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Campground Potluck Recipe of the Week
This colorful side dish serves 10 to 12. To add even more color, fold in a diced plum tomato.
Confetti Bacon and Bulgur
4 cups water
2 cups frozen mixed vegetables
2 cups bulgur
Salt, pepper to taste
4 slices pre-cooked bacon, cut up
1/2 cup grated cheese
Bring water to a boil with vegetables and cook 3 minutes. Stir in bulgur and bacon. Cover, turn off heat and let stand while bulgur absorbs liquid. Adjust seasonings. Sprinkle with cheese. Serve warm.
See the Pantry Recipe of the Week, made with ingredients from your emergency food supply, at Boat Cook.
Camp and RV
Recipe of the Week
Creamy Corned Beef Hash
Picture a chuckwagon, a big iron skillet and hungry cowhands digging into this dish after a day on the range. The canned milk makes all the difference. Use a very low heat after adding the milk because it burns easily.
2 tablespoons vegetable oil
Medium onion, diced
12 to 16 ounces sliced deli corned beef, cut up
28 to 32-ounce bag hashed brown potatoes with onion and peppers
Small can evaporated milk (2/3 cup)
4-ounce package shredded mild cheese (about 1 cup)
In a large skillet, heat the oil. Stir-fry onion, corned beef and potatoes until crusty, then stir in evaporated milk to heat through. Stir in cheese to melt. Serves 4 to 6.
Camp Cook Tips
* Inexpensive cupcake papers, regular and mini size, are a neat, easy way to serve portions of nuts, cookies, small candies. portions.
* Boil a batch of cookie dough. Melt a stick of butter with a can of sweetened condensed milk and a 12-ounce bag of chocolate chips. Turn off heat. Stir in a cup of flour, pinch of salt and a tablespoon of vanilla. Bake as for drop cookies.
* Don’t have long matches to light that camp stove or camp fire? Light the end of a long bamboo skewer or a strand of spaghetti.
* Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil.
Foil Meal of the Week
All you need is one baking potato (or a pine cone) to use as a mold. Form the foil around the mold. Twist ends, remove potato. Repeat to make as many serving boats as you need. (This recipe serves 6).
Loaded “Stuffed” Potatoes
Forget the tiresome step of cooking and mashing potatoes first. Here’s how to make this favorite dish with less mess, less work, less fuel.
6-serving packet instant potatoes
1 cup sour cream
1 can of corn, drained (large or small; you decide)
4-ounce package grated cheese
Small bottle real bacon bits
Make it a full meal by adding canned chunk chicken, turkey, tuna, salmon, drained and broken up. Or cut-up cooked sausage such as hot dogs or kielbasa. Or stir in any cooked, diced meat such as rotisserie chicken or leftover meatloaf.
In a bowl mix hot water into instant potatoes until they are moistened. Fold in sour cream, corn, cheese and bacon bits. Fold in meat if you wish. Season to taste. Spoon into foil “boats” and heat on the grill or in the oven.