Friday, January 17, 2020

Meals Made Easy for Camping, Motorhome Travel

blog copyright janet groene, all rights reserved. To pay $5 a year as a voluntary subscription, use your PayPal account to janetgroene at yahoo.com


 

CAMPING AND RV RECIPE OF THE WEEK
Janet Groene’s Backpacker  Soup Mix

    Here's one big dry  mix to assemble in a big batch, divide into smaller batches to suit your own needs, then complete in camp. Dried beans need soaking and long cooking, That’s why this dry soup mix does not contain them. Don’t forget to have additional ingredients on hand for each camping trip

NOTE THAT IT DOES NOT CONTAIN DRIED BEANS, WHICH REQUIRE LONG COOKING 



    This soup takes only 30 to 40 minutes on the stove, 10 minutes under pressure. It can also cook in a slow cooker, fireless cooker, solar cooker or in a thermos bottle. Or, make a big batch in a kettle and let it simmer over the campfire long and slow. 

    Serve it simply as a vegetarian/vegan soup or in dozens of different ways: with croutons, crackers, a dollop of sour cream, chopped scallions, a sprinkling of grated cheese. Make it with low-sodium tomato juice instead of water.

    Make it with different types of lentils and dried peas each time. Add diced tofu, finely diced fresh vegetables, snipped pepperoni, chipped dried beef or jerky. Throw in  canned tomatoes or canned or cooked chicken, turkey, ham, tuna.
   
Shopping list:
1 bag dried yellow peas
1 bag dried green peas
2 bags different  lentils
1 bag  rice
1 bag barley
    Cook’s note: after you’ve made your first batch of soups you’ll have a better idea of what ingredients to buy and in what sizes. Vary this list ad lib to make use of the many delicious types and colors of rice, lentils and dried peas. Just don’t add dried beans that require lengthy soaking and cook times. 
     Note use-by dates. Older peas take longer to cook.  Older lentils may sprout. If you camp in a place where water is very hard, cooking takes longer too. 

INSTRUCTIONS:
    In a container mix the same amounts of peas, lentils and  rice and/or barley. Measure into smaller bags, allowing ½ cupful for each three to four servings of soup. Do not add other ingredients yet because this mixture will need a thorough rise before using. Keep bags cool and dry.

    To make soup, rinse 1/2 cup mixture well in a sieve. Bring 4 cups water to a boil with 1 each chicken, beef and tomato bouillon cubes, 2 tablespoons dried, diced onions and 1 tablespoon dried parsley flakes. Add peas and rice mixture and any other optional additions . Cover, reduce heat and simmer 30-40 minutes or until peas, lentils and grains are tender.  Serves 2 to 4.

Cook’s note: Vegetarian bouillon cubes can be substituted for chicken and beef. If you’re using powdered bouillon, substitute one teaspoon powder for each regular size cube.


Tips for the Camp Cook
   
    * Heat 2 cups your favorite spaghetti sauce with 1/4 cup dry red wine. Serve by the half cup with 2 tablespoons cup shredded mozzarella cheese atop each cup. Serve as a dip for bread sticks,  chunks of garlic bread, lightly steamed chunks of zucchini, whole cooked mushrooms or tiny meatballs.

    * To make a quick cheese sauce, whisk 1 can condensed cheese soup with ½ cup milk. Heat gently. Good on campfire-baked potatoes. 

    * Instant potatoes are tastier when made with half chicken broth, half water. Adjust salt accordingly. The longer you allow them to steep, the better the flavor and texture.

    * Mix goldfish crackers half and half with freshly popped popcorn and you have cheese curls “lite”. 

CAMPGROUND POTLUCK RECIPE
Rice and Rye Pilaf
    When you’re asked to bring a starch side dish to the potluck, this unusual rice blend brings new tastes to the table. It’s simple to make, affordable to serve. 


