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Ready, Set, CAMP! Let's eat.
Camping Recipe of the Week
Girl Scout Stir-Fry
When I learned about camp cooking as a Girl Scout, our colors were green and yellow. The two hues still make a healthful, handsome, one-skillet dish AND it’s easy enough for any campfire, grate, camp stove or camper galley.
1 medium yellow squash
1 medium zucchini
1 medium green pepper
1 medium yellow sweet pepper
Medium onion (white or yellow)
2 tablespoons vegetable oil
1 teaspoon mixed Italian seasonings
16-ounce fully cooked smoked sausage
Shaker of Parmesan cheese
See Janet Groene’s Pantry Recipe of the Week using only shelf-stable ingredients, no fresh foods needed at BoatCook.
Campground Potluck Recipe of the Week
Chunky Ranch Dip
This makes a big 1 ½ quarts of dip for the potluck, family reunion or a BIG party.
1 pint (2 cups) sour cream
1/2 cup bottled ranch salad dressing
1 pint plain yogurt
1 packet dry ranch dressing mix
½ cup ketchup
10-ounce package spinach, thawed and pressed dry with paper towels
10- to 12-ounce can corn with green and red peppers, well drained
4 drops Tabasco sauce
Mix everything well in a large bowl. Divide into smaller bowls to serve at several food stations. Surround with raw vegetable sticks, crackers, tortilla chips, etc. Makes 6 cups dip to serve 20 to 24.
Tips for the Camp Chef
* Rosy garnish! Whisk 3 eggs with 2 T. water & ½ t. salt. Pour into a greased 12" nonstick skillet, tipping pan to cover evenly. Cook over low-medium heat without stirring to make one large, thin disc. Cool completely. Flip out on cutting board and cut in 1 1/2" strips. Curl each strip into a rosette and nestle in a bed of rice or mashed potatoes.
* Canned chunk chicken is a camping staple, but it’s bland and blah. Empty the can into a bowl. Break up chicken, then toss with soy sauce, sriracha or melted butter. For a small can use 1-2 t. Large can 2-3 T. Enhanced chicken is now ready for your soup, chili, casserole, etc.
* Another way to develop the flavor of canned chicken is to drain it (save juice). Then brown chicken in melted butter and proceed with your recipe.
* Drain and rinse a can of chickpeas. Make your favorite vegetarian risotto (bits of, carrots, broccoli, mushrooms, etc. for color) and add chickpeas last. Heat through and shower with minced parsley.
FREEZE AHEAD RECIPE OF THE WEEK
Make a BIG batch while you’re at it, then package and freeze in right-size portions for your camp-outs.
16-ounce package linguine
2 tablespoons olive oil
1 tablespoon powdered bouillon (chicken or vegetable)
2 large bulbs fennel, trimmed, cored and sliced
Large onion, cut in crescents
1 pint sliced mushrooms
Large carrot, cut in matchsticks
2 tablespoons olive oil
2 tablespoons butter
1/2 fresh lemon
Cook linguine in water flavored with bouillon. When it’s just al dente, drain and toss lightly with 2 tablespoons olive oil.
Prepare vegetables and saute in hot butter and oil. When vegetables are crisp-tender, toss lightly with linguine and juice of the half lemon. Cool and package for the freezer, allotting 1 ½ to 2 cups per main dish serving or 1 cup per side dish serving.
Bonus points if you freeze this in boilable bags for easy warm-ups.
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