Friday, February 23, 2018

RV Travels and Camping Meals Made Easy

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com



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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. 


Campground Potluck 
Recipe of the Week
No-Bake Strawberry Cookies
1 packet strawberry gelatin dessert mix
½ cup sugar
2 eggs
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:
Olive oil
1 piece of swordfish about ½ inch thick
Salt, pepper
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.

Friday, February 16, 2018

Easy and Pleezi Recipes for Camping and RV Travel

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Jimmy Buffet says it’s always five o’clock somewhere. My song says it’s always camping weather somewhere. Here are easy tweaks to recipes to make them easier for the camp cook.

CAMPING AND RV RECIPE OF THE WEEK
Quick-Start Corned Beef and Cabbage
Corned beef is salty and so is bouillon, so extra seasoning may not be needed. Pass condiments at the table.  

12-ounce can corned beef
32-ounce carton chicken or beef broth OR
4 cups water and 4 bouillon cubes (chicken, beef, ham or vegetable)
14- to 16-ounce package shredded cabbage for cole slaw
1 teaspoon dry mustard
2 cups raw long-grain rice
Salt, pepper, hot sauce

Turn corned beef out of the can on a paper plate. Scrape off excess fat and twist a fork in the meat to break it up. Bring broth or water with bouillon to a boil and stir in cabbage, corned beef, mustard and rice. Bring back to a boil, stir to break up corned beef. Reduce heat, cover and simmer 20 minutes or until rice is tender. (Brown rices takes longer.)  Pass the salt, pepper and hot sauce. Serves 4. 

Janet Groene's RV cookbook is available from  http://amzn.to/1NdWI4o

Tips for the Camp Cook

* One of the easiest and most satisfying desserts is this sweet-but-not-too-sweet Latin classic. Spread  crackers with cream cheese and guava paste. Done! 

* Recycle that big pile of CD’s you don’t use any more. Wrap each in clear plastic wrap. Use as dessert plates. Replace used wrap with clean wrap for the next use. This is a good task for the kids. 

* Do your cake layers skate and shift? Stack and frost the layer cake, then run a couple of strands of dry spaghetti as “shafts” through the cake to keep layers in place until frosting hardens. Don’t forget to remove them.

* Sprinkle vanilla wafer crumbs over a bottom crust before adding fruit for pie. It will add flavor and will help absorb excess juice.

* When you need just a little lemon or lime juice, plunge in an ice pick, then squeeze. Fruit will stay fresher for the next round. 

* Cook and drain carrots and fold in a little sugar and horseradish. Butter optional. 

* If you are frying a lot of sausage links, put a skewer through several and you won’t have to turn them one at a time.




Campground Potluck
 Recipe of the Week
Graham Cracker
Upside Down Cakes
Not your ordinary peach or pineapple upside down cake! On the minus side, these cakes must be baked in an oven, so skip this if you don’t have one.  On the plus side they don’t need frosting, they travel well and they’ll be talked about.

1 1/2 cups graham cracker crumbs
1 cup chopped pecans or walnuts
2/3 cup packed brown sugar
2 sticks butter, melted
    Mix all this together while butter is hot. Pack into two, single-layer cake pans that are greased and lined with waxed paper. Pack down firmly. Chill until firm. Save the bowl. 

1 box vanilla cake mix
Ingredients called for on the box

In the same bowl  make the cake mix according to package directions.  Carefully spoon batter over the graham cracker layer and bake about 25 minutes or until cake is firm to the touch. 
Let stand 5 minutes. Loosen cake around the sides. Carefully flip over onto plates and cool. Then carefully peel off waxed paper. Cut in wedges. It’s good alone or you can provide whipped topping. Serves 12. 

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Foil Recipe of the Week
Not Your Mama’s Jambalaya

Mama might not approve of this shortcut, but she would like not having to wash dishes. Cook in foil, eat out of the foil.

Large green pepper(s)
Cooked Rice
Ketchup
Garlic salt
Thyme
Finely diced cooked ham
3 large, de-veined, tail-on shrimp per portion, thawed
Tabasco sauce



Lay out a square of foil for each portion. Smear center with olive oil. Cut top and bottom off pepper, remove seeds and slice in half-inch rings. Place a ring on each piece of foil.

Mix rice with ketchup, garlic salt, thyme and diced ham to taste. Mound on pepper ring. Top with shrimp. Sprinkle with Tabasco sauce. 

Bring up corners of the foil and twist to seal foil and form a handle.(Like a giant Hershey’s Kiss) Place on grate over well-started coals, or in a 350 degree oven 20-30 minutes until heated through and shrimp is pink. Take care when opening foil. Steam is HOT.