1 cup brown rice
1 cup white rice
1 cup rye berries
6 cups broth or water

½ stick butter butter
Medium onion, diced
1 teaspoon caraway seeds
2 tablespoons dried parsley flakes
Salt

    Put grains in a sieve and rinse. Bring 6 cups water or broth to a boil and add grains. Cover, reduce heat and cook over low heat until grains are tender (about 30 minutes.) Meanwhile, sizzle onion in melted butter, gradually adding caraway seeds. When onion is tender fold mixture into hot grains with parsley flakes. Add salt to taste. Serves 12 to 16.   

FREEZE-AHEAD RECIPE OF THE WEEK
Giant Chimichangas







2 pounds lean ground beef, turkey or pork

2 cups hashed browned  potatoes, thawed
2 cups chopped onions
1/4 teaspoon each paprika, garlic powder, oregano, chili powder
3 cups diced canned tomatoes, well drained
2 cans, 4 ounces each, diced green chilies, drained
16-ounce package grated cheese

12 to 16  burrito-size flour tortillas gently heated
Oil for frying later

    Fry out ground meat, breaking it up. Spoon off any excess fat. Keep stirring over high heat while adding potato and onions.
    When potatoes and onions are tender, remove from heat. In a small cup, mix spices. Lightly mix spices  in with the ground meat mixture,  tomatoes and chilies. Fold in grated cheese.
    Place about 3 tablespoons meat mixture in the center of each tortilla. Fold  sides in, then ends to form a package. Carefully wrap each tightly in a square of waxed paper. Cool completely and place packets in plastic bags.
    To serve, thaw and fry in hot vegetable oil until brown and toasty. Makes 12 to 16  portions.   Pass the hot sauce.

Friday, January 10, 2020

Campground Recipes from Tent to Motorhome

blog copyright janet groene. To pay $5 per year as a voluntary subscription use your PayPal account to janetgroene at yahoo.com. Thank you!





CAMPING AND RV 
RECIPE OF THE WEEK

Pasta in Low-Fat , No Meat Cream Sauce


12 ounces cooked spaghetti, linguini  or spaghettini
1 tablespoon olive oil
2 cups sliced mushrooms
½ cup sliced scallions
1 cup low-fat sour cream
½ cup dry white wine
1/3 cup grated dry cheese such as Parmesan
½ teaspoon each salt and pepper



    While pasta cooks, saute mushrooms in hot oil until lightly browned, then stir in scallions to wilt them. Whisk sour cream, wine and cheese and toss with hot, drained pasta and mushroom mixture. Serves 6.

Tips for the Camp Chef

    * Reminder to newbies. Before driving away, be sure to lock the refrigerator door and stow everything on the stove and counter in a secure place.

    * Turn leftover meatloaf slices into a gourmet meal. Wrap each in packaged pie crust (add cheese if you wish) and bake until toasty.
Boston Brown Bread is steamed. No oven needed

    * Many RV cooks love a slow cooker. It can also be used as a steamer to make steamed breads and puddings.

    * Butter-flavored granules (such as Butter Buds) can be used to improve flavor when you must reply on powdered milk. Add 1 tablespoon per quart plus one tablespoon sugar and a few drops vanilla.  Stir well with tap water and chill at least three hours. Shake well.


 When you are snuggled in your sleeping bag in camp, e-books are the way to go. See Janet Groene’s new cozy mystery series starting with January Justice, a Yacht Yenta Mystery. Meet Janet’s alter ego, Farley Halladay, her dog, Scuppers and her BFF Danielle as they solve crimes,  look after ol’ Cap and share delicious recipes.    https://amzn.to/2XqCl1y


CAMPGROUND POTLUCK RECIPE OF THE WEEK
Gingerberry Cobbler

    Look for peaches in their own juice. If they are packed in heavy syrup, reduce or omit brown sugar (depending on the sweetness of the berries you will be using.) 


