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.

Friday, January 05, 2018

Shortcut 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


Left: Janet Groene at an RV show, sharing shortcuts for the small galley.

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Camp and RV Recipe of the Week
Cranberry Pork
2 to 2 1/2 pounds pork tenderloin 
Salt, pepper
2 tablespoons vegetable oil
2 cups chicken broth
1 ½ cups fresh cranberries
2 tart apples, peeled and diced
1/3 cup golden raisins
1/4 cup brown sugar
Brown pork in hot oil in a skillet,  Dutch oven or pressure cooker. Sprinkle with salt and pepper. Add broth and fruit, cover and cook over medium heat 35 minutes or until pork and fruit are tender. Slice pork. Stir sugar into pan juices and serve over rice. Serves 4 to 5. 
Pressure cooker method: proceed as above and cook 10 minutes at full pressure. Let pressure return normally or use fast-release. 
Slow cooker: proceed as above and cook 6 to 8 hours on Low.

Campground Potluck Recipe of the Week
Slow Cooker Mac ‘n Cheese
What could be simpler (and more popular with diners) than comfort food mac ‘n cheese made with raw macaroni and process cheese?  No pre-cooking needed. You need a total of four quarts (8 cups) of milk, which can be fresh, diluted evaporated milk or reconstituted dry milk. Best of all, Velveeta keeps on the shelf so you can always find all ingredients for this dish in your pantry. 

3 cups dry macaroni
2 teaspoons salt
½ teaspoon pepper
1 teaspoon dry mustard
1/4 stick butter (plus more for greasing cooker) 
2 quarts milk
16-ounce package process cheese (such as Velveeta) 
Butter slow cooker generously. Add macaroni and dot with bits of butter. Mix salt, pepper and dry mustard and sprinkle over macaroni. Top with cut-up cheese and pour milk over all. Stir.  Cook on High 3 hours.  Stir and serve. Serves 12.  



For yourself and gifts, Cooking Aboard Your RV, 2nd Edition has hundreds of recipes from Janet Groene's galley. 











Camp Cook Tips of the Week

* Do you have a stove-top waffle maker? I love my Coleman waffle irons to use over any stove (except induction)  or campfire. No electricity needed.  To make a supper meal, make a thick waffle batter and stir in a can of macaroni and cheese. Make into waffles. Serve with fried ham. 

* Make a quick loaf of bread in the slow cooker. Whisk 2 eggs with a cup of sour cream, ½ cup sugar, 1 cup milk and a teaspoon or vanilla or orange extract. Fold in  3 cups biscuit mix and ½ cup raisins. Combine well but do not over-beat.  Put in greased cooker. Bake on High 2 hours. 

* The next time you make French toast, make a double batch. Then dice the leftovers to make a breakfast strata the next day. It will have a different texture from strata made with plain bread. 

* Make shortcut stuffed cabbage.  Wrap each limp cabbage leaf around a slice of deli corned beef. Roll up, place in skillet seam side down, cover with tomato sauce and heat until cabbage is tender. Serve over rice.  

* Don’t hang kitchen gadgets from hooks in the RV. They swing and swap from road motion and scar the walls. 

* If a cake is moist and fudgey enough, press it into walnut-size balls and dip into melted chocolate to make truffles. 


Foil Recipe of the Week

Apple Dumpling
The tricky part to making apple dumplings in foil is to keep heat moderate and steady to brown the dough and cook the apple without burning. The finer the dice, the quicker the apple will cook. 

Shortening or nonstick spray  for foil
8-count tube of crescent dough
2 Granny Smith apples, peeled and diced fine
2 tablespoons sugar
½ teaspoon ground cinnamon
Powdered sugar (optional)
Lay out four sheets of nonstick foil. Spray or grease centers. Separate dough into four squares and press seams together to seal. Toss diced apples with cinnamon sugar and place some on each square. Fold over dough and press edges with a fork to seal. Prick with a fork to make a few holes for escaping steam.
Fold foil to seal and place on a grate over well-started coals. Turn every five minutes for 20 minutes, then check one package for doneness.  Before serving, sprinkle with powdered sugar. Serves 4. 

