Friday, March 20, 2020

Home or Away, Easy Camping Recipes Rock

blog copyright janet groene 2020. All rights.reserved. To donate $5 a year for a voluntary subscription to this weekly blog, use your PayPal account to janetgroene at yahoo.com



















CAMPING AND RV RECIPE OF THE WEEK

Tuna Pot Pie ‘n Biskit
    Add two toothsome cheeses and you can stretch one can of tuna  to feed four to six. 
 


5- to 7-ounce can of tuna in oil, undrained
Half of an 8-ounce brick of cream cheese, diced
1 cup shredded cheese such as Cheddar or Monterey Jack
1 cup frozen peas, thawed

Small can diced carrots, drained
½ teaspoon crumbled, dried thyme leaves
13-ounce can evaporated milk
Water
1 cup biscuit mix
4 eggs
Water


    Pre-heat the oven to 400 degrees. Spray or butter a deep pie pan and scatter tuna in it, breaking up tuna and distributing it evenly. Dot with cream cheese and Cheddar. Sprinkle with peas, carrots and thyme. In a bowl, add water to milk to make two cups liquid.  Whisk in eggs and biscuit mix to make a batter.  Pour batter over tuna mixture.
    Bake 35 to 40 minutes or until topping is firm and golden. Let stand 5 minutes, then serve with a spoon.
    No oven? Proceed as above using a heavy 10- or 12-inch skillet. Cover tightly and cook over a low-medium  burner until the biscuit topping is firm and puffy. It will not brown.  


Tips for the Camp Cook



    An old joke says that doctors bury their mistakes and cooks cover theirs with mayonnaise. In camping and RV travel,stuff happens. Here are some recipes that give you cover.



Apricot Sauce
1 cup apricot jam
½ teaspoon ground ginger
1/4 cup orange or apricot liqueur or apricot nectar
    Heat jam gently and stir in ginger and liqueur. Serve over ham, chicken, brown rice pilaf or sweet potatoes.
Tomato Soup Sauce
1 can condensed tomato soup
1 tablespoon grainy mustard
1/3 cup apple cider vinegar
1/2 cup packed brown sugar

    Heat gently, stirring everything together until sugar dissolves. Serve warm on pork, chicken, brats, hot dogs or ham loaf. 



Tomato Soup Sauce
1 can condensed tomato soup
1 tablespoon grainy mustard
1/3 cup apple cider vinegar
1/2 cup packed brown sugar

    Heat gently, stirring everything together until sugar dissolves. Serve warm on pork, chicken, brats, hot dogs or ham loaf. 


No Cook Sweet and Sour Sauce
1 cup vegetable oil
3/4 cup sugar
1/4 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

    Stir or shake everything together until sugar dissolves. Let stand 30 minutes or  more while flavors marry. Spoon to taste over an omelet,  cooked vegetables or fish or toss with raw spinach leaves. To make a main dish spinach salad, fill a big bowl with baby spinach leaves, 1/3 cup (or more) xrisp bacon bits, 2 cups sliced raw mushrooms and a couple of chopped, hard-cooked eggs. Toss with Sweet and Sour Sauce to taste. 





Don't get caught short again when the grocery shelves go empty. Learn to be a prepper with the Survival Food Handbook, a guide to stowing affordable supermarket staples for emergencies at home and on the go.  https://amzn.to/2IoKevc










 Campground Potluck Recipe of the Week
Bulgar Rice-a-Rific

 


½ stick butter
Medium onion, diced
3 ribs celery, diced
Medium carrot, peeled and chopped
1 cup raw white long-grain rice
4 chicken, beef or vegetable bouillon cubes
4 cups water
1 cup bulgur
1 cup peas, thawed


    In a large saucepan melt butter and sizzle onion, celery and carrot until they soften a bit. Stir in rice to coat. Add water, bring to a boil and stir in bouillon cubes and bulgur. Cover and cook over low heat 20 minutes or until rice is tender. Stir in peas to heat through and serve hot. Makes 12 side dish portion or 6 vegetarian main dish servings.
    To make this a vegan dish, use 1/3 cup olive or other vegetable oil in place of butter and use vegetarian bouillon.

Freeze-Ahead Recipe of the Week
Gold Nugget Chicken

This recipe, a new play on the same ol’ chicken and rice,  is easily multiplied.  It’s tastiest with a combination of some white meat, some dark. Leave chicken in single portions if you wish, but it's easier to eat in camp if you don't have to cut the chicken.

2 pounds boneless skinless chicken
Salt, pepper
2 tablespoons vegetable oil
2 onions, finely diced
1 pound carrots, peeled and finely chopped
4 cups chicken broth OR
4 cups water and 4 chicken bouillon cubes
2 cups rice
1 teaspoon each sugar and  cinnamon

2 oranges, peeled and diced
1 teaspoon orange zest




    Cut chicken in very small bites or chop in a food processor. In a large kettle, fry chicken in hot oil, sprinkling lightly with salt and pepper. Keep stirring over high heat while adding onions and carrots. Add broth or water and bouillon and bring to a boil. Stir in rice, sugar and cinnamon.
    Cover and cook until rice is tender. Dice and drain oranges. Stir in oranges and zest, cover and steam two minutes

Cool, package and freeze, allowing 1 to  1 ½ cups per portion.
    This is an ideal one-dish meal to freeze in individual portions in boilable bags

See  Janet Groene’s tips for RV women at http://www.solowomanrv.blogspot.com

No comments: