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Camping and RV
Recipe of the Week
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
Adjust seasonings. Serves 8 as a main course, 16 as an appetizer.
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Camp Cook Tips of the Week
The One and Only Recipe
You’ll Ever Need For
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
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.