Camping Classic Meals, Recipes and Cooking Tips

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Camping and RV Recipe of the Week
Brats in Beer with Sprouts and Redskin Spuds

4 bratwursts
1 tablespoon vegetable oil
Large onion, peeled and quartered12 ounces beer
8 small, red potatoes, scrubbed
12 or more to taste) fresh brussels sprouts, trimmed

2 teaspoons dried parsley flakes

    Sizzle brats in hot oil until browned on all sides. Stir in onion and potatoes to pick up brown bits. Add beer and bring to a boil. Add whole sprouts. Cover, reduce heat and simmer until potatoes and sprouts are tender. Serve in shallow soup plates. Sprinkle with dried parsley. Serve 4.

Skillet Appleburgers 


1 can apple pie filling
1 ½ to 2 pounds ground chicken or turkey
½ teaspoon dried sage
½ cup dried bread crumbs or oatmeal flakes
2 eggs, beaten
2 tablespoons oil for frying

    Open the can of apple pie filling and run a long, sharp knife down through it to cut apples into small pieces. In a bowl, beat eggs. Stir in ground poultry, sage, bread crumbs or oats and apple pie filling.  Form into  patties and fry on both sides until golden on the outside. Cover until burgers test done at 175 degrees. Serve in buttered buns.
    Cook’s note: Make and chill the mixture ahead of time for convenience and to let  flavors blend. The easiest way to mix and shape these burgers is to wear disposable kitchen gloves.

Tips for the Camp Cook

    * I didn’t realize that dry frosting mix is still available. It’s hard to find but is  lightweight for travel, delicious and made with egg whites so it’s fat free! You do need a good egg beater or electric hand mixer. Order a supply for camping. 

    *Make a snappy snack spread for crackers or roll-ups. Soften an 8-ounce brick of cream cheese at “room” temperature and use a fork to mash in a 4-ounce can of deviled ham and a cup of finely chopped pecans or walnuts.

    * Stainless steel mesh is a tough scrubber for grills and iron cookware. (Don’t use it on nonstick surfaces.)  It lasts for years, resists rust and out-scrubs steel wool all day long.

    * Sofrito is a blend of onions, garlic, green and red peppers and tomato, an all-purpose foundation for many  dishes. Cook it low and slow to develop flavors and evaporate excess moisture.

    * When making  batter for crepes, tempura or deep-fried seafood, let it stand 30 minutes after mixing.

    * Before adding tomato-based food to a plastic storage container, spray it with nonstick pan spray to avoid stains.

Campground Potluck Recipe of the Week
Breakfast Finger Food

     When it’s your turn to bring food to the morning coffee klatch, try something different from the same old donuts and sweet rolls. Serve this addictive finger food in small, disposable cups. “Fig newtons”  now come in many fruit flavors, not just fig.  Choose your favorites or use a combination of two colors such as half apple, half strawberry. Put them on a cutting board and use a sharp  knife to cut each one into 9 pieces.
6 cups diced “newton” cookies
½ cup powdered sugar
1 cup sunflower “nuts”
2 cups yogurt-covered raisins
2 cups whole pecans
1 cup Jordan almonds

    Dice cookies and put  in a large bag with the powdered sugar. Toss gently to coat sticky edges with sugar. Add remaining ingredients and mix. Serve by the half cup  Makes 12 cups.

Freeze-Ahead 
Recipe of the Week
    When you have cookie dough on hand in small batches you can bake only a few a time in your toaster oven. Try this recipe with different nuts and a different flavor extract each time. Add a few drops of red food color for Valentine’s Day and green for St. Patrick’s Day.
Freeze-Ahead Cookie Dough
2 sticks butter
1 cup sugar
1 ½ cups flour
Pinch salt
2 eggs
1 cup chopped nuts

    Mix well, package and freeze. Thaw, drop by teaspoons on a greased cookie sheet and bake about 10 minutes at 375 degrees. 

Bonus: Here’s another drop cookie recipe that also freezes well, bakes easily.
1 ½ cups flour
1 teaspoon each baking soda, salt
1 cup sugar
½ cup brown sugar

2 eggs
2 sticks butter
1 teaspoon vanilla

2 cups minute oats
1 cup chopped nuts (optional)
2 cups chocolate or butterscotch chips (optional)

    Put flour, soda, salt and sugars in a clean bag to mix. Cream butter and eggs. Add vanilla and stir in flour mixture. When it’s well blended fold in oats, nuts and chips. Chill for easier handling. Then package and freeze. To bake, thaw and drop by the spoonful on a greased cookie sheet. Bake about 12 inutes or until browned around the edges at 375 degrees.

