Friday, December 29, 2017

Ring in New Easy Recipes for Camping, RV Travel

Blog copyright Janet Groene, all rights reserved. This blog has had more than 156,000 views. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com



Subscribe to this blog for Kindle and Amazon will send it to your device automically each week. Free trial. 






Camp and RV 
Recipe of the Week

No Bake Raisin Bars
While you’re at it, make this recipe twice, using the same pan and  bowl each time. These bar cookies will go like hotcakes. For corn syrup you can also substitute a heavy syrup like honey, sorghum or Lyle’s syrup. You might vary flavorings, use tahini instead of peanut butter, add  different types of nuts or use raisins this time and dried cranberries next time. 

½ cup each brown sugar, peanut butter and light or dark corn syrup
1 teaspoon vanilla flavoring
1 teaspoon orange, almond or butter flavoring
In a large microware container, nuke sugar, peanut butter and syrup on High for 2 minutes. Ingredients can also be boiled in a pan on the stove.  Stir in flavoring, then pour over a mixture of

2 ½ cups crisp rice cereal
2 cups minute oats
1 cup each raisins and chopped nuts

Using the back of a wet spoon, press firmly in an even layer in a greased 9 X 13-inch pan. Cool completely. Cut in bars. Makes 20 to 24. Arrange on a place and sprinkle with powdered sugar. Wrapped in individually in waxed paper, they make good snacks eat on the go. Nice gifts for campground neighbors too!



Campground Potluck Recipe of the Week
Chop Chop Salad
Celebrate the New Year with a campground potluck. It' super fast because you throw together a colorful calico of canned goods to create a salad course for the  potlulck table.

1 can whole kernel corn, drained
1 can white shoepeg corn, drained
1 ½ cups thawed peas
1 can wax beans, drained
1 can cut green beans, drained
Small jar diced pimento, drained
Large sweet onion, diced
Medium red onion, diced
Medium green pepper, diced
1 cup diced celery
1 cup each vinegar, sugar and vegetable oil
2 tablespoons water
2 teaspoons salt
1 teaspoon pepper

Mix vegetables in a large plastic bag. Bring vinegar, sugar, oil, water, salt and pepper to a boil. Stir until sugar dissolves. Cool and pour over vegetables. Refrigerate overnight, turning occasionally. Punch holes in the bag to drain off marinade. Open bag and pour vegetables into a serving bowl. Serves 10-12.
Cook’s note: because the marinade contains oil it’s best to drain it into a waste container, not the RV sink.

Camp Cook Tips

*Make a crunchy topping for soup or salad. Chop 2 slices pre-cooked bacon and 2 scallions. Cut corn from one fresh cob. Toss together. Sprinkle on.

* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage.

* Do you use rubberized shelf lining? A similar material is sold in large pieces for anti-slip use under throw rugs. Get much more for the money. Cut to fit as needed.  An 8-inch square of this material is also a good gripper for opening jars. PS. Line the bottom of the toolbox and tackle box with this material too.

* Are you a beach comber? Scallop or tellin shells make attractive single servers for soft butter.

* You can always float a piece of foil over a pot as a makeshift lid, but it pays to invest in a sturdy, stainless steel,  one-size-fits-all lid you will use and reuse. 

Foil Recipe of the Week
Campfire cooks can cook in foil, eat from the foil. These bundles can also be placed on a baking sheet and oven-heated. Just pass out individual bundles and forks. No dishwashing is needed.




Tater Tots and Hot Dogs
Even the pickiest kids love these two foods. The peppers are optional but the onion slice makes a nice base for the package, even if it isn’t eaten.

1 can condensed cheese soup
1/4 cup ketchup
1 tablespoon prepared mustard
Hot dogs, sliced
Tater Tots, thawed
Thin slices from large, whole onion
Thin slices from large, whole sweet pepper (red, green, yellow)

In a bowl whisk ketchup, soup and mustard. Set aside. Cut one square of foil per person and spray or oil the center. Place an onion slice on each. Top with pepper slice(s) if using.
Bring up edges of foil to form a cup while you pile on sliced hot dogs and Tater Tots to taste. Spoon some of the soup mixture over all. Twist four corners of the foil to seal the package and make a handle.
Place over medium coals and roast until heated through. Steam will be hot. Open carefully.

See more of Janet Groene's shortcut recipes at https://boatcook.blogspot.com

No comments: