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Camp and RV
Recipe of the Week
All Day Beef
No need to brown the pot roast first. Put everything in slow cooker and let flavors come to the fore.
3- to 4-pound pot roast
Medium onion, sliced
3 medium potatoes, scrubbed and sliced
1/2 cup red wine, water, broth or grape juice
1 tablespoons flour
1 tablespoon each Dijon-style mustard, ketchup, Worcestershire sauce
1 teaspoon each vinegar, sugar
Trim excess fat from pot roast. Spray slow cooker and add potatoes and onions. Drizzle with liquid. In a paper cup, stir remaining ingredients into a paste and “frost” the top of the roast. Put roast in slow cooker and cook 8 hours on Low or 4 hours on High. Beef should be falling apart
Spoon into shallow soup plates and spoon pan juices over all. Serves 6.
Campfire or oven method: Proceed as above using heavy duty foil. Seal edges of foil and cook, “frosted” side up, in a 325 degree oven or over low-medium coals
Cook’s note: to make this even more of a one-dish meal, slice three peeled carrots with the potatoes and onions. You might also add a cup of thawed peas for the last few minutes of cooking.
Campground Potluck Recipe of the Week
This is the easiest dessert on the potluck table and the most popular. Everyone will grab a chunk.
1 pound almond bark (white, dark, milk chocolate)
1 cup chunky peanut butter
2 cups broken nuts
Lay out a large sheet of waxed paper or nonstick foil, about 12 X 16 inches. Cover with pretzels and nuts. Nuke or heat almond bark to melt it and stir in peanut butter. Carefully drizzle or spoon over pretzels and nuts. Let cool and break in chunks. Makes 2 pounds pf Gravel.
Tips for the Camp Cook
* Cook carrots in beer instead of water. Season with butter, salt, pepper and a little dillweed.
* If you make a lot of smoothies freeze your favorite flavored coffee creamer (I love amaretto) as ice cubes and add a couple to the blender with fruit, etc.
* Designate one ice chest as your camping dishpan or wash basin. Wash water stays warm longer. It’s easily emptied by attaching a length of tubing to the drain hole in the bottom.
* Make a paste with instant coffee and water to make a temporary scratch remover for dark woods. Letit soak in, dry, wipe off excess. Use iodine to cover scratches in reddish woods such as mahogany.
* In a blender or food processor, reduce a packet of ramen, including flavor packet, to crumbs. Watch closely so it’s just right, not a powder, not chunky.. Use crumbs as breading for fish or chicken.
* Instead of graham cracker crumbs, use crushed pretzels to make a pie crust.
* Use a rubber scraper on dishes before washing. Rinsing wastes water and clogs up the drain.
Foil Recipe of the Week
Porcupine Sweet Potatoes
2 large sweet potatoes, peeled
About 24 whole almonds
Set out 4 squares of nonstick foil and spread centers with a little vegetable oil. Cut sweet potatoes in half lengthwise and place on foil, cut sides down. Peel and slice apples. Using a small, sharp knife, make random, shallow cuts all over sweet potatoes and stick almonds and apple slices in them, like bristles. Bring up corners of the foil and twist to seal and form a handle. Place on a grill or grate over medium heat about 30 minutes or until sweet potatoes are tender.
Take care when opening foil. Steam will be hot. Drizzle with maple syrup and serve. .
Cook’s note: This makes a good side dish with meat from the grill. If it’s to be a vegetarian/vegan main dish, add more almonds for protein and healthy fats.