Good Food Made Easy for Camping and RV Travel

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Camping and RV 
Recipe of the Week
Italian Boiled Dinner
    Take a cue from the New England boiled dinner and cook this flavorful one-dish meal in a simple pan on the campfire, camp stove or RV range. 

1 ½ pounds sweet Italian bulk sausage
5 to 6 red potatoes, scrubbed and cut up
1 red sweet pepper, se4eded and cut up
1 green bell pepper, seeded and cut up
2 medium onions, cut in crescents
1 teaspoon each salt, pepper
1 tablespoon mixed Italian seasoning
1 cup water
1 teaspoon powdered chicken bouillon

Alternately add vegetables and sausage to the pot, using two spoons to drop teaspoons of sausage randomly in small blobs. Mix salt, pepper and Italian seasoning and sprinkle over all. Sprinkle with powdered bouillon.  Drizzle with 1 cup water.  Cover and cook over low-medium heat until potatoes are tender. Stir and serve in shallow soup plates with plenty of Italian bread. Serves 6.
Cook's note: for a soupier dish increase water to two cups and bouillon to two teaspoons.

Women who travel by RV get together for tips and trips at
Http://www.SoloWomanRV.blogspot.com

 

Campground Potluck Recipe of the Week

 
Have-It-Your-Way Rice
    When it’s your turn to bring a starch side dish to the campground potluck this tasty, colorful,  affordable  recipe can be made on any stove in any way depending on what you have on hand. Experiment with different herbs and vegetables.  Just keep proportions about the same.
 

.
3 ½ cups water
2/3 cup ketchup
2 cups long-grain white  rice
1 teaspoon each dried oregano, basil, dried parsley
2 tablespoons olive oil
14-ounce can quartered artichoke hearts, well drained and cut up
14--ounce jar roasted red peppers, drained and diced
4-ounce can sliced ripe olives,, well drained
Grated Parmesan cheese to taste (optional)

    In a big kettle over the campfire, range or camp stove, bring ketchup and water to a boil and stir in rice and seasonings. Cover, reduce heat and cook 20-30 minutes (or until rice is tender) without stirring. Turn off heat. Fold in additional ingredients and heat gently or let it cool to serve at “room” temperature or chilled.. Sprinkle with cheese if you wish. Serves 12 a side dish.

 

Be prepared with extra food in case of delays, breakdowns, change of plans, extra campground guests. Survival Food Handbook is a guide to choosing and using supermarket pantry foods for prepping or camping convenience. Every recipe in the book is made with no fresh ingredients. 

Tips for the Camp Cook
    * Before you go to any campground these days check rules about firewood. To prevent the spread of disease many campgrounds don’t permit outside wood. Also,  fire bans come and go day by day depending on conditions, so don’t count on campfire cooking. 

    * Thin plastic cutting mats cost little and are a safety plus. Use one for fruit and vegetables, a different one for meat. Wash in hot water and re-use. 

    * Canned heat and other fuels for back-up stoves don’t last forever. Check use-by dates and also check for rust that could lead to dangerous leaks. 

    * A good choice for serving a crowd is big platters of quesadillas. By using different color tortillas (spinach, carrot, white, whole wheat) you can color-code for meaty, vegetarian, extra spicy, gluten free and so on, giving guests of choice depending on their dietary needs. 
Freeze-Ahead Recipe of the Week
    Make a lot, freeze in portions for your crew size, even if you’re just a party of one. This makes a tasty side dish or vegetarian main dish.

 
Eggplant Casserole
 
12 cups peeled, diced eggplant
2 cups herbed stuffing mix 
2 cups chicken or vegetable broth
1 cup half and half
2 eggs
1 can condensed cream of something soup

    Bring eggplant to a boil in the broth until it’s just barely tender. Mash down but leave chunky. Fold in stuffing mix. In a bowl whisk half and half, eggs and soup. Fold into hot eggplant mixture, cover and cook over low heat until it’s “set”. Cool and package for the freezer, preferably in boilable bags for easy warm-up. Allot 1 1/2 cups for each main dish serving or 1/2 to 2/3 cup as a side dish. 

