Camp and RV Recipe of the Week
Campfire Milk ‘n Honey Chicken
Serve this creamy chicken over biscuits, toast, crisp or cooked noodles, rice, mashed potatoes, etc. Don’t peek or stir often. This relies on long, low, moist heat.
1 ½ pounds skinless, boneless chicken breast
2 tablespoons flour
1 teaspoon each poultry seasoning, salt, white pepper
1 can condensed cream of chicken soup
1 soup can milk
2 tablespoons honey
1 can sliced water chestnuts, drained
Small onion, diced
2 stalks celery, diced
Small red sweet pepper, diced
1 bag crisp chow mein noodles or other base of choice
Butter a Dutch oven generously. Cut chicken in bite size. Put chicken, flour and seasonings in a large bag and shake to coat chicken. Discard bag.
Whisk soup, milk and honey and mix in the greased pot with the chicken and remaining ingredients. Cover pot tightly. Nestle pot in well-started coals or a 325 degree oven and cook 1 to 3 hours or until chicken is very tender and a creamy sauce has formed. This can also be cooked in a slow cooker on Low for 6 to 8 hours. Stir and serve. Serves 8 to 10.
Campground Potluck Recipe of the Week
Green Bean Toss-up
Make this as a side dish for a fish fry or as a vegetarian main dish for the potluck table. Fresh, frozen or well drained green beans can be used. It’s an easy way to up-fix ordinary canned green beans.
#10 can (about 8 cups) cut green beans
10-ounce can sliced mushrooms
Large white onion, in small dice (optional)
6 thick bacon slices, cut up
6-ounce box cornbread stuffing mix
Drain green beans and mushrooms well. In a large skillet or wok, fry bacon pieces until crisp. Push aside bacon and stir-fry green beans, onion and mushrooms in hot fat. Toss with stuffing mix and serve at once.Serves 10.
Vegetarian version: Omit bacon. Stir-fry mushrooms, onion and green beans in 1/4 cup hot olive oil. Just before serving, toss with stuffing mix and 4 ounces crumbled feta or blue cheese. For vegans, choose a non-dairy cheese.
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Freeze-Ahead Recipe of the Week
Cook ‘n Carry Stuffed Shells
Everyone loves this vegetarian Italian classic. It’s so easy to serve in camping when you just have to warm it up. If you allot two shells per portion, this makes 16 servings. If you use store-bought spaghetti sauce you’ll need three jars of 24 ounces each.
30- to 32-ounce package chopped spinach, thawed and pressed dry.
6 large eggs
3 tubs, 15 ounces each, ricotta cheese
2 tablespoons seasoned bread crumbs.
1 teaspoon garlic powder
1 teaspoon garlic salt
Few grinds of black pepper
8-ounce bar mozzarella cheese, shredded
10 to 12-ounce tub of grated dry cheese such as Parmesan
32 jumbo shells
9 cups spaghetti sauce
While spinach thaws and drains, bring a large pot of water to a boil and boil jumbo shells until they are barely al dente. You may have to work in batches. Fish the shells out out of the pot carefully (a spaghetti claw works well) and cool separately on a clean kitchen towel.
In a large bowl whisk eggs until light, then fold in cheeses and seasonings. When shells are cool enough to handle, fill with ricotta mixture and arrange in ightly sprayed foil containers for freezing, allowing two jumbo shells per serving.
When all shells are filled and arranged, spoon spaghetti sauce over them. Cover and freeze up to three months. To serve, thaw and heat in the oven, stove-top oven or Dutch oven.
Cook's note: If you're going to use shells at once, refrigerate at 38 degrees up to two days
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