See https://solowomanrv.blogspot.com each week for tips and trips for women who travels by RV.
 

Quick Meals, Easy Recipes for Camping, Boating, Motorhome

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Camping and RV 
Recipe of the Week
    Start with a box of cornbread mix and end up with a whole meal. 




Cornbread Pie

 
 
I box Jiffy cornbread mix
1/2 teaspoon sweet paprika (optional)
1 egg
1/3 cup milk
4 to 6 slices pre-cooked bacon, chopped
2 medium size sweet apples, peeled and finely chopped
½ cup crumbled blue cheese OR
Grated yellow cheese
Butter (optional)
1 can cream of tomato soup (optional)
½ soup can milk (optional)

    Mix cornbread mix and paprika, then stir in egg and milk to combine well. Fold in bacon, apple and cheese. Spread in a greased pie pan and bake at 400 degrees until it’s puffy, firm and flecked with toatsy brown on top. Serve as a main dish for four. Slather with butter or ladle on a sauce made from whisking and warming the soup and milk. 
    Stove-top method: Spread batter in a cold, heavily greased heavy skillet (preferably cast aluminum.) Cover tightly and cook over low flame until it’s firm and springy to the touch and golden brown on edges and bottom. Top will not brown.

   
Tips for the Camp Cook

 

    *Love Shrimp Bisque? Make or buy Butternut Bisque and heat until steamy with a package of frozen cooked shrimp, thawed and drained. You’ll spend less money and get more shrimp. For deeper color, add a squirt of ketchup.


    * Make Reuben meatloaf using ground pork, rye bread crumbs and drained, rinsed sauerkraut. Drizzle each slice with Russian dressing.

    * Rule of thumb: grill fish 5 minutes on each side per inch of thickness. Usually works.

    *When making egg custard, custard pie or omelet add ½ teaspoon cornstarch for each 4 to 5  eggs.

    * Buy a couple of smoked turkey legs, pick off and chop the meat, moisten with BBQ sauce, serve in buns or over baked potatoes, rice, pasta.
Campground Potluck Recipe of the Week
Pink Pineapple Puff
    This pretty pink dessert is perfect for a Valentine party. This is enough for 12 portions. The gelatin can be regular or sugar-free.

20-ounce can crushed pineapple in its own juice
1 packet red gelatin dessert mix (strawberry, cherry, raspberry)
2 cups small curd cottage cheese
8-ounce tub of whipped topping, thawed

    Open the can of pineapple and drain off juice, which should be ½ cup or more. If not, add water to make ½ cup liquid. Heat juice to steaming and stir in gelatin mix to dissolve it. Stir gelatin mix, pineapple and cottage cheese together, then fold in whipped topping. Chill until it sets.
     Serve it by the scoop or mold it in a 9 X 13-inch dish and cut in squares.

Freeze-Ahead Recipe of the Week
    Winter is a good time to fire up the stove and cook too much, then freeze in right-size portions for future camping trips. It's hard to find but powdered Bloody Mary Mix is a flavor powerhouse and it saves weight and space on a camping trip. 

Pizzaburgers

1 packet powdered Bloody Mary mix
6-ounce can tomato paste
2 cans water
1 teaspoon each oregano and powdered garlic
4 pounds lean ground beef, pork, turkey or chicken
1 cup grated dry cheese such as Parmesan
1 cup Italian flavor bread crumbs
1 cup finely chopped pepperoni
Oil for frying

    In a large bowl whisk tomato paste, Blood Mary mix, water, oregano and garlic. Mix in ground meat with Parmesan. (I use my hands, wearing disposable plastic kitchen gloves). Form into  patties and fry in a lightly oiled skillet until thoroughly done. Cool, wrap individually and freeze. Thaw, heat and serve as is or sauced with ketchup or  pizza sauce.

