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Campground Potluck Recipe of the Week
Slow Cooker Marble Pudding Cake
1 cup water
½ cup vegetable oil
15-ounce box of lemon flavor cake mix
1 box of instant lemon pudding mix
1 cup raspberry jam, jelly or preserves
Butter the cooker insert. Whisk eggs, water and oil well, then stir in dry mixes. Put batter in the cooker. Drop jam by the tablespoon and stir just enough to marble. Cook 4 hours on Low. Spoon into serving dishes and serve plain or with ice cream, whipped cream, chocolate sauce, etc. Makes 10 portions.
Camp and RV Recipe of the Week
Cajun Pork Chops with Fig Gravy
Cook a meaty treat on the stove or over the campfire in a Dutch oven. This is my adaptation of a recipe from the Caillou Lake region, Terrebonne Parish of Louisiana. It's from one of the most authentic Cajun cookbooks on the planet. Cooking in Cajun Country by Karl Breaux and Chere Coen is available here.
6 center-cut pork chops, 3/4 inch thick
3 tablespoons cooking oil
2 medium onions, julienned
Medium green bell pepper, julienned
2 cups chicken broth or stock
1 tablespoon beef base (I like Better Than Bouillon)
2 ½ teaspoons Cajun/Creole seasoning
3/4 cup fig preserves (found in the jams and jelly department)
½ stick butter
Brown chops on both sides in the hot oil until internal temperature reaches 160 degrees. Set aside. Add onion and bell pepper to the pan and saute until tender. Add broth, beef base and seasoning. Stir to dissolve beef base. Simmer, covered, 30- 45 minutes. Add preserves and cook 8-10 minutes. Remove from heat and add butter a tablespoon at a time, stirring sauce after each addition. Return chops to the pan to reheat for a few minutes. Serve over rice. Serves 6.
Janet Groene’s Survival Food Handbook is a guide to supermarket foods to provision your home or camper with shelf-stable rations for emergencies, power outage or boondocking. No high-priced survival packs needed to make more than 100 delicious recipes from the shelf.
Lemon Glazed Carrots
Peel and cut up carrots or buy a bag of ready-to-cook carrots or carrot sticks. Chill leftover glazed carrots to put in a salad tomorrow.
2 cups water
½ teaspoon salt
½ teaspoon crumbled, dried thyme
32-ounce bag of carrots
3-ounce package of lemon gelatin dessert mix
1/4 cup sugar
Bring water to a boil with salt and thyme. Add carrots and cook until almost tender. Add gelatin and sugar and boil, stirring occasionally, 15 minutes until carrots are tender and glazed. Serves 4 to 6.
Pocket snacks don’t have to be full of fat, sugar and dietary no-no’s . And they don’t have to cost a fortune. My easy recipes make a big batch you can divide into snack bags and tuck in a pocket, backpack or lunch sack. See Create A Gorp.
Camp Cook Tips
* To make steamed breads and puddings in a slow cooker, put dough in a steamer insert or in tin cans and cover with foil. Add 2 inches of water and cook as directed. Condensation forms under the slow cooker lid. Foil keeps it from dripping back into the food.
* Perk up your next burgers or meatloaf. Instead of bread crumbs, use crushed honey mustard pretzels. Add two cups crushed pretzelsto 2 pounds of ground meat or turkey, 1 finely chopped onion and 2 beaten eggs. Cook in patties or make meatloaf.
* Some slow cookers cook unevenly. If yours has a “hotspot”, don protective gloves to lift out the insert, lid and all, and turn it after the first hour or two of cooking.
See the Pantry Recipe of the Week, made from shelf-stable ingredients when your fresh food is gone. BoatCook.