Friday, November 02, 2018

Campground Potluck and Any Day Meals Made Easy

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Campground Potluck 
Recipe of the Week
Eggs-ellent Pilaf

  

  When it’s your turn to bring a side dish to the potluck, try this affordable, hearty favorite. It   can also serve as a vegetarian main dish, or you can add cooked meat and make it an entree.  This recipe serves 10 to 12 as a side dish.  Another time, serve it to your family for breakfast sprinkled with crumbled bacon instead of the chives.


1 quart (4 cups) chicken broth
½ cup water
2 cups rice
½ stick butter
3 eggs
Freshly ground pepper to taste
Dried chives


    Bring the broth, water and rice to a boil over high flame, cover, reduce flame to its lowest and cook without peeking until liquid is absorbed (about 20 minutes). Whisk eggs with pepper. When rice is done, stir in butter then the eggs. Cover, set aside 5 minutes for the heat of the rice to cook the eggs, then sprinkle with chives and keep warm until served.
    Variation: If you have a pressure cooker (and I do recommend one for saving time and fuel in the galley) bring rice and broth to full pressure for one minute. Turn off heat. Do not quick-cool. When pressure returns to normal and you can safely remove the lid stir in butter and beaten eggs, cover loosely, and let eggs solidify.

Camp Chef Tips of the Week
    * Give a lift to canned vegetables. Melt 2 to 4 tablespoons butter in a small skillet. Stir in 1/4 cup chopped nuts and a pinch of dried tarragon. Heat and drain canned or fresh vegetables and toss with this butter sauce. Makes enough for about 4 cups of vegetables. 


 

    * I love this compact air fryer for RV travel and I can also throw it into the car for tent camping or motel travel. It is SO versatile, it fries with little or no oil and takes up so little room. Sweet potato fries anyone? 


    * A vacuum sealer is invaluable for camping, even if you don’t freeze items. Use it to refrigerate leftovers, then warm by dropping the bag into hot water. Seal up non-food items too, things you need to keep safe and dry such as spare parts, dry beans, extra socks, a passport. I ike this space-saving, compact bag sealer.  Here are bags go to go with it.

Camp and RV Recipe of the Week
Warm ‘n Crunchy Chicken Salad

    Cold nights, warm salad. Canned mixed Chinese vegetables are a boon to the RV cook. The mix is colorful and has a lot of different textures. Canned water chestnuts add crunch, especially if you don’t have fresh celery. Serve over rice, noodles, ramen, or crisp Chinese noodles. 

 

1 can condensed cream of chicken soup
2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar (or more to taste)

3 cups bite-size cooked chicken OR
1 or 2 cans of chunk chicken
15-ounce can mixed Chinese vegetables
Small can sliced water chestnuts, drained (optional) AND/OR
2 ro 3 stalks celery, diced
½ teaspoon (or to taste) dried lemon zest (optional)
Crisp Chinese noodles

    In a small bowl whisk soup, vinegar and soy sauce. In a saucepan, sprinkle a teaspoon of powdered chicken bouillon over canned Chinese vegetables in their juice. Bring to boiling and turn off heat.  Fold in chicken and vegetables., then soup mixture.  Cover and cook over very low heat just until heated through. Adjust seasonings. Spoon over crisp Chinese noodles. Serves 4. 

Freeze-Ahead Dish of the Week
Spoonbread Burgers
    Stretch your meat supply by adding sweet, creamy corn to a sloppy joe-like recipe. Spoon this juicy treat into burger buns or over cornbread. 





2 pounds lean ground beef, turkey or pork
2 tablespoons canola oil
Medium onion, finely diced
1 teaspoon minced garlic
Small green bell pepper, seeded and finely diced

1 1/2 cups ketchup
15-ounce can cream-style corn
Salt, pepper to taste

    In a large skillet, fry out the meat in hot oil, gradually stirring in onion, garlic and green pepper. When meat is thoroughly cooked and crumbly, stir in ketchup and corn. Cover and cook over low heat  until meat and onion are thoroughly cooked.  Watch carefully so it doesn’t burn.
    Season to taste. Cool and freeze in batches suitable for your crew. This makes about 8 servings. It’s easily multiplied.  Heat and serve in buns or over a starch such as biscuits, cornbread, noodles, potato, rice. 



 Janet Groene's RV cookbook, Cooking Aboard Your RV, 2nd Edition,  makes an easy and welcome gift for yourself and other campers. One size fits all.
   
See Janet Groene's Pantry Recipe of the Week, made 100% with shelf-stable foods, at https://boatcook.blogspot.com

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