Friday, July 21, 2017

More Food, More Fun with Camping and RV Recipes

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com



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Campground Potluck Recipe of the Week
This colorful side dish serves 10 to 12. To add even more color, fold in a diced plum tomato. 
Confetti Bacon and Bulgur 
4 cups water
2 cups frozen mixed vegetables 
2 cups bulgur
Salt, pepper to taste
4 slices pre-cooked bacon, cut up
1/2 cup grated cheese
Bring water to a boil with vegetables and cook 3 minutes. Stir in bulgur and bacon. Cover, turn off heat and let stand while bulgur absorbs liquid. Adjust seasonings. Sprinkle with cheese. Serve warm. 

See the Pantry Recipe of the Week, made with ingredients from your emergency food supply, at Boat Cook.

Camp and RV 
Recipe of the Week

Creamy Corned Beef Hash
Picture a chuckwagon, a big iron skillet and hungry cowhands digging into this dish after a day on the range. The canned milk makes all the difference. Use a very low heat after adding the milk because it burns easily. 

2 tablespoons vegetable oil
Medium onion, diced
12 to 16  ounces sliced deli corned beef, cut up 
28 to 32-ounce bag hashed brown potatoes with onion and peppers
Small can evaporated milk (2/3 cup)
4-ounce package shredded mild cheese (about 1 cup) 

In a large skillet, heat the oil. Stir-fry onion, corned beef and potatoes until crusty, them stir in evaporated milk to heat through. Stir in cheese to melt. Serves 4 to 6.

Camp Cook Tips

* Inexpensive cupcake papers, regular and mini size, are a neat, easy way to serve portions of nuts, cookies, small candies. portions. 

* Boil a batch of cookie dough. Melt a stick of butter with a can of sweetened condensed milk and a 12-ounce bag of chocolate chips. Turn off heat.  Stir in a cup of flour, pinch of salt and a tablespoon of vanilla. Bake as for drop cookies. 

* Don’t have long matches to light that camp stove or camp fire? Light the end of a long bamboo skewer or a strand of spaghetti. 

  * Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil. 


Foil Meal of the Week

All you need is one baking potato (or a pine cone) to use as a mold. Form the foil around the mold. Twist ends, remove potato. Repeat to make as many serving boats as you need. (This recipe serves 6). 









Loaded “Stuffed” Potatoes
Forget the tiresome step of cooking and mashing potatoes first. Here’s how to make this favorite dish with less mess, less work, less fuel. 

6-serving packet instant potatoes
Hot water
1 cup sour cream
1 can of corn, drained (large or small; you decide)
4-ounce package grated cheese
Small bottle real bacon bits
Optional:
Make it a full meal by adding canned chunk chicken, turkey, tuna, salmon, drained and broken up. Or cut-up cooked sausage such as hot dogs or kielbasa. Or stir in any cooked, diced meat such as rotisserie chicken or leftover meatloaf.

In a bowl mix hot water into instant potatoes until they are moistened. Fold in sour cream, corn, cheese and bacon bits. Fold in  meat if you wish. Season to taste. Spoon into foil “boats” and heat on the grill or in the oven. 
Serves 6. 

Friday, July 14, 2017

Easy Meals for Camping and RV Trips

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com


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Camp and RV 
Recipe of the Week

Yankee Pasta
    Here’s a way to make a tasty pasta meal in one pot. 

 
1 pound of salt pork, diced
28-ounce can diced tomatoes with basil
1 cup water
12-ounce package of any pasta
Grated cheese


    In a saucepan, fry out the salt pork until dices are crispy. Remove to paper toweling and spoon off excess grease. (Leave some in for flavor). Add tomatoes and water. Bring to a boil and add pasta.
    Cover and cook over low heat, stirring occasionally, until pasta is tender. Fold in crispy pork bits. Pass the grated cheese. Serves 4 to 6.


Campground Potluck Recipe of the Week
Yum Yum Cake
    Why mix the batter in a saucepan? Because you’ll need the pan to make the frosting, so why wash a bowl too? Read these directions. They’re unusual.
20-ounce can crushed pineapple
2 eggs
1 ½ cups sugar
2 cups flour
1 tablespoon baking powder

Topping:
1 stick butter
1 cup sugar
Small can (2/3 cup evaporated milk)
1 teaspoon vanilla
2 cups shredded coconut, chopped nuts or combination of both

1. Open the can of pineapple but don’t remove the lid. Hold it in place while pouring off the juice into a saucepan.
2. Whisk juice, eggs and sugar until light.
3. Add baking powder, then flour. Fold in pineapple. Mix well. Using a spatula to clean the pan well,  put batter in a greased 9 X 13-inch baking pan. Bake 30-35 minutes at 350 degrees. NO need to wash the pan.
Topping:
Melt butter in the same pan and stir in sugar and evaporated milk. Boil 2 full minutes. Remove from heat, stir in vanilla and coconut and/or nuts. Spread over hot cake. Serves 12.

How to fill your camper’s emergency pantry? How much food will you need for a week in the boondocks?  A weekend in the woods?  Survival Food Handbook is a prepper guide at home and a provisioning guide for camping and travel. 


 Camp Cook Tips

    * There’s SO  much you can do with powdered gelatin desserts, regular or sugar free! Stir a little into hot tea. Fold a package into a tub of cottage cheese. Sweeten cranberries with orange flavor powder. Color a plain cake mix just by stirring the mix into the batter.
 


   * Buy flaky layer-style tube biscuits and arrange as many layers as you wish to make crusts in pie irons.
Round pie iron  http://amzn.to/2uiAopR
Square pie iron  http://amzn.to/2sQ7JUu

    * If you have a hotdog/brats/ wurst cooker, you can also use it to bake corn sticks using cornbread batter. Here's a great campfire hot dog cooker. 


    * Skillet meatloaf cooks faster and more thoroughly if you make a hole in the middle. Mix meatloaf, grease skillet and place clean can (like a tomato paste can) in the center. Pack meatloaf in pan. Remove can, leaving a hole. Cover, bake over medium fire. 

    * Save tomato paste cans to store tongs (keeps them closed and compact) and to use as a small biscuit cutter. When frying potatoes, grasp can with oven mitt and use as a chopper. 




 











Foil Recipe of the Week
Seafood and Stuffing

1 box Stove Top Stuffing for Chicken
Water or broth
Per serving:
Nonstick spray
1 slice from a large, sweet onion
1 ring cut from a green sweet pepper
2/3 to 1 cup stuffing
1/4 cup crabmeat
1/4 cup salad shrimp
1 pat butter

    In a bowl, add hot water or broth to the stuffing until it is clumpy. Set aside. Thaw and drain crabmeat and shrimp.
    Set out a piece of foil for each serving. Spray the center with nonstick spray. Place an onion on the foil and top with a ring of green pepper. In the ring place a scoop of stuffing, make an indent in the stuffing and add crab, shrimp and a pat of butter.
    Bring up edges of the foil and twist to seal. Place over well-started coals to heat through. No need to turn. Be careful when opening. Steam will be hot. Eat right out of the foil.

Friday, July 07, 2017

Camping and RV Meals Make Your Day

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com

Janet Groene and her late husband, Gordon, lived full-time on the go for 10 years, wintering in a sailboat with no oven nor refrigeration and summering in their camper. 
 

New!  A new feature in this blog is the Foil Recipe of the Week. Every week we will present a recipe for a dish you can cook in foil and eat right from the foil.  



Subscribe to this blog for your Kindle and Amazon sends it to your device automatically. Free trial.

Camp and RV Recipe of the Week

Fresh Tomato Pizza
    Hurray! It’s tomato season. Fire up the grill at your campsite and treat your family to this healthful mouthful! For this recipe I buy thin style, ready-baked crusts such as Freschetta or Boboli. Warm them directly on the grate or use a pizza stone.

