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Camping and RV
Recipe of the Week
Magyar Noodles and Cabbage
14- to 16-ounce package shredded cabbage for slaw (about 6 cups)
1 tablespoon sugar
2 thick bacon slices, cut up and fried out
6 servings noodles, cooked
1/2 cup sour cream
1/2 teaspoon sweet paprika
Additional sour cream for garnish (optional)
Sprinkle shredded cabbage with sugar and set aside. When bacon is crisp, remove pieces to paper toweling and stir some cabbage into hot bacon droppings. When cabbage wilts, keep adding more until you can cover the skillet. Cook over low heat, stirring once or twice, until cabbage is tender. Whisk paprika into sour cream and fold into cabbage mixture with bacon pieces Heat through. Serve as a main dish or as a side dish with meat from the grill. Serves 6. To 8.
Tips for the Camp Cook
* Heat a 2-quart bottle of apple juice and stir in ½ cup Valentine candy redhots until they dissolve. Serve as is or with a shot of rum.
* Put a heaping teaspoon of chocolate or vanilla frosting in a mug and fill with hot coffee or tea. Stir and sip.
* Make streusel coffee cake with a surprise filling. Put half the batter in the pan and sprinkle with about 1/3 of the streusel. Carefully add remaining batter and top with remaining streusel.
* Mash a small can of deviled ham with an 8-ounce brick of cream cheese. Scoop into small balls and roll in chopped nuts. Serve as finger food or put atop salads.
Campground Potluck Recipe of the Week
Sweet ‘n Hot Green Beans
Is it your turn to bring a vegetable side dish to the campground potluck or family reunion? This one is a snap to make and snappy-spicy to eat.
#10 can cut green beans
2 tablespoons vegetable oil
2 tablespoons minced garlic
1/3 cup soy sauce
1/3 cup honey
1 tablespoon sriracha
1 cup sliced almonds
About ½ cup real bacon bits
Heat and drain green beans. In a small pan, stir garlic in hot oil until garlic is softened/ Stir in soy sauce, honey and sriracha. Toss with green beans. Garnish with sliced almonds and bacon bits. Serves 10.
Freeze Ahead Recipe of the Week
Breakfast Banana Bread
Better than muffins! Large, firm slabs of banana bread baked in a tube pan are ideal to slice, wrap individually, freeze and thaw as needed. Slather with butter, pineapple cream cheese or honey butter for breakfast. It makes 12 pieces of a dense, moist, nutritious bread.
2 cups flour (may be half whole wheat flour)
1 ½ cups sugar
4- serving box French vanilla instant pudding mix
1 teaspoon each salt and baking soda
6 ripe bananas, mashed
4 extra large eggs
2/3 cup mild vegetable oil such as canola
1 cup shredded coconut
½ cup chopped walnuts or pecans
Put dry ingredients in a clean bag to mix. In a large bowl, mash bananas to paste and whisk in eggs and oil. Mix in dry ingredients. When everything is well mixed, fold in coconut and nuts. Put in a well-greased tube pan and bake one to 1 1/4 hours at 325 degrees. When it’s cool, slice in 12 pieces and wrap each in waxed paper, then foil. Freeze up to three months. Double the recipe and have two dozen slices!
Do you long for the day when you get rid of all that is holding you back, move into a self-contained RV and take off for good to see what’s over the next hill? Go NOW. Earn as you go. We did and our book Living Aboard Your RV, 4th Edition, tells how.