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CAMPING AND RV RECIPE OF THE WEEK
Quick-Start Corned Beef and Cabbage
Corned beef is salty and so is bouillon, so extra seasoning may not be needed. Pass condiments at the table.
12-ounce can corned beef
32-ounce carton chicken or beef broth OR
4 cups water and 4 bouillon cubes (chicken, beef, ham or vegetable)
14- to 16-ounce package shredded cabbage for cole slaw
1 teaspoon dry mustard
2 cups raw long-grain rice
Salt, pepper, hot sauce
Turn corned beef out of the can on a paper plate. Scrape off excess fat and twist a fork in the meat to break it up. Bring broth or water with bouillon to a boil and stir in cabbage, corned beef, mustard and rice. Bring back to a boil, stir to break up corned beef. Reduce heat, cover and simmer 20 minutes or until rice is tender. (Brown rices takes longer.) Pass the salt, pepper and hot sauce. Serves 4.
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Tips for the Camp Cook
* One of the easiest and most satisfying desserts is this sweet-but-not-too-sweet Latin classic. Spread crackers with cream cheese and guava paste. Done!
* Recycle that big pile of CD’s you don’t use any more. Wrap each in clear plastic wrap. Use as dessert plates. Replace used wrap with clean wrap for the next use. This is a good task for the kids.
* Do your cake layers skate and shift? Stack and frost the layer cake, then run a couple of strands of dry spaghetti as “shafts” through the cake to keep layers in place until frosting hardens. Don’t forget to remove them.
* Sprinkle vanilla wafer crumbs over a bottom crust before adding fruit for pie. It will add flavor and will help absorb excess juice.
* When you need just a little lemon or lime juice, plunge in an ice pick, then squeeze. Fruit will stay fresher for the next round.
* Cook and drain carrots and fold in a little sugar and horseradish. Butter optional.
* If you are frying a lot of sausage links, put a skewer through several and you won’t have to turn them one at a time.
Recipe of the Week
Upside Down Cakes
Not your ordinary peach or pineapple upside down cake! On the minus side, these cakes must be baked in an oven, so skip this if you don’t have one. On the plus side they don’t need frosting, they travel well and they’ll be talked about.
1 1/2 cups graham cracker crumbs
1 cup chopped pecans or walnuts
2/3 cup packed brown sugar
2 sticks butter, melted
Mix all this together while butter is hot. Pack into two, single-layer cake pans that are greased and lined with waxed paper. Pack down firmly. Chill until firm. Save the bowl.
1 box vanilla cake mix
Ingredients called for on the box
In the same bowl make the cake mix according to package directions. Carefully spoon batter over the graham cracker layer and bake about 25 minutes or until cake is firm to the touch.
Let stand 5 minutes. Loosen cake around the sides. Carefully flip over onto plates and cool. Then carefully peel off waxed paper. Cut in wedges. It’s good alone or you can provide whipped topping. Serves 12.
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Foil Recipe of the Week
Not Your Mama’s Jambalaya
Mama might not approve of this shortcut, but she would like not having to wash dishes. Cook in foil, eat out of the foil.
Large green pepper(s)
Finely diced cooked ham
3 large, de-veined, tail-on shrimp per portion, thawed
Lay out a square of foil for each portion. Smear center with olive oil. Cut top and bottom off pepper, remove seeds and slice in half-inch rings. Place a ring on each piece of foil.
Mix rice with ketchup, garlic salt, thyme and diced ham to taste. Mound on pepper ring. Top with shrimp. Sprinkle with Tabasco sauce.
Bring up corners of the foil and twist to seal foil and form a handle.(Like a giant Hershey’s Kiss) Place on grate over well-started coals, or in a 350 degree oven 20-30 minutes until heated through and shrimp is pink. Take care when opening foil. Steam is HOT.