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Order Janet Groene's cookbook, Cooking Aboard Your RV, 2nd Edition here.
Camp and RV Recipe of the Week
Make this healthful seafood meal with cooked or well-drained canned salmon. It can be made a day or two ahead, so it’s ideal for weekend campers who prepare some foods at home.
1 packet lemon gelatin dessert mix, regular or sugar-free
1 teaspoon onion salt
1 cup boiling water
½ cup each mayonnaise and sour cream
1/4 cup ketchup, chili sauce or cocktail sauce
2 large ribs celery chopped
½ cup salad olives, well drained
2 cups finely chopped cooked salmon
Bottled ranch dressing (optional)
Dissolve gelatin and onion salt in boiling water. Whisk in mayonnaise, sour cream and ketchup or sauce. Stir in celery, olives and salmon. Chill until set. Spoon onto beds of lettuce. Pass the ranch dressing. Serves 4 to 6.
Be prepared in camp and at home. This prepper book is also a guide to provisioning your camp for emergencies or boondocking. Focus is on affordable supermarket supplies not pricey survival rations. Order here.
Campground Potluck Recipe of the Week
When it’s your turn to bring a meat dish to the campground potluck, make this affordable ham meal. Buy fully cooked smoked ham and ask the butcher to grind it for you. This casserole is VERY quick and easy. Use the same saucepan for three steps, then bake it in a disposable foil baking pan.
2-pound bag of frozen mixed vegetables*
Medium onion, diced (optional)
12-ounce bag of shredded cheddar cheese
3 cups dry bread crumbs
1 stick butter
1 cup flour
1 teaspoon each salt, pepper, dry mustard, crumbled dried thyme
6 cups milk
2 ½ to 3 pounds ground, fully cooked ham**
* The familiar mixture of corn, peas, cut green beans, not chunky vegetables for stew
** I buy a 3-pound Hormel Cure 81 ham and ask the butcher to grind it.
1. Cook vegetables. Drain. Put them in a buttered casserole. Spring with cheese. Set aside.
2. In the same pan that cooked the vegetables, melt butter and stir in bread crumbs until toasty. Remove them to save for later.
3. Put milk in the same pan used for the bread crumbs. It’s OK if it’s still a little crumby. Whisk flour and seasonings into cold milk, then cook until sauce is thick, stirring over low-medium heat. Pour over vegetables.
4. Add ground ham and top with bread crumbs.
At this point the casserole can be covered and chilled for future heating. Or bake it now at 350 degrees 30-40 minutes or until heated through. To bake later, allow more time if casserole is chilled.
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Camp Cook Tips
*Disposable foil pans save time and but they can be floppy and dangerous when hot. Handling is safer if you place them on a baking sheet.
* Whisk two eggs, ½ cup vegetable oil and a cup of apple butter. Stir in 2 cups biscuit mix and bake in a bread pan. Good when warm but slices easier if cooled and wrapped for several hours.
* To keep foods upright as they bake (such as stuffed peppers) put an inch of dry rice or small dry beans in the pan. Nestle peppers into the bedding.
* Cut fruit out of orange halves and use for another purpose. Then stuff the orange skins with prepared stuffing. Bake and serve with grilled chicken.
* To make “evaporated" milk stir 2/3 cup dry milk powder into one cup water. Let stand two to three hours and stir again. It takes several hours for the milk to hydrate and get creamy.
* Make shortcut stuffed “cabbage” by rolling hot dogs or thawed meatballs in lettuce leaves. Place in pan seam side down. Add seasoned tomato sauce. Heat, devour. Nice with rice.
* Instead of bread crumbs, sprinkle buttered noodles with caraway seeds or poppy seeds. Toss and serve.
1 tube layered refrigerator biscuits
2 to 3 plum tomatoes, diced and drained
6-8 slices pre-cooked bacon, cut up
1 cup grated cheese
1/3 cup mayonnaise
Small onion, finely diced
Separate layers of biscuits and line the bottom of a pie plate, overlapping biscuit layers to form a crust. Strew with tomatoes and bacon. Whisk egg and mix in mayonnaise, cheese and onion. Place dollops of this mixture evenly on the pie. Bake 20-30 minutes at 350 degrees until topping is browned and crust is golden. Serves 4.
Skillet method: proceed as above. Cover skillet and cook over low-medium heat until filling is set and crust is golden on the bottom. Top will not brown.