2 12- to 14-inch baked pizza crusts or one larger size
Olive oil
½ cup mayonnaise
1/4 cup prepared pesto
8 pre-cooked bacon slices, cut up
Sliced ripe tomatoes
Salt and pepper to taste
1 tablespoon mixed Italian seasoning OR
Chopped fresh basil leaves to taste
3/4 to 1 cup grated Parmesan cheese from a jar


    The grill should be well started to a steady, medium heat. Lightly brush top side of the pizza crust(s) with olive oil. Whisk mayo and pesto together and spread on crust(s). Sprinkle with cut-up bacon and top with a single layer of sliced tomatoes. Sprinkle lightly with salt, pepper and Italian seasoning or basil leaves. Sprinkle with grated cheese.
    Place on the grate or a pre-heated pizza stone. If grill has a lid, close it. Otherwise tent the pizza loosely with foil. Heat through until cheese melts. Serves 4 to 6.
    Serving suggestion: Turn this into a knife-and-fork BLT meal. Toss a salad of butter lettuce and all the trimmings. Put pizza slices on plates and smother with dressed salad. 




Survival Food Handbook is a complete guide to provisioning your camper or home pantry with shelf-stable supplies from the supermarket. No high-priced survival rations needed.

Camp Cook Tips
    

* Buy deli potato salad and fold in a well-drained jar of diced pickled beets. It’s now “homemade” potato salad with extra vitamins and a pretty blush.  

       * In a blender or food processor, reduce a packet of ramen, including flavor packet, to crumbs. Not powder, not chunks.  Watch closely. Use as breading for fish or chicken. 


    * Attach an inexpensive, old-fashioned scrub brush, bristles up, to a plank or other platform and place it outside the RV entry door for cleaning shoes. Better still, keep a boot scraper by the RV or tent door Book scraper

* Cut an Astroturf door mat to fit RV steps. It can be glued on permanently or attach and detach it  using Velcro strips.  
 

   * Let the kids make dessert. Unwind Twizzlers and string Cheerios on the strands. Tie  ends. 
       
    * Use pie irons to make s’mores using leftover pancakes instead of crackers. 


    * Make ”upside down cake” using sauteed onions on the bottom and cornbread batter on top.Serve as a side dish.


Campground Potluck Recipe of the Week
Apples ‘n Cheese
    This makes a tasty side dish with hot dogs, ham steaks or brats from the grill.

 
1 can of apple pie filling
1 can of pie-sliced apples
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
1/3 cup sugar
2 sticks butter, melted
2 cups shredded cheddar cheese


    Set the oven to preheat to 350 degrees F. Mix apples and apple pie filling in a buttered 9 X 13-inch casserole. Whisk dry ingredients together and mix in melted butter. Fold in cheese and spoon dough evenly over apples. Bake about 30 minutes or until a toasty crust forms on top.
     Stove-top method: Proceed as above using a covered skillet or Dutch oven. Cover tightly and cook over low-medium heat until topping is firm to the touch. It will not brown, so sprinkle it with cinnamon sugar for a toastier appearance.

Make your own trail mix for better health, less money. See recipes for pocket snacks at Create A Gorp.

Foil Recipe of the Week
    In this new feature we present recipes to cook in, and eat from, foil.

Tutti-Fruitti Breakfast
For each serving:
3 pancakes (homemade or store-bought)
2 strawberries, sliced
Large marshmallow, cut up
Banana slices
1 slice canned pineapple, drained
1/4 cup pancake syrup
½ cup vanilla yogurt


    Lay out a square of foil and spray lightly with  butter-flavored nonstick spray. Lay down a pancake and cover it with sliced strawberries and marshmallows. Top with a pancake and cover it with sliced bananas. To keep your tower from toppling over, bring up edges of the foil to form a shallow bowl around the pancakes. Add the third pancake and top it with a drained pineapple slice.
    Top with a second piece of foil and fold edges several times to seal.Cook on the grill, turning several times, until heated through. Open foil carefully (steam is hot!)  Drizzle with pancake syrup and vanilla yogurt.

Friday, June 30, 2017

Camping Food, RV Meals, Swift and Simple

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com



Subscribe to this blog for your Kindle and Amazon will send it to your device automatically each week. Free trial.


Camp and RV Recipe of the Week
 Mandarin Pasta Spinach Salad
    This yummy recipe-for-two is from Melissa Borghorst. She and Anne Sweeny  are RV traveling from Florida to Nebraska at this time. Thank you, Melissa.
4 ounces bow tie pasta 
2 cups spinach leaves
1/2 cup Craisins
1/2 cup cashews or pine nuts
4- ounce container of Mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped
Kikkoman teriyaki baste and glaze

Cook pasta , drain and rinse with cold water. Set aside.
In large bowl ( or arrange on plate) toss together pasta, spinach, Craisins,
nuts, oranges, and cilantro. Pour dressing over salad, toss and serve.

Product Review
    I’m devoted to Dryel home dry cleaning sheets. Now the Dryel people have made a portable, pocket size stain pen that is safe even for dry clean-able garments. It’s must for stains on clothing, RV seats and upholstery, canvas, window coverings and much more.  It’s  Dryel-on-the-Go


 

Campground Potluck Recipe of the Week
Pancake Pudding
    When it’s your turn to bring dessert to the campground potluck, church picnic or family reunion, throw together this fruity pudding in your crock pot or oven. It’s a snap to make with frozen pancakes, your own or store-bought.



10 to 12 pancakes
Large can of peach slices, well drained
8 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon ground cinnamon
2 cups milk
2 cups heavy cream
    Butter a slow cooker. Cut pancakes in half across the equator and stand them up in the cooker, cut side down and round side up.  They should fill the cooker loosely but tightly enough to stand up.
    Tuck peach slices randomly between the pancakes.
    Whisk eggs, sugar, salt, cinnamon, extract, milk and cream until well mixed. Pour into the cooker. Cook 3 hours on High or 5 hours on Low until pudding is set. Spoon into serving dishes. Serves 8 to 10. Serve as is or with a squirt of whipped cream.

Camp Cook Tips
    * Go from oven, camp stove or campfire to the table with this attraction enameled red dutch oven.  


    * Plastic storage containers tend to hold odors.Occasionally give them a soaking in hot water with baking soda dissolved in it. 1 quart water+ 1 tablespoon baking soda. Rinse, air dry.


    * Serve
oysters the easiest way yet. Cook them on the half shell in  this cast iron grill pan. It’s also good for baking eggs  on the grill. Melt butter in the holes, break eggs, cover with a sheet of foil. To bake biscuits in this pan keep heat at medium low and turn several times to bake through and brown both sides.


    * Ruffled coffee filters are the ideal size “napkins” for serving tacos. 


    * Use this type of ice cream scoop on a seedless watermelon and serve the balls in cones. 


Make your own snack recipes, then package in snack bags to carry in a pocket or backpack. Recipes galore, some sweet and some savory. See Create A Gorp
 
Bonus Recipe

Secret Recipe Pasta
    The secret ingredient in this big, family batch of pasta is balsamic vinegar.

16-ounce package spaghetti
1/4 cup olive oil
2 large onions, diced
2 cans, 8 ounces each, sliced mushrooms, drained
1 tablespoon minced garlic
½ cup pasta water
1 teaspoon chicken bouillon
1/3 cup balsamic vinegar
½ cup shredded Parmesan cheese
Shaker of Parmesan


    While spaghetti cooks according to package directions, heat oil. Cook onions, mushrooms and garlic until onions are tender.
Drain spaghetti, saving some of the water. Add 1/2 cup pasta water to the onion mixture with the bouillon and vinegar. When bouillon dissolves, toss hot spaghetti with hot vegetable mixture. Add more pasta water if desired. Pass the cheese shaker. Serves 8.

   

Friday, June 23, 2017

3 One Pot Meals for Campers and RV Travel

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com 



    Subscribe to this weekly blog and Amazon auto-sends it to your Kindle or device. Free trial. 







Camp and RV 
Recipe of the Week


Beef-Bottom  Pizza
   
    This skillet pizza makes a meaty, one dish  meal on the stove top, grate or grill. There is no bread crust, making it ideal for low-carb diets.

1 egg
1/4 cup soy sauce
1/3 cup minute oats
1 pound lean ground beef
Small can mushroom pieces, drained
1 teaspoon Italian seasoning
½ cup tomato sauce
6 slices pepperoni, cut up
Grated mozzarella cheese


    In a medium bowl beat the egg and soy sauce. Stir in mushrooms, oats, and  half of the Italian seasoning. Let stand 5 to 10 minutes. Mix in ground beef until everything is well mixed.
    Lightly spray a 12-inch skillet with nonstick spray.  Press mixture into the cold pan in an even layer to form a crust. Spread with tomato sauce, leaving a half-inch border around  the edges. Arrange mushrooms and pepperoni. Sprinkle with remaining Italian seasoning. Cover and cook over low-medium heat until meat is done through. Sprinkle with cheese and return to the heat until it melts.Cut in wedges. Serves 6.
    Serving note: serve as a knife-and-fork meal or cut wedges of store-bought pizza crust and top them with hot pizza wedges. Or, put a wedge in a pita and you have a pita pizza.

