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Friday, May 25, 2018

Camping and RV Recipes are Always in Season

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Janet Groene and her late husband, Gordon Groene, lived full-time on the go for 10 years, traveling by Class C motorhome and sailboat. 




Each issue of Camp and RV Cook is sent direct to your Kindle from Amazon for only 99 cents a month. Free two-week trial here.   http://amzn.to/1Nj5dsM

Camping and RV 
Recipe of the Week

Any Time Crust

2 squares, one ounce each, semi-sweet baking chocolate
1 tablespoon butter
1 ½ cups mini marshmallows
2 cups crisp rice cereal

Microwave chocolate and butter until melted then stir in marshmallows and nuke a few more seconds until it’s all mixed and melted. This can also be done in a double boiler. Fold in cereal.



Press into the bottom of a buttered 9 X 13-inch pan, using the back of a wet spoon to smooth it flat. Or press into bottom and sides of a pie plate using wet fingers or the back of a wet spoon.



Or use wet hands to form into 10 balls. Press them into lightly sprayed muffin pans to form cups. Cool crust completely and fill with pudding,  applesauce, fruit, pie filling, what have you. Serve at once or chill.

Campground Potluck 
Recipe of the Week

Apple Peanut Salad

2 tablespoons lemon juice
6 to 8 large apples, seeded and diced
6 medium ribs celery, diced
1 cup unsalted peanuts
½ cup creamy peanut butter
8-ounce carton of lemon flavor yogurt
8-ounce carton of orange flavor yogurt
Salt to taste
Salted peanuts (optional)



Put the lemon juice in a bowl and toss with diced apples as you add them. This keeps apples from turning brown.
Fold in celery and peanuts. In a small bowl whisk peanut butter and yogurt together and fold into apple mixture. Serve as is or on a bed of lettuce.  If you wish, sprinkle with salted peanuts. Serves 4 as a luncheon main dish or six as a side salad.


Tips for the Camp Cook

* For thorough, even cool-down of an RV fridge, turn it on the night before. To prepare an ice chest, bring it in out of the hot attic or garage to normalize. Then pre-chill for several hours with sacrificial ice. Drain, then fill with cold food and new ice.

* You need to know at once if your power hookup is interrupted.  An inexpensive night light plugged into any electric outlet in the RV is an easy, cheap sentinel. Do you know what happens to your digital appliances if the power blinks? Some lose their program. Some resume where they left off. Some start all over again. Some go off and stay off. Whether you're on shore power, inverter or generator power, glitches can occur. 

* Slicing and serving meatloaf is easier if you bake it in a pie pan. Simply cut in wedges.

* Don’t put bones in the campfire. Even if they are charred they are tempting to wildlife.


* The new instant read thermometers are easy to use, compact to carry and a must for campground food safety. Just stick the probe into food and get an immediate readout. 


 I also like this point-and-shoot laser thermometer for checking the temperature of everything from the fridge and ice chest to the oven and grill. (Great Father’s Day gift too. It’s handy all around Dad's home, garage, patio, workbench and camp.) http://amzn.to/2EZdbKq



The One and Only Recipe You’ll Ever Need For...
Meatloaf
Master Recipe

    I keep disposable plastic gloves on hand for mixing and shaping meatloaf. Raw ground meat is a health hazard. Keep it cold. Keep it away from other foods and keep work surfaces clean.
Another way to mix it is in a large plastic freezer bag. Put  ingredients in the bag but don’t seal it. Grasp the bag top in one hand and “work” and squeeze the bag with the other hand.Strip meatloaf out of the bag and discard the bag in a place where wild animals can’t get at it. 



2 1/2 pounds lean ground beef or a mixture of ground beef, veal, turkey, chicken and/or pork

3 beaten eggs, 2/3 cup liquid egg OR equivalent in egg substitute or reconstituted powdered egg

1 can condensed cream of tomato soup,  8-ounce can of tomato sauce OR 2 tablespoons tomato paste plus 1/3 cup water (or no tomato at all)

1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon prepared mustard

½ cup minute oats, cornflake crumbs, bread crumbs OR panko

Optional: 1/2 cup grated carrots and/or finely diced onion OR small can evaporated milk OR  ½ cup grated cheese
Optional herbs: 1 tablespoon dried parsley or mixed Italian herbs OR 1 teaspoon dried sage, thyme, chervil or lemon pepper.
Optional Topping:
Ketchup, gravy, tomato sauce, tomato soup, cheese sauce, steak sauce or mushroom sauce

Mix ingredients well. Put in a loaf pan or form into patties, muffins, or individual loaves.
Bake at 350 degrees until meat reads 175 degrees F.

Stove top method: Form a loaf and place in a cold, heavy skillet with a heavy, domed lid. Place over medium heat and cook until it’s crusty on the bottom and reads 175 degrees in the center. 


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