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Everyone is a prepper with my newest cookbook. Fill the pantry with shelf foods from the supermarket to use now or hold for emergencies, boondocking, power outage. Every recipe, breakfast to dessert, can be made with canned and packaged foods from the supermarket. No high-priced survival foods needed.
Campground Potluck Recipe of the Week
(Scroll down to see the camp and RV recipe of the week.)
Cranberry Waldorf Salad
Quick and colorful, this make-ahead salad can be made ahead and brought out at the potluck with a tah-DAH.
1 can whole cranberry sauce
1 can pie-sliced apples (not apple pie filling)
1 ½ cups diced celery
1 cup coarsely chopped walnuts or pecans (optional)
Large (8-serving) package red gelatin dessert mix
1 cup boiling water
2 cups cold water
In a 10 X 14-inch dish, mash cranberry sauce. Mix in apples, celery and nuts. Dissolve gelatin in boiling water. Add cold water then stir into cranberry mixture. Cover with plastic wrap and chill thoroughly. Provide a spoon for serving. Makes 10 to 12 potluck servings. Optional: just before serving, “frost” the salad with sour cream.
Healthier, homemade trail mix recipes. Fine-tune my recipes to your own dietary needs such as low sugar, no salt, gluten free, etc. New recipe each week at Create A Gorp.
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Camp and RV Recipe of the Week
Shortcut Apple Crisp
Spoon this healthful dessert into disposable cups and serve. Choose any cereal you wish as long as it’s crushable. I like frosted flakes but gluten-free or sugar-free are OK too. The applesauce can be sugary, unsweetened or flavored, homemade or store-bought, fine or chunky. Your choice.
1 cup crushed crisp flake cereal (about 3 cups before crushing)
2 tablespoons white or brown sugar or equivalent
½ teaspoon cinnamon
3 cups applesauce
Crush cereal in a plastic bag. Add sugar and cinnamon and “work” the bag gently to mix. Spoon applesauce into serving dishes and sprinkle with topping. Serve at once. Makes 4 to 6 portions.
Cook’s note: Optional: finish off with a squirt of whipped cream. Option #2:put ingredients in a microware dish, drizzle top with melted butter and nuke or bake. Serve warm.
Camp Cook Tips
* Keep a supply of colorful, single-serve drink mix “sleeves” and stir into applesauce at the rate of one “sleeve” per two to four cups applesauce. Add a berry flavor, lemon or lime, or peach tea for an exotic taste.
* Just before serving a chopped salad, fold in a handful of Fritos for a pop of salty flavor and crunch.
* Pop-up trash containers are a boon to campers. They are disposable, or you can use liners. They store flat until needed, then flick open, stand upright and can be labeled for recycling.
* Self-releasing ice cream scoops come in many sizes. Use a small one for meatballs or drop cookies, larger ones to serve mashed potatoes or cottage cheese.
* Use a hamburger press to make uniform patties and also homemade tortillas. Separate with inexpensive patty papers.
* You can’t have too many cowboy style red bandanas so I buy 'em by the dozen. They are inexpensive, washable and usable as napkin, place mat, gift wrap, neckerchief or head band. To play hobo for the day, tie up each lunch in a red bandana and head for the trail.
* A sudden surge in campground water pressure could damage delicate RV plumbing. Simply screw an inexpensive water pressure regulator on your hose.
Confetti Corn Salad
This marinated salad starts with canned corn and gets better every day. Serve it as a side dish or condiment. Or, make it a main dish salad by adding diced chicken, ham, tuna, tofu, etc.
4 cans, 15 or 16 ounces each, whole kernel corn (about 8 cups)
Small jar (4 ounces) diced pimento
1 green bell pepper, cut in small dice
1 red sweet pepper, cut in small dice
3 ribs celery, cut in small dice
I bunch scallions, white and light green only, thinly sliced
3/4 cup Italian dressing (or to taste)
Optional: add a handful of finely chopped parsley or cilantro
Drain corn and pimento well and put in a large plastic freezer bag or other container. Add all remaining ingredients, close and tip it around gently to mix well. Keep cold up to 5 days. Makes about 12 servings of ½ cup each.