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Whether you camp on wheels, keels or the ground, we all eat. Let's GO.
Camp and RV Recipe of the Week
Make this as a one-dish meal or serve over a starch. It can be meaty or vegetarian. Once you finish the chopping, it throws together very quickly over one burner. I like it with ground lamb.
Medium potato, peeled and diced
Medium onion, diced
1 tablespoon each sugar and curry powder
1 teaspoon each ground cumin, turmeric, ginger
1/4 cup olive oil
2 teaspoons minced garlic
1 pound ground meat OR 2 cups drained, rinsed chickpeas
1 cup water
1 teaspoon powdered bouillon (chicken, beef or vegetable)
1 cup golden raisins
1 cup thawed peas
Minced parsley or cilantro (optional)
Cut the cauliflower in bite size. About 4 cups. Finely dice onion and potato. Put spices in a clean bag and shake to mix. Then add vegetables and shake to coat.
Heat oil and garlic in a large skillet. Stir in ground meat, breaking it up. If using chickpeas, add them now.
Keep stirring over medium-high heat while adding spiced vegetables. When they are well mixed in and fragrant add water, powdered bouillon and raisins. Cover and simmer over low heat 25 minutes or until vegetables are tender. Fold in peas and parsley or cilantro. Heat through.
Serve plain or over rice, pasta, noodles, couscous, grits, etc. Serves 4 to 6 plain and up to 8 to 10 if spooned over rice, etc.
See Janet Groene’s Pantry Recipe of the Week, using only shelf ingredients, at BoatCook.
Camp Cook Tips
* When adding melted butter to a recipe that contains egg, cool it somewhat or it will cook the egg.
* Yellow and blue make green, remember? To make green eggs and ham for the kids, whisk a few drops of blue food coloring into a bowl of eggs. Cook in butter with bits of ham.
* Soften a stick of butter, a cup of peanut butter or a brick of cream cheese. Mix in as many raisins as it will hold. Use as a sandwich spread. Soak sandwiches in beaten egg and cook as for French toast.
* Make quick cookies. Melt a pound of candy making chocolate with a cup of peanut butter. Mix in as many miniature pretzels as it will hold. Drop by tablespoons on waxed paper and let it harden.
* Mix a little dry mustard in the seasoned flour mixture you use to dredge Swiss steak.
* Buy deli ham salad and mix in peanuts and well-drained crushed pineapple to taste. Serve on a bed of shredded lettuce.
Campground Potluck Recipe of the Week
No-Bake Strawberry Pie
It’s easy to double or quadruple this recipe to serve a crowd. The marketplace also offers chocolate crumb and vanilla crumb crusts. Yum!
For each pie:
Store-bought graham cracker crust
1 pint (or more to taste) strawberries
4-serving package strawberry gelatin dessert mix, regular or sugar free
1/4 cup cornstarch
½ cup sugar or equivalent
12-ounce can cherry cola, red pop or strawberry soda
Trim strawberries, cut in half and place cut side down in the pie crust. In a saucepan mix gelatin dessert, cornstarch and sugar. Stir in soda and cook until it’s thick. Pour over strawberries. Chill. Serve plain or with whipped topping. Each pie serves 6. Best served on the day it's made.
Skillet Peanut Sweeties
3/4 cup each dry roasted peanuts, brown sugar and chocolate chips
½ cup white sugar
1 ½ cups flour
1 teaspoon each baking soda, salt
½ cup creamy peanut butter
1 teaspoon vanilla extract
1 stick butter, melted and cooled
Grease a heavy 10-inch skillet. Put dry ingredients in a clean bag and shake to mix. In a bowl mix egg, peanut butter and vanilla. Add melted butter. Then mix in dry ingredients. Put batter in the skillet, cover tightly and cook over low/medium heat about 25 minutes or until firm. Cool in the pan, then cut in wedges.
Oven method: put batter in a greased 9 X 12-inch pan and bake 25 minutes at 350 degrees F.
Always have a healthy snack in your pocket or pack. See homemade trail mix recipes, some for dessert and some make a whole meal, at Create A Gorp.