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Camp and RV
Recipe of the Week
Here’s a way to have big pot of spaghetti without wasting water. The family will love it and you can easily make it vegetarian or not by adding browned ground beef or pork, cooked chicken, bits of ham or canned tuna.
3 cups water
Medium onion, diced
2-3 ribs celery, diced
Small green or red pepper, seeded and diced
12-ounce box of spaghetti
2 cans condensed tomato soup
1 tablespoon Italian seasoning
5-ounce jar of salad olives, drained
10-ounce can of mushrooms, drained
1 pound ground meat, browned and broken up (optional)
4-ounce piece of Parmesan cheese
Bring water to a boil with onion, pepper and celery. When it boils, break spaghetti into the pot, stirring and pushing it down to keep it in the water.
When spaghetti is tender, do not drain. Stir in soup. Add seasoning, olives, mushrooms and meat if using. Heat, stirring occasionally, until it’s hot and ready. Top each portion with shaved Parmesan. Serves 6.
Tips for the Camp Cook
* Brown thawed potato tots in hot oil in a roomy skillet. When they are golden and crusty, sprinkle with lemon pepper to serve with seafood, onion or garlic salt to serve with pot roast, cinnamon sugar to serve with pork chops. To make them a vegetarian main dish, stir in chopped, hard-cooked eggs and lots of shredded Swiss cheese.
* Sort through that box of old brass keys that don’t fit anything any more and put some on a key chain to take camping. You’ll find many uses for them: fishing sinker, lemon or lime reamer, prop under legs of wobbly picnic tables and a handy little scraper to clean out the treads of hiking boots.
* Make simple parfait. Layer a dollop of whipped tipping, a spoonful of cherry pie filling, a tablespoon of cherry yogurt, a shower of graham cracker crumbs. Repeat.
* Save a soy sauce bottle and fill it with sherry. Replace the plastic insert so sherry can be shaken out drop by drop. Pass it at the table to shake into soups and stews.
* A cookbook just for YOU Cooking Aboard Your RV, 2nd Edition for yourself or a gift.
Campground Potluck Recipe of the Week
Sour Cream Cat Head Biscuits
This recipe is easily doubled. It’s a snap to mix because you don’t have to cut in fat, roll out dough and cut out biscuits. Regular, full-fat sour cream makes the richest biscuits.
4 cups flour (preferably a soft wheat flour such as White Lily)
2 tablespoons baking powder
1 teaspoon each salt and baking soda
I pint sour cream.
Set the oven to 450 degrees. Mix dry ingredients and stir in sour cream to make a thick dough. Drop by heaping tablespoons on a greased baking sheet and bake about 12 minutes or under golden. Makes 2 dozen. Pile in a pyramid for the potluck table and provide a honey pot.
Foil Recipe of the Week
Cook it in foil. Eat from the foil. No dishwashing. Even people who don’t like beets go for the sweet, beefy taste of borscht.
Think "KISS" . Assemble this meal on a square of foil. Bring corners together and twist. Put on the grate, flat side down, over well-started coals. No turning needed.
Packaged shredded cabbage for cole slaw
Canned roast beef in gravy
Freshly ground pepper
For each serving:
Make each portion to order.
Drain beets, saving juice, and chop them fine. Lay out a square of foil and brush a little
vegetable oil over the center. Raise corners to form a bowl.
Place some roast beef and gravy in the bottom. Top with some shredded beets and shredded cabbage and a twist of the pepper mill, then more beef and gravy. Moisten with a little beet juice if need be. (Some brands of canned roast beef have more gravy than others.)
Join corners of the foil and twist to seal and to form a handle. Place on a grate over hot coals about 20 minutes. Beware hot steam when opening foil. Top with sour cream and serve with chunks of bread for mopping up the juices.