Friday, June 30, 2017

Camping Food, RV Meals, Swift and Simple

blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com



Subscribe to this blog for your Kindle and Amazon will send it to your device automatically each week. Free trial.


Camp and RV Recipe of the Week
 Mandarin Pasta Spinach Salad
    This yummy recipe-for-two is from Melissa Borghorst. She and Anne Sweeny  are RV traveling from Florida to Nebraska at this time. Thank you, Melissa.
4 ounces bow tie pasta 
2 cups spinach leaves
1/2 cup Craisins
1/2 cup cashews or pine nuts
4- ounce container of Mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped
Kikkoman teriyaki baste and glaze

Cook pasta , drain and rinse with cold water. Set aside.
In large bowl ( or arrange on plate) toss together pasta, spinach, Craisins,
nuts, oranges, and cilantro. Pour dressing over salad, toss and serve.

Product Review
    I’m devoted to Dryel home dry cleaning sheets. Now the Dryel people have made a portable, pocket size stain pen that is safe even for dry clean-able garments. It’s must for stains on clothing, RV seats and upholstery, canvas, window coverings and much more.  It’s  Dryel-on-the-Go


 

Campground Potluck Recipe of the Week
Pancake Pudding
    When it’s your turn to bring dessert to the campground potluck, church picnic or family reunion, throw together this fruity pudding in your crock pot or oven. It’s a snap to make with frozen pancakes, your own or store-bought.



10 to 12 pancakes
Large can of peach slices, well drained
8 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon ground cinnamon
2 cups milk
2 cups heavy cream
    Butter a slow cooker. Cut pancakes in half across the equator and stand them up in the cooker, cut side down and round side up.  They should fill the cooker loosely but tightly enough to stand up.
    Tuck peach slices randomly between the pancakes.
    Whisk eggs, sugar, salt, cinnamon, extract, milk and cream until well mixed. Pour into the cooker. Cook 3 hours on High or 5 hours on Low until pudding is set. Spoon into serving dishes. Serves 8 to 10. Serve as is or with a squirt of whipped cream.

Camp Cook Tips
    * Go from oven, camp stove or campfire to the table with this attraction enameled red dutch oven.  


    * Plastic storage containers tend to hold odors.Occasionally give them a soaking in hot water with baking soda dissolved in it. 1 quart water+ 1 tablespoon baking soda. Rinse, air dry.


    * Serve
oysters the easiest way yet. Cook them on the half shell in  this cast iron grill pan. It’s also good for baking eggs  on the grill. Melt butter in the holes, break eggs, cover with a sheet of foil. To bake biscuits in this pan keep heat at medium low and turn several times to bake through and brown both sides.


    * Ruffled coffee filters are the ideal size “napkins” for serving tacos. 


    * Use this type of ice cream scoop on a seedless watermelon and serve the balls in cones. 


Make your own snack recipes, then package in snack bags to carry in a pocket or backpack. Recipes galore, some sweet and some savory. See Create A Gorp
 
Bonus Recipe

Secret Recipe Pasta
    The secret ingredient in this big, family batch of pasta is balsamic vinegar.

16-ounce package spaghetti
1/4 cup olive oil
2 large onions, diced
2 cans, 8 ounces each, sliced mushrooms, drained
1 tablespoon minced garlic
½ cup pasta water
1 teaspoon chicken bouillon
1/3 cup balsamic vinegar
½ cup shredded Parmesan cheese
Shaker of Parmesan


    While spaghetti cooks according to package directions, heat oil. Cook onions, mushrooms and garlic until onions are tender.
Drain spaghetti, saving some of the water. Add 1/2 cup pasta water to the onion mixture with the bouillon and vinegar. When bouillon dissolves, toss hot spaghetti with hot vegetable mixture. Add more pasta water if desired. Pass the cheese shaker. Serves 8.

   

No comments: