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CAMPING AND RV
RECIPE OF THE WEEK
Puff Pastry Pasties
Take a cue from Cornish miners, whose lunch buckets were filled with savory pasties filled with whatever the cook could provide each day. Eat them cold or warm them over the campfire or in the oven, skillet or microwave. Bake them at home if you like. Then keep chilled up to three days to eat in camp and on day hikes.
Use leftover mashed potatoes or whisk hot water into potato flakes until creamy. Let step a few minutes and stir in a little cream.
17-ounce package frozen puff pastry
1 tablespoon olive oil
1 pound shaved deli meat
Small onion, diced very fine
2 tablespoons flour
Small can (2/3 cup) evaporated milk
2 cups prepared mashed potatoes
½ teaspoon cinnamon
1 egg, beaten with 1 tablespoon water
Thaw pastry and cut in 3- or 4-inch squares. In a skillet, sizzle meat in hot oil, stir in flour and whisk in milk to make a thick sauce. Stir mashed potato with cinnamon and add to meat mixture.
At this point the filling can be refrigerated and saved.
Lay out half the pastry squares and place a mound of the meat filling on each. Do not over-fill. Top with another square of pastry. Whisk egg and water until light and brush on pastry. Seal by pressing edges with a fork.
Bake squares at 375 degrees until golden brown. Cool, wrap and keep cold. If you serve at once, be careful of hot steam.
See more of Janet’s shortcut, galley-ready recipes at http://www.BoatCook.blogspot.com
Tips for the Camp Cook
* Feed more people with your Sloppy Joe recipe by adding a can of whole kernel corn and/or a can of pork and beans.
* The best campfire is in two sections, one of well-started coals for cooking and another fire kept hot to feed the cooking fire with new coals as needed.
* Camp cook checklist: check stove and fuel supply before leaving on your trip. Have extra butane, propane cartridges, etc.
* Have a plan or place for disposables, recycling, burnables, soiled laundry. They begin to add up from the first day of the trip.
Campground Potluck Recipe of the Week
Chicken Pot Stickers
This is a fun finger food to serve at a potluck or tailgate party where someone is always presiding over the grill or a burner. The recipe is easily doubled.
4-ounce can deviled chicken spread
1/4 cup finely chopped pecans
1 hard-boiled egg, well mashed
1 tablespoon real bacon bits
30 small wonton squares
1 egg, beaten with 1 teaspoon cold water
Use a fork to mash chicken spread, egg, pecans and bacon bits into a paste. Lay out several wontons at a time, moisten a finger in the egg mixture and wet wontons all around the edge. Put a small dab of the chicken mixture in the center (do not over-fill). Fold over to form a triangle and press gently to seal. Cover filled wontons with a damp towel to await cooking.
Spray a large nonstick skillet and heat a shallow layer of vegetable oil until it shimmers. Fry wontons on both sides until golden brown. Serve hot. Makes 15 pot stickers.
Cook’s note: These pot stickers are good alone, or create a dipping sauce by whisking together 1 cup chicken bouillon or broth, 2 tablespoons creamy peanut butter and 1 tablespoon soy sauce.
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FREEZE AHEAD RECIPE OF THE WEEK
Big Pig Cassoulet (say cass-soo-lay)
This big, meaty recipe serves a dozen or more and can be stretched adding more beans. Make it in a big pot and freeze for future camping trips in portions suitable for your crew.
2 pieces thick-sliced bacon, cut up
4 medium onions, diced
4 tablespoons minced garlic
4 pounds lean, boneless pork pieces
1 pound lean bulk sausage
2 cups water
1 tablespoon powdered chicken bouillon
32-ounce can diced tomatoes
2 tablespoons dried parsley flakes
2 cups dry white wine
1/3 cup tomato paste
3 to 4 cans white beans such as Great Northern or cannellini
In a large pot, sizzle bacon, gradually adding onions, garlic, pork and sausage until sausage is crumbly and everything is browned. Spoon off excess fat, but do leave some for flavor. Add water, bouillon, tomatoes, parsley flakes, wine and tomato paste. Cover and simmer until pork is very tender. Add salt and pepper to taste. Cool and put on freezer containers, allowing 1 to 1 1/2 cups per serving.
2 pieces thick-sliced bacon, cut up
About 1 cup bread crumbs
Fry out bacon and add bread crumbles to brown them and absorb bacon fat.
Serve as is or spoon heated cassoulet over baguette slices, mashed potatoes, pasta or rice. To garnish, heat the additional bacon in a skillet until pieces are crispy and fat rendered. Mix in bread crumbs until crumbly. Sprinkle over heated cassoulet just before serving.
Cook's note: To save freezer space, freeze this cassoulet without beans and add them in camp.