Friday, October 12, 2018

Camping and Motorhome Recipes Made Easy

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Camping and RV 
Recipe of the Week
Skillet Tortilla Casserole


12, 6-inch corn tortillas
2 tablespoons vegetable oil
2 cans, 10 ounces each, chunk chicken
1 cup diced onion, green pepper, garlic, celery mixture
15-ounce can sliced carrots, drained (optional)
2 cans condensed cream of chicken soup
2 cans, 10 ounces each, diced tomatoes with chilies
½ teaspoon each dried oregano, cumin, chili powder
Grated cheddar cheese
Sliced avocado (optional)

    Cut tortillas in strips and set aside. Drain chicken,  saving juice. Stir-fry raw vegetables in hot oil, gradually stirring in chicken to brown it. Whisk juice from the chicken into condensed soup and stir into skillet with herbs and tomatoes. Cover and simmer until vegetables are tender. Add carrots and tortilla strips to heat through. Serve each portion topped with a tuft of grated cheese and some sliced avocado.  Serves 6.


Campground Potluck Recipe of the Week
Dilly Cheese Crackers


 
    Serve these addictive snacks in a big bowl or individual cups. Everyone loves finger foods at potlucks, tailgate parties and around the campfire. Zip some of these crackers into plastic bags to take on hikes too. I make this recipe with white cheddar Cheez-It crackers. 



1-ounce packet of ranch dressing mix
1/3 cup vegetable oil
1 tablespoon each garlic powder and dried dillweed
2 boxes, 16 ounces each, (low sodium if possible)  small square cheese crackers

    Mix dressing mix, oil, garlic powder and dillweed and drizzle over crackers. Spread on a rimmed pan and bake 30 minutes at 300 degrees, stirring every 10 minutes. Cool completely before storing. Makes 2 pounds.

Tips for the Camp Cook


    * Tuna is available in many sizes including canned and packet single servings. To make a casserole for one, heat 3 ounces tuna with cooked rice, 1 teaspoon lemon juice and a tuft of shredded cheese. 


    * Cut zucchini in half, scoop out a groove in each cut side and pack with ground sausage.  Press cut sides back together. Wrap tightly in foil and roast over the campfire or grill until sausage tests done. (Here’s where an instant read probe thermometer comes in handy). 


    * Waffles (store-bought or homemade) aren’t just for breakfast. Serve as a base for creamed chicken, chili, stew or top with fruit or ice cream to make dessert. This Coleman waffle iron can be used over any heat source from a camp stove to a charcoal grill. And it's nonstick.


    * Open a can of Hoppin’ John and heat with chicken broth to taste. Serve as a soup. Pass the hot sauce. 






Freeze-Ahead Recipe of the Week
    For camping, travel or busy days at home it’s good to have readymade meals in portions that are right-size for YOUR needs. The following recipe is a superstar because you can do so many things with it. Spoon over baked or mashed potato, rice, pasta or noodles, serve in buns or top with a freshly baked biscuit.
Beef Burgundy

 
4 pounds lean, boneless beef stew cut in bite size (may include up to one pound of some other meat such as dark meat chicken,  turkey or pork)
2 tablespoons vegetable oil
2 cups finely chopped onion, with a little carrot
1 cup water
2 cups dry red wine such as Burgundy
2 tablespoons Worcestershire sauce

1 tablespoon beef base such as Better Than Beef

    Brown beef, gradually stirring in onion. Stir in water, wine, Worcestershire and beef base. Cover and cook until meat is falling apart. Cool and freeze in portions, allowing ½ to 1 cup per serving.  Be sure each batch gets its share of juices. To serve, thaw and heat.

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