Friday, December 29, 2017

Ring in New Easy Recipes for Camping, RV Travel

Blog copyright Janet Groene, all rights reserved. This blog has had more than 156,000 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



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Camp and RV 
Recipe of the Week

No Bake Raisin Bars
While you’re at it, make this recipe twice, using the same pan and  bowl each time. These bar cookies will go like hotcakes. For corn syrup you can also substitute a heavy syrup like honey, sorghum or Lyle’s syrup. You might vary flavorings, use tahini instead of peanut butter, add  different types of nuts or use raisins this time and dried cranberries next time. 

½ cup each brown sugar, peanut butter and light or dark corn syrup
1 teaspoon vanilla flavoring
1 teaspoon orange, almond or butter flavoring
In a large microware container, nuke sugar, peanut butter and syrup on High for 2 minutes. Ingredients can also be boiled in a pan on the stove.  Stir in flavoring, then pour over a mixture of

2 ½ cups crisp rice cereal
2 cups minute oats
1 cup each raisins and chopped nuts

Using the back of a wet spoon, press firmly in an even layer in a greased 9 X 13-inch pan. Cool completely. Cut in bars. Makes 20 to 24. Arrange on a place and sprinkle with powdered sugar. Wrapped in individually in waxed paper, they make good snacks eat on the go. Nice gifts for campground neighbors too!



Campground Potluck Recipe of the Week
Chop Chop Salad
Celebrate the New Year with a campground potluck. It' super fast because you throw together a colorful calico of canned goods to create a salad course for the  potlulck table.

1 can whole kernel corn, drained
1 can white shoepeg corn, drained
1 ½ cups thawed peas
1 can wax beans, drained
1 can cut green beans, drained
Small jar diced pimento, drained
Large sweet onion, diced
Medium red onion, diced
Medium green pepper, diced
1 cup diced celery
1 cup each vinegar, sugar and vegetable oil
2 tablespoons water
2 teaspoons salt
1 teaspoon pepper

Mix vegetables in a large plastic bag. Bring vinegar, sugar, oil, water, salt and pepper to a boil. Stir until sugar dissolves. Cool and pour over vegetables. Refrigerate overnight, turning occasionally. Punch holes in the bag to drain off marinade. Open bag and pour vegetables into a serving bowl. Serves 10-12.
Cook’s note: because the marinade contains oil it’s best to drain it into a waste container, not the RV sink.

Camp Cook Tips

*Make a crunchy topping for soup or salad. Chop 2 slices pre-cooked bacon and 2 scallions. Cut corn from one fresh cob. Toss together. Sprinkle on.

* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage.

* 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. Cut to fit as needed.  An 8-inch square of this material is also a good gripper for opening jars. PS. Line the bottom of the toolbox and tackle box with this material too.

* Are you a beach comber? Scallop or tellin shells make attractive single servers for soft butter.

* You can always float a piece of foil over a pot as a makeshift lid, but it pays to invest in a sturdy, stainless steel,  one-size-fits-all lid you will use and reuse. 

Foil Recipe of the Week
Campfire cooks can cook in foil, eat from the foil. These bundles can also be placed on a baking sheet and oven-heated. Just pass out individual bundles and forks. No dishwashing is needed.




Tater Tots and Hot Dogs
Even the pickiest kids love these two foods. The peppers are optional but the onion slice makes a nice base for the package, even if it isn’t eaten.

1 can condensed cheese soup
1/4 cup ketchup
1 tablespoon prepared mustard
Hot dogs, sliced
Tater Tots, thawed
Thin slices from large, whole onion
Thin slices from large, whole sweet pepper (red, green, yellow)

In a bowl whisk ketchup, soup and mustard. Set aside. Cut one square of foil per person and spray or oil the center. Place an onion slice on each. Top with pepper slice(s) if using.
Bring up edges of foil to form a cup while you pile on sliced hot dogs and Tater Tots to taste. Spoon some of the soup mixture over all. Twist four corners of the foil to seal the package and make a handle.
Place over medium coals and roast until heated through. Steam will be hot. Open carefully.

