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Campground Potluck Recipe of the Week
Is it your turn to bring a meaty main dish to the campground potluck? Here’s one that is showy, affordable and easy enough for the small galley.
Medium onion, diced
Medium green or red bell pepper, diced
2 tablespoons vegetable oil
3 cups raw white rice
2 tablespoons powdered chicken bouillon
14.5-ounce can diced tomatoes
5 1/2 cups water
16-ounce package of fully cooked chicken bites (not breaded)
1 can of chunk ham, broken up
16-ounce package de-veined, tail-off, cooked salad shrimp, thawed and drained
Salt, freshly ground pepper to taste
Tabasco sauce (optional)
In a large pot or kettle, sizzle onion and pepper in hot oil until limp. Stir in rice to coat. Add tomatoes, bouillon and water. Bring to a boil. Stir in chicken and ham. Cover, reduce heat and cook without stirring 20 minutes or until rice is tender.
Gently fold in shrimp and heat through. Season to taste. Pass the Tabasco. Serves 10 to 12.
Camping and RV Recipe of the Week
Make ‘em by the dozen. Wrap and keep in your ice chest or refrigerator for up to a week. (Do not freeze). Pull them out for day hikes and eating on the go. Everyone loves these sweet sandwiches.
They are nutritionally balanced with dairy, fruit and healthy fat from nuts, plus the good in the bread you choose so they are a complete meal. I like them with dark rye bread or hearty whole wheat. I’m guessing your kids will prefer white bread with the crusts cut off.
20-ounce can of crushed pineapple in its own juice
2 bricks of cream cheese, 8 ounces each (total 1 pound)
½ cups chopped pecans, walnuts, hazelnuts or a mixture
Important: Put the pineapple in a sieve and drain it overnight in the refrigerator. Save the juice for another use.
Mix pineapple with softened cream cheese and mix in the nuts. Spread bread with softened butter or margarine, then spread with pineapple mixture. Wrap and keep cold up to a week.
I like this BPA-free collapsible sieve for camping. It’s only an inch high when stowed and it can be used to strain hot or cold foods https://amzn.to/2HFzpXM
Tips for the Camp Cook
* Make an upside down cake the way you always do but use sliced apples instead of pineapple on the bottom and gingerbread mix instead of yellow cake batter on top.
* Rule of thumb: measure 1 part rice per 2 parts water. Bring water to a boil, add white rice, cover, reduce heat, cook 20 minutes without stirring. (Brown rice takes longer.) 1/4 cup rice=1/2 cup cooked rice=1 serving.
* Brown a pound of lean sausage in a large saucepan. Add 4 cups water and bring to a boil. Adding in a stream, stir in 1 cup stone-ground grits. Stir over low heat until thick. Add up to 6 eggs, one at a time, stirring constantly until eggs set. Grated cheese optional.
* And here’s another easy breakfast. Crumble pre-cooked bacon into a skillet sprayed with nonstick spray. Heat it, then pour on 2 to 3 cups of your favorite pancake batter. Cover and cook until batter rises and firms up. Flip over and cut in wedges. Serve with syrup. Here's enough pre-cooked bacon for the entire camp-out. It's equal to 4 pounds fresh bacon. https://amzn.to/2w2QZ2l
*Bad idea: I saw this on an advice blog by an RV “expert”. Save space by hanging pots and pans on pegboard? Not me. Picture an iron skillet flying off the peg in a panic stop, rolling off the peg in a tight corner, falling off the peg after miles of vibration and stress. RV’s move, sometimes violently. Everything including people and pets should be well secured underway.
In Scouts we learned to Be Prepared, but how much is enough for a three-day emergency when you're camping? How much food do you need in the RV for four people over a weekend? Two people for a month in the woods? Survival Food Handbook is not an ordinary prepper book. It's a guide to stowing and using ordinary, affordable supermarket staples that keep for weeks, sometimes months. See it at http://amzn.to/1LWN3m6
Master Recipe of the Week
The Only Recipe You’ll Ever Need for
One of the world’s most popular one-dish meals, Shepherd’s Pie is simply a stew-like base with the starch ingredient (traditionally mashed potatoes) on top instead of in the stew itself.
How creative can you be in making this master recipe into a different dish each time?
1 pound ground or diced beef, turkey chicken, sausage, ham or a meat substitute such as cooked beans or diced extra-firm tofu
2 tablespoons vegetable oil
Medium onion, diced
2 to 3 ribs celery sliced
2 to 3 cups mixed vegetables (fresh, canned, thawed)
1 ½ cups water
3 tablespoons cornstarch
2 teaspoons powdered bouillon (beef, vegetable, chicken)
Fry out the meat in hot oil if it’s raw and break it up, gradually stirring in onion and celery and scraping up brown bits. Add vegetables and a cup of water. Cover and cook until meat and vegetables are done. Stir cornstarch and powdered bouillon into the remaining half cup water and stir into the stew over medium heat until thick.
2 to 3 cups mashed potatoes OR
Enough Tater Tots to cover stew in a single layer OR
2 cups batter for cornbread OR
Enough baked biscuits to cover base in a single layer OR
1 tube of corn stick dough, shaped and laid on top of hot base OR
2 cups pancake batter mixed with 1 cup grated Cheddar OR
2 cups thawed hashed browned potatoes mixed with 2 beaten eggs and 2 tablespoons flour
Put topping over hot base, cover and cook until done. If it’s already cooked, such as mashed potatoes or baked biscuits, just heat through. If it’s a batter or dough, cook until it’s puffy and firm. Serves 4 to 8. Sprinkle with grated cheese and let it melt.