Friday, August 26, 2016

Meal Makers for Camping, Travel and RV Trips

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email janetgroene@yahoo.com.

 A cookbook just for camping and RV travel?  Every recipe in Cooking Aboard Your RV  takes shortcuts in time, fuel, space and water to make your camp-out delicious-er and delicious-er.

 



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Camp and RV Recipe of the Week
    This dish can be made in an oven, solar oven or Dutch oven over the campfire but I’m finding that more and more tenters and RV-ers are using slow cookers.
Slow Cooker Lasagna
    This recipe is vegetarian, easily made meatier by sprinkling in some finely chopped pepperoni or browned ground round.
6 no-boil lasagna noodles
20-ounce can or jar of pasta sauce (about 2 ½ cups)
1 cup drained, roasted red peppers, cut in strips
8-ounce can sliced mushrooms, drained
15-ounce container ricotta cheese

2 eggs
1 cup shredded Parmesan cheese
2 tablespoons dry red wine such as Burgundy (optional)
About 1/4 cup shredded Parmesan


    Spray the slow cooker insert with nonstick spray and spread a little  sauce in the bottom. Add two noodles Beat eggs and mix in ricotta, the cup of Parmesan and red wine. Spread half on the noodles. Top with half the  mushrooms and red pepper. Spoon on a little more sauce. Top with two more noodles and remaining cheese mixture, mushrooms, red pepper and a little more sauce.  Top with two more noodles and spread remaining sauce evenly over all. Cook 4 hours on Low. Sprinkle with remaining Parmesan just before serving. Serves 4 to 6.

 
If you're a woman who travels alone, join us at http://www.solowomanrv.blogspot.com
 
Campground Potluck Recipe of the Week
    You’re feeling lazy but you have been assigned to bring a dessert to the campground potluck. Here are some ideas for Faux Homemade desserts that are sure to please diners, ease the cook. 


    * Buy two pound cakes and use the round handle of a wooden spoon to make holes at varying depths all over the tops. Bring 1 ½ cups sugar to a boil in a half cup of lemon juice. When sugar dissolves, drizzle evenly over cakes, allowing it to soak in. Cool completely. Slice.


    * If you have room in the fridge, bring a large, store-bought cheesecake. Unwrap, spread a can of apple pie filling over the top and chill. 


    * Tear up a store-bought angel food cake into bite size and put in a bowl. Fold in a can of cherry pie filling and a tub of whipped topping until it’s well mixed. Serve at once or chill. 


    * Kids love this dirt pile. Chop a package of Oreo cookies. Fold in a large tub of whipped topping and a cup or two of gummy worms.  Chill. Sprinkle with coarse, sandy brown sugar such as Sugar in the Raw.. Serve with a plastic toy shovel. 


    * Make parfaits. Fill a tray with clear plastic bathroom size cups. Each holds a serving of about 1/3 cup.  Make a double batch of instant chocolate fudge pudding and spoon into cups alternately with bits of marshmallow cream, raspberry jam, toasted pecans and broken graham crackers. Just before serving top each with a spritz of aerosol whipped cream.

Janet’s Survival Food Handbook is a guide to outfitting the RV and home pantry with supermarket foods for emergencies. Instead of high-priced survival rations, Janet stows real foods to make real meals for real families.

See Janet’s Pantry Recipe of the Week, made with stowed ingredients to keep on hand for emergencies or lazy days, at http://www.boatcook.blogspot.com
Traveling to or in Florida? See insider tips at http://www.FloridaFiveBest.blogspot.com
Bonus Recipe
Cranberry Chutney   
    Take shortcuts by using canned ingredients to make a tangy condiment to go with meat from the grill. This chutney also goes well with curries and plain or fried rice.
1 package cranberries
1 ½ cups sugar
1 cup water
1 cup raisins
1 can apple pie filling
1/3 cup apple cider vinegar
½ cup chopped walnuts (optional)
    Cook cranberries with sugar, raisins and water until cranberries pop open. Open the can of apple pie filling and run a long, sharp knife through it repeatedly to chop apples. Stir apples and vinegar into cranberries. Bring to a boil again and remove from heat.  Add walnuts if you wish.  Serve warm, at room temperature or chilled.  Makes about 3 cups.
   

Friday, August 19, 2016

Recipes that Rock for Camping and RV Trips

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email janetgroene@yahoo.com




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Camp and RV 

Recipe of the Week
BBQ Tunawiches

 
10-ounce can tuna
1 tablespoon each Worcestershire sauce, prepared mustard and brown sugar
Ketchup
Small onion, finely chopped (optional)
4 large or 6 regular hamburger buns


    Drain the tuna into a 1/2 cup measure and add ketchup until you have ½ cup total liquid.  Mix everything in a saucepan, breaking up tuna. Heat gently and spoon into buns.

