Friday, June 07, 2019

Camping Meal Classics Made Easy


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Camp and RV Recipe of the Week
Sunshine Carrot Slaw

    Add crunch to burgers. Toss it with salads. Spoon it into fish tacos. Here’s a change from the same ‘ol salsa or coleslaw. 

Ggrated carrots are available in the produce section


12-ounce package  shredded carrots
Medium yellow sweet pepper, cut in small slivers
2 cups tiny yellow tomatoes, quaartered
½ cup minced cilantro
Small sweet onion such as Vidalia, finely chopped
1/4 cup each lemon juice and olive oil


    Toss everything together and adjust seasonings by adding salt, pepper, more lime juice to taste. Serve at once or chill.




Tips for the Camp Cook

    * There’s a knack to campfire grilled broccoli. Cut stalk in half lengthwise. Discard tough bottom end of the stem. Peel remaining stem. Brush with a mixture of lemon juice and vegetable oil. Grill, turn and turn again, brushing each time with lemon mixture.  Sprinkle with salt and serve.


     * Make sweet bread in the slow cooker. Whisk 2 eggs with 1 cup sour cream, ½ cup sugar, 1 cup milk, 1 teaspoon vanilla or orange extract. Fold in  3 cups biscuit mix and ½ cup raisins. Combine well but do not over-beat. Put in greased cooker. Bake on High 2 hours or until springy to the touch.

    
  

 * If your homemade or store-bought cake is just too moist, press it into walnut-size balls and dip in melted chocolate to make truffles.  


* Dice leftover French toast to make the next breakfast strata.

       * Don’t hang kitchen or bath gadgets from hooks in the RV. Road motion causes them to swing, eventually scarring the walls. 


 






Campground Potluck Recipe of the Week
Slow Cooker Appe-teasers   
    Finger foods always go well at potlucks. Provide plenty of toothpicks.




    Try this as a change from the same ol’ smokies and ketchup
3 packages, 12 ounces each, any lean link sausage
2 tablespoons cornstarch
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup apricot jam

1/2 cup each mustard and mayonnaise
1/4 cup soy sauce
Medium onion, diced
Medium red  or yellow sweet pepper, seeded and diced fine
2 tablespoons minced garlic

 
    Cut sausage links into bites.  size. In a clean bag, mix cornstarch, ginger and cayenne. Add sausage pieces and shake to coat. Lift out sausage pieces and place them in a greased slow cooker. Discard leftover cornstarch mixture.
    In a bowl  whisk jam, mustard and mayonnaise. Fold in onion, pepper, garlic and soy sauce and spoon over sausages. Stir, cover and cook 2 hours on High. Stir and serve with skewers or toothpicks.





Have your own collection of Janet Groene's shortcut recipes. Cooking Aboard Your RV, 2nd Edition, is available in paperback or Kindle.  See more than 200 easy recipes plus tips.  Order here.



 






Freeze-Ahead 
Recipe of the Week
    Cook twice as much as you need at home, then freeze leftovers in right-size portions for camping. Dinner for one? Two? Warm up your camp meals in boilable bags and never have to wash another pot. 

 

 

Turkey Marengo

3 to 4 large, meaty turkey thighs (4 to 5 pounds)
Vegetable oil for browning

2 large onions,  chopped
4 to 6  ribs celery, diced
1 tablespoon minced garlic
1 cup dry white wine
16--ounce can tomato sauce
2 teaspoon each dried oregano and lemon pepper
1 teaspoon lemon flavor dessert mix
12 to 16 ounces sliced small mushrooms
1 teaspoon crumbled, dried oregano
1 teaspoon lemon pepper

    Lightly salt turkey. In a large Dutch oven heat the oil and brown turkey. Cover and cook over low heat until it’s tender. Cool,  discard skin and bone and cut in bite size. In the same Dutch oven reheat oil and stir-fry onion, celery and garlic.  Keep stir frying while adding mushrooms and turkey bites.  Whisk together white wine and tomato sauce with oregano, lemon gelatin  and lemon pepper. Add.  Cover and cook over low-medium heat until vegetables are tender.
    Cool and package, allowing about 2/3 cup per serving. Freeze. Thaw, heat and spoon over a starch such as rice, toast, biscuits,  pasta, noodles.
  

  
 

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