See more of Janet Groene's shortcut recipes at https://boatcook.blogspot.com

Friday, December 22, 2017

Camping and RV Recipe for Holidays and Every Day

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



Never miss another recipe or camp cooking  tip. This blog posts every Friday and may stay up only a week or two. To make sure you don’t miss one, subscribe for your Kindle and it arrives at your device automatically each week. Free trial.
Camp and RV 
Recipe of the Week
New Year’s Eve Fudge
Let’s go camping for New Year’s Eve and have a big batch of this fudge ready to pass around the campfire.  Chocolate chips come in packages of 6 and 12 ounces. You need a total of 18 ounces.  Here’s how.

3 packages, 6 ounces each, semi-sweet real chocolate chips
14-ounc e can sweetened condensed milk
1/4 teaspoon salt
1 cup chopped nuts
1 ½ teaspoons vanilla extract

Butter an 8 X 8-inch pan and line the bottom with waxed paper. In a heavy pan over low heat, or in the microwave, melt chocolate with condensed milk and salt. Remove from heat and stir in nuts and vanilla. Spread in pan and chill until firm. Turn out on a cutting board, remove paper and cut in squares. It’s now ready to store at “room” temperature. 

Camp Cook Tips

*First, make sandwiches with peanut butter and thinly sliced apples. Then dip them in egg and milk mixture as for French toast and fry in butter. Serve sprinkled with powdered sugar. 

* Can’t get stubborn smells out of  plastic food storage containers?  When they are clean and thoroughly dry, put them in a big, plastic bag and sprinkle generously with baking soda. Close bag. Shake. The next day, wipe away the soda with a clean, dry cloth.

* Old-fashioned electric heating pads are a plus in camping when you have hookups. Pre-warm beds for humans and pets or pre-heat a stack of dinner plates between two heating pads. 

  * Make your own “condensed” soup mix. Stir together ½ cup nonfat dry milk, 2 teaspoons powdered chicken bouillon, 2 tablespoons cornstarch and 1 1/3 cups cold water.  Cook, stirring until it thickens. Stir in ½ cup or more cooked celery, mushrooms, chicken or vegetables. Season to taste with garlic salt, pepper, thyme, etc. Thin with water or milk to taste. To make cream of tomato soup, add 2 tablespoons tomato paste and 1 to 2 teaspoons sugar.  

Campground Potluck Recipe of the Week

Icebox Blueberry Dessert
1 ½ cups graham cracker or cookie crumbs
3 tablespoons brown sugar
1 stick butter, melted
1 packet lemon gelatin dessert mix
1 ½ cups boiling water
8-ounce container whipped topping
2 cups fresh blueberries

Mix crumbs, sugar and melted butter in a 9 X 13-inch dish. Tamp down firmly to make an even layer. Chill. Dissolve gelatin in boiling water. When it’s cool and starting to gel, fold in half the whipped topping and spread over crust. Return to the fridge to firm up. Fold blueberres into remaining topping and spread over gelatin layer. Chill thoroughly. Serves 12. 

Foil Recipe of the Week
Cook in foil. Eat from the foil. No dish washing. If you have fresh parsley, mince it and add to the chicken mixture. 

Orange Honey 
Turkey ‘n Dressing
6-ounce package chicken stuffing mix
Hot water
2 pieces precooked bacon, crumbled
10-ounce can chunk turkey or chicken
1 tablespoon each thawed orange juice concentrate and orange blossom honey

Butter for foil

Lay out 4 to  6 squares of nonstick foil and butter the centers. In a bowl add hot water to stuffing mix until it’s moist. Fold in bacon. Place a patty of stuffing on each piece of foil. In the same bowl, break up undrained chicken and stir in orange juice concentrate and honey. Pile atop stuffing mix. Bring up 4 corners of the foil and twist to seal. (This also forms a handle. It looks like a big Hershey’s kiss). 
Place over coals or the grill or in the oven to heat through. Open carefully. Steam is hot. Eat right out of the foil. Serves 4 to 6. 

