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Camping recipes work all year, providing shortcuts in the kitchen at home. You'll also use these smart moves in camp to save fuel, water, mess and hassle.
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Galley Recipe of the Week
No-Bake Pumpkin Cream Cake
Are you leaning lean? This recipe is easily made with ingredients that are available in low-fat, no-fat, low sodium and/or no-sugar versions.
1 box graham crackers
½ of an 8-ounce brick of cream cheese, softened
1 tablespoon each sugar and milk
1 ½ cups whipped topping
8-serving package French vanilla instant pudding mix
1 cup milk
15-ounce can solid pack pumpkin
1 ½ teaspoons pumpkin pie spice
Line a 9 X 13-inch dish with graham crackers, cutting to fit to make a solid layer. Mix cream cheese, sugar and the tablespoon of milk until smooth. Fold in whipped topping and spread over crackers. Top with another layer of graham crackers.
In the same bowl whisk pudding mix, cup of milk, pumpkin and spices. Pour over cracker layer and spread in an even layer. Cover with plastic wrap and chill at least two hours. Cut in squares. Serves 8 to 12.
Camp Cook Tips
* The cheapest dish rag is a square of nylon net about 18 X 18 inches Buy net it by the yard in fabric stores. Cut it up. Wad it up in your hand. When dishes are done shake out the square of net in the wind and all water and food bits come loose. Net stows clean and dry.
* Make easy pan coating for baking and browning. Stir 1 cup each flour, shortening and vegetable oil. Put in a container. Slip your hand in a sandwich bag, scoop up coating and paint it generously and evenly on pans.
* The older and thicker the balsamic vinegar the richer the flavor. Use sparingly.
* “Green” bags (such as the Debbie Meyer brand) extend produce life but they are expensive. To keep them handy for re-use, stuff into cardboard paper towel spools. Label one tube for large, one for small. Any plastic bags should be thoroughly dry before stowing.
* Bucatini looks like spaghetti but it’s hollow, so it absorbs twice the sauce. Drain, toss with a cup of buttermilk, then add Alfredo sauce
* See Janet’s latest recipes for homemade trail mix. Save money, control portions, eat healthier, use ingredients that are right for YOU. Https://createagorp.blogspot.com .
Survival Food Handbook is a guide to using supermarket staples for camping, boondocking, emergencies. No high-priced survival foods needed. More than a recipe book, it’s a food survival guide that covers alternative stoves, understanding food expiration dates, surviving after a floor or forest fire, and what to do in a power outage.
Campground Potluck Recipe of the Week
This rice pilaf bursts with flavor thanks to two types of scrumptious nuts.
4 cups raw rice
½ stick butter
1 tablespoon each salt and curry powder
4 cups water
4 cups chicken broth
1 cup pistachio nuts
1 cup cashew halves
1 cup golden raisins
In a large pot, saute rice in melted butter, stirring in curry powder until it’s fragrant. Add water and broth. Bring to a boil. Cover, reduce heat and cook until rice is tender. Fold in nuts and raisins. Cover and let stand 10 minutes. Makes 16 to 18 servings.
Foil Recipe of the Week
Cook in foil. Eat out of the foil. Turn a frozen cooked hamburger in bun, such as the White Castle brand, into a fork-tender hot meal. If you use slider size burgers, you’ll need two or more per portion.
Hot “Roast Beef” Sandwich
1 slice from a large, sweet onion
1 ring sliced from a large, whole, seeded green pepper
1 hamburger in a bun, thawed
Can or jar of beef gravy
Grease center of foil and place onion slice on it. Top with pepper ring and a tablespoon of gravy. Open bun and spread about a teaspoon of gravy on the meat. Close bun. Place hamburger in bun in the pepper ring and spoon on gravy to taste. Bring up four corners of the foil and twist to seal and also to form a handle. Place over well-started coals, or in a 350 degree oven, to heat thoroughly and soften the onion. Serves one.