Fast Lane Camping Recipes and Motorhome Meals

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Camping and RV 
Recipe of the Week
Magyar Noodles and Cabbage

14- to 16-ounce package shredded cabbage for slaw (about 6 cups)
1 tablespoon sugar
2 thick bacon slices, cut up and fried out

6 servings noodles, cooked
1/2 cup sour cream
1/2 teaspoon sweet paprika
Additional sour cream for garnish (optional)

Sprinkle shredded cabbage with sugar and set aside. When bacon is crisp, remove pieces to paper toweling and stir some cabbage into hot bacon droppings. When cabbage wilts, keep adding more until you can cover the skillet. Cook over low heat, stirring once or twice,  until cabbage is tender. Whisk paprika into sour cream and fold into cabbage mixture with bacon pieces Heat through. Serve as a main dish or as a side dish with meat from the grill. Serves 6. To 8. 




Tips for the Camp Cook

    * Heat a 2-quart bottle of apple juice and stir in ½ cup Valentine candy redhots until they dissolve. Serve as is or with a shot of rum. 

    * Put a heaping teaspoon of chocolate or vanilla frosting in a mug and fill with hot coffee or tea. Stir and sip.

    * Make streusel coffee cake with a surprise filling. Put half the batter in the pan and sprinkle with about 1/3 of the streusel. Carefully add remaining batter and top with remaining streusel. 

    * Mash a small can of deviled ham with an 8-ounce brick of cream cheese. Scoop into small balls and roll in chopped nuts. Serve as finger food or put atop salads.

Campground Potluck Recipe of the Week

Sweet ‘n Hot Green Beans
    Is it your turn to bring a vegetable side dish to the campground potluck or family reunion? This one is a snap to make and snappy-spicy to eat. 

  
#10 can cut green beans
2 tablespoons vegetable oil
2 tablespoons minced garlic
1/3 cup soy sauce
1/3 cup honey
1 tablespoon sriracha
1 cup sliced almonds
About ½ cup real bacon bits

    Heat and drain green beans. In a small pan, stir garlic in hot oil until garlic is softened/ Stir in soy sauce, honey and sriracha. Toss with green beans. Garnish with sliced almonds and bacon bits. Serves 10.

Freeze Ahead Recipe of the Week
Breakfast Banana Bread

 

   Better than muffins! Large, firm slabs of banana bread baked in a tube pan are ideal to slice, wrap individually, freeze and thaw as needed.  Slather with butter, pineapple cream cheese or honey butter for breakfast. It makes 12 pieces of a dense, moist, nutritious bread.
2 cups flour (may be half whole wheat flour)
1 ½ cups sugar
4- serving box French vanilla instant pudding mix
1 teaspoon each salt and baking soda

6 ripe bananas, mashed
4 extra large eggs
2/3 cup mild vegetable oil such as canola

1 cup shredded coconut
½ cup chopped walnuts or pecans

Put dry ingredients in a clean bag to mix. In a large bowl, mash bananas to paste and whisk in eggs and oil. Mix in dry ingredients. When everything is well mixed, fold in coconut and nuts. Put in a well-greased tube pan and bake one to 1 1/4 hours at 325 degrees. When it’s cool, slice in 12 pieces and wrap each in waxed paper, then foil. Freeze up to three months.  Double the recipe and have two dozen slices!

Do you long for the day when you get rid of all that is holding you back, move into a self-contained RV and take off for good  to see what’s over the next hill? Go NOW. Earn as you go. We did and our book Living Aboard Your RV, 4th Edition,  tells how.

Camping and RV Recipes Soup to Nuts

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Camping and RV 
Recipe of the Week
Cracker Pancakes
    No time to make real pancakes? Let saltines do the work for you. Is this the craziest idea yet? Try it and see.This is also a good way to use saltines that go stale. 

2 sleeves of  soda crackers
1 to 2 cups water
2 eggs
1 to 3 teaspoons sugar (optional)
1 teaspoon flavoring such as vanilla or almond extract
Butter or vegetable oil for frying

    Put crackers in a plastic bag and smoosh them. Add enough water to soak crackers.  Seal bag and turn over several times to soak crackers thoroughly. Smoosh some more.
    In a bowl, whisk eggs , sugar and flavoring until light.
    When crackers are mushy, punch multiple holes in the plastic bag. Squeeze bag to drain all the water. Stir crackers into the egg mix.
    In a large skillet or griddle,  heat butter or vegetable oil and cook “batter” as for pancakes.  Serve with syrup as for pancakes.
    Variation: Omit flavoring and sugar.  At suppertime, stir finely cut scallions into the mix, fry as above and serve instead of rice with your favorite stir-fry. 


