Blog copyright Janet Groene 2022. To ask about placing your product ad on all Groene travel-related sites covering RV, camping, boating and food for one year, one low rate, email janetgroene at yahoo.com
There is no better camping than a snug RV in a hushed campground, sparkling with fresh snow
Camp and RV Recipe of the Week
Cherry Rice Pudding
1 can unsweetened, pitted pie cherries
1 ½ cups instant rice
½ cup sugar
½ teaspoon vanilla extract
Whipped topping, thawed
Drain the cherries and add water to the juice to make 1 ½ cups liquid. Bring to a boil, stir in sugar until it dissolves. Then stir in rice. Cover and turn off heat. Let stand 7 to 10 minutes until liquid is absorbed. Let cool to lukewarm. Stir in cherries and vanilla. Fold in whipped topping to taste. Serve now or chill. It’s good as is, or top with additional whipped topping.. Serves 6 to 8.
Cook’s note: For an even creamier pudding fold in a cup of cherry yogurt with the whipped topping.
Before You Go Camping Again
The old Boy Scout motto makes special sense in this time supply chain problems, inflation, delays and emergencies. Survival Food Handbook is a guide to shopping the supermarket for stowable foods to bring out if the fridge fails, or you’re stranded somewhere, or you can find stove fuel, or...... Kindle or paperback for yourself and gifts. https://amzn.to/3mIfryC
Campground Potluck Recipe of the Week
A quart of gravy transforms this unusual dish. It can be homemade gravy, canned or from a mix. If you’ve using leftover chicken or cooked (unbreaded) chicken bites from the supermarket, you’ll need about 3 cups. Canned chicken is handy for camping.
4 cups chicken gravy (see below)
3 cups diced, cooked chicken
1 cup frozen peas, thawed
3 cups soft bread crumbs, divided
1/4 cup milk or cream
Set the oven for 350 degrees and spray a 9 X 13-inch casserole. Scatter half the chicken in the casserole in an even layer. Sprinkle lightly with 1 cup bread crumbs. Add the remaining chicken and another cup of bread crumbs. Sprinkle with peas.
In a bowl beat eggs with milk or cream and fold in remaining bread crumbs. Spread evenly over casserole and bake about 30 minutes or until it’s “set” and has a golden finish on top. Serves 8.
Homemade Chicken Gravy:
1 quart chicken broth
1/3 cup flour
1 teaspoon crumbled dried sage
½ teaspoon powdered ginger
1 beef bouillon cube
Salt, pepper to taste
1/4 stick real butter (optional)
Put flour, sage and ginger in a saucepan and whisk in cold broth until mixture is smooth. Add remaining broth and the bouillon over medium heat, stirring until bouillon dissolves and gravy thickens. Adjust seasonings. Turn off heat and stir in butter.
No Oven? No Problem: Assemble the dish as described above in a greased heavy skillet. Cover tightly and cook over medium heat until egg topping sets. Serve with a spoon.
If you love RV life, especially if you are a woman who travels alone, see Janet’s new posts each week at https://www.SoloWomanRV.blogspot.com Note that it it is RVWOMAN, not women.
Tips for the Camp Cook
* Bagged frozen meatballs are a boon to camping. Slice a hot dog in half lengthwise, curl each half in a coil and thread on a stick around a small, thawed (cooked) meatball. Grill to heat through. Place on a round bun with your favorite toppings.
* To remove stains from melamine porcelain make a paste made from 1/4 cup baking soda or cream of tartar and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual.
* Mash a little French vanilla or hazelnut coffee creamer into boiled sweet potatoes.
* Peel, quarter and freeze onions. Use a sharp knife and cutting board and they can be chopped while frozen. No tears.
HAD ENOUGH OF THE RAT RACE?
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RECIPE OF THE WEEK
Tofu Pepper Pot
8 to 10 ounces extra firm tofu
3 tablespoons vegetable oil
2 red bell peppers, seeded and cut in crescents
2 green bell peppers, ditto
Large onion, peeled and cut in crescents
1 pint sliced mushrooms
½ teaspoon dried pepper flakes
2 tablespoons cornstarch
1 2/3 cups vegetable broth
1/4 cup soy sauce
Toasted sesame oil to taste
Dice tofu. Heat oil in a large wok or pot over high heat and toss tofu to brown it, gradually stirring in vegetables and pepper flakes. When vegetables are crisp-tender whisk cornstarch into some of the vegetable broth and stir into the mixture with remaining broth and the soy sauce. When it thickens, add toasted sesame oil sparingly to taste. Serve over rice. Makes 6 to 8 portions.
Lacto-Ovo Option: Omit tofu. Stir-fry vegetables in hot oil and proceed through the step when the hot sauce is thickened. Fold in 6 diced, hard-cooked eggs and heat through.
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