Friday, June 22, 2018

Quick and Easy Recipes For Camping and RV Travel

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Camping and RV 
Recipe of the Week
Spicy Beef Spikes

    The meat can be put in the marinade at home and kept on ice up to 24 hours. For easier slicing, the beef should be partially frozen.

1 1/2 pounds London broil or top sirloin, sliced paper thin
½ cup peanut butter
2 tablespoons peanut oil or other vegetable oil
1 tablespoon each hot sauce and  red wine vinegar
½ teaspoon each cinnamon and ground ginger
1 teaspoon each garlic powder and onion powder
Fresh limes for garnish

    Slice meat and keep it cold. In a large  bowl combine remaining ingredients except limes. Fold in sliced meat and refrigerate up to 24 hours.  Discard marinade. Thread meat on skewers and broil or grill about 2 minutes on each side. Garnish with lime wedges. Serves 6.

Campground Potluck Recipe of the Week 

Golden Glow Dip
    This economical, low-fat, hummus-like dip is made with yellow split peas and healthful turmeric. It’s a show-off appetizer with pita chips or golden vegetables such as carrot sticks or sliced yellow sweet peppers. Dried peas cook quicker in a pressure cooker or instant pot. See directions that came with yours.
2 cups yellow split peas
4 1/2 cups water
Medium yellow onion, very finely diced
1 tablespoon minced garlic
1 teaspoon powdered tumeric
½ teaspoon white pepper
1/4 cup each fresh lemon juice and olive oil
Salt to taste

Additional olive oil

    Wash and pick over dried peas and boil in the water with the onion. Bring to a boil.  Skim off foam. Cover and cook until peas are very tender. Drain and mash with a potato masher or in a food processor. Fold in remaining ingredients. Put in serving bowl(s) and drizzle with olive oil  Adjust seasonings. Serve at room temperature. Makes about 5 cups. 

The One and Only Recipe
You’ll Ever Need for

Quick Bread

    Work-saving “quick” breads do not rely on yeast, kneading and rising.  They are faster and easier for the camp cook and are delicious eating for the crew. The downside is that they are crumbly, not the best for making sandwiches. 
     They are also difficult to slice when fresh. For easier slicing let the loaf cool, then wrap it in food wrap several hours or overnight. Most quick breads freeze well and make great toast when lightly buttered and browned in a skillet.  


 Dry ingredients:

3 cups flour (can be unbleached, all-purpose, gluten-free or whole wheat)
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening or butter

    Mix dry ingredients and cut in shortening until mealy. Set aside while making the wet mixture. (See below)

* To the dry mix add ½ teaspoon baking soda and up to a cup of French fried onions. Whisk 1 cup buttermilk and 2 eggs. Add dry mix OR

* Add ½ cup grated Parmesan and 2 teaspoons dried dillweed to the dry mix, then stir into 2 cups milk whisked with 2 eggs OR

* To the dry mix add 2 teaspoons pumpkin pie or apple pie spice mix. Make a wet mixture of  1 cup canned pumpkin puree or applesauce, 2 eggs, 1 cup milk OR

* Add ½ teaspoon baking soda, 3 tablespoons real bacon bits and 1 cup chopped, stuffed olives to the dry mix. Add 1 1/2 cups milk whisked with 2 eggs OR

* To the dry mix add ½ teaspoon baking soda and 2 teaspoon dried mixed Italian herbs. The wet mixture is 8-ounce can tomato sauce, 1 cup milk 2 eggs and 1/4 cup olive oil OR
    * To the dry mix add ½ teaspoon baking soda and fold in a 12-ounce can of beer OR
    * To the dry mix add ½ teaspoon baking soda and ½ cup each chopped nuts and dried fruit bits.  The wet mixture is an a small can of crushed pineapple with juice, 1 egg, ½ stick butter, melted and 1/4 cup milk OR

    * To the dry mixture add ½ teaspoon baking soda and 2 teaspoons cinnamon . The wet mixture is 2 mashed bananas, 2 eggs, 1 cup milk and ½ stick butter, melted OR
    * Whisk 1 cup smooth peanut butter, 1 cup milk and 2 eggs. Fold in dry mixture described above.

General rules:
1. Whisk wet ingredients together, mix dry ingredients together, then combine just until everything is evenly wet. Do not beat. 

2. Grease loaf pan well. You might line the bottom of the pan with waxed or parchment paper for easier removal. The same recipes can also make muffins. Do not fill pans or cupcake papers more than 2/3 full. 

3. Bake loaves or muffins at 350 degrees until springy to the touch and pulling slightly away from edges of the pan. A toothpick plunged in the center should come out clean.

4. Cool loaf in the pan 15 to 20 minutes before removing. Cool completely, wrap and keep in a cool place several hours or overnight. Muffins can be eaten while warm. 

5. A serrated knife usually makes slicing easier. Adding chunky items such as nuts and fruit makes for a delicious loaf but also makes slicing more difficult. 

6. I have also baked these batters in a large, cast aluminum skillet with domed lid (such as Club Aluminum). Grease the cold skillet, add batter, cover and cook over low flame with minimum peeking until batter is firm and springy to the touch. 

Don't miss the  Pantry Recipe of the Week, made entirely with shelf-stable ingredients from your camp emergency shelf, at

Need more quick recipes for camping and RV travel? See Janet Groene's book Cooking Aboard Your RV, 2nd Edition here.

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