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CAMPING AND RV RECIPE OF THE WEEK
Better Beer Bread
The old, two-ingredient beer bread recipe has been baked in my various ovens, regular, convection and stove-top, countless times. It’s always quick, easy, yeasty and satisfying Here is a healthier version than the recipe made only with beer and self-rising flour. Make a quick mix at home by measuring all dry ingredients into a plastic bag. Seal. Add beer in camp and bake.
1 cup flour
1 cup whole wheat flour
½ cup minute oats
2 tablespoons sugar
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 1/2 cups beer, not flat, not too dark or heavy
Optional additions: ½ cup French-fried onions or shredded Cheddar or chopped scallions or chopped olives. Optional herbs: 1 teaspoon dried dillweed or Italian seasoning or cinnamon plus 2 addtional tablespoons of sugar. Or 2 teaspoons caraway seeds.
Note: Bread will rise as it bakes. Fill pan no more than 2/3 full.
Put in a bowl and stir in 1 ½ cups beer until everything is evenly moist. Turn into a greased pan sprinkled with cornmeal (optional) and bake 35-40 minutes or until golden brown at 400 degrees.
Stove top: Grease a heavy, deep 8-inch skillet and sprinkle with cornmeal. Add bread dough and cover tightly. For a taller loaf I bake this bread in a pressure cooker with the gasket and other rubberized components removed. Grease and sprinkle with cornmeal. It can also be baked in Dutch oven. When baked in a stove-top oven, top may not brown. Turn out bread on a cutting board, crusty side up. This makes a short, found loaf best served in wedges.
SURVIVAL FOOD HANDBOOK is written for campers and boaters who carry an emergency food stash but have limited space (and often limited budgets). I recommend three day's rations because stuff happens. Shop the supermarket for affordable, familiar shelf-stable food. (No high-priced storage rations needed.) The book is a powerhouse of recipes, how-to’s, lists, tips on all food emergencies such as water or fuel shortage or cleaning up after a fire or flood. Preppers love this book too. Paperback or Kindle, https://amzn.to/2PvOBbx
Tips for the Camp Cook
* A springform pan works for cold food too. Mold gels, icebox cakes/pies, rice, salads.
* Add flavor and color to dishes made with ground chicken or ground turkey by stirring in a teaspoon of instant coffee.
* Coffee filters make cheap, effective cushions between stacks of pots and pans and they are easily replaced when soiled.
* Check the liquor store for “nip” size bottles of liqueurs to use in cooking. A nip of brandy, applejack, Cherry Heering or Triple Sec adds a gourmet flavor to a sauce, batter or casserole.
Need a sumptuous sauce to perk up tonight’s fish dinner? Wow ‘em with this easy mayonnaise.
2 cups good quality mayonnaise
½ cup finely chopped lox (smoked salmon)
2 tablespoons chopped capers, drained
2 tablespoons finely chopped sweet onion such as Vidalia
Stir everything together and chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, beer-battered fried fish or crispy fish cakes. Optional: Serve lemon wedges on the side. Sauce keeps in the refrigerator for up to four days.
RECIPE OF THE WEEK
Mountain Dew Watermelon
|Disposable serving bowl|
What could be simpler or more popular than watermelon for dessert at this time of year? Use a knife, ice cream scoop or melon baller to fill a big bowl (or watermelon halves) with bite-size seedless watermelon. Sprinkle lightly with sugar and (optional) crushed ice. Then pour Mountain Dew over everything. At the potluck table provide a scoop or spoon for serving in disposable cups.
FREEZE AHEAD RECIPE OF THE WEEK
Asian Onion Chicken
4-pound rotisserie chicken OR
2 to 3 home-roasted chickens OR
About 8 to 10 cups canned chunk chicken
3 tablespoons soy sauce
1/4 cup cooking sherry
3-pound bag onions
1/4 cup vegetable oil, bacon drippings, lard, butter or other fat
2 tablespoons minced garlic
1 ½ teaspoon ground ginger
2 tablespoons each rice flour and sugar
1 1/4 cups water
Cut cooked chicken bite size and put in a bowl. Toss with mixture of soy sauce and sherry. Set aside. Trim and dice lots and lots of onions. Cook onions in fat until softened, gradually adding garlic and ginger. Add chicken and continue to heat until onions are soft. Stir rice flour and sugar into cold water and add to hot mixture. Heat until sauce thickens. Cool and package for the freezer, allowing 2/3 to 1 cupful per portion.
Heat and serve over rice, rice noodles or crisp Asian noodles. Garnish with chopped fresh scallions. Pass the soy sauce.
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