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Camping and RV
Recipe of the Week
Unlike “strata” breakfast casseroles that have to be refrigerated overnight, this one is a quick mix-and-cook. It’s always good planning to have hard-cooked eggs on hand for camping. Trust me, you’ll use them in so many ways.
1 package Jiffy cornbread mix (plus egg and milk per package instructions)
8- to 10-ounce package fully cooked sausage patties or links, chopped
3 or 4 hard-boiled eggs, diced
Butter, syrup or honey for serving
Make up cornbread batter with egg and milk per package directions. Fold in chopped sausage and diced eggs. Bake in a greased pan at 425 degrees about 20 minutes or until springy to the touch. Serve slathered in butter or drizzled with honey. Serves 4 to 6.
Stove-top or campfire method: Grease a Dutch oven and add batter. Cover and cook over medium fire until firm and springy to the touch. Bottom and edges should be brown and toasty. Top will not brown.
Campground Potluck Recipe of the Week
Butter Beans in Bacon Gravy
It’s not a potluck if someone doesn’t bring beans. Yours will stand out if you make this recipe. No added salt is needed. Bacon is salty and most butter beans are also canned with salt.
8 slices bacon, cut in bits
1 teaspoon dried, crumbled thyme
Freshly ground pepper
4 to 5 cans, 15 ounces each, large limas, also called butter beans
1/2 cup flour
1 ½ cups milk or more to taste
Optional: 1/3 cup packed brown sugar
Drain beans. In a large skillet, fry out bacon bits until crisp. Stir in thyme and a shower of freshly ground pepper. Whisk flour and 1 ½ cups cold milk and stir into bacon mixture over low-medium heat until thick. Stir in undrained beans and more milk if mixture is too thick. If desired, add sugar and stir over low heat until it dissolves.. Serves 10.
Tips for the Camp Cook
* Cut a small spaghetti squash in half. Remove seeds. Fill hole with broccoli florets or thawed, cooked mini meatballs. Swirl 1 T. olive oil in a skillet. Cook the filled squash cut side down in covered skillet until tender. Carefully turn over. Spoon on heated spaghetti sauce or cheese sauce to taste.
* Sprinkle cutting board with salt before mincing onion or garlic. They will be more flavorful and the cutting board will clean easier. Reduce salt in recipe accordingly.
* Individual sleeves of drink flavoring are miniature flavor bombs to slip into a batch of pancake batter, cake mix, water bottles. Try a lemonade packet in batter for fried fish. Stir a sleeve of fruit punch or grape flavor into a tub of vanilla frosting.
* Stove Top stuffing makes a tasty side dish with any meat from the grill. Make it more homemade. Measure water called for on the package, add fresh chopped onion and celery, boil until tender, then stir in dry ingredients. Cover and let steep a few minutes.
Freeze-Ahead Recipe of the Week
Cheesy Hash Brown Potatoes
2 packages, 20 ounces each, frozen hash brown potatoes
1 stick butter
1 quart sour cream
1 tablespoon dried parsley or chives.
1 teaspoon onion powder
24-ounce package grated cheese such as Cheddar
Thaw potatoes only enough to break them up so they can be mixed. Melt butter. In a large bowl mix sour cream and butter. Fold in cheese, potatoes and parsley or chives. Divide into 12 portions. Freeze one or more portions at a time in boilable bags or greased foil baking pans. Thaw 12 to 24 hours in the ice chest or refrigerator Bake in foil pans or immerse thawed bags in simmering water for 20 minutes.
An excellent guide to freeze-ahead meals is Seriously Good Freezer Meals by Karrie Truman. Almost 400 pages are filled with mouth-watering photos and clear instructions for meals, side dishes, desserts, sauces and much more. Order from