Campground Potluck Recipe of the Week
Pickled Shrimp

   
2 bags, 16 ounces each,  cleaned shrimp
2 lemons or limes
Medium sweet onion
1/4 cup each lemon juice, white wine vinegar and dried parsley flakes
½ cup olive or canola oil
1 teaspoon garlic powder
1 tablespoon mixed Italian seasoning

    Thaw and drain the shrimp.  Cut lemons or limes in thin wedges. Peel onion and cut it in crescents. Put in a seal-able bag.  In a bowl whisk lemon juice, vinegar, parsley flakes, oil, garlic and seasoning. Pour over shrimp, seal bag and refrigerate or keep in a well-chilled ice chest several hours or overnight. 

    Punch holes in the plastic bag to drain shrimp well. Put shrimp in a serving bowl and discard plastic bag. Provide small skewers or large toothpicks for serving.

    Cook’s note: Don’t drain oily marinade into your RV plumbing, which is bad for the pipes and sensors,  or into the ground, which is illegal.  Use a trash bag.

Tips for the Camp Cook
    * When your white drinking water hose springs a leak, cut it in short pieces to make  protective sheaths for the ice pick, knives, saw blades, scissors. They'll stay quieter in the drawer underway and blades will be protected. Also slip hose over ropes where needed as a chafe guard. Split hose and wrap around  handles, such as the bucket bail,  for easier grip. Slip a length of hose  over the end of a funnel when you need a longer extension. When hose gets grotty, soak in a bleach solution to clean it inside and out. Flat hose also makes a good replacement for broken webbing in outdoor chairs

 
    * Packaged spongecake dessert shells are a huge time saver and they make a show-off dessert. Fill with fresh berries, top with squirt-on whipped cream. 

* Have shortcut recipes for every meal of your camping day from breakfast to bedtime in one, handy paperback book or Kindle file. Order Janet Groene’s Cooking Aboard Your RV for yourself or a gift. 


* Thaw completely a package of small meatballs and open a roll of buttermilk biscuits. Press biscuit dough into greased muffin cups to cover bottom and sides. Then firmly press in a meatball. Bake at 375 degrees until biscuit is browned and puffy. Serve with gravy, salsa, ketchup, cheese sauce, what have you. 






Freeze-Ahead Recipe of the Week
Fruit and Sweet Potato Compote

This simple recipe for nutritious, affordable sweet potatoes is easy to make in camp. Even better, make it at home and freeze it in batches to suit your family. It’s an ideal side dish with ham or chicken or serve it as a sauce over rice, meat, whole grains or more sweet potatoes. 

2 cans, 20 ounces each, pineapple chunks
Small jar maraschino cherries, chopped (optional)
8 cups (or more to taste)  peeled, diced sweet potatoes
6 Granny Smith apples, peeled and cut up

½ cup brown sugar
1 teaspoon vanilla extract

Drain cherries and pineapple. Add water to juices to make 2 cups. Bring liquid to a boil in a heavy saucepan. Add apples and sweet potatoes. Reduce heat, cover and simmer until apples and sweet potatoes are just tender. Stir in sugar to dissolve. Turn off heat and stir in vanilla. Freeze in suitable batches Plan ½ to 2/3 cup per side dish serving. 

See a blog for RV women who travel alone at https://solowomanrv.blogspot.com 

  

   

Quick and Tasty Recipes for Camping and RV

Blog copyright janet groene, all rights reserved. To volunteer $5 per year in support of this blog kindly  use your PayPal account to send to janetgroene at yahoo.com

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Camp and RV 
Recipe of the Week
Apricot Raisin Bars
    You’ll need only one mixing bowl to create all three layers in this delicious, nutrition-packed bar cookie. Serve it for dessert, a snack or a quick breakfast with coffee and juice. 

1 1/4 cups flour
1/3 cup sugar
1 stick butter, softened at “room” temperature

    Set the oven to 350 degrees. Cut butter into flour and sugar and press evenly in an 8-inch baking pan. Bake about 25 minutes just until edges begin to brown.

1 golden raisins
½ cup apricot jam

    In the same bowl. Mix together raisins and jam. Spread evenly over warm crust. 

