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Have you read Janet Groene's new e-book mystery series? Laugh and cry with a widow and former sailor who now lives in a retirement community and sails the seven seas vicariously via her Yacht Yenta online charterboat business. She copes, cooks, cusses a little while solving crimes. Start with January Justice, then February and March.
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Camp and RV Recipe of the Week
Crunchy Stuffing Salad
Use leftover chicken or turkey, or just grab a deli roasted chicken on your way to the campground and cut it in bite size.
4 cups diced, cooked chicken
3 to 4 ribs celery, sliced
Small sweet onion, cut in thin crescents
1 tart green apple, cored and diced
1 tart red apple, cored and diced
Vinaigrette dressing to taste
2 cups diced, seasoned bread stuffing mix (such as Pepperidge Farm)
Combine chicken vegetables and apples and fold in vinaigrette to taste. Just before serving, fold in stuffing mix. Serves 6.
Cook’s note: if you won’t serve the entire recipe at once, refrigerate the chicken mix and add stuffing mix just before serving each portion.
Bonus Recipe: It’s that time of year. Make mulled cider by the gallon in your slow cooker and invite the campground neighbors.
To each gallon (4 quarts) of sweet cider or apple juice add:
1 cup brown sugar
1 teaspoon each ground cloves, ground allspice
1 tablespoon cinnamon
1 teaspoon orange extract
Stir, simmer as long as it takes (good idea for a slow cooker) stir and ladle into mugs, with or without a shot of applejack.
Tips for the Camp Chef
* To save the nonstick surfaces on your camping cookware carry a plastic knife (from a fast food place or set of picnic ware). Use it to, say, loosen a bread or cake before turning it out of the pan or to slice a quiche or pizza cooked in a skillet.
*Get more than 200 shortcut recipes for RV travel and camping in one paperback or Kindle book. Cooking Aboard Your RV by Janet Groene. http://amzn.to/1NdWI4o
* When making soup, chili or stew, add a can of refried beans or pumpkin puree as a thickener, then thin with broth if it’s too thick.
* Doctors bury their mistakes. Camp cooks cover theirs with gravy. Make onion gravy to moisten grilled meat or fish that got too dry. Goes great too on supper pancakes, veggie patties, potato pancakes. Whisk 2 tablespoons flour or cornstarch into 1 cup cold water. Add a can of condensed onion beef soup. Heat, stir until thick.
* Mix up a box of Jiffy cornbread and put in 8X8 pan. Arrange fully cooked sausage links in batter. Bake, cut in portions. Serve with syrup, cheese sauce, gravy or warm applesauce.
Campground Potluck Recipe of the Week
Slow Cooker Chili Cheese Dip
Cook it, carry it, serve it in the slow cooker. Perfect for potlucks, tailgating, picnics, reunions. Dippers can be starchy such as bread sticks or healthy such as veggie sticks.
12- to 16-ounce package of fully cooked beef or sausage crumbles OR
1 package imitation meat crumbles
2 packages, 2 pounds each, process cheese such as Velveeta
2 small cans diced chilies, well drained
15-ounce can tomatoes with garlic and green pepper
1 tablespoon each chili powder, Worcestershire sauce
Dice the cheese and put everything in a slow cooker. Cook 1 hour on High or 2 hours or more on Low. Stir and provide dippers of your choice. Makes about 2 quarts of dip.
Stove-top or campfire method: Using a heavy pot or dutch oven, proceed as above and cook over low heat, stirring often, until mixture melts.
Freeze-Ahead Recipe of the Week
This weekly recipe is for solo campers and big families. Make a big, batch batch, then package and freeze for right-size portions for your needs.
Mule Kick Bean Spread
When you freeze ahead in right-size portions for the size of your camping crew (even if it’s just you), you’ll have just the right amount of a nutritious spread to make sandwiches, wraps, a dip or appetizers. Refried beans come in regular, non-fat and vegetarian.
4 cans refried beans
24-ounce jar salsa (hot, mild or medium)
10-ounce jar diced roasted red peppers, drained
1/3 cup chopped chipotle peppers in adobo
2 to 3 cans diced green chilies, drained
In a bowl, mash beans with a fork or use an electric mixer. Work in remaining ingredients. Spoon into freezer bags. Thaw and serve warm or at ambient temperature.