Friday, May 11, 2018

Camping and RV Recipes Go Quick and Easy

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Camping and RV 
Recipe of the Week
Slow Cooker
Saffron Chicken 

A smart sauce on the chicken means you don’t have to brown it first.  If you prefer, this wonderful dish can be made with beef patties, turkey thighs  or boneless pork chops instead. 

6 portions skinless chicken (bone in or boneless)
1/3 cup lemon or lime juice
1 teaspoon smoked paprika

Put juice and paprika in a plastic bag, then add chicken or other meat of choice. Seal bag and let stand 30-45 minutes, turning bag occasionally.

8-ounce package saffron rice mix
½ cup raw rice or broken spaghetti
2 teaspoon powdered chicken bouillon
½ teaspoon turmeric
2 cups water
16-ounce package broccoli and cauliflower florets,  thawed
2 cans condensed cream soup (chicken, mushroom and/ or celery)
½ cup white wine or water
1 teaspoon dried tarragon

In this order: 
Put rice mix, rice or pasta and turmeric in the pan and stir in water. Top with vegetables but do not stir again.

Lift chicken pieces out of the bag and arrange over vegetables in a single layer. Discard plastic bag and leftover juice.

In a bowl whisk soups with 1/2 cup water or wine and tarragon. Spoon over chicken pieces. Cook 6 hours on Low or 4 hours on High.  Put sauce-covered chicken on plates. Stir rice mixture and add to the plate. 

Campground Potluck 
Recipe of the Week
Sweet Potato Mash

Tired of the same sticky sweet, marshmallow-topped sweet potato casserole? Here’s a sweet potato dish with plenty of class but without the goo. Mix it right in the big can. Now that so many stores carry commercial size foods, I keep at least one #10 can of something or other on hand in the RV for potlucks. 

#10 can sweet potatoes
2 eggs
1/4 cup milk
½ cup brown sugar
1 teaspoon vanilla extract

1 cup coarsely chopped pecans
1/3 cup flour
1 cup brown sugar
1 stick butter, melted

Set the oven to 350 degrees or prepare a Dutch oven. 

Drain sweet potatoes and mash in the can with a potato masher. Chunky is OK. In a bowl whisk eggs, milk, sugar and vanilla. Add to sweet potatoes.  Spread in a greased 9 X 13-inch casserole. Smooth top to an even layer. 

In the same bowl whisk melted butter with flour, brown sugar and nuts. Spoon over sweet potato mixture and bake 35-45 minutes or until filling is set and top glazed. Serves 10. 

Stove top: Spread sweet potato mixture in a large skillet or Dutch oven. Add topping. Cover and cook over low heat until fitting sets. 

Provisioning made easy with Survival Food Handbook. It's a prepper book for campers, boaters and other travelers. How much food is enough for a weekend in the woods?  A week on the water? Use supermarket staples to create an emergency backup food system that can produce balanced meals even if you're out of fresh food. See it here.

Tips for the Camp Cook

* When instructions say to whisk liquid ingredients such as eggs and milk, shake them silly in a disposable jar instead. At home, save an empty quart or pint jar and put it through the dishwasher.  Take camping. After use in camp, swish with a little rinse if you can spare the water, then put it in the recycle bin. No bowl and whisk to wash!

* EcoLunchbox makes a full line of eco-friendly stainless steel tableware. It’s a natural for camping. Serve hot or cold foods with no fear of plastic contamination. It can go home to the dishwasher if you wish. 
Divided sections make it a plus for children and people who have difficulty feeding themselves. Buy one for everyone in the family.

* Buy cake. Chill it.  Stir a pint of cream into a packet of Hershey’s instant dark chocolate pudding mix. Frost cake. This makes enough for a tube cake or two bar cakes. Keep cold.  Amazing! 

* Nancy Moral worked with the Seminole Indians of Florida. survival secrets.  Now her Seminole Cookbook  reveals delicious ways to cook native produce and game from the Everglades. A bonus chapter teaches you some Seminole words and phrases. See the book here

Our New Weekly Feature 
The One and Only Recipe
 You’ll Ever Need For 

Dump Cake
Master Recipe
This camping favorite has been around forever. It’s still a classic dessert you can make different each time in the gas oven, toaster oven, convection oven, Dutch oven, microwave or slow cooker. When made in an oven the top gets toasty and crispy. When it cooks in a more steamy environment such as a slow cooker or Dutch oven, it’s soft and un-browned but still SO buttery good.

8-ounce can of crushed pineapple OR 1 cup applesauce or pureed fruit or mashed bananas
21-ounce can of fruit pie filling (apple, cherry, blueberry, strawberry et al.)
1 box cake mix, any flavor
1 cup chopped pecans, walnuts, hazelnuts, black walnuts OR shredded coconut or both 
1 stick butter (I don’t recommend substitutes)
Whipped topping, whipped cream, vanilla sauce, heavy cream, chocolate sauce, fruit sauce OR ice cream

Set the oven for 350 degrees. Mix fruit and pie filling in a 9 X 13-inch baking pan. Sprinkle evenly with cake mix, then nuts and/or coconut. Drizzle with melted butter. Bake until toasty on top. Serve as is or with a topping.

No-oven method: Assemble in a large skillet or Dutch oven. Cover and cook over low heat until fruit is bubbling. 

Suggested combinations. Use your creativity. Chocolate cake mix and cherry pie filling make a Black Forest Cake. Mashed banana and pineapple pie filling (when you can find it)  make Hummingbird Cake. Applesauce, apple pie filling and spice cake mix make apple cobbler.

Cook’s note: You might dot the top of a blueberry cake with diced bits of cream cheese or an apple cake with diced cheddar instead of butter. 

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