Camping Meals 4th of July And Any Day

 Blog copyright Janet Groene 2022, all rights reserved. To ask about rates to place your ad  for one year,one low rate on all six Groene sites email janetgroene@yahoo.com

 

 
Camp and RV Recipe of the Week
 Woosome Twosome Pasta Salad  
    
2 servings medium size pasta such as shells  
2 cups baby spinach  
1/2 cup dried fruit such as raisins, Craisins or snipped apricots
1/2 cup pecan halves
4- ounce container of Mandarin oranges, drained  OR

1/2 cup diced fresh fruit
1/4 cup minced parsley, cilantro or young celery leaves
Choice of bottled dressing

 

Cook pasta , drain and toss with a tablespoon of the bottled dressing.
In  a bowl toss together pasta and everything else with dressing to taste.

 

 

 

 

 

Campground Potluck Recipe of the Week
Pancake Pudding
    When it’s your turn to bring dessert to the campground potluck, church picnic or family reunion, throw together this fruity pudding in your crock pot or oven. It’s a snap to make with pancakes, your own or store-bought.

10 to 11 ready-to-eat pancakes
Large can of peach slices, well drained
8 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon ground cinnamon
2 cups milk
2 cups heavy cream

    Butter a slow cooker or heavy saucepan. Cut pancakes in half across the equator and line them up, cut side down in the cooker like a fan. . They should fill the cooker loosely but tightly enough to stand up.
    Tuck peach slices randomly between the pancakes.
    Whisk eggs, sugar, salt, cinnamon, extract, milk and cream until well mixed. Pour into the cooker or pan. Cover and cook  hours on High or 5 hours on Low until pudding is set. In a saucepan, cook just until custard sets and a golden crust forms around edges. Spoon into serving dishes. Serve as is or with a squirt of whipped cream.

Camp Cook Tips

    * Keep instant stain sticks, such as Tide to Go,  with camp cooking supplies, ready to save a garment

    * Fluted coffee filters are the ideal size “napkins” for serving tacos and hot dogs. 

    *Rule of thumb: Allow 2 ounces uncooked pasta or rice noodles per serving. 

    * Loaded yogurt for breakfast: 1 quart each plain and vanilla yogurt, ½ cup raisins, 1 ½ cups chopped, drained fresh or canned fruit such as fruit cocktail. Make and eat, or mix the night before and chill. Stir and serve in bowls, garnished with granola. Serves 6.

        
FREEZE AHEAD RECIPE OF THE WEEK
Silver ‘n Gold  Pork Chops
    Cook these individual meals in foil on the campfire or grate and eat right out of the foil.  Juices of the chops mix with the flavors of mustard and creamy mushroom soup to form a delectable golden gravy. 

 

.
6 lean, meaty bone-in or boneless pork chops
Gulden’s or other rich, golden brown mustard
Large yellow sweet  pepper
15  ounce can of  sliced carrots, drained
15 ounce packet ready-to-eat rice
1 can condensed golden mushroom soup
Optional::
6 tablespoons sweet white wine

    Set out squares of foil and spray centers with garlic-flavored pan spray. "Butter” one side of each chop with mustard . Place chops on foil, mustard side up.  Slice off the top and bottom of the pepper, clean out  seeds and make 6 round slices. Place one on each chop and pile the center with rice and carrots. Spoon undiluted soup over the chops.   Bring up corners of the foil, twist to to form a “kiss” and seal securely. Freeze.
     Thaw packet(s) and grill flat side down over  medium-hot grill 20 minutes,. then use an instant-read thermometer to check one chop for doneness.  This will depend on the size and thickness of the chops. Pork should be cooked to 160-165 degrees.  For oven baking, 30 minutes at 400 degrees. Check for doneness. Open foil with caution (steam is scalding hot) and drizzle with wine.


Bonus Recipe

 

Secret Recipe Pasta
    The secret ingredient in this big, family batch of pasta is balsamic vinegar. Use fresh mushrooms if you prefer.

16-ounce package spaghetti or other pasta
1/4 cup olive oil
2 large onions, diced
2 or 3 cans sliced mushrooms, drained
1 tablespoon minced garlic
½ cup water
1 teaspoon chicken bouillon
1/3 cup balsamic vinegar
1/4 cup more olive oil
½ cup shredded Parmesan cheese
Shaker of Parmesan
Shaker of red pepper flakes (optional)

    While spaghetti cooks according to package directions, heat oil and cook onions, mushrooms and garlic until onions are tender. Stir in water, bouillon and vinegar. Heat, then set aside. Drain pasta, saving some of the water. Toss hot spaghetti with hot onion mixture, the other 1/4 cup olive oil, the half cup of Parmesan and some of the pasta water if desired. Pass the cheese shaker and pepper flakes. Serves 8. 

