Camping and RV Recipe of the Week
The fresh flavors of springtime marry perfectly with ready-cooked rice from a packet in a side dish that provides color, vegetables and starch all in one.
2 tablespoons olive oil
Medium onion, diced
Small green pepper, seeded and diced
Small red sweet pepper, seeded and diced
1 cup sliced asparagus
1 cup sliced mushrooms
1 teaspoon chicken or vegetable bouillon
1/2 teaspoon dried dillweed
2 cups cooked rice
In a large skillet, heat oil and stir-fry vegetables until crisp-tender. Stir in bouillon. When it’s well mixed with the vegetables, stir in rice and dillweed and heat through. Serves 4.
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Campground Potluck Recipe of the Week
These hot cakes will disappear like hotcakes. No butter needed. The secret is to brush them with cream and sprinkle with coarse sugar before baking.
1 teaspoon baking soda
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
4 cups flour
2 sticks butter, at "room" temperature
1 cup sour cream
1 egg, beaten, or 1/3 cup liquid egg substitute
Put dry ingredients in a large bowl and stir to mix well. Cut in butter. Mix in sour cream and egg. Turn out on a floured cloth and knead just until smooth and well combined. (Do not over-mix). Grease baking pan(s).
Divide dough in two pieces and flatten each to a circle about 3/4 inch thick on greased pan. Cut each circle in 8 wedges but do not pull apart. Brush with cream and sprinkle with coarse sugar. Bake at 400 degrees until golden brown. Makes 16 pieces.
Cook's note: Raisins are optional. If desired, add a cup of raisins to the dough when kneading.
Tips for the Camp Cook
* Save money. Make your own seasoning mixes. Here’s one for anything Tex-Mex:1/2 c. chili powder, 2 T. each cornstarch, dried cilantro, parsley flakes, sugar, garlic powder, salt, sweet paprika, unsweetened cocoa powder and oregano. Add ½ to 1 t. cayenne only if everyone in your crew wants the heat. (You can always pass hot sauce at the table.) Mix well. Keep in a tightly lidded jar. Use to taste, usually about 1 to 2 T. mix per 4 cups to 6 cups foods such as chili.
* Make your own spreadable cheese from yogurt Line a sieve with several layers of cheesecloth and let yogurt drain until it’s thick. Season to taste with salt and herbs.
*When boiling any green vegetable add a pinch of sugar to the water to retain color.
* To drizzle melted chocolate, dip a fork in it
Freeze-Ahead Recipe of the Week
The Very Best Meatballs
Make two versions of these meatballs and you’ll always have them on hand to use every which-way. Heat them on kebabs. Serve in tomato or stroganoff sauce. Nestle in creamy cheese grits. Make meatball subs. Chop them to make chili.
Important: freeze hard before packaging before packaging or they’ll stick together.
2 pounds lean ground beef
1 pound lean ground pork
1 box chicken flavor stuffing mix OR
1 packet dry onion soup mix
In a bowl, whisk eggs until smooth. Mix in other ingredients. Shape into meatballs-–small for cocktail snacks, medium for subs or meal size to go with spaghetti. Arrange in a baking pan and bake at 350 degrees until they test done (minimum 165 degrees).
Cool, drain and place them, not touching, on a sheet pan to freeze. When they’re frozen bag and keep frozen.
Cook’s note: Wear disposable plastic gloves to mix and shape meatballs.