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Camping and RV
Recipe of the Week
Pancakes for Two
1 ½ cups pancake mix
1 teaspoon prepared mustard
1/4 cup packed brown sugar
½ cup each water and pancake syrup
2 tablespoons each orange juice concentrate and prepared mustard
Drain ham into a bowl. Add the teaspoon of mustard and 1/2 cup milk or water. While ham is still in the can use a fork to break it up. Set aside. Whisk liquid, then stir in pancake mix and additional water or milk as desired to make batter. Fold in ham. Cook as for pancakes. To make glaze, Bring ingredients to a boil just until sugar dissolves. Spoon over hot pancakes. Serves 2.
Optional: add a layer of sliced bananas between pancakes.
10 Top Tips for Smoking Meat
These tips are from the people who make Webber grills.
1. Start early. Best flavor absorption occurs when meat is raw.
2. Most of the time, go low and slow.
3. Regulate heat with a water pan. If your grill doesn’t have one, fill a disposable foil pan with water.
4. Don’t over-do. Too much smoke makes for bitter meat.
5. Watch the color of smoke. White is good, black bad.
6. Keep air circulating by using the vents on the grill.
7. Be there. Don’t leave the grill unattended. You may have to add charcoal, adjust the vents or add water.
8. Try not to peek. That lets smoke and heat escape.
9. Let bark get dark. The meat should glisten with a dark mahogany crust.
10. Focus on the feature. Other flavors should support the smoke, not overpower it.
Janet Groene's Cooking Aboard Your RV, 2nd Edition, is available as a paperback or on Kindle. See it here. http://amzn.to/1NdWI4o
Campground Potluck Recipe of the Week
Make this creamy side dish when you’re boondocking and short of fresh vegetables. The more variety, the more colorful the casserole. Try canned carrots, peas, mushrooms, quartered artichoke hearts, white potatoes, mixed vegetables, white and yellow corn, Mexicorn, mixed Chinese vegetables, French and cut green beans etc.
Not recommended for this recipe are beets, zucchini in tomato sauce, creamed corn, starchy beans (such as kidney or garbanzo beans), sweet potatoes or baby corn. It's cooked quickly, so don't use fresh or frozen vegetables unless you cook them first.
4 cans, 14-18 ounces each, different vegetables
Freshly ground pepper
1 can condensed cream of celery soup
8-ounce carton of sour cream (1 cup)
1 cup grated yellow cheese such as cheddar
1 sleeve round buttery crackers, crushed
1 stick butter, melted
Drain vegetables. Spray a 9 X 13-inch casserole with nonstick and mix canned vegetables in it. Sprinkle lightly with freshly ground pepper.
Optional: stir in a teaspoon of onion and/or garlic juice, 1/2 teaspoon celery seed or a sprinkling of fresh lemon juice.
See Janet Groene’s tips for women who have a motorhome, 5th wheel, truck camper, travel trailer or park model RV. Https://www.SoloWomanRV.blogspot.com
Butter six slices of cinnamon swirl bread and tear them into six greased baking cups. Spoon a small can of crushed pineapple including juice over them. Bake at 425 degrees until toasty. It's ideal for your toaster oven or combo convection-microwave. Make it in a disposable foil muffin pan and there's no cleanup.
The Only Recipe You’ll Ever need For
Grilled, fried, baked, deep-friend, blackened or poached fish OR
2 to 3 heated fish sticks per taco OR
Drained, canned solid pack tuna, mackerel, salmon or sardines
Crisp corn tortillas OR
Soft corn, wheat, whole wheat, low-fat or gluten-free tortillas, warmed
Toppings, use one or more:
Shredded cabbage or lettuce or torn butter lettuce
Spiralized carrot, zucchini, cucumber
Chopped tomato, sweet onion, celery
Minced parsley or cilantro
Drained and rinsed black, red or pinto beans
Sauce, choose one:
Bottled vinaigrette, Caesar, ranch, citrus dressing
Red or green salsa-- mild, medium or hot
Mayonnaise whisked with chopped, fresh dill and lemon zest
1 part mayonnaise whisked with 1 part lemon flavor yogurt