Friday, September 01, 2017

Simple Recipes for Complete Camping Meals

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Camp and RV Recipe of the Week

Swift Skillet  Chili
    Attention bean-o-phobes! No beans in this chili. You can always bulk it up with a can of  beans if you like.  You’ll love the new taste and easy prep.

1 pound lean ground beef, pork or turkey
1 tablespoon vegetable oil
2 ½ cup hashed brown potatoes, thawed
Large onion, diced
Small green sweet pepper, seeded and diced
Small can sliced mushrooms, drained
8- to 10-ounce can tomato sauce
1 tablespoon chili powder (or to taste)
2 tablespoons steak sauce or Worcestershire
Salt, pepper to taste

    In a large skillet, brown ground meat in hot oil, gradually stirring in potatoes and other vegetables. Stir in remaining ingredients, cover and simmer slowly while flavors blend and vegetables get tender. Serves 4 to 6. 




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Campground Potluck Recipe of the Week
Crowd Pleaser Pineapple
    
2 large cans (20 ounces each) pineapple tidbits in their own juice
1 large can crushed pineapple in its own juice
1/4 cup plus 1 tablespoon flour
6-ounce package shredded sharp Cheddar cheese
1 sleeve buttery round crackers (e.g. Ritz)
1 stick butter, melted


    Butter or spray a casserole and set the oven for 350 degrees. Drain pineapple, saving 2/3 cup juice. Put pineapple in the casserole. Whisk flour into juice and pour over pineapple. Stir in cheese.


    Crumble crackers coarsely and sprinkle over casserole, then drizzle with melted butter. Bake 30 to 45 minutes or until bubbly and golden. Serves 10.

Tips for the Camp Cook
    

     * Make your own Irish cream liqueur. Whisk a cup of whipping cream and 1 ½ cups Irish whiskey into a can of sweetened condensed milk. Whisk in 2 teaspoons instant coffee, 2 tablespoons Hershey’s chocolate syrup and 1 teaspoon each vanilla and almond flavorings. Let steep for a few hours.  Serve on crushed ice or drizzle on ice cream, pound cake, fruit. Keep cold.

    * Can’t remove sticky residue? A temporary fix in camp is to dust it lightly with flour and brush off excess. 


    * To keep the end of nylon or poly rope from raveling, carefully hold over a lit match until fibers melt. 


    * I’m all thumbs but I can fix lots of problems with a spritz of WD-40, duct tape or a tie wrap. I carry tie wraps in a variety of sizes. I just used a small one to affix the dog's new rabies tag to her collar.


      * Are frozen hashed brown potatoes a favorite on your camping shopping list? If you buy O’Brien potatoes instead, the onion and green pepper are already there.  



  



Foil Recipe of the Week

Salmon Pinwheels
    Hot gravy is optional and you can also skip the raw vegetables if you must.

6-ounce can boneless, skinless, wild salmon, shredded
2 cups biscuit mix plus more biscuit mix, or plain flour, for shaping dough
½ teaspoon dried thyme
Milk
½ cup finely chopped celery
½ cup finely chopped onion
1/4 cup finely chopped green pepper

Optional Gravy
1 can condensed cream of celery, mushroom or chicken soup
½ teaspoon smoked paprika
3 tablespoons milk

    Set out four squares of nonstick foil. Brush centers lightly with oil or soft butter. 


    In a bowl mix biscuit mix and thyme with enough milk to make a thick dough. Turn out on floured paper toweling. Knead just until well mixed and pat into a 12-inch square. 


    Scatter salmon and vegetables evenly over dough. Roll up. Cut in 8 slices. Place two slices on each piece of foil and fold foil to seal packet. 

    Handling carefully, bake packets over a well-started medium fire. Turn often and check for doneness after about 15 minutes. Dough will rise and turn firm and golden   

    In a nonstick skillet over high-medium heat, stir soup, paprika and milk until hot and smooth. Ladle over salmon spirals. Serves 4.   

1 comment:

Gregg Dunne said...

8/23/17
Yum cannot wait to try this recipe out! Looks absolutely delicious, thanks for the share!
Gregg