Friday, August 02, 2019

Shortcuts for Camping Cooks and Motorhome Meals

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Camping and RV Recipe of the Week
Meatball Stroganoff Casserole

 

Frozen meatballs are a big time saver
32-ounce package frozen meatballs
2 tablespoons powdered chicken soup base or bouillon
4 cups water
14-ounce package noodles
1/2 cup minute oats
1 teaspoon garlic salt
1/4 cup ketchup
1 can condensed cream of chicken soup
½ soup can milk
½ teaspoon nutmeg
1 pint (2 cups) sour cream


    Thaw meatballs if frozen Boil water with bouillon and boil noodles until almost done. Add oats during last minute or two of cooking.  While noodles boil, whisk garlic salt, ketchup, soup, milk and nutmeg in a bowl. Reduce heat to very low and stir soup mix and meatballs into noodles. Heat gently. Fold in sour cream and heat, stirring until heated through.
Alternately: Fold half the sour cream into the mixture and pass the other half to dollop on each serving. 






JANUARY JUSTICE, A GOOD E-BOOK

    Lights out in the campground and the glow of your e-reader takes you away with January Justice, the first in a "cozy" mystery series about a widow, her dog, her caregiving, her virtual life at sea via her computer and just a little bit of murder. Farley Halladay is Janet Groene's pen name. 









Campground Potluck Recipe of the Week
Mellow Mallow Dessert


3 cups snipped, dried apricots
½  teaspoon salt
½ cup sugar
3 cups water
4 cups miniature marshmallows
Whipped topping
    Bring apricots, salt, sugar and water to a boil in a large pot. Cover pan, reduce heat and simmer 30 minutes until apricots are very tender. Turn off heat. Stir in marshmallows. Cover pot and let stand a few minutes for marshmallows to melt. Spread in a casserole dish and cool thoroughly. Spread top with whipped topping. Serves 10.

Tips for the Camp Cook

* To quick chill a bottle of wine or beer, put it in a sock and soak the sock in rubbing alcohol. As it evaporates it cools the wine. It won’t be icy but it will be cooler.

 
    * To substitute olive oil for butter in recipes, use three tablespoons light olive oil in place of 1/4 cup butter.

    * Headed for the mountains? When provisioning with packaged products, check to make sure they are labeled with instructions for high altitude cooking or baking. 


    * An inexpensive plastic milk crate makes a strong carry-all around the campsite. When packing up, just dump everything in it. Or, fill it with produce, crabs or oysters and turn on the hose for a washdown that drains. Turn it upside down and use it as a step into the RV. Dirt from your shoes falls through. If you remove shoes before entering RV or tent, whack them on up-turned crate several times to dislodge sand.

    * When you see a killer sale on flannel-back tablecloths, stock up for camping. They are a quick cover-up if it rains and a comfortable sit-upon the ground. They can be machine washed, or just throwaway when grotty. 


    
    * At home or on the go it's smart to have food back-ups that don't need refrigeration and are easy to prepare. Here's an entire book of tips, lists, information and recipes for popular supermarket staples (not high-priced survival rations) to stock your pantry. Survival Food Handbook is in e-book or paperback at  http://amzn.to/1WdYqbe






   




Freeze-Ahead Recipe of the Week
Lazy Lentil Strew

    This lentil stew has a more interesting texture because of the interplay of ground meat, lentils and just a little rice. It’s even better when made with a a mixture of ground meats. This will be thick. In camp thaw, heat and thin to taste. 


3 cups lentils
2 pounds lean ground beef, pork, sausage, chicken or turkey
2 tablespoons vegetable oil
Large carrot, chopped
2 teaspoons each sugar, salt, pepper and cinnamon
1/4 cup white or brown rice
6 cups water
4 beef or chicken bouillon cubes
1 tablespoon  balsamic vinegar

    Wash and pick over lentils. While they drain, brown and break up meat in hot oil. When meat is fully cooked stir in seasonings, lentils and rice to coat. Add water and bouillon, bring to a boil, stir, cover and reduce heat. Simmer 30 to 40  minutes until lentils and rice are tender. Stir in vinegar.  Cool and freeze in right-size portions for your crew,  allowing 1 cup per portion. To serve, thaw and add water, broth, tomato juice, diced juicy tomatoes or light cream to the desired thinness.
 

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