Meals the Easy Way for Camping and Motorhome

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Camping and RV Recipe of the Week
Deer Camp Stew

    This is ideal to simmer over the campfire for an hour. Stewing brings moisture to game meats, which can be dry.
 
2 pounds cubed, boneless meat such as venison, wild boar, beef, pork, turkey thigh
½ cup flour
1 teaspoon each salt, pepper
½ cup vegetable oil
8-ounce link smoked sausage, cut up fine
2 green peppers, seeded and diced
2 large onions, diced
2 tablespoons minced garlic
6-ounce package sliced mushrooms
15-ounce can tomatoes, onions and green peppers
32-ounce carton beef or vegetable broth
Rice, mashed potato or biscuits
Hot sauce

    Put meat in a bag with the flour, salt and pepper and shake to coat. Discard excess flour mixture and brown meat in hot oil, gradually adding sausage, green peppers,   garlic, onions and mushrooms. When everything is browned and caramelized, add tomatoes and enough broth to cover.
    Bring to a boil, cover, reduce heat and simmer until meat is tender. Adjust seasonings. Serve over a starch and pass the hot sauce.
    Cook’s note: If you prefer to thicken the gravy, stir 3 tablespoons cornstarch into

enough cold water to make a paste. Stir into boiling liquid until thick. 

 

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Campground Potluck  Recipe of the Week
Thai Won On Peanutty Bars
    This recipe for an appetizer or Happy Hour is served in small bites. It is sweetly spicy to go well with cocktails or hot tea.

 

1 cup sugar
2 teaspoons baking soda
1 1/3 cups roasted peanuts, chopped
2 1/3 cups flour
3 eggs
1/4 cup each molasses and water
1 ½ cups bottled Thai peanut cooking sauce
2/3 cup smooth peanut butter 

       Set the oven to 350 degrees. Combine sugar, baking soda, peanuts and flour in a clean bag and jostle to mix well. In a bowl whisk the eggs. molasses, water and peanut sauce. Stir in peanut butter, then dry ingredients. Mix well.
       Shape dough into logs. Place on a baking pan lined with parchment or nonstick foil. Bake at 350° until set and toasty brown around edges. Slice while  warm.

Tips For the Camp Cook

    * For easier cleanup when measuring peanut butter, lard or other greasy food, fill a measuring cup partially with water, then add peanut butter to the brim. For example, add 1/3 cup water, then add peanut butter until the cup is full. Pour off water and you have 2/3 cup peanut butter. 

* Stir a can of pumpkin into a box of spice cake mix. That’s all. Bake for muffins or add a streusel topping and call it coffee cake.

    *Even if you never use block ice, add a good ice pick to your camping gear. Use it to punch holes in plastic bags to drain off marinade. Or,  make holes in a disposable foil container to make a sieve.

* Make it easier to cut brownies. Bake in a disposable foil pan. When cool enough to handle, use kitchen scissors to cut each corner of the foil pan to the bottom. Fold down sides. Press a long, sharp knife through brownies to cut in squares. If they stick to the bottom, slide a thin knife under squares.

    * Toss bowls of cut-up fresh and canned fruit with thawed lemonade concentrate at the rate of about 2 tablespoons per 4 cups fruit. Then to taste.


Freeze-Ahead Recipe of the Week
    Don’t forget to bring the corn chips and a package of grated cheese. Choose light or dark mean or some of each. Don’t add salt to taste. The salty corn chips will add salt at the last minute. 

Camp Corny Chicken ‘n Chips

2 pounds boneless, skinless chicken bites
2 tablespoons vegetable oil
Large onion, diced
3 ribs celery, sliced
3 large carrots, peeled and chopped
1 ½ cups water
2 chicken low sodium bouillon cubes
10-ounce can tomatoes with green chilies, such as Rotel
1 cup frozen peas
Corn chips such as Fritos
Grated cheese such as Mexican blend

    Brown chicken in hot oil, gradually stirring in onion, celery and carrots. When browned add water and bouillon, bring to a boil, cover and simmer until chicken and vegetables are tender. Remove from heat and stir in tomatoes and peas. When mixture is cool enough, package for freezing at the rate of  one to 1 ½ cups per portion. 
    To serve, thaw and heat mixture, which will be soupy.  When it’s very hot, turn off heat. Stir in a tuft of grated cheese until it melts, then stir in corn chips to taste. Serve at once while chips are still crunchy. 

