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Camping and RV
Recipe of the Week
All Day Ham Loaf
Spend the day fishing or hiking and come home to the campsite, where a great meal awaits in your slow cooker.
If your market doesn’t carry ground ham, ask the butcher to grind a 2-pound Cure 81 canned ham for you. This recipe makes a three-pound loaf, so you’ll have leftovers for sandwiches.
2 pounds ground ham
1 pound lean ground pork
Medium onion, finely chopped
1 cup dry bread crumbs
½ cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon style mustard
2 eggs or equivalent
Small can evaporated milk
1/3 cup water
Grease the slow cooker insert. Put meats, onion, crumbs sugar, vinegar and mustard in a large plastic freezer bag and knead to mix well. Whisk eggs, milk and water, add to bag and mix.
Cut open the bottom of the bag and strip contents into a greased slow cooker. Shape into a loaf. Cook 8 to 10 hours on Low.
Optional: peel sweet potatoes and place them around the loaf for the last hour of cooking. Baste with pineapple juiceand mix it with pan juices to use as a sauce over sweet potatoes. Makes a three-pound loaf to serve 8 to 10.
Tips for the Camp Cook
* Use a scrap of thin wall PVC pipe, any length, to stow plastic grocery bags. Just stuff them in one end, pull them out the other end.
* It costs little to buy a bouquet of driveway reflector stakes to use around the campsite. They’re easy to put in, easy to remove when you leave. They aid parking and can also be placed to wink back at you when you're walking at night with a flashlight.
* When you shop for a cake saver for camping ( it will come in handy time and again) look for one with a flat top like this one. Some cake savers have a dome shape or a handle or knob on top and they can’t sit flat when flipped over. This one makes a good fruit bowl, salad bowl, small sink, mixing bowl; cake and cookie cache and a place to proof dough. Put it over dishes to keep flies away.
* Even if there are only a few inches of counter space behind the sink, you can cut slits and use these spaces to hold knives.
* Enclose each chocolate-covered cherry in pastry Seal well. Bake in the oven or a pie iron. Instant black forest tart!
Recipe of the Week
Make this generous, tasty and colorful side dish to go with meat from the grill.
Large onion, finely diced
Medium green pepper, seeded and diced
½ stick butter
2 bags shredded cabbage for cole slaw
1 ½ cups water
1 tablespoon powdered chicken bouillon
28- to 32-ounce can of diced tomatoes
2 tablespoons cornstarch
1 cup small croutons (or more to taste)
Shredded cheese such as Cheddar
In a stove-to-table pan, sizzle onion in hot butter and gradually stir in pepper and cabbage to wilt them. Add water and bouillon, cover and cook over low heat until cabbage is tender.
Drain enough juice from the tomatoes to make a paste with the cornstarch and add it, with the tomatoes, to the pan. Heat, stirring, until it thickens. If it’s too thick, add a little more water. Sprinkle with cheese, top with croutons and serve. Serves 8 to 10.
Variation: Instead of butter, fry out 3 pieces of chopped bacon and proceed from there.
Do you dream of someday taking off in an RV home on wheels? We did it for ten years, earning a living along the way. Learn how in Living Aboard Your RV, 4th Edition, a Guide to the Full-time Life on Wheels.
Foil Recipe of the Week
Sweet Curried Tilapia
Mix a teaspoon of curry powder into a cup of bottled duck sauce. This makes enough for four portions.
For each portion:
3 thin rings from a whole seeded sweet red pepper
1/3 cup cooked rice
1/3 cup Napa cabbage sliced paper thin
1/4 cup duck sauce and curry
4- to 6-ounce fillet of tilapia or other cleaned white fish
Set out a square of foil and smear the center with vegetable oil. Arrange three rings of sweet pepper, overlapping. Put rice on the pepper. Top with cabbage and most of the sauce. Lay fish across the top and spread with remaining sauce.
Fold foil to seal and place, pepper side down, over medium coals about 20 minutes until vegetables are crisp-tender and fish is flaky. No turning necessary.