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Camp and RV Recipe of the Week
(Scroll down for Campground Potluck Recipe of the Week)
Valentine Breakfast Bread
Use regular or sugar-free gelatin dessert mix. Either way, it adds sweetness and a blush of festive color to this bread. Serve hot with scrambled eggs or cut in squares and sauce with fruited yogurt.
Small can crushed pineapple
1/4 cup vegetable oil
Juice drained from a small can of crushed pineapple
1 cup each white and whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 packet cherry (or other red color) gelatin dessert mix
Drain pineapple, saving juice. Combine dry ingredients in a clean bag to mix. In a bowl, whisk juice, egg and oil until well blended. Dump dry ingredients into the bowl with the pineapple and mix until no dry spots remain. Put in a greased 8 X 8-inch pan and bake at 350 degrees about 20-30 minutes or until bread is firm and pulling slightly away from edges of the pan.
Stove-top method: Grease a heavy 10-inch skillet and add batter. Cover tightly and cook over low-medium heat until it’s firm and pulls slightly away from edges of the pan. Makes 9 pieces.
Paper towels used to be one of my most important standby cleaning tools in the camper. Now my loyalty is to new bamboo perforated towels because they are washable many times over. They perform any chore as well as any paper towel brand I’ve ever used and there’s no contest when it comes to economics. These un-paper towels come in rolls that fit my standard size paper towel holder. One or two towels may last a entire week or more. One roll of 25 should last me six months or more.
They’re also good as table napkins indoors and out. The company also makes re-usable bamboo floor wipes that fit in standard “Swiffer” type mops.
1. When I’m camping on short water rations, I can't always spare the water to rinse out towels for re-use. There are times in camping when disposables, from paper plates to foil baking pans, make sense. 2. I don’t have a lot of room in my camper for drying towels, so I keep only a few in circulation at a time. They are. however, small and easy to hang up and they dry quickly. Conclusion: Highly recommended for most campers, most of the time.
Camp and RV Tips of the Week
* Thanks to my friend Patty for this tip. Canned beans really are better when rinsed but that isn’t easy when you’re camping with limited water rations. Put beans in a sieve and pour in vegetables you were going to drain anyway such as diced tomatoes and other vegetables. Their liquids help rinse the beans.
* Break the “can of mushroom soup” habit. In a large bag combine 3 cups nonfat dry milk, 1 ½ cups flour and 2 teaspoons salt. Seal and keep in a cool place out of direct sun. To make medium white sauce, whisk ½ cup of the mix into 1 cup cold water. Stir over low/medium heat until it’s smooth and thick. Add a pat of butter or a tablespoon of olive oil if you like. From here you can make cheese sauce, mushroom sauce, gravy,
* If you can’t find disposable, stove-top popcorn (Jiffy Pop), put 1/4 cup popcorn kernels in an aluminum foil pie plate with a little vegetable oil and a sprinkle of salt. Make a dome by putting a stainless steel mixing bowl over the pan. Strap tightly with foil. Pop over a hot fire, pan side down. Use tongs to shake the pan. When popping slows, remove from the fire before it burns. Take care when opening foil. Steam will be hot.
* Make casseroles at home and freeze in slow cooker liners. In camp, thaw and lower bag into simmering water to re-heat.
See Janet Groene's Pantry Recipe of the Week, an emergency recipe made from stowed foods, at Boat Cook.
Campground Potluck Recipe of the Week
Beefy Bacon Rice
The beefy taste of this rich rice makes it an ideal side dish when burgers are cooking on the grill. This is also a good dish for a slow cooker, especially if your cooker has a metal pan that can be used over the stove for frying the bacon. Crock cookers are a crock for camping. See this cooker, which has a metal pan for browning plus a base that can also be used as a griddle.
4 to 6 thick slices bacon, diced
1/4 cup bacon drippings
4 cups long-grain rice
8 ounces sliced fresh mushrooms
Large onion, diced
2 quarts beef broth
½ cup dry red wine
Fry out bacon in a large pot. Remove bacon and excess fat from the pan and sizzle rice and mushrooms in hot bacon drippings. Stir in onion to coat. Return bacon to the pot. Over high heat, slowly add beef stock and wine. When it boils, cover, reduce heat and cook 20 minutes or until rice is tender. Stir and serve. Makes 10 to 12 potluck servings.
Slow cooker method: fry out bacon, assemble ingredients in cooker and cook 3 hours on High or 4 ½ hours on Low.