CAMPING AND RV
RECIPE OF THE WEEK
Pasta in Low-Fat , No Meat Cream Sauce
12 ounces cooked spaghetti, linguini or spaghettini
1 tablespoon olive oil
2 cups sliced mushrooms
½ cup sliced scallions
1 cup low-fat sour cream
½ cup dry white wine
1/3 cup grated dry cheese such as Parmesan
½ teaspoon each salt and pepper
While pasta cooks, saute mushrooms in hot oil until lightly browned, then stir in scallions to wilt them. Whisk sour cream, wine and cheese and toss with hot, drained pasta and mushroom mixture. Serves 6.
Tips for the Camp Chef
* Reminder to newbies. Before driving away, be sure to lock the refrigerator door and stow everything on the stove and counter in a secure place.
* Turn leftover meatloaf slices into a gourmet meal. Wrap each in packaged pie crust (add cheese if you wish) and bake until toasty.
|Boston Brown Bread is steamed. No oven needed|
* Many RV cooks love a slow cooker. It can also be used as a steamer to make steamed breads and puddings.
* Butter-flavored granules (such as Butter Buds) can be used to improve flavor when you must reply on powdered milk. Add 1 tablespoon per quart plus one tablespoon sugar and a few drops vanilla. Stir well with tap water and chill at least three hours. Shake well.
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CAMPGROUND POTLUCK RECIPE OF THE WEEK
Look for peaches in their own juice. If they are packed in heavy syrup, reduce or omit brown sugar (depending on the sweetness of the berries you will be using.)
2 large cans peaches, drained and cut up
2 cups frozen berries (your choice)
½ cup brown sugar
½ teaspoon ground ginger
2 tablespoons tapioca
2 tablespoons lemon juice
2 cups liquid (peach juice plus water if needed)
2 tablespoons cornstarch
1 box gingerbread mix
Set the oven to 350 degrees. Put fruit in a buttered, deep, 9 X 13-inch baking pan. In a bowl mix sugar, ginger, and tapioca and mix with fruit. In the same bowl whisk liquid with cornstarch and pour over fruit. Put in the oven while you Stir up the gingerbread mix according to package directions.
When fruit starts to bubble, carefully pour batter over fruit and bake until gingerbread topping is firm and springy.
Provide a spoon for serving. Offer whipped topping if you wish. Serves 10 to 12.
FREEZE AHEAD RECIPE OF THE WEEK
If you prefer to shred cabbage yourself, get a large, firm head weight 3 to 4 pounds. Mixture is thick to save space in the freezer. The finished chowder may require more broth, water, tomato juice or other liquid to taste.
Freeze in right-size portions for your camp-out, to serve one or more.
Beefy Cabbage Patch Chowder
2 to 3 pounds lean ground lean beef
2 tablespoons vegetable oil
2 to 3 large onions, diced
2 tablespoons minced garlic
2 or 3 quart-size cartons of low sodium beef broth
2 to 3 bags, 14 to 16 ounces each, shredded cabbage
20- to 24-ounce bottle ketchup
1 cup packed brown sugar
In a large kettle sizzle beef in hot oil, breaking it up well. Gradually stir in onion and garlic. When beef is broken up and no longer pink, add broth and bring to a boil. Stir in cabbage, cover and simmer until cabbage is very tender. Stir in ketchup and sugar until sugar dissolves. Mixture will be thick. Cool and package for the freezer, allowing 1 to 1 ½ cups per serving.
To serve, thaw, heat and spoon over cooked rice or pasta, or thin with additional liquid to taste.