2 large cans peaches, drained and cut up
2 cups frozen berries (your choice)
½ cup brown sugar
½ teaspoon ground ginger
2 tablespoons tapioca
2 tablespoons lemon juice
2 cups liquid (peach juice plus water if needed)
2 tablespoons cornstarch
1 box gingerbread mix

    Set the oven to 350 degrees. Put fruit in a buttered, deep,  9 X 13-inch baking pan. In a bowl mix sugar, ginger, and tapioca and mix with fruit. In the same bowl whisk liquid with cornstarch and pour over fruit. Put in the oven while you Stir up the gingerbread mix according to package directions.
      When fruit starts to bubble, carefully pour batter over fruit and bake until gingerbread topping is firm and springy.
    Provide a spoon for serving.  Offer whipped topping if you wish. Serves 10 to 12. 

FREEZE AHEAD RECIPE OF THE WEEK
    If you prefer to shred cabbage yourself, get a large, firm head weight 3 to 4 pounds. Mixture is thick to save space in the freezer. The finished chowder may require more broth, water, tomato juice or other liquid to taste. 
     Freeze in right-size portions for your camp-out, to serve one or more. 



Beefy Cabbage Patch Chowder
2 to 3  pounds lean ground lean beef
2 tablespoons vegetable oil
2 to 3  large onions, diced
2 tablespoons minced garlic
2 or 3 quart-size cartons of low sodium beef broth
2 to 3  bags, 14 to 16 ounces each, shredded cabbage
20- to 24-ounce bottle ketchup
1 cup packed brown sugar

    In a large kettle sizzle beef in hot oil, breaking it up well.  Gradually stir in onion and garlic. When beef is broken up and no longer pink, add broth and bring to a boil. Stir in cabbage, cover and simmer until cabbage is very tender. Stir in ketchup and sugar until sugar dissolves. Mixture will be thick. Cool and package for the freezer, allowing 1 to 1 ½ cups per serving.
    To serve, thaw, heat and spoon over cooked rice or pasta, or thin with additional liquid to taste.

Friday, January 03, 2020

Mainly Meals for Camping, RV and Motorhome

blog copyright Janet Groene, all rights reserved. To donate $5 a year as a voluntary subscription, use your Paypal account to janetgroene at yahoo.com




Camping and RV Recipe of the Week
Piquant Pasties

    This shortcut pasty bakes to toasty perfection in your RV oven to serve as a main dish. You might also cut biscuits in half and make miniature pasties to serve as a cocktail snack or appetizer.  It's so handy to  have a can of corned beef on hand in your grub box! 

 
No oven? Read on...

 

12-ounce can corned beef
Small onion, very finely chopped
About ½ cup shredded cheese such as sharp cheddar
16 “grand” biscuits
Bottled or canned spaghetti sauce

    In a bowl, break up corned beef and stir in onion and shredded cheese. Spray a cookie sheet or baking pan(s). Set the oven to 425 degrees.
    With your hands, flatten biscuits to a  thin  circle. Place a mound of corned beef fillin in the center (do not over-fill). Bring up edges, moisten edges with a wet finger and pinch to seal.  Repeat with additional biscuits and filling. Bake about 10 minutes or until golden.
    To make a knife-and-fork meal, cover with heated sauce. To eat pasties from your hand, serve sauce on the side as a dip.  Makes  8 servings, allowing two pasties per person. 
No oven method: Heat a heavy, dry skillet to even, medium heat. Bake filled biscuits, covered, to brown on each side, turning several times to make sure they are done inside. 



 


Start the New Year as a savvy prepper at home and on camping trips. Shop the supermarkets for stowables that make the most of every dollar, every cubic inch of space, every calorie of nutrition. Survival Food Handbook, Kindle or paperback, is a guide to food preparedness at home and away. Included are great tips on provisioning for the long haul and stashing a few days of emergency rations.  http://amzn.to/1WdYqbe




 



Campground Potluck Recipe of the Week
Is it your turn to bring the treat for the campground coffee?   This show-off coffee cake is so easy to throw together. No oven in your RV? More and more campgrounds now provide ovens in their community buildings where coffees and potlucks are held.

