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Camping and RV Recipe of the Week
Whole Wheat Quick Bread
1 ½ cups each white flour and whole wheat flour
1/4 cup rolled oats, divided
1 teaspoon each baking soda and salt
1 tablespoon vegetable oil
1 ½ cups buttermilk
Mix dry ingredients including all but a teaspoon of the oats. Stir in buttermilk and oil. Pour batter into a greased pan, sprinkle with remaining oats and bake 45 minutes at 425 degrees. Loaf should sound hollow when tapped. Bread will be tender and delicious while warm but will slice easier if cooled, wrapped and let “season” for a few hours.
Tips for the Camp Chef
* Don’t have a toaster? Scramble eggs and fold in a handful or two of croutons just before serving.
* Put a cornbread blanket on your chili. Whisk an egg with ½ cup milk and a teaspoon of sugar. Stir in 3/4 cup cornmeal. Drizzle over simmering chili. Cover and cook 30 minutes.
* When making a bread loaf to be sliced, or candy or cookies to be formed into small balls, keep ingredients small for easier slicing and forming. Whole nuts, fruit and larger chocolate chips get in the way of slicing and forming.
* The water of life is a camping essential that can’t be left behind. Never be without a Plan B in case your pump fails, a tank leaks, you get a bad load somewhere, or water isn’t available where you are going. Take some or all of this set as needed as your basic water supply or a backup.
Campground Potluck Recipe of the Week
Rainbow Spanish Rice
This one-pot dish is perfect for the campfire, camp stove or RV range. It combines tastes from throughout America’s melting pot to make a main dish for a mixed crowd. Combine Polish kielbasa with the Spanish tomatoes, Italian black olives, English peas, Canadian rutabaga, Louisiana rice. You might throw in some black or red beans. It serves right out of the pot.
24-ounce package kielbasa or other cooked sausage
2 tablespoons canola oil
12-ounce package frozen onion and pepper mix, thawed and drained
3 cups diced vegetables (carrot, zucchini, jicama, turnip, rutabaga, plantain, what have you)
1 tablespoon minced garlic
5 cups water
28-ounce can diced tomatoes
2 ½ cups long-grain white rice
1 tablespoon sweet or smoked paprika
Small can sliced ripe olives, drained
Canned red or black beans (optional)
1. Start with a big pot or Dutch oven. Cut kielbasa into small bites and stir-fry it in hot oil over high heat, gradually stirring in vegetables, garlic and rice to coat.
2. Add water and tomatoes and bring to a boil. Stir in paprika, cover, reduce heat and cook over very low flame 25 to 30 minutes. Do not peek or stir during cooking. Rice will be tender and liquids absorbed.
3. Stir in olives and beans if using. Heat through. Serves 8 to 12.
Cook’s note:If you use brown rice, increase cooking time to 40 minutes.
Freeze-Ahead Recipe of the Week
4 to 5 pounds of boneless pork, coarsely ground or cut in bite size
1 tablespoon sugar
1 teaspoon cinnamon
2 tablespoons vegetable oil
3 cups apple juice
4 to 6 Granny Smith apples, peeled and diced
2 cups fresh cranberries
Sprinkle pork with salt and pepper. Mix sugar and cinnamon. Heat oil in a large kettle and brown pork in batches, sprinkling with cinnamon sugar. Add apple juice, apples and cranberries. Cover and simmer until pork is very tender. Cool and bag for the freezer, planning one to 1 ½ cups per serving.
Thaw, heat and serve over rice, pasta or noodles.
Cook’s note: I’ve also made this with ground turkey or chunks of cut-up turkey thigh. .
Rosy Sweet Potatoes
6 large sweet potatoes, baked or roasted
6 pats butter
1 can whole berry cranberry sauce
1/4 cup brown sugar
1 teaspoon cinnamon
Cut a slit in each sweet potato and sink a pat of butter to melt it. Mix cranberry sauce, cinnamon and brown sugar and spoon into potatoes to taste. Serves 6.