Friday, September 15, 2017

Smart Shortcut Recipes for Camping and RV

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Camp and RV Recipe of the Week
Swansea Sweetcakes
    No oven, no problem. Try this traditional Welsh recipe for fried cakes.

2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 stick butter
1 cup golden raisins
1 jumbo egg

    Mix dry ingredients and cut in butter until mealy. Stir in beaten eggs and raisins.  Dough will be very thick.
    Pinch off walnut-size pieces of dough and flatten them to 2-inch circles in your hands. Fry on a hot, dry skillet or griddle until browned on both sides. Cool on a rack. Eat them plain or sprinkle with sugar, top with frosting or crumble into a bowl of vanilla yogurt. Makes about 3 dozen. 

Camp Cook Tips

    * In a skillet, make layers using 8-inch flour tortillas with sloppy joe and grated cheese between. Top with grated cheese. Cover and cook over low-medium heat.

    * Freeze foods in slow cooker liners or roasting bags, then reheat in hot water and you won’t have to wash a pan.

    * Crush a cup of frosted flakes and scatter in a pie shell before adding sliced apples and your favorite apple pie ingredients. Flakes will soak up excess juice while adding sweetness. 

    * The most tender celery leaves make a pretty garnish. Celery trimmings can also be chopped and dried to scatter in soup and stew.

    * Make frypan pizza crust. Add beer to biscuit mix to make a thick dough. Spread it 1/4 inch thick in a greased skillet. Cover, bake partially, then add pizza toppings and continue stove-top cooking until crust is golden brown.

    * Add a little white miso paste to homemade or store-bought soups.

    * For more interesting slices, incorporate some string cheese, hardboiled eggs or parboiled  whole carrots when shaping a meatloaf.
    * You can still buy packets of unsweetened Kool-Aid. It’s cheap and a flavor powerhouse in a featherweight package. Use sugar or any sweetener of your choice.  Lime flavor plus pineapple juice,  apricot nectar and sweetener make a good fruit drink and a killer rum punch.


Campground Potluck Recipe of the Week


Camp Cauldron Minestrone
    Many cold weather camping groups have a traditional chowder or stew recipe that is served after skiing or a hike. (I love the corn chowder winter hiking parties in Ohio). Here’s a recipe that could become a tradition for your family or camping club.
    All you need now is a BIG pot to put on the grate or camp stove. Fine-tune the recipe as you go,  depending on what you have on hand and how many people show up.

4 to 6 quarts chicken broth
12-ounce package grated cabbage for cole slaw
10-ounce package chopped spinach, thawed and drained
2 cups each diced turnips, carrots, onions, zucchini
2 tablespoons Italian seasoning
6-ounce can tomato paste
28- to 32-ounce can diced tomatoes
1 cup broken spaghetti or small pasta such as dilatini
28-ounce can kidney beans
Salt, pepper to taste
Grated Parmesan cheese

    Bring 4 quarts broth to a boil and stir in vegetables. Cover and simmer until vegetables are tender. Stir in seasoning, tomato paste and tomatoes and continue simmering while flavors blend. Stir in pasta and beans. When pasta is tender, add more broth as desired, heat through and adjust seasonings. Serve in soup bowls and pass the Parmesan.

Foil Recipe of the Week
Jelled Carrot Salad
    OK, so this isn’t really a foil recipe. It’s a jelled salad you make in a plastic bag and eat out of the bag. It’s still in line with our goal to eliminate dishwashing, right?  Add vegetables to taste. It works with regular or sugar-free jell.

1 bag of shredded carrots
1 bag of shredded cabbage for cole slaw
Small can crushed pineapple
2 packets, 4 servings each, orange, lemon or lime gelatin dessert mix
2 cups boiling water
1 cup cold water including juice from the pineapple
2/3 cup mayonnaise

    Set out 8 zip-top sandwich bags or snack bags. Drain pineapple, saving juice for making the jell. Put some carrots, cabbage and pineapple in each bag. (You don't need them all).  In a bowl, dissolve jell in boiling water. Stir in cold water/juice, then whisk in mayonnaise until smooth. Holding bag open , add a scant half cup liquid gelatin.  Seal bag and chill several hours until gelatin sets.  Eat out of the bag. Serves 8.
    Cook’s note: you can also cut a corner out of the bag and squeeze out the salad so you don’t even need a spoon.

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