Kaffee Klatch Lemon Kuchen
 


1 package puff pastry, thawed
8-ounce package cream cheese
1 tablespoon lemon juice
1/3 cup sugar
1 egg
1 tablespoon water
Optional frosting:
½ cup powdered sugar
About 2 teaspoons lemon juice
About 10 hard lemon drop candies
   
    Unfold pastry on a greased or parchment lined baking sheet and press seams gently to seal them and form a rectangle. Set the oven to 375 degrees. Let cream cheese come to “room” temperature in a bowl and stir in sugar and lemon extract. Spread cream cheese mixture down the center of the pastry. Cut sides  of the pastry in strips about every 2 inches and fold over the filling, alternating to form a braid pattern.
    Beat egg with water and brush on kuchen. (This step is optional, but it makes a glossy glaze).  Bake 15 minutes or until golden.
    Stir lemon juice into the sugar to make a thin frosting that spins off the spoon. Drizzle over the baked kuchen. Put hard candies in a freezer bag and break up with a hammer until it’s small crystals. Sprinkle over the kuchen. Cut in 8 to 10 pieces.

Freeze-Ahead Recipe of the Week
Cajun Chicken

 


2 to 2 1/2 pounds boneless, skinless chicken
2 tablespoon vegetable oil
Large onion, diced
2 tablespoons minced garlic
1 tablespoon each Cajun seasoning, dried thyme
1 teaspoon Tabasco sauce
1 cup water
3 cups each diced, peeled eggplant and diced zucchini
28-ounce can diced tomatoes with juice
Heaping tablespoon rice flour
Water

    Cut chicken in small bites, preferably using a mixture of white and dark meat for flavor and variety. Sizzle in hot oil, gradually stirring in onion, garlic and seasonings. Add tomatoes, water and vegetables. Bring to a boil, cover and simmer 20 to 30 minutes. Stir enough water into rice flour to make a paste and stir into hot mixture, stirring over medium heat until it thickens. Cool and package for the freezer, allowing one to 1 ½ cups per portion.
    To serve, heat and serve over hot rice or other starch.



Tips for the Camp Chef
    

    * Bring a package of plain cake donuts. Empty one or two cans of fruit pie filling (blueberry, apple, cherry)  into a buttered skillet. Drizzle lightly with butterscotch syrup. Arrange donuts on top, cover and heat just until filling bubbles. Instant cobbler!


    *Make a lid lifter out of a stick or scrap of wood. 

    * Some flavors intensify in freeze-ahead meals. One is green pepper. Omit it in freeze-ahead meals or use less than a recipe calls for.


    * No time or energy to cook rice or pasta to serve with a “serve over” topping?  Serve the hot topping over crisp Chinese noodles, tortilla chips or crisp potato sticks. 


    * Add a scant half cup of hot water to cream of chicken “cuppa” soup and you have chicken sauce or gravy. 




Cozy up with a cozy mystery e-book in your camping bunk tonight. Farley Halladay is Janet Groene's new pen name for a widow who has an online boating travel business. She's a cook, caregiver and kickass crime solver in January Justice, February Felony and March Malice. Start with one book and you'll want to read them all while waiting for book 4, April Avenger.
https://amzn.to/31J5d3D  

  

Friday, December 27, 2019

Easy Meals for Camping, Motorhome, RV











Camping and RV 
Recipe of the Week

Chicken ‘n Chilies Roll-Ups
10-ounce can chunk chicken or 1 ½ cups cooked, diced chicken
10 corn tortillas, 6-inch size
6-ounce jar Old English cheddar cheese spread
4-ounce can diced chilies, drained
10-ounce can enchilada sauce
1 can condensed cream of chicken soup



    In a bowl break up chicken and mix with cheese spread and chilies.  Divide mixture among warmed tortillas and roll up. Place in a large skillet in a single layer, seam side down.   In the same bowl whisk enchilada sauce and undiluted soup.   Spoon over tortillas. Cover and heat through until chicken filling is melted and sauce bubbly. Makes 10 pieces to serve 5. 