See Janet Groene's Create A Gorp recipes to make  trail mix and snack foods in large batches at home, then package by the portion to carry in a pocket to eat anywhere, any time. Good for hiking, lunchbox, lunch al desko, camping. 






   

Camping Comfort Food, Easy Recipes

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Camping and RV 
Recipe of the Week
 Loaded  Pea Soup
    Cold autumn nights call for hot soup and crusty breads .Extra vegetables in this recipe make pea soup more interesting, colorful and nutritious.
1 pound split peas
1 can chunk ham, broken up
2 medium potatoes, scrubbed and cut up
4 medium carrots, peeled and cut up
2 cups shredded cabbage cole slaw mix
Salt, pepper to taste

    Wash and pick over peas. For quicker cooking soak several hours or overnight. Put in a slow cooker with remaining ingredients. Cover with water. Cook 6 to 7  hours on Low. Adjust seasonings Serves 6.
Cook’s note: I like to run a potato masher down through the finished soup, then stir and serve.
    Caution: pea soup can be quick-cooked in a pressure cooker but don’t over-fill it. See your cooker’s instruction book. 


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Campground Potluck Recipe of the Week
Pennsylvania Dutch Green Beans
    Is it your turn to bring a green side dish? This may be a Pennsylvania recipe but it’s always a hit when I take it to potlucks anywhere in the country. Order the best Lancaster County, Pennsylvania Dutch cookbook at https://amzn.to/2p4PMBD

 

32-ounce package cut green beans, thawed OR
#10 can of cut green beans, drained
½ pound bacon, cut up
2 large onions, cut in crescents
2 tablespoons cornstarch
1 1/4 cups water
1/3 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon dry mustard (such as Coleman’s)
Salt to taste (bacon is salty and canned green beans contain salt)

    Thaw or drain green beans. In a large pan fry out bacon until it’s crisp, gradually stirring in onion until onion is crisp tender. If using fresh or thawed green beans, add 1/2 cup of water and the green beans, cover and simmer until beans are tender. If using canned green beans, proceed without extra cooking.
    Whisk cornstarch into water (minus the ½ cup water you already used ) with sugar, vinegar and mustard. Add to the pan and cook, stirring, until sauce thickens. Serve hot. Serves 10 to 12.
Cook’s note: You can leave bacon in the pan to save time and mess but it will be crisper in the finished dish if you remove it to drain on paper towels while cooking the onion and other ingredients. Then add bacon at the end.


Tips for the Camp Cook

    *Make small cornmeal pancakes and serve them topped with guacamole as a savory side dish with meat from the grill. 

    * Instead of using red cabbage, make colorful cole slaw by adding chopped, well-drained canned beets. 

    * Available in paperback or Kindle is Janet Groene's Cooking Aboard Your RV, 2nd Edition. See it at  http://amzn.to/1NdWI4o
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    * Most butchers have power saws large enough to cut a frozen turkey, chicken or turkey breast in half for quicker cooking. Ask. Thaw, remove any splinters of bone or packaging, then grill. 

    * Cooking wine contains salt, so add salt to a recipe only after tasting. 

    * Make mac ‘n cheese in a greased  slow cooker.  Butter cooker. Add 1 ½ cups dry macaroni, ½ stick butter cut up, 1 teaspoon salt, ½ teaspoon paprika. 8 ounces Velveeta cut up and 1 quart milk. Stir. Cook 2 ½ hours on High. Stir and serve. Order a complete slow cooker cookbook, soup to dessert,  at https://amzn.to/2x9yNkT

    * Give more zing to fruit cup by adding a scant teaspoon balsamic vinegar to each 2 cups of cut-up fresh or canned  fruit. Sugar optional. Spoon into ice cream cones and no dishes to wash. 
 