See Janet Groene’s Pantry Recipe of the Week, made entirely with shelf ingredients, at Boat Cook. 


Don't broadcast your identity and location when you're on the go. A small monthly fee lets you have a hidden IP address. Check it out here. . 

Campground Potluck Recipe of the Week
Big Bucket o' Slaw
    The beauty of this popular slaw is that it keeps as long as two weeks in the fridge or a well-regulated ice chest. It’s also a good salad to have on hand for camping, even if you use only a little each day. Now that supermarkets sell shredded cabbage by the bag, making big batches of homemade cole slaw is a snap

2 bags, 16 ounces each, shredded cabbage
Diced green and red sweet pepper (optional)
Diced sweet onion (optional)
2 cups each sugar and vinegar
1 tablespoon each turmeric, celery seed and dry mustard powder


    Pile vegetables into a two-gallon, zip-top bag and jostle gently to mix. Bring sugar, vinegar and seasonings to a boil, stirring. Then cool to lukewarm. Pour into the bag, seal shut and keep cold, turning occasionally. Serves 10 to 12.

Camp Cook Tips
    * Homemade snacks mean better health because you control ingredients and portions. See easy recipes at Create a Gorp. Most require no cooking. All of them can be carried in a pocket or backpack.


    * On my “bucket list” for camping are at least two pails, one in high quality stainless steel because it’s a lifetime investment. It can be used to transport hot coals or scrubbed clean to use as a water carrier or cooking pot in a pinch.  I also like to have one or more collapsible buckets for use wet or dry as basins, laundry tubs, scrub buckets and catch-alls around the campsite. Collapsible buckets stow in little space,  do a big job when needed. 


    * Are you devoted to your slow cooker, as many tent and RV campers are? You can use it as a steamer to make Boston brown bread and plum pudding. 


    *  To make 4 to 6 muffins in your toaster oven at 425 degrees, combine a cup of self-rising flour with 1/4 cup real mayonnaise and ½ cup milk.

Bonus Recipe
Instant Frosting
    For a quick dessert, whip up this delicious goo and spread on homemade  or store-bought cake, brownies, cookies or graham crackers.
20-ounce can of crushed pineapple

4-serving size package instant French vanilla pudding
1 tub of whipped topping, thawed
    Drain pineapple into a bowl and whisk in pudding, gradually stirring in pineapple. Fold in whipped topping. Use at once or refrigerate.

Recipes that Rock for Camping and RV Trips

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email janetgroene@yahoo.com




Subscribe to this blog for your Kindle. First get the free Kindle app, above right. Then go here for a free trial.






Camp and RV 

Recipe of the Week
BBQ Tunawiches

 
10-ounce can tuna
1 tablespoon each Worcestershire sauce, prepared mustard and brown sugar
Ketchup
Small onion, finely chopped (optional)
4 large or 6 regular hamburger buns


    Drain the tuna into a 1/2 cup measure and add ketchup until you have ½ cup total liquid.  Mix everything in a saucepan, breaking up tuna. Heat gently and spoon into buns.

See Janet Groene’s Pantry Recipe of the Week, made entirely with shelf ingredients, at Boat Cook. 


Don't broadcast your identity and location when you're on the go. A small monthly fee lets you have a hidden IP address. Check it out here. . 

Campground Potluck Recipe of the Week
Big Bucket ‘o Slaw
    The beauty of this popular slaw is that it keeps as long as two weeks in the fridge or a well-regulated ice chest. It’s also a good salad to have on hand for camping, even if you use only a little each day. Now that supermarkets sell shredded cabbage by the bag, making big batches of homemade cole slaw is a snap

2 bags, 16 ounces each, shredded cabbage
Diced green and red sweet pepper (optional)
Diced sweet onion (optional)
2 cups each sugar and vinegar
1 tablespoon each turmeric, celery seed and dry mustard powder


    Pile vegetables into a two-gallon, zip-top bag and jostle gently to mix. Bring sugar, vinegar and seasonings to a boil, stirring. Then cool to lukewarm. Pour into the bag, seal shut and keep cold, turning occasionally. Serves 10 to 12.

Camp Cook Tips
    * Homemade snacks mean better health because you control ingredients and portions. See easy recipes at Create a Gorp. Most require no cooking. All of them can be carried in a pocket or backpack.