Friday, February 09, 2018

Camping Meals and Easy Recipes for RV Travel

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one full year on all six Groene sites for one low rate, email janetgroene@yahoo.com



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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. Cook 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 a tea towel too.

* Okra is vegetable and also a thickening agent. Use trimmed, chopped okra to thicken soups, stews, sloppy joe.


* This top quality canvas clothespin bag can be hung anywhere around the camper or campsite to hold galley gadgets, extra towels, paper goods, what have you. Wash it again and again for years of camping use. 


* Hang-up pockets can be handy but the plastic ones get grotty and stiff.  I like this mesh bag for setting up a campsite kitchen outside. It dunks clean in a jiffy and has pockets in several different sizes. Hang it from any handy hook or tree.





Campground Potluck 
Recipe of the Week
No-Bake Strawberry 
Cookie Poppers 
1 packet strawberry gelatin dessert mix
½ cup sugar
2 eggs
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 break them up.
In a large  saucepan, beat eggs. Add salt, dates, coconut and butter. Bring to a boil, remove from heat. Stir in vanilla and gelatin. Fold in rice cereal and nuts. When cool enough to handle form into walnut-size balls.
Arrange on waxed paper to cool completely. Makes 5 to 6 dozen.


Foil Recipe of the Week
Carrot Crowned Swordfish Steak


For each portion:
Olive oil
1 piece of swordfish about ½ inch thick
Salt, pepper
2 tablespoons orange marmalade
1 teaspoon prepared horseradish
½ cup canned or cooked baby carrots
1 pat butter
Dried parsley flakes

Oil center of the piece of foil and place swordfish on it. Sprinkle with salt and pepper. Mix marmalade and horseradish and spread a little on the fish. Top with carrots, butter and the rest of the marmalade mixture. Join corners of the foil (like a Hershey's kiss) and twist to seal. Place 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!) Sprinkle with parsley flakes.


Friday, February 02, 2018

Janet Groene's Easy Meals for Camping and RV Trips

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 Janet Groene’s Survival Food Handbook isn’t only for preppers. It’s a guide to stocking your camper with ordinary supermarket ingredients for cruising, boondocking and emergencies.






Camp and RV
 Recipe of the Week
Cheesy Vegetable Chowder
 

   
5 to 6 potatoes, scrubbed and diced
6 cups water
12-ounce bag of cauliflower and broccoli florets, thawed and drained
2 cans condensed cream soups (mushroom, chicken, celery)
½ soup can milk or water
Half a one-pound box of process cheese, such as Velveeta, diced
Salt, pepper, hot sauce


    In a large kettle, cover potatoes with water and boil until almost tender. Cut up large pieces of broccoli and cauliflower, add to the soup and cook until tender. Whisk soups with milk or water and stir in. When it’s hot, reduce heat and stir in cheese. Cover and heat over very low heat just until cheese melts. Serves 6 to 8. 




Campground Potluck Recipe of the Week
Crunchy Corn Salad
    This salad is a snap to throw together but it’s important to add the Fritos only at the very last minute. The recipe is easily doubled or halved.

#10 can whole kernel corn, drained
2 green bell peppers, finely diced
1 red sweet pepper, finely diced
3 to 4 ribs celery, finely diced
1 bunch scallions, sliced thin

½ cup each white vinegar, vegetable oil and sugar
3 cups Fritos


    Combine vegetables and sprinkle with sugar. Stir gently. Let stand 20-30 minutes and sugar will form a glaze. Whisk together vinegar and oil. Stir into vegetables. Adjust seasonings such as salt, pepper. Chill or serve at once. Just before serving, fold in Fritos. Provide a draining spoon for serving. Serves 10 to 12.


Tips for the Camp Cook


    * Make “stained glass” pancakes. Cut small gum drops in half and stir into pancake batter at the rate of 1 cup gumdrops for 3 to 4 cups batter. 


    * Small, personal smoothie makers can do a lot but give me a full-size blender that can make one smoothie or a big batch of pancake batter, margaritas or filling for a custard pie. This  Waring blender  holds up to five cups.


    * Make chunky cream of tomato soup starting with a packet of sausage gravy mix (two-cup size). Cook until thick, then stir in a 28-ounce can of diced tomatoes and a teaspoon of sugar.  Serves 4. 


    * Serve stew or chili under a blanket. When it’s done, whisk a cup of milk,  a cup of mayonnaise and cup of self-rising flour and pour slowly over hot, simmering stew. Cover and cook until “blanket: is firm. 


