Friday, December 22, 2017

Camping and RV Recipe for Holidays and Every Day

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Camp and RV 
Recipe of the Week
New Year’s Eve Fudge
Let’s go camping for New Year’s Eve and have a big batch of this fudge ready to pass around the campfire.  Chocolate chips come in packages of 6 and 12 ounces. You need a total of 18 ounces.  Here’s how.

3 packages, 6 ounces each, semi-sweet real chocolate chips
14-ounc e can sweetened condensed milk
1/4 teaspoon salt
1 cup chopped nuts
1 ½ teaspoons vanilla extract

Butter an 8 X 8-inch pan and line the bottom with waxed paper. In a heavy pan over low heat, or in the microwave, melt chocolate with condensed milk and salt. Remove from heat and stir in nuts and vanilla. Spread in pan and chill until firm. Turn out on a cutting board, remove paper and cut in squares. It’s now ready to store at “room” temperature. 

Camp Cook Tips

*First, make sandwiches with peanut butter and thinly sliced apples. Then dip them in egg and milk mixture as for French toast and fry in butter. Serve sprinkled with powdered sugar. 

* Can’t get stubborn smells out of  plastic food storage containers?  When they are clean and thoroughly dry, put them in a big, plastic bag and sprinkle generously with baking soda. Close bag. Shake. The next day, wipe away the soda with a clean, dry cloth.

* Old-fashioned electric heating pads are a plus in camping when you have hookups. Pre-warm beds for humans and pets or pre-heat a stack of dinner plates between two heating pads. 

  * Make your own “condensed” soup mix. Stir together ½ cup nonfat dry milk, 2 teaspoons powdered chicken bouillon, 2 tablespoons cornstarch and 1 1/3 cups cold water.  Cook, stirring until it thickens. Stir in ½ cup or more cooked celery, mushrooms, chicken or vegetables. Season to taste with garlic salt, pepper, thyme, etc. Thin with water or milk to taste. To make cream of tomato soup, add 2 tablespoons tomato paste and 1 to 2 teaspoons sugar.  

Campground Potluck Recipe of the Week

Icebox Blueberry Dessert
1 ½ cups graham cracker or cookie crumbs
3 tablespoons brown sugar
1 stick butter, melted
1 packet lemon gelatin dessert mix
1 ½ cups boiling water
8-ounce container whipped topping
2 cups fresh blueberries

Mix crumbs, sugar and melted butter in a 9 X 13-inch dish. Tamp down firmly to make an even layer. Chill. Dissolve gelatin in boiling water. When it’s cool and starting to gel, fold in half the whipped topping and spread over crust. Return to the fridge to firm up. Fold blueberres into remaining topping and spread over gelatin layer. Chill thoroughly. Serves 12. 

Foil Recipe of the Week
Cook in foil. Eat from the foil. No dish washing. If you have fresh parsley, mince it and add to the chicken mixture. 

Orange Honey 
Turkey ‘n Dressing
6-ounce package chicken stuffing mix
Hot water
2 pieces precooked bacon, crumbled
10-ounce can chunk turkey or chicken
1 tablespoon each thawed orange juice concentrate and orange blossom honey

Butter for foil

Lay out 4 to  6 squares of nonstick foil and butter the centers. In a bowl add hot water to stuffing mix until it’s moist. Fold in bacon. Place a patty of stuffing on each piece of foil. In the same bowl, break up undrained chicken and stir in orange juice concentrate and honey. Pile atop stuffing mix. Bring up 4 corners of the foil and twist to seal. (This also forms a handle. It looks like a big Hershey’s kiss). 
Place over coals or the grill or in the oven to heat through. Open carefully. Steam is hot. Eat right out of the foil. Serves 4 to 6. 

1 comment:

Thrifty Campers said...

These look simple enough. Yumm!