This space-saving powder sounds like a GO for campers who love iced coffee.  It’s high in protein and only 100 calories a serving. Scoop some into cold water, shake up and reach into the ice chest to fill a glass with ice. Pour over ice. Enjoy (To order, cut and paste this link.)

https://catalog.herbalife.com/Catalog/en-US/Healthy-Weight/Protein/High-Protein-Iced-Coffee?q=High%20Protein%20Iced%20Coffee

Let's Cook Up a Camping Trip

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Camping and RV Recipe of the Week
No-Bake, Cut-Fat Cheesecake
1 graham cracker pie crust, your own or store-bought
8-ounce can crushed pineapple
8-ounce brick of reduced calorie cream cheese
4-serving packet sugar-free lemon gelatin dessert mix
1 cup fat-free half and half

    Chill pie shell. Drain the pineapple into measuring cup. Add water to make a cupful. Heat ntil it’s steaming, then dissolve gelatin. Let cream cheese warm to “room” temperature and stir in half and half. If you don’t have an electric mixer or egg beater, mash it in with a fork until it’s broken up enough to use a whisk. Make it as smooth as possible. Whisk in  gelatin mixture, then crushed pineapple. Carefully pour into the pie shelland chill until firm. Sprinkle lightly with crumbs or shredded coconut if you wish. Serves 8. 

Do you love your Kindle for camping? Janet Groene, using the pen name Farley Halladay, introduces January Justice a Yacht Yenta Mystery at   https://amzn.to/2XqCl1y. It’s also available for Nook at https://shorturl.at/FY045  Farley, a feisty widow and travel maven, has a series of 12 books up her sleeve. The next will be February Felony. 

 
Campground Potluck Recipe of the Week
    Now that large, restaurant-style canned foods are carried in Walmart and many supermarkets, they make an easy potluck meal for a campground crowd. To drain a big can, open it and hold the lid in place to pour off liquid. This recipe can be mixed and cooked in the oven, large stove-top casserole or in a dutch oven for the campfire.
Low Fat Cheesy Potatoes
 #10 can sliced potatoes
3 cups small curd low-fat or non-fat cottage cheese
2 cups low-fat or non-fat sour cream
1 tablespoon each freshly ground pepper and sweet paprika
8-ounce package shredded low-fat Cheddar
Bacon bits (optional)

    Drain potatoes. Whisk together cottage cheese , sour cream, salt and paprika. Fold in most of the cheese, saving some for the top. Fold in potatoes and bacon if using.  Bake uncovered in a buttered pan at 350 degrees about 30-40 minutes or until heated through. Serves 10. 
    No oven?  Whisk sour cream, cottage cheese and seasonings in a large, buttered pan. Fold in potatoes and most of the cheese. Cover and cook over low heat, stirring occasionally, until heated through. Sprinkle with grated cheese and bacon bits and serve.
Cook’s note: canned potatoes usually are already salted and cheese is also salty.

Tips for the Camp Chef

    * Do you always end up with leftover hot dog buns? Cut them in lengthwise strips, toast in melted butter and sprinkle with garlic salt, grated cheese or poppy seeds to make bread sticks.

    * No oven? Make these cookies. Bring 1 cup each sugar and Karo to a boil. Remove from heat, stir in 1 ½ cups peanut butter, then fold in 10 cups cornflakes. Drop by the 1/3 or ½  cup on waxed paper to cool.

    * I keep a pair of pretty, inexpensive cotton gardening gloves in the galley to wear when organizing frozen foods. My RV freezer is manual defrost, so rubber gloves come in handy too.

    * Make Rice Crispy bar cookies. While they are warm use buttered hands  to form into small bowls. Just before serving, fill with fresh fruit.

    * Make shortcut fruit cobbler. Put prepared fruit in a baking dish or dutch oven. Whisk a can of sweetened condensed milk, 1 stick  melted butter, 1 1/4 cups self-rising flour and ½ teaspoon lemon extract. Pour batter over fruit. Bake at 350 degrees  until topping browns.  (If it’s cooked in a slow cooker or covered dutch oven, top won’t brown but will be sweet and delicious. Sprinkle with chopped nuts or cinnamon sugar if you wish.) 
   
Freeze-Ahead Recipe of the Week
    Save money, save waste when you make a big batch of a recipes, then freeze it in right-size portions for your needs, even if you’re just a party of one.

