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Camping and RV Recipe of the Week
Corny Crab Cakes
Make these succulent crab cakes with real crab or the imitation version. The mixture is made ahead and chilled, ready for you to fry to crusty perfection and serve in a jiffy in camp.
1 cup real mayonnaise
14- to 16-ounce package drained lump crabmeat or surimi
1 1/4 cups finely crushed crackers, preferably saltines
1 ½ cups finely diced mixture of onion, green pepper, celery
1 cup cooked corn (8-ounce can, drained)
Oil or butter for frying
Lemon wedges or tartar sauce (optional)
In a bowl whisk mayonnaise and egg. Stir in crabmeat, breaking up large pieces. Add vegetables and crumbs. Form into patties and chill 4 to 8 hours. Fry in hot butter, vegetable oil or a mixture of both. Serves 4. Serve with lemon wedge or tartar sauce.
Tips for the Camp Chef
* An easy way to make a gourmet sauce for fish is to stir finely chopped lox into mayonnaise with lemon juice to taste.
* In dishes that will be frozen, be conservative with cloves, garlic and pepper (including black pepper and green peppers). They get stronger in time. Other flavors, such as onion, get weaker when frozen and thawed.
* How much food is enough for your camp-out? What foods make up an emergency pantry? Survival Food Handbook is a guide to provisioning, preserving and providing great meals with supermarket staples.
* White coffee cups stained? Fill with water and add a denture cleaning tablet.Let soak. Rinse thoroughly.
* Lighten the load. Do you always add salt and pepper to most dishes? Mix one part pepper to six parts salt in one shaker, then add some rice grains to keep the mixture from clumping in damp outdoor air.
* Make a quick sandwich spread. Cut up a jar of dried chipped beef and fold into two bricks of softened cream cheese. Add flavor with, say, chopped scallions, capers or a little Dijon mustard.
Campground Potluck Recipe of the Week
Now that so many people are allergic or are eating vegan style, it’s a good idea at campground potlucks to have something for them. Everyone else will love this easy chocolate cake too.
Vegan Chocolate Cake
(no dairy, no eggs)
2 cups flour
1 ½ cups sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
2/3 cup applesauce
½ cup water
½ teaspoon vinegar
2 tablespoons vegetable oil
1 ½ teaspoons instant coffee
1 cup very hot water
Mix dry ingredients in a clean bag. Grease a 9 X 13-inch baking pan. Set oven for 350 degrees. Put applesauce in a bowl with the water, vinegar and oil. Stir instant coffee into hot water and add to the wet mixture. Dump dry ingredients into wet and mix until everything is evenly moistened . Pour batter into greased pan. Bake 35 minutes or until the cake is firm and springy to the touch. Cool and cut in squares.
After the cake cools it can be frosted, sprinkled with powdered sugar or drizzled with a sauce or syrup. Why not provide a choice of toppings so those folks who are on special diets can find one that works for them?
Skillet method: No oven? Grease a cold , heavy, 10-inch skillet (preferably cast aluminum) and add batter. Cover tightly and cook over low-medium heat until cake pulls slightly away from edges of the pan and is springy to the touch in the center.
Freeze-Ahead Recipe of the Week
Plastic ice cube trays are super cheap in dollar stores and they make a wonderful way to freeze raw meatballs. They’re washable and reusable, or you could also use clean egg cartons and discard them in camp. Thaw meatballs. Bring a can or jar of spaghetti sauce to a boil and drop in meatballs to cook through.
1 1/4 cups water
1 box Stove Top stuffing for chicken or pork (not cornbread stuffing)
3 pounds ground beef, turkey or a mixture of ground meats
In a bowl whisk eggs and water. Stir in stuffing mix and meat. (I use disposable plastic kitchen gloves, and mix this by hand.) Form into meatballs and freeze. Thaw, then cook thoroughly.
If you don't have an egg carton to keep raw meatballs apart, arrange on a cookie sheet, freeze solid, then bag them.