Vote Yes for Camp Cooking

 

Blog copyright Janet Groene 2024. To ask about licensing this
copyrighted content or placing an ad, email janetgroene@yahoo.com

 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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CAMP COOKS GET MY VOTE

Blog copyright Janet Groene 2024. To donate $10 a year as a voluntary subscription to this free weekly blog (52 issues),  use your Paypal account to send to janetgroene at yahoo.com 

 

 

Thumbnail Recipe of the Week

Pepperoni Muffin  Helper
Seal in a plastic bag: 2 ½ c. biscuit mix, ½ c, fine chopped pepperoni, 1/3 c. nonfat dry milk, 1 c. grated  cheese, 1 t. Italian seasoning.  Keep cool and dry up to 1 week. In camp add water to dry mix to make a thick dough.  Bake in a greased loaf pan or muffin tin(s)  at 375 degrees F.
BLACK POT RECIPE OF THE WEEK
Bonfire Brisket

     Cook this succulent meat  in the oven, a crock pot or in a Dutch oven buried in campfire  coals. Long, slow cooking guarantees a meltingly tender beef roast swimming in oodles of sweet sauce to serve over noodles, rice or campfire-baked potatoes.

 

4-5-pound lean beef roast such as rump roast or brisket
32-ounce jar or can chopped sauerkraut
Large can (28 to 32 ounces) diced tomatoes
One-pound box dark brown sugar

Put the beef in a large pot or Dutch oven and top with the kraut, then the tomatoes, then the sugar. Cover tightly and bake 3 hours at 350 degrees in the oven, 4 hours in a crock cooker on High or to 6 8 hours in a crock cooker on Low. Try not to peek. That lets precious heat and steam escape. 

In the campfire, cooking time depends on how well you tend the coals but allow at least 3 hours over medium coals. Makes 10 servings. 

  Remove meat to a cutting board and stir sauce.

 

 

It's leaf peeping season. See recipes for easy living, less space,  warm days, cool nights.

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outdoors on the campfire, camp stove or grill. https://amzn.to/3nNndWY

 

 

BONUS RECIPE

 Carnival Bulgur Salad

    Here’s a colorful side dish to go with almost anything. Colorful vegetable bits bring fresh flavor to an ancient grain that is pre-cooked and so easy to prepare.

1 1/2 cups plain bulgur (or instant rice)
1 tablespoon olive oil
Medium  red onion, finely diced
Bottled Italian dressing
1 each small yellow squash and zucchini, diced
1 each small red and green sweet peppers, seeded and chopped

    Prepare bulgur or rice according to package directions. Add 2 tablespoons dressing while it’s hot, stirring with a fork to aerat grain. Stir in olive oil and  vegetables, then add dressing to taste. Serve now or chill for later. Serves 4 to 6.

Cook’s note: Make this salad a whole meal by adding chopped hard-boiled eggs or tuna, cooked chicken bites or diced Spam. 

BONUS RECIPE

Minced Beef Curry
    Curries are  versatile one-dish meals to serve in your campsite. Vary them each time with different toppings, different meats or no meat at all.   

 Toppings make curry different each time

 

 

1 tablespoon vegetable oil
1 pound lean, coarsely ground beef (sometimes called chili grind)
Large onion, diced
1 cup (or more to taste)  finely diced vegetable (carrot, celery, squash)
1 tablespoon curry powder (mild, medium or hot)
1 bouillon cube (vegetable, beef or chicken)
1 ½ cups water, divided
1/3 to ½ cup raisins
1 tablespoon cornstarch
Salt, pepper to taste
Cooked rice

Garnishes: chopped peanuts, shredded coconut, chutney, dried cranberries, diced pineapple or banana, crumbled bacon, sliced scallions, mandarin orange sections, chopped hard-cooked eggs, bits of sweet onion.
.
    Heat oil and stir-fry ground beef, breaking it up as you go. Keep stir-frying while adding onions, additional vegetable and curry powder. Add the bouillon cube , 1 cup water and raisins.
    Cover, reduce heat and cook until meat and vegetables are tender. Stir the cornstarch into the remaining half cup of water and stir into the curry until it comes to a low boil. Spoon over hot rice. Pass whatever garnishes you have. 

  *Where is the newest campground in Harden County, Kentucky, the heart of the tourism region?  What national park will close some of its roads to RV’s in 2026?  Where in Michigan is a mobile home park opening to RV overnighters? See late-breaking news for RV travelers  https://solowomanrv.blogspot.com
 

Tips for the Camp Cook

    * Water from campground hookups can vary greatly in taste and hardness, even though they meet tests for safe drinking. With a good filter you’re always assured of consistent good taste in coffee, drinks and food. Mine is plumbed in, with its own faucet at the kitchen sink. 

