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Camp and RV
Recipe of the Week
Skillet Crumb Custard
What a dynamite dessert! And you don’t need an oven to make it. A nonstick skillet is best. Take care that it doesn’t burn on the bottom. If your camp stove doesn’t go to low-low, use a flame tamer.
1 can of pie-sliced apples
1 cup dried apricots, snipped to bite size
2 tablespoons fruit juice or apricot liqueur
1 box spice cake mix
1 stick butter
1 egg, beaten, or equivalent in egg substitute
1/3 cup chopped walnuts
1/4 cup sugar
1 cup sour cream
Put apples, apricots and juice or liqueur in a bag and let soak. Melt butter in a 12-inch skillet and remove from heat. Stir in cake mix, then stir in the beaten egg.
Using the back of a wet spoon or a spatula, press this dough into bottom and sides of the skillet to form a crust. Cover and bake 10 minutes over low burner. Remove from heat and arrange apple mixture over the crust. Sprinkle with walnuts.
Whisk the remaining egg with sour cream and sugar and pour over apples. Cover skillet and cook over low heat until the crust is toasty and the custard set. Cut in wedges. Serves 8.
* If you keep a carton of egg substitute on hand, you don’t have to beat eggs for recipes like this one.
Be prepared with an emergency pantry in your camper and at home. No high-priced survival foods needed here. The Survival Food Handbook is also a big help in planning provisions for boondocking or stocking a camp for the season.
The Campfire Foodie Cookbook by Julia Rutland (Adventure Publications, $14.95)
Written by a seasoned camper and food writer, this book is for the weekend camper who does some of the prep work at home. Many of the steps can be done a day, two, even three days ahead and kept in the refrigerator, then shifted to the RV icebox. Step-by-step instructions lead you through what to do at home, what to do in camp.
One of the best parts of the book is the mouth-watering color photos. Every recipe is described and shown. Included is a must-have recipe for homemade beef jerky. Add this book to your camping bookshelf.
Campground Potluck Recipe of the Week
Beets ‘n Bleu Salad
Add color and class to the campground potluck with this easy, affordable salad.
10 cups of canned, sliced beets, well drained
1 cup bottled raspberry balsamic salad dressing.
1 cup broken walnuts
4-ounce package crumbled bleu cheese
Put all ingredients in a large plastic bag, seal and mix gently. Chill, turning occasionally, to blend flavors. Just before serving, cut a small hole in the bottom of the bag to drain beets. Empty bag into a large bowl. Serves 10 to 14. .
Do you dream of full-timing, traveling in an RV that is also your home? Book tells how to get in, stay in, making a living along the way. I did for 10 years. Order Living Aboard Your RV, 4th Edition here. http://amzn.to/29XFEkq
Camp Cook Tips
* Make maple cream. Soften an 8-ounce brick of cream cheese and stir in ½ cup maple syrup. Serve on toast, muffins, French toast, bagels, etc.
* To make the juiciest burgers, mix 3/4 teaspoon baking soda with 1 teaspoon salt. Stir into 2 pounds ground chuck with other seasonings of your choice.
* Make cider syrup for apple pancakes. Mix a can of thawed apple juice concentrate with an equal amount of pancake syrup. Stir in 1 teaspoon butter rum flavoring (or ½ teaspoon each butter and rum flavorings.)
* Festive and easy make-ahead sandwich. Buy a large, round loaf and slice it into layers about 3/4 inch thick. Lightly butter cut sides. Spread each layer with sandwich fillings: ham salad, egg salad, chicken salad, pimento choose, etc. Assemble like a layer cake and wrap in foil. Chill up to 3 days. In camp, cut like a cake, in wedges.
* Stir unflavored gelatin into canned chicken soups or broth at the rate of about 1 teaspoon gelatin per 2 cups soup. Heat to dissolve. Flavor and texture will be richer.
A cookbook just for camper cooks. Cooking Aboard Your RV, 2nd Edition is filled with recipes that take shortcuts to save time, water, fuel, mess. http://amzn.to/1NdWI4o
Only in America do we order Cuban black beans and rice in a Chinese restaurant . Here’s another “America The Melting Pot” recipe that combines Mexican tortillas with a Jewish deli sandwich favorite. It makes an easy, hot camping meal for lunch or a simple supper.
8 burrito-size whole wheat tortillas
8-ounce can or jar sauerkraut, well drained
16 thin slices deli corned beef
8 deli slices Swiss cheese
Thousand Island dressing
Warm tortillas and cover half of each one with a tuft of kraut, two slices corned beef, a drizzle of dressing and a slice of cheese. Fold over tortilla. Wrap in foil and heat on the grill or in the oven until heated through and cheese melts. Eat right out of the foil. Makes 8.