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Friday, June 15, 2018

Outdoor Meals for Camping and RV Travels

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Camping and RV 
Recipe of the Week
Mustard Potatoes


 This makes a tangy, tasty side dish with wieners cooked  over the campfire. If you camp with an ice chest, no freezer, a bag of hash browns will keep,  thawed,  for up to 3 days in a well-chilled icebox. 


32-ounce package hashed brown or O’Brien potatoes
1 tablespoon prepared mustard
1 cup grated yellow cheese
1 teaspoon freshly ground pepper
½ cup milk



 Butter a casserole, kettle, heavy saucepan or slow cooker. Add potatoes. Toss thawed potatoes lightly with mustard, cheese and pepper. Drizzle with milk.
 Stove Top: Cover pan and simmer over low heat until potatoes are tender.
 Slow cooker: Cook 3 hours on Low.
 Oven: Cover with foil and bake 35 minutes at 350 degrees, then uncover and bake until browned. 



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Campground Potluck Recipe of the Week

Cargo Ship Chili

     It’s always good to have some vegetarian choices at campground potlucks. This also makes a good appetizer, served in small bowls while everyone stands around and gets acquainted.


2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon each chili powder and mixed Italian seasoning
1 each medium onion, green pepper, red pepper, diced
2 or 3 ribs celery
Large carrot, peeled and chopped
10-ounce can mushroom stems and pieces
Small zucchini, diced or 1 cup thawed peas
28- to 32-ounce can of diced tomatoes
2 cans 15 ounces each, black beans, rinsed and drained
15-ounce can white beans such as Great Northern, rinsed and drained

Salt, pepper to taste

 Heat oil in a large pot and sizzle garlic, gradually stirring in seasonings,  fresh vegetables and mushrooms. When these are lightly browned add tomatoes and bring to a boil. Cover, reduce heat and simmer until vegetables are tender. Stir in beans and heat through.
 Adjust seasonings.  Serves 8 as a main course, 16 as an appetizer. 




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Camp Cook Tips of the Week

 * Baking soda is nature’s neutralizer and deodorizer. You can buy expensive refrigerator deodorizers but it’s just as effective to buy a box of soda, punch it all over with an ice pick. 

* Speaking of ice picks, I recommend adding one (with a safety sheath) http://amzn.to/1ZxcQ6p to your camping gear. Use it as a punch to make holes in a small paper cup to make a disposable strainer or in a foil pan to make a sieve. 

 * At home, put a cup of rice in a zip-top bag with a bouillon cube (chicken, beef or vegetable) and ½ cup dried fruit such as raisins or snipped apricots. To prepare bring 2 cups water to a boil, stir in rice mix, cover and cook over low heat 20 minutes or until rice is tender. Good with chicken or pork. 

 * Do you have a shower on board your RV? When it’s still damp after use, sprinkle it with borax.  It washes away with the next shower,  helps keep the shower pan clean and, if there are any roaches on board and they go for the wet spot, the borax kills them. I saved a plastic Parmesan shaker container and keep it filled with borax to sprinkle in sinks and the shower. Be sure, of course,  to label and treat it as a poison.

 * Kids on board? They’ll come out of the shower cleaner, quicker,  if you first rub shaving foam into extra-grubby knees and elbows. 

The One and Only Recipe
You’ll Ever Need For

No-Bake  Cookies

    Too hot to cook in camp?  You will always have sweets on hand with this variable recipe. Some ingredients can be swapped around if you keep proportions the same. However, the quart of whipped topping and the marshmallows are a must-have. Chocolate chips or MMs are not recommended here as a substitute for fruit or nuts


16-ounce box graham crackers,  ginger snaps, ladyfingers, Lorna Doones, chocolate wafers, Nilla wafers,  or any crisp plain (not filled)   cookies, crushed to crumbs

2 cups chopped nuts (your choice of one type or a mixture)

16-ounce bag miniature marshmallows

2 cups chopped dates, candied fruit, dried fruit, raisins, snipped apricots, dried plums 

1-quart carton whipped topping, thawed

      Combine crumbs, nuts, marshmallows and fruit. Fold in the whipped topping. Pack tightly into tin cans or other molds. Chill overnight. Slice. Keep cold, slice more as needed.
Tip: Wash and save tin cans that can be opened at either end (on some types of cans, a can opener can be used only on one end). Spray with nonstick and tightly press cookie dough into cans. Chill overnight, remove the bottom end and use it to push out the cookie “log”.  Slice and serve.


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