No more FOMO! Subscribe to this blog for Kindle and Amazons sends it automatically each week. Free trial.
Camping and RV Recipe of the Week
Brats in Beer with Sprouts and Redskin Spuds
1 tablespoon vegetable oil
Large onion, peeled and quartered12 ounces beer
8 small, red potatoes, scrubbed
12 or more to taste) fresh brussels sprouts, trimmed
2 teaspoons dried parsley flakes
Sizzle brats in hot oil until browned on all sides. Stir in onion and potatoes to pick up brown bits. Add beer and bring to a boil. Add whole sprouts. Cover, reduce heat and simmer until potatoes and sprouts are tender. Serve in shallow soup plates. Sprinkle with dried parsley. Serve 4.
1 can apple pie filling
1 ½ to 2 pounds ground chicken or turkey
½ teaspoon dried sage
½ cup dried bread crumbs or oatmeal flakes
2 eggs, beaten
2 tablespoons oil for frying
Open the can of apple pie filling and run a long, sharp knife down through it to cut apples into small pieces. In a bowl, beat eggs. Stir in ground poultry, sage, bread crumbs or oats and apple pie filling. Form into patties and fry on both sides until golden on the outside. Cover until burgers test done at 175 degrees. Serve in buttered buns.
Cook’s note: Make and chill the mixture ahead of time for convenience and to let flavors blend. The easiest way to mix and shape these burgers is to wear disposable kitchen gloves.
Tips for the Camp Cook
* I didn’t realize that dry frosting mix is still available. It’s hard to find but is lightweight for travel, delicious and made with egg whites so it’s fat free! You do need a good egg beater or electric hand mixer. Order a supply for camping.
*Make a snappy snack spread for crackers or roll-ups. Soften an 8-ounce brick of cream cheese at “room” temperature and use a fork to mash in a 4-ounce can of deviled ham and a cup of finely chopped pecans or walnuts.
* Stainless steel mesh is a tough scrubber for grills and iron cookware. (Don’t use it on nonstick surfaces.) It lasts for years, resists rust and out-scrubs steel wool all day long.
* Sofrito is a blend of onions, garlic, green and red peppers and tomato, an all-purpose foundation for many dishes. Cook it low and slow to develop flavors and evaporate excess moisture.
* When making batter for crepes, tempura or deep-fried seafood, let it stand 30 minutes after mixing.
* Before adding tomato-based food to a plastic storage container, spray it with nonstick pan spray to avoid stains.
Campground Potluck Recipe of the Week
Breakfast Finger Food
When it’s your turn to bring food to the morning coffee klatch, try something different from the same old donuts and sweet rolls. Serve this addictive finger food in small, disposable cups. “Fig newtons” now come in many fruit flavors, not just fig. Choose your favorites or use a combination of two colors such as half apple, half strawberry. Put them on a cutting board and use a sharp knife to cut each one into 9 pieces.
6 cups diced “newton” cookies
½ cup powdered sugar
1 cup sunflower “nuts”
2 cups yogurt-covered raisins
2 cups whole pecans
1 cup Jordan almonds
Dice cookies and put in a large bag with the powdered sugar. Toss gently to coat sticky edges with sugar. Add remaining ingredients and mix. Serve by the half cup Makes 12 cups.
Recipe of the Week
When you have cookie dough on hand in small batches you can bake only a few a time in your toaster oven. Try this recipe with different nuts and a different flavor extract each time. Add a few drops of red food color for Valentine’s Day and green for St. Patrick’s Day.
Freeze-Ahead Cookie Dough
2 sticks butter
1 cup sugar
1 ½ cups flour
1 cup chopped nuts
Mix well, package and freeze. Thaw, drop by teaspoons on a greased cookie sheet and bake about 10 minutes at 375 degrees.
Bonus: Here’s another drop cookie recipe that also freezes well, bakes easily.
1 ½ cups flour
1 teaspoon each baking soda, salt
1 cup sugar
½ cup brown sugar
2 sticks butter
1 teaspoon vanilla
2 cups minute oats
1 cup chopped nuts (optional)
2 cups chocolate or butterscotch chips (optional)
Put flour, soda, salt and sugars in a clean bag to mix. Cream butter and eggs. Add vanilla and stir in flour mixture. When it’s well blended fold in oats, nuts and chips. Chill for easier handling. Then package and freeze. To bake, thaw and drop by the spoonful on a greased cookie sheet. Bake about 12 inutes or until browned around the edges at 375 degrees.
See https://solowomanrv.blogspot.com each week for tips and trips for women who travels by RV.