Friday, August 04, 2017

Camping and RV Meals Mean Good Eating

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Camp and RV Recipe of the Week

Pig ‘N Potato Skillet
1 pork  chop per person
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 medium potato per person
1 teaspoon crumbled dried rosemary
2 dried apricots per portion
1 small navel orange for every two  portions
Pancake Syrup (optional)

Trim excess fat from pork. Salt and pepper lightly  and sizzle in hot oil with garlic and rosemary,  turning until chops are brown on both sides. Scrub potatoes and slice thin. Slice unpeeled oranges and remove any seeds. Arrange sliced potatoes over chops. Sprinkle with salt and pepper. Add apricots and orange slices. Cover skillet and cook over low-medium heat until potatoes are tender and pork tests at least 160 degrees. 
Put a chop on each plate, distribute potatoes and fruit and drizzle lightly with pan drippings and  syrup. 

See more of Janet Groene’s quick and easy galley recipes at BoatCook.

Campground Potluck Recipe of the Week
Seafood Casserole for a Crowd
Prepare this easy casserole with any seafood including your own catch or a combination of canned and frozen fish. Seafood can be grilled, poached, steamed, fried or a combination. 

4 pounds cooked seafood
2 boxes (6 servings each)  rice and wild rice mix (e.g. Uncle Ben’s)
2 cups thawed peas
1 cup each sour cream and mayonnaise
8-ounce package shredded Cheddar

Prepare seafood and cut in bite size. Cook rice mix and spoon into greased  casserole(s)  alternately with the seafood, peas and half of the cheese. Whisk together mayo and sour cream and spread over the top. At this point it can be covered  and refrigerated for future baking.
To cook,  cover with foil and bake at 350 degrees until it’s heated through (time will vary depending on whether casserole is chilled.) Sprinkle with remaining Cheddar and return to the oven to melt cheese.  Makes 12 main dish servings.

Camp Cook Tips

* Make homemade applesauce over the campfire. Have family fun at a u-pick apple orchard then have an apple paring party to see who can make the longest peel. Simmer 6 cups chopped, peeled apples with a can of 7-Up and ½ cup brown sugar. Cook, stirring occasionally, until apples are tender and sauce thick. 

* If you don’t have a stir-fry pan for vegetables on the grate, use an ice pick to punch holes in a disposable aluminum pan and use Vise Grip pliers for a handle.  

* You control the wow factor when you make your own hot pepper oil. Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 tablespoons dried pepper flakes per cup of oil. Cool 24 hours. Strain.  

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.

* Use your coffee grinder or blender tp pulverize dried mushrooms. Sprinkle this powder very sparingly into soups and stews. 

Foil Recipe of the Week
Sausage Burger Towers
For each person:
3 to 4 slices from whole sweet onions
2 thin, lean sausage patties 
3 to 4 slices from whole, cored apples
1 teaspoon cherry jam 
Set out a square of foil for each portion. Butter or grease foil and put an onion slice in the middle. Top with a piece of sausage, slice of apple, slice of onion, more sausage, more onion. End with an apple slice and put jam in the center. 
Bring up edges of the foil and twist to seal and to form a handle. Place on the grate and slow roast over medium-low heat 35 to 45 minutes or until onions are tender and sausage is in the safety range (165 degrees F. for pork; 175 for chicken or turkey sausage.)  Careful! Steam will be HOT. 
Foil “kisses” can also be place on a sheet pan and baked in the oven at 350 degrees. 

Make your own trail mixes, snacks and gorp to save money, control ingredients, measure portions. See recipes at Create A Gorp. 

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