* Quick  apple butter. Stir 4 oz. jar or packet baby food applesauce +1/2 t. each sugar & cinnamon+1/16 t. ground cloves.  

* Substitute: 2 cups SIFTED (for accurate measuring) powdered sugar= 1 cup white granular sugar or packed brown sugar.

* To add a nutty flavor to biscuits, substitute up to 1/4 up pecan flour for each cup of all purpose flour

 

Campground Potluck Recipe of the Week

   Everyone loves finger foods at potlucks. Serve these poppers cold as an appetizer. Cornflake crumbs add a unique flavor and sweetness. Then use bread crumbs for the coating. 

Fish Cake Poppers
    Here’s a use for economical canned seafood or leftover cooked seafood from your own hook and line.
This recipe is easily multiplied.
    
2 cups flaked, cooked, drained  fish
1 cup cornflake crumbs
½ cup sliced scallions
1 egg
1 tablespoon each sherry and Worcestershire sauce
1/4 each teaspoon salt, pepper
Seasoned bread crumbs
Vegetable oil for frying
Cocktail sauce

    In a bowl combine fish, cornflake crumbs, egg, onion, Worcestershire, salt and pepper. Shape mixture into small patties, using about 1 tablespoon per patty.  Dip in bread crumbs and fry in hot oil until brown and crispy.  Remove to paper towels to drain and cool. Just before serving, top with a tiny dab of cocktail sauce, tartar sauce or remoulade.  Serve at room temperature or chill to serve later.  

See tasty, easy, no-cook recipes for homemade trail mixes, some sweet for snacks and others savory and hearty for backpack meals. With homemade trail mixes you can fine-tune ingredients for your own diet,  then package in right-size portions for YOU. Save heaps of money too 

Go to https://createagorp.blogspot.com

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Camping Meals Get YES Votes

 Blog copyright Janet Groene 2024. To donate $10 per year in support of this blog (52 issues)  use your PayPal account to send to janetgroene@yahoo.com

 

 CAMPING & RV RECIPE OF THE WEEK
    Cold October nights call for mugs of hot drinks around the campfire. Here’s something different for change. To stretch your fresh milk supply, make this hot drink with reconstituted powdered or evaporated milk. 

 

          
Butterscotch Punch

3/4 cup brown sugar, packed
½ cup water
1 tablespoon butter
Pinch salt
6 cups fresh milk or equivalent
1 teaspoon vanilla extract OR
½ teaspoon each vanilla and almond

    Stir sugar and the half cup water over medium heat fire to dissolve, gradually stirring in butter and salt. Reduce heat, stir in milk heat to steaming.  Remove from heat and stir in extract(s).  Serve in mugs.  Optional: add a tot of butterscotch schnapps.


Campground Potluck Recipe of the Week
Cold Oven Pie Crust
    Need a pie crust in a hurry? This is even quicker than making a crumb crust. For easier cutting use a serrated knife. 

½ stick butter
½ cup sifted confectioners sugar
1 3/4  cups shredded coconut

    Melt butter. Mix in coconut and most of the sugar, saving a little for shaping the crust. Dip your fingers in powdered sugar to press coconut evenly on bottom and sides of a deep, 9-inch pie plate. Cool thoroughly or chill, then add filling and chill until serving time. Serves 8. 

    Suggested filling:
    2 packets 4 servings each, French vanilla pudding mix
    3 ½ cups milk
    4-5 coconut “haystack” candies, chopped
    Whisk milk and pudding mix until well blended, then pour into cold crust.  Top with chopped candy.  Chill.

SKILLET MEAL OF THE WEEK
Ham and Egg Dinnerole

    Add asparagus to turn your favorite breakfast ingredients into a super supper dish.  Pre-diced, cooked ham comes in refrigerated vac packs that have an extended use-by date. 

 

2 tablespoons vegetable oil
6 to 8 spears fresh asparagus, trimmed and cut up
1 to 1 ½ cups diced onion with a little green pepper
8-to-14-ounce package diced, fully cooked ham
2 cans condensed cream of something soup
Small can evaporated milk
1/3 cup water or broth
8 hard-cooked eggs, diced
About 2 cups small croutons or cooked rice, pasta, ramen or other starch
Suggested garnish: Buttered bread crumbs, crisp Chinese noodles, crushed potato chips

    Saute vegetables in hot oil until crisp-tender, gradually adding ham. Continue cooking over low-med heat while adding soup, milk and water or broth.
    When everything is hot and creamy, fold in diced eggs and the starch ingredient. Bonus points: Top with something crunchy.

