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Camp and RV
Recipe of the Week
Salmon Rice Romanoff
1 can of salmon, drained
1/4 stick butter
8-ounce pouch of steamed rice
½ cup each small curd cottage cheese, sour cream, shredded Cheddar
½ teaspoon onion powder
1/4 teaspoon dried dill weed
Remove salmon skin and bone. In a medium skillet, melt butter and scatter chunks of salmon evenly on the bottom. Top with an even layer of rice. In a bowl whisk cottage cheese, sour cream, onion powder and dill. Spoon over rice. Cover and heat through. Stir and serve. Pass the Tabasco. Serves 2.
Camp Cook Tips
* Some bad smells are almost impossible to oust. They include tomcat spray, decayed wildlife that snuck into the RV and died or a rogue potato that went bad in the bin. When you have to get tough, try activated charcoal. It works best in an enclosed area such as a cupboard or ice chest.
* If you have rust in galley ware, keep it from recurring by using stainless steel wool, not steel wool.
* If a rust stain develops on a Formica counter, try removing it with a rubber eraser.
* Fun for tailgate parties! This sturdy stainless steel rack is for easy grilling, roasting, serving of chicken drumsticks, wingettes, stuffed banana peppers. Also holds ice cream cones while you fill and serve.
* After cleaning and drying a waste basket, sprinkle a little powdered detergent in the bottom, even if you use a plastic liner. It will discourage bugs and make it easier to clean the container next time. Just add a little water, swish and dry.
* This heavy duty fruit corer bores through with ease, then opens to eject the core. You’ll use it on apples, pears and other fruit. Core cucumbers and stuff with tuna salad. Core zucchini, stuff with ground meat, wrap in foil and roast. Core a potato, put a hot dog in the hole and bake.
Campground Potluck Recipe of the Week
This recipe from Roosevelt Lodge in Yellowstone National Park has been beloved for years. It’s served in the restaurant, camp-outs and the Lodge's campfire nights. The next time you need a bodacious camping meal for a crowd, share this dish.
The original recipe says you can drain the liquid from the beans for a thicker dish but I dump in the entire contents of each can.
1 pound hamburger or sausage
1/2 pound bacon, diced in ½ inch pieces
1 onion, diced
16-ounce can pork and beans
12-ounce can kidney beans
14-ounce can lima beans
12-ounce can butter beans
½ cup brown sugar
1 tablespoons cider vinegar
1 tablespoon prepared mustard
½ cup ketchup
Salt and pepper to taste
Fry out meats. Drain fat. Saute onions in meat. Stir in remaining ingredients. The “official” recipe is to bake it at 325 degrees for 45 minutes but it also works on the stove top, campfire or grate.
See the Pantry Recipe of the Week, made entirely with ingredients from your emergency pantry. Spare food is travel insurance. Go to Boat Cook.
How much food to stock for two people for two weeks in the boondocks? Six people on a wilderness weekend? A couple in the outback for a month? Survival Food Handbook is a guide to stow-able supermarket foods for convenience or emergencies. Be a prepper without high-priced survival rations.
Foil Recipe of the Week
This is the only recipe you’ll ever need for making a vegetable dish in foil on the campfire. The recipe makes about 2 cups sauce, or enough for 8 to 10 servings. Use any vegetable or, better still, a colorful mixture.
Vegetable Recipe Per Serving:
Lay out a square of foil and spray or butter the center. Bring up corners of foil to form a bowl. Add 1 to 2 cups well drained canned or parboiled vegetables.. Spoon on sauce (see below) to taste.
Join corners of foil and twist to seal and form a handle. (Think of a large Hershey’s Kiss). Cook over medium coals to heat thoroughly. Be careful of hot steam when opening foil. Sprinkle with topping (see below) to taste.
½ cup mayonnaise
1 cup sour cream
1 teaspoon each salt, pepper
6- to 8-ounce package grated cheddar cheese
Optional: ½ teaspoon onion or garlic powder
Whisk eggs until light. Gradually whisk in mayonnaise, sour cream, seasonings. Fold in cheese and onion or garlic powder. Keep cold up to 5 days.
2/3 stick butter (or more to taste)
2 sleeves buttery crackers such as Club, Town House or Ritz
1/4 cup each dried parsley flakes and grated hard cheese such as Parmesan
Melt butter in a large skillet. Crumble crackers coarsely and toss with butter. Cool, add cheese and put in a plastic bag or covered container. Keep cold and use as desired.