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Kindle a campfire. Kiss the camp cook. Rustle up a meal And let's eat!
CAMPING & RV RECIPE OF THE WEEK
Oyster Skillet Supper for Two
1 egg
1/3 cup milk, cream, fish stock or water
1 cup of crumbs made from round, buttery crackers
1 pint oysters, drained and picked over
Small can whole kernel corn, drained
1 rib celery, finely diced
Generously butter a nonstick skillet. In a bowl whisk the egg and liquid. Fold in cracker crumbs, oysters, corn and celery. Cover tightly and cook over low/medium heat until it sets, about 15-20 minutes. Serves 2 to 4.
Suggested garnish: sour cream, spicy ketchup or soy sauce
MIND YOUR MONEY AND YOUR
PRECIOUS STOWAGE SPACE
Microwave
popcorn costs three times more than packaged kernels and takes up ten
times more space. For tips on getting the most nutrition per ounce, inch and dollar into your
camper's emergency food locker see my Survival Food Handbook
. Tips too on water conservation, stove alternatives, cleaning up after a fridge failure and more. http://amzn.to/1WdYqbe
VEGETARIAN RECIPE OF THE WEEK
Cheese ‘n Chilies Rice
4 cups water
3 vegetable bouillon cubes
Medium onion, finely chopped
4 cups instant rice
8-ounce package grated Cheddar cheese
1 pint (2 cups) sour cream (regular, lite or non-fat)
4-ounce can diced green chilies, well drained
1 can whole kernel corn, well drained *
Bring water, onion and bouillon cube to a boil. Stir in instant rice. Cover pan and turn off heat. Set aside 5 to 7 minutes or until water is absorbed. Stir in most of the cheese with the, sour cream, corn and chilies. Cover and cook over low heat until heated through. Garnish with remaining cheese. Serves 4 as a main dish.
* Conserving water? Use juice from corn (but not chilies) as part of the water measurement.
Veterans Day activities fill a four-day weekend in Palm Springs, California and the highlight is a spectacular parade at 3 p.m on November 11. Bring the family to honor veterans at this stirring parade. Walk to downtown Palm Springs from your RV site at the Happy Traveler RV Park. The park, which is adults only in the winter season, has a swimming pool, spa and many planned activities and events. (760) 325-8518; email happytrav@hotmail.com/
FREEZE-AHEAD RECIPE OF THE WEEK
Make multiple loaves of this versatile bread and freeze by the loaf or individual slices.
Hawaiian Batter Bread
Make this sweet “staff of life” with no messy kneading. It’s perfect with a simple supper of soup or scrambled eggs.
Small can crushed pineapple, well drained
1 1/3 cups warm liquid (water plus juice drained from pineapple)
1 packet yeast
1 tablespoon honey or sugar
2 3/4 cups flour
½ teaspoon salt
Liquid should be warm, not hot. Sprinkle yeast over warm liquid and let stand a few minutes, then stir in honey or sugar and half the flour. Beat until smooth, then stir in remaining flour and salt to make a stiff dough. Stir in pineapple. Cover and let rise in a warm, draft-free spot about 30 minutes. Set the oven for 350 degrees and grease a pan. Stir down the batter and put it in the greased pan. Let stand undisturbed in a warm, draft-free spot until it doubles in size. Then bake 35 to 40 minutes or until the loaf is golden brown. Cool, wrap and freeze.
Snacks are for indoors, outdoors, hiking, entertaining, lunchboxes, travel and watching the game on TV. Make trail mixes yourself to save money and eliminate ingredients you shouldn’t be eating. See Create A Gorp.
BONUS RECIPE
Stained Glass Sugar Free Candy
Can you make them in your team colors? |
This is a fun treat to make for the whole family, especially if you make two or three different batches in different colors.
4 packets unflavored gelatin
2 packages sugar-free fruit flavor gelatin dessert mix
2 cups boiling water
Grainy sugar substitute
Mix gelatin, sugar substitute and dessert mix in a bowl and stir in boiling water until gel dissolves. This can take several minutes. Pour the mixture into an 8 X 8-inch pan and refrigerate until it sets. Cut it into cubes, roll in grainy sugar substitute and it’s ready to serve at “room” temperature. It doesn’t need further refrigeration, but should be kept in in a cool spot.
Campground Potluck Recipe of the Week
Autumn Punch
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
2 quarts of apple juice, divided
1 orange, cut in wedges and seeds removed
Applejack, apple schnapps or or apple liqueur (optional)
In a saucepan, mix brown sugar, spice and a cup of the apple juice. Heat and stir until spices dissolve. Add this mixture to the rest of the apple juice.
Garnish each serving with orange wedges. Serve warm in cups or iced in glasses, adding a shot of applejack or apple liqueur if you like. Makes 8 servings of one cup each.
What's in your camper's emergency food stash? See Janet Groene’s Pantry Recipe of the Week, made entirely with shelf-stable ingredients, no fresh ingredients required, at Boat Cook.
BLACK POT RECIPE OF THE WEEK
Ham Crunch with Cream Gravy
I carry a shaker of cinnamon sugar for use on cereal and in recipes like this. Mix 1 cup white or coarse brown sugar with 1 ½ teaspoons cinnamon.
2 cups diced cooked ham
1 teaspoon cinnamon sugar (optional)
2 tablespoons vegetable oil, lard or bacon fat
1 package country gravy mix (2 cup size)
2 cups cold water
1 package croutons
In a heavy skillet, sprinkle the ham with cinnamon sugar while tossing in hot fat. While ham turns brown and crispy, whisk country gravy mix into 2 cups cold water and add to skillet. Stir over medium heat until it’s thickened. Just before serving, fold in croutons.
Serve as is or spoon over steamed rice, toast, biscuits, cornbread, campfire baked sweet potatoes or hot, drained ramen.
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