    * Dip chicken tenders in a saucer of hot sauce, then in crushed and finely chopped French-fried onion rings. Bake at 450 degrees.


Foil Recipe of the Week
Spicy Breakfast Bombs

 
    The trick is bring up four corners of the square of foil so the slice of salami forms a shallow bowl.


 
4 slices spicy lunch meat such as salami
1 cup hashed brown potatoes, thawed
4 eggs
1 cup grated cheese such as pepper jack


    Lay out a square of foil and spray centers. Place a slice of meat in the center and bring up corners so meat is “cupped” enough to hold 1/4 cup potatoes. Break an egg over the potatoes. Join corners of foil and twist. Place over medium coals about 10 minutes or  until egg is done.
    Carefully open foil (steam is hot) and sprinkle with 1/4 cup cheese. Loosely close foil for a few minutes while cheese melts. Serves 4. 


Cook's note: this can also be made in a small, sprayed, disposable foil tart pan placed on a square of foil. Put sliced salami in the pan and fill with egg and potato. Then bring up corners of the foil.

Friday, January 26, 2018

Easy Meals for Campers and RV Travelers

blog copyright Janet Groene, all rights reserved. To donate $5 once a year to the support of this blog, use your PayPal account to send to janetgroene@yahoo.com.

Order Cooking Aboard Your RV, 2nd Edition for yourself or a gift. 

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Digging out of the snow? It’s a good time of year to be at home, rehearsing recipes for next summer’s camping trips. Try these swift and simple recipes. 




Camping and RV
Recipe of the Week

One Pot  Chicken Tetrazzini
Whether it’s a saucepan or slow cooker,  it's all in one pot. Do you carry a slow cooker for camping, tailgating, RV travel? Why or why not? Leave a Comment.

1 can condensed cream of chicken soup
1 soup can milk
2 cans, 10 ounces each, chunk chicken, broken up
2 cups water
2 chicken bouillon cubes or 2 teaspoons powdered chicken soup base
½ cup dry white wine or white grape juice
8 to 12 ounces sliced fresh mushrooms

12- ounce box of spaghetti, spaghettini or linguine

In the pan whisk soup and milk until well blended. Then stir in chicken, water, bouillon, wine and mushrooms and bring to a boil.  Then stir in broken spaghetti. Cover and cook over low heat until pasta is tender.  Stir and serve. Serves 6 to 8.  
Slow cooker method: cook without spaghetti 4-6 hours on Low, then add broken spaghetti and cook 2 hours more.

Tips for the Camp Cook

* An easy way to break up canned, solid pack chicken, tuna , etc. is to open the can and  twist a fork in it. As you empty the can contents will break up further.

* Rule of thumb: plan two ounces of pasta for each adult serving.

* When a recipe calls for graham cracker crumbs try something different: chocolate cookies, vanilla wafers, shortbread, even Ritz or soda crackers. 

* Save time and space by buying canned, diced tomatoes with added flavors such as garlic, green pepper, etc. However, fFor better flavor, buy plain diced tomatoes and add fresh onion, pepper, garlic, etc.

* Use a rubber spatula to scrape dishes clean. Rinsing them with running water wastes water and also adds fatty glop to your holding tank. 

* Save a grated cheese container and fill it with baking soda. Sprinkle it liberally in the kitchen waste basket to snuff odors. Last thing at night, sprinkle some in damp sinks and shower pan to kill any bugs that dare to come in. 

* The cheapest roach killer is borax, commonly sold as 20 Mule Team Borax. Roaches just have to touch it, not eat it. Mixed with sugar and served on a damp sponge it’s also a bait for ants. 



Do you dream of taking off in a self-contained RV to travel, earn as you go, live the free life of a full-timer? It worked for me for ten wonderful years.  Here's how.  Living Aboard Your RV, 4th Edition. 






Campground Potluck
Recipe of the Week

Crock ‘o Baloney
Serve it as a hot meal or an appetizer dip. It’s good in buns,  super for tailgating.  Good quality bologna sausage from the deli is packed with meaty flavor and garlicky goodness.

3-pounds good quality bologna sausage
Large onion, diced
2 pounds chopped sauerkraut, rinsed and drained
Heaping tablespoon caraway seeds
2 tablespoons sweet paprika
12-ounce can beer
1 pint sour cream

Ask the butcher to grind  the bologna or chop it in batches in your food processor. Mix sausage, onion, caraway,  paprika and beer. Bring to a boil. Cover, reduce heat and simmer 30-60 minutes. In a  slow cooker give it 6 hours on Low. Stir in sour cream and serve. Serves 12 to 14. 

