Friday, July 27, 2018

Motorhome Meals and Campfire Cuisine Made Easy

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Camping and RV 
Recipe of the Week

Mushrooms Lover’s Rice

    Minimal meat and easy maintenance will make this a main dish favorite. One saucepan, slow cooker, skillet, instant pot or pressure cooker does it all. Leftovers are delicious the next day.

1 pound mixed fresh mushrooms   
1 pound lean bulk sausage (hot, mild or medium)
Pan spray or 1 tablespoon vegetable oil 
Large onion, diced
1 teaspoon minced garlic
1 green sweet pepper, seeded and diced (optional)
4 cups water or chicken broth
2 cups rice
Salt, pepper


    Clean mushrooms and cut them in uniform size. Brown sausage. Break up sausage and continue stir-frying while adding garlic, bell pepper and mushrooms. When vegetables are nicely browned and coated,  add water and bring to a boil. Stir in rice, cover, reduce heat and cook without stirring 20 minutes for white rice or 30 minutes for brown rice  Stir and adjust seasonings. Serves 6-8. 




 


Cooking Aboard Your RV, 2nd Edition is a cookbook just for RV camping, tenting and other shortcuts to cooking, clean-up, shopping, packing, provisioning. See it in paperback or Kindle at  http://amzn.to/1NdWI4o
 





           

 

Tips for the Camp Cook:

    *Turn store-bought pound cakes into “homemade” glazed lemon pound cakes. Boil 1 cup water with 1 ½ cups sugar, 1 tablespoon light corn syrup and the juice and zest from one whole lemon. Cool, poke holes in cake, pour in sugar mixture. Let cool completely. This is enough for two loaf-size pound cakes or one bundt-size cake.

    * Mash a little French vanilla liquid coffee creamer into boiled sweet potatoes. Mmmmmmm.

    * Make an easy Florentine sauce for grilled or fried chicken, pork chops  or fish. Chop two handfuls of baby spinach. Heat a can of condensed cream of chicken soup with half a soup can of light cream and ½ teaspoon ground nutmeg. Stir in spinach and cook two minutes or until spinach is tender.

    * Peel, quarter and freeze onions. Chop while frozen. No tears.

    * Use cupcake papers as prep dishes for dry ingredients and as disposable liners in cup holders in the car or RV.


Campground Potluck Recipe of the Week

Slow Cooker Raspberry Bread Pudding
 

   What could be easier than carrying the slow cooker pan or crock  to the potluck table?


 
Butter for slow cooker
10- to 12- ounce loaf of rich bread or challah
10-ounce jar raspberry jam or preserves
5 eggs
2 cans sweetened condensed milk
Water
1 teaspoon vanilla extract
Fresh raspberries (optional)
Cream or whipped topping (optional)


    Butter the slow cooker. Tear up bread and put half in the slow cooker. Using two spoons, dot with half the jam,  avoiding the edges of the cooker where it could burn. Add remaining bread and jam.  

     Add enough water to the condensed milk to make 5 cups liquid. In a large bowl whisk eggs, sugar, milk mixture and vanilla. Pour over the bread mixture. Cover cooker and cook 3 hours on High or until a knife put in the center comes out clean.  If you wish, scatter with fresh berries just before serving and dollop with cream or whipped topping. Serves 16. 
Serving note: An easy and attractive way to serve and apportion bread pudding is with a self-releasing ice cream scoop.

The Only Recipe You’ll Ever Need For
                            Trifle


Looks Festive, Incredibly Easy
 
    This classic English dessert is a chilled  make-ahead treat to have on hand in a different flavor each time. It can also be made in individual servings like a parfait. Make it in a see-through bowl as shown (I use plastic for camping), in disposable clear plastic glasses, in a disposable foil pan or any bowl at all. 

 

Edging:
    Sliced angel cake or pound cake; ladyfinger cookies or any stick-type cookies,  French toast cut into fingers, large pretzel sticks, kiwi slices, large strawberry halves with cut side out, Twizzlers, peppermint sticks, sliced jelly roll

Filling:
    Whipped cream, whipped topping, lemon curd, pudding or gelatin. If trifle is to be frozen, fill it with ice cream. gelato, tortoni, sorbet, sherbet.
    Mix in well-drained fruit, chopped candy bars, chocolate chips, nuts, marshmallows, chunks of angelfood cake
    Optional flavor enhancement: tiny amount of liqueur, orange or lemon zest, espresso powder

Topping:
    Whipped cream, whipped topping, finely chopped nuts, sprinkles, chocolate jimmies, caramel ice cream syrup

To assemble:
    Arrange edging in a pretty pattern, especially if using a see-through container.
Fill. Chill. Serve with a spoon.
   
   

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