Camp Cook Tips

    * Sprinkle graham cracker crumbs or vanilla wafer crumbs lightly over a bottom crust before adding fruit for pie. They add flavor and  help absorb excess juice.

    * Canned corned beef is one of the most versatile stand-by ingredients to carry for emergencies. Try using it in Strombolis.

    * When you need just a little lemon or lime juice, plunge in an ice pick, then squeeze juice out the hole you made.

    * Cook and drain carrots and fold in a little sugar and horseradish. .Butter optional.

    * If you are cooking a lot of sausage links, put a skewer through four or five and you won’t have to turn them one at a time.

    * Add a little powdered milk to the mixture when flouring chicken for frying. Chicken will brown faster.

    * Make inexpensive  bread sticks . Buy day-old hot dog buns, cut in six long sticks, season with butter, cheese, garlic salt, etc.

    See the Pantry Recipe of the Week, made with ingredients from your emergency shelf, at BoatCook.

 
Campground Potluck Recipe of the Week
Tex-Mex-Mac
    This easy, one-dish meal cooks over the campfire or one burner. It  serves up smartly, especially  when garnished with snipped cilantro. Best of all, everyone loves mac ‘n cheese. Serve it for the campground potluck, family reunion or church picnic.

3 cups water *
3 cups instant rice
2 cans, 15 ounces each, macaroni and cheese
28-ounce can diced tomatoes
1 teaspoon each chili powder, cumin, oregano
2 cans, 10 to 12 ounces each, chunk chicken
10-ounce can corn with bits of green and red pepper, drained
Small can diced chilies, drained
Minced cilantro

*Including liquid drained from tomatoes and canned chicken

    Bring water to a boil in a large, deep skillet and add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low fire. Sprinkle with snipped cilantro if you have some. Serves 10 to 15. 

Bonus Recipe
Sunset Skillet Supper
    The bacon and ham may provide all the salt needed. Add salt only to taste.

2 slices bacon, cut up
16-ounce package shredded cabbage for slaw
Small package matchstick carrots
1 Granny Smith apple, cored and cut up
2 large redskin potatoes, scrubbed and diced
16-ounce canned ham, diced
½ cup dry white wine
2 teaspoons caraway seeds
Freshly ground pepper to taste
    In a large skillet or Dutch oven fry out the bacon until it’s crisp, gradually stirring in  apple and vegetables. Stir in ham, wine and caraway seeds.  Cover and cook over low heat until vegetables are tender. Spoon onto six plates and pass the pepper mill.

Friday, June 16, 2017

Summer Camping and RV Recipes

Blog copyright Janet Groene. All rights reserved. To ask about rates to place one ad, one year, all six Groene sites email janetgroene@yahoo.com

When you subscribe to this blog Amazon sends it to your Kindle every week. Free trial.












 Just scrunch up the foil to steam this shrimp meal over the campfire, in a Dutch oven or in the oven. No turning necessary.


  



Camp and RV Recipe of the Week
Campfire Shrimp in Scrunch
    A twist of the wrist seals this succulent meal in scrunched foil to cook on campfire, grill or RV oven.

Butter or liquid margarine
1 can of whole potatoes (8 small potatoes), drained
2 plum tomatoes, diced and drained
1 can sliced green beans, drained
More butter
12-ounce bag of cooked, tail-off, de-veined shrimp
White cooking wine

Old Bay seasoning
Dried parsley flakes

Lemon wedges (optional)

    Butter the centers of 4 squares of foil.  Raise 4 corners of the foil to form shallow bowls while you pile up ingredients.

