Friday, June 02, 2017

Timely Tempting Camping and RV Meals

blog copyright janetgroene, all rights reserved.  This blog has had more than 146,000 views. To ask about rates to place one ad for one year on six Groene sites reaching travelers, RVers, campers, boaters and foodies email janetgroene@yahoo.com 



Receive these posts automatically on your Kindle or device each week by subscription from Amazon  Free Trial



Camping and RV Recipe of the Week
   
Pink Lemonade Pie
 

2 crumb pie shells, 8 inches each
1 can sweetened condensed milk
6-ounce can of pink frozen lemonade concentrate
Red food coloring (optional)
16-ounce tub of whipped topping
    Combine condensed milk with thawed concentrate and a few drops of red food coloring. Fold in whipped topping, put in pie shells and chill. Makes 2 pies. This is best served on the day it’s made.



Campground Potluck Recipe of the Week
    Always popular at potlucks are dishes that go well with almost anything. Some like this as a salad, some eat it for dessert.


 
 


Carolina Fruit Salad
   
4 cups small curd cottage cheese
8-ounce container whipped topping, thawed
1 packet dry lemon or lime gelatin dessert mix
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
Sliced almonds (optional)
    Fold everything together and chill several hours for flavors to blend. Garnish with sliced almonds. Depending on sizes of the fruit cans, this can serve 8 to 12.

Camp Cook Tips
    

    * Quick meal or side dish. Warm a can of pizza sauce and stir in a heaping tablespoon of grated dry cheese such as Parmesan. Serve as a dip for bread sticks. Good with pretzel sticks too. 

    *  Mix two parts small curd cottage cheese to one part bottled chutney such as Major Grey’s. Good dip with tortilla chips. 


    * Keep liquid margarine on hand. It’s handy to brush on biscuits before baking or squirt evenly over campfire-baked potatoes. 


    * Rules of thumb: 64 regular size marshmallows is a pound; 4 tablespoons cocoa powder plus 2 teaspoons butter equals a square of baking chocolate; 10 graham crackers make a cup of crumbs; one cup of heavy whipping cream makes 2 cups whipped cream. 


    * Make your favorite potato salad with a little extra dressing and fold in thawed, de-veined, tail-off, drained shrimp. It’s now a full meal.


    * It’s OK to carry whipped topping even if you don’t have a freezer. It will thaw but will keep several days in a well-iced cooler.  


    * Fry chicken pieces in a mixture of half butter, half vegetable oil until they are browned and done through.  Then set chicken aside and dump a tub of hummus in the pan. Heat and spoon over chicken pieces.

Bonus Recipe
Pork Chops Silverado 

4 squares of nonstick foil
4 lean, meaty pork chops
Salt, pepper
1 lemon
Small onion
4 tablespoons ketchup

    Spray the center of the foil with nonstick spray. Put a chop on each piece of foil. Sprinkle lightly with salt and pepper. Slice ends off the lemon, remove any seeds and cut it in 8 thin slices. Place two slices on each chop. Ditto the onion. Carefully spoon a tablespoon of ketchup on top.
    Bring up corners of the toil and twist to form a handle. Cook over the grate over low-medium coals, in the oven or in a covered pan until chop registers done (at least 160 degrees). Open carefully because of hot steam. Serve with bread and grilled corn on the cob.


   

No comments: