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Thanks to Judy Faro, an RV-er from Georgia, for sharing this easy, pleasey recipe for two. She loves her electric pressure cooker because it produces this boffo one-dish meal with eight minutes of prep, eight minutes to pressurize, eight minutes to cook, eight minutes to clean up.
Shrimp Creole and White Rice
The list of ingredients may sound like a lot, Judy says, but you probably have all of the spices handy and she finds the chopping of the celery, onions, and garlic is fast.
Ingredients (for 2-3 adults):
- 12 jumbo to 18 large peeled and de-veined shrimp. (Raw would be preferable, but I had already frozen cooked jumbo shrimp which were okay but a bit chewy.)
- 1 can (14.5 oz.) petite diced tomatoes in tomato sauce (or can of stewed tomatoes, squished)
- 1 can (14.5 fl oz.) V-8 juice plus approx. 1/4 cup water (wash out your tomato can with the
water) to equal 2 cups liquid
- ½ cup long grain raw white rice, washed and drained
- 2 chopped celery stalks (no leaves), approx. ½ cup
- 1 small white onion, sliced
- 1 green pepper, sliced (I always have some slices on hand from the freezer.)
- ½ tsp. celery seed
- ½ to 1/4 tsp. cayenne pepper (depends on how hot you like)
- 1/4 tsp. black pepper
- ½ tsp. salt
- ½ to 1 tsp. Italian seasoning or oregano
- 2 cloves minced garlic (or you could add 1 tsp. garlic powder instead)
Method for Pressure Cooker:
Add tomatoes and liquid
Add rice and then the remaining ingredients
Set pressure cooker on White Rice setting (or manual for 8 minutes). Do a manual release - QR -(rice will get too mushy with a natural release). Serve!
Last 8 minutes: Clean your PC and put the rest in the dishwasher!
Janet Groene adds:
To cook this in a non-electric pressure cooker, assemble all ingredients as listed. Bring to 15 pounds pressure, cook two minutes and set aside until pressure returns to normal. Open pot when it’s safe and the meal is ready to eat.
To cook in a skillet, assemble in a large skillet or saucepan, bring to a boil, cover and reduce heat. Cook over low heat 20 minutes or until rice is tender.
No matter what the emergency, you can always make a meal from supplies in your pantry at home or on the go. Survival Food Handbook is a guide to stocking your RV at the supermarket. No high-priced survival rations needed.
Campground Potluck Recipe of the Week
Broccoli Custard Squares
Not just a bread. Not just a vegetable. It’s a perfect side dish for the potluck but also hearty enough for a family main dish.
10-ounce package frozen, chopped broccoli
1 stick butter, melted and cooled
1 box of Jiffy cornbread mix
Small onion, finely chopped
1 cup grated cheddar cheese
Set the oven to 375 degrees and grease a 9 X 13-inch baking pan.
Thaw broccoli thoroughly so it drains well. Cut up any large pieces. Whisk eggs. Whisk in melted butter. Stir in cornbread mix, broccoli, onion and cheese. Put batter in the pan and bake 30-40 minutes or until firm. Let cool 15 minutes. Cut in 15 to 20 squares and remove to a serving tray. Serve warm, at room temperature or chilled.
For yourself or a gift, Janet Groene’s book Cooking Aboard Your RV, 2nd Edition.
Tips for the Camp Cook
* Make your favorite hush puppy mix with beer or lemon-lime soda instead of other liquids.
* Leave store-bought pound cake or angel food cake in the foil pan and make poke cake. Use the round handle of a wooden spoon to poke holes all over the cake. Boil two cups sugar with a large can of undrained crushed pineapple until it’s thick. Spoon slowly over the cake until it won’t hold any more. Chill.
* Grease a skillet and set aside. Whisk 2 eggs and fold in a can of spaghetti and meatballs and a cup of Italian flavored croutons. Cook in the covered skillet until it’s firm and puffy. Serves 2
* For each can of chili without beans, add half a can of broth. Heat to an active simmer. Stir biscuit mix with milk or water to make a thick dough. Drop by tablespoons and cook 10 minutes uncovered, 10 minutes covered.
* Mix a can of cola and a cup of ketchup in a skillet. Bring to a low boil and add 4 servings of bone-in chicken. Cover and simmer 40 minutes. Serve with chunks of bread to mop up the sauce.
* Heat canned New England clam chowder with a splash of Worcestershire sauce. Fill bowls and top with tufts of shredded sharp cheddar cheese. Pass the Tabasco.
Foil Recipe of the Week
Salmon Loaf for Two
1 can of salmon, drained (save juice)
½ cup flour
½ teaspoon each salt, pepper
2 cups hashed brown potatoes with onion and red pepper, thawed
Lemon wedges (optional)
Set out two squares of foil and smear generously with butter or shortening. Drain salmon, leaving it in the can. Mash salmon in the can with a fork, adding a little of the juice to incorporate bones and skin. (Bones will pulverize and they are good for you.)
In a bowl whisk eggs until light. Stir in flour, then salmon and potatoes.
Mound on foil and fold foil to seal. Cook over well-started coals, turning several times, until firm. Serves 2. Open foil carefully. Steam will be scalding. Serve with lemon wedges or your favorite cocktail sauce.
Note: Packets can also be baked in an oven or baked in a covered skillet. No turning required.