Friday, September 14, 2018

Camping Comfort Food, Easy Recipes


See your ad and one link on all Janet Groene food and travel sites for one year,  one incredibly low price. Details janetgroene at yahoo.com
 
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Camping and RV 
Recipe of the Week
 Loaded  Pea Soup
    Cold autumn nights call for hot soup and crusty breads .Extra vegetables in this recipe make pea soup more interesting, colorful and nutritious.
1 pound split peas
1 can chunk ham, broken up
2 medium potatoes, scrubbed and cut up
4 medium carrots, peeled and cut up
2 cups shredded cabbage cole slaw mix
Salt, pepper to taste


    Wash and pick over peas. For quicker cooking soak several hours or overnight. Put in a slow cooker with remaining ingredients. Cover with water. Cook 6 to 7  hours on Low. Adjust seasonings Serves 6.
Cook’s note: I like to run a potato masher down through the finished soup, then stir and serve.
    Caution: pea soup can be quick-cooked in a pressure cooker but don’t over-fill it. See your cooker’s instruction book. 



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Campground Potluck Recipe of the Week
Pennsylvania Dutch Green Beans

 
    Is it your turn to bring a green side dish? This may be a Pennsylvania recipe but it’s always a hit when I take it to potlucks anywhere in the country.

See the best Lancaster County, Pennsylvania Dutch Cookbook 

 

32-ounce package cut green beans, thawed OR
#10 can of cut green beans, drained
½ pound bacon, cut up
2 large onions, cut in crescents
2 tablespoons cornstarch
1 1/4 cups water
1/3 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon dry mustard (such as Coleman’s)

Salt to taste (bacon is salty and canned green beans contain salt)

    Thaw or drain green beans. In a large pan fry out bacon until it’s crisp, gradually stirring in onion until onion is crisp tender. If using fresh or thawed green beans, add 1/2 cup of water and the green beans, cover and simmer until beans are tender. If using canned green beans, proceed without extra cooking.
    Whisk cornstarch into water (minus the ½ cup water you already used ) with sugar, vinegar and mustard. Add to the pan and cook, stirring, until sauce thickens. Serve hot. Serves 10 to 12.
Cook’s note: You can leave bacon in the pan to save time and mess but it will be crisper in the finished dish if you remove it to drain on paper towels while cooking the onion and other ingredients. Then add bacon at the end.


Tips for the Camp Cook


    *Make small cornmeal pancakes and serve them topped with guacamole as a savory side dish with meat from the grill. 


    * Instead of using red cabbage, make colorful cole slaw by adding chopped, well-drained canned beets. 



    * Available in paperback or Kindle is Janet Groene's Cooking Aboard Your RV, 2nd Edition.

    * Most butchers have power saws large enough to cut a frozen turkey, chicken or turkey breast in half for quicker cooking. Ask. Thaw, remove any splinters of bone or packaging, then grill. 


    * Cooking wine contains salt, so add salt to a recipe only after tasting. 


    * Make mac ‘n cheese in a greased  slow cooker.  Butter cooker. Add 1 ½ cups dry macaroni, ½ stick butter cut up, 1 teaspoon salt, ½ teaspoon paprika. 8 ounces Velveeta cut up and 1 quart milk. Stir. Cook 2 ½ hours on High. Stir and serve. Order a complete slow cooker cookbook, soup to dessert.


   
* Give more zing to fruit cup by adding a scant teaspoon balsamic vinegar to each 2 cups of cut-up fresh or canned  fruit. Sugar optional. Spoon into ice cream cones and no dishes to wash. 

 
Freeze-Ahead Recipe of the Week
    Make one batch or a bazillion, then freeze in portions sized to your own needs, even if you’re just a party of one. Freeze in boilable bags and there will be no pots to wash. I love this inexpensive, ultra-compact bag sealer  Have a good supply of sealable, boilable bags on hand.  


 
Fiesta Beans
 

3 thick slices bacon, cut up
Green pepper, diced
Red pepper, diced
2 to 3 ribs celery, sliced
Large onion, diced
15-ounce can lima beans
15-ounce can kidney beans
15-ounce can cannelloni beans
15-ounce can red beans
15-out can white beans such as navy or Great Northern
15-ounce can black beans
15-ounce can pork and beans
1 cup each ketchup and barbecue sauce
½ cup brown sugar
1 tablespoon grainy mustard


    Fry out bacon, gradually stirring in peppers, celery and onion. Cover and cook over low heat until vegetables are tender. Turn off heat. Stir in undrained beans. Whisk together ketchup, barbecue sauce, brown sugar and mustard. Stir in beans. When mixture is cool, package and freeze. Mixture will be juicy, ideal for serving in shallow bowls, or spoon over biscuits or baked potatoes. Makes about 15 servings of one cup each.

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