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Make it with or without meat.
1 refrigerated pizza crust
8-ounce can pizza sauce
Small bag baby spinach, washed and drained
½ teaspoon Italian seasoning
Spray-on olive oil
8-ounce package fully cooked sausage links (optional)
Small can mushroom pieces, drained
4-ounce package shredded mozzarella
Unroll a 12-inch pizza crust in a greased, 12-inch, nonsktick skillet. Spread with pizza sauce. Remove any large stems and veins from spinach. Cut it up. Add a layer of spinach to the dough. Sprinkle with seasoning. Spray lightly with olive oil.
Arrange sausage links like spokes. Arrange mushroom pieces. Cover with with shredded mozzarella. Cover skillet and place over medium heat until it’s golden brown on bottom and sides. Let stand 5 minutes and slide out of the pan to a cutting board or serve out of the pan.
Oven method: Prepare as above in a pizza pan and bake at 375 degrees.
Grill method: Cook pizza in a covered grill in a pan or on a length of heavy duty foil It’s tricker to cook on an uncovered grill but it can be done with an even bed of hot coals. Place pizza on heavy duty foil and tent with another piece of foil.
Tips for the Camp Cook
* When making Rice Krispy marhsmallow cookies do different things while the goo is still warm and workable. Make golf ball-size poppers and roll in chocolate jimmies or chopped nuts. Form it around popsicle sticks. Shape walnut-size balls to put in peach halves.
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* Make your own trail mix meal. Start with flat-bottom ice cream cones. Pack tight with snipped apricots, Craisins, raisins, nuts, jerky. This makes a meal to nibble anywhere, any time.
*To raise yeast dough in a draft-free place, put it in an ice chest with a bowl of hot water.
* The cheapest dish rag is a square of nylon net Buy it by the yard in fabric stores. Cut it up. Wad it up in your hand. When dishes are done shake out the square of net in the wind and all water and food bits come loose. Now the piece of net is clean and dry to put away.
* Make easy pan coating for baking and browning. Stir 1 cup each flour, shortening and vegetable oil. Put in a container. Keep cool. Slip your hand in a plastic sandwich bag, scoop up coating and paint coating on pans.
.* When your white drinking water hose wears out, cut it up to make protective sheaths for the ice pick, knives, saw blades, scissors. Slip it over ropes and cords as a chafe guard. Split it and wrap over handles, such as the bucket bail, for a more comfortable handhold.
More than 200 shortcut recipes to make in your camper, motorhome, tent site. Save time, water, cooking fuel, mess, hassle. See Janet Groene’s Cooking Aboard Your RV, 2nd Edition. See it at http://amzn.to/1NdWI4o
Campground Potluck Recipe of the Week
Don’t tell anyone you took a shameless shortcut. This “homemade” potluck dish starts with a family-size frozen casserole such as the Stouffer brand. Many stores also have other national brands plus a house brand. Stouffer’s meals come in family size (6 servings), large family size (7 servings) and party size (12 servings.).
2 family size Stouffer’s baked ziti casseroles
3 cups milk
1 ½ cups grated Parmesan cheese
It’s essential to bake this in your own pan(s), and not just to make it look homemade. You must use a larger pan(s) to allow room for the added topping. Disposable foil pans are OK too.
Grease one deep 9 X 14-inch casserole or two 9 X 13-inch casseroles. Spread with thawed ziti casserole. Whisk eggs, milk and cheese and pour over ziti. Bake at 350 degrees until filling is bubbly and topping is set, as for custard. Let stand 10 minutes and cut in squares. Serves 12 to 15.
The One and Only Recipe
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As long as you have buns and a hot batch of moist, flavorful ‘cue your camping feast is a sure thing. Vary this recipe each time. It's also good with canned tuna.
4 to 5 cups chopped vegetables, mostly onion, celery, green and red pepper, mushrooms, perhaps with just a little zucchini, eggplant, summer squash, jicama, plantain
16-ounce bottle of ketchup OR
2 cups tomato sauce OR
2 cups marinara sauce OR
Small can tomato paste whisked into 1 1/2 cups water
1 cup water, red wine or broth
2 tablespoons each brown sugar, red wine vinegar, Worcestershire sauce
1 teaspoon each chili powder, salt, pepper, garlic granules
4 pound roast of boneless, skinless pork, beef, turkey or chicken
Grease sides of the slow cooker insert. Combine everything but the meat in the slow cooker. Cut meat in random chunks to make it easier to shred later. Add meat to cooker. Cook 8 hours on Low. Using two large meat forks, pull the meat apart. Stir. Spoon onto buns.
Quick version: combine sauce ingredients in a large kettle or saucepan. Stir in 4-6 cans, 10 ounces each, chunk chicken, ham, turkey or tuna. Break up meat. Heat low and slow while flavors blend. Serve in buns.