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Camping and RV Recipe of the Week
It’s so easy, so popular, so seasonal, so affordable. Sip mulled cider around the campfire, serve it as a breakfast bracer, or add a tot of rum and have it as a nightcap. If you’re camping in a hot weather zone, toast the Thanksgiving season by serving it over ice, with or without a shot of vodka.
1 gallon apple juice
1 cup brown sugar
1 teaspoon each ground cloves, ground allspice
1 tablespoon cinnamon
1 teaspoon orange extract
Stir, simmer gently for flavors to blend, then ladle into mugs. Makes 16 cups.
Camping tip of the week: to save the nonstick surfaces on your camping cookware, save a plastic knife from your next visit to a fast food place. Use it to, say, loosen a bread or cake before turning it out of the pan or to slice a quiche or pizza cooked in a skillet.
Are you camping the Nevada Hot Springs Trail this winter? Get the official trail cook book here
You’ll find many uses around the campsite for this heavy duty, lidded, stainless steel, medical quality bucket Carry anything from clean water to pet food.
Campground Potluck Recipe of the Week
Chili Cheese Dip for a Crowd
This is a favorite at tailgate parties and potlucks. Save time by using pre-cooked crumbles.
12- to 16-ounce package of fully cooked beef, sausage or vegetarian crumbles
2 packages, 2 pounds each, process cheese such as Velveeta
2 small cans diced chilies, well drained
15-ounce can diced tomatoes with garlic and green pepper
1 tablespoon each chili powder, Worcestershire sauce
Dice the cheese and put everything in a slow cooker or stove-to-table pot. Heat gently until cheese melts. Stir and surround with dippers of your choice. Makes about 2 quarts of dip. Provide plenty of dippers and let the crowd dig in.
I divide this into two serving bowls, one surrounded by a starchy dipper such as crackers or chips and one with raw vegetables such as celery and carrot sticks.
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Freeze-Ahead Recipe of the Week
Tip for the Camp Cook: If you freeze lasagna or other food that contains raw eggs, make sure to bake thoroughly in camp.
Bistro Pork Ragout
Why not make two batches, one with caraway seeds and one without?
4 pounds lean pork in bite size
1 slice thick-sliced bacon, cut up
1 tablespoon minced garlic
1 pound carrots, peeled and sliced
6 large potatoes, scrubber or peeled and cut in chunks
2 large onions, cut up
Medium rutabaga, peeled and diced
4 cups water
4 chicken bouillon cubes
1/4 cup packed brown sugar
2 teaspoons dried, crumbled thyme OR
2 teaspoons caraway seeds
2 tablespoons Dijon-styled mustard
1/4 cup plus 2 teaspoons minute tapioca
Salt, pepper to taste
In a large pot, fry out bacon to release fat, then stir in pork to brown it. Add garlic. Add everything else, cover and cook over low heat until pork and vegetables are tender. Adjust seasonings. Cool and package in portions for the freezer. Plan about 1 1/2 to 2 cups per serving.
Thaw and heat. If it’s too thick, add a little water, broth or white wine. Serve as is or with a scoop of sour cream.