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Cook Easy, Quick Meals for Camping and RV Trips

 Blog copyright janet groene 2022, all rights reserved. To ask about rates to place YOUR AD on ALL SIX Groene sites for one year, one low rate, email janetgroene at yahoo.com

 

 

 

 

 

 


CAMPING AND RV RECIPE OF THE WEEK
 Cauliflower Curry
    Serve this as a vegetarian main dish or a tangy side dish to go with a bland meal. Make it in a skillet or saucepan on any camp stove or campfire.

 

 
4 to 6 cups cauliflower florets
3 waxy potatoes, such a Yukon Gold
½ stick butter
1 tablespoon curry powder
3 tablespoons water or white wine
Salt to taste
1/4 to ½  cup finely chopped cilantro
Sour cream

    Prepare cauliflower. Scrub and dice the potatoes. In a large skillet or wide-bottom saucepan, melt the butter and stir in curry powder until it’s fragrant. Stir in vegetables to coat well.  Drizzle with water or white wine. Cover the skillet and cook over low heat until vegetables are tender. Fold in minced cilantro and serve.  Pass the sour cream. Serves 4 as a main dish, 6 as a side dish.

Tips for the Camp Cook

     *Bring extra food for insurance. Each week see a recipes that is made 100% with stow-able ingredients at  Https://www.boatcook.blogspot.com

* Cook and drain carrots and fold in a little sugar and horseradish. Butter optional. This is a good way to wake up canned carrots.

    * If you are cooking a lot of sausage links, put a skewer through four or five and you won’t have to turn them one at a time.

* Add a little powdered milk to the flour mixture when coating chicken for frying. Chicken will brown faster.

YOUR CAMPING PREPPER PROGRAM

 

 

  

Be Prepared in camping means readiness for many emergencies,  from running out of food or water or money to a "shelter in place" or "mandatory evacuation" order. Survival Food Handbook is written just for campers and boaters who have limited storage space.

This book is about familiar, affordable supermarket staples, not those high-priced doomsday dehydrates.

 

 Make every ounce, dollar and cubic inch count. Kindle or paperback   https://amzn.to/3mIfryC    

 

 
CAMP AND RECIPE OF THE WEEK #2
Beef-Bottom  Pizza
    
    This skillet pizza makes a meaty, one dish  meal on the stove top, grate or grill. There is no bread crust, making it ideal for low-carb diets. I carry disposable plastic kitchen gloves to use when hand mixing recipes like this one. 

 

1 egg
1/4 cup soy sauce
1/3 cup minute oats
12 to 16 ounces lean ground beef
Small can mushroom pieces, drained
1 teaspoon Italian seasoning
½ cup tomato sauce
6 to 8 slices pepperoni, cut up
Grated mozzarella cheese

    In a medium bowl beat the egg and soy sauce. Stir in mushrooms, oats, and some of the  Italian seasoning.  Mix in ground beef until everything is well mixed.
    Lightly spray a 12-inch skillet with nonstick spray.  Press mixture into the cold pan in an even layer to form a crust with a little rim.
    Spread with tomato sauce, leaving a half-inch border around  the edges. Arrange mushrooms and pepperoni. Sprinkle with Italian seasoning. Cover and cook over low-medium heat until meat is done through. Sprinkle with cheese and return to the heat until it melts.. Cut in wedges. Serves 6.
    

Campground Potluck Recipe of the Week

           
Sweet Bulgur Salad
    Drain the fruit well and save the juice to make rum punch.

½ cup bulgur
1 tablespoon diced,  dried onions
3/4 cup boiling water
14.5-ounce can fruit salad, diced peaches or gooseberries
½ cup diced water chestnuts, drained
½ teaspoon dried tarragon or dried dillweed
½ cup coarsely chopped pecans
2 tablespoons raspberry vinegar
1 tablespoon olive oil
Salt, pepper

    Put  bulgur and onions in a bowl. Add boiling water, cover and let steep 30 minutes.   Fold in remaining ingredients. Season to taste. Serves two or three as a main dish salad or pile it into four melon halves and serve four.
Cook's note:  Save a thermos of hot water from your breakfast fire if you don’t want to fire up a burner later for this recipe.

Bonus Recipe
Sunset Skillet Supper
    The bacon and ham may provide all the salt needed. Add salt only to taste.

