Friday, June 16, 2017

Summer Camping and RV Recipes

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 Just scrunch up the foil to steam this shrimp meal over the campfire, in a Dutch oven or in the oven. No turning necessary.


Camp and RV Recipe of the Week
Campfire Shrimp in Scrunch
    A twist of the wrist seals this succulent meal in scrunched foil to cook on campfire, grill or RV oven.

Butter or liquid margarine
1 can of whole potatoes (8 small potatoes), drained
2 plum tomatoes, diced and drained
1 can sliced green beans, drained
More butter
12-ounce bag of cooked, tail-off, de-veined shrimp
White cooking wine

Old Bay seasoning
Dried parsley flakes

Lemon wedges (optional)

    Butter the centers of 4 squares of foil.  Raise 4 corners of the foil to form shallow bowls while you pile up ingredients.

    Cut potatoes in quarters. Arrange potatoes and green beans on foil and add some butter. Top with shrimp. Drizzle each with 2 tablespoons white cooking wine. Sprinkle with Old Bay Seasoning and dried parsley flakes.
    Bring corners of the foil together and twist. Place over well-started coals and heat. Beware of hot steam when opening foil. Eat out of the foil. Garnish with lemon wedges.
Cook’s note: instead of canned potatoes you can also use ½ to 1 cup thawed diced potatoes per serving.
    Oven method: Proceed as above and bake 25 to 30 minutes at 350 degrees.
    Skillet method: Squash packets to fit in a covered skillet or Dutch oven. Heat thoroughly.

Tips for the Camp Cook

    * Make fruity pancake syrup by boiling two cups sugar with one cup fruit juice such as white grape, pineapple, apple, berry. Optional: add a tablespoon of fresh lemon juice or ½ teaspoon of vanilla extract.

    * Did you accidentally make a soup or stew too salty? One solution is to double every other ingredient, continue with the recipe and freeze the extra half for a future camp-out. Another is to dice a potato into the soup and let it absorb the excess salt.

    * Make a sweet sauce for plain cake or gingerbread. Save juice from canned fruit. To 2 cups juice add 1 tablespoon each of butter, minute tapioca  and lemon juice. Simmer until thickened.

    * Keep butter in the freezer and grate it into biscuits or streusel toppings. Mixing is easier and distribution is more even than using a pastry blender.

    * If you don’t have a spatter screen, up-end a metal sieve or colander over the frying pan.

How much food will you need for a week of canoe camping in the boondocks? A month in a fly-in fish camp? A two-week power outage? See Survival Food Handbook.    


Healthy and homemade, my money-saving snack recipes make a big batch that you can package by the cupful for your pocket, lunchbox or backback. See Create A Gorp.

 Campground Potluck Recipe of the Week
Sweetpea Pasta Salad
    To make an even larger batch of this salad, add more vegetables such as sliced celery, diced sweet onion, tomato or green pepper.

2 cups radiatori pasta, cooked and drained
2 cans, 15 ounces each, chickpeas, drained and rinsed
½ cup Italian dressing
Large red sweet pepper, seeded and diced
2 cups peas, thawed
1 bunch scallions, trimmed and sliced
Small head lettuce, cut in bite size
Italian dressing to taste
    Mix warm pasta and chickpeas with ½ cup Italian dressing. Fold in remaining vegetables and additional dressing to taste. Chill.  Makes 12 to 15 potluck servings.

See the Pantry Recipe of the Week, made with no fresh ingredients during power outages or emergencies.
Bonus Recipe
Salmon Steaks Burgundy
    Give a whole new complexion to salmon steaks with the blush of robust  red wine.

4 salmon steaks
About 1/3 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy
    Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside.  Discard excess flour mixture.
    Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding e more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon one or twice while wine boils away and a glaze is formed. Serves 4.

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