2 eggs
½ cup packed brown sugar
1/4 cup flour
1/4 teaspoon each baking powder and salt
1 teaspoon vanilla
1 cup chopped pecans

    Use the same bowl again to whisk eggs, flour, flour, baking powder, salt and vanilla until well blended. Stir in nuts and spread over jam layer. Return to the oven for 35 minutes or until filling is set and browned. Cool in the pan and cut into bars.

Stove-top Method: No oven? Grease a heavy skillet, preferably cast aluminum,  and proceed as above. Cover tightly and bake the first layer over low-medium heat 10 minutes. If fire is too hot, use a flame spreader. Add more layers, cover and cook 15 minutes.  Then check every 5 minutes until the custard-like topping is set. Cool in the pan. Serve in wedges.

Tips for the Camp Cook

 
   * Find all your favorite recipes for camping and RV trips in one paperback or Kindle book. Cooking Aboard Your RV, 2nd Edition makes a nice gift for yourself and your camping friends. paperback http://amzn.to/1NdWI4o

    * Mix hot water into stuffing mix until it’s moist, then pack stuffing into rib side of half a turkey breast. Cook skin side down in a greased, covered skillet or Dutch oven until turkey reaches 180 degrees. .

    * Put ½ cup nuts and 2 cups cold milk in a quart jar. Add 1 package instant pudding. Lid tightly.  Shake vigorously. Pour into 4 dishes. The nuts act as stirrers and taste good too. To save on dish washing in camp, I wash mayonnaise jars at home, use in camp, then discard.
 

 
    *  The next time you make an overnight breakfast strata, substitute rosemary fccaccia for the bread.

    * To serve chili or stew under a bread blanket, whisk  1 cup self-rising flour, 2 cups milk and 1 cup mayonnaise. Pour over hot food and bake in the oven or cover skillet and steam until batter is firm. 

    * When you’re cooking outdoors, it’s important to use a lid on every pot to keep heat, spatters and moisture in and keep twigs, leaves and bugs out. You’ll  always have a cover that fits with this one-size-fits-all lid. It's sturdy stainless steel for years of use on any and all cooking pots. 
 
Campground Potluck Recipe of the Week
    Is it your turn to bring a side dish to go with the fish fry or barbecue? This dish is affordable,  colorful and tasty.

Tomato-Corn Casserole
 
Medium onion, diced
Medium green bell pepper, seeded and diced
2 tablespoons vegetable oil or bacon fat
2 cans, 15 ounces each, whole kernel corn, drained
2 cans, 15 ounces each, diced tomatoes
2 cups Italian seasoned bread crumbs
½ stick butter
1 cup grated Cheddar cheese

               In a nonstick skillet sizzle onion and pepper in hot oil or fat until they are crisp-tender. Drain one can of tomatoes; use the other with  its juice. Mix vegetables in a greased casserole. Top with bread crumbs. Dot with bits of butter and bake 30 minutes at 350 degrees or until bubbly and browned. Sprinkle with cheese and return to the oven for a few minutes to melt it. 

    Stove-top Method: In a large skillet, sizzle onion and pepper in fat. Stir in vegetables. Heat thoroughly, then sprinkle with cheese. Do not stir.  In a small skillet, melt butter and stir in bread crumbs until toasty. Sprinkle over skillet and serve at once.

Freeze-Ahead Recipe of the Week
Black Bean Chicken Ad Lib

 
    When you freeze batches of this delicious stew you can serve it ad lib when the time comes. It can be spooned over mashed or baked potato, rice, noodles, quinoa, pasta, biscuits, toast. Dried beans are light and compact to carry. To cook them faster use your pressure cooker.  To cook long and carefree, use a slow cooker. This recipe is easily doubled. 


 

1 pound black beans, washed and picked over
4 cups water
1 tablespoon powdered chicken bouillon
2 cups whole kernel corn
2 tablespoons chili powder
2 pounds boneless, skinless chicken, cut in bite size
2 tablespoons vegetable oil
1 tablespoon minced garlic
Large onion, finely diced
Green bell pepper, seeded and diced
1 or 2 cans of diced tomatoes

    Soak beans, then drain and cook in 4 cups water with bouillon until tender. Stir in corn and chili powder.
    Cut chicken in bite size and stir-fry in hot oil with garlic, onion and green pepper until chicken is done. Mix with black beans, corn and tomatoes.. Cool. Allowing one to 1½ cups per serving, package in sizes for your family’s needs. Freeze. Thaw, heat and serve over starch of your choice.