    * On my “bucket list” for camping are at least two pails, one in high quality stainless steel because it’s a lifetime investment. It can be used to transport hot coals or scrubbed clean to use as a water carrier or cooking pot in a pinch.  I also like to have one or more collapsible buckets for use wet or dry as basins, laundry tubs, scrub buckets and catch-alls around the campsite. Collapsible buckets stow in little space,  do a big job when needed. 


    * Are you devoted to your slow cooker, as many tent and RV campers are? You can use it as a steamer to make Boston brown bread and plum pudding. 


    *  To make 4 to 6 muffins in your toaster oven at 425 degrees, combine a cup of self-rising flour with 1/4 cup real mayonnaise and ½ cup milk.

Bonus Recipe
Instant Frosting
    For a quick dessert, whip up this delicious goo and spread on homemade  or store-bought cake, brownies, cookies or graham crackers.
20-ounce can of crushed pineapple

4-serving size package instant French vanilla pudding
1 tub of whipped topping, thawed
    Drain pineapple into a bowl and whisk in pudding, gradually stirring in pineapple. Fold in whipped topping. Use at once or refrigerate.

Friday, August 12, 2016

Maxi Meals, Mini Work for Camping and RV Touring

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email janetgroene@yahoo.com

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  Joking aside, eggs are one of the most  versatile ingredients to bring on a camping trip.




Camp and RV Recipe of the Week
Secret Ingredient Coffee Cake
    To substitute regular flour for self-rising flour, add 1 teaspoon baking powder and a pinch of salt to each cup of flour. No electric mixer is required for this tasty breakfast treat.

4 eggs
1 cup water or milk
1 teaspoon vanilla flavoring
3/4 cup canola oil
2 cups self-rising flour
½ cup sugar
1 package French vanilla instant pudding
1 package instant butter scotch pudding
Topping:
1 cup broken pecans
1 cup brown sugar
1 teaspoon cinnamon
    Set the oven to 350 degrees. Grease a 9 X 13-inch baking dish. Whisk wet ingredients together well. Mix in dry ingredients. Put batter in the pan. Mix topping ingredients and scatter over the top. Bake 40 to 45 minutes or until cake is firm and pulls slightly away from edges of the pan. Cut in 12 to 16  squares.
    Campfire method: Grease a heavy Dutch oven and make a bed of hot coals. Mix batter as above, add topping, cover tightly and nestle in coals. Put additional hot coals on lid. Cook 40 minutes, then check for doneness. Timing depends on your fire, type of pan and whether it’s a windy day.



Camp Cook Tips
    * Keep a little pack of colored paper clips in your camper’s “miscellany” drawer. Use them to close a bag, keep papers together, mark a place in a magazine, color-code recipes or  clip on a tea tag to keep it from falling in.


    * If you travel in a very dry area and have a problem with static cling, put a small safety pin in an out-of-the-way place in sheets and garments. (A tiny safety pin in your clothing could also save you someday from a wardrobe malfunction when you’re out on the town.)


    * If you wash vegetables at home for travel, drain and dry thoroughly. Then put a couple of coffee filters in the plastic bag with them to absorb excess moisture. Keep cold. 


    * For a change add fruit-flavored soda (strawberry, lemon-lime, orange) to pancake mix instead of water. 


    * I boondock off grid a lot, but I also carry this small electric hot plate for times when I’m plugged in.  It's quick, free heat to use with the coffee pot, corn popper, skillet, saucepans or tea kettle.

    * When a marinade recipe calls for vinegar and it's for white foods such as mushrooms, cucumbers or tofu, use white vinegar to avoid discoloration.


Campground Potluck Recipe of the Week
Firehouse Salad
    Arrange ingredients in a nice pattern before adding the marinade. Chill overnight.

 
6 large, ripe tomatoes
1 large green sweet pepper
1 large sweet onion
1 European-style cucumber, sliced
    Slice tomatoes and cut each slice in half for easy serving. Seed and slice pepper and onion cut in bite size. Arrange vegetables in one or two dishes.
3/4 cup white vinegar
2 teaspoon celery salt
2 tablespoons sugar
1/8 teaspoon each black and cayenne pepper
½ cup water
    Bring to a boil and cool to lukewarm. Pour over vegetables. Cover and chill. Unwrap and serve. 
  

See this week's Pantry Recipe, made entirely with ingredients you can stow in your camper now for future convenience or emergencies, at http://www.boatcook.blogspot.com  
 
Bonus Recipe
Your Own Brownie Mix
    Keep this dry mix in a cool place for up to six weeks. A pound of shortening is a scant three cups.