Freeze-Ahead Recipe of the Week
    Make one batch or a bazillion, then freeze in portions sized to your own needs, even if you’re just a party of one. Freeze in boilable bags and there will be no pots to wash. I love this inexpensive, ultra-compact bag sealer  https://amzn.to/2p2YS1A. Have a good supply of sealable, boilable bags on hand.  

 
Fiesta Beans
 
3 thick slices bacon, cut up
Green pepper, diced
Red pepper, diced
2 to 3 ribs celery, sliced
Large onion, diced
15-ounce can lima beans
15-ounce can kidney beans
15-ounce can cannelloni beans
15-ounce can red beans
15-out can white beans such as navy or Great Northern
15-ounce can black beans
15-ounce can pork and beans
1 cup each ketchup and barbecue sauce
½ cup brown sugar
1 tablespoon grainy mustard

    Fry out bacon, gradually stirring in peppers, celery and onion. Cover and cook over low heat until vegetables are tender. Turn off heat. Stir in undrained beans. Whisk together ketchup, barbecue sauce, brown sugar and mustard. Stir in beans. When mixture is cool, package and freeze. Mixture will be juicy, ideal for serving in shallow bowls, or spoon over biscuits or baked potatoes. Makes about 15 servings of one cup each.

Simple Recipes for Tailgating, Camping, RV

Summer is over? NOT! The best camping season is just starting. Here’s what’s new for the camp cook.

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Camping and RV  
Recipe of the Week
Manhattan Seafood Chowder
    Gone fishing? If the catch is small, cut it up to make this chowder. Or just open a few cans of various seafood. The more variety, the better.  Knorr is one company that makes fish bouillon cubes. Better Than Bouillon makes a fish flavor stock concentrate. 

2 tablespoons vegetable oil
Large onion, chopped
2 ½ cups potato, scrubbed and diced

 1-quart bottle Clamato juice
2 cups water
2 fish flavor bouillon cubes or 2 teaspoons fish base
2 cups cut up fresh, canned or frozen seafood
Hot sauce

 
    Sizzle vegetables in hot oil until browned. Add Clamato juice, water and bouillon and bring to a boil. Reduce heat, cover pot and simmer until potatoes are tender. Bring back to a boil and add seafood until it’s cooked through. Serves 4. 

Tips for the Camp Cook

* Do you carry a chopper and bowl to make chopped salads? It takes a few tries to get the hang of it but it’s a time saver, a healthy way to eat and a meal you can make different every day.  https://amzn.to/2wBaz2I

 

    * Chopper bowl bonus. When you have a mixed mess of leftover cooked vegetables, chop them fine and make corned beef hash. 

*No matter how big and fancy your camper kitchen, we all love to cook outdoors. This folding kitchen has lots of shelving to hold tools, foods, supplies, gadgets yet it folds away to slide into the trunk or RV basement.  Order at https://amzn.to/2PCepR1

 

* These extra-long, extra strong, 18-inch  rebar stakes cost little yet do so many jobs around the campsite, tent site,  RV site. Stake out the dog or add hold-down power to almost anything. The folding kitchen above can be top heavy. . For extra safety and stability, brace it with these stakes. Order here https://amzn.to/2PE9389

    * Make no-bake snack bars. Line the bottom of a 9 X 13-inch dish or pan with nonstick foil, waxed paper or parchment. Grease sides. In a greased bowl mix 2 cups crisp rice cereal and 1 ½ cups minute oats (not instant).  Sprinkle lightly with salt. 2/3 cup dried fruit or nuts optional. In a pan melt 2 cups (16-ounce jar) peanut or other nut butter, ½ cup pancake syrup and 1 teaspoon apple pie spice. Pour over cereal, mix well, press into dish with the back of a dampened spoon. Cool 1 hour, flip out of pan, remove paper or foil, cut in squares, wrap.
Campground Potluck Recipe of the Week
Secret Ingredient Carrots
    Your turn to bring a side dish?  Canned carrots are your time saver and pitted dates sweeten the pot. Bacon makes it just perfect.

#10 can of sliced carrots, drained
1/4 cup balsamic vinegar
6 to 8 pieces thick-sliced bacon, cut up
Large onion, diced
1 teaspoon minced garlic
1 ½ cups water (or more to taste)
16-ounce package chopped, pitted dates

    Drain the can of carrots by holding the lid in place, leaving carrots in the can. Drizzle with balsamic vinegar, letting some run down the sizes of the can to distribute flavor. Set aside. In a large kettle, cook bacon until it’s crispy, gradually stirring in onion and garlic. When onion is crisp-tender, stir in water and dates. Cover and simmer until thick. Stir in more water if needed to make a sauce. Fold in carrots over medium heat, stirring occasionally until carrots are sauced. Serves 12 to 16. 

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Freeze-Ahead Recipe of the Week
Wild Rice Stuffing
 
2 cups wild rice cooked with a medium onion, diced
½ cup dried cranberries
1 tablespoon dried, crumbled sage OR
1 teaspoon ground, dried sage
1-pound loaf peasant bread, cut in rubes
1 stick butter
1 1/2 cups water


    Lightly toss together cooled rice, cranberries, sage and bread cubes. Melt butter and water together and stir into dry mix. Cool, break up loosely to freeze. To heat and eat, freeze in boilable bags. To freeze for use in stuffing a bird, break up loosely and freeze in bags or container.    Thaw and add water or broth if necessary.
     If it’s packed tightly into a container it can be sliced while cold and fried in butter to make an easy side dish to go with meat from the grill. Serves 6 to 8.

Camping and Motorhome Meal Ideas

blog copyright janet groene, all rights reserved. To donate $5 a year in support of this weekly publication send via PayPal to janetgroene at yahoo.com

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Camping and RV 
Recipe of the Week
Breakfast Bake
    Unlike “strata” breakfast casseroles that have to be refrigerated overnight, this one is a quick mix-and-cook. It’s always good planning to have hard-cooked eggs on hand for camping. Trust me, you’ll use them in so many ways. 

1 package Jiffy cornbread mix (plus egg and milk per package instructions)
8- to 10-ounce package fully cooked sausage patties or links, chopped
3 or 4 hard-boiled eggs, diced
Butter, syrup or honey for serving

    Make up cornbread batter with egg and milk per package directions. Fold in chopped sausage and diced eggs. Bake in a greased pan at 425 degrees about 20 minutes or until springy to the touch. Serve slathered in butter or drizzled with honey. Serves 4 to 6.  
    Stove-top or campfire method: Grease a Dutch oven and add batter. Cover and cook over medium fire until firm and springy to the touch. Bottom and edges should be brown and toasty. Top will not brown.

Campground Potluck Recipe of the Week
Butter Beans in Bacon Gravy
    It’s not a potluck if someone doesn’t bring beans. Yours will stand out if you make this recipe. No added salt is needed.  Bacon is salty and most butter beans are also canned with salt. 

8 slices bacon, cut in bits
1 teaspoon dried, crumbled thyme
Freshly ground pepper
4 to 5 cans, 15 ounces each, large limas, also called butter beans
1/2 cup flour
1 ½ cups milk or more to taste
Optional: 1/3 cup packed brown sugar

    Drain beans. In a large skillet, fry out bacon bits until  crisp. Stir in thyme and a shower of freshly ground pepper. Whisk flour and 1 ½  cups  cold milk and stir into bacon mixture over low-medium heat until  thick. Stir in undrained beans and more milk if mixture is too thick. If desired, add sugar and stir over low heat until it dissolves.. Serves 10.

Tips for the Camp Cook

    * Cut a small spaghetti squash in half. Remove seeds. Fill hole with broccoli florets or thawed, cooked mini meatballs. Swirl 1 T. olive oil in a skillet. Cook the filled squash cut side down in covered skillet until tender. Carefully turn over. Spoon on heated spaghetti sauce or cheese sauce to taste.

    * Sprinkle cutting board with salt before mincing onion or garlic. They will be more flavorful and the cutting board will clean easier. Reduce salt in recipe accordingly.

    * Individual sleeves of drink flavoring are miniature flavor bombs to slip into a batch of pancake batter, cake mix, water bottles. Try a lemonade packet in batter for fried fish. Stir a sleeve of fruit punch or grape flavor into a tub of vanilla frosting. 
    * Stove Top stuffing makes a tasty side dish with any meat from the grill. Make it more homemade. Measure water called for on the package, add fresh chopped onion and celery, boil until tender, then stir in dry ingredients. Cover and let steep a few minutes.

 

New Feature...
Freeze-Ahead Recipe of the Week
Cheesy Hash Brown Potatoes
2 packages, 20 ounces each, frozen hash brown potatoes
1 stick butter
1 quart sour cream
1 tablespoon dried parsley or chives.
1 teaspoon onion powder
24-ounce package grated cheese such as Cheddar
 

    Thaw potatoes only enough to break them up so they can be mixed. Melt butter. In a large bowl mix sour cream and butter. Fold in cheese, potatoes and parsley or chives. Divide into 12 portions. Freeze one or more portions at a time in  boilable  bags or greased foil baking pans. Thaw 12 to 24 hours in the ice chest or refrigerator Bake in  foil pans or immerse thawed bags in simmering water for 20 minutes. 

An excellent guide to freeze-ahead meals is Seriously Good Freezer Meals by Karrie Truman. Almost 400 pages are filled with mouth-watering photos and clear instructions for meals, side dishes, desserts, sauces and much more. Order from
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New Recipes, Tips for Camping and Motorhome Meals

See our new weekly feature, a Freeze-Ahead Recipe of the Week. Just thaw camping meals, heat ‘em up and head ‘em out. The best part is that you make a big batch of the dish, then freeze in the right size for YOU, from a single serving to a shipload. 

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Camping and RV Recipe of the Week
Caramel Pudding
    Magically, a moist cake will form on top with a delicious sauce underneath. 

1/4 cup milk
1 egg
1/4 stick butter, very soft or melted
1/4 cup sugar
1 teaspoon baking powder
1 cup flour
Pinch salt

    Whisk egg and milk, then add soft butter and dry ingredients. Spread in a greased baking pan or slow cooker.

2 cups heavy cream
1 teaspoon vinegar
2 cups brown sugar
1/4 cup flour

    In the same bowl, whisk cream and vinegar. Then whisk in sugar and flour and spread carefully over the first layer. Do not stir. Bake about 45 minutes at 350 degrees. Serves 6 to 8. Using a spoon serve warm, plain or with ice cream, whipped cream, whipped topping.
    Slow cooker: Cook on Low 3 hours or until cake on top is springy to the touch. To absorb excess steam, stretch a clean dish towel across the top under the lid.

Campground Potluck Recipe of the Week
Lemony Cilantro Corn
    This colorful,   affordable side dish can be made in the smallest camper or cabin. It is delicious hot or cold. 

4 cans whole kernel corn
Small red sweet pepper, finely diced
Small sweet onion, finely diced

Large lemon
1/3 cup maple syrup or maple flavor syrup
Handful of fresh cilantro, finely chopped (about 2/3 cupful)
Sprinkling of freshly ground pepper

    To serve cold, drain corn and proceed. To serve hot heat undrained corn, then drain and stir in remaining ingredients.
    Combine corn, onion and peppers. Squeeze juice from the lemon and grate zest. Add lemon juice, zest, syrup, cilantro and black pepper to the corn.  Mix well. Serves 10.  


Tips for the Camp Cook
  

  * Time saver, work saver. Add a bouquet of balloon whisks in all sizes. Don’t skimp on quality (cheap ones rust, corrode and/or have uncomfortable handles).  https://amzn.to/2B86mZW

    *Make a fresh, 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 at Walmart. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage. When it’s grotty, throw it out and cut new.

   
    * Inexpensive, old-fashioned electric heating pads are a plus in camping when you have hookups. Pre-warm beds for humans and pets. Stack dinner plates between two heating pads to heat before serving a hot meal on a cold night Visit a thrift shop to stock up on pillow cases and always have a clean supply of them to slip over heating pads. Good buy on heating pads at https://amzn.to/2KOow2s

    *When a recipe says to raise yeast dough in a draft-free place, put the bowl in an ice chest with a bowl of hot water. 

    Just in time for hurricane season, Survival Food Handbook is a guide to stocking your home, camper or cabin with supermarket foods that keep for weeks, even months. Be prepared for a power outage, wildfire, flood or other disruption in the food supply. 
 
Freeze-Ahead 
Recipe of the Week
Country Sausage
    Why make your own sausage for camping breakfasts?  YOU control the ingredients and portions. You know what’s in it.  You can fine-tune spices, control fat content, avoid preservatives and use only  meats you choose to eat.
    Wear disposable plastic gloves, mix well by hand and package it by the patty or pound. If you have a strong arm and a large bowl, double this recipe. Freeze for up to two months.
    If the ground meat is very lean, such as game, add ½ stick butter or ½ cup other fat such as lard, schmaltz or shortening per recipe.

4 pounds ground pork, beef, turkey, chicken,  venison or other or a mixture
2 tablespoons non-iodized salt
1 tablespoon ground black pepper
1/8 teaspoon cayenne pepper OR ½ teaspoon ground ginger
2 tablespoons crumbled dried sage
½ teaspoon each cinnamon and nutmeg
2 tablespoon dried parsley (optional)
1/4 teaspoon liquid smoke flavoring (optional)

    Mix dry ingredients, then add to meat(s) and mix well. Add liquid smoke if using. Form into patties and fry.



   

Fast Meals, Delicious Recipes for Camping and RV

Blog copyright janet groene, all rights reserved. Thank you for donating $5 a year in support of this weekly blog. Go to PayPal and pay to janetgroene at yahoo.com


 Don’t miss this week’s Campground Potluck recipes below, one for a main dish and one for a side dish.  This week’s One and Only is a master recipe for fritters you can make sweet or savory, from apple fritters for breakfast to tongue-scorching conch fritter appetizers.

Camp and RV 
Recipe of the Week



Healthy Hoppin’ John
    Hopping John, a mixture of black-eye peas and rice plus seasonings, is a traditional  American soul food. It’s quick, affordable and tasty. 

 
Small can chunk ham
1 tablespoon vegetable oil
Medium onion, diced
2 ½ cups water
2 chicken bouillon cubes
1 cup brown rice
Medium onion, diced
Large rib celery, diced
1 bay leaf
1 teaspoon Creole seasoning such as Tony Cachere’s
1 or 2 cans black-eye peas

    Drain ham if it’s juicy and add juice to the water measure. Sizzle ham, celery and onion in hot oil, breaking up ham. Add water and bouillon. When it boils and bouillon dissolves, add rice, bay leaf and seasoning. Cover and simmer 30 to 40 minutes until rice is tender (Brown rice takes longer than white rice.)  Stir in black-eye peas and heat gently. Remove bay leaf and serve. Serves 4 to 6.
 
    Cheryl Norman, author of Hasty Tasty RV Meals,  is a long-time RV-er and owner of a brand new Casita trailer. When ordering Cheryl’s cookbook look into her other fiction and nonfiction titles. She is also an award-winning mystery novelist specializing in romantic suspense.They are just the ticket for summer reading.
 
Bonus Recipe
Corn Oysters
    Is that farmer’s market sweet corn less than sweet, perhaps picked one or two days earlier than it should have been? Use it this way.

3 tablespoons flour
1 teaspoon salt
1 egg
½ cup milk
1 cup “green” corn, cut from the cob
Butter for frying
    Whisk flour, salt, egg and milk to make a batter. Fold I corn and fry by the tablespoon in hot butter.
   
Never miss another great camping recipe. Amazon will send each issue of Camp and RV Cook directly to your Kindle. Free trial at http://amzn.to/1Nj5dsM

Campground Potluck Recipe of the Week
When your campground has a potluck is it anything goes, or does everyone just provide a side dish while the committee provides the meat or fish? This week see two campground potluck ideas, one for a main dish and another for a side dish. 

 

 

Brawny Brunswick Stew   (Main Dish)
    Let’s gather round for a party featuring this traditional folk recipe. In the South this stew is traditionally made for a lot of folks at a time. It’s cooked over an open fire  in a big, black kettle with lima beans, corn and three meats (including game such as rabbit or squirrel).  Other ingredients vary according to the cook. Here is our shortcut version for a campground party or potluck. Provide soup bowls for serving.

Meat from a deli-roasted chicken, cut in bite size (4 cups)
2 cups water
Large onion, diced
2 chicken bouillon cubes
15-ounce can cream style corn
15-ounce can whole kernel corn, drained
2 to 3 cups baby lima beans, thawed
28- to 32-ounce can diced tomatoes
Worcestershire sauce, salt, pepper, hot sauce

    Bring chicken and water to a boil in a roomy saucepan and stir in onion and bouillon cubes. Cover, reduce heat and simmer until onion is tender. Stir in corn, beans and tomatoes and heat through.  The longer it simmer over a slow fire, the better. Add seasonings to taste. Makes 10 potluck servings.


Pasta Salad Waikiki (Side Dish)
  Cook the pasta ahead,  mix with the salad dressing in a big plastic bag and keep cold up to 24 hours.  Then throw the rest together at the last minute. 

16-ounce package penne, cooked
1 cup ranch salad dressing

20-ounce can pineapple tidbits
10-ounce can mandarin oranges
10- or 12-ounce can mango or peach chunks
1 ½ pounds deli smoked turkey*
1 ½ cups whole cashews
More ranch dressing if desired

* Have turkey sliced very thick; you’ll be cutting it into strips
   
1. Drain the fruit well. Save juices to make fruit punch.
2. Cut turkey into strips about the size of the penne.
3. Dump everything into a large plastic bag, zip shut and tip bag to mix everything well, adding more dressing to taste.  Turn out into a serving bowl. Garnish with a light sprinkling of shredded coconut if you like. Serves 8 to 12.


The Only Recipe You’ll Ever Need for
FRITTERS

The secret to deep frying is to keep the fat at 350 to 375 degrees. Know your fat’s flash point to prevent flare-ups and fires. Throughout the world, dozens of types of oils and fats including hydrogenated and non-hydrogenated animal fats are used for frying.  It’s fun to experiment. 

   
Hot fat for frying (shortening, lard or vegetable oil)
   
2 cups flour (up to 1/3 cup of this may be non-wheat flour or cornmeal)
1 tablespoon baking powder
1 teaspoon salt

½ teaspoon herb or spice (for savory fritters sweet paprika, thyme, basil, hot sauce, finely chopped hot pepper,  garam masala, thyme, dried parsley OR for sweet fritters, cinnamon, nutmeg, all spice, a little white or brown sugar)

1 egg, 2 egg yolks or 2 egg whites (may be beaten stiff)

½ cup liquid (milk, water, broth, beer, fruit juice, club soda or or lemon-lime soda)

1 cup finely chopped fruit, cooked meat or fish, ground conch, cooked vegetables, grated raw vegetables or mashed white or sweet potato.

    Make a batter with the flour, baking powder, salt, eggs, liquid and an herb or spice compatible with the type of fritter you’re making (apple fritters, conch fritters, hush puppies). Add another tablespoon of liquid or flour if needed to make a thick dough that can be dropped from a spoon.
    Heat at least 2 inches of oil to 350 degrees and carefully drop dough by tablespoons. Turn to brown on all sides and drain on paper toweling. Keep hot. Serve as is or with a dip. Makes 40 fritters.

Motorhome Meals and Campfire Cuisine Made Easy

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Camping and RV 

Recipe of the Week

Mushrooms Lover’s Rice
    Minimal meat and easy maintenance will make this a main dish favorite. One saucepan, slow cooker, skillet, instant pot or pressure cooker does it all. Leftovers are delicious the next day.

