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Camping and RV
Recipe of the Week
No-Bean "Chili" in a Skillet
2 tablespoons vegetable oil
1 pound lean ground beef, pork, sausage or turkey
1 teaspoon chili powder
A little salt and pepper
3 cups thawed or reconstituted hash brown potatoes
Medium onion, diced
Small green pepper, seeded and diced
Small can mushrooms pieces, drained
1 cup water
1 teaspoon beef or chicken base (such as Better than Bouillon)
10-ounce can tomato sauce
2 tablespoons steak sauce such as A1
In a large skillet, heat oil and fry out meat. Sprinkle meat with chili powder, salt and pepper. Keep stirring meat over high heat while adding onion, green pepper, mushrooms and potatoes. When everything is nicely browned add water and bouillon to mix well. Add tomato sauce and steak sauce. Cover and simmer until vegetables are tender.
Tips for the Camp Cook
* Put a sweet, mahogany glaze on grilled chicken by whisking three parts light or dark (but not blackstrap) molasses with one part dark beer. Grill chicken until it’s almost done, then brush with glaze during final grilling. Turn often and keep brushing until it’s dark and glazed.
* Still unbeatable is the classic Coleman camp oven. Use it on your RV stove or camp stove. It folds flat for compact storage
* Work off breakfast by taking a stand-up paddleboard glide on the lake. Compact inflatable paddleboards are a plus for campers and RV travelers. See this kit with everything including the pump.
* It’s easier to wash a fire-blackened pot if you rub the outside first with a soft bar soap such as Ivory. Save an old pillow case for carrying grotty items.
Campground Potluck Recipe of the Week
When it’s your turn to bring a starch dish, wow ‘em with this rice classic.
Louisianans love their rice for breakfast, lunch and dinner. This colorful side dish is perfect for a potluck.
Large sweet onion, peeled and finely diced
4 large stalks celery, diced
1 stick butter
3 cups raw white Louisiana rice
4 chicken bouillon cubes
Juice of one orange plus grated orange zest
2 teaspoons crumbled, dried sage
7-ounce jar salad olives, drained
Cook onion and celery in hot butter until well coated, then add rice to coat. Add water to orange juice to make 6 cups. Add water and bouillon to pan, bring to a boil and add sage and orange zest. Cover, reduce heat to very low and cook without stirring 20 minutes or until rice is tender. Stir, fold in olives and serve hot. Makes 12 servings of ½ cup each.
Freeze Ahead Recipe of the Week
Mule Kick Bean Soup
Cold spring nights in the campground call for a crackling campfire and cauldrons of hot soup. This one is made quick and easy with canned foods. Make it meaty, vegan or vegetarian but do use low sodium everything. Then pass the salt shaker, pepper mill and hot sauce at the table. The recipe is easily multiplied.
Large onion, diced
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 tablespoon minced garlic
15-ounce can of refried beans
14-ounce can of Mexican style diced tomatoes, undrained
15-ounce can of low sodium, whole kernel corn, undrained
2 tablespoons from a packet of taco seasoning
2 cans, 15 ounces each, undrained beans (kidney beans, red beans, black beans, white, navy)
Canned or cooked diced ham, beef, turkey or chicken,(optional)
Heat oil in a large saucepan and sizzle the onion, gradually adding garlic. When onion is softened, add refried beans and break them up while stirring in juices from the corn and tomatoes. When refried beans are broken up, add tomatoes, corn, seasoning and beans. Add meat if using. Bring to a boil, cover, reduce heat and simmer to blend flavors. Soup will be thick.
Freeze in batches of one cup per serving, e.g. one quart soup = four servings. To serve, thaw and reheat. Then add water, tomato juice, V-8 or broth to make serving of 1 ½ to 2 cups each.
It’s delicious with bread or tortilla chips and a dollop of sour cream. If you have some, top with a sprinkling of dried or fresh minced parsley or cilantro, or some chopped scallions.