Friday, July 26, 2019

Camping Cooking from Campfire to Motorhome

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 See Janet Groene's book Cooking Aboard your RV in paperback or Kindle at

Camp and RV Recipe of the Week
Show-off Shrimp Salad


Use ready-to-serve rice or cook your own favorite rice in your own way.
8-ounce carton of strawberry yogurt (1 cup)
Half an 8-ounce carton of lemon flavored yogurt (1.2 cup)
1 teaspoon dry mustard powder
4 cups cooked rice
12- to 16-ounce package frozen salad shrimp, thawed and drained
1 pint strawberries, stemmed and cut up
    In a bowl whisk yogurts with dry mustard. Fold in rice, shrimp and strawberries. Serve at once or chill. Serves 4 to 6.



Bonus Recipe Just for Fun
Blackberry Ketchup
    Something new to jazz up the same ol’ hot dogs and burgers? Whip up this “ketchup” in camp or ahead of time at home. It keeps for a week or more in the ice chest. It's yummy on grilled salmon.

10-ounce jar of seedless blackberry preserves
1/3 cup each water, apple cider vinegar, brown sugar
1 ½ teaspoons apple pie spice or pumpkin pie spice
1/4 teaspoon cayenne pepper (optional)

    In a saucepan heat everything together, stirring until preserves melt and sugar dissolves. Boil 3 minutes. Use it warm or cold. 

Tips for the Camp Cook

    * Surprise Burgers. Beat 2 eggs with 2/3 cup evaporated milk (small can) plus salt, pepper, minced onion. Mix in 2 to 3 pounds ground beef and a can of condensed Campbell’s soup, any flavor (they make a million.)  Have a new surprise flavor each time. Try bean with bacon, vegetarian vegetable, cream of tomato, French onion,  lentil, chicken vegetable, all of ‘em! (PS.  For the kids try alphabet soup or chicken with stars.)

    * When baking biscuits atop a casserole or stew, heat stew  first.  Biscuits will cook more evenly.

    * Rules of thumb: A #10 size can contains about 13 cups. One fluid ounce is 2 tablespoons. 

    * Make your favorite homemade bread dough. After the first rising, punch down and form into portions to half-fill any size disposable foil loaf pans. Brush dough with oil, wrap and freeze. Thaw in the fridge, let rise in a warm place, bake.

    * To remove stubborn wax, putty or bedding compound heat the blade of the putty knife. 

Have you met Farley Halladay, Janet Groene's fictional Yacht Yenta?  She's a young widow, stuck ashore after her husband is killed on board the ketch that is their home and livelihood. Her heart and her business remain on the sea. Laugh, cry, see if you can guess the answer to the mystery in January Justice, the first of a new e-book mystery series.

Campground Potluck Recipe of the Week
Pecan Dressing


When it’s your turn to bring a starch side dish,  try this instead of a potato or pasta casserole.  With all these vegetables and meaty pecans it’s also hearty enough for a vegetarian main dish. Just substitute vegetable broth for the chicken broth. 

2 tablespoons vegetable oil
2 onions, diced
3-4 large ribs celery, chopped
1 cup long grain rice
32-ounce carton chicken broth
2 sticks butter, cut up
6 cups bread cubes or plain croutons
1 tablespoon each dried parsley flakes and  poultry seasoning
2 cups coarsely broken pecans
8-ounce can sliced mushrooms, well drained

    In a large pan heat oil and stir-fry onions and celery. Stir in rice to coat. Add broth. Bring to a boil, cover and cook 20 minutes over low heat. Turn off heat. Stir in butter to melt it. Stir in remaining ingredients with additional broth or water af needed for the desired consistency. Heat gently and serve or put in a greased casserole to heat later.  Serves 12 to 16.

Freeze-Ahead Recipe of the Week
    Cook at home, freeze in portions that are right for YOU, whether you’re a family of eight or a party of one. 

Pork Vindaloo
    In India this spicy dish is made with freshly ground spices and it’s fiery hot. Here’s a milder, shortcut version using spices from your spice shelf. It’s traditionally served over rice but any starch will do.
3 pounds lean pork bite-size cubes
½ cup minced garlic
3 large onions, diced
1 tablespoon each ground turmeric, cumin, dry mustard, coriander and chili powder
½ cup vinegar
2 cups water

    Put pork cubes in a large zip-top bag with the garlic and onion. Mix ground spices and add to the bag with the vinegar. Seal bag and turn several times to mix well. Refrigerate several hours or overnight.
    Put in a pot, pressure cooker or slow cooker with the water and cook until pork is very tender. Cool and freeze in portions, allowing ½ to 2/3 cupful per serving.
Cook’s note: this can also be made with skinless, boneless chicken bites.

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