2 slices bacon, cut up
16-ounce package shredded cabbage for coleslaw
Small package matchstick carrots
1 Granny Smith apple, cored and diced
2 large redskin potatoes, scrubbed and diced
16-ounce canned ham, diced
½ cup dry white wine
2 teaspoons caraway seeds
Freshly ground pepper to taste

    In a large skillet or Dutch oven fry out the bacon until it’s crisp, gradually stirring in  apple and vegetables. Stir in ham, wine and caraway seeds.  Cover and cook over low heat until vegetables are tender. Spoon onto six plates and pass the pepper mill.

FREEZE AHEAD RECIPE OF THE WEEK
Sausage Cornbread
    Wrap and freeze squares of this meaty meal in wax paper to heat later in the microwave or in foil to thaw and heat over the campfire. Or just throw it a  in your day pack and take off down the trail. It will be thawed by lunch time. Try difference bulk sausages,  from Italian to venison, pork or turkey sausage, hot, mild or medium. 

1 pound sausage, fried out and drained of excess fat
Large onion, diced fine
2 eggs
1/3 cup vegetable oil or soft butter
14.5-ounce can cream style corn
1 ½ cups self-rising cornmeal
8-ounce package shredded cheese
Optional: Fold into batter small jar diced pimentos, drained,  or small can diced chilies, drained

    Grease a 9 X 13-inch baking [pan and set the oven to 425 degrees. Fry out the sausage with onion until sausage is no longer pink and onion is soft.. Spoon off and discard excess fat but leave some for flavor.
    In a bowl whisk eggs with oil or butter, adding creamed corn, then the cornmeal. Fold in sausage and shredded cheese with pimento or chilies. Bake 35-40 minutes or until it tests done with a cake tester. Cool 10 minutes in the pan, then cut in squares. Cool completely,  wrap in individual servings and freeze. After thawing, heat and eat or keep refrigerated.

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Cooking Quirks for Quick Camping Meals

Blog copyright Janet Groene 2022, all rights reserved. To donate $10 a year as a voluntary subscription to Groene blogs (also see https://solowomanrv.blogspot.com)  use your Paypal account to janetgroene at yahoo.com. Thank you.

 

 

 

 

Camping and RV 

Recipe of the Week
Corned Beef Strombolis
 

    Corned beef is salty,  so it's best to buy some or all the other ingredients in low-sodium versions.  Old-fashioned “bully beef” in a can is inexpensive, a little goes a long way, and it keeps forever in your grub box.  It has been a faithful camping companion for centuries.
    Lots of tempting rolls and buns go well with this recipe and you can also use flour tortillas, burrito style. The bundles can me assembled easily in camp or made ahead of time at home, wrapped in foil to heat over the grate and kept  in the fridge or ice chest up to three days. Of course you can also eat them cold in a pinch. 

8  buns, lightly buttered
12-ounce can corned beef
4-ounce package (1 cup)  grated Cheddar cheese
½ cup ketchup
1/4 cup pickle relish

    Scrape excess fat from corned beef and discard. Break up beef with a fork, gradually mixing in cheese, ketchup and relish.  Fill buns and wrap them in foil. Grill over medium heat, turning often, until buns are toasty and filling is gooey. Unwrap carefully (steam is hot!) and eat out of the foil.  

TIPS FOR THE CAMP COOK
    
    * To serve a hot dog in a hamburger bun, score  the hot dog partially through every half inch, leaving skin attached. Form into a circle with a strip of bacon as a girdle and fasten with a toothpick. Grill or broil,  remove toothpick and place on a hamburger bun. If you wish, fill the center with grated cheese or warm sauerkraut.

* Maddie J. is a diet coach. She emailed me from Colorado with her suggestion that crisp coleslaw mix or drained, French-cut green beans make a low calorie  base for “serve over” dishes (such as stir-fry or creamed chicken) in place of high-carb rice or noodles.

    * See more recipes for the small galley at Boat Cook.

* To make a quick, high-protein pancake “syrup” whisk one part peanut butter with 1 part Karo syrup (lite or dark). Add cream to taste. 

    *Why do I mix all dry ingredients in a clean bag or bowl? Recipes call for sifting them together for a thorough blending. My shortcut won't please purists but it saves time and mess. The dry bag or bowl can be reused. 

