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Digging out of the snow? It’s a good time of year to be at home, rehearsing recipes for next summer’s camping trips. Try these swift and simple recipes.
Camping and RV
Recipe of the Week
One Pot Chicken Tetrazzini
Whether it’s a saucepan or slow cooker, it's all in one pot. Do you carry a slow cooker for camping, tailgating, RV travel? Why or why not? Leave a Comment.
1 can condensed cream of chicken soup
1 soup can milk
2 cans, 10 ounces each, chunk chicken, broken up
2 cups water
2 chicken bouillon cubes or 2 teaspoons powdered chicken soup base
½ cup dry white wine or white grape juice
8 to 12 ounces sliced fresh mushrooms
12- ounce box of spaghetti, spaghettini or linguine
In the pan whisk soup and milk until well blended. Then stir in chicken, water, bouillon, wine and mushrooms and bring to a boil. Then stir in broken spaghetti. Cover and cook over low heat until pasta is tender. Stir and serve. Serves 6 to 8.
Slow cooker method: cook without spaghetti 4-6 hours on Low, then add broken spaghetti and cook 2 hours more.
Tips for the Camp Cook
* An easy way to break up canned, solid pack chicken, tuna , etc. is to open the can and twist a fork in it. As you empty the can contents will break up further.
* Rule of thumb: plan two ounces of pasta for each adult serving.
* When a recipe calls for graham cracker crumbs try something different: chocolate cookies, vanilla wafers, shortbread, even Ritz or soda crackers.
* Save time and space by buying canned, diced tomatoes with added flavors such as garlic, green pepper, etc. However, fFor better flavor, buy plain diced tomatoes and add fresh onion, pepper, garlic, etc.
* Use a rubber spatula to scrape dishes clean. Rinsing them with running water wastes water and also adds fatty glop to your holding tank.
* Save a grated cheese container and fill it with baking soda. Sprinkle it liberally in the kitchen waste basket to snuff odors. Last thing at night, sprinkle some in damp sinks and shower pan to kill any bugs that dare to come in.
* The cheapest roach killer is borax, commonly sold as 20 Mule Team Borax. Roaches just have to touch it, not eat it. Mixed with sugar and served on a damp sponge it’s also a bait for ants.
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Recipe of the Week
Crock ‘o Baloney
Serve it as a hot meal or an appetizer dip. It’s good in buns, super for tailgating. Good quality bologna sausage from the deli is packed with meaty flavor and garlicky goodness.
3-pounds good quality bologna sausage
Large onion, diced
2 pounds chopped sauerkraut, rinsed and drained
Heaping tablespoon caraway seeds
2 tablespoons sweet paprika
12-ounce can beer
1 pint sour cream
Ask the butcher to grind the bologna or chop it in batches in your food processor. Mix sausage, onion, caraway, paprika and beer. Bring to a boil. Cover, reduce heat and simmer 30-60 minutes. In a slow cooker give it 6 hours on Low. Stir in sour cream and serve. Serves 12 to 14.
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Foil Recipe of the Week
Tuna Steaks Tuscany
4 tuna steaks
4 teaspoons ketchup
Salt, pepper, crumbed dry thyme
4 tablespoons chopped stuffed olives OR
4 tablespoons sliced black olives or more to taste
2 cups cooked rice
4 tablespoons lemon vinaigrette or to taste
Set out four squares of foil and smear centers with olive oil. Place a tuna steak on each. Spread a teaspoon of ketchup on each steak. Sprinkle very lightly with salt, pepper and dried thyme.
Mix olives and rice and mound over steaks. Drizzle with lemon vinaigrette.
Bring up corners of foil and twist to seal foil while also forming a handle. Place over medium coals tuna side down. Cook until tuna is done to your liking. (While sushi grade tuna can be eaten seared or raw, tuna will be firmer and meatier at 145-155 degrees.) Beware of hot steam when opening packet. Serves 4.