 
Chewy Cake
    If you crave a super sweet, toothsome taste at the end of a meal, this nutty, gooey cake will make your day. It’s sticky, so freeze it in individual portions and eat it right out of the bag.

32-ounce bag of brown sugar
2 sticks butter
4 eggs
4 cups self-rising flour
2 teaspoons baking powder
2 cups (or more to taste) broken pecans or walnuts

    Butter two 9 X 13-inch baking pans and set the oven to 350 degrees. Bring butter and brown sugar to a boil. Cool to lukewarm and whisk in eggs, one at a time. Stir in flour and baking powder. Fold in nuts. Spread in pans and bake until it’s “set” and springy to the touch. Cool completely and cut in portions. Cake will be moist. Bag and freeze. Thaw and serve alone or with strawberry jam.

Camping Recipes for Easy Summer Travel

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Camping and RV Recipe of the Week
Golden Gravy Pork Chops

    Cook these individual meals in foil on the campfire, over the grate or in the oven. Eat right out of the foil. Juices of the chops mix with the flavors of mustard and golden mushroom soup to form a delectable gravy. First, set out six squares of heavy duty foil and spray the centers with garlic-flavored pan spray.

 

6 lean, meaty pork chops
Gulden’s or other rich, golden brown mustard
Large yellow sweet  pepper
Potatoes, scrubbed and sliced thin
Onion slices, mushroom slices optional
1 can condensed golden mushroom soup

    Spread one side of each chop with mustard . Place each chop,  mustard side up,  on a piece of foil.  Slice off the top and bottom of the pepper, remove seeds and make 6 round slices. Place one on each chop and pile the center with sliced potatoes, onions and/or mushrooms to taste. Divide undiluted soup over all.  Bring up corners of the foil and twist.

     Place over a medium-hot grill or in a 350 degree oven. The foil “kiss” doesn’t need to be turned while cooking but heat should be slow and even so potatoes steam to tenderness but  chops do not burn on the bottom.  

    After 30 minutes use an instant-read thermometer every five minutes to check for doneness. Doneness will depend on the size and thickness of the chops. Pork should be cooked to 160-165 degrees.

Product Review
    Tide to Go, the stain pen, takes up no space and makes quick work of stains on camping garments and gear. Test it first but it usually works on upholstery, shoes, tent or awning materials, sleeping bags, backpacks and clothing.

Campground Potluck Recipe of the Week
Mandarin Pasta Spinach Salad 
 
 

16 ounces medium pasta such as bow ties or oriecchette 
Bottled citrus dressing 
2 cups baby spinach leaves cut up
1/2 cup Craisins
1/2 cup cashews
10-ounce can of Mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped

Cook pasta in salted water. Drain and toss with a few tablespoons of the dressing.  Toss lightly with remaining ingredients and add dressing to taste. Serve now or chill. Serves 10.

Camp Cook Tips


 

   
* Go from oven, camp stove or campfire to the table with this attractive enameled dutch oven.  

 
   * Serve oysters the easiest way yet. Cook them on the half shell in  this cast iron grill pan. It’s also good for baking eggs  on the grill. Melt butter in the holes, break eggs, cover with a sheet of foil. To bake biscuits in this pan keep heat at medium low and use tongs to turn several times to brown both sides.

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

    * Never be without an easy recipe for the RV. See Janet Groene’s Cooking Aboard Your RV in paperback or Kindle at http://amzn.to/1NdWI4o

    * For a low cal dessert use this easy release ice cream scoop on a seedless watermelon and serve the balls in cones.


