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Camp and RV Recipe of the Week
Add meat and this slightly sweet, savory rice dressing becomes a one-pot main dish.
1 pound lean ground meat, chicken or turkey
2 tablespoons vegetable oil
2 cups diced onion
1 teaspoon dried, crumbled sage
1 teaspoon dried tarragon
2 cups diced, cored Granny Smith apples
12-ounce package diced butternut squash
2 cups raw rice
1 cup dried cranberries
4 cups water
1 tablespoon chicken bouillon
1/4 cup dry sherry wine*
Salt, pepper to taste
Sizzle meat in the hot oil, breaking it up. Keep stir-frying over high heat while gradually adding onion, sage, apples, squash and rice. Scrape up browned bits from the pan and stir in cranberries, water and bouillon. Bring to a boil, cover, reduce heat and cook 20 minutes or until rice is tender. Stir in sherry and season to taste. Serves 4 to 6.
*If you don’t have sherry, omit this step. There are no substitutes. The dish will be different but still delicious.
Camp Cooking Tips
* Best little barbecue helper yet. This cast iron BBQ sauce pan sits right on the grate to keep the sauce warm and ready for basting. The silicone brush nestles in the handle.
* The smaller the pasta the faster it cooks. The larger the pasta, the easier to spear with a fork.
* To make white fudge melt 24 ounces of white chocolate with a can of sweetened condensed milk. Pour into a waxed paper-lined 8 X 8-inch pan and let set. Optional: add nuts, M&Ms, candied fruit.
* Single-serving powdered drink “sleeves” add a quick and easy dash of flavor to many dishes. Try a sleeve of lemonade mix in cole slaw, fruit punch mix in iced tea, peach tea mix in cake batter or cookie dough.
Campground Potluck Recipe of the Week
Real Easy Ranch Potato Salad
Note that this is potato salad, pure and simple. No celery, no eggs, no mayo. And it’s quicker than a wink to make.
5 pound bag of red potatoes, scrubbed and cut in bite size
3-ounce jar real bacon bits (optional)
16-ounce bottle ranch salad dressing
1 tablespoon seasoned salt (plus more for garnish)
Boil potatoes in salted water and drain. Fold in remaining ingredients and sprinkle top with a little more seasoned salt. Serve warm, cooled or chilled. Serves 12 to 15.
See the emergency pantry recipe of the week at http://www.BoatCook.blogspot.com
No fresh ingredients required.
Butter Pecan Sauce
Whether it’s store-bought pound cake, instant pudding or canned fruit, your camping dessert is “homemade” when you add this warm, scrumptious sauce.
1 cup brown sugar
2 tablespoons cornstarch
1 ½ cups water
1/4 stick butter
1 cup broken, roasted pecans
Mix sugar and cornstarch, then stir in cold water. Heat gently, stirring until it thickens. Stir in butter and pecans. Serve warm or at “room” temperature. Makes about 2 ½ cups.
Leftovers should be kept cold. To reheat, thin with a little water.