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Camping and RV
Recipe of the Week
Put this in the fridge up to one day ahead and bring it out for a cold gourmet lunch dish.
½ cup water
1 envelope plain gelatin
1 can condensed cream of tomato soup
8-ounce package cream cheese, cut up
1 cup mayonnaise
Small onion, finely chopped (½ cup)
Small green pepper, finely chopped (½ cup)
2 to 3 ribs celery, finely chopped (1 cup)
2 cups cooked shrimp, finely chopped
Grease a pan or mold. Sprinkle gelatin on the water and let soften. In a saucepan bring soup to a boil, remove from heat and stir in gelatin to dissolve it. Stir in cream cheese until smooth then fold in mayonnaise, vegetables and shrimp. Chill until firm and serve in squares or slices. Serves 6.
Campground Potluck Recipe of the Week
Spinach Corn Casserole
This recipe is a potluck favorite because it’s a side dish that can also make a main dish for vegetarians.
10-ounce package frozen chopped spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ground nutmeg
1 1/2 sticks butter, melted
Large onion, finely chopped
16-ounce carton cottage cheese
2 boxes Jiffy cornbread mix
Butter a 9 X 13-inch casserole and set the oven to 375 degrees. Drain spinach well and press it try with paper towels. Whisk eggs with melted butter and seasonings until light. Fold in onion, cottage cheese, cornbread mix and spinach. Spread in the casserole and bake about 35 minutes or until it’s browned on top and set, as for custard. Cut in 12 to 15 squares.
Tips for the Camp Cook
* Cool the cook. This featherweight portable fan is a lifesaver in the RV kitchen and outdoors. It has three speeds and is recharged in any USB port.
* When making a molded savory gelatin salad, such as the as Shrimp Wiggle above, grease the mold with mayonnaise instead of oil.
*Make rice pudding with one of the nut milks such as coconut or almond.
* Use a vegetable peeler on a Hershey bar to make curls to trim a dessert. The peeler can also make coconut curls from fresh coconut. Bake until golden.
* To remove stains from plastic kitchenware make a paste made from 1/4 cup baking soda and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual.
* Mash a little caramel flavor coffee creamer into boiled sweet potatoes.
* Peel, quarter and freeze onions. Use a sharp knife and cutting board and they can be chopped while frozen. No tears.
Never get caught Out There without extra food. Survival Food Handbook is a guide to stocking your RV, boat or home with emergency provisions from the supermarket shelf. Every recipe in the book is made without fresh food using affordable familar supermarket staples. No high-priced survival rations required.
Foil Recipe of the Week
Bubba Burger Dinner
Medium potato, scrubbed and sliced paper thin
1 Bubba burger, thawed
Salt, pepper, Worcestershire sauce
1 slice from a large onion
2 tablespoons cream of mushroom soup
Lay out a square of foil for each portion. Grease center of the foil. Bring up corners of the foil to form a dish. Put half the potatoes on the greased center. Top with the Bubba Burger and sprinkle with salt, pepper and a few drops of Worcestershire sauce Top with remaining potatoes and onion slice. Add soup. Twist corners of the foil to seal the package and form a handle.
No turning required. Place over low/medium coals for 35-45 minutes or until potatoes are tender and beef tests at least 160 degrees F. Open foil carefully. Steam is hot.
Variation: try condensed tomato soup instead of cream of mushroom.