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Camping and RV
Recipe of the Week
Slow Cooker King Ranch Casserole
This popular casserole is a southern classic, named after the giant King Ranch in Texas. It’s seen in many cookbooks in many versions. The two common ingredients are chicken and corn chips or corn tortillas. Here’s my shortcut, slow cooker version for camping or tailgating.
4-pound rotisserie chicken
1 can each cream of mushroom, cream of chicken soup
10-ounce can diced tomatoes with green chilies (such as Rotel)
Large onion, diced
Large green pepper, seeded and diced
1 tablespoon minced garlic
Small can diced chilies, drained
12 to 16 corn tortillas, 6-inch size
Tear meat off the chicken in bite size and mix it in a big bowl with the other ingredients except tortillas and half the cheese. Butter a 6-quart slow cooker and make three layers alternating chicken mixture and tortillas. Top with cheese. Cook 3 ½ hours on Low. Take off cover and let cook another 20 to 30 minutes. Makes 6 to 8 Texas-size servings.
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Tips for the Camp Cook
* When you need just a few drops of lemon or lime juice, plunge an ice pick into the fruit and squeeze.
* Make sloppy joe with ground pork or ground ham for a change.
* 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 four or five and you won’t have to turn them one at a time.
* When flouring chicken for frying add some powdered milk to a mixture of flour, salt and pepper. Chicken will brown faster.
* Make inexpensive bread sticks. Buy day-old hot dog buns, cut in six long sticks, season with butter, cheese, garlic salt, etc. Bake to brown.
* If you drop an egg, sprinkle the mess generously with salt. Wait 10 minutes and mess will be easier to sweep up.
Campground Potluck Recipe of the Week
Good as Gold Slow Cooker Side Dish
The more variety in this mixture, the tastier it will be.
3 to 4 pounds of peeled, diced sweet potato and carrots, optional rutabagas, parsnips
2 large yellow onions, diced
1 cup golden raisins
1/4 cup each olive oil and brown sugar
2 tablespoons balsamic vinegar
Toasted pine nuts, sunflower nuts or minced parsley
Mix vegetables and raisins in a buttered, 6-quart slow cooker. Sprinkle with salt and pepper. In a bowl mix olive oil, brown sugar and balsamic vinegar. Drizzle over vegetables,. Cook 4 to 5 hours on High until vegetables are tender. (The smaller the dice, the faster they cook.) Stir. Sprinkle with garnish. Serves 10 to 12.
One and Only Recipe of the Week
In this new weekly feature we provide a master recipe for a camping dish you will make time and again but perhaps different each time. Like other recipes for camping, boating and RV travel, they are designed to save time, fuel, water, mess, space and hassle. Come back every week and collect them all.
The Only FRITTATA
Recipe You’ll Ever Need
2 tablespoons butter
2 tablespoons vegetable oil
16-ounce package hashed brown potatoes, thawed
Medium onion, chopped fine
½ cup light cream or half and half
1 teaspoon each salt, pepper
1 cup grated cheese
Melt butter and oil in a large skillet, spread evenly and press potatoes into a single layer on bottom and sides. Cover and place over high/medium heat while you whisk the eggs, cream, salt and pepper. Pour into potato crust, cover and cook until eggs are set and crust is toasty brown. Sprinkle with cheese, turn off heat and replace cover. Let stand 5 minutes to melt cheese. Cut in wedges. Serves 4 to 6.
Variations: Before adding eggs, sprinkle cooked vegetables such as diced, cooked carrots, torn spinach or thawed peas over the potatoes.
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