CAMP AND RV RECIPE OF THE WEEK
Here is a shortcut, stove-top version of the wonderful Greek dish made of ground beef and a creamy cheese custard topping, All you need is one pan, one burner.
3 cans, about 15 ounces each, macaroni and beef in tomato sauce
½ teaspoon cinnamon
1 can cream of mushroom soup
½ soup can milk
about 1 cup grated Parmesan
Place the macaroni and beef in a large, nonstick skillet sprayed with non-stiock spray. Stir in cinnamon. Cover and heat over low burner. In a bowl whisk milk and eggs into mushroom soup and fold in cheese. Carefully spoon soup mixture over hot macaroni. Do not stir. Cover pan and cook over low heat until topping layer sets, like custard. Serves 4-6.
RECIPE OF THE WEEK
Caramel Rice Pudding
5 cups water
½ cup brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins or craisins
8-ounce carton caramel-flavor yogurt
1 quart frozen whipped topping
In a large pot bring the water and sugar to a boil until sugar dissolves. Stir in the rice and salt. Cover and let stand 7-10 minutes or until the water is absorbed. Fold in the remaining ingredients. Serve warm or chilled. Serves 15.
Tips for the Camp Cook
* The new collapsible kitchen gear (lids, bowls, bakeware, colanders) is a plus for camping. It’s lightweight, stores flat and won’t break. However, it’s also a place for grime to hide and build up. Fully expand it to wash in hot, sudsy water. Then dry thoroughly before collapsing for storage.
* I learned by accident that an oily marinade tames an oily fish. Try 1 part canola oil to one part soy sauce plus herbs and seasonings of choice. Marinate, then remove fish and discard marinade.
* Supply small disposable (bathroom size) cups for serving foods like rice pudding (above). They cost very little and are just the right size for portion control.
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FREEZE-AHEAD RECIPE OF THE WEEK
Freeze it whole or in single serve slices. It’s easy to wrap and carry because it doesn’t need frosting.
1 box yellow cake mix
3 tablespoons brown sugar
2 teaspoons cinnamon
1 cup finely chopped nuts
½ cup vegetable oil
4 tablespoons water
1 teaspoon vanilla or rum flavoring
Grease and flour a tube pan or bundt cake pan and set the oven for 350 degrees. Put 2 tablespoons of the cake mix in a small bowl with the brown sugar, cinnamon and nuts. Set aside.
Beat remaining cake mix with oil, water, eggs and flavoring until you have a smooth batter. Pour half the batter into the pan, sprinkle with the nut mixture and carefully add remaining batter.
Bake the cake until it’s springy to the touch, about 50 to 55 minutes. Cool it in the pan 10-15 minutes, then remove from pan and cool completely on a rack. Wrap and freeze.
To serve, thaw complete and serve as is or with a glaze, sauce, syrup or ice cream.