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Camp and RV
Recipe of the Week
Whisk Away Muffins
No butter to cream in this easy recipe. It whisks together in minutes to bake in your oven, toaster oven, microwave or stove-top oven. It works with regular or gluten-free flours. I use half white, half whole wheat flour.
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
1/4 cup white or brown sugar or equivalent
Small can crushed pineapple
1/4 cup canola oil or other vegetable oil
Optional: ½ cup chopped walnuts
Prepare 12 regular or six large muffin cups. Put the dry ingredients in a clean bag and jostle to mix. Open the pineapple and drain off the juice into a bowl. Whisk juice, egg and oil until well mixed. Dump in the bag of dry ingredients and mix with a spatula until no dry spots remain. Fold in crushed pineapple and nuts. Bake about 18 minutes, or until firm to the touch, at 375 degees.
Skillet method: Mix batter and put it in a cold, well greased, 10- or 12-inch skillet. Cover tightly and bake over low-medium burner until firm and pulling slightly away from edges of the pan. Cut in wedges.
Microwave method: If you have a micro-ware muffin dish, butter it well then follow directions for your own microwave.
How much food is enough for your emergency pantry? For two people who are boondocking for a week? For a family of four for a weekend in the woods? See Janet Groene’s Survival Food Handbook, a guide to stocking your camper, cabin or boat with familiar, affordable supermarket foods.
Camp Cook Tips
* Beefsteak lives up to its name in this cold knife-and-fork meal. On a bed of lettuce, layer sliced beefsteak tomato with dei-sliced roast beef and thin-sliced sweet onion. Drizzle with a little vinaigrette.
* Do you eat on trays in front of the TV? These bargain-priced lap desks are more secure than ordinary trays and they stack for easy storage. Nice too for serving breakfast in bed to that special someone.
* Make molasses “lite”. Mix it with light corn syrup to taste.
* When you need a small amount of gravy quickly, stir hot water into cream of chicken Cup ‘o Soup until it’s the right thickness.
* When the pickles are gone, bring leftover juice to a boil and pour it over sliced onions. Chill overnight and serve as a condiment. Good on hot dogs or hamburgers.
* Cook rice in coconut milk. Stir in butter and shredded coconut and serve as a side dish with meat from the grill.
* Make horseradish sauce for steak or beefburgers by whisking 1 cup sour cream with ½ cup mayonnaise,1 tablespoon Dijon mustard and 1/4 cup prepared horseradish (or more to taste).
Campground Potluck Recipe of the Week
Not quite noodles, not quite French fries, these crispy potato nuggets will be the talk of the potluck. Make them on site if you are having a campground fish fry with deep fryers going full blast. They can also be made ahead and reheated at 400 degrees just before serving.
4 cups mashed potatoes
About 1 ½ cups flour plus more for rolling dough
2 teaspoons salt
Oil for frying (preferably peanut oil)
Whisk eggs until light and mix in potatoes, salt and flour to make a thick dough. Roll out dough and cut in strips. Heat oil to 375 degrees and fry in batches. Drain on paper toweling and serve at once or reheat until crisp.
See the Pantry Recipe of the Week, made entirely with shelf-stable ingredients, at
Voyageur Pork Pie
From French Canada comes a recipe they make in the oven, using pie crust, called tourtière. I adapted it for the skillet.
1 pound lean ground pork
Small onion, finely diced
½ teaspoon each salt, pepper, dried thyme and dried sage
1/8 teaspoon ground cloves
2 tablespoons flour
½ cup water
1 cup dry bread crumbs
½ stick butter
Brown pork in the skillet, gradually stirring in onion. Stir in seasonings. Cover and cook over reduced heat 5 to 10 minutes to make sure pork is done. Sprinkle pork with flour and add cold water. Stir over medium heat until it thickens. In a small skillet, cook bread crumbs in butter until they are toasty. Sprinkle over pork and spoon onto plates. Serves 4.