6 cups flour
1 tablespoon plus one teaspoon salt
1 tablespoon plus one teaspoon baking powder
2 cups unsweetened cocoa powder
8 cups sugar
1-pound can of shortening (such as Crisco) 


    Mix dry ingredients and cut in shortening until mixture is mealy.  Seal in plastic bags in batches of two cups (for an 8 X 8-inch pan of brownies) or four cups (to make a 9 X 13-inch pan of brownies.)
   
Brownies:
2 eggs
1 teaspoon vanilla extract
2 cups dry mix
½ cup broken nuts (optional)
    Whisk eggs and vanilla and mix in brownie mix. Fold in nuts. Bake in a greased 8 X 8-inch pan at 350 degrees for 20 to 25 minutes. To make a 9 X 13-inch pan, double the recipe.

Friday, August 05, 2016

Meals for Camping and RV Travelers

blog copyright janet groene, all rights reserved. This blog gets 3,000 views each month. To ask about rates to sponsor a post or place an ad email janetgroene@yahoo.com



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A cookbook by and for RV cooks who  love to save space, save time, eat better. I keep one copy in the RV, one at home for planning. Cooking Aboard Your RV, 2nd Edition.




Camp and RV Recipe of the Week
Slow Cooker Stew
    Remember the old recipe for “five-hour” stew that was baked in the oven? Here’s an updated, shortcut version. The soup mix is all the seasoning needed, so don’t add salt.


20-ounce package meatballs, thawed
20-ounce package vegetables for stew, thawed
1 1/2 cups water
28-ounce can diced tomatoes
1 packet dry onion soup mix
1/3 cup minute tapioca
½ cup dry red wine or grape juice (optional)

    Lightly spray a slow cooker and add all ingredients. Stir and cook 6 to 8 hours on Low or 4 hours on High. Stir in wine or grape juice if using. Serves 5 to 6. 

   Survival Food Handbook is a cookbook for smart preppers and for campers who stay ready for an emergency. Shop the supermarket for back-up food supplies. Eat better for less. 



Camp Cook Tips

    * Do you use a kitchen scale as many dieters and chefs do? Do you need one pound of green beans at the farm market or 20 grams of powder in your nutrition smoothie? Add this tiny folding scale to your galley and slip it into your day pack for shopping. It's good for up to 11 pounds.

    * Spread a skillet with about an inch of salsa, sausage gravy, spaghetti sauce or cheese sauce. Heat to a gentle simmer, make indentations and poach eggs. Serve with sauce. 


    * Make Poor Man’s Steaks. Ask the butcher for coarse ground beef (also called chili grind). Season, form patties, dip in bread crumbs and fry in an oiled skillet until crusty outside and well done inside.


    * Cook a package of rice and wild rice to package directions. Then stir in a can of whole berry cranberry sauce. Heat through.  Colorful side dish!


    * Bamboo steamers add almost zero weight to your camper. Get these beautiful woven baskets to use for steaming, berry baskets, rolls and much more.  If you get  authentic Chinese construction with no metal, you can also steam in the microwave. 


    * To soften tortillas, add a few drops of water to the skillet, then fry gently until pliable.


    * Make a thick pancake batter using cream soda as liquid. Dip chunks of banana in the batter and  fry in hot vegetable oil until golden brown. Serve with cinnamon sugar. 


    * Read the entire recipe before diving in. Then line up ingredients and tools before lighting the stove so no fuel is wasted. 


Campground Potluck Recipe of the Week
Buttered Spaghetti
    I recently attended a potluck where I was surprised to find this dish was more popular than potato dishes. 

 
16-ounce package spaghetti
6 cups water
2 tablespoons powdered chicken bouillon (such as Knorr Pollo)
1 stick butter, cut up

1/2 cup grated dry cheese such as Parmesan
Fresh minced parsley or dried parsley flakes
    Bring water to a boil and stir in bouillon and spaghetti. When spaghetti is tender, drain any excess broth (but mixture should be moist). Stir in butter. When it melts, fold in cheese and parsley to taste. Serves 8. 

See this week’s Pantry Recipe of the Week, using shelf-stable ingredients at Boat Cook. 


Order a cookbook of pantry recipes, the Survival Food Handbook. It’s a guide to choosing and using supermarket foods for boondocking and emergencies.
 

Bonus Recipe

Posole
    This ancient soup from the American Southwest is traditionally seasoned with bony pork parts that are stewed for hours. Here’s our shortcut version.

 
4 cups water
2 chicken flavor bouillon cubes
1 tablespoon minced garlic
1 bay leaf
Small can chunk ham, broken up
20-ounce can hominy, drained
1 teaspoon chili powder


    Bring water to a boil and stir in bouillon cubes to dissolve. Stir in remaining ingredients and simmer at least 5 minutes to blend flavors. Discard bay leaf and serve. Serves 3 to 4.