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Camp and RV
Recipe of the Week
Creole Cheese Sandwiches
In the southern United States, pimento cheese is as common as peanut butter. This is a spicier version made without mayonnaise, so it’s an excellent keeper. I like it on hearty peasant bread, dark rye or rye crackers.
8-ounce package grated cheese
4 strips of pre-cooked bacon, chopped up
Small green sweet pepper, finely diced
1 teaspoon Worcestershire sauce
1 stick butter, softened
Bottled chili sauce
In a bowl lightly toss cheese, bacon, pepper and Worcestershire sauce until well blended. Stir in butter to bind the mixture and add chili sauce to taste. Make sandwiches or spread on crackers.
Survival Food Handbook is not just a prepper guide but a handy reference on provisioning your camper or RV. Every recipe in the book can be made from shelf-stable foods.
Eat well anywhere. See Create a Gorp for snack recipes to carry in a pocket or backpack.
Campground Potluck Recipe of the Week
Serve this festive, economical starch course as a side dish or as a vegetarian, gluten-free side dish.
Mushroom Barley Casserole
1 stick butter
1 pound sliced mushrooms
Medium onion, diced
2 cups pearl barley
½ teaspoon ground nutmeg
1/3 cup raisins, dried currants or dried cranberries (optional)
4 cups chicken broth
½ cup water
In a large pot saute mushrooms in butter, gradually stirring in onion and barley. Add remaining ingredients and bring to a boil. Cover, reduce heat and cook 30 minutes or until barley is plump and liquid absorbed. Fluff with a fork. Serves 8 to 10.
Tips for the Camp Cook
* Add a TexMex touch to cheese rarebit by stirring in a few tablespoons of whole kernel corn and chopped, roasted red pepper.
* Product report. I’ve finally found an all-purpose de-greaser that really REALLY works on everything in RV life, from oil stains on laundry to oil drips on the parking pad and greasy messes in the galley. Mean Green comes in super strength and in industrial strength. It doesn’t require pre-cleaning but goes to work immediately. This is NOT a wimpy spray-and-wipe product. Rinsing is required.
To remove a nasty stain made by used motor oil, I sprayed my jeans with Mean Green, then washed as usual. Bingo!
* Try bottled Caesar salad dressing in potato salad instead of mayonnaise. It’s spicier, kickier.
* Saute 2 cups diced, peeled eggplant in butter until it’s golden. Add a cup of seafood broth. Bring to a boil, reduce heat and stir in a pint of heavy cream. My friend calls this “oyster stew”. Serves 2 to 3.
* Make chili frittata. Stir-fry onion, green pepper and a cup or two of thawed hashed brown potatoes in butter or canola oil. Stir in a can of chili. Spread in an even layer , heat and gently pour over it 4 to 6 beaten eggs. Cover and cook until eggs set. Serves 4.
* The old-fashioned eggbeater in stainless steel is back and better than ever. High-tech new models make easy work of meringues, smoothies, whipped cream, fluffy omelets.
* Try this easy dessert. Dissolve a package of Jello in 2 cups boiling water. Then stir in 8-10 cut up marshamallows. When they soften, whip into a froth with an egg beater. Chill.
Feedback wanted. Do you want to see more vegetarian or vegan recipes? Leave a Comment.
Vegan “Tunafish” Sandwich
Coarsely mash a drained can of chickpeas with a fork, stirring in some of the reserved juice to moisten. Fold in finely diced celery, sweet onion, green pepper as desired. Season with salt, pepper, perhaps a tiny bit of lemon zest or dried thyme. “Butter” a slice of bread with vegan mayonnaise or other vegan spread and top it with a thin sheet of nori. Spread another slice with the chickpea mixture. Put them together to make a sandwich.
One can of chickpeas makes at least four sandwiches.
Alternate recipe: Drain chickpeas into a pan and add 1/4 cup water to the juices. Heat with a seafood bouillon cube until it dissolves. Remove from heat, cool and mash in chickpeas. Fold in vegetables. Omit nori.
For today or Mother’s Day, Janet Groene’s paperback book Cooking Aboard Your RV, 2nd Edition, is filled with delicious shortcut recipes