Friday, July 14, 2017

Easy Meals for Camping and RV Trips

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Camp and RV 
Recipe of the Week

Yankee Pasta
    Here’s a way to make a tasty pasta meal in one pot. 

 
1 pound of salt pork, diced
28-ounce can diced tomatoes with basil
1 cup water
12-ounce package of any pasta
Grated cheese


    In a saucepan, fry out the salt pork until dices are crispy. Remove to paper toweling and spoon off excess grease. (Leave some in for flavor). Add tomatoes and water. Bring to a boil and add pasta.
    Cover and cook over low heat, stirring occasionally, until pasta is tender. Fold in crispy pork bits. Pass the grated cheese. Serves 4 to 6.


Campground Potluck Recipe of the Week
Yum Yum Cake
    Why mix the batter in a saucepan? Because you’ll need the pan to make the frosting, so why wash a bowl too? Read these directions. They’re unusual.
20-ounce can crushed pineapple
2 eggs
1 ½ cups sugar
2 cups flour
1 tablespoon baking powder

Topping:
1 stick butter
1 cup sugar
Small can (2/3 cup evaporated milk)
1 teaspoon vanilla
2 cups shredded coconut, chopped nuts or combination of both

1. Open the can of pineapple but don’t remove the lid. Hold it in place while pouring off the juice into a saucepan.
2. Whisk juice, eggs and sugar until light.
3. Add baking powder, then flour. Fold in pineapple. Mix well. Using a spatula to clean the pan well,  put batter in a greased 9 X 13-inch baking pan. Bake 30-35 minutes at 350 degrees. NO need to wash the pan.
Topping:
Melt butter in the same pan and stir in sugar and evaporated milk. Boil 2 full minutes. Remove from heat, stir in vanilla and coconut and/or nuts. Spread over hot cake. Serves 12.

How to fill your camper’s emergency pantry? How much food will you need for a week in the boondocks?  A weekend in the woods?  Survival Food Handbook is a prepper guide at home and a provisioning guide for camping and travel. 


 Camp Cook Tips

    * There’s SO  much you can do with powdered gelatin desserts, regular or sugar free! Stir a little into hot tea. Fold a package into a tub of cottage cheese. Sweeten cranberries with orange flavor powder. Color a plain cake mix just by stirring the mix into the batter.
 


   * Buy flaky layer-style tube biscuits and arrange as many layers as you wish to make crusts in pie irons.
Round pie iron  http://amzn.to/2uiAopR
Square pie iron  http://amzn.to/2sQ7JUu

    * If you have a hotdog/brats/ wurst cooker, you can also use it to bake corn sticks using cornbread batter. Here's a great campfire hot dog cooker. 


    * Skillet meatloaf cooks faster and more thoroughly if you make a hole in the middle. Mix meatloaf, grease skillet and place clean can (like a tomato paste can) in the center. Pack meatloaf in pan. Remove can, leaving a hole. Cover, bake over medium fire. 

    * Save tomato paste cans to store tongs (keeps them closed and compact) and to use as a small biscuit cutter. When frying potatoes, grasp can with oven mitt and use as a chopper. 




 











Foil Recipe of the Week
Seafood and Stuffing

1 box Stove Top Stuffing for Chicken
Water or broth
Per serving:
Nonstick spray
1 slice from a large, sweet onion
1 ring cut from a green sweet pepper
2/3 to 1 cup stuffing
1/4 cup crabmeat
1/4 cup salad shrimp
1 pat butter

    In a bowl, add hot water or broth to the stuffing until it is clumpy. Set aside. Thaw and drain crabmeat and shrimp.
    Set out a piece of foil for each serving. Spray the center with nonstick spray. Place an onion on the foil and top with a ring of green pepper. In the ring place a scoop of stuffing, make an indent in the stuffing and add crab, shrimp and a pat of butter.
    Bring up edges of the foil and twist to seal. Place over well-started coals to heat through. No need to turn. Be careful when opening. Steam will be hot. Eat right out of the foil.

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