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Camp and RV
Recipe of the Week
Elegant Egg Sauce
Turn the same old camping dishes into a creamy sensation with this kicky sauce. It works with any milk-–fresh, canned or reconstituted .
3 hard-cooked eggs
½ stick butter
1/4 cup flour flour
About 2 cups milk
1 tablespoon each parsley flakes and prepared horseradish
Salt, pepper to taste
Peel and chop or mash eggs and set aside. Melt butter and stir in flour. Gradually stir in milk to make a smooth sauce to the desired thickness. Stir in parsley, horseradish, salt, pepper and eggs. Makes about 3 cups sauce.
Spoon over vegetables, meatloaf, ham steak, omelet, rice, ramen, pasta, mashed potatoes, ad inf.
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Campground Potluck Recipe of the Week
Pasta with Peas
You could add chopped, cooked chicken to make this a main dish casserole or serve it as a side dish with meat from the grill. Your shortcut is canned soup, creating a creamy and flavorful sauce. To make it a vegetarian dish, use two cans cream of celery soup.
16-ounce package of rotini pasta
Medium onion, finely diced
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
2 tablespoons honey mustard
2 cups frozen peas, thawed
Bring a pot of water to a boil and cook pasta and onion. Drain, saving 2 cups water. Whisk soups and mustard into this water until smooth. Return to the pasta pot with the peas. Cover and cook 3 minutes over low heat. Stir and serve.
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Camp Cook Tips
* Make your “overnight” cole slaw recipe a different way. Pack pint bags or containers with shredded cabbage. Pour hot dressing equally over each. Cover and chill, turning occasionally. Slaw is now pre-portioned to use one day at a time.
* Forget to bring mayo? Make potato salad or cole slaw dressing. In a bowl mix ½ cup sugar, 3 tablespoons flour and ½ teaspoon each salt, pepper, dry mustard and paprika. Whisk 2 eggs in a heavy pan over low heat, gradually whisking in dry ingredients and ½ cup each vinegar and water. When it’s thick and smooth, remove from heat and stir in ½ stick cut-up butter. Makes 1 ½ cups.
* Make hush puppies the easy way. Prepare a box of cornbread mix, using only enough liquid to make a thick dough. Fold in diced, drained chilies and finely chopped onion. Deep fry by the tablespoon.
* To make a skillet Chicken-in-a-Blanket for four people, brown and braise four portions of skinless, boneless chicken. Whisk a cup of self-rising flour with ½ cup mayonnaise and 1 cup of milk. Pour over hot, cooked chicken. Cover and cook until blanket is firm.
* Fry out a pound of ground turkey, fold into stove-top stuffing and make stuffed peppers. Set each on foil, bring up corners and twist to seal. Place on the grill over moderate fire until heated through.
Corned Beef Salad
Serve this meaty salad in squares on a bed of lettuce.
1 cup water
1 package lemon gelatin dessert mix
12-ounce can of corned beef
1 cup mayonnaise
3 cups finely chopped vegetables such as sweet onion, red and green sweet pepper, celery
Bring water to a boil, remove from heat and stir in gelatin until it dissolves Stir corned beef into the hot mixture, breaking it up. Stir in mayonnaise and vegetables. Put in a 9 X 12-inch dish and chill. Cut in squares. Serves 6.