Subscribe to this blog and Amazon auto-sends it to your Kindle every week. For a free trial click here.
Camp and RV Recipe of the Week
Skillet Corn Cakes
3/4 cup milk
1 cup self-rising cornmeal
1 tablespoon self-rising white flour
1 teaspoon sugar
Whisk egg and milk until well mixed, then stir in cornmeal, sugar and flour. Drop in 1/4 cup puddles onto a hot, greased skillet. When one side is brown and the cake is filled with bubbles, turn and brown the other wise. Serve with butter, honey, jam, etc. Serves 2.
Survival Food Handbook is more than a prepper cookbook. It’s a guide to choosing and stowing food reserves for the home, camper, boat, cabin at the lake or ski lodge. No high-priced survival rations needed. Book calls for affordable, familiar supermarket foods you’ll constantly use and replace. http://amzn.to/1WdYqbe
Camp Cooking Tips
* Beware “household tips” that tell you to pour salt on icky oven spills. It works but salt is highly corrosive. The floor in my friends’ RV oven rusted through in only two years. Instead, get one of the new silicone oven mats. They catch spills and are reusable. This one can be cut to fit any RV oven, microwave or toaster oven.
* Rule of thumb: to make about two cups of crumbs you need 28 graham cracker squares or 44 vanilla wafers.
* For a change, make meatloaf with 2 pounds of ground beef and a pound of bulk sweet Italian sausage. Add eggs, bread crumbs, canned milk, salt, pepper and a little Italian seasoning. Bake as usual. Slice and serve warm or cold in buns.
* Do you use a generator or inverter? If so, note both the starting load (may be called starting wattage or surge load) and running load/watts of electric appliances to make sure you don’t ask too much of the generator all at once.
* Tame any tomato-based recipe (spaghetti sauce, soups, chili, stewed tomatoes) by stirring in a teaspoon of sugar just before serving. Somehow this works whether the food is a pint or a gallon.
Campground Potluck Recipe of the Week
Party Potato Scallop
2 slices thick-sliced bacon, cut up
Large onion, finely cut up
10-package baby spinach
Water and milk
2 boxes of scalloped potato mix
In a large kettle, fry out the bacon until pieces are crisp, then add and stir-fry onion until it softens. Continue frying while you stir in the spinach. When it’s limp, add the water/or milk and sauce mix specified on the potato packages. Bring to a boil and add seasoning mix and dried potatoes. Cover and cook over low heat 20-30 minutes until potatoes are tender. Stir and serve. Makes 10 to 12 potluck portions.
Love a nourishing nosh that you can carry in a pocket for hiking, beach combing or a walking dessert after a big meal? See Create A Gorp. Save money when you make a big batch, then package in snack bags.
3-Ingredient Breakfast Wraps
1 pound lean sausage (mild, medium or hot)
2 jars Old English cheese spread
6 burrito-size flour tortillas
Fry out the sausage, breaking it up. Spoon off any excess fat and stir in cheese spread until it melts. Make burritos and serve hot. Makes 6 portions.
Women who are on the road in an RV get together at http://www.solowomanrv.blogspot.com