See more of Janet Groene’s shortcut recipes for travel, boating and camping at https://boatcook.blogspot.com    

Camping Recipes for All Seasons, All Reasons

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Go camping during ski season. Many snow country campgrounds are open all year

Camping and RV
Recipe of the Week

Hobo Dinner
    Relive your early camping days when a can of Spam and one pot made a gourmet  meal. Spam is still one of the best back-up foods to have in your grub box or pantry. Here’s a way to make it tastier.

Medium onion, diced
Small green pepper, seeded and diced
12-ounce can of Spam, diced
1 tablespoon vegetable oil

1 ½ cups rotini pasta
2 ½ cups water
1 teaspoon powdered chicken bouillon

1 can cream of chicken, mushroom or celery soup
                                            ½ cup ketchup

    Heat oil in a saucepan and sizzle onion, pepper and Spam to brown them. Add water and bouillon. Bring to a boil and add rotini. Stir to keep rotini under boiling water.  In a small bowl whisk ketchup and soup. When rotini is tender, fold in soup mixture, cover and cook over low heat until heated through and rotini is plump.  Serves 4. 


 

The best camping pot yet is this handsome cast aluminum Dutch oven. It's rust proof, lighter than cast iron and it spreads spread better.  Use it over the campfire, in the oven, over any burner except induction. 

For induction you’ll need an interface. 

 The bonus is that this heat spreader also serves as a flame tamer over camp stoves that can't be turned down low enough.


 
What to cook in your instant pot? Here  for yourself and gifts are 200 delicious recipes. 

Bonus Recipe
Luscious Lemon “Crepes”
    Disguise ordinary sandwich bread as a gourmet dessert.  Put the kids to work rolling and filling the bread to make the recipes. Let adults do the hot steps. 

 
12 slices square white sandwich bread
Soft margarine or butter
Sugar
Orange marmalade
Butter for frying
Canned lemon pie filling
Squirt can whipped cream

    Use a rolling pin or a round bottle to roll the bread as thin as possible. Spread with butter, a sprinkle of sugar and a little marmalade (do not over-fill).  Press in half diagonally to form triangles.
    Melt butter in a large, nonstick skillet and fry the “crepes” until golden, adding more butter as necessary. Place on plates, one or two per portion. Sauce with lemon pie filling. Top with whipped cream.

Campground Potluck
Recipe of the Month
Mocha Rice Pudding for !5

     If you don’t have a freezer, that’s OK. Keep the frozen whipped topping in a  well-chilled ice chest, where it will keep for several days. Spoon into disposable cups. 

5 cups water
1 teapoon instant coffee
½ cup brown sugar
5 cups instant rice
1 teaspoon salt
1 1/2 cups golden raisins
8-ounce carton caramel-flavor yogurt
1 quart whipped topping

    In a large pot bring water and sugar to a boil. Stir in coffee, rice and salt. Bring back to a boil, then immediately turn off heat. Cover tightly and let stand 7-8  minutes or until the water is absorbed and rice is tender.
    Fold in raisins and yogurt, then whipped topping. Serve at once or chill. Serves 15.

Tips for the Camp Cook

 Cut down on dishwashing by using edible “dishes” as much as possible.

*Serve cottage cheese in cantaloupe halves.

* Bake stove-top stuffing in rinds of scooped-out oranges. 

*Serve cold tuna salad in crisp green pepper halves.

* Mix and serve a big fruit salad in a watermelon rind. 

* Peel large cucumbers, cut in half lengthwise, scrape out seeds and fill the tunnel with egg salad.

 * Buy small demitasse spoons so you can eat soft-boiled eggs right out of the shell. No more egg glob to dig off dishes! 

*Use flat-bottom ice cream cups (not waffle or sugar cones) as “dishes” for chicken or tuna salad, scrambled eggs, cottage cheese or well-drained canned fruit. Serve at once before cones lose their crispness. 
 
Freeze-Ahead Recipe of the Week
    Make it big, divide it up. Freeze in right-size portions for future camping. This recipe is easily doubled.