 

 

Put all your eggs in one basket (and all your RV recipes in one book). Janet Groene’s Cooking Aboard Your RV has more than 200 shortcut recipes for the small kitchen to save space, mess, water, cooking fuel, dishwashing. Ideal gift for any RV-er.   https://amzn.to/3nNndWY

 

 

BONUS RECIPE  
Calypso Chicken Casserole

19-ounce can pineapple tidbits
2 packages 12 ounces each, fully cooked chicken  bites (not breaded) OR
2 cans, 10 ounces each, chunk chicken
1 teaspoon cinnamon
½ cup golden raisins
½ cup dried mango, cut up
1/2 cup snipped dried apricots
2 bananas
½ stick butter
Optional: soy sauce

 

     Butter a heavy skillet or pot. Put dried fruit in a plastic bag and add juice from the pineapple. Set aside.  Cut the bananas in half lengTHwise, then slice or dice. In the skillet pr pot  lightly fold together chicken, pineapple tidbits and sliced bananas. Sprinkle cinnamon over the mixture.  Fold in dried fruits and juice.  Dot with bits of butter, cover and heat over a low/moderate fire until dried fruit is plump. Stir and serve over rice or packaged crisp Cbinese noodles.  Pass the soy sauce.  
    Slow cooker method: Assemble as above and cook 2 hours on Low or 1 hour on High.
    Microwave method: Assemble ingredients in a microware container. Cover tightly and cook 4 to 6 minutes, turning each minute. Let stand, covered, while dried fruit absorbs liquids. 

 When camping do you read in bed after lights out? The Yacht Yenta cozy  e-book mysteries are filled with intrigue, travel and shortcut recipes from Farley Halladay, who cooked on a boat before she became a widow and had to move ashore. Start anywhere in the playful poignant,  six-book series for Kindle, Google Play and other ebook formats.   https://amzn.to/3wcf6ao

 

FREEZE AHEAD RECIPE OF THE WEEK
Spicy Spoon Cake
    All you need is a wooden spoon and a little elbow grease to whip up this unusual spice cake. Wrap and freeze this cake whole or in individual squares to serve as is or with whipped topping, ice cream, frosting or vanilla sauce. This recipe fills a deep 9-inch cake pan. 

Note that it requires no eggs, shortening or milk and it also works with gluten-free cake flour. 

 

3/4 cup each “lite” mayonnaise and sugar
3/4 cup water and 2 tablespoons “lite” molasses
2 ½ cups flour
1 teaspoon each baking soda and baking powder
2 teaspoons apple pie spice or pumpkin pie spice

    In a large bowl mix mayo and sugar and let stand while you combine the water and molasses in a small container. Put dry ingredients in a clean bag and jostle to mix, then stir into the mayo mixture, adding the molasses mixture as yu go. When batter is evenly mixed and no dry spots remain, put in greased pans and bake at 350 degrees until it’s springy to the touch and pulling slightly away from edges of the pan. 

    Cool, wrap and freeze or cool, cut in squares, wrap individually and freeze. 

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Maxi Meals for Camping, Glamping and RV Roving

Blog copyright Janet Groene, all rights reserved. To ask about placing your ad, one link ON  ALL SIX GROENE SITES FOR one year, one low rate  contact janetgroene at yahoo.com

CAMPING AND  RV RECIPE OF THE WEEK 

Slow Cooker Casbah Casserole

The exotic flavors of Tangiers drench chicken, beef or pork as they cook carefree in your slow cooker. No pre-browning is required in this RV-reliable  dish.

1 pound carrots, peeled and chopped

Large onion, peeled and chopped

2 teaspoons minced garlic

1 cup snipped dried apricots

½ cup snipped pitted prunes

1/4 cup raisins

2 pounds bite-size chunks of boneless pork, beef or chicken

Salt, pepper

1 tablespoon apple pie spice or pumpkin pie spice

2 cups water

1/4 cup cornstarch

1 tablespoon red wine vinegar or balsamic vinegar

Cooked rice, coucous, noodles, etc. 

Spread vegetables, garlic and fruit in the bottom of a slow cooker.  Arrange meat or chicken pieces on top and sprinkle lightly with salt and pepper. Sprinkle with spice. Drizzle with 1 ½ cups water.  Stir. Cook on High 5 to 6 hours or Low 8 to 10 hours. Turn cooker to High. Mix cornstarch with remaining 1/2 cup  water and the vinegar. Stir into juices until they thicken. Serve pver rice or the starch of your choice. Serves 6. Leftovers freeze well. 

Pressure cooker method: Proceed as above and cook at full pressure 15 minutes. When pressure returns to normal, add cornstarch mixture and stir over high heat until sauce thickens. 

Stove-top method: Assemble as above in a roomy saucepan. Cover and bring to a low boil. Reduce heat and simmer, tightly covered, 30-45 minutes or until meats are tender. 

See more of Janet Groene’s shortcut recipes for the camping, boating cook at https://BoatCook.blogspot.com 

Are you ready for a camping emergency far from home? Roads close.  Supply chains fail. Stuff happens. Have  3 days supplies stashed in a small space just for such delays. Survival Food Handbook is a  complete guide to prepping in a camper, RV or boat.  Kindle or paperback  https://amzn.to/3mIfryC

Camp Cook Tips of the Week

* If you don’t have pumpkin pie spice mix 2 1/4 teaspoons cinnamon with 1/2 teaspoon nutmeg and 1/4 teaspoon cloves. Makes one tablespoon. To make apple pie spice, substitute allspice or mace for nutmeg.

* Healthful, homemade snacks and save $ now that prices are higher and packages are shrinking. Make your own trail mixes, some sweet and some savory.  Most recipes are no-cook. See Create A Gorp.

*Make a big tub of cinnamon butter to spread on toast, hot muffins, campfire-baked sweet potatoes and more. Mix a pound of soft oleo with a pound of powdered sugar and  3 tablespoons cinnamon. Keep cool. 

* Mix 1 part regular or spicy ketchup with 1 part water to make Bloody Mary (or Bloody Shame) mix. 

Campground Potluck Recipe of the Week

Whole Lotta Potato Salad

This is the creamiest potato sale you’ll ever make. Do you have a family member who hates mayonnaise? Try this recipe. Potatoes should be firm, not mushy. (I use scrubbed, unpeeled red potatoes.)  If you dice before cooking they cook fast. 

10 cups cooked, diced potatoes

½ cup Italian dressing

3 cups sliced celery

1 cup diced green sweet pepper

1 cup diced red sweet pepper

1 cup sliced scallions (white and light green only)

1 1/4 cups bottled ranch dressing 

8-ounce carton sour cream

1 tablespoon Dijon style mustard

Drain potatoes. While they are hot, drizzle with Italian dressing. Stir, cover and let steep while you prepare vegetables. Whisk ranch dressing, sour cream and mustard and fold into potatoes with the vegetables. Serve at once or chill.  Serves 18 to 20.  

Variation: garnish with sliced, hard-cooked eggs or mix 3 to 4 diced, hard-cooked eggs in with the potatoes. 

FREEZE AHEAD RECIPE OF THE WEEK

Breakfast Baseballs

Thaw and eat these protein-packed muffins cold. Or warm them on sticks over the campfire, wrap in foil to heat in the oven or on the grate, or wrap in waxed paper to zap in the microwave for mere seconds. Stick a couple in your day pack and they’ll be thawed and  ready to eat by lunchtime on the trail. 

2 pounds lean sausage, fried out , crumbled and drained of excess fat

8 eggs

2 tablespoons water, milk or fruit juice

8 ounces shredded cheddar cheese

2 cups biscuit mix

1/4 cup wheat germ, bran or flax seed meal

Prepare sausage and set aside to cool.  Set the oven to 350 degrees.  Grease muffin pans for two dozen muffins. Whisk eggs with liquid and fold in cheese, biscuit mix, fiber of choice and the sausage. If dough is too thin add another tablespoon or two of biscuit mix.

Fill muffin pans 2/3 full.  Bake until "baseballs" test done with a toothpick. Cool, wrap individually and freeze. 

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Cool Camping Meals for Summer

Blog copyright Janet Groene, all rights reserved. To ask about placing your ad on all six Groene sites for one year, one low rate, contact janetgroene at yahoo.com This blog alone has had more than 230,000 views.

 

Camp and RV Recipe of the Week

Nut-Tritious Rice
    Create a vegan main dish or a rich side dish to go with fish or meat from the grill by using brown rice and plenty of protein-rich nuts. 

 

3 cups cooked brown rice, cooked in vegetable broth
1 cup shredded carrots
2 tablespoons olive oil
1 cup coarsely chopped nuts, preferably a mixture of almonds, pecans, pistachios, sunflower seeds, walnuts, and/or hazelnuts.
Salt, pepper to taste

    Prepare rice according to package directions. Heat oil and saute carrots to soften, adding nuts to toast and heat through. Fold nuts into hot  rice mixture, season to taste and serve.  Makes 6-8  side portions or 3-4 three vegan main dish servings.
    Cook’s note: a final sprinkling of minced parsley, cilantro or chives sets off this dish if you can manage it.
    Serving suggestion: make it a vegetarian main dish by topping each service with a fried or poached egg.