Freeze-Ahead Recipe of the Week
    If you freeze this recipe in  boilable bags, just heat in hot water.
Secret Recipe Pasta
 

    The secret ingredient in this big batch of vegetarian pasta is balsamic vinegar. Use fresh or canned mushroom and lots of them. They’ll help keep the pasta separated in the freeze-thaw process.
2-pound package spaghetti
1/2 cup olive oil
2 to 3  large onions, diced
2 cans, 10-16 ounces each, sliced mushrooms, drained
1/4 cup  minced garlic
½ cup water
1 tablespoon chicken or vegetable bouillon
1/3 to 1/2 cup balsamic vinegar
1 cup grated dry cheese such as Parmesan
For serving later:
Shaker of Parmesan

    While spaghetti cooks according to package directions (do not over-cook), heat oil and cook onions, mushrooms and garlic until tender. Stir in water, bouillon and 1/3 cup vinegar. Drain spaghetti, saving some of the water. Toss hot spaghetti with hot vegetable mixture, the Parmesan and some of the pasta water if desired. Add more balsamic vinegar to taste.  Cool, toss lightly with a fork and package in portions. Freeze. To serve, thaw, heat and pass the cheese shaker. Make 16 portions. 

   

RV Recipes, Motrorhome Meals, Camping Cuisine

blog copyright janet groene, all rights reserved. To ask about rates to place one ad, one year, one low rate on all Groene sites, email janetgroene at yahoo.com

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Camping and RV
Recipe of the Week

Crock ‘o Baloney
    Simmer it low and slow it in your slow cooker, pressure cooker,  instant pot or dutch oven.

2- to 3-pound chunk of good quality Bologna sausage
Large onion, diced
1 scrubbed  medium potato per person
1 or 2 packages shredded cabbage for slaw
1 tablespoon  sweet paprika
12-ounce can beer
1 pint sour cream

    Ask the butcher to take the casing off and put the Bologna sausage  and grind it set on Course or “chili grind ". Mix the sausage, onion, cabbage,  paprika and beer in a Slow Cooker. Nestle scrubbed potatoes in this mixture and cook 6-8 hours on Low until potatoes are tender. Pass the sour cream.  Serves 6 or more. 


Freeze-Ahead Recipe of the Week

ChickaLentil Stew

    This recipe is easily multiplied at home or in camp with a big pot and a steady campfire.  Then freeze it in small batches to serve any size camping crew.

  
3 pounds boneless, skinless chicken thighs
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
3 large carrots, finely diced
2 large onions, finely diced
2-3 cups chopped celery
Large onion, diced
1 ½ cups lentils, washed and picked over
1/3 cup rice
32-ounce carton chicken broth
14-ounce can diced tomatoes
8-ounce can tomato sauce
1 tablespoon Italian mixed  seasoning
Salt, pepper to taste

    Cut up chicken in bite size. In a large pot mix chicken, garlic and Worcestershire sauce. Add remaining ingredients. Bring to a boil, stir, cover, reduce heat and simmer until lentils and rice are tender and chicken is cooked through. Season to taste. Cool and package, allowing 1 to 1 ½ cups per portion.
 

Campground Potluck Recipe of the Week

Loaves and Fishes Casserole
    This creamy casserole can be varied six ways from Sunday, so it’s a great go-to in emergencies. Use any cooked or canned seafood, preferably a mixture. It can be refrigerated today, baked tomorrow, but do serve it at once when it comes from the oven.

 1 can cream of mushroom, shrimp, chicken or celery soup
1 soup can milk
1/4 cup dry sherry OR
1 teaspoon dried, crumbled thyme
12 slices white sandwich bread, diced
2 sticks butter
4 cups (2 pounds) cooked or canned seafood, cut up
6 hard-cooked eggs, diced

    Whisk together soup and milk with sherry or thyme. Fold into a mixture of the seafood and diced bread with 1 stick of butter, melted,  and  the diced eggs.  Drizzle with remaining stick of butter, melted.  Put in a deep,  well-buttered casserole. Bake at 350 degrees until it’s hot and crusty. Allow more baking time if casserole has been refrigerated.  Serves 10 to 12.

Tips for the Camp Cook

     * Cut up strawberry or blueberry flavored “newton” cookies and fold in whipped topping to taste. Pile into clear plastic glasses and eat with a spoon. Bonus points if you also fold in fresh strawberries or blueberries.

    * If you don’t have a strainer or sieve, use an ice pick to make holes in an aluminum foil pan. For tiny straining needs such as lemon juice, make holes in a paper cup.

  * For really big,  messy mixing jobs, use a clean dishpan. Wipe out excess
goop with a paper towel. The rest will come clean when you add hot, soapy water to do the dishes.

 
  * Do you camp solo? Stir 1/4 teaspoon cornstarch into 2/3 cup cold water. Heat, stirring in ½ teaspoon powdered bouillon. When it thickens stir in an  8-ounce jar of pureed  butternut squash baby food and heat through. Enjoy a mug of healthful homemade soup. 

    * Make a pie crust with no rolling pin. Melt a stick of butter in a pie plate and use a fork to stir in flour until it clumps. Using floured fingers, press dough in bottom and sides. Flute edges. Fill, bake. 

Never run out of ideas for using pantry foods for convenience, back-up and emergencies. Survival Food Handbook is a guide to choosing and using shelf-stable ingredients from the supermarket as part of your provisioning plan at home and on the go. Order Kindle or paperback at http://amzn.to/1WdYqbe

Recipes, Shortcuts for Camping and Motorhome Meals

copyright janet groene, all rights reserved. To donate $5 a year as a voluntary subscription use your PayPal account to janetgroene at yahoo.com

  
  See this blog on your Kindle every week with a subscription from Amazon. Free trial.

Camp and RV 
Recipe of the Week
Sunrise Sausage Gravy
1 pound lean bulk sausage
1 can condensed cream of mushroom soup
1/3 cup water, white wine or milk
Small can diced water chestnuts, well drained
10-ounce can diced tomatoes with chilies (hot, medium or mild)
8-ounce package shredded or grated cheese
Additional milk or water if mixture is too thick
Hot sauce to taste (optional)

    Fry out sausage until crumbly. Spoon off any excess fat. Stir in remaining ingredients, ending with cheese. When it melts, spoon over any starch such as  biscuits, rice, grits, polenta, croutons, baked potatoes etc. Pass the pepper mill and/or hot sauce. Serves 6.
    Cook’s note: Sausage and cheese are naturally salty, so don’t add more salt.


 

Campground Potluck Recipe of the Week
Roasted Red Pepper Dip

    One of the most popular dishes at campground potlucks is always the dip. Serve this sumptuous dip with starchy treats such as chips or with a colorful tray of cut-up crisp vegetables.
 
12-ounce package soft silken tofu
½ cup mayonnaise
1 teaspoon garlic powder   
2 cans, about 14 ounces each, artichoke hearts, drained
1 cup chopped roasted red pepper, well drained
16-ounce package fine-shredded cheese

    In a bowl mash tofu with mayonnaise and garlic powder. (I use a potato masher).  Chop artichoke hearts and peppers and let them drain again. Fold artichokes, peppers and cheese into tofu mixture. Serve as is or bake or nuke just until cheese melts. Serves 15 to 20.

Tips for the Camp Cook

*To freeze cookies, waffles and other stackable items to take camping later, freeze in a single layer first on a baking sheet When frozen, stack with layers of waxed paper between and package.

* Make a healthful “fondue” dessert. Put a big bowl of applesauce on the table and use biscotti for dippers. 

* Have a whole book of shortcut recipes. Janet Groene's Cooking Aboard your RV is packed with ideas, tips and shameless shortcuts.

* No blender in camp?  Briskly whisk 1 ½ cups partially thawed  whipped topping with a cup of cold milk, 1/3 cup flavored syrup, ½ teaspoon vanilla and 1/8 teaspoon salt. Pour and serve. Instant milk shake.
 

Freeze-Ahead Recipe of the Week
Chicken Meatball Soup Concentrate 

 
    This recipe is easily doubled. Don't forget to take bouillon cubes or other broth on your camping trip to complete this soup.  It's OK to add water but it won't be as full-bodied.

1 egg
1 pound ground chicken
½ cup seasoned bread crumbs
Pinch salt

3 cups water
3 chicken or beef bouillon cubes

2 tablespoons olive oil
2 ribs celery, chopped
2 medium carrots, chopped,
Medium onion, diced
1 teaspoon dried oregano
1 teaspoon dried basil
6 cups cooked or canned white beans such as Great Northern or cannellini
5-ounce package baby spinach

    In a bowl whisk the egg, then mix in chicken, bread crumbs and salt. Form into small balls and set aside. Bring water and bouillon to a boil and drop in meatballs gradually, keeping water at a boil. Cook meatballs until firm. Set aside in the broth.
     In a skillet, heat oil and saute vegetables to desired tenderness. Add herbs, beans and spinach to heat through. Add to meatballs and broth. Heat through to blend flavors.
    Cool and measure into packages for the freezer.
    In camp, thaw soup. Dissolve 1 bouillon cube in 1 cup water and add to 2 cups soup concentrate. Soup can also be thinned with tomato juice or canned broth at the ratio of 1 cup to 2 cups soup concentrate (or to taste).

