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Camp and RV
Recipe of the Week
Apricot Raisin Bars
You’ll need only one mixing bowl to create all three layers in this delicious, nutrition-packed bar cookie. Serve it for dessert, a snack or a quick breakfast with coffee and juice.
1 1/4 cups flour
1/3 cup sugar
1 stick butter, softened at “room” temperature
Set the oven to 350 degrees. Cut butter into flour and sugar and press evenly in an 8-inch baking pan. Bake about 25 minutes just until edges begin to brown.
1 golden raisins
½ cup apricot jam
In the same bowl. Mix together raisins and jam. Spread evenly over warm crust.
½ cup packed brown sugar
1/4 cup flour
1/4 teaspoon each baking powder and salt
1 teaspoon vanilla
1 cup chopped pecans
Use the same bowl again to whisk eggs, flour, flour, baking powder, salt and vanilla until well blended. Stir in nuts and spread over jam layer. Return to the oven for 35 minutes or until filling is set and browned. Cool in the pan and cut into bars.
Stove-top Method: No oven? Grease a heavy skillet, preferably cast aluminum, and proceed as above. Cover tightly and bake the first layer over low-medium heat 10 minutes. If fire is too hot, use a flame spreader. Add more layers, cover and cook 15 minutes. Then check every 5 minutes until the custard-like topping is set. Cool in the pan. Serve in wedges.
Tips for the Camp Cook
* Find all your favorite recipes for camping and RV trips in one paperback or Kindle book. Cooking Aboard Your RV, 2nd Edition makes a nice gift for yourself and your camping friends. paperback http://amzn.to/1NdWI4o
* Mix hot water into stuffing mix until it’s moist, then pack stuffing into rib side of half a turkey breast. Cook skin side down in a greased, covered skillet or Dutch oven until turkey reaches 180 degrees. .
* Put ½ cup nuts and 2 cups cold milk in a quart jar. Add 1 package instant pudding. Lid tightly. Shake vigorously. Pour into 4 dishes. The nuts act as stirrers and taste good too. To save on dish washing in camp, I wash mayonnaise jars at home, use in camp, then discard.
* The next time you make an overnight breakfast strata, substitute rosemary fccaccia for the bread.
* To serve chili or stew under a bread blanket, whisk 1 cup self-rising flour, 2 cups milk and 1 cup mayonnaise. Pour over hot food and bake in the oven or cover skillet and steam until batter is firm.
* When you’re cooking outdoors, it’s important to use a lid on every pot to keep heat, spatters and moisture in and keep twigs, leaves and bugs out. You’ll always have a cover that fits with this one-size-fits-all lid. It's sturdy stainless steel for years of use on any and all cooking pots.
Campground Potluck Recipe of the Week
Is it your turn to bring a side dish to go with the fish fry or barbecue? This dish is affordable, colorful and tasty.
Medium onion, diced
Medium green bell pepper, seeded and diced
2 tablespoons vegetable oil or bacon fat
2 cans, 15 ounces each, whole kernel corn, drained
2 cans, 15 ounces each, diced tomatoes
2 cups Italian seasoned bread crumbs
½ stick butter
1 cup grated Cheddar cheese
In a nonstick skillet sizzle onion and pepper in hot oil or fat until they are crisp-tender. Drain one can of tomatoes; use the other with its juice. Mix vegetables in a greased casserole. Top with bread crumbs. Dot with bits of butter and bake 30 minutes at 350 degrees or until bubbly and browned. Sprinkle with cheese and return to the oven for a few minutes to melt it.
Stove-top Method: In a large skillet, sizzle onion and pepper in fat. Stir in vegetables. Heat thoroughly, then sprinkle with cheese. Do not stir. In a small skillet, melt butter and stir in bread crumbs until toasty. Sprinkle over skillet and serve at once.
Freeze-Ahead Recipe of the Week
Black Bean Chicken Ad Lib
When you freeze batches of this delicious stew you can serve it ad lib when the time comes. It can be spooned over mashed or baked potato, rice, noodles, quinoa, pasta, biscuits, toast. Dried beans are light and compact to carry. To cook them faster use your pressure cooker. To cook long and carefree, use a slow cooker. This recipe is easily doubled.
1 pound black beans, washed and picked over
4 cups water
1 tablespoon powdered chicken bouillon
2 cups whole kernel corn
2 tablespoons chili powder
2 pounds boneless, skinless chicken, cut in bite size
2 tablespoons vegetable oil
1 tablespoon minced garlic
Large onion, finely diced
Green bell pepper, seeded and diced
1 or 2 cans of diced tomatoes
Soak beans, then drain and cook in 4 cups water with bouillon until tender. Stir in corn and chili powder.
Cut chicken in bite size and stir-fry in hot oil with garlic, onion and green pepper until chicken is done. Mix with black beans, corn and tomatoes.. Cool. Allowing one to 1½ cups per serving, package in sizes for your family’s needs. Freeze. Thaw, heat and serve over starch of your choice.
See more of Janet Groene’s shortcut recipes for travel, boating and camping at https://boatcook.blogspot.com