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Camp and RV
Recipe of the Week
Chunky Chicken Scrapple
A take on fried cornmeal mush, this meaty main dish puts a crispy finish on a hearty mix of polenta and chicken. The chilled loaf keeps in the fridge or ice chest for up to three days, so it’s ideal for a solo traveler or couple. Slice off some each day to fry crisp, hot and fresh.
3 cups water*
2 chicken bouillon cubes
2 tablespoons dried onion bits
1 cup cornmeal
Dash nutmeg, cayenne pepper , sage (optional)
10-ounce can of chunk chicken, broken up
Vegetable oil for frying
* Including any juice from the chicken.
Bring 2 cups water to a boil and dissolve bouillon. Stir in onion bits. Stir cornmeal into a cup of cold water and stir into boiling broth. Stir over low heat until it thickens. Stir in herbs and chicken. Cover and cook , stirring over very low heat, 10 minutes until very thick. Put mixture in a greased loaf pan and chill until firm.
Slice in 10 portions. Dip in flour and fry on both sides in hot vegetable oil until it’s crispy. Serve hot. Serves 5.
Serving suggestion: make up a package of sausage gravy mix according to label directions and stir in a cup or two of thawed peas. Spoon over scrapple.
See our Pantry Recipe of the Week, made entirely from cans and packages you can stow in your emergency pantry. http://www.boatcook.blogspot.com
Campground Potluck Recipe of the Week
Bonus points if you can serve this in a clear bowl, letting the yummy layers show through. I’ve found large, clear plastic bowls at tag sales for 25 or 50 cents. I save them for campground potlucks and simply discard them.
1 pan of brownies, your own or store-bought
16-ounce tub of whipped topping
2 packages, 4 servings each, chocolate fudge instant pudding
1 tablespoon instant coffee powder (optional)
3 or 4 nutty or toffee candy bars, chopped
Small jar maraschino cherries, well drained and cut up*
Crumble the brownies. Stir instant coffee into pudding mix and complete it according to package directions. Make layers in a bowl alternating brownies, pudding, candy, cherries, whipped topping, repeat. Top with a final sprinkling of candy or cherries. Chill. Serves 10.
* Use leftover juice to sweeten tea or fruit punch.
Tips for the Camp Cook
It's hard to find a complete set of measuring cups. Some sets don’t include 2/3 and 3/4 cup measures. I like this set in stainless steel. Unlike plastic cups, they can also be heated on the stove to, say, melt butter.
* Tip: to measure “packed” brown sugar, fill the right size cup, then ram it down with the next size smaller cup. This is also a way to mold servings of rice. Spray a half cup measure with nonstick spray. Tamp down hot rice with the next size smaller cup, then hold the cup over the plate and give it a sharp whack to unmold the rice.
* Try a different scooper for a change with a sweet dip such as fruited yogurt. Break crisp waffle cones into chunks. Cake cones are too fragile and they wilt quickly.
* If you make parfaits or banana pudding with vanilla wafers, try using layers of honey-sweetened round oat cereal instead.
* Why stop with pineapple upside down cake? Sweeten pie-sliced apples with brown sugar and cinnamon. Put in a greased , nonstick skillet. Top with apple cinnamon muffin mix batter, made according to package directions. Cover and bake until topping is firm to the touch.
* Add a spaghetti claw to your galley. It serves pasta, sauerkraut, spaghetti squash, shredded cabbage and other stringy foods. It’s also the best way to lift eggs or potatoes out of boiling water. In fact, I keep a couple on hand, a durable stainless steel claw for the galley and another for arranging hot coats and briquets. Cheap plastic claws also make good back scratchers for people or pets.
* This is the most fun with hot dogs since relish. Make a grid in sausages and dogs using this Slotdog and they'll hold more ketchup, cheese and other goodies.
Women on the go in an RV, camper or motorhome get their groove on with Janet Groene at Solo Woman RV.
Holy Smoke! Sassy Sauce
Something different and more interesting for the same old chicken? Pass this sauce. It also goes well on plain rice or on roasted wienies.
12-ounce jar roasted red peppers
1/3 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons smoked paprika
1 cup coarsely chopped toasted, salted pecans
Drain peppers well and chop them. Whisk paprika into oil and vinegar. Stir in pecans and peppers. Serve hot or cold. Makes about two cups.
Where to go next? Follow Janet Groene's travel tidbits and teasers at http://www.janetgroene.blogspot.com