Tips for the Camp Cook

* You control the wow factor when you make your own hot pepper oil and. Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain.

*Make a more colorful succotash by adding a can of drained, rinsed red beans to canned succotash. Or combine canned limas, corn and beans.  Heat, butter, season to taste.

* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder very sparingly into soups and stews for subtle flavor. 

 
Campground Potluck Recipe of the Week
Ruby Red Relish

 

    When the grill-master is making the burgers and guests are bringing the “fixings” this festive relish is a nice addition and a conversation starter. Others will ask for your recipe. Serve with a slotted spoon. It’s a relish or garnish and goes great on burgers, hot dogs, grilled fish or omelets.    


3 cups chopped or finely diced cooked or canned beets
3 cups finely diced, seeded cucumber
3 cups finely diced red onion
2 cups finely chopped unpeeled red apple
1 cup pomegranate "seeds" (arils)
1 ½ cups red wine vinegar
½ cup brown sugar
1 teaspoon each salt, pepper


    Put drained beets, cucumber, onion, apple and pomegranate in a large bowl. Bring vinegar, sugar, salt and pepper to a boil and pour over mixture. Chill, stir, serve with a slotted spoon as a relish or condiment. Makes about 10 cups. 





Campers are preppers. Even if  you'll be Out There for just for a few days, you're prepared. Survival Food Handbook is a guide to stocking your grub box or pantry with supermarket staples for every day or for  emergencies.  Plans change. Friends drop in. Engines break down. Roads close. Stuff happens. Be ready for the next power outage or other unexpected challenge in camping, travel or at home. In Kindle or paperback. http://amzn.to/1WdYqbe

Freeze-Ahead Recipe of the Week
    Even if you aren’t camping at this time of year, it’s a good time to freeze foods for future camp-outs. Freeze in right-size portions for your needs,  from single servings  to a family meal. If you freeze foods in boilable bags, just heat in hot water. 


 

Shrimp Boat Bombaloaya
20-ounce package andouille sausage, chopped
2 tablespoons olive oil
2 large onions, chopped
1 bunch celery, trimmed and chopped
1 each red and green sweet peppers, seeded and chopped
1 tablespoon plus one teaspoon powdered chicken bouillon
6 cups water
28-ounce can diced tomatoes
4 teaspoons Cajun seasoning
3 cups raw white rice
2 pounds frozen cooked salad shrimp

    In a large kettle, sizzle sausage in oil  over high heat, gradually adding in onions, then celery and peppers. Scrape up brown bits from the bottom and add bouillon, water, tomatoes and Cajun seasoning. Bring to a boil and add rice. Cover, reduce heat and cook 20 minutes or until rice is tender. Cool or chill and stir in frozen shrimp, then immediately package and freeze, allowing 1 ½ to 2 cups per portion.  To serve, thaw and heat. Pass the Tabasco sauce

Thursday, December 19, 2019

Camping and RV Cook Shares Easy Recipes

Blog copyright janetgroene, all rights reserved. To donate 45 a year in support of this weekly blog, use your PayPal account to janetgroene at yahoo.com



















 
Camping and RV Recipe of the Week
Christmas Coffee Mix

½ cup plus 2 tablespoons instant coffee granules
½ cup dry coffee creamer, regular or French vanilla
1/4 cup sugar
1 teaspoon ground cinnamon



    Combine ingredients in an airtight container and keep dry. To prepare coffee put a tablespoon of the mix in a cup and add 3/4 cup boiling water. Stir well. Serve as is or with a dollop of whipped cream and/or a shot of rum. 






 

Campground Potluck Recipe of the Week

No Added Sugar Cranberry Sauce
    At potlucks there is always a need for dishes that are sugar free, low salt, gluten free or otherwise considerate of people who are on special diets. Enjoy the tang and tartness of this holiday favorite,  even if you are cutting down on sugar.  Here’s how.


