Janet Groene’s Survival Food Handbook isn’t only for preppers. It’s a guide to stocking your camper with ordinary supermarket ingredients for cruising, boondocking and emergencies.
Camp and RV
Recipe of the Week
Cheesy Vegetable Chowder
5 to 6 potatoes, scrubbed and diced
6 cups water
12-ounce bag of cauliflower and broccoli florets, thawed and drained
2 cans condensed cream soups (mushroom, chicken, celery)
½ soup can milk or water
Half a one-pound box of process cheese, such as Velveeta, diced
Salt, pepper, hot sauce
In a large kettle, cover potatoes with water and boil until almost tender. Cut up large pieces of broccoli and cauliflower, add to the soup and cook until tender. Whisk soups with milk or water and stir in. When it’s hot, reduce heat and stir in cheese. Cover and heat over very low heat just until cheese melts. Serves 6 to 8.
Campground Potluck Recipe of the Week
Crunchy Corn Salad
This salad is a snap to throw together but it’s important to add the Fritos only at the very last minute. The recipe is easily doubled or halved.
#10 can whole kernel corn, drained
2 green bell peppers, finely diced
1 red sweet pepper, finely diced
3 to 4 ribs celery, finely diced
1 bunch scallions, sliced thin
½ cup each white vinegar, vegetable oil and sugar
3 cups Fritos
Combine vegetables and sprinkle with sugar. Stir gently. Let stand 20-30 minutes and sugar will form a glaze. Whisk together vinegar and oil. Stir into vegetables. Adjust seasonings such as salt, pepper. Chill or serve at once. Just before serving, fold in Fritos. Provide a draining spoon for serving. Serves 10 to 12.
Tips for the Camp Cook
* Make “stained glass” pancakes. Cut small gum drops in half and stir into pancake batter at the rate of 1 cup gumdrops for 3 to 4 cups batter.
* Small, personal smoothie makers can do a lot but give me a full-size blender that can make one smoothie or a big batch of pancake batter, margaritas or filling for a custard pie. This Waring blender holds up to five cups.
* Make chunky cream of tomato soup starting with a packet of sausage gravy mix (two-cup size). Cook until thick, then stir in a 28-ounce can of diced tomatoes and a teaspoon of sugar. Serves 4.
* Serve stew or chili under a blanket. When it’s done, whisk a cup of milk, a cup of mayonnaise and cup of self-rising flour and pour slowly over hot, simmering stew. Cover and cook until “blanket: is firm.
* Dip chicken tenders in a saucer of hot sauce, then in crushed and finely chopped French-fried onion rings. Bake at 450 degrees.
Foil Recipe of the Week
Spicy Breakfast Bombs
The trick is bring up four corners of the square of foil so the slice of salami forms a shallow bowl.
4 slices spicy lunch meat such as salami
1 cup hashed brown potatoes, thawed
1 cup grated cheese such as pepper jack
Lay out a square of foil and spray centers. Place a slice of meat in the center and bring up corners so meat is “cupped” enough to hold 1/4 cup potatoes. Break an egg over the potatoes. Join corners of foil and twist. Place over medium coals about 10 minutes or until egg is done.
Carefully open foil (steam is hot) and sprinkle with 1/4 cup cheese. Loosely close foil for a few minutes while cheese melts. Serves 4.
Cook's note: this can also be made in a small, sprayed, disposable foil tart pan placed on a square of foil. Put sliced salami in the pan and fill with egg and potato. Then bring up corners of the foil.