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CAMPING & RV RECIPE OF THE WEEK
This hot, filling cereal is a breakfast standard in Zambia. Traditionally it’s made plain, but North Americans may want to jazz it up with cinnamon, fruit, cream, jelly, pancake syrup or brown sugar. Try it as a tummy-warming change from oatmeal.
2 ½ cups water
½ teaspoon salt
1 cup cornmeal
1 cup cold water
1/3 to ½ cup chunky peanut butter
Chopped salted, roasted peanuts (optional)
When water and salt come to a boil, stir cornmeal into the cup of cold water and briskly stir into the boiling pot. Stir constantly to keep it from lumping. When it thickens, stir in peanut butter. Sprinkle with chopped nuts if you wish. Serves 4.
Cuddle up in camp tonight with your Kindle and a cozy mystery. Widow Farley Halladay lives in Florida now as she grieves her husband and their onetime life at sea. Salty and spunky, she is a caregiver, cook with shortcut recipes to share and a kickass crime solver. The Yacht Yenta series ranges from January Justice to June Jeopardy. You'll want to read them all. Start with March Malice, https://amzn.to/3GXjSxA The books are also available on Google Play and other ebook formats.
Camping and RV Recipe of the Week
Shortcut Saudi Stew
The exotic flavors of the Middle East give ordinary chicken stew a standout flavor. Make rice from scratch or use ready-to-serve rice from a pouch. Ingredients provide salt. Taste before adding more.
1 rotisserie chicken from the deli
3 ½ cups water
4 chicken bouillon cubes
10-ounce package small pearl onions, thawed and drained
14.5-ounce can sliced carrots, drained
1 teaspoon ground cinnamon
1/4 teaspoon each ground cloves and ground cardamom
8-ounce can tomato sauce
3 cups cooked rice
Cut up meat from the chicken. Bring water to a boil and stir in bouillon to dissolve it. Stir in chicken, onions, carrots and seasonings. Bring to a boil, cover, reduce heat and simmer until onion is crisp-tender and flavors blended. Stir in tomato sauce and rice. Cover and heat gently. Serves 6.
Tips for the Camp Cook
* Do you have a pillow sham you don’t use? Fill it with tea towels for camping. It keeps them clean and handy and it easily goes into the laundry with the soiled towels.
* Okra is vegetable and also a thickening agent. Use trimmed, chopped okra to thicken soups, stews, sloppy joe.
* Store-bought shortcake cakes make great last-minute desserts. Fill with mandarin oranges sauced with orange flavored yogurt, or instant chocolate pudding and whipped topping, or chunky applesauce drizzled with hazelnut coffee creamer.
* Fill a cheese shaker with 20 Mule Team Borax. Clearly label it poison and keep it away from food supplies. Then sprinkle borax in the damp sinks and shower pan each night. If roaches so much as touch it, they die.
Survival Food Handbook is a "prepper" guide for campers and RV-ers who have limited storage space for emergency food supplies. Chapters also cover emergencies such as fuel shortwater, out of water, or fridge failure.
Make every inch, dollar and ounce count when you stock your standby pantry with these supermarket staples. In an emergency, every recipe in the book can be made without fresh foods. https://amzn.to/3mIfryC
Campground Potluck Recipe of the Week
No-Bake Strawberry Cookies
1 packet strawberry gelatin dessert mix
½ cup sugar
1/2 teaspoon salt
16-ounce package chopped, pitted dates
½ cup shredded coconut
1 stick butter
2 teaspoons vanilla extract
3 cups crisp rice cereal
1 cup chopped walnuts
Combine dry gelatin desert mix and sugar. Set aside.
In a large saucepan, beat eggs and add salt, dates, coconut and butter. Bring to a boil, remove from heat. Stir in vanilla and gelatin. Fold in rice cereal and nuts. Cool enough to handle and form into walnut-size balls.
Arrange on waxed paper to cool completely. Makes 5 to 6 dozen.
Foil Recipe of the Week
Pesto Crowned Swordfish Steak
1 pat butter
Generously oil the center of the piece of foil and place swordfish on it. Sprinkle with salt and pepper. Spread with pesto and top with a pat of butter. Close and seal foil Place pesto side up on a grate over well-started coals (or in a 350 degree oven). Cook 20-30 minutes or until fish is done to your liking. Open carefully (steam is hot!)
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