Subscribe to this blog for Kindle and Amazon sends it to your device automatically each week. Start with two weeks free.
Camp and RV
Recipe of the Week
2 cups peeled eggplant, cut in bite size
2 tablespoons olive oil
Small green bell pepper, seeded and diced
Small red sweet pepper, seeded and diced
Medium zucchini, diced
Large onion, diced
2 teaspoons minced garlic
1 cup arborio (short grain) rice
2 cups hot water
2 bouillon cubes (chicken, beef or vegetable)
Fresh Parmesan cheese, shaved
Stir-fry eggplant in hot oil, gradually stirring in peppers, zucchini, onion and garlic. Stir in rice. Dissolve bouillon in hot water and stir 1/4 cup into the hot mixture over medium heat. When liquid is absorbed, add the next quarter cup and so on. Rice should be creamy and tender and all liquid absorbed. Serve with shaved Parmesan. Serves 4.
Janet Groene's book Cooking Aboard Your RV 2nd Edition, makes a good Mother's Day gift.
Camp Cook Tips
The experts at Weber Grills offer these 10 Top Tips for Smoking. Add them to your barbecue skills and you’ll never regret it. To order the best smoker cookbook go here.
1. Start early. Best flavor absorption occurs when meat is raw.
2. Most of the time, go low and slow.
3. Regulate heat with a water pan. If your grill doesn’t have one, fill a disposable foil pan with water.
4. Don’t over-do. Too much smoke makes for bitter meat.
5. Watch the color of smoke. White is good, black bad.
6. Keep air circulating by using the vents on the grill.
7. Be there. Don’t leave the grill unattended. You may have to add charcoal, adjust vents or add water.
8. Try not to peek. Smoke and heat escape when you do.
9. “Let bark get dark”, say the Weber folks. The meat should glisten with a dark mahogany crust.
10. Focus on the feature. Other flavors on the menu should support the smoke recipe, not overpower it.
Campground Potluck Recipe of the Week
This salad dish needs to soak up flavor in the refrigerator or ice chest overnight. Save room by making it in a 2-gallon zip-top bag.
1 can of condensed cream of tomato soup
1/4 cup sugar
3/4 cup apple cider vinegar
1/4 cup vegetable oil
1 tablespoon dried dillweed
1 teaspoon each celery seed, salt, pepper and dry mustard
#10 can of sliced carrots, drained (about 8 cups)
Whisk soup, sugar, vinegar, oil and spices until sugar dissolves. Put carrots in a large bag and add dressing mixture. Refrigerate overnight, turning occasionally. Empty into a large bowl and provide a draining spoon for serving.
See Janet Groene’s Pantry Recipe of the Week, made entirely from shelf-stable ingredients, at http://www.BoatCook.blogspot.com
Oyster Skillet Bake
1/3 cup milk
1 cup of crumbs made from round, buttery crackers
1 pint oysters, drained and picked over
14.5-ounce can whole kernel corn, drained
1 rib celery, finely diced
Heavily butter a nonstick skillet. In a bowl whisk the egg and milk. Fold in cracker crumbs, oysters, corn and celery. Bake in a covered skillet over low/medium heat until it sets, about 35 minutes. Cut in three or four wedges.