    Cut potatoes in quarters. Arrange potatoes and green beans on foil and add some butter. Top with shrimp. Drizzle each with 2 tablespoons white cooking wine. Sprinkle with Old Bay Seasoning and dried parsley flakes.
    Bring corners of the foil together and twist. Place over well-started coals and heat. Beware of hot steam when opening foil. Eat out of the foil. Garnish with lemon wedges.
Cook’s note: instead of canned potatoes you can also use ½ to 1 cup thawed diced potatoes per serving.
    Oven method: Proceed as above and bake 25 to 30 minutes at 350 degrees.
    Skillet method: Squash packets to fit in a covered skillet or Dutch oven. Heat thoroughly.

Tips for the Camp Cook

    * Make fruity pancake syrup by boiling two cups sugar with one cup fruit juice such as white grape, pineapple, apple, berry. Optional: add a tablespoon of fresh lemon juice or ½ teaspoon of vanilla extract.

    * Did you accidentally make a soup or stew too salty? One solution is to double every other ingredient, continue with the recipe and freeze the extra half for a future camp-out. Another is to dice a potato into the soup and let it absorb the excess salt.

    * Make a sweet sauce for plain cake or gingerbread. Save juice from canned fruit. To 2 cups juice add 1 tablespoon each of butter, minute tapioca  and lemon juice. Simmer until thickened.

    * Keep butter in the freezer and grate it into biscuits or streusel toppings. Mixing is easier and distribution is more even than using a pastry blender.

    * If you don’t have a spatter screen, up-end a metal sieve or colander over the frying pan.
 



How much food will you need for a week of canoe camping in the boondocks? A month in a fly-in fish camp? A two-week power outage? See Survival Food Handbook.    



 





Healthy and homemade, my money-saving snack recipes make a big batch that you can package by the cupful for your pocket, lunchbox or backback. See Create A Gorp.
 


 Campground Potluck Recipe of the Week
Sweetpea Pasta Salad
    To make an even larger batch of this salad, add more vegetables such as sliced celery, diced sweet onion, tomato or green pepper.

2 cups radiatori pasta, cooked and drained
2 cans, 15 ounces each, chickpeas, drained and rinsed
½ cup Italian dressing
Large red sweet pepper, seeded and diced
2 cups peas, thawed
1 bunch scallions, trimmed and sliced
Small head lettuce, cut in bite size
Italian dressing to taste
    Mix warm pasta and chickpeas with ½ cup Italian dressing. Fold in remaining vegetables and additional dressing to taste. Chill.  Makes 12 to 15 potluck servings.

See the Pantry Recipe of the Week, made with no fresh ingredients during power outages or emergencies. http://www.BoatCook.blogspot.com
Bonus Recipe
Salmon Steaks Burgundy
    Give a whole new complexion to salmon steaks with the blush of robust  red wine.

 
4 salmon steaks
About 1/3 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy
    Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside.  Discard excess flour mixture.
    Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding e more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon one or twice while wine boils away and a glaze is formed. Serves 4.
 

Friday, June 09, 2017

Cooking Hacks for Campers, Motorhome, RV Travel

blog copyright janet groene. All rights reserved. To ask about rates to place one ad, one year, all Groene sites email janetgroene@yahoo.com
   
Never miss another recipe, review or tip. Subscribe to this blog and Amazon auto-sends each post to your Kindle or device. Only 99 cents a month. Free trial.

Order Janet Groene's cookbook, Cooking Aboard Your RV, 2nd Edition here.





Camp and RV Recipe of the Week
Salmon Wiggle
    Make this healthful seafood meal with  cooked  or well-drained canned salmon. It can be made a day or two ahead, so it’s ideal for weekend campers who prepare some foods at home.

1 packet lemon gelatin dessert mix, regular or sugar-free
1 teaspoon onion salt
1 cup boiling water
½ cup each mayonnaise and sour cream
1/4 cup ketchup, chili sauce or cocktail sauce
2 large ribs celery chopped
½ cup salad olives, well drained
2 cups finely chopped cooked salmon
Bottled ranch dressing (optional)


Dissolve gelatin and onion salt in boiling water. Whisk in mayonnaise, sour cream and ketchup or sauce. Stir in celery, olives and salmon. Chill until set. Spoon onto beds of lettuce. Pass the ranch dressing. Serves 4 to 6.