Camping Meal Classics Made Easy

blog copyright janet groene, all rights reserved. To donate $5 a year in support of this blog use your PayPal account to janetgroene at yahoo.com

 
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Camp and RV Recipe of the Week
Sunshine Carrot Slaw
    Add crunch to burgers. Toss it with salads. Spoon it into fish tacos. Here’s a change from the same ‘ol salsa or coleslaw. 

Ggrated carrots are available in the produce section

12-ounce package  shredded carrots
Medium yellow sweet pepper, cut in small slivers
2 cups tiny yellow tomatoes, quaartered
½ cup minced cilantro
Small sweet onion such as Vidalia, finely chopped
1/4 cup each lemon juice and olive oil

    Toss everything together and adjust seasonings by adding salt, pepper, more lime juice to taste. Serve at once or chill.



Tips for the Camp Cook

    * There’s a knack to campfire grilled broccoli. Cut stalk in half lengthwise. Discard tough bottom end of the stem. Peel remaining stem. Brush with a mixture of lemon juice and vegetable oil. Grill, turn and turn again, brushing each time with lemon mixture.  Sprinkle with salt and serve.

     * Make sweet bread in the slow cooker. Whisk 2 eggs with 1 cup sour cream, ½ cup sugar, 1 cup milk, 1 teaspoon vanilla or orange extract. Fold in  3 cups biscuit mix and ½ cup raisins. Combine well but do not over-beat. Put in greased cooker. Bake on High 2 hours or until springy to the touch.

       

 * If your homemade or store-bought cake is just too moist, press it into walnut-size balls and dip in melted chocolate to make truffles.  


* Dice leftover French toast to make the next breakfast strata.

       * Don’t hang kitchen or bath gadgets from hooks in the RV. Road motion causes them to swing, eventually scarring the walls. 


 





Campground Potluck Recipe of the Week
Slow Cooker Appe-teasers   
    Finger foods always go well at potlucks. Provide plenty of toothpicks.

    Try this as a change from the same ol’ smokies and ketchup. 
3 packages, 12 ounces each, any lean link sausage
2 tablespoons cornstarch
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup apricot jam
1/2 cup each mustard and mayonnaise
1/4 cup soy sauce
Medium onion, diced
Medium red  or yellow sweet pepper, seeded and diced fine
2 tablespoons minced garlic
 
    Cut sausage links into bites.  size. In a clean bag, mix cornstarch, ginger and cayenne. Add sausage pieces and shake to coat. Lift out sausage pieces and place them in a greased slow cooker. Discard leftover cornstarch mixture.
    In a bowl  whisk jam, mustard and mayonnaise. Fold in onion, pepper, garlic and soy sauce and spoon over sausages. Stir, cover and cook 2 hours on High. Stir and serve with skewers or toothpicks.

Have your own collection of Janet Groene's shortcut recipes. Cooking Aboard Your RV, 2nd Edition, is available in paperback or Kindle.  See more than 200 easy recipes plus tips.  Order here.



 

Freeze-Ahead 
Recipe of the Week
    Cook twice as much as you need at home, then freeze leftovers in right-size portions for camping. Dinner for one? Two? Warm up your camp meals in boilable bags and never have to wash another pot. 
 

 
Turkey Marengo

3 to 4 large, meaty turkey thighs (4 to 5 pounds)
Vegetable oil for browning

2 large onions,  chopped
4 to 6  ribs celery, diced
1 tablespoon minced garlic
1 cup dry white wine
16--ounce can tomato sauce
2 teaspoon each dried oregano and lemon pepper
1 teaspoon lemon flavor dessert mix
12 to 16 ounces sliced small mushrooms
1 teaspoon crumbled, dried oregano
1 teaspoon lemon pepper

    Lightly salt turkey. In a large Dutch oven heat the oil and brown turkey. Cover and cook over low heat until it’s tender. Cool,  discard skin and bone and cut in bite size. In the same Dutch oven reheat oil and stir-fry onion, celery and garlic.  Keep stir frying while adding mushrooms and turkey bites.  Whisk together white wine and tomato sauce with oregano, lemon gelatin  and lemon pepper. Add.  Cover and cook over low-medium heat until vegetables are tender.
    Cool and package, allowing about 2/3 cup per serving. Freeze. Thaw, heat and spoon over a starch such as rice, toast, biscuits,  pasta, noodles.
  