BONUS RECIPE
Getaway Muffins

When you have to dash out in the wee hours to get to a “first come” campsite, here’s how to have a totally nutritious breakfast in a hurry. Grab a couple of these meal-size muffins and you’re on your way.
    Keep a dozen in the freezer to nuke when you need them. Note that they contain no dairy. Tomato sauce  adds piquant flavor and extra vitamins. 

Small can crushed pineapple, well drained
1 cup grated carrots
1 cup shredded coconut
1 cup coarsely chopped walnuts or pecans

8-ounce can of tomato sauce (1 cup)
3 eggs
1 cup vegetable oil such as canola
Juice from canned pineapple

2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons apple pie spice or pumpkin pie spice
1 cup brown sugar

    Set oven temperature to 350 degrees F. Prepare 24 muffin cups and the first four ingredients.
      In a large bowl whisk tomato sauce, eggs, oil and juice. Put flour, sugar, spices and baking powder in a clean bag and “work” the bag gently to pre-mix them. Dump dry ingredients into the wet mixture and stir until evenly moistened. Fold in pineapple, carrots, coconut and nuts.
    Bake about 18 minutes or until you can insert a toothpick that comes out clean. Muffins should be springy and firm to the touch.  Makes two dozen muffins.  

 

 

BE PREPARED FOR THE NEXT HURRICANE, SUPPLY SHORTAGE, POWER OUTAGE....



    Janet Groene’s Survival Food Handbook is a guide to provisioning your RV pantry for emergencies by using familiar, affordable supermarket foods.   https://amzn.to/3mIfryC

 

 


Ginger Chicken Hotspot
    Curry powders come in many types from mild to fiery, and many cooks make their own from scratch. You be the judge of which one and how much to use.  In this recipe you also choose the size and type of chicken pieces. Boneless or bone-in, skin on or off, white meat or dark.

 

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 teaspoon curry powder (or more to taste)
½ teaspoon ground ginger (or to taste)
4 portions chicken
2 cups water
1 cup uncooked rice
15-ounce can cream style corn

    In a large skillet heat the oil and stir in garlic and spices until fragrant. Brown chicken, then stir in rice to coat. Push chicken side in the skillet.
    Add water and corn. Bring to a boil, cover and cook over reduced heat about 25 minutes or until rice is tender and chicken is done. Adjust seasonings. Serves 4.
    
    Cook’s note: corn adds a sweetness that compliments curry.
    
Tips for the Camp Cook
    * Why carry heavy, bulky tomato juice when you can make your own by adding water and seasonings to tomato sauce or tomato paste?  Make a super Bloody Mary with tomato paste, water and spices to taste.
 
    * Easy side dish. Cut up cauliflower fine and cook it with rice. You choose the ratio.  Cook it in water or broth and season with butter,  parsley and a pinch of turmeric.

    * The next time you make buttermilk biscuits, use a mixture of half pumpkin puree and half buttermilk instead of all buttermilk. It gives a golden glow and adds vitamins.

* What to do with extra pumpkin puree when you open a can but the recipe calls for only a cupful?  Stir a little into hot chili or chowder, pancake batter or any smoothie. 

 

Campground Potluck Recipe of the Week
Itsy Bitsy Blueberry Lemon Pies
    These bite-size pies take milliseconds to make but the pastry may get soggy quickly, so don’t assemble them until just before serving.

 
2 packages of 15 each, phyllo pastry cups
1 can lemon pie filling
1 can blueberry pie filling
Large carton of whipped topping

     Chill pie fillings. Put each pastry cup in a fluted cupcake paper. Arrange on a platter or tray.
    Using two teaspoons, put a little lemon filling in the bottom of each pastry. Top with some blueberry filling. Crown with whipped topping and a candy on top. Makes 30.  

BONUS RECIPE
Skillet Pumpkin Bread Pudding
    Eat it for breakfast, dessert or any time. No oven needed.

