Blog copyright janet groene 2021.
If you’re camping at this time, these recipes are ready for roughin’ it easy. If you’re stuck inside because of cold or snow, audition these recipes for next summer’s camping.
CAMPING AND RV RECIPE OF THE WEEK
Cowboy Style Fry Pan Chili
Out on the range, where fresh salad ingredients aren't always easy to come by, the tang of pickle relish is a welcome addition to chuckwagon meals.
1 1/2 TO 2 cups thawed, reconstituted or shredded fresh hash brown potatoes
1 pound lean ground beef, preferably chili grind
2 cups water or broth
Medium onion, chopped
Medium ll green bell pepper, seeded and chopped
Small can sliced mushrooms, drained
8-ounce can tomato sauce
1 tablespoon your choice of chili powder
2 tablespoons soy sauce
2 to 4 tablespoons pickle relish
In a large skillet, fry out ground beef, gradually adding potatoes, onion, pepper and mushrooms to coat with pan-fried flavor. Add water and chili powder, cover and cook until meat is well done and vegetables tender. Stir in tomato sauce and soy sauce. Heat through and stir in relish. Serves 4 to 6.
Campground Potluck Recipe of the Week
Camp Cook’s Deviled “Crab”
Economical imitation crabmeat looks and tastes great and stretches your food dollar.
3 cups milk
3 cups soft bread crumbs
2 pounds flaked imitation crabmeat
10 hard-cooked eggs, mashed
2 sticks butter, melted
1 teaspoon salt
1 tablespoon Dijon-style mustard
Spray one or two casseroles with nonstick coating and set oven to 425 degrees . Mix well. Bake until heated through. Provide crackers or scoopers and serve as a hot dip. Serves 14 to 16.
Tips for the Camp Cook
* Chop 2 slices pre-cooked bacon and 2 scallions. Cut corn from one fresh cob. Toss together. Add crunch when you sprinkle it on soup, salad, omelets, hot vegetables.
* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in RV cupboards for a quieter ride, less breakage.
* Get more than 200 shortcut recipes in one book. Janet Groene’s Cooking Aboard Your RV saves time, space, mess and waste while providing delicious eating. PS. It's a great gift idea for a camping newbie. https://amzn.to/31tDGom
* Do you use rubberized shelf lining? A similar material is sold in large pieces for anti-slip use under throw rugs. Get much more for the money and cut it to fit. An 8-inch square of this material is also a good gripper for opening jars. Line drawers, shelves and the toolbox and tackle box too. Change it once a year.
* Are you a beach comber? Scallop or tellin shells make attractive servers for soft butter.
FREEZE AHEAD RECIPE OF THE WEEK
Make a big batch of a recipe when you have time and break it into individual packages to suit the size of your camping crew, even if you’re a crew of only one or two.
Your Own Lemonade Concentrate
Whether you use it as a refreshing drink, cocktail mixer or an ingredient, this homemade mix from fresh citrus beats the other stuff hands down. When you customize with one of the "secret” ingredients it becomes your signature recipe.
5 each lemons, limes and oranges
2 cups sugar
2 cups water
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
1 packet raspberry gelatin dessert mix OR
1 to 2 teaspoons culinary lavender OR
2 to 3 tablespoons pomegranate molasses
Juice the citrus and zest the peel it if you wish. Boil sugar (and gelatin mix if using) and water to make a syrup. Stir in juices, zest, vanilla and any optional ingredients. Freeze in small batches and stir into cold water to taste. The entire batch makes 4 to 6 quarts lemonade. .
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