Friday, September 21, 2018

Meals the Easy Way for Camping and Motorhome


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Camping and RV Recipe of the Week
Deer Camp Stew



    This is ideal to simmer over the campfire for an hour. Stewing brings moisture to game meats, which can be dry.
 

2 pounds cubed, boneless meat such as venison, wild boar, beef, pork, turkey thigh
½ cup flour
1 teaspoon each salt, pepper
½ cup vegetable oil
8-ounce link smoked sausage, cut up fine
2 green peppers, seeded and diced
2 large onions, diced
2 tablespoons minced garlic
6-ounce package sliced mushrooms
15-ounce can tomatoes, onions and green peppers
32-ounce carton beef or vegetable broth
Rice, mashed potato or biscuits
Hot sauce



    Put meat in a bag with the flour, salt and pepper and shake to coat. Discard excess flour mixture and brown meat in hot oil, gradually adding sausage, green peppers,   garlic, onions and mushrooms. When everything is browned and caramelized, add tomatoes and enough broth to cover.
    Bring to a boil, cover, reduce heat and simmer until meat is tender. Adjust seasonings. Serve over a starch and pass the hot sauce.
    Cook’s note: If you prefer to thicken the gravy, stir 3 tablespoons cornstarch into

enough cold water to make a paste. Stir into boiling liquid until thick. 



Are you ready for the next power outage, flood, hurricane, ice storm or other emergency? Your camp cooking skills come in handy in emergencies. Let this book help with planning a back-up food supply based simply on affordable, familiar supermarket staples. Survival Food Handbook comes in Kindle or paperback. 













Campground Potluck  Recipe of the Week
Thai Won On Peanutty Bars
    This recipe for an appetizer or Happy Hour is served in small bites. It is sweetly spicy to go well with cocktails or hot tea.

 

1 cup sugar
2 teaspoons baking soda
1 1/3 cups roasted peanuts, chopped
2 1/3 cups flour
3 eggs
1/4 cup each molasses and water
1 ½ cups bottled Thai peanut cooking sauce
2/3 cup smooth peanut butter 

       Set the oven to 350 degrees. Combine sugar, baking soda, peanuts and flour in a clean bag and jostle to mix well. In a bowl whisk the eggs. molasses, water and peanut sauce. Stir in peanut butter, then dry ingredients. Mix well.
       Shape dough into logs. Place on a baking pan lined with parchment or nonstick foil. Bake at 350° until set and toasty brown around edges. Slice while  warm.

Tips For the Camp Cook

    * For easier cleanup when measuring peanut butter, lard or other greasy food, fill a measuring cup partially with water, then add peanut butter to the brim. For example, add 1/3 cup water, then add peanut butter until the cup is full. Pour off water and you have 2/3 cup peanut butter. 



* Stir a can of pumpkin into a box of spice cake mix. That’s all. Bake for muffins or add a struesel topping and call it coffee cake.

    *Even if you never use block ice, add a good ice pick to your camping gear. Use it to punch holes in plastic bags to drain off marinade. Or,  make holes in a disposable foil container to make a sieve.

* Make it easier to cut brownies. Bake in a disposable foil pan. When cool enough to handle, use kitchen scissors to cut each corner of the foil pan to the bottom. Fold down sides. Press a long, sharp knife through brownies to cut in squares. If they stick to the bottom, slide a thin knife under squares.

    * Toss bowls of cut-up fresh and canned fruit with thawed lemonade concentrate at the rate of about 2 tablespoons per 4 cups fruit. Then to taste.



Freeze-Ahead Recipe of the Week
    Don’t forget to bring the corn chips and a package of grated cheese. Choose light or dark mean or some of each. Don’t add salt to taste. The salty corn chips will add salt at the last minute. 


Camp Corny Chicken ‘n Chips

2 pounds boneless, skinless chicken bites
2 tablespoons vegetable oil
Large onion, diced
3 ribs celery, sliced
3 large carrots, peeled and chopped
1 ½ cups water
2 chicken low sodium bouillon cubes
10-ounce can tomatoes with green chilies, such as Rotel
1 cup frozen peas
Corn chips such as Fritos
Grated cheese such as Mexican blend

    Brown chicken in hot oil, gradually stirring in onion, celery and carrots. When browned add water and bouillon, bring to a boil, cover and simmer until chicken and vegetables are tender. Remove from heat and stir in tomatoes and peas. When mixture is cool enough, package for freezing at the rate of  one to 1 ½ cups per portion. 
    To serve, thaw and heat mixture, which will be soupy.  When it’s very hot, turn off heat. Stir in a tuft of grated cheese until it melts, then stir in corn chips to taste. Serve at once while chips are still crunchy. 



See Janet Groene's Create A Gorp recipes to make  trail mix and snack foods in large batches at home, then package by the portion to carry in a pocket to eat anywhere, any time. Good for hiking, lunchbox, lunch al desko, camping. 






   

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