Camping and RV
Mediterranean Fish in
Make easy individual meals over the grate, in the oven or in a deep, covered skillet over a burner. Eat right out of the foil.
2 slices ripe, firm beefsteak tomato
2 portions thick, meaty fish fillets such as cod or salmon
½ teaspoon each garlic powder and sugar
1 tablespoon dried parsley flakes
1/4 teaspoon dried dillweed
Small can mushrooms, well drained
2 pats butter
2 tablespoons lemon juice
Set out two large squares of foil and spray them lightly with nonstick spray. Put a slice of tomato on each and sprinkle lightly with salt and pepper.
Place fish on tomato. Mix garlic powder, sugar, parsley and dillweed in a small cup and sprinkle over fish. Cover with sliced mushrooms. Top with a pat of butter. Drizzle with lemon juice.
Bring up edges of foil and fold over. Fold edges to make a tight packet. Place on grill, tomato side down, and cook over high-medium heat 10 minutes, then turn and cook 2 minutes. Turn again and carefully open one packet to test for doneness. (Steam will be HOT!) Cooking time will depend on thickness of fish. Complete the meal with turn chunks of bread to dip in juices.
Campground Potluck Recipe of the Week
16-ounce tub pulled pork barbecue (such as Lloyd’s)
1 cup hot water
1 tablespoon dark sesame oil
½ teaspoon ground ginger
1 cup chopped roasted peanuts
1 cup chopped European style cucumber (or seeded regular cucumber)
1 cup shredded cabbage (from a package of coleslaw mix)
About 30 leaves of Bibb or Boston lettuce, wash and dried
Put the pork in a sieve, pour on hot water and drain well to remove excess sauce. (Catch this drained liquid in a container and discard it rather than putting it in the RV plumbing.)
Hot Dog! Camp Cook Tips of the Week
* To make an easy dessert, “butter” the inside of hot dog buns with Nutella. Lay in half a banana cut in half lengthwise. Stuff with miniature marshmallows. Drizzle with chocolate syrup. Wrap tightly in foil and heat over the grate. Open carefully. Steam will be hot.
* For tastier weenies, cook them in sauce. Sizzle a chopped onion, add a 14-ounce bottle of ketchup, heat with 1/4 cup pickle relish, a blob of mustard and some shakes of hot sauce. Simmer, add hot dogs and heat through. Remove hot dogs with tongs, place in buns and spoon on sauce to taste.
* Make a one-dish meal by adding sliced hot dogs to canned beans, packaged scalloped potatoes, pouches of Spanish rice, mac ‘n cheese, ad inf.
* Combine three cans of condensed soup in a kettle with 2 soup cans of water and a 12-ounce can of whole kernel corn with juice. Heat through, spoon into bowls and garnish with 2 sliced hot dogs. Serves 4.
* Turn a simple meal festive. Thaw and heat corn dogs according to package directions Then set out dips in individual cups. Everyone can dip to taste. (Dips such as honey mustard, ketchup, salsa, ranch dressing, Buffalo wing sauce, etc.)
* Make hot dog Sloppy Joe. Finely chop hot dogs and cook with a can of condensed tomato soup, 1 tablespoon each steak sauce and mustard and 1/4 cup water. Serve in buns or spoon over split biscuits.
|Firm and slice-able, this cake is ideal to wrap and freeze by he piece|
1 box spice cake mix
1 cup french vanilla liquid coffee creamer
1/3 cup vegetable oil
1 ½ cups cranberries, chopped
½ cup chopped walnuts or pecans
Set the oven to 350 degrees. Beat eggs, creamer and oil, then beat in cake mix. Fold in chopped cranberries and nuts. Put in a greased and floured tube pan or two loaf or layer cake pans. Bake until it tests done with a toothpick. In a tube pan, this is about an hour. It’s less in smaller pans. Cool thoroughly, cut and wrap in individual slices. Freeze. Serve plain, sprinkled with powdered sugar or topped with syrup, ice cream or whipped cream.