 2 cups day-old hearty bread, cut in small bites
Butter
2 eggs
1 cup pumpkin puree
½ cup brown sugar
Small can evaporated milk
1/3 cup water
1 teaspoon pumpkin pie spice

    Cut up bread and set aside. Whisk eggs, cream, pumpkin and spice until smooth. Generously butter a heavy skillet and scatter bread pieces in it. Pour pumpkin batter over bread and dot with bits of butter. Let stand 20 minutes while bread soaks.
    Cover skillet and cook over low-medium burner. (Don’t peek too often.) It’s done when it’s set, as for custard. Eat it plain or with syrup, cream or yogurt.

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Autumn Yum Recipes for Camping & RV

 

Copyright Janet Groene 2024. To ask about permission to use this content, email janetgroene at yahoo.com

 

 

 

 Put yourself in this picture and let's eat!

 

 

 

 

 

 

THUMBNAIL RECIPE OF THE WEEK
Salad Dressing Helper
 

   In a zip-top snack bag place 1/3 c. sugar and ½ t. ea. onion powder, garlic powder, mustard powder, salt, pepper, dried dillweed & dried tarragon. In camp, mix 1/3 c. ea. white vinegar & vegetable oil. Whisk in dry ingredients until sugar dissolves. This is enough dressing for a pasta salad to serve 8-10.  


CAMPING & RV Recipe of THE WEEK
Pit Stop Chicken
    Take a victory lap and when you serve this unusual chicken at your next infield post-race party. You need about 1 ½ cups sliced black olives. 

 

 

6 meaty portions bone-in chicken
1/2 cup lime juice
Salt, pepper, sweet paprika
1 tablespoon vegetable oil
1 each red and green peppers, seeded and cut up
Large onion, diced
2-3 small cans sliced black olives, drained
12-ounce can lemon-lime soda

Optional garnish: ranch dressing

Put chicken in a bag with lime juice and marinate several hours in the refrigerator. Remove chicken and shake off excess liquid.  Discard bag and lime juice. Sprinkle chicken with salt, pepper and paprika and brown in hot oil.

Arrange chicken in a single layer in a  baking pan and cover with diced vegetables and olives. Pour soda over all. Bake at 350 F for 40- 45 minutes or until chicken tests done at 170 F. Remove chicken to plates, stir pan juices and spoon over rice.  Drizzle lightly with ranch dressing. 

It's leaf peeping season. See recipes for warm days, cool nights.

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outdoors on the campfire, camp stove or grill. https://amzn.to/3nNndWY

 

 

Tips for the Camp Cook

* Make Pizza Tacos. Chop pepperoni fine. Grate cheese. Shred lettuce. Mince cilantro. Place thin layer of cheese in crisp, flat bottom  taco shell. Top with a thin layer of pepperoni, another layer of cheese. Nuke 15-20 seconds or wrap in foil to heat in the campfire. Pile high with cilantro, lettuce, sliced scallions, chopped tomato, sour cream. Devour at once.

* Make Thai-style Red Chicken. Whisk 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over 4 portions browned chicken parts. Cover, braise until chicken is tender.

    * Buy extra thick-sliced bread and make “toad in the hole” breakfast eggs.  No toaster needed.  

* Chocolate sauce. Mix 1 c. unsweetened cocoa powder, 2 c. sugar, 1 ½ c. water. Stir over low-medium heat until sugar dissolves and mixture thickens. Remove from heat. Add 1 t. vanilla. Spoon on ice cream or stir into hot or cold milk. Refrigerate leftovers.

 

                ++++++++++++++++++++++

Walk to downtown Palm Springs, California restaurants and smart shops from your RV site at the Happy Traveler RV Park. Hike scenic trails in the surrounding mountains. Laze by the shimmering pool. Soak in the spa. Summer is family time.  In summer it's family friendly. Starting November 1 the resort is adults only. Bonus points: the night manager speaks most Scandinavian languages. The calendar is packed with parties and special events. Call (760) 325-8518 or email happytrav@hotmail.com/ 

                ++++++++++++++++++++++

 

 

 

CAMPGROUND POTLUCK RECIPE OF THE WEEK
Kicky Creamy Carrot Casserole

    Commercial size canned and packaged foods are now found in stores such as Walmart. They’re a huge time and money saver when the campground calls for a potluck. When it's your turn to bring a vegetable side dish....