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Foil Recipe of the Week


Tuna Steaks Tuscany
Olive oil
4 tuna steaks
4 teaspoons  ketchup
Salt, pepper, crumbed dry thyme
4 tablespoons chopped stuffed olives OR
4 tablespoons sliced black olives or more to taste
2 cups cooked rice
4 tablespoons lemon vinaigrette or to taste

Set out four squares of foil and smear centers with olive oil. Place a tuna steak on each. Spread a teaspoon of ketchup on each steak. Sprinkle very lightly with salt, pepper and dried thyme. 

Mix olives and rice and mound over steaks. Drizzle with lemon vinaigrette. 
Bring up corners of foil and twist to seal foil while also forming a handle. Place over medium coals tuna side down. Cook until tuna is done to your liking. (While sushi grade tuna can be eaten seared or raw, tuna will be firmer and meatier at 145-155 degrees.)  Beware of hot steam when opening packet. Serves 4. 


Friday, January 19, 2018

Easy Recipes for Camping and RV Travel


Blog copyright Janet Groene, all rights reserved.  This blog has had more than 157,000 views. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com


    Camping recipes work all year, providing shortcuts in the kitchen at home. You'll also use these smart moves in camp to save fuel, water, mess and hassle. 

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Galley Recipe of the Week
No-Bake  Pumpkin Cream Cake
    Are you leaning lean? This recipe is easily made with ingredients that are available in  low-fat, no-fat, low sodium and/or no-sugar versions.
1 box graham crackers
½ of an 8-ounce brick of cream cheese, softened
1 tablespoon each sugar and milk
1 ½ cups whipped topping
8-serving package French vanilla instant pudding mix
1 cup milk
15-ounce can solid pack pumpkin
1 ½ teaspoons pumpkin pie spice


    Line a 9 X 13-inch dish with graham crackers, cutting to fit to make a solid layer. Mix cream cheese, sugar and the tablespoon of milk until smooth. Fold in whipped topping and spread over crackers. Top with another layer of graham crackers.
    In the same bowl whisk pudding mix, cup of milk, pumpkin and spices. Pour over cracker layer and spread in an even layer. Cover with plastic wrap and chill at least two hours. Cut in squares. Serves 8 to 12.

Camp Cook Tips

* The cheapest dish rag is a square of nylon net about 18 X 18 inches Buy net it by the yard in fabric stores. Cut it up. Wad it up in your hand.   When dishes are done shake out the square of net in the wind and all water and food bits come loose. Net stows clean and dry. 

* Make easy pan coating for baking and browning. Stir 1 cup each flour, shortening and vegetable oil. Put in a container. Slip your hand in a sandwich bag, scoop up coating and paint it generously and evenly on pans.

* The older and thicker the balsamic vinegar the richer the flavor. Use sparingly.

* “Green” bags (such as the Debbie Meyer brand)  extend produce life but they are expensive. To keep them handy for re-use, stuff into cardboard paper towel spools. Label one tube for large, one for small. Any plastic bags should be thoroughly dry before stowing.


* Bucatini looks like spaghetti but it’s hollow,  so it absorbs twice the sauce. Drain, toss with a cup of buttermilk, then add Alfredo sauce

* See Janet’s latest recipes for homemade trail mix. Save money, control portions, eat healthier, use ingredients that are right for YOU. Https://createagorp.blogspot.com .

 


Survival Food Handbook is a guide to using supermarket staples for camping, boondocking, emergencies. No high-priced survival foods needed. More than a recipe book, it’s a food survival guide that covers alternative stoves, understanding food expiration dates, surviving after a floor or forest fire, and what to do in a power outage.







 



Campground Potluck Recipe of the Week
Pistach-Cashew Rice
    This rice pilaf bursts with flavor thanks to two types of scrumptious nuts. 


4 cups raw rice

½ stick butter
1 tablespoon each salt and curry powder
4 cups water
4 cups chicken broth
1 cup pistachio nuts
1 cup cashew halves
1 cup golden raisins
    In a large pot, saute rice in melted butter, stirring in curry powder until it’s fragrant. Add water and broth. Bring to a boil. Cover, reduce heat and cook until rice is tender. Fold in nuts and raisins. Cover and let stand 10 minutes. Makes 16 to 18 servings.

Foil Recipe of the Week
    Cook in foil. Eat out of the foil. Turn a frozen cooked hamburger in bun, such as the White Castle brand,  into a fork-tender hot meal. If you use slider size burgers, you’ll need two or more per portion.