 

Aloha Pork
3 pounds lean pork for stew, cut in bite size
2 tablespoons vegetable oil
½ cup water
½ cup sherry wine
1/4 cup soy sauce
2 teaspoons each ground ginger and sugar

    Brown pork pieces in hot oil. In a bowl whisk water, sherry, soy sauce, ginger and sugar. Pour over pork, cover and simmer until pork is very tender. Makes 12 servings.  Cool, then package and freeze, dividing sauce equally among packages.
    Options: To serve, heat with crushed pineapple and serve over rice. Heat in gravy. Add to fried rice. Stir into ramen noodles. Stir-fry fresh vegetables, then add pork mixture. Heat with canned sweet potatoes in syrup.

Giving Thanks for Easy Camping Recipes

Blog copyright Janet Groene, all rights reserved. This blog is posted weekly at no cost except when sent to Kindle. To donate in support of producing this blog send  via PayPal to janetgroene at yahoo.com

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Camping and RV Recipe of the Week
Mulled Cider

    It’s so easy, so popular, so seasonal, so affordable. Sip mulled cider  around the campfire, serve it as a breakfast bracer, or add a tot of rum and have it as a nightcap. If you’re camping in a hot weather zone, toast the Thanksgiving season by serving it over ice, with or without a shot of vodka. 



 
1 gallon apple juice
1 cup brown sugar
1 teaspoon each ground cloves, ground allspice
1 tablespoon cinnamon
1 teaspoon orange extract

    Stir, simmer gently for flavors to blend, then ladle into mugs. Makes 16 cups. 

Camping tip of the week: to save the nonstick surfaces on your camping cookware,  save a plastic knife from your next visit to a fast food place.  Use it to, say, loosen a bread or cake  before turning it out of the pan or to slice a quiche or pizza cooked in a skillet.
 

  
    Are you camping the Nevada Hot Springs Trail this winter?  Get the official trail cook book here 

    You’ll find many uses  around the campsite for this heavy duty, lidded,  stainless steel, medical quality bucket  Carry anything from clean water to pet food. 

   






 
Campground Potluck Recipe of the Week
Chili Cheese Dip for a Crowd
     This is a favorite at tailgate parties and potlucks. Save time by using pre-cooked crumbles.

12- to 16-ounce package of fully cooked beef, sausage or vegetarian crumbles
2 packages, 2 pounds each, process cheese such as Velveeta
2 small cans diced chilies, well drained
15-ounce can diced tomatoes with garlic and green pepper
1 tablespoon each chili powder, Worcestershire sauce

    Dice the cheese and put everything in a slow cooker or stove-to-table pot. Heat gently until cheese melts. Stir and surround with dippers of your choice. Makes about 2 quarts of dip. Provide plenty of dippers and let the crowd dig in.
    I divide this into two serving bowls, one surrounded by a starchy dipper such as crackers or chips and one with raw vegetables such as celery and carrot sticks.
   

Live your dream of RV full-timing. Retire now, get an RV and hit the road. You’ll be surprised at all the ways you can find work along the way and live free. We did it for ten years,  earning a living on the go. Order Living Aboard Your RV, 4th Edition  in paperback or Kindle.



 

Freeze-Ahead Recipe of the Week
    Tip for the Camp Cook: If you freeze lasagna or other food that contains raw eggs, make sure to bake thoroughly in camp.

Bistro Pork Ragout
    Why not make two batches, one with caraway seeds and one without?

 

4 pounds lean pork in bite size
1 slice thick-sliced bacon, cut up
1 tablespoon minced garlic
1 pound carrots, peeled and sliced
6 large potatoes, scrubber or peeled and cut in chunks
2 large onions, cut up
Medium rutabaga, peeled and diced
4 cups water
4 chicken bouillon cubes
1/4 cup packed brown sugar
2 teaspoons dried, crumbled thyme OR
2 teaspoons caraway seeds
2 tablespoons Dijon-styled mustard
1/4 cup plus 2 teaspoons minute tapioca
Salt, pepper to taste

    In a large pot, fry out bacon to release fat, then stir in pork to brown it. Add garlic. Add everything else, cover and cook over low heat until pork and vegetables are tender. Adjust seasonings. Cool and package in portions for the freezer. Plan about 1 1/2 to 2 cups per serving.
    Thaw and heat. If it’s too thick, add a little water, broth or white wine. Serve as is or with a scoop of sour cream.