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Camp and RV Recipe of the Week
Give any sandwich a New Orleans twist when you keep this condiment in the cooler. It’s easier if you have a blender or food processor, so make it at home if you wish. It keeps in the cooler or refrigerator for up to a week.
1 ½ cups salad olives, well drained
Small can sliced black olives, well drained
1 cup mixed pickled vegetables (giardiniera), drained
1 rib celery
Small sweet onion, cut up
2 tablespoons capers
1/4 cup parley leaves
1 tablespoon minced garlic
Process in a food processor until chopped fine, or chop in a chopping bowl. Stir in 3 tablespoons red wine vinegar and 1 ½ cups olive oil with salt and pepper to taste. Traditionally it’s used to make New Orleans-style muffuletta, a sandwich made with several cold meats and cheese. I use it to add a flavor pop to salads, hot vegetables, cold sandwiches or eggs.
Camp Cook Tips
* Wardrobe malfunction? In a pinch, use your hair straightener iron to iron a shirt placket or wrinkled collar.
* In one compact package get a dozen kitchen gadgets starting with a funnel and measuring cup. Clever addition to the camper and it’s a gift for under $10 that any cook can use.
* Go tropical with banana pudding. Make up the flavoring measurement with equal amounts of vanilla, coconut and rum extract. Then fold in a small can of crushed pineapple, well drained.
* Heat a jar of red currant jelly with a small can of crushed pineapple until jelly melts. Stir in a pound of hot dogs, cut up. Heat. Serve with picks.
For tips on the RV lifestyle, especially for women who travel alone, go to http://www.solowomanrv.blogspot.com
Campground Potluck Recipe of the Week
Always one of the most popular items on the dessert table is this simple sauce, which I serve warm. The recipes makes 18 servings of 1/3 cup each. Almost everyone at the potluck takes some to put on their cake, pie or whatever dessert they picked up.
2 cups sugar
1/2 cup cornstarch
4 cups cold water
2 cups whipping cream
1 stick butter
1 tablespoon vanilla extract
1 teaspoon rum or brandy flavoring
Mix sugar and cornstarch in a saucepan and gradually stir in cold water. Cook over low-medium heat, stirring constantly, until it thickens. Stir in butter until it melts, then stir in cream and flavorings.
Healthier, homemade snack recipes, most of them no-cook, you can carry in a pocket on the trail, take anywhere, eat anywhere. Some are snacks, some desserts, some make up a complete meal. Create A Gorp.
Cold Oven Peanut Cookies
2 cups white sugar
½ cup milk
1 stick butter
1/4 cup unsweetened cocoa powder
2 ½ cups minute oats
½ cup unsalted peanuts
2 teaspoons vanilla extract
½ cup chunky peanut butter
Put sugar, milk and butter in pan. Put cocoa, oats and peanuts in a bag and shake to mix. Set aside. Bring sugar, milk and butter to a boil. When it reaches a full, rolling boil, count off exactly 2 minutes (120 seconds). Quickly stir in vanilla and peanut butter, then the dry ingredients. Mix well and drop by heaping teaspoons onto wax paper to cool and dry.
Store in a cool, dry place. If weather is humid and cookies get sticky, roll in shredded coconut, graham cracker crumbs, chopped peanuts, crushed cereal or chocolate jimmies.