Friday, August 10, 2018

Fast Meals, Delicious Recipes for Camping and RV

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 Don’t miss this week’s Campground Potluck recipes below, one for a main dish and one for a side dish.  This week’s One and Only is a master recipe for fritters you can make sweet or savory, from apple fritters for breakfast to tongue-scorching conch fritter appetizers.




Camp and RV 
Recipe of the Week



Healthy Hoppin’ John

    Hopping John, a mixture of black-eye peas and rice plus seasonings, is a traditional  American soul food. It’s quick, affordable and tasty. 



 
Small can chunk ham
1 tablespoon vegetable oil
Medium onion, diced
2 ½ cups water
2 chicken bouillon cubes
1 cup brown rice
Medium onion, diced
Large rib celery, diced
1 bay leaf
1 teaspoon Creole seasoning such as Tony Cachere’s
1 or 2 cans black-eye peas

    Drain ham if it’s juicy and add juice to the water measure. Sizzle ham, celery and onion in hot oil, breaking up ham. Add water and bouillon. When it boils and bouillon dissolves, add rice, bay leaf and seasoning. Cover and simmer 30 to 40 minutes until rice is tender (Brown rice takes longer than white rice.)  Stir in black-eye peas and heat gently. Remove bay leaf and serve. Serves 4 to 6.
 
    Cheryl Norman, author of Hasty Tasty RV Meals,  is a long-time RV-er and owner of a brand new Casita trailer. When ordering Cheryl’s cookbook look into her other fiction and nonfiction titles. She is also an award-winning mystery novelist specializing in romantic suspense.They are just the ticket for summer reading.

 
Bonus Recipe
Corn Oysters
    Is that farmer’s market sweet corn less than sweet, perhaps picked one or two days earlier than it should have been? Use it this way.


3 tablespoons flour
1 teaspoon salt
1 egg
½ cup milk
1 cup “green” corn, cut from the cob
Butter for frying
    Whisk flour, salt, egg and milk to make a batter. Fold I corn and fry by the tablespoon in hot butter.
   
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Campground Potluck Recipe of the Week
When your campground has a potluck is it anything goes, or does everyone just provide a side dish while the committee provides the meat or fish? This week see two campground potluck ideas, one for a main dish and another for a side dish. 


 

 

Brawny Brunswick Stew   (Main Dish)
    Let’s gather round for a party featuring this traditional folk recipe. In the South this stew is traditionally made for a lot of folks at a time. It’s cooked over an open fire  in a big, black kettle with lima beans, corn and three meats (including game such as rabbit or squirrel).  Other ingredients vary according to the cook. Here is our shortcut version for a campground party or potluck. Provide soup bowls for serving.

Meat from a deli-roasted chicken, cut in bite size (4 cups)
2 cups water
Large onion, diced
2 chicken bouillon cubes
15-ounce can cream style corn
15-ounce can whole kernel corn, drained
2 to 3 cups baby lima beans, thawed
28- to 32-ounce can diced tomatoes
Worcestershire sauce, salt, pepper, hot sauce

    Bring chicken and water to a boil in a roomy saucepan and stir in onion and bouillon cubes. Cover, reduce heat and simmer until onion is tender. Stir in corn, beans and tomatoes and heat through.  The longer it simmer over a slow fire, the better. Add seasonings to taste. Makes 10 potluck servings.


Pasta Salad Waikiki (Side Dish)
  Cook the pasta ahead,  mix with the salad dressing in a big plastic bag and keep cold up to 24 hours.  Then throw the rest together at the last minute. 


16-ounce package penne, cooked
1 cup ranch salad dressing

20-ounce can pineapple tidbits
10-ounce can mandarin oranges
10- or 12-ounce can mango or peach chunks
1 ½ pounds deli smoked turkey*
1 ½ cups whole cashews
More ranch dressing if desired


* Have turkey sliced very thick; you’ll be cutting it into strips
   
1. Drain the fruit well. Save juices to make fruit punch.
2. Cut turkey into strips about the size of the penne.
3. Dump everything into a large plastic bag, zip shut and tip bag to mix everything well, adding more dressing to taste.  Turn out into a serving bowl. Garnish with a light sprinkling of shredded coconut if you like. Serves 8 to 12.


The Only Recipe You’ll Ever Need for
FRITTERS


The secret to deep frying is to keep the fat at 350 to 375 degrees. Know your fat’s flash point to prevent flare-ups and fires. Throughout the world, dozens of types of oils and fats including hydrogenated and non-hydrogenated animal fats are used for frying.  It’s fun to experiment. 







   
Hot fat for frying (shortening, lard or vegetable oil)
   
2 cups flour (up to 1/3 cup of this may be non-wheat flour or cornmeal)
1 tablespoon baking powder
1 teaspoon salt


½ teaspoon herb or spice (for savory fritters sweet paprika, thyme, basil, hot sauce, finely chopped hot pepper,  garam masala, thyme, dried parsley OR for sweet fritters, cinnamon, nutmeg, all spice, a little white or brown sugar)


1 egg, 2 egg yolks or 2 egg whites (may be beaten stiff)


½ cup liquid (milk, water, broth, beer, fruit juice, club soda or or lemon-lime soda)


1 cup finely chopped fruit, cooked meat or fish, ground conch, cooked vegetables, grated raw vegetables or mashed white or sweet potato.

    Make a batter with the flour, baking powder, salt, eggs, liquid and an herb or spice compatible with the type of fritter you’re making (apple fritters, conch fritters, hush puppies). Add another tablespoon of liquid or flour if needed to make a thick dough that can be dropped from a spoon.
    Heat at least 2 inches of oil to 350 degrees and carefully drop dough by tablespoons. Turn to brown on all sides and drain on paper toweling. Keep hot. Serve as is or with a dip. Makes 40 fritters.

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