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Camp and RV Recipe of the Week
Tomorrow’s Steak Salad
The secret to this hearty, whole meal salad is to grill once, eat twice. Grill a two-pound London Broil tonight and serve half hot with baked potatoes and grilled vegetables. Refrigerate the rest to make this salad tomorrow.
1 pound grilled London Broil, thinly sliced
4 Roma tomatoes, cut in half north pole to south pole, then sliced
2 cups fresh mushrooms, sliced
Small head lettuce, torn in bite size
3/4 cup bottled raspberry vinaigrette dressing
1/4 cup raspberry jam
½ cup sunflower nuts
Put tomatoes, mushrooms and lettuce in a bowl. Whisk together dressing and jam, pour over salad and toss to mix well. Using tongs, put salad on dishes, top with steak and sprinkle each serving with sunflower nuts. Serves 4 as a main dish.
Campground Potluck Recipe of the Week
Beef ‘n Butter Bean Stew
Your turn to bring a meaty hot dish? A mere pound of stew beef serves 8 to 10 people with a tasty, hearty stew. Make this is your slow cooker and you’ll have time to enjoy the party.
1 pound stew for beef in small bite size
Large onion, diced
1 tablespoon minced garlic
1 teaspoon crumbled dried oregano
½ teaspoon each cinnamon, ginger
1/4 teaspoon ground cloves
32-ounce carton beef broth
12-ounce bottle dark beer
4 cups peeled and diced root vegetables (sweet potato, carrot, turnip, white potato)
1 can (or more) large lima beans (aka butter beans)
Put beef in a six-quart slow cooker and add onion, garlic and spices. Stir to mix. Add broth and beer. Stir in vegetables. Cook 4 hours on High or 6 hours on Low. Stir in butter beans with their juice and cook another 30 minutes on High or 60 minutes on Low.
See Janet Groene’s Pantry Recipe of the Week, using only shelf-stable ingredients at https://Boat Cook.blocspot.com. These recipes are great for emergencies, or times when you’re just too tuckered out to cook.
Tips for the Camp Cook
* Want to try that recipe but not sure you want to cut it out of the magazine? Open the magazine to the page and use a skirt hanger to hang up the whole issue inside the RV or outdoors where it's easy to read.
* The next time you make an overnight breakfast strata, use spiral cinnamon bread and brown sugar for a butterscotch effect. Yummy!
* Flip over a cupcake pan and you’[ll find that the spaces between cups make ideal holders for tacos while you fill them.
* Portable kitchen? Ideal for campers who do some or all of their cooking outdoors, this compact hanging "cupboard" has everything needed. It's handy, neat and can be hung up anywhere inside and out
* Have a real gas stove with burners and an oven in a neat, portable unit that weights only 35 pounds.
Freeze-Ahead Recipe of the Week
Chocolate Chip Zucchini Bread
Bake and freeze lots of these loaves and serve this easy, no-yeast bread for breakfast, snacks. dessert or a meal accompaniment. It actually slices easier after freezing and thawing than when it's fresh out of the oven.
1 ½ cups sugar
4 cups flour
4 tablespoons cocoa powder
2 teaspoons cinnamon
2 ½ teaspoons baking soda
½ teaspoon salt
½ cup vegetable oil
2 cups applesauce
3 cups shredded zucchini
1 cup miniature dark chocolate chips
Grease two 9 X 5-inch loaf pans or equivalent in smaller pans. Set the oven to 350 degrees.
Mix dry ingredients in a bowl or bag.
Whisk eggs until light, then stir in vegetable oil and applesauce. Stir in dry ingredients until everything is evenly moist (do not over beat), then fold in chocolate chips and zucchini.
Bake about 50 minutes (depends on size of the pan) until bread is firm to the touch and tests done with a toothpick. Cool in the pans 10 minutes, remove to a rack and cool thoroughly. Wrap and freeze. Thaw, slice and eat hot or cold, plain or with butter or a spread.