Friday, October 19, 2018

Camping Conditions Call for Cooking Shortcuts

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Camping and RV 
Recipe of the Week
 
Hot Dogs and Tater Tots

    This ordinary, one-pot, hobo meal becomes a standout with the addition of a creamy gravy and a dilly garnish. Pre-cooked bacon, your own or store-bought, comes in SO handy for quick camping meals. 
  

 ½ stick butter
2 tablespoons flour
½ teaspoon each salt, pepper, dry mustard
2 cups chicken broth
4 slices cooked bacon, crumbled
1 pound hot dogs, cut in coins
Small can sliced black olives, well drained
2 to 3 cups thawed Tater Tots

1 large dill pickle, chopped fine (or 1/4 cup relish)
3 scallions, chopped

    Melt the butter in a roomy saucepan and stir in flour, salt, pepper and mustard. Gradually stir in broth. When it’s thick and smooth, fold in hot dogs, bacon and black olives. Cover and heat over low heat. Fold in Tater Tots. Cover and heat gently. Mix chopped scallions and pickle and sprinkle some over each portion. Serves 4 to 6.
    Cook’s note: No freezer? No problem. Thawed Tater Tots will keep in your well-chilled ice chest up to three days.







 



Campground Potluck 
Recipe of the Week


Creamy Caraway Cabbage
    When it’s your turn to bring a vegetable side dish, wow ‘em with this exotic, affordable cabbage dish.

1 cup water
1 teaspoon salt
Large bag shredded cabbage cole slaw mix
Large onion, cut up
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon-style mustard
1 teaspoon (or more to taste) caraway seeds
Salt, pepper to taste


    Bring the water and teaspoon of salt to a boil and stir in cabbage. Add onion. Cover and simmer until cabbage is tender.
    Drain cabbage, saving 3/4 cup of the water. Whisk sour cream, flour and mustard in a bowl and gradually whisk in the water. Fold this mixture into cabbage in the pan with the caraway seeds. Cover over very low heat and let cook 20 to 30 minutes, but don’t let it burn. Adjust seasonings. Serves 8 to 10.
    Cook’s note: Cabbage can also be put in a buttered casserole and refrigerated to heat later.

Tips for the Camp Cook


    * When flouring chicken for frying add a little sugar to a mixture of flour, salt and pepper. Chicken will brown faster.

    * Make inexpensive  bread sticks. Buy day-old hot dog buns, cut in long sticks. Dip in melted butter and sprinkle with cheese, garlic salt, seasoned salt or poppy seeds.

    *  If you break glass clean up large pieces, then go over the area with damp paper toweling to pick up tiny shards.
   
    * Lightly spray the dust pan with nonstick spray or duster spray (such as Pledge) and sweepings will not scatter.
   
    Instead of using screws to affix towel racks in the camper,  use screw-in cup hooks. You then have extra hooks for small items like dish rags or wash cloths.



    * Be ready for the next hurricane, power outage or other emergency. Survival Food Handbook is a guide to stocking your pantry with supermarket supplies that last for weeks, sometimes months. Recipes, tips, lists and how-to’s for handling many types of food emergencies. 


                   



Freeze Ahead Dish of the Week
Asparagus and Eggs


    This vegetarian main dish is ideal for freezing in boilable bags. Just thaw and heat in hot water. 



3 pounds asparagus, trimmed and sliced
8 ounces sliced mushrooms
½ stick butter
12 hard-cooked eggs, chopped
1 packet country gravy mix
2 cups milk or water




Crushed buttery crackers such as Ritz
Shredded cheese

    Flash-fry asparagus and mushrooms in melted butter just until they are crisp-tender. Stir in chopped eggs. Whisk milk or water into country gravy mix and stir into asparagus mixture until it’s thick. If it’s too thick, add water or milk to taste.
     Freeze in portions you need, allowing one to 1 ½ cups per portion. Don't forget to bring cracker crumbs and cheese on your camping trip. To serve this dish, heat gently, stir and serve sprinkled with cracker crumbs and cheese. 

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