 
#10 can sliced carrots, well drained OR
10 cups sliced, cooked, drained carrots
1 cup mayonnaise
8-ounce container lemon flavored yogurt
1 tablespoon each prepared horseradish, yellow mustard, dried parsley flakes, dried chopped chives
1 teaspoon each onion powder, freshly ground pepper
½ cup freshly grated Parmesan cheese
1 1/2 cups dry bread crumbs
1/2 stick butter

    Spread drained carrots in a buttered pan suitable for baking or nuking. Whisk mayonnaise, yogurt, seasonings and cheese and spread over carrots.
Oven method: Top with bread crumbs, dot with bits of butter and bake at 350 until toasty on top.
Microwave method: Nuke without bread crumbs until heated through. Melt butter in a small skillet and stir in bread crumbs until toasty and crisp. Sprinkle over hot carrot dish and serve at once.

 

 

    Yes you CAN live the dream.  My book Living Aboard your RV, 4th edition, is based on ten wonderful years of full-time living on the go. Chapters go from choosing the rig to making a living on the go to easing out of the lifestyle when and if the time comes. In paperback or Kindle, http://amzn.to/29XFEkq

 

 

VEGETARIAN MAIN DISH OF THE WEEK
Nutty Broccoli Hotpot
    Thaw and drain frozen broccoli or get a large bunch of broccoli and cut up the florets and peeled stems to make 4 to 5 cups. 

 

4-5 cups chopped broccoli
2 teaspoons powdered vegetable bouillon
½ cup water

    Sprinkle broccoli with powdered bouillon and cook, covered,  in ½ cup water just until crisp-tender. Do not drain.

12-ounce can evaporated milk
Water to make 1 2/3 cups total liquid
½ teaspoon ground nutmeg
4 cups diced toasted bread for stuffing
1 cup coarsely chopped, toasted walnuts (or more to taste)

    To cooked broccoli add milk, water, nutmeg and croutons and heat through folding and stirring gently to moisten croutons.
    If mixture is too dry, add milk, water or broth. Cover and heat through.  Sprinkle each serving with more walnuts or with grated cheese. Bonus points: top each serving with  crumbled blue cheese.
Cook’s note: Try this easy, one-pot, one-burner recipe with cashews and hazelnuts instead of walnuts.

According to EatThis.com nuts with the most protein per ounce are peanuts, almonds, pistachios, cashews and hazelnuts. Walnuts come last, providing 4 grams protein per ounce compared to 7 grams for peanuts (actually a legume) However, each nut has a unique flavor, fat content and other nutritional features. 

FREEZE AHEAD RECIPE OF THE WEEK
Pecan Pie Bar Cookies

 

    Bake and freeze these sticky, chewy treats in a disposable aluminum pan for easy transport to the campground. Or cut and wrap individual squares to add to your backpack. Bring plenty of wet wipes for sticky fingers.

4 eggs
2 cups brown sugar
1/4 cup vegetable oil
2/3 cup flour
1/4 teaspoon each salt and baking soda
2 teaspoons vanilla
2 cups coarsely chopped pecans

    Grease a 9 X 13-inch baking pan and set the oven to 350 degrees. Whisk eggs until lemony and stir in remaining ingredients, ending with the pecans. Bake 30 minutes until firm. Sprinkle with 10X sugar.     
    Cool completely, wrap and freeze. Or cool completely, cut in squares, then sprinkle each piece with 10X sugar, wrap individually and freeze.  

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Camping Recipes, Tips and More

Blog copyright Janet Groene 2024.  To reach campers, boaters, outdoor cooks and adventure travelers place your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

 

THUMBNAIL RECIPE OF THE WEEK
Beefy Lentil Soup
     In a zip-top bag place an unopened 1# bag of lentils. (They need rinsing later.)  Add a small bag filled with 2 T. dried onion bits, 1 jar dried chipped beef, 1 tomato flavor bouillon cube, 1 t. garlic powder, 1 T. dried parsley flakes, 1/3 c. instant rice. In camp,  chop dried beef. Bring 8 c. water to a boil. Add rinsed lentils, beef & contents of small bag. Cover. Simmer over well-started campfire coals 40 minutes or until lentils are tender.  Bonus points: top each (adult's) bowl of soup with a tablespoon of sherry. 

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire or grill. https://amzn.to/3nNndWY

 

 

 

 

Camping and RV Recipe of the Week
Stovetop Pumpkin Pudding

 

Spoon into disposable bowls and top with cream

No oven, no problem with this moist, satisfying fall custard.