  
 

Be prepared in camp and at home. This prepper book is also a guide to provisioning your camp for emergencies or boondocking. Focus is on affordable supermarket supplies not pricey survival rations. Order here.


Campground Potluck Recipe of the Week
Calico Casserole
    When it’s your turn to bring a meat dish to the campground potluck, make this affordable ham meal. Buy fully cooked smoked ham and ask the butcher to grind it for you. This casserole is VERY quick and easy. Use the same saucepan for three steps, then bake it in a disposable foil baking pan.  

 
2-pound bag of frozen mixed vegetables*
Medium onion, diced (optional)
12-ounce bag of shredded cheddar cheese

3 cups dry bread crumbs
1 stick butter

1 cup flour
1 teaspoon each salt, pepper, dry mustard, crumbled dried thyme
6 cups milk

2 ½ to 3 pounds ground, fully cooked ham**


* The familiar mixture of corn, peas, cut green beans,  not chunky vegetables for stew
** I buy a 3-pound Hormel Cure 81 ham and ask the butcher to grind it.


1. Cook vegetables. Drain. Put them in a buttered casserole. Spring with cheese. Set aside.
2. In the same pan that cooked the vegetables, melt butter and stir in bread crumbs until toasty. Remove them to save for later.
3. Put milk in the same pan used for the bread crumbs. It’s OK if it’s still a little crumby. Whisk flour and seasonings into cold milk, then cook until sauce is thick, stirring over low-medium heat. Pour over vegetables.
4. Add ground ham and top with bread crumbs.

    At this point the casserole can be covered and chilled for future heating. Or bake it now at 350 degrees 30-40 minutes or until heated through. To bake later, allow more time if casserole is chilled.

Product Review
Caveman Coffee
 

     Three Hollywood celebs who are known for their stunts and MMA,  bought a cave in New Mexico and reinvented coffee. If I were a wine writer I’d praise Caveman Coffee’s “nose” and tight, steely structure. Simply said, it’s aromatic and delicious with a wonderful afterglow.
    For campers and RV travelers, the big news  is Caveman Cold Brew liquid concentrate. Combine one part of it with three parts water and it’s a real cuppa joe or a killer glass of iced coffee. It’s quick, compact and no coffee pot is needed to get a true brew.
    Read about the background of the movie stars who are behind this company at http://www.cavemancoffeeco.com  


Camp Cook Tips
    *Disposable foil pans save time and but they can be floppy and dangerous when hot. Handling is safer if you place them on a baking sheet. 


    * Whisk two eggs, ½ cup vegetable oil and a cup of apple butter. Stir in 2 cups biscuit mix and bake in a bread pan. Good when warm but slices easier if cooled and wrapped for several hours. 


    * To keep foods upright as they bake (such as stuffed peppers) put an inch of dry rice or small dry beans in the pan. Nestle peppers into the bedding.


    * Cut fruit out of orange halves and use for another purpose. Then stuff the orange skins with prepared stuffing. Bake and serve with grilled chicken. 


    * To make “evaporated" milk stir 2/3 cup dry milk powder into one cup water. Let stand two to three hours and stir again. It takes several hours for the milk to hydrate and get creamy.


    * Make shortcut stuffed “cabbage” by rolling hot dogs or thawed meatballs in lettuce leaves. Place in pan seam side down. Add seasoned tomato sauce. Heat, devour. Nice with rice.


    * Instead of bread crumbs, sprinkle buttered noodles with caraway seeds or poppy seeds. Toss and serve.

   
Bonus Recipe
Petal Pie
 

1 tube layered refrigerator biscuits
2 to 3 plum tomatoes, diced and drained
6-8 slices pre-cooked bacon, cut up
Large egg
1 cup grated cheese
1/3 cup mayonnaise
Small onion, finely diced


    Separate layers of biscuits and line the bottom of a pie plate, overlapping biscuit layers to form a crust. Strew with tomatoes and bacon. Whisk egg and mix in mayonnaise, cheese and onion. Place dollops of this mixture evenly on the pie. Bake 20-30 minutes at 350 degrees until topping is browned and crust is golden. Serves 4.
    Skillet method: proceed as above. Cover skillet and cook over low-medium heat until filling is set and crust is golden on the bottom. Top will not brown.