Friday, October 05, 2018

Quick Recipes for Camping Cooks, Motorhome Meals

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Camping and RV
Recipe of the Week

 
Sausage Stomp

 
    This quick, easy, versatile and good-for-you recipe takes its flavor from ground sausage, so try it with different types each time:  Italian sausage, breakfast sausage with sage or maple, extra spicy, venison sausage, fine grind, coarse grind, etc.



Large red onion, cut in crescents
1-pound  lean bulk ground sausage
14- to 16- ounce bag shredded cabbage (cole slaw mix)
Small red cabbage, cut in coarse shreds
Salt, pepper
2 tablespoons grainy mustard
3 tablespoons cooking sherry OR
½ cup heavy whipping cream


    In a large skillet or wok, fry the sausage, breaking up as you go. As soon as it has given up some fat, start stirring in the cabbage and onion. Keep stir-frying until sausage is done and  vegetables are crisp-tender and lightly glazed with pork drippings. Add salt and pepper to taste. Whisk sherry and mustard together and fold in. Or omit sherry and add cream, with or without the mustard.  Heat gently until every thing is hot to go. Serve with rye rolls. Serves 4 to 6.

Campground Potluck Recipe of the Week
    Here’s an appetizer that will knock their socks off. It will work in your RV oven, toaster oven or microwave-convection oven. You can also string the chicken pieces on skewers and grill them, then serve in individual bites on toothpicks. 

 

Chicken Redhots
 

2 pounds boneless, skinless chicken breast
½ cup hot sauce such as Frank’s
1/4 cup each vegetable oil and water
1 teaspoon each cinnamon and curry powder
1/4 teaspoon ground cloves

Cut chicken in bite size.  Whisk remaining ingredients.  Place everything in a plastic bag, seal it and refrigerate several hours, turning bag to flavor the chicken evenly.
Oven Method: Set the oven to 450 degrees and line a baking pan(s) with nonstick foil. Spray the foil with nonstick spray. Drain chicken well, arrange on foil without crowding and bake 10-15 minutes until it’s lightly crusty around the edges and reads 170 degrees. Place each piece on a toothpick or small skewer for serving.
Campfire method: Drain chicken well and thread on skewers. Cook over hot coals. Remove from skewers to serve one at a time on toothpicks. 




Fun idea for the potluck, coffee klatch or party! Have a cookie exchange. Lavishly illustrated Cookie Party Cookbook tells what and how




Tips for the Camp Cook


* If hot juices spill, they soak into fabric oven mitts and cause burns. Get silicone gloves instead. Note their length (for wrist and arm protection) and their heat tolerance. Some brands are said to be good for up to 450 degrees; others to 500 degrees. I like these extra long gloves with a soft quilt lining. 


    * It’s a snap to make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil. Fit a single layer of  36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour over marshmallows, spread evenly and chill. Cut in squares.

 

* This top quality canvas clothespin bag (left) can be hung anywhere around the camper or campsite to hold galley gadgets, extra towels, paper goods, what have you. Wash it time and again for years of camping use.
 

   * Not just for the RV bathroom.  I like these hang-up mesh bags (right) for RV or tent camping because they hang  anywhere, indoors or out. Fill with cooking gear, shower gear, socks, scarves, craft supplies, kids' stuff.  They dunk clean in a jiffy and have pockets in several different sizes. Hang from any handy hook or tree.

 Freeze-Ahead Recipe of the Week
Pork Carnival

 
5 pounds lean ground pork, preferably coarse grind
1 tablespoon vegetable oil
Large onion, diced
1 bunch celery, cut up
1 tablespoon powdered chicken bouillon
2 20-ounce cans pineapple tidbits in juice
2 cups cut up dried apricots
2 cups water


    In a large pan brown pork in hot oil, breaking it up. Gradually stir in onion, celery and drained pineapple to brown them. Add pineapple juice, apricots and water. Cover and simmer 30 minutes or until vegetables and pork are tender.
    Allowing one cup per serving, package and freeze. To serve, heat and serve over rice, noodles or crisp Chinese noodles. Makes 20 servings
   

Bonus Recipe
Jammin’ Almond Squares

 
1 cup flour
1 stick butter
Pinch salt
2 tablespoons water
Strawberry jam
1 stick butter
½ cup brown sugar, packed
2 eggs
½  cup flour
White almond bark melting chocolate


    Cut the first stick of butter into the cup of flour with the salt. Stir in water and press mixture into a sprayed 8 X 8-inch baking pan. Bake 8 minutes at 350 degrees, remove from the oven and gently spread with jam, using about 2/3 cup.
    Melt the second stick of butter and whisk in sugar, eggs, flour and a teaspoon of almond flavoring.  Spread over jam. Bake another 35 minutes or until the batter is firm and pulling slightly away from edges.
    Cool, cut in squares or triangles and arrange on waxed paper. Nuke almond bark  according to package directions and drizzle lightly over squares. Cool completely, then arrange on a plate for sale or wrap individually for sale.

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