Friday, December 15, 2017

Camping and RV Meals for Holidays and Every Day

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
“Turtle” Soup
Make a big kettle of this steaming soup using tortellini (little turtles), the pasta with a surprise inside. This pasta is available frozen, refrigerated or dry and with a choice of fillings, usually cheese. 
I prefer the dry version because it’s featherweight to carry. It may require an extra cup of water in this recipe. 


2 strips thick-sliced bacon, cut up
Large onion, diced
1 tablespoon minced garlic
10-ounce can chunk chicken
8 cups water
8 bouillon cubes (chicken, beef or vegetable) 
1 teaspoon crumbled dried thyme
½ teaspoon ground nutmeg
1 package tortellini 
15-ounce can tomato sauce
I package washed spinach, trimmed and cut up
Grated Parmesan

Cook bacon in a large kettle, gradually stirring in onion, garlic and chicken. Break up chicken. Add water and bring to a boil. Stir in bouillon to dissolve and add thyme, nutmeg and tortellini. Cook tortellini to taste and add remaining ingredients including as much spinach as you choose. Heat through and ladle into soup bowls. Pass the cheese shaker.  Serves 6.

Tips for the Camp Cook

* Forget pasty canned pasta. Look for the Victoria Chef brand of gourmet pasta in a jar. It comes in Penne Marinara or Penne Alla Vodka with secret ingredients including pasta made with egg whites to keep it firm. Sauces are slow cooked with whole plum tomatoes, herbs and real cheese. A 24-ounce jar serves two. 

* If you have a plastic spaghetti measure, use the smallest hole as a greens stripper. Pull through kale, collards and other large greens to separate leaves from stems.

* A microplane makes the best zester for citrus as well as a shredded for dry cheeses.  

* The peanut lighter is tiny but mighty.   I put one on every key ring so I’ll never again be caught without a way to light a fire. 


* There’s still time to order Cooking Aboard Your RV, 2nd Edition for gifting or yourself. 

* Use a grapefruit spoon to scoop seeds out of melons and squash. 

* Make cranberry vodka to use in drinks or recipes. Put 3 to 4 cups of vodka in a jar with a cup of dried cranberries and 1 teaspoon each orange extract and ground cinnamon. Close tightly and store in a cool, dry place. It’s ready in a week, better in two weeks. Strain through a fine sieve. 

Campground Potluck Recipe of the Week
Merry Cranberry Rice Salad

6 cups water
6 cups instant rice
Large red sweet pepper, finely diced
2 ribs celery, sliced
Large red onion, cut in thin crescents
2 cups dried cranberries 
Bottled citrus vinaigrette

Bring water to a boil, stir in instant rice, cover and let stand 10 minutes. Drain any excess water. Fold in red pepper, onion and dried cranberries with bottle vinaigrette to taste. Serves 12. 


How to provision your RV for two people, one week? Four people for three days?  How much spare food should you have for delays and emergencies? Survival Food Handbook is not just another prepper book. It’s guide to buying and using affordable, familiar supermarket supplies for camping and home. No high-priced survival foods needed.


Foil Recipe of the Week

Cook in foil on the campfire or grill or in the oven or a covered skillet. Eat from the foil and there is no dishwashing. 

Spaghetti Squash Marinara
1 medium spaghetti squash
Salt, butter, pepper
1 can or jar marinara sauce or your favorite spaghetti sauce

Cut squash in half across the equator and remove seeds. Cut a small slice from rounded ends so they will sit flat later.  Place cut side down on lightly greased foil. Close foil and grill, cut side down, until squash is tender.
Carefully open foil and turn squash cut side up.  (Careful! It’s hot). Fluff squash with a fork. Put in salt, pepper and butter to taste, then ladle in  sauce to taste. Close foil and return to the grill to heat through. Serves 2. 


