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CAMPING & RV RECIPE OF THE WEEK
Ravioli Custard
Make a hot main dish for four with only a skillet and one can of ravioli. Use your favorite brand, with or without meat.
1 can ravioli
Small can sliced ripe olives, well drained
14.5-ounce can diced tomatoes
1 cup frozen peas, thawed
4 eggs
Small can evaporated milk
Water
1 ½ cups grated Cheddar cheese
Grease a deep, heavy skillet and spread ravioli evenly. Sprinkle with olives, tomatoes, peas and half the cheese. Add 1/4 cup water to the small can of evaporated milk and whisk with the eggs. Pour egg mixture over ravioli. Sprinkle with remaining cheese. , Cover skillet and cook over low-medium heat until eggs set, as for custard. Let cool 5 minutes. Serves 4.
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Campground Potluck Dish of the Week
Cheesy, Crummy Casserole
This is an easy dish to make ahead or at the last minute. It’s substantial enough for a vegetarian main dish and also a colorful side dish to go with meat from the grill.
2 medium yellow squash, diced
2 medium zucchini, diced
4 large tomatoes, sliced and drained
2 cans, 15 ounces each, whole kernel corn
Small can evaporated milk
3 eggs
2 tablespoons flour
4-ounce package (about 1 cup) shredded sharp cheddar cheese
4-ounce package (about 1 cup) shredded Monterey jack cheese
1 cup cracker crumbs made from buttery crackers
Butter or spray a deep 9 X 13-inch casserole. Preheat the oven to 350 F. Arrange vegetables. Add water to the canned milk and the juice from the corn to make 1 ½ cups liquid.
Cover squash with an even layer of corn and top with an even layer of sliced tomatoes, overlapping as necessary. Sprinkle with the cheddar cheese.
Whisk liquid, eggs and the flour and pour over the casserole. Cover with foil and bake 25 minutes at 350 degrees. Remove foil, sprinkle with cracker crumbs and jack cheese and bake 10-15 minutes more until topping is toasty and the filling is set as for custard. Makes 8 to 10 potluck servings.
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NO-BAKE DESSERT OF THE WEEK
Banana Boats
There are many variations of this oldie. It’s still a camping classic, especially for families. Everybody makes their own to order. Just don't over-fill the boats or there will be a mess when everything melts.
Select firm, ripe bananas, one per person. Cut a deep slit down the entire length of the banana, forming a canoe. Don’t cut all the way through the bow and stern of the “boat”. Spread open just enough to make a small trench. Carefully stuff with:
Mini marshmallows and mini chocolate chips OR
Drained pineapple tidbits and caramel ice cream topping OR
Brown sugar, chopped walnuts and melted butter OR
Orange marmalade and shredded coconut, with a drizzle of coconut rum OR
Chopped pecans and chocolate syrup OR
Peanut butter and raisins OR
Your own invention
Now cup the banana in foil to catch drips. Place on the grill over medium coals. Roast until everything is melty and gooey. Eat as is or spritz with whipped cream.
SEAFOOD DISH OF THE WEEK
Overnight Tuna Hot Dish
Here’s a shortcut easy way to make the traditional Wisconsin Church Supper hot dish. You don’t have to cook the pasta separately.
1 cup small pasta such as macaroni or small shells, uncooked
5-ounce can tuna, undrained
2 hard-cooked eggs, diced
Small can mushrooms, drained
½ cup thawed peas
1 can condensed cream of mushroom, chicken or celery soup
1 can milk or water
1 fistful of grated American or Cheddar cheese
Butter a baking pan or dish. (Foil is OK). Add pasta, tuna, eggs, mushrooms and peas. Run a spoon lightly through it lightly to mix. Whisk condensed soup with milk or water. Spread cheese over the pan and drizzle evenly with the soup mixture.
Cover with foil and chill overnight. To bake the (foil covered) casserole, set the oven to 350F or pre–heat a covered grill. Bake 40 minutes, remove foil and bake another 10-15 minutes until browned around the edges and “set” in the center. Serves 4.
