Friday, January 12, 2018

Swift, Simple Recipes for Camping and RV Travel

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Camp and RV Recipe of the Week
Hobo Stroganoff
    Save money by using ground beef (or even ground chicken, pork or turkey) instead of sirloin tips. Save fuel with faster cook times. Get the same creamy flavor of the real thing.
1 pound ground beef
½ stick butter
Medium onion, finely diced
Small can mushroom slices, drained
1 teaspoon minced garlic
2 tablespoons flour
1 can cream of mushroom soup
1/4 cup water or dry red wine
1 cup sour cream (8-ounce carton)


    Brown ground beef in hot butter, gradually stirring in onion, mushrooms and garlic. When meat is no longer pink, push meat aside and stir flour into pan drippings. Stir in mushroom soup and water or wine. Cover, reduce heat and simmer 5 minutes to thicken. Stir in sour cream to heat but do not boil. Serve over noodles, rice, biscuits, toast or crisp Chinese noodles.  Serves 4 to 6.

Campground Potluck Recipe of the Week
Apple Crisp for a Really BIG Crowd
 


  It’s always a puzzle to multiply ordinary recipes enough to feed a really, REALLY big crowd. This recipe is thanks to Down Home in the Wiregrass, a fund raiser cookbook published by the Huxford Genealogical Society, PO Box 595, Homerville GA 31634. To order the book send $20 postpaid or visit the library and buy the book for $15 plus sales tax.
2 ½ quarts sliced apples (10 cups)
1/3 cup lemon juice
2 cups water
10 sticks butter
6 pounds brown sugar
1 pound nonfat dry milk
6 cups sifted flour
3 cups rolled oats
2 2/3 tablespoons cinnamon
2 teaspoon salt


    Arrange apples in four greased pans, each about 12 X 20 X 2 inches. Mix lemon juice and water and pour over apples. To make the topping, cut butter into the dry ingredients. Cover apples with topping and pat down firmly. Bake 30 to 40 minutes at 350 degrees. Serves 100.
Tips for the Camp Cook

          * To clean the coffee grinder occasionally to remove stale oils, run it with a torn-up slice of day-old bread.

    * If you don’t have a spatter screen,put a metal sieve or colander over the frypan.

    * To make burgers cook faster, poke your finger through the
middle to make a hole. It will fill in during cooking.
 
    * Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil.  Or, put the batter in a squeeze bottle, snip the tip to make it a little larger if necessary, and squirt away. 


    * To keep pasta from boiling over, add a tablespoon of olive oil or butter to the water.

    * To remove corn silk, wear rubber gloves or run a damp paper towel over the ear.
       
    * Champion grillmasters know this secret. Parboil wursts and sausages 6 to 8 minutes. Excess fat will float away and the sausages won’t crack when grilled.





    * Cooking Aboard Your RV, 2nd Edition has more than 200 shortcut recipes for camping and RV trips.



Foil Recipe of the Week
    Cook it in foil. Eat from the foil to cut down on dishwashing.
Corn Pies
1 egg
1/4 cup milk
1 box Jiffy cornbread mix
½ cup flour
1/8 teaspoon cayenne pepper (optional)
4 slices pre-cooked bacon, broken up
1 tart apple, peeled and finely chopped
4 slices cheese
    Lay out four pieces of nonstick foil and spray or grease centers generously. Whisk egg and milk, then mix in cornbread mix, cayenne and flour to make a thick dough. Divide dough into four portions.  Using floured fingers, pat into four circles on the greased sections of the  foil. Top with bacon and chopped apple. Fold dough over and press to seal.
    Fold foil to seal and bake over well-started coals, turning often, for about 20 minutes or until cornbread is puffy and browned. If you bake in the oven, no turning is necessary.  Open foil carefully (hot steam!) and lay a piece of cheese over hot corn pie to melt. Serves 4.

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