1 pound mixed fresh mushrooms   
1 pound lean bulk sausage (hot, mild or medium)
Pan spray or 1 tablespoon vegetable oil 
Large onion, diced
1 teaspoon minced garlic
1 green sweet pepper, seeded and diced (optional)
4 cups water or chicken broth
2 cups rice
Salt, pepper

    Clean mushrooms and cut them in uniform size. Brown sausage. Break up sausage and continue stir-frying while adding garlic, bell pepper and mushrooms. When vegetables are nicely browned and coated,  add water and bring to a boil. Stir in rice, cover, reduce heat and cook without stirring 20 minutes for white rice or 30 minutes for brown rice  Stir and adjust seasonings. Serves 6-8. 

 

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Tips for the Camp Cook:

    *Turn store-bought pound cakes into “homemade” glazed lemon pound cakes. Boil 1 cup water with 1 ½ cups sugar, 1 tablespoon light corn syrup and the juice and zest from one whole lemon. Cool, poke holes in cake, pour in sugar mixture. Let cool completely. This is enough for two loaf-size pound cakes or one bundt-size cake.

    * Mash a little French vanilla liquid coffee creamer into boiled sweet potatoes. Mmmmmmm.

    * Make an easy Florentine sauce for grilled or fried chicken, pork chops  or fish. Chop two handfuls of baby spinach. Heat a can of condensed cream of chicken soup with half a soup can of light cream and ½ teaspoon ground nutmeg. Stir in spinach and cook two minutes or until spinach is tender.

    * Peel, quarter and freeze onions. Chop while frozen. No tears.

    * Use cupcake papers as prep dishes for dry ingredients and as disposable liners in cup holders in the car or RV.

Campground Potluck Recipe of the Week

Slow Cooker Raspberry Bread Pudding
 
   What could be easier than carrying the slow cooker pan or crock  to the potluck table?

 
Butter for slow cooker
10- to 12- ounce loaf of rich bread or challah
10-ounce jar raspberry jam or preserves
5 eggs
2 cans sweetened condensed milk
Water
1 teaspoon vanilla extract
Fresh raspberries (optional)
Cream or whipped topping (optional)

    Butter the slow cooker. Tear up bread and put half in the slow cooker. Using two spoons, dot with half the jam,  avoiding the edges of the cooker where it could burn. Add remaining bread and jam.  
     Add enough water to the condensed milk to make 5 cups liquid. In a large bowl whisk eggs, sugar, milk mixture and vanilla. Pour over the bread mixture. Cover cooker and cook 3 hours on High or until a knife put in the center comes out clean.  If you wish, scatter with fresh berries just before serving and dollop with cream or whipped topping. Serves 16. 
Serving note: An easy and attractive way to serve and apportion bread pudding is with a self-releasing ice cream scoop.

The Only Recipe You’ll Ever Need For
                            Trifle

Looks Festive, Incredibly Easy
 
    This classic English dessert is a chilled  make-ahead treat to have on hand in a different flavor each time. It can also be made in individual servings like a parfait. Make it in a see-through bowl as shown (I use plastic for camping), in disposable clear plastic glasses, in a disposable foil pan or any bowl at all. 

 

Edging:
    Sliced angel cake or pound cake; ladyfinger cookies or any stick-type cookies,  French toast cut into fingers, large pretzel sticks, kiwi slices, large strawberry halves with cut side out, Twizzlers, peppermint sticks, sliced jelly roll

Filling:
    Whipped cream, whipped topping, lemon curd, pudding or gelatin. If trifle is to be frozen, fill it with ice cream. gelato, tortoni, sorbet, sherbet.
    Mix in well-drained fruit, chopped candy bars, chocolate chips, nuts, marshmallows, chunks of angelfood cake
    Optional flavor enhancement: tiny amount of liqueur, orange or lemon zest, espresso powder

Topping:
    Whipped cream, whipped topping, finely chopped nuts, sprinkles, chocolate jimmies, caramel ice cream syrup

To assemble:
    Arrange edging in a pretty pattern, especially if using a see-through container.
Fill. Chill. Serve with a spoon.