 

2 bags, 12 ounces each, fresh cranberries
2 cups water
1 package sugar-free orange Jello
1 package sugar free raspberry Jello
20-ounce can pineapple tidbits in their own juice



    Cook cranberries in water until they pop. Stir in gelatin mix well until it dissolves. Stir in pineapple tidbits and their juice. Chill. Serves 16.    

Tips for the Camp Cook
Gambits with Ham Bits:
Delicious ways to use that Christmas ham right down to the last oink.

 

 * Arrange ham slices in a pan or on a heat-able platter and spoon on a can of whole cranberry sauce mashed with ½ cup honey and ½ teaspoon ground cloves. Nuke, bake or heat on the stovetop just until warmed through.


* Dice ham and stir into boxed mac and cheese, made according to package directions. Add a cup of thawed peas for color.




* Arrange ham slices in a baking pan. Sprinkle with a teaspoon of dry mustard mixed with 1/4 cup brown sugar. Add just enough milk to cover and bake uncovered at 325 degrees to reduce milk to a glaze. 



 


* Cut ham scraps in fine dice and stir into ready-to-serve Spanish Rice with drained, diced chilies to taste and a tablespoon or two of crisp bacon bits. Heat gently just until it’s warmed through.

* Beat 2 eggs in a bowl with ½ cup flour, 1 teaspoon baking powder and ½ teaspoon cinnamon. Drain a 28-ounce can of sweet potatoes and mash them into the egg mixture. Fold in ham bits. Cook as for pancakes and serve as is or with pancake syrup. 

* Buy a tub of macaroni salad in the deli and stir in ham bits plus chopped sweet pickle to make it a cold main dish. Not enough ham? Add some diced Swiss cheese.

    
* Lastly, stew the bone with beans or peas and make soup. Discard the bone where animals can’t get it. It’s illegal to feed campground animals. Bones can be fatal to wild animals or pets. 






When Janet Groene lost her beloved husband  Gordon,  she turned to writing fiction, using the pen name Farley Halladay to invent a fictional widow who copes, cooks, cusses, runs an online business booking charterboats, and solves cozy crimes with the help of her friend Danielle. 

Read the poignant, funny Yacht Yenta e-book series starting with February Felony. Then go back to read January Justice and ahead to March Malice while waiting for Book 4, April Avenger.  Books are available on popular e-book formats such as Nook and Kindle.  https://amzn.to/31J5d3D



 


Freeze-Ahead Recipe of the Week
Lamb and Lentils

Freeze this tasty main dish complete with rice.Or save space by freezing just the stew, then add rice for each batch along the way. Add more or less curry powder depending on family tastes.


 

1 1/2 cups dried lentils, washed and picked over

1 ½ to 2 pounds ground lamb
1 tablespoon vegetable oil
2 teaspoons minced garlic
2 to 3 tablespoons curry powder   
14.5-ounce can diced tomatoes
½ cup dry sherry
1 tablespoon dried parsley flakes
Salt to taste
6 cups cooked rice (optional)


    Cook lentils according to package directions and set aside. Fry out lamb in hot oil, stirring in garlic and curry powder. When lamb is browned stir in tomatoes, sherry and seasonings. Stir in lentils. Package for the freezer, allowing ½ to 2/3 cup per portion. Thaw, heat and serve over rice.
    If freezing with rice, stir it in with the lentils. Cool and package, allowing 1 ½ to 2 cups per portion. To serve, thaw and heat.

Friday, December 13, 2019

Camping Meals and Motorhome Recipes
























Camping and RV Recipe of the Week



Nuked Brownies
 

   When you need a batch of fudgy brownies right now, and the boxed stuff won’t do the job, whip up these homemade brownies in your microwave in minutes. 

Dry ingredients (minus the nuts)  can be packaged at home for even quicker baking. Measure sugar, flour and cocoa  into a zip-top plastic bag and keep dry. Don’t forget to include instructions with each package. (These  homemade pre-packages mixes make a nice gift for campground neighbors too.) 




