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Camp and RV
Recipe of the Week
I pound scallops
1/2 stick butter, divided
Small can or jar sliced mushrooms, drained
1 1/2 tablespoons cornstarch or instant blend flour (e.g. Wondra)
1 ½ cups milk or half and half
1 tablespoon each Worcestershire sauce and grainy mustard
½ cup dry bread crumbs
Drain the scallops and pat dry with paper towels. If large, cut in bite size. Fry in half the butter, gradually adding mushrooms until nicely browned. Whisk flour or cornstarch into the milk. Stir into scallops, stirring over low/medium heat while adding Worcestershire sauce and mustard. In a small, nonstick skillet, brown bread crumbs in remaining butter.
When scallop mixture thickens, spoon over a base such as baked potato, polenta or noodles. Sprinkle with browned bread crumbs.
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How to provision your RV for a week in the boondocks? A month on the road? Pantry foods for emergencies or unexpected guests? See Janet Groene’s Survival Food Handbook.
Camp Cook Tips
*When you make a gravy or sauce with flour it’s more opaque. When made with cornstarch, it’s clearer. If it’s to be frozen for later, the sauce or gravy will thaw better if made with rice flour.
* Make a batch of stuffing and stir in 2 beaten eggs. Put in an unbaked pie shell. Bake and serve in wedges.
* When melting butter to serve over hot sweet potatoes, stir in 1 teaspoon dry orange gelatin dessert mix per stick of butter.
* Divide cooked asparagus spears or whole green beans into portions and tie with strips of scallion.Looks prettier, serves easier.
* Make your own cornbread stuffing mix. Dice cornbread and bake at 175 degrees until it’s completely dry. Add crumbled sage, celery seed, dried onion bits. Seal bag. In camp, add hot water to taste and let steep until moist and flavorful.
* Use the coarse side of a box grater to shred a can of Spam. Saute in hot oil with onion and peppers.
* Grind leftover popcorn in a blender or food processor. Stir into pancake or muffin batter.
Need a Mother’s Day gift? Janet Groene’s Cooking Aboard Your RV, 2nd Edition, is found at paperback or Kindle.
Campground Potluck Recipe of the Week
Ham Salad Sliders
These sliders go like hotcakes at a tailgate party, Happy Hour or potluck.Unlike mayonnaise-based ham salad, this doesn’t “weep”, so it’s a good choice if you’re making the sliders ahead. Refrigerate, but bring to “room” temperature before serving.
3 packages, 1 dozen each, dinner rolls
2 pounds ground, fully cooked ham
2 sticks butter, softened
3 tablespoons celery seed
1 tablespoon onion powder or onion juice
1/3 cup Dijon style mustard
Do not separate rolls. Cut off the tops of the blocks. Mix everything else and spread on the cut side of the rolls. Add tops, then cut rolls apart. Makes 36 sliders.
Spinach Skillet for Two
10-ounce box spinach, thawed and squeezed dry
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon ground nutmeg
1 or 2 eggs
1 ½ cups dry, farmer style cottage cheese
2 tablespoons grated Parmesan cheese
Salt, freshly ground pepper to taste
In a small saucepan, heat the spinach in hot olive oil, gradually stirring in garlic. Cover and simmer over low heat 5 minutes until spinach is tender. Whisk eggs and stir in cottage cheese, Parmesan and seasonings. Pour over spinach. Cover and heat until set. Serves 2.
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