Friday, June 29, 2018

Swift and Delicious Meals for Camping and RV

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Camping and
RV Recipe 
of the Week

Frosty Lemonade Pie

1 large or 2 small graham cracker crusts
6-ounce can frozen lemonade concentrate
14-ounce can sweetened condensed milk
1 tablespoon lemon or lime juice
1 teaspoon lemon or lime zest (optional)
12-ounce tub of whipped topping

 Make or buy graham cracker crust(s).  If possible, chill them so filling will set faster.
 Partially thaw lemonade and whipped topping.  Whisk lemonade, condensed milk and juice. Fold in whipped topping and pour into crust(s). Chill until firm or freeze and wrap to save. If it’s frozen, thaw 20 minutes before cutting. Cut in 10 to 12 servings. 

Campground Potluck Recipe of the Week
Vegetarian Stuffed Peppers
 Serve this colorful vegetable as a side dish. It’s  also  a tempting main dish for vegans and vegetarians at the potluck.  

Baked Stuffed Peppers
1 can or jar of spaghetti sauce
6 large or 12 small green peppers
3 cans, 15 ounces each, succotash, drained
Small jar diced pimentos
Small can chopped black olives, drained
Optional: Provide a of grated dairy or non-dairy cheese

 Trim peppers for filling, cutting large peppers in half. Mix half of the spaghetti sauce with the succotash, pimentos and black olives. Fill peppers. Spread half of the remaining spaghetti sauce in the bottom of a skillet, Dutch oven, casserole or slow cooker. Arrange filled peppers and drizzle with remaining sauce. Serves 12. 

 Oven method: Bake uncovered at 350 degrees 30 minutes or  until peppers are crisp-tender.
 Slow cooker: Cook 2 hours on Low
 Skillet or Dutch oven: Cover and cook just until peppers are crisp-tender.
Use two large spoons for serving. 

How much food do you need for a week in the woods for four people?  Two weeks in a fly-in camp in Alaska? Emergencies? Survival Food Handbook is for campers, travelers, boaters who  provision with ordinary, affordable supermarket staples.

Tips for the Camp Chef

 * Canned chunk chicken is a good choice for recipes that call for cooked, shredded chicken. It’s already cooked and easy to shred. It’s ideal for making barbecue, soup, chowder, creamed chicken, chicken salad et al. 

*When you want to make a square dessert using store-bought graham cracker round pie crusts, break up the crust(s)  and press firmly into a buttered dish. Chill. 

 * Grrrr. Do you know who writes what you read? I’m hearing daily  from hustlers who want me to mention their book or product simply because they give it an RV or camping hashtag. Yet their presentation reveals that they really  don't know the unique needs of campers and RVers, especially full-timers. 

 *When you bake a cake or bread in a slow cooker, grease it then cut a piece of parchment for the bottom for easier removal. Greasing the cooker helps keep the parchment from floating up into the cake. 


* Bring a bouquet of driveway  reflector stakes to use around the campsite. They wink back at flashlights when you go out in the dark to walk the dog or  take “the path to the bath”.  They’re  inexpensive, easy to put in and easy to remove when you leave. See them at

The One & Only Recipe You’ll Ever Need for
New England Chowder

Nothing is more satisfying on a cold night in the campground than a hearty, hot chowder. The basic elements are a sizzle of fat and a cauldron of cream. Then ingredients and amounts can be tweaked until you get a just-right chowder for your taste. 

1/4 pound bacon, salt pork, fatback or hog jowl OR
1/2 stick butter
Medium to large onion, diced
2 cups scrubbed, diced potatoes or drained, canned, diced potatoes
2 cups water
2 cups additional meat, seafood  or vegetable (clams, cut up fish or cooked chicken,  diced ham, shrimp, corn,  broccoli, mushrooms)
2 cups heavy or light cream, evaporated  milk or condensed cream soup thinned with milk (½ can milk to 1 can soup)
Salt, pepper
Optional: Grated cheese, cubed cream cheese or diced process cheese such as Velveeta

 Dice and fry out bacon or fat meat and discard all but 2 to 3 tablespoons of fat. Or, melt butter. Stir-fry onion and potatoes, scraping up brown bits from the pan. Add water, cover and cook over low heat until potatoes are tender. Add desired meat, seafood or vegetable and cook until heated through or broccoli is tender  or seafood is firm. Stir in creamy liquid and heat through but do not boil.

 Adjust seasonings. If chowder is too thick add water, milk or cream. If it’s too thin, stir in potato flakes one tablespoon at a time, stirring a minute or two before adding the next one. After dairy product is added, keep heat low and stir often. Milk burns easily. 

Seasoning tips: Diced cream cheese or Velveeta can be stirred in to melt it, or grated cheese can be sprinkled on.  

     Depending on the chowder you may want a a sprinkling of dried parsley flakes, chives or dillweed. I like dried, crumbled thyme in seafood chowder. A small sprinkle of these dried herbs can be placed in the bowl (I also add a pat of butter) before you ladle in the chowder. They will float to the top. Delectable!

How do you remember which clam chowder is  creamy New England chowder and which is the tomato-based Manhattan style?  Tell the children,  "There are no cows in Manhattan". 

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