Dry ingredients:
1 cup sugar
½ cup each flour and cocoa powder
Wet ingredients:
1 stick butter
2 beaten eggs
1 teaspoon vanilla
Optional:
½ cup broken nuts OR
½ cup cut-up candied cherries OR
½ cup shredded coconut 


    In an 8–inch baking dish melt butter in the microwave. Stir in sugar then flour, cocoa, eggs and vanilla in that order. (I used a fork.)  Mix well. Stir in any additional ingredients. Nuke on High 3 minutes, turn and nuke 2 minutes more. Cool and cut.
    Cook’s note: if microwave has a turntable, nuke 4 ½ minutes, then check for doneness before adding the final 30 seconds.

Tips for the Camp Cook


    *How much food is needed for four campers for four days? How much for two people and six days? What makes up a good emergency food supply? You don’t have to be a doomsday prepper to use Survival Food Handbook, a guide to using affordable, familiar supermarket staples to stock your camper, cabin or boat. Tips too on other emergencies such as power outage, alternative stoves, cleanup after a fire or flood, how to stow foods for the long haul. In paperback or Kindle.   https://amzn.to/2BCkacN

    * Make a big batch of a sweet gorp aka trail mix  (see recipes at https://createagorp.blogspot.com ) Serve in portions of ½ to 2/3 cup in cupcake papers. No dishes to wash. 


    * Turn a muffin pan upside down to hold crisp corn tacos while you fill them. Easiest fish tacos? Heat fish sticks, top with deli coleslaw. Pass the hot sauce.


    * Dedicate one shower puff to dishwashing. It’s a gentle scrubber and it shakes clean and dry.



    * Don’t throw away worn out socks that have ribbed tops. Cut off the tops to stretch over glass bottles to protect them underway. They’re easy to launder to use time and again. 


 








Campground Potluck Recipe of the Week
Christmas Cauliflower Salad


 

8-ounce carton vanilla yogurt (1 cup)
1 cup mayonnaise (1 cup)
2 medium heads cauliflower, cut in small bites
1 cup dried cranberries
1 cup golden raisins
2 bunches scallions, thinly sliced, white and light green parts only
1 jar real bacon bits (about ½ cup)
1 ½ cups roasted, salted sunflower “nuts”
1/3 cup slivered almonds

    In a large bowl whisk yogurt and mayonnaise. Fold in remaining ingredients, saving some of the almonds  or sunflower “nuts” to sprinkle on top. Serve at once or chill. Serves up to 16 as a salad or 8 as a vegetarian main dish.

Freeze-Ahead Recipe of the Week

 

Breakfast Blondies

    With a large supply of these individually wrapped nutrition pucks on hand  in your freezer  you can just grab and go. You might vary the five cups of added goodies, substituting gluten-free cereals for the cereal, dried cranberries or raisins for the coconut or soy nuts for the walnuts. You decide what size to cut the portions.  

1 cup corn oil or canola oil
4 eggs
1 teaspoon each orange and vanilla extract
1 cup each white and brown sugar
2 cups flour
1 teaspoon baking soda
1 cup each oatmeal,  cereal flakes (e.g. Wheaties, corn flakes), chopped walnuts, chocolate bits and shredded coconut.

Powdered sugar (optional)

    Using a whisk, gradually add eggs to oil, whisking until the mixture is light. Add extracts. 


In a large, clean bag, dump sugar, flour and baking soda. Jostle to mix, then switch to a spoon to stir into egg mixture to make a dough. In the same bag combine oatmeal, etc. (a total of 5 cups), jostle to mix, and fold into the dough, which will be very thick.

    Using the back of a wet spoon or a wet spatula, press and spread dough in a greased 9 X 13 -inch pan and bake at 350 degrees about 35 minutes, or until  springy and “set”.  Cool  then cut into squares. (This is easier with a sawtooth knife). Sprinkle with sifted powdered sugar to serve at once or package in portions and freeze.