LAST MINUTE FATHER’S DAY GIFT

 
Survival Food Handbook will guide Dad to ounce-by-ounce prepping, assuring that every camping trip has emergency provisions for at least 3 extra days. Using ordinary supermarket staples, fill small spaces with the most nutrition per pound, square inch and dollar.  The book also covers water shortage, fuel outage, fridge failure and other emergencies. Always be prepared to shelter in place, wait out a mechanical breakdown or stay through a weather delay.    https://amzn.to/3mIfryC

 

 

 

Campground Potluck Recipe of the Week
Ginger Beef and Noodles
    This slow cooker meal is best served with tongs or a spaghetti claw.

 

 1 ½ pounds lean beef, cut in small bites or fajita strips
1 tablespoon powdered ginger
2 teaspoons minced garlic
1/4 cup rice vinegar
2 cups carrots cut in slivers
4 packages ( 3 ounces each) beef flavor ramen noodles
4 cups water
1 bunch scallions

    Put beef in a slow cooker and sprinkle with ginger, garlic, vinegar and contents of flavor packets  from the noodle packages. Stir in carrots. Break up noodles and stir in.  Add water. Cook on High 6 to 7 hours, stirring once after the first hour. Slice white and light green parts of scallions.To service, garnish with scallions. 

Tips for the Camp Cook

    * See more of Janet Groene’s simplified,  galley-ready recipes at Boat Cook. During Janet’s 10 years as a nomad lived lived in an RV in summer, sailboat in winter.

* Food stains? Cooking stains? Rubbing alcohol can literally liquefy varnishes or finishes. Don’t use it on painted, shellacked, lacquered, varnished surfaces or treated wood.

    *  Many recipes require a hot HOT pan and/or hot oil to sear meat,  vegetables,  fish, etc. In camping, pre-heating a pan takes longer depending on the type of stove, size of the burner, type of pan, type of fuel and the wind If you want that rich, browned  taste, take your time. Hot means HOT.

    * No oven to bake a chicken pot pie? Before you leave home, unroll packaged pastries on a cookie sheet(s) and bake to golden crispness. Cool, break into random chunks keep cool and dry. Float in thick, hot chicken soup, your own or store-bought.

THE OPEN ROAD WAITS FOR YOU

    Living Aboard Your RV 4th Edition, is a guide to the full-time life on wheels,  starting with making the decision in the first place and ending with easing out of full-timing when and if that time comes.  Want to make a living on the go? Homeschool kids? Sell or rent your house? Store belongings somewhere safe? Find affordable campgrounds? Need a voting address? Get a driver’s license?  RV travel is one thing. Making it your full-time home is something else. I've been there.   https://amzn.to/3knbvll

 

 

 
FREEZE AHEAD RECIPE OF THE WEEK
Honey Pecan Chicken
    This is a one-dish meal that can be frozen by the portion in foil or boilable bags for easy warm-up.

½ stick butter,  melted in 1 cup hot water
1 box stuffing mix for chicken
½ cup orange juice
1 cup finely chopped celery
Small onion, chopped fine
Optional: 1 teaspoon orange zest
6  skinless chicken portions (your choice)
6 slices bacon
1 cup coarsely chopped pecans
2 tablespoons orange juice
1/3 cup honey

    Mix water, butter and stuffing mix, then add orange juice. Fold in celery, zest and onion. Add more water if required.  Spread in an even layer in a greased baking pan. Wrap each piece of chicken in bacon and arrange over stuffing Sprinkle with pecans and drizzle with orange juice and honey. Bake at 350 degrees until chicken tests done at 170 degrees. Mark off in portions, assuring that each piece of chicken has a share of the dressing under it. Cool, then remove portions from pan and wrap individually. Freeze. Thaw and reheat. 

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Memorable Camping Meals for Memorial Day and Summertime

blog copyright janet groene 2022.

 

In their memory, let's camp on  the lands they kept free

 

 

 

Camp and RV Recipe of the Week

Rice for the Red, White and Blue
    Eat it hot or cold. Make it on the spot or cook it ahead at home and bring it in the cooler .  Serve it as a side dish or vegetarian main dish. Add canned chicken,  sliced kielbasa or tuna if you wish. 

