Friday, August 17, 2018

New Recipes, Tips for Camping and Motorhome Meals

See our new weekly feature, a Freeze-Ahead Recipe of the Week. Just thaw camping meals, heat ‘em up and head ‘em out. The best part is that you make a big batch of the dish, then freeze in the right size for YOU, from a single serving to a shipload. 
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Camping and RV Recipe of the Week
Caramel Pudding

    Magically, a moist cake will form on top with a delicious sauce underneath. 

1/4 cup milk
1 egg
1/4 stick butter, very soft or melted
1/4 cup sugar
1 teaspoon baking powder
1 cup flour
Pinch salt

    Whisk egg and milk, then add soft butter and dry ingredients. Spread in a greased baking pan or slow cooker.

2 cups heavy cream
1 teaspoon vinegar
2 cups brown sugar
1/4 cup flour

    In the same bowl, whisk cream and vinegar. Then whisk in sugar and flour and spread carefully over the first layer. Do not stir. Bake about 45 minutes at 350 degrees. Serves 6 to 8. Using a spoon serve warm, plain or with ice cream, whipped cream, whipped topping.
    Slow cooker: Cook on Low 3 hours or until cake on top is springy to the touch. To absorb excess steam, stretch a clean dish towel across the top under the lid.

Campground Potluck Recipe of the Week
Lemony Cilantro Corn
    This colorful,   affordable side dish can be made in the smallest camper or cabin. It is delicious hot or cold. 

4 cans whole kernel corn
Small red sweet pepper, finely diced
Small sweet onion, finely diced

Large lemon
1/3 cup maple syrup or maple flavor syrup
Handful of fresh cilantro, finely chopped (about 2/3 cupful)
Sprinkling of freshly ground pepper

    To serve cold, drain corn and proceed. To serve hot heat undrained corn, then drain and stir in remaining ingredients.
    Combine corn, onion and peppers. Squeeze juice from the lemon and grate zest. Add lemon juice, zest, syrup, cilantro and black pepper to the corn.  Mix well. Serves 10.  

Tips for the Camp Cook

  * Time saver, work saver. Add a bouquet of balloon whisks in all sizes. Don’t skimp on quality (cheap ones rust, corrode and/or have uncomfortable handles).

    *Make a fresh, crunchy topping for soup or salad. Chop 2 slices pre-cooked bacon and 2 scallions. Cut corn from one fresh cob. Toss together. Sprinkle on.
    * Bubble wrap is inexpensive to buy by the roll at Walmart. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage. When it’s grotty, throw it out and cut new.

    * Inexpensive, old-fashioned electric heating pads are a plus in camping when you have hookups. Pre-warm beds for humans and pets. Stack dinner plates between two heating pads to heat before serving a hot meal on a cold night Visit a thrift shop to stock up on pillow cases and always have a clean supply of them to slip over heating pads. Good buy on heating pads at

    *When a recipe says to raise yeast dough in a draft-free place, put the bowl in an ice chest with a bowl of hot water. 

    Just in time for hurricane season, Survival Food Handbook is a guide to stocking your home, camper or cabin with supermarket foods that keep for weeks, even months. Be prepared for a power outage, wildfire, flood or other disruption in the food supply. 


Recipe of the Week
Country Sausage
    Why make your own sausage for camping breakfasts?  YOU control the ingredients and portions. You know what’s in it.  You can fine-tune spices, control fat content, avoid preservatives and use only  meats you choose to eat.
    Wear disposable plastic gloves, mix well by hand and package it by the patty or pound. If you have a strong arm and a large bowl, double this recipe. Freeze for up to two months.
    If the ground meat is very lean, such as game, add ½ stick butter or ½ cup other fat such as lard, schmaltz or shortening per recipe.

4 pounds ground pork, beef, turkey, chicken,  venison or other or a mixture
2 tablespoons non-iodized salt
1 tablespoon ground black pepper
1/8 teaspoon cayenne pepper OR ½ teaspoon ground ginger
2 tablespoons crumbled dried sage
½ teaspoon each cinnamon and nutmeg
2 tablespoon dried parsley (optional)
1/4 teaspoon liquid smoke flavoring (optional)

    Mix dry ingredients, then add to meat(s) and mix well. Add liquid smoke if using. Form into patties and fry.


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