   

Coping With Camping Meals, Free and Easy

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Camping and RV Recipe of the Week
No-Fork Nacho Salad
    Here’s a cold, crunchy salad for a hot day. Cut chicken and vegetables small so they are scoop-able. If you make it ahead, chill but don’t toss with the dressing until just before serving.

 
About 3 cups meat from a rotisserie chicken, shredded or finely chopped
2 cups shredded cheese
2 cups diced zucchini, jicama, yellow squash, sweet onion, ad lib
1 can black beans, rinsed and well drained
½ cup minced cilantro or parsley
5 or 6 radishes, trimmed and cut up
Medium avocado cut in small dice
Small can diced chilies, well drained
2 to 4 diced Roma tomatoes
About 1/3 cup citrus vinaigrette to taste
1 bag of tortilla chips or Scoopers 

    Toss everything together in a large bag to mix. Toss again with dressing. Spread salad in a wide dish such as a casserole so everyone can gather ‘round and dig in. Or, put in individual bowls.  Pass the scoopers. Serves 6.

Tips for the Camp Cook

    * Dishwasher detergent can rout soil like no other cleaner. I periodically take some camping galley gear home for hot water wash in the dishwasher.

    * Save space, time, mess with this stainless steel, silicone-covered, roll-up drain board. It fits over the camper sink to serve as a dish drainer, cooling rack, hot pad, produce wash rack,  extra shelf. It’s easy to clean and can go home for a trip through the dishwasher. Simply roll up to stow.

 
    * Space saving square lidded containers are for preparing camping meals ahead of time. Invest in reusable, micro-waveable, stackable boxes. Store food, heat in the box, eat from the box.


 







Campground Potluck Recipe of the Week
Hot Potato Salad
    Why peel and boil potatoes when you can make a delicious potato salad using instant potatoes?  Diced celery, water chestnuts and onion add toothsome texture.

12 servings instant potatoes
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
16-ounce carton sour cream
Medium Vidalia onion, diced
Small can diced water chestnuts, drained and rinsed
2 to 3 ribs celery, diced
Small jar of cooked, diced bacon bits

1 cup (or more to taste)  grated Cheddar cheese

    Make potatoes according to package directions and stir in mustard, sour cream, onion, celery and bacon. Put in a greased  baking dish.
    To bake now, sprinkle top with cheese and bake at 350 degrees until it’s heated through. To save for later, cover casserole and refrigerate.  If it’s chilled, let the casserole come to "room" temperature for about 30 minutes, then sprinkle with cheese and bake until heated through.   Baking times depend on the temperature of the dish when it went into the oven. Serves 12.

Boondocking and out of fresh food? Find recipes that require no fresh ingredients at Janet Groene’s BoatCook.  Because all recipe are  made without any fresh ingredients they're an excellent guide for stocking your emergency pantry. 

Freeze-Ahead Recipe of the Week
Wild Rice Stuffing

 
    Stuffing can stuff many things, not just birds. Tuck away packages of this tasty stuffing to serve as a side dish or to stuff acorn squash, pork chops, rolled flounder, grilled avocados or zucchini.

2 tart apples such as Granny Smith
1 tablespoon sugar
2 tablespoons butter
2 packages wild rice and rice mix
1 cup grated carrots
2 cups shredded cooked chicken (optional)
1 cup raisins, chopped walnuts or dried cranberries (optional)

    Dice apples, sprinkle with sugar and briefly saute in hot butter. Set aside. Prepare wild rice mix according to package directions, adding the carrots to the boiling water. Cool rice and fold in apples and any other ingredients. Package for the freezer, allowing ½ to 2/3 cup per serving.