Friday, March 23, 2018

Snappy, Delicious Recipes for Camping, Motorhome, RV

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Camping winter or summer, seashore or mountains, we all eat. Let's make it easy. 

Camp and RV Recipe of the Week

Travelin’ Tortoni
Tortoni is not only a tony dessert. It’s ready in individual portions so you can take out one or all. 

1 packet instant pistachio pudding
1 ½ cups light cream
2 cups thawed whipped topping
½ cup chopped, drained maraschino cherries
1/4 cup miniature chocolate chips
1/4 cup golden raisins
Whisk pudding and ight cream until well blended. Stir in whipped topping, cherries, chocolate chips and raisins. Freeze in cupcake papers. After freezing the individual cops can be put in a bag and kept frozen. Makes 12 portions. 

Campground Potluck Recipe of the Week
Slow Cooker Chicken Subs

Finger foods are always popular at campground potlucks. These sandwiches  also go over big for tailgating and infield parties. For the potluck platter, make up full-size hero sandwiches and  cut in halves or thirds.

1 deli-roasted chicken 
1 tablespoon mixed Italian seasonings
1 teaspoon garlic salt
Large onion, diced
1 or 2 cans mushroom stems and pieces, drained
Medium yellow squash, diced
Small zucchini squash, diced
Green sweet pepper, diced
Red sweet pepper, diced
20-ounce can of spaghetti sauce
8 to 12  sub rolls
Optional: 1 tub of deli coleslaw

Cut chicken into bite size bits. Toss chicken, Italian seasoning and salt together in the slow cooker. Stir in everything else and cook 4 1/2 hours on Low or 2 ½ hours on High. Make sandwiches and top with slaw if you wish. Cut sandwiches in portions and fasten with  toothpicks. Arrange on a platter and serve at once. Makes 16 to 24 portions. 

Tips for the Camp Cook

* Campers who have electrical hookup use an Instant Pot for everything from a rice steamer to a roaster.

*If you have room to carry only one bread, make it sub rolls. Cut them in half make hot dog buns. Make sandwiches, individual pizzas, lobster rolls, garlic bread and hot and cold subs. They also make great cinnamon toast in the frypan.  Slice, butter cut sides, fry and sprinkle with cinnamon sugar.

* Easy dessert. Make crumbs out of frosted flakes. Dip washed, dried strawberries in whipped topping, roll in crumbs, eat at once. 

* When you are lining a pan with plastic wrap to fill with a molded recipe that is to be removed after chilling (such as an icebox cake), put a little blob of butter in corners of the pan to keep the plastic in place better. 

* Hundreds of inspired recipes from Janet Groene save time, save water, save space, save hassle when you’re on the go. Great Mother’s Day gift idea. I keep one at home for planning shopping lists, one in the camper Cooking Aboard Your RV, 2nd Edition

* Buy or make two dozen old-fashioned oatmeal cookies Brush each lightly with milk and “frost” with whipped topping. Form a tunnel out of aluminum foil. Stack cookies in it to form a long log. Wrap and chill. Just before serving, remove foil and frost entire log with more whipped topping. Slice and serve. 

* To peel hard-cooked eggs easier, cook older eggs. Cook, then  lightly smash shell on the wide end and cool in ice water. Peel.
* To make quick beignets, unroll a tube of crescent rolls and press seams to make a large square. Cut in small squares, deep fry in hot vegetable oil until golden and smother with powdered sugar. 

Foil Recipe of the Week
Tube Steak Crown Roast
Have fun with the name of this inelegant , cheap campfire meal.  It works best with thin,  inexpensive hotdogs. 

Per Portion:
1 corn tortilla
Ketchup or mustard
2 hot dogs
½ cup thawed or reconstituted hashed browned potatoes
1 pat butter
1/4 cup salsa or well-drained sauerkraut

Lay out a square of foil for each portion. Grease center of foil and place a tortilla on the center. Squirt a little ketchup or mustard on the tortilla. 
Slit hot dogs every inch or so they will bend easily. Put hot dogs on the tortilla to form a circle and fasten with toothpicks.  Bring up foil to hold in place. Fill center of hotdog ring with potatoes. Top potatoes with butter, then salsa or kraut. 
Keeping the bottom flat, bring up corners  of the foil and twist to seal the package.  Place over well-started coals, tortilla side down and heat over medium fire until heated through. Open foil carefully. Steam will be HOT. 

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