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Breakfast Oat Bites
These nutrition-packed poppers are an entire meal. Have them on hand for breakfast on days when you want to get an early start for the campground.
4 cups one-minute or “quick” oats (NOT old-fashioned, steel cut or instant oats)
1 ½ cups flour
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
2/3 cup brown sugar
½ cup canola oil
2 cups milk
1 teaspoon vanilla
1 cup chopped, unsalted nuts
1 cup raisins or dried cranberries
1 cup miniature chocolate chips
Grease or spray a deep 9 X 13-inch baking pan. Set the oven for 350 degrees. Put dry ingredients in a large, clean bag and shake gently to mix. In a large bowl whisk wet ingredients. Dump in dry ingredients and mix until everything is evenly moistened. Fold in nuts, fruit and chocolate chips. Spread in pan, using the back of a wet spoon to make an even layer.
Bake 30-40 minutes until firm, springy and pulling slightly away from edges of the pan. Cool 15 minutes and use a serrated knife to cut in portions. Then let them cool in the pan.
Wrap individually for a quick getaway tomorrow morning. Bars can also be frozen for up to one month.
Serving suggestion: Cut up, put in bowl, smother with fruited yogurt.
Tips for the Camp Cook
* Make interesting butter pats to melt over vegetables, fish, steaks, chops. Soften a stick of butter and mix in 1/3 cup pepper jelly OR 2 tablespoons chopped fresh herbs OR 1 ounce caviar OR 3 tablespoons fruit jam. Chill. Makes 8 pats.
* Slice hot dogs in half lengthwise, curl in a coil and thread on a stick with a thawed, cooked meatball. Grill to heat through. Place coil on a round bun with the meatball in the center. Add your favorite toppings.
* To remove stains from melamine dishes, try a paste made from 1/4 cup baking soda or cream of tartar and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual.
* Know the temperature of the skillet, coals, grill, camper oven with this point-and-shoot laser temperature sensor. http://amzn.to/2EZdbKq
* Mash a little hazelnut coffee creamer into boiled sweet potatoes.
* Make an easy Florentine sauce for grilled or fried chicken, pork chops or fish. Chop two handfuls of baby spinach. Heat a can of condensed cream of chicken soup with half a soup can of light cream and ½ teaspoon ground nutmeg. Stir in spinach and cook two minutes or until spinach is tender.
* Peel, quarter and freeze onions. Use a sharp knife and cutting board and they can be chopped while frozen. No tears.
A Prepper Cookbook for
Camping and RV Travel
This cookbook is a guide to provisioning your camper with ordinary, affordable supermarket foods. Every delicious recipe in the book can be made with ingredients from the pantry shelf. You’ll use it at home and away, for convenience or emergencies. Order here for yourself and gifts. http://amzn.to/1WdYqbe
Recipe of the Week
Chunky Crab Dip
Adding whole kernel corn makes a seafood dip more affordable and also more interesting. I like this with round tortilla chips and it’s also good with any scooper-shaped dippers such as celery, endive or Bugles.
8-ounce brick of cream cheese
½ cup ranch dressing
8-ounce package shredded cheese
16-ounce package real or imitation flaked crabmeat
Small jar diced pimentos, well drained
15-ounce whole kernel corn, well drained
If using real crabmeat, drain it and pick it over to remove any bits of shell. Soften cream cheese at “room” temperature in with a few seconds in the microwave. Mix in everything else. Put in a bowl and surround with dippers. Serve at “room” temperature or nuke just until shredded cheese melts. Makes about 3 cups.
The One and Only Recipe
You’ll Ever Need for
Apples add appeal to an ordinary chicken meal
Normandy Style Chicken
Tired of the same ol’ chicken? Here’s a recipe that goes as well with dark meat as white, with drumsticks as with patties. In a pinch you might even make it with breaded chicken patties or chicken nuggets.
6 portions chicken (skin on or skin off, bone in or boneless, white or dark
20-ounce package ground chicken, mixed with an egg and made into 6 patties
2 cans, 10 ounces each, chunk chicken, drained
Medium onion, diced
1 tablespoon vegetable oil
3 cups sliced, peeled fresh apples OR
1 can pie-sliced apples OR
10-ounce jar of unsweetened chunky applesauce
1 can cream of chicken, mushroom, or celery soup
1/4 cup apple brandy, applejack or apple schnapps OR
1/4 cup apple juice concentrate
½ teaspoon dried, crumbled sage
1/4 teaspoon ground black pepper
Brown chicken in hot oil, gradually adding onion. Add apples, cover and braise until chicken is done. In a bowl whisk soup, applejack and seasonings. Add to skilled and cook, uncovered until sauce is thick. Serve over rice, noodles, boiled potato, biscuits, toast, what have you.