Friday, February 17, 2017

Camping and RV Meals and Menus

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Camp and RV Recipe of the Week
Baked Chicken Salad

    With springtime we start thinking about easy salads for camping, but there is still enough chill in the air to warrant a hot meal. Here’s how to have the best of both.

2 cups cut up cooked chicken
½ cup chopped peanuts
2 cups thin-sliced celery
1 cup peas, thawed
Small sweet onion, finely diced
About ½ cup each crushed potato chips and grated Cheddar cheese
    Combine chicken, celery, peas, peanuts and enough mayonnaise to bind them together. Top with a mixture of chips and cheese and bake at 350 degrees to heat through. Serves 4.
    Stove top method: Make chicken salad with chicken, celery, peas, peanuts, grated cheese and mayonnaise. Heat gently and sprinkle with crushed potato chips just before serving.

See this week’s Pantry Recipe, made entirely with shelf-stable ingredients, at Boat Cook. 

Have an entire cookbook of recipes made with pantry foods. It's also a guide to provisioning your camper with affordable supermarket staples. See Survival Food Handbook.

Campground Potluck Recipe of the Week

Applejack Rice
½ cup applejack (or apple schnapps)
1 cup raisins
2 cups apple juice
2 cups water
4 cups instant rice
20-ounce can of sweet potatoes OR
2 cups peeled, diced, cooked sweet potatoes
2 or 3 crisp apples such as Fuji or Granny Smith
½ stick butter, cut up
Salt, pepper to taste

    Warm the applejack and soak raisins. Set aside. Bring apple juice and water to a boil and stir in instant rice. Cover and set aside for 10 minutes. Drain and dice sweet potatoes. Core and chop apples. Fold into warm rice with butter and undrained raisins. Heat gently and stir.  Adjust seasonings. Serve at once or reheat later. Serves 10.

Camp Cook Tips of the Week
    * Whether your pizza dough is store-bought or homemade, here are ways to make it more your own. Before rolling it out, quickly knead in one of these: grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut just until well distributed. Do not over-work dough.  Not recommended for dough that comes in a tube. 

    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender.

    * Easy garlic: put a mound of salt on cutting board and crush garlic cloves with the flat side of a knife. Discard papery peel.  Garlic is now ready to use. Use remaining salt to scrub the cutting board. 

    * When you get breads at the bakery for a camping trip, have them slice some loaves extra thick for making “toad in the hole” breakfast eggs.  No toaster needed. 

    Homemade trail mixes save money and allow you to fine-tune recipes and portions to your own needs. See a new recipe each week, some sweet and some savory, at Create A Gorp.

Bonus Recipe
Dilled Onions   
    This easy condiment can be served in salads or hamburgers. It keeps for days in the fridge or ice chest. 

2 large onions (I like Vidalia)
½ cup each sugar and white vinegar
1/4 cup water
2 teaspoons salt
1 teaspoon dried dillweed

    Slice or dice onions depending on how you will serve them. Bring sugar, vinegar, water, sugar, salt and dill to a boil and pour over onions. Cool and chill overnight before serving.

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