserole.
Cover with foil and refrigerate for future baking or bake now, covered, for one hour. (Baking will take longer if casserole is chilled.) Remove foil, sprinkle with cheese and return to the oven to melt the cheese. Makes 16 to 18 servings.
Campfire method: Layer vegetables and beef in one or two greased Dutch oven(s). Press a greased piece of foil down over the contents. Cover tightly with the Dutch oven lid and nestle in well-started coals for 1 hour, then test for doneness. Remove foil. Sprinkle with cheese and let stand while cheese melts. Serve at once.