Hot “Roast Beef” Sandwich
Per portion:
1 slice from a large, sweet onion
1 ring sliced from a large, whole, seeded green pepper
1 hamburger in a bun, thawed
Can or jar of beef gravy


    Grease center of foil and place onion slice on it. Top with pepper ring and a tablespoon of gravy.  Open bun and spread about a teaspoon of gravy on the meat. Close bun. Place hamburger in bun in the pepper ring and spoon on gravy to taste. Bring up four corners of the foil and twist to seal and also to form a handle. Place over well-started coals, or in a 350 degree oven, to heat thoroughly and soften the onion. Serves one.  

Friday, January 12, 2018

Swift, Simple Recipes for Camping and RV Travel

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com

 










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Camp and RV Recipe of the Week
Hobo Stroganoff
    Save money by using ground beef (or even ground chicken, pork or turkey) instead of sirloin tips. Save fuel with faster cook times. Get the same creamy flavor of the real thing.
1 pound ground beef
½ stick butter
Medium onion, finely diced
Small can mushroom slices, drained
1 teaspoon minced garlic
2 tablespoons flour
1 can cream of mushroom soup
1/4 cup water or dry red wine
1 cup sour cream (8-ounce carton)


    Brown ground beef in hot butter, gradually stirring in onion, mushrooms and garlic. When meat is no longer pink, push meat aside and stir flour into pan drippings. Stir in mushroom soup and water or wine. Cover, reduce heat and simmer 5 minutes to thicken. Stir in sour cream to heat but do not boil. Serve over noodles, rice, biscuits, toast or crisp Chinese noodles.  Serves 4 to 6.

Campground Potluck Recipe of the Week
Apple Crisp for a Really BIG Crowd
 


  It’s always a puzzle to multiply ordinary recipes enough to feed a really, REALLY big crowd. This recipe is thanks to Down Home in the Wiregrass, a fund raiser cookbook published by the Huxford Genealogical Society, PO Box 595, Homerville GA 31634. To order the book send $20 postpaid or visit the library and buy the book for $15 plus sales tax.
2 ½ quarts sliced apples (10 cups)
1/3 cup lemon juice
2 cups water
10 sticks butter
6 pounds brown sugar
1 pound nonfat dry milk
6 cups sifted flour
3 cups rolled oats
2 2/3 tablespoons cinnamon
2 teaspoon salt


    Arrange apples in four greased pans, each about 12 X 20 X 2 inches. Mix lemon juice and water and pour over apples. To make the topping, cut butter into the dry ingredients. Cover apples with topping and pat down firmly. Bake 30 to 40 minutes at 350 degrees. Serves 100.
Tips for the Camp Cook

          * To clean the coffee grinder occasionally to remove stale oils, run it with a torn-up slice of day-old bread.

    * If you don’t have a spatter screen,put a metal sieve or colander over the frypan.

    * To make burgers cook faster, poke your finger through the
middle to make a hole. It will fill in during cooking.
 
    * Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil.  Or, put the batter in a squeeze bottle, snip the tip to make it a little larger if necessary, and squirt away. 


    * To keep pasta from boiling over, add a tablespoon of olive oil or butter to the water.

    * To remove corn silk, wear rubber gloves or run a damp paper towel over the ear.
       
    * Champion grillmasters know this secret. Parboil wursts and sausages 6 to 8 minutes. Excess fat will float away and the sausages won’t crack when grilled.





    * Cooking Aboard Your RV, 2nd Edition has more than 200 shortcut recipes for camping and RV trips.



Foil Recipe of the Week
    Cook it in foil. Eat from the foil to cut down on dishwashing.
Corn Pies
1 egg
1/4 cup milk
1 box Jiffy cornbread mix
½ cup flour
1/8 teaspoon cayenne pepper (optional)
4 slices pre-cooked bacon, broken up
1 tart apple, peeled and finely chopped
4 slices cheese
    Lay out four pieces of nonstick foil and spray or grease centers generously. Whisk egg and milk, then mix in cornbread mix, cayenne and flour to make a thick dough. Divide dough into four portions.  Using floured fingers, pat into four circles on the greased sections of the  foil. Top with bacon and chopped apple. Fold dough over and press to seal.
    Fold foil to seal and bake over well-started coals, turning often, for about 20 minutes or until cornbread is puffy and browned. If you bake in the oven, no turning is necessary.  Open foil carefully (hot steam!) and lay a piece of cheese over hot corn pie to melt. Serves 4.