Friday, December 06, 2019

Camping and RV Meals for Snow or Sunbelt

Blog copyright Janet Groene. To ask about placing your ad on all six Groene sites for one year, one low rates, email janetgroene at yahoo.com





























Camping and RV Recipe of the Week
Bear Hug Beef ‘n Butter Bean Stew
    A pound of ground beef serves a large family with a warming, hearty stew. Make this  one-pot treat in a slow cooker, instant pot, dutch oven or big pot over the stove. 


1 pound lean ground beef
Large onion, diced
1 tablespoon minced garlic
½ teaspoon each cinnamon, ginger
32-ounce carton beef broth
12-ounce bottle dark beer
4 cups peeled and diced root vegetables (sweet potato, carrot, turnip, parsnip,  white potato)
15-ounce can large lima beans (aka butter beans)

    Fry out ground beef, breaking up and gradually adding onion, garlic and spices.Add broth and beer. Stir in vegetables.  Bring to a boil, cover, reduce heat and cook until vegetables are tender. Stir in butter beans with juice to heat through.
    In a slow cooker, cook 4 hours on High or 6 hours on Low. Stir in butter beans with their juice and cook another 30 minutes. 
   
Tips for the Camp Cook

* Add a long-handle wooden spoon to your utensil list. It’s a safer way to get close to a hot pot over a camp stove or campfire. The long handle also forms a rack over, say, a steaming pot of water for steaming hot rolls. Just string them on the spoon handle. (Not recommended for non-yeast breads).  Use the round handle to make holes in a poke cake.

* Who has room to carry a salad spinner? Core and wash lettuce, wrap in a clean dish towel, put it in a string bag and let the kids learn about centrifigal force as they swing it around.

*Read the entire recipe first, especially when camping. This avoids unpleasant surprises that call for ingredients or equipment you don’t have with you.

* To make rice pudding, cook rice and sweeten to taste with
sweetened condensed milk,a whiff of vanilla, a dash of cinnamon. 

* When working with raw meat or chicken, dry it first with paper toweling, then dispose of the paper where animals can’t get at it.

Campground Potluck Recipe of the Week

Lemony Snickett  Apple Salad
    Because of the lemon kicker, this is best made with a sweet apple, not Granny Smiths.
    


6 apples, cored and diced
1 cup broken pecans
4 to 6 ribs celery, sliced
1 teaspoon lemon zest
8-ounce tub lemon flavored yogurt
8-ounce tub vanilla flavored yogurt
About 1 cup crumbs (such as cornflakes, graham crackers or vanilla wafers)

    Mix apples, pecans and celery with yogurts to taste.  Sprinkle with crumbs and serve. Serves 10 to 12.

Freeze-Ahead Recipe of the Week

Fastballs
    Heat them or, in a pinch,  just eat them cold out of your hand. These nourishing balls of flavor are a complete meal for vegetarians or a side dish with meat from the grill. This recipe is easily multiplied. 


 
16- to 20-ounce bag of chopped spinach
4 eggs
2 cups seasoned bread stuffing mix such as Pepperidge Farm
½ stick butter, melted
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon nutmeg


    Cook spinach, drain well and (important) press out excess moisture with paper toweling.  In a bowl, beat eggs until light, then stir in remaining ingredients. Cover and chill thoroughly until stuffing mix is soft. Using your hands, form into muffin-size balls and place in greased muffin pans. 
    Set the oven for 325 degrees and bake 25 minutes or until “set”. Cool completely and wrap each in plastic wrap or waxed paper, then place in plastic bags and freeze. Allow one or two Fastballs per serving. Heat and eat, or cover with a sauce or gravy. Good in soup too. Makes 6 to 8. 





Have you met my other self yet? My new pen name is Farley Halladay. She runs an online business while coping as a caregiver, cook and crime solver. The Yacht Yenta cozy mystery series is e-book only, just right for a Kindle read in your camper. Book 3 is March Malice. If you like Farley,  tell me hat you think at janetgroene at yahoo.com, then go back to read books one and two. https://amzn.to/2BCkacN