Friday, December 01, 2017

PDQ Camping and RV Meals

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
Dan Dan Noodle Bowl
So-called “brown ‘n serve” sausages come in both links and patties and in pork, turkey, beef and a turkey-pork mixture. They’re a versatile camping shortcut ingredient because they are pre-cooked. 


8--ounce package of cooked pork sausage
3 cups chicken broth OR
3 cups water plus 3 teaspoons powdered chicken bouillon
1 teaspoon garlic powder 
1/4 teaspoon dried red pepper flakes, cut up
8- to 10-ounce package of round Chinese egg noodles
1 tablespoon each vinegar, sesame oil and vegetable oil
2 tablespoons each soy sauce and peanut butter
Optional toppings: (see below)

Thaw and chop sausage fine. Set aside.  Bring broth to a boil with garlic powder and red pepper flakes. Stir in noodles. When they are done, stir in remaining ingredients until peanut butter melts and everything is well mixed. . Heat through and serve topped with minced cilantro, sliced scallions, chopped dill pickles  and/or chopped peanuts. Serves 4 to 6. 

Tips for the Camp Cook

* Who needs a panini press? All you need is two skillets and a rock or brick. Put the panini in one pan, cover the bottom of the second skillet in nonstick foil, place the skillet  over the panini and weight it down with a rock.  


*Grilling a splatchcock chicken? Weight it down with a foil-covered brick and tent it with foil. 

* Make healthful candy. Stuff whole, pitted dates with dried apricots. Add sparkle by rolling  in fruit flavored dry gelatin dessert mix. 

* Make canned green beans or carrots come alive again. In a small, nonstick skillet, heat 2 tablespoons oil with a teaspoon of minced garlic. Stir in ½ cup of panko and one teaspoon each dried tarragon and dried lemon peel. Cook until panko is golden brown. Sprinkle on heated vegetables. 

* Instead of shredded lettuce to top your taco salad, try spiralized zucchini, carrot or other vegetable. 

Campground Potluck Recipe of the Week
Radi-culous Salad

16-ounce package of red radishes
1 cup radicchio, cut in thin strips
Medium red onion, cut in thin crescents
½ cup minced fresh parsley 
1/3 cup finely sliced mint leaves
16-ounce package shredded cabbage for cole slaw
Bottled red wine vinaigrette
Trim radishes and cut in thin slices. Toss with the rest of the vegetables and red wine vinaigrette to taste. Serves 10. 
Cook’s note: to cut mint and other  leaves such as basil,  roll up several at a time and snip with scissors. 


A gift for yourself or an RV friend. 
Cooking Aboard Your RV, 2nd Edition features more than 200 shortcut recipes for RV travel. Save water, fuel, space, hassle and time. Eat right, prep easy, camp like you mean it.




Foil Recipe of the Week
Here’s a vegetarian breakfast, lunch or supper to cook in foil, eat from the foil. As it cooks it forms a tasty patty. Some will want to put ketchup on it. 
Potato Puff
16-ounce carton of mashed potatoes
2 raw eggs 
2 chopped hard-cooked eggs
1 teaspoon garlic or onion salt
1/4 teaspoon ground nutmeg
1 cup shredded yellow cheese such as Cheddar
1 cup finely sliced baby spinach (optional)
Whisk raw eggs, then stir into mashed potatoes. Fold in hard-cooked eggs, seasonings, spinach and cheese. Lay out 4 squares of nonstick foil and generously grease centers. On each, plop a portion of the potato mixture. 
Bring up corners of the foil and twist to seal. Place on the grate over low-medium heat until golden on the bottom and set in the center. For food safety, interior temperature should be 160 degrees. 
Note: The new pocket-size, instant thermometer probes can be used right through the foil. Just be careful of hot foil and steam. 



Do you yearn to sell the lawn mower, pack up the camper and live the full-time life on wheels? I did it for ten years, earning a living along the way.  My book Living Aboard Your RV, 4th Edition, tells how you can do it NOW.