2/3 cup brown sugar
2 tablespoons white sugar
1 ½ cups flour
½ teaspoon each salt and baking soda
2 teaspoons pumpkin pie spice
2 eggs
3/4 cup canned  puree (not pumpkin pie flling)
½ cup milk clabbered with ½ teaspoon vinegar

            Generously butter a heavy-bottom Dutch oven or skillet that has a good lid.  Put dry ingredients in a clean bag and jostle gently to mix. Set aside. In a bowl whisk eggs, pumpkin and sour cream until well mixed. Stir in dry ingredients and spread  in the pan.
    Cover tightly and set over low-medium burner or in well-started coals. In a 350 degree oven it takes about 60 minutes. On a camp stove or campfire, times will vary but don’t peek too often. When pudding is “set”, as for custard,  remove from heat and let stand 10-15 minutes. Then spoon into serving dishes and smother with cream, whipped topping or vanilla sauce.  Serves 8.

Tips for the Camp Cook

    * Add vitamins and cut carbs when you serve marinara or bolognese sauce over wedges of steamed, coarsely shredded cabbage instead of spaghetti.

    * Beer batter is good for more than fish. Try it on asparagus spears,  whole green beans or red or green red pepper rings. Deep fry as usual. For dessert dip banana, apple or pineapple chunks in it and deep fry.

    * Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion.

    * Mix 1 part bottled pesto with three parts soft butter. Chill and melt over sizzling hot fish or steak from the grill or fryer.

 

  

     Microwave popcorn costs three times more than packaged kernels and takes up ten times more space. For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking your camper's emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

BONUS RECIPE
Fudge Pie
    Bake, cool and wrap  a boatload of these firm and fabulous pies in disposable foil pie pans for easy transport, easy  serving.

1 unbaked pastry pie shell
1 square (1 ounce)  semi-sweet baking chocolate
1 stick butter

1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
Scant cup flour

2 eggs

 

    Heat chocolate and butter to melt. Whisk in remaining ingredients and pour into the pie shell. Bake 25 minutes at 325 F. Serve plain or topped with whipped cream, ice cream, cherry pie filling or a drizzle of Amaretto.

 

 

   

Campground Potluck Recipe of the Week
Fruity Stuffing
    This perfect side dish goes with anything from the grill, and it starts with a boxed mix.

1 cup each water and orange juice
1 cup pitted dried plums
1 cup golden raisins
1 cup dried cranberries

   Put fruit in a stove-totable Dutch oven or large, deep skillet and add fruit, water and orange juic. Heat gently  30 minutes to plump fruit.

2 boxes  chicken stuffing mix
½ stick butter, cut up
Very hot water
    Stir stuffing mix and butter bits into fruit and add hot water as needed until the stuffing is evenly moist. Cover and steep gently over very low heat until fruit is plump and stuffing moist. Serves 10 to 12.

FREEZE AHEAD RECIPES OF THE WEEK
Green Chili Casserole

 

20-ounce package lean ground beef
2 medium onions, diced
1 teaspoon minced garlic
2 small cans diced green chilies, drained
18 soft  corn tortillas
12-oounce can evaporated milk
1 ½ cup grated cheese such as Monterey Jack

    Grease a deep 9 X 13-inch casserole (disposable foil for camping).  Fry out the ground beef with onions and garlic until beef s no longer pink and onions are soft. Add chilies.
    Tear up tortillas randomly and add some to the bottom of the casserole, top with some of the beef mixture and some cheese, then repeat layers ending with a layer of grated cheese. Carefully pour canned milk over all. Cover, chill overnight, then wrap and freeze. In camp, thaw and bake. Serves 6. 

 

Where is your next road trip? See upcoming family travel dates near and far, sooner or later, here and there at https://janetgroene.blogspot.com https://janetgroene.blogspot.com 

Oat Bran Breakfast Squares

    Multiply this health-smart, no-cook  breakfast recipe to freeze ahead. Then serve in camp with scrambled eggs or slathered with a fruity yogurt.  

 

2 cups oat bran
2 teaspoon baking powder
1 ½ teaspoons apple or pumpkin pie spice
1 cup milk
1/3 cup honey
1/4 cup vegetable oil
1 egg

Optional: 1/2 cup raisins, chopped nuts or Craisins

Grease an 8- or 9-inch square pan. (To freeze for future camp-outs use disposable foil pan(s.)  Mix dry ingredients in a bag or bowl. Whisk wet ingredients and fold in dry ingredients until everything is evenly moistened. Bake at 425 degrees until lightly browned around the edges and springy to the touch. Cool, wrap and freeze. To serve, thaw and cut in squares.

Check out Janet Groene's weekly blog, https://solowomanrv.blogspot.com for reports of campgound news, good and bad, plus a how-to feature each week for women on the go. 

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Questions? Complaints? Suggestions? Email me at janetgroene@yahoo.com