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Camping and RV
Recipe of the Week
Shortcut Saudi Stew
The exotic flavors of the Middle East give ordinary chicken stew a standout flavor. This is traditionally served in layers of chicken and seasoned rice. Make it simple by stirring it all together. Make rice from scratch or use ready-to-serve rice from a pouch. Bouillon provides enough salt. Don’t add more without tasting.
1 rotisserie chicken from the deli
3 ½ cups water
4 chicken bouillon cubes
10-ounce package small pearl onions, thawed and drained
12-ounce package peeled baby carrots, cut up
1 teaspoon ground cinnamon
1/4 teaspoon each ground cloves and ground cardamom
8-ounce can tomato sauce
3 cups cooked rice
Cut up the 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 carrots are tender, about 10 minutes. 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 washes as easily as, well, a pillow case.
* Okra is vegetable and also a thickening agent. Use trimmed, chopped okra to thicken soups, stews, sloppy joe.
* Hang-up pockets can be handy but the plastic ones get grotty and stiff. I like this mesh bag for hanging cooking gear outside. It dunks clean in a jiffy and has pockets in several different sizes. Hang it from any handy hook or tree.
* This top quality canvas clothespin bag can be hung anywhere around the campsite to hold BBQ tools, gadgets, extra towels, paper goods, what have you. Wash it again and again for years of camping use.
* Decorate the campsite with luminarias. Fill cans with water and freeze solid. When you punch holes, the ice keeps the can from caving in. Thaw, drain, add candle.
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. If dates are not chopped fine, spread on a chopping board and cut them up.
In a large saucepan beat eggs. Add salt, dates, coconut and butter. Heat over medium heat to 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.
Alternate idea: Press mixture into a buttered 9 X 13-inch dish. Cool and cut in squares.
Cook's note: if cookies get sticky in humid weather, sprinkle with powdered sugar.
Foil Recipe of the Week
Carrot Crowned Swordfish Steak
For each portion:
1 piece of swordfish about ½ inch thick
2 tablespoons orange marmalade
1 teaspoon prepared horseradish
½ cup canned or cooked baby carrots
Dried parsley flakes
Oil center of the oil and place a piece ofswordfish on it. Sprinkle with salt and pepper. Mix marmalade and horseradish and spread a little on the fish. Top with 1/2 cup carrots and the rest of the marmalade mixture. Join corners of the foil and twist to seal. Place on a grate over well-started coals (or in a 350 degree oven). Cook 20-30 minutes, fish side down, until fish is done to your liking.
Open carefully (steam is hot!) Sprinkle with parsley flakes.