Friday, April 22, 2016

Camping Cuisine and Motorhome Meals

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Camp and RV Recipe of the Week 
 Curried Chicken ‘n “Crab”
    Stretch your budget while satisfying your yen for seafood by disguising imitation crabmeat. It adds elegance to chicken curry.
16-ounce package shredded imitation crabmeat
1 pound boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon curry powder
1 ½ cups water
2 tablespoons cornstarch
Salt, pepper to taste

    Thaw shredded crab.. Cut chicken into small bites and saute in melted butter and oil until browned. Stir in curry powder and gradually stir in “crab”. Stir a little of the water into the cornstarch to make a paste, then add water until smooth. Stir into chicken-crab mixture and cook, stirring occasionally, until sauce thickens and clears.  Adjust seasonings and serve over a starch base such as rice, crisp Chinese noodles or campfire-roasted sweet potatoes. Serves 6.

Have you discovered toasted black sesame seeds? They are said to have more antioxidants than the tan ones. Sprinkle on salads, omelets, hummus or almost anything.

Camp Cook Tips
    * Why go through the risk and mess of melting wax to make fire starters? Save candle stubs, assemble tinder and kindling, stick  two or three stubs into the pile and light the wicks.  


    * When camping you can magnify light by reflection in a mirror, water or a piece of shiny foil. Fill a clean, clear glass jar partially with water. Light an inexpensive floating candle . Thanks to the water and glass you get double the glow for up to 4 hours. 

    * I buy gourmet peppercorns in disposable grinders because peppermills rust in outdoor use.  Each time I open a new disposable, I have fresh peppercorns and a new grinder. 


    * According to Boat/US it’s no longer necessary to tap your RV fire extinguishers periodically to loosen  the contents. Modern chemicals do not pack down. It is important, however, to keep extinguishers handy and rust-free. 

    * Crazy? Maybe not for the cautious camper. Sold by medical supply companies to caregivers whose patients are smokers, this fireproof apron adds another layer of protection for the campfire chef.

* Make a bouquet garni.  Put  herbs on a round coffee filter. Gather up to make a pouch and tie closed with string or dental floss. When the stew is done, discard bag. 


* Now that film canisters aren’t used any more, how can you carry small amounts of spices? Save other small containers such as Tic-Tac boxes or prescription pill bottles.

Janet Groene’s new
Food Survival Handbook is a book you’ll use often to plan RV provisions, make an emergency meal, stock your home and RV pantry, find recipes for using foods from the shelf. Order now; you won’t be charged until the book ships next month.

Always have a healthful snack in your pocket when you make these homemade trail mix recipes. Http://www.createagorp.blogspot.com

   
Campground Potluck Recipe of the Week
Peanut Pecan Bean Dip
2 cans, 15 ounces each, white beans, drained and rinsed
1 teaspoon garlic salt
½ cup olive oil and ½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
Variation: substitute ½ cup peanut butter for the olive oil.
Salt, pepper to taste
    If you have a food processor, use it to process everything until smooth. For a chunkier dip,  mash beans with a fork and stir in remaining ingredients. Makes about a quart of dip. Put dip in one or two bowls and surround with raw vegetables or crackers, perhaps one platter of each.
 






 



Bonus Recipe
Caramel Pumpkin

Poke Cake
    Bake a plain 9 X 13-inch cake or buy two pound cakes to make this moist dessert. No frosting required. This is a good bake-take recipe. If it’s made ahead, cool it, cover and chill. I bring just the cake, add the pumpkin later in camp and serve it while it's still warm. Yum!
Plain yellow cake to fill a 9 X 13-inch pan
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup each water and pancake syrup or corn syrup
Small can evaporated milk (2/3 cup)
½ stick butter
1 cup canned pumpkin (not pumpkin pie filling)


    Use a round handle (such as a wooden spoon) to poke holes all over the cake. Set aside. Bring water, sugar, cinnamon and syrup to a boil for 5 minutes in a 1 1/2- quart or larger pan. (It may foam up.) Remove from heat and stir in milk and butter. When butter melts, stir in pumpkin. Slowly drizzle over the cake. Take your time,  allowing the mixture to soak in. Makes 12 pieces. Leftovers should be kept cold.