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Camping and RV Recipe of the Week
Coconut Rum Custard
This isn’t a dish to prepare just before you drive because it’s liquid until it sets. Pour it into individual dishes, a pie shell or one large dish. It’s good chilled or at “room” temperature but do refrigerate it for food safety.
1/4 cup brown sugar, packed
1 tablespoon cornstarch
2 cups milk (fresh, canned or reconstituted dry milk)
1/4 cup coconut rum OR
1 teaspoon rum extract
Shredded coconut or other garnish
In a cold saucepan, whisk eggs until foamy, gradually whisking in sugar and cornstarch. Gradually stir in milk, then place over medium-low heat, stirring constantly until it’s thick. Stir in rum or extract. Pour into 5 or 6 serving dishes and cool . Garnish just before serving.
Cook’s note: A skin forms over the custard as it cools so this looks better with a garnish.
Tips for the Camp Cook
Campfire Cookware 101
Cast iron cookware has been a camping essential for centuries. Aluminum wasn’t introduced to the public until the early 1900's. Cast aluminum cookware became popular with home cooks in the 1920's and ‘30's. Today both cast iron and cast aluminum pans, skillets and dutch ovens are available. Which is for you?
Cast iron in slow to heat up but it also holds heatlonger. Because it spreads heat slowly it develops hot spots over a small burner. It’s best for oven use or in a bed of coals It’s inexpensive, extremely durable and it imparts an incomparable, down-home taste to food. When properly “seasoned” it’s fairly nonstick.
Unlike aluminum, it can be used over an induction burner Cast iron pots are very heavy to carry, cook with and stow and they leave rust stains if not properly cared for and stored. Cast iron shouldn’t be washed in a dishwasher or with harsh de-greasers or it loses its “seasoning”.
The best feature of cast aluminum (not stamped aluminum)
cookware is that it creates an even envelope of heat, even when used over a small burner. It's light to carry, cook with and stow. It doesn't rust.
Used as a stove-top oven, it pre-heats evenly on the bottom and up the sides. It can be washed with soap or detergents or in a dishwasher. It can be used on induction stoves with an interface. It may cost more than cast iron.
Is there a link between brain damage and aluminum cookware? There is disagreement on that. In any case, the food doesn’t have to touch aluminum. If you prefer, bake your bread, cake, pie or casserole in a stainless steel pan placed on a shall rack inside a preheated cast aluminum dutch oven.
Campground Potluck Recipe of the Week
Cole Slaw Chicken Salad
Here’s a way to turn a pound of shredded chicken BBQ into a tangy, healthful, affordable salad for a crowd.. Barbecue gives it a special look and tang and the ginger dressing adds just the tiniest kick.
1 package red cabbage slaw mix
1 package angel hair cole slaw mix
Large red onion, cut in paper-thin crescents
1 red sweet pepper, cut in slivers
1- pound tub shredded chicken barbecue (e.g. Lloyd’s)
Bottled Asian sesame-ginger salad dressing
In a large bowl toss two cole slaw mixes with pepper and onion to mix well. Leave the barbecue out of the fridge for 30 minutes to loosen up. Twist a fork in the barbecue to break up the shreds. Add barbecue to vegetables a little at a time, tossing lightly to mix well with cabbage mixture. Add dressing to taste. Chill or serve at “room” temperature. Serves 10.
Freeze-Ahead Recipe of the Week
Beef ‘n Butter Bean Stew
This soupy, spicy stew recipe is easily multiplied. It can also work with other meats such as pork or turkey. Use canned butter beans or save money by cooking your own. The more variety the better when adding root vegetables.
1 to 2 pounds stew for beef, cut in small bite size
2 tablespoons vegetable oil
Large onion, diced
1 tablespoon minced garlic
1 teaspoon crumbled dried oregano
½ teaspoon each cinnamon, ginger
1/4 teaspoon ground cloves
32-ounce carton beef broth
12-ounce bottle dark beer
4 cups peeled and diced root vegetables (sweet potato, carrot, rutabaga, parsnip, turnip, white potato)
15-ounce can large lima beans (aka butter beans)
In a large kettle brown meat, gradually stirring in oion and garlic. Add remaining ingredients except cooked butter beans. Cover and cook until meat is tender. Cool and package, allowing 1½ to 2 cups per main dish portion. .
See Janet Groene’s Pantry Recipe of the Week, using only shelf-stable ingredients at Boat Cook. These recipes are great for emergencies or times when you’re just too tuckered out to cook from raw.