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CAMP AND RV RECIPE OF THE WEEK
Fruit with Pumpkin Dumplings
Make this hot, fragrant dish on one burner and serve it for breakfast or dessert. Save the remaining pumpkin to add a golden glow to pancakes, hummus, biscuits, salad dressing or mashed potatoes. Vary the fruit if you wish. Just use plenty of it and make sure there is enough juice in the pot to keep it from burning.
|Top with fluffy dumplings and it's a meal|
Large can peaches, with juice
20-ounce can pineapple tidbits with juice
1 cup water
1 ½ cups biscuit mix
½ cup sugar or equivalent
1 teaspoon cinnamon
½ cup canned pumpkin puree
Milk or water
½ stick butter
Put fruit, juices and water in a roomy saucepan and bring to a boil. In a medium bowl whisk together biscuit mix, sugar and cinnamon. Whisk pumpkin into dry mix with enough milk or water to make a stiff dough.
Drop dough by tablespoons onto boiling liquid. Reduce heat but keep liquid at an active simmer for 10 minutes without a cover. Then cover and cook exactly 10 minutes more without peeking. Place dumplings in shallow soup bowls and sauce with fruit. Serves 6 as a breakfast main dish.
Cook’s note: Serve alone or with cream, yogurt, whipped topping or ice cream.
2 cups rye bread, cut in cubes
1 cup dry white wine
32-ounce can sauerkraut, drained and rinsed
12-ounce can corned beef, broken up
1 teaspoon caraway seeds (optional)
8-ounce bag shredded Swiss cheese
Thousand Island dressing (optional)
Melt butter in a large, heavy skillet and add bread cubes. Top with corned beef and kraut. Drizzle with wine. Sprinkle with caraway seeds Cover and cook over low heat until a crust forms on the bottom.
Sprinkle with cheese, re-cover and let stand while cheese melts. Drizzle with dressing.
Tips for the Camp Cook
* Survival Food Handbook is a guide to choosing, stowing and using ordinary supermarket staples for emergencies. See lists, tips, hacks, recipes require no fresh ingredients.
Kindle or paperback. https://amzn.to/2PvOBbx
* For juicier ground beef, mix 1 tablespoon salt with 1 teaspoon baking soda and mix well into 3 to 4 pounds ground chuck. Let stand 25 minutes, then make your burgers, meatballs or meatloaf.
* Toast ½ cup bread crumbs in a skillet with 2 tablespoons butter. Stir in a heaping tablespoon of minced parsley and 1 teaspoon grated lemon zest. Sprinkle on plan soups or stews.
* Use 2 teaspoons to scoop up blobs of frozen whipped topping and pop into hot cocoa instead of marshmallows.
* When freezing food ahead for future camping trips, put labels on the bags or containers before filling them.Otherwise labels may stick or felt pen ink may run.
Freeze-Ahead Recipe of the Week
Crock Pot Cube Steaks
Serve some right away at home and freeze the rest for future camping.
2 cans cream of mushroom soup
1 tablespoon Worcestershire sauce
1 soup can water
1 envelope onion soup mix
8 meaty cube steaks, 6 to 8 ounces each
1 pound sliced mushrooms
Grease a slow cooker. Whisk mushroom soups with Worcestershire and water. Spread onion soup mix on a plate and dredge steaks in it. (Any excess can be put in the cooker.) Layer steaks with the mushrooms and soup mixture in a slow cooker and cook 4 hours on High or 6 hours on Low. Serve over rice or mashed potatoes.
Portions to be frozen should be cooled and packed in boilable bags with a share of the gravy. Thaw, heat, serve as a hot beef sandwich or as a knife-and-fork meal with a starch such as campfire-baked potatoes.
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