Friday, November 09, 2018

Camping Meals and Menus Take It Outdoors

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Campground Recipe of the Week

Sweet Italian Doughboys
    These sweet, golf ball-size donuts are known in Italy as Zeppole. They’re ideal  for outdoor cooking for a crowd. Set up a production line and keep ‘em coming.. Just be very cautious with the hot oil.
    You’ll need at least a quart of oil, enough to make a depth of three to four inches in the pan.  


2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon each salt, cinnamon, ground nutmeg
1/3 cup sugar
2 eggs
I cup drained ricotta or small curd cottage cheese
1 cup applesauce, pumpkin puree, mashed banana or mashed butternut squash

1 teaspoon vanilla
Oil for deep frying

    Put dry ingredients in a clean bag and jostle to mix. In a bowl whisk eggs, then whisk in cheese, pureed fruit or vegetable and vanilla. Stir in dry ingredients until well mixed. Heat oil to 375 degrees and cook dough in walnut-size balls (they will swell to golf ball size) until brown and crusty. Remove to paper toweling. Make in batches. Avoid crowding.
    Serve dusted with powdered sugar as a finger food snack, or sauce with caramel or pancake syrup and serve in bowls for breakfast.   

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Tips for the Camp Cook
    * When making pasta salad, mix ranch dressing half and half with spicy barbecue sauce. Fold into pasta and vegetables.  This puts a nice red blush on the pasta.

    * Instead of cocoa try Atole, a sweet Mexican hot drink. Mix 2/3 cup dark brown sugar, ½ cup masa harina, 1 tablespoon cinnamon. Stir in a quart (4 cups)  of cold water. Heat, stirring, until it thickens. Stir in 1 tablespoon vanilla. Serve hot in mugs. The bonus for people with allergies: no chocolate, no dairy, no gluten.  


    * Melt chocolate chips or candy-making chocolate and quickly dip plastic spoons to be used to stir cocoa or eat dessert. Cool on waxed paper until chocolate hardens.

    * Orzo is a delicious, rice-like pasta but don’t try to cook it in a rice steamer. Like all pasta, it’s cooked in boiling water. 

    * Make herb butter to melt over steaks, burgers, chops, vegetables, pasta, rice. Mash 1/4 cup mixed, dried herbs (4 to 5 different kinds)  and a tablespoon of lemon zest into a pound of softened butter. Mix well. Press into a mold and chill. 

Campground Potluck Recipe of the Week
Pumpkin Fluff

    This is easy to serve in small, disposable plastic cups. I like the 3-ounce size cups for potlucks. Dispense mousse easily with a self-releasing ice cream scoop. Stick a plastic spoon in each.
1 can pumpkin
1 can sweetened condensed milk
1 teaspoon each vanilla, cinnamon
1 tub whipped topping (large or small, to taste)
    Whisk together pumpkin, condensed milk, cinnamon and vanilla until smooth. Fold in whipped topping. Chill. Serve as is or with a spritz of whipped cream on top. Makes about 12 servings.

Freeze-Ahead Recipe of the Week
Oven-Roasted Vegetable Pilaf

    The secret to oven-roasting vegetables is to cut each type in a suitable size according to how quickly it will cook. Root vegetables take longer; cut in smaller pieces.
    Freeze this in family size portions to serve as a side dish or in individual portions as a vegetarian main dish.

4 cups cooked rice or orzo

8 cups cut-up vegetables (sweet pepper, asparagus, carrots, celery, onion, etc.)
Salt, pepper
1 tablespoon minced garlic
1/4 cup olive oil

½ cup toasted pine nuts

    Cook 2 cups raw rice or orzo in vegetable or chicken broth to make 4 cups cooked.  Spread on a baking sheet to cool. Set aside.  Heat oven to 450 degrees. Spread vegetables on a greased baking pan and sprinkle with salt and pepper. Dot with garlic. Drizzle with olive oil. Bake 4 minutes, stir and bake again just until vegetables are browned and crisp-tender. Mix with rice/orzo and pine nuts.
    Package and freeze. To serve, thaw and heat. Optional: sprinkle with crumbled feta or blue cheese, shredded yellow cheese or salted sunflower seeds.
    Plan ½ cup per side dish serving and 1 ½ cups per main dish portion.

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