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LIFESAVER SAUCE OF THE WEEK
Hawaiian Spinach Gravy
Are you serving the same ‘ol diced chicken or pork bits again, just because they are quick to stir-fry? Invent a whole new dish by adding this colorful sauce from the South Pacific. Add exotic crunch and sweetness to any bland meat or fish.
10-ounce package chopped spinach
1 tablespoon minced garlic
½ teaspoon salt
2/3 to 1 cup coconut milk
1/8 teaspoon ground nutmeg
Salt, pepper
Chopped macadamia nuts
1. Thaw spinach and squeeze dry. Boil spinach in coconut milk with garlic, salt and nutmeg. Set aside.
2. Dice enough chicken or pork to make six portions. Toss with 2 teaspoons cornstarch. Stir-fry in butter or lard until it’s done. Fold in the spinach sauce. If it’s too thick add a little water. Add salt and pepper to taste. Heat through.
3. Sprinkle generously with chopped macadamia nuts. Serves 6.
Serving suggestion: rice is the traditional accompaniment . For a no-cook side dish, serve Hawaiian sweet bread rolls.
WHEN FOOD EMERGENCIES
TRIP UP YOUR CAMPING TRIP
Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.
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BLACK POT RECIPE OF THE WEEK
Hominy Hot Pot
The outcome here will depend on the chili powder. If you don’t have a favorite start with a common brand such as McCormack. Long, slow cooking boosts flavor, gives the chef a chance to manage the fire and makes time for a leisurely drink before dinner.
2 large onions
2 tablespoons butter, lard or bacon fat
2 pounds diced lean pork tenderloin
2 tablespoons chili powder
1/2 teaspoon each dried, crumbled oregano and thyme
32-ounce carton chicken broth
1 or 2 cans hominy, drained and rinsed
Sizzle onions in hot fat until they begin to brown. Continue to stir fry while adding seasonings. Add broth, bring to an active simmer and move to a moderate fire. Cover and cook two hours or longer, adding water or more broth if needed. Stir in hominy 30 minutes before serving.
MAKE AHEAD RECIPE OF THE WEEK
Make a big pot of this multi-meat main and freeze it in meal-size portions for the size of your camping crew. Then serve it over whatever is available at serving time: white or sweet baked potatoes, zucchini noodles, boiled pasta, rice, crisp chow mein noodles, et al.
Throw in everything but the kitchen sink. This recipe is easily doubled and it freezes well. If you freeze it in boilable bags, just thaw and heat bags in hot water and you still have clean, hot water for washing up.
TRAIN WRECK
2 thick bacon slices, chopped
2 pounds lean ground turkey, beef or pork
3 or 4 large onions, diced
2 pints mushrooms, trimmed and sliced
6-to 8-ounce package diced, cooked ham, salami or smoked sausage
1/4 cup water
2 small cans diced water chestnuts, drained
Small jar diced pimentos, drained
1 large + 1 small can evaporated milk
Water
1/4 cup flour
1 teaspoon salt, ½ teaspoon pepper
2/3 cup grated cheese such as Parmesan or sharp cheddar
1/4 cup dry sherry (cooking sherry is OK)
Fry out the bacon and keep stir frying while adding ground meat, breaking it up. Keep stirring over high heat while stirring in in onions. When everything is well coated with brown bits, reduce heat, add 1/4 cup water and cover. Simmer, adding water or broth as needed, until everything is tender. Stir in water chestnuts and pimentos.
Add water to the canned milk to make 3 cups. Whisk in flour, salt, pepper, cheese and sherry. Increase heat to the pot and stir in the milk mixture until it thickens. Adjust seasonings. Cool completely and package for the freezer, allowing 2/3 to 1 cupful per serving. In camp, thaw, heat, stir and serve over the starch of choice.
Serving suggestion: Serve over a starch such as rice or pasta, then shower with buttered bread crumbs, toasted sesame seeds or diced, drained Roma tomatoes.
