Friday, July 07, 2017

Camping and RV Meals Make Your Day

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Janet Groene and her late husband, Gordon, lived full-time on the go for 10 years, wintering in a sailboat with no oven nor refrigeration and summering in their camper. 
 

New!  A new feature in this blog is the Foil Recipe of the Week. Every week we will present a recipe for a dish you can cook in foil and eat right from the foil.  



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Camp and RV Recipe of the Week

Fresh Tomato Pizza
    Hurray! It’s tomato season. Fire up the grill at your campsite and treat your family to this healthful mouthful! For this recipe I buy thin style, ready-baked crusts such as Freschetta or Boboli. Warm them directly on the grate or use a pizza stone.

2 12- to 14-inch baked pizza crusts or one larger size
Olive oil
½ cup mayonnaise
1/4 cup prepared pesto
8 pre-cooked bacon slices, cut up
Sliced ripe tomatoes
Salt and pepper to taste
1 tablespoon mixed Italian seasoning OR
Chopped fresh basil leaves to taste
3/4 to 1 cup grated Parmesan cheese from a jar


    The grill should be well started to a steady, medium heat. Lightly brush top side of the pizza crust(s) with olive oil. Whisk mayo and pesto together and spread on crust(s). Sprinkle with cut-up bacon and top with a single layer of sliced tomatoes. Sprinkle lightly with salt, pepper and Italian seasoning or basil leaves. Sprinkle with grated cheese.
    Place on the grate or a pre-heated pizza stone. If grill has a lid, close it. Otherwise tent the pizza loosely with foil. Heat through until cheese melts. Serves 4 to 6.
    Serving suggestion: Turn this into a knife-and-fork BLT meal. Toss a salad of butter lettuce and all the trimmings. Put pizza slices on plates and smother with dressed salad. 




Survival Food Handbook is a complete guide to provisioning your camper or home pantry with shelf-stable supplies from the supermarket. No high-priced survival rations needed.

Camp Cook Tips
    

* Buy deli potato salad and fold in a well-drained jar of diced pickled beets. It’s now “homemade” potato salad with extra vitamins and a pretty blush.  

       * In a blender or food processor, reduce a packet of ramen, including flavor packet, to crumbs. Not powder, not chunks.  Watch closely. Use as breading for fish or chicken. 


    * Attach an inexpensive, old-fashioned scrub brush, bristles up, to a plank or other platform and place it outside the RV entry door for cleaning shoes. Better still, keep a boot scraper by the RV or tent door Book scraper

* Cut an Astroturf door mat to fit RV steps. It can be glued on permanently or attach and detach it  using Velcro strips.  
 

   * Let the kids make dessert. Unwind Twizzlers and string Cheerios on the strands. Tie  ends. 
       
    * Use pie irons to make s’mores using leftover pancakes instead of crackers. 


    * Make ”upside down cake” using sauteed onions on the bottom and cornbread batter on top.Serve as a side dish.


Campground Potluck Recipe of the Week
Apples ‘n Cheese
    This makes a tasty side dish with hot dogs, ham steaks or brats from the grill.

 
1 can of apple pie filling
1 can of pie-sliced apples
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
1/3 cup sugar
2 sticks butter, melted
2 cups shredded cheddar cheese


    Set the oven to preheat to 350 degrees F. Mix apples and apple pie filling in a buttered 9 X 13-inch casserole. Whisk dry ingredients together and mix in melted butter. Fold in cheese and spoon dough evenly over apples. Bake about 30 minutes or until a toasty crust forms on top.
     Stove-top method: Proceed as above using a covered skillet or Dutch oven. Cover tightly and cook over low-medium heat until topping is firm to the touch. It will not brown, so sprinkle it with cinnamon sugar for a toastier appearance.

Make your own trail mix for better health, less money. See recipes for pocket snacks at Create A Gorp.

Foil Recipe of the Week
    In this new feature we present recipes to cook in, and eat from, foil.

Tutti-Fruitti Breakfast
For each serving:
3 pancakes (homemade or store-bought)
2 strawberries, sliced
Large marshmallow, cut up
Banana slices
1 slice canned pineapple, drained
1/4 cup pancake syrup
½ cup vanilla yogurt


    Lay out a square of foil and spray lightly with  butter-flavored nonstick spray. Lay down a pancake and cover it with sliced strawberries and marshmallows. Top with a pancake and cover it with sliced bananas. To keep your tower from toppling over, bring up edges of the foil to form a shallow bowl around the pancakes. Add the third pancake and top it with a drained pineapple slice.
    Top with a second piece of foil and fold edges several times to seal.Cook on the grill, turning several times, until heated through. Open foil carefully (steam is hot!)  Drizzle with pancake syrup and vanilla yogurt.

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