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Camping and RV
Recipe of the Week
Start with a box of cornbread mix and end up with a whole meal.
I box Jiffy cornbread mix
1/2 teaspoon sweet paprika (optional)
1/3 cup milk
4 to 6 slices pre-cooked bacon, chopped
2 medium size sweet apples, peeled and finely chopped
½ cup crumbled blue cheese OR
Grated yellow cheese
1 can cream of tomato soup (optional)
½ soup can milk (optional)
Mix cornbread mix and paprika, then stir in egg and milk to combine well. Fold in bacon, apple and cheese. Spread in a greased pie pan and bake at 400 degrees until it’s puffy, firm and flecked with toatsy brown on top. Serve as a main dish for four. Slather with butter or ladle on a sauce made from whisking and warming the soup and milk.
Stove-top method: Spread batter in a cold, heavily greased heavy skillet (preferably cast aluminum.) Cover tightly and cook over low flame until it’s firm and springy to the touch and golden brown on edges and bottom. Top will not brown.
Tips for the Camp Cook
* Make Reuben meatloaf using ground pork, rye bread crumbs and drained, rinsed sauerkraut. Drizzle each slice with Russian dressing.
* Rule of thumb: grill fish 5 minutes on each side per inch of thickness. Usually works.
*When making egg custard, custard pie or omelet add ½ teaspoon cornstarch for each 4 to 5 eggs.
* Buy a couple of smoked turkey legs, pick off and chop the meat, moisten with BBQ sauce, serve in buns or over baked potatoes, rice, pasta.
Campground Potluck Recipe of the Week
Pink Pineapple Puff
This pretty pink dessert is perfect for a Valentine party. This is enough for 12 portions. The gelatin can be regular or sugar-free.
20-ounce can crushed pineapple in its own juice
1 packet red gelatin dessert mix (strawberry, cherry, raspberry)
2 cups small curd cottage cheese
8-ounce tub of whipped topping, thawed
Open the can of pineapple and drain off juice, which should be ½ cup or more. If not, add water to make ½ cup liquid. Heat juice to steaming and stir in gelatin mix to dissolve it. Stir gelatin mix, pineapple and cottage cheese together, then fold in whipped topping. Chill until it sets.
Serve it by the scoop or mold it in a 9 X 13-inch dish and cut in squares.
Freeze-Ahead Recipe of the Week
Winter is a good time to fire up the stove and cook too much, then freeze in right-size portions for future camping trips. It's hard to find but powdered Bloody Mary Mix is a flavor powerhouse and it saves weight and space on a camping trip.
1 packet powdered Bloody Mary mix
6-ounce can tomato paste
2 cans water
1 teaspoon each oregano and powdered garlic
4 pounds lean ground beef, pork, turkey or chicken
1 cup grated dry cheese such as Parmesan
1 cup Italian flavor bread crumbs
1 cup finely chopped pepperoni
Oil for frying
In a large bowl whisk tomato paste, Blood Mary mix, water, oregano and garlic. Mix in ground meat with Parmesan. (I use my hands, wearing disposable plastic kitchen gloves). Form into patties and fry in a lightly oiled skillet until thoroughly done. Cool, wrap individually and freeze. Thaw, heat and serve as is or sauced with ketchup or pizza sauce.