 

1 3/4 cups water
1/3 cup ketchup
1 cup long-grain white  rice
1/2 teaspoon each dried oregano, basil, dried parsley
2 tablespoons lemon juice or red wine vinegar
2 tablespoons olive oil
14-ounce can quartered artichoke hearts, well drained
7-ounce jar roasted red peppers, drained and diced
2-ounce can sliced ripe olives,, well drained
Crumbled blue cheese    

                   

    Bring ketchup and water to a boil and stir in rice and seasonings. Cover, reduce heat and cook 20 minutes (or until rice is tender) without stirring. Turn off heat . Put lemon juice or vinegar in a zip-top bag with the oil, artichoke hearts, red peppers and olives. Seal and tip to mix well. Fold artichoke heart mixture into rice.  At this point, the dish can be cooled and chilled to serve cold or to heat later in the microwave. To serve, sprinkle with crumbled blue cheese.

Tips for the Camp Cook

    * Artichoke hearts are canned in a strong brine. Before using, drain, rinse, drain. 

* Buy flat, not round lollipops (you’ll find many flavors, brands, sizes and types online)  to serve as edible spoons. Use as paddles for eating ice cream, parfait, pudding.  

* Can’t find coffee ice cream? Serve Toffee Spoon sauce over vanilla or chocolate.  Whisk 2 tablespoons cornstarch into 1 3/4 cups cold strong coffee. Stir constantly over medium heat while adding 1 cup packed dark brown sugar. When it thickens, stir in 2 tablespoons butter and 2 teaspoons vanilla.

    *Candied fruit bits and other dried fruits (raisins, dates, figs, currants) keep well for long-term provisioning. If they harden,  soak 24 hours in a mixture of 1 tablespoon each lemon juice and honey or pure maple plus 2 tablespoons sherry or rum per 2 cups candied fruit bits. Use in fruit cakes, steamed puddings, cookies.


Campground Potluck Recipe of the Week
Mexi-Mac Skillet
    This easy, one-dish meal cooks over one burner and serves up smartly, especially with a lavish garnish of chopped cilantro. Unexpected guests? Just add another can of this or that.

3 cups water
3 cups instant rice
I can macaroni and cheese
28-ounce can diced tomatoes with juice
1 teaspoon each chili powder, cumin, oregano
1 to 2 cans, 10 to 12 ounces each, chunk chicken
10-ounce can corn with bits of green and red pepper, drained
Small can diced chilies, drained
Optional:
1 jar grated cheese
Minced cilantro
Hot sauce

    Bring water to a boil in a large pot. Add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low burner.  At the table provide a cheese shaker, minced cilantro and/or  hot sauce. Serves 8-10.

FREEZE AHEAD RECIPE OF THE WEEK
Whole Lotta Crusts

    Arrive in camp with a good supply of baked biscuit crusts you can fill with anything from chili to potato salad, beef stew to creamed chicken. This recipe is easily multiplied. Pans stack easily for the freezer. This fills two pans with a thick crust, three or four with thinner crusts.

 

 2 cups biscuit mix
1/3 cup mayonnaise
1/3 cup whole milk
Optional extras: 1/3 cup grated cheese OR 1 tablespoon dried herbs OR 2 tablespoons pecan meal OR 1/3 cup grated carrots OR ½ teaspoon smoked paprika

    Spray two  or three nine-inch foil pie pans with nonstick spray. Set the oven to 425 degrees. Stir baking mix, mayonnaise and milk. Do not over-beat. Divide dough between pans and spread evenly to form crusts. Bake about 8 minutes or until puffy and lightly browned. Cool thoroughly.  Top the crust with waxed paper and nestle the second pan into it. Repeat with additional crusts. Wrap for the freezer.
    Thaw well. Fill with hot chili or stew, slice and enjoy.
Variation: Sprinkle unbaked dough with 1 cup cooked, diced chicken. Scatter with real bacon bits, sliced scallions and a layer of grated cheese. Bake, cool, wrap, freeze.  To serve, thaw well and top with lettuce, diced tomato and a drizzle of dressing. Instant club sandwich! 

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Secret Shortcuts for Camping and RV Cooks

  Blog copyright Janet Groene 2022, all rights reserved. 

Save time, space, mess in camp cooking. Bottled Alfredo sauce? Rice cakes as a gluten-free palette for toppings sweet and savory?  Cooking for two in a toaster oven? Miniature liqueurs as a flavor secret? Scroll down.

 

CAMPING & RV

RECIPE OF THE WEEK

 

Tijuana Rice Cakes
    
    Featherweight rice cakes are affordable, gluten free, stowable for weeks and they go with almost everything. They are the ideal back-up for bread.  Here’s a quick lunch or light supper to make in minutes.

More ideas: Tuna Melt, peanut butter and banana, strawberries and whipped cream,  open face sandwiches, cheeseburger. Guac with diced tomatoes.

 

 

15-ounce can red beans, undrained and  coarsely mashed
1/3 cup salsa (mild, medium or hot)
About ½ cup shredded cheese (preferably Mexican blend)
6 rice cakes

    Arrange rice cakes in a pan or plate  for the oven, toaster oven or microwave.  To make them atop the stove or campsifre, use a large, heavy, ungreased skillet.

Rice Cakes keep for weeks.

     Mash salsa and cheese into beans. Divide mixture to spread on rice cakes. Bake about 10 minutes at 400 degrees, or just long enough to heat through and melt the cheese. Serve at once. In a skillet, cover and heat through over medium heat. To microwave, nuke 30 seconds, rotate and go 30 seconds more until all are heated through. Do no over-cook or over-wet or rice cakes may come apart. Serve one or two per person.


Toaster Oven Tips 

 

     A simple  toaster oven is one of the best choices for a small RV. Forget the fancy rotisseries or electronic controls. This is an inexpensive,  lightweight appliance with dials. It's easily moved indoors or out. It bakes, toasts or broils and is ideal for quick snacks or a few cookies. Here are some ideas:

* Mash 1.T minced garlic with 6 flat anchovy fillets and 1 cup olive oil. Add a few grains of cayenne if you like heat. Spread on French bread slices, broil.

    * Make or buy a supply of slice-and-bake cookie dough. Bake a few fresh cookies each day,

* Make tuna melts with English muffin halves, tuna, a slice of tomato and a slice of provolone. Bake at 425 degrees just long enough to heat through.

    * If you have a small cast iron skillet that fits in the toaster oven, it makes a great cornbread. 

 

 

 
ARE YOU PREPARED FOR 

SUDDEN FOOD SHORTAGES?

  When you're camping or at home, be ready. In travel there are delays, changes of plans and more food emergencies than I can count. There might be road closures, evacuation for fire or flood, a mechanical problem. Or the supply truck is late reaching the camp store. Or civil unrest breaks out nearby and you’re advised to shelter in place until things calm down. Propane runs out. The fridge fails. Water is in short supply.

After 10 years as a full-timer, I could go on,  but let’s just say that stuff happens. Food is insurance.  Have an ample pantry that will tide you over for at least three days.

 

That’s why I wrote Survival Food Handbook, a guide for campers and sailors who have limited storage space. This is about affordable, familiar, everyday food staples from the supermarket, not those high-priced doomsday foods. How much of what do you need? Whatos good? What is a waste of money, space or both? Kindle or paperback, just in time for Father’s Day.  https://amzn.to/3mIfryC

 

 

FREEZE-AHEAD RECIPE OF THE WEEK 

Meatless Hot Dog or Burger  Sauce
    This zesty sauce is for carnivores and vegetarians alike. It’s  snazzy on any hot dogs or burgers including those that contain no meat. “Hamburger” crumbles are found in the meat counter and can also be reconstituted from TVP.

 
4 large onions, finely diced
Large green pepper, seeded and chopped
2 to 4  cups fully cooked “hamburger” or “sausage”  crumbles
12-ounce can tomato paste
1 cup water plus more as needed
1 tablespoon each chili powder, celery seed, Worcestershire sauce, paprika, garlic granules, vinegar
Salt, pepper to taste

    Place everything in a slow cooker and cook 4 to 6 hours on Low, adding more water as needed. Adjust seasonings. Cool and package for the freezer, figuring 2 to 3   tablespoons per serving when used as a sauce over hot dogs or burgers.

 

CAMPGROUND POTLUCK

RECIPE OF THE WEEK

Ravioli with Pistachio Sauce
    Cook’s note: shop the liquor store for single-serve “nips” in various flavors. They are easy to stow and carry in the RV  to add a gourmet touch to  main dishes, desserts or drinks. 

 

 

1 to 1 1/2 pounds cheese ravioli
½ stick butter
1/4 to ½ teaspoon freshly ground pepper
1 teaspoon minced garlic
1 cup shelled pistachio nuts, coarsely chopped
14-ounce jar Alfredo sauce
1 tablespoon anisette liqueur (optional)
Grated Parmesan

    Cook ravioli according to package directions. Do not over-cook.  Melt butter with pepper and stir in garlic. Then stir in pistachios and gradually add ravioli and turn gently just to develop brown spots here and there. Stir anisette into Alfredo sauce pour over skillet. Cover and heat through. Serve warm and provide a cheese shaker so diners can add more Parmesan if they wish. Serves 6 to 8. 

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