CAMP AND RV
RECIPE OF THE WEEK
Upbeet Summer Soup
The dog days of summer aren’t yet over, so try this refreshing chilled soup for a change. You don’t have to like beets to like this sweetly tangy, colorful bowl. It’s vegetarian and, if you skip the yogurt, it’s also vegan.
12-ounce can julienne beets, drained OR
About 1 1/2 cups canned beets, drained and coarsely chopped
Tart, crisp apple
Small onion, finely diced
1 tablespoon olive oil
1/8 teaspoon ground nutmeg
2 cups vegetable broth
Greek-style plain yogurt
Prepare beets. Peel, core and chop the apple. Sizzle the onion in hot oil in a two-quart saucepan and gradually stir in apple until it’s crisp-tender. Stir in beets and nutmeg. Stir in broth. Stir and serve warm or cold. Top with dollop of yogurt and a light sprinkle of dillweed. Serves 3 to 4.
Tips for the Camp Cook
* Make a slew of sandwiches or strombolis and refrigerate or freeze for future camp-outs. To reheat in the microwave wrap in waxed paper. To reheat in the oven, skillet or campfire wrap in foil.
* Make an elegant, help-yourself platter for the campground potluck. Open 6 to 8 cans of various seafood (smoked oysters, clams, tuna, polpo, sardines) and place opened cans on the platter with party rye bread and a bowl of mayo mixed with chopped capers.
* Fill muffins tins only half full, then add add 1/3 of a hotdog and a chunk of cheese to each. Bake as usual. It’s a meal.
* To make strawberry pancake syrup Toss 2 cups chopped berries with 1 teaspoon strawberry gelatin dessert mix. Let stand until it’s glossy, about 15 minutes. Then add 2 cups syrup and spoon over flapjacks. Bonus points for a dollop or two of sour cream, vanilla yogurt or whipped topping.
FREEZE AHEAD RECIPE OF THE WEEK
Apple Salad Bar Cookies
Make a double batch of these little beauties. They are a whole meal in a handful. Best of all you can mix them with a spoon at home or on the go
3 cups flour
½ teaspoon each baking soda, salt, nutmeg
1 teaspoon cinnamon
1 cup packed brown sugar
1 cup real mayonnaise
2 jumbo eggs or 3 large eggs
1 teaspoon vanilla
3 medium applies, cored and diced
1 cup chopped walnuts
Large rib of celery, finely chopped
Grease or spray a 9 X 13-inch baking dish. Set the oven to 350 degrees. Put dry ingredients in a clean bag and jostle gently to mix. In a bowl, whisk mayonnaise, eggs and vanilla until well blended. Dump in dry ingredients and mix well. Fold in apples, nuts and celery. Spread in the pan and bake about 30 to 40 minutes or until firm to the touch and pulling slightly away from edges of the pan.
Cool. Cut in 12 to 15 portions. Wrap each individually and freeze for future camp-outs.
What’s It All About?
My Survival Food Handbook is written for campers and sailors, It makes special sense now at home or away in a time of hurricanes, quarantine, evacuations and uncertainty.
All recipes are made from ordinary shelf-stable foods from the supermarket. It isn’t about gourmet meals or survival rations. It’s about prepping in a way to have balanced meals when the fresh food is gone in emergencies. See tips about provisioning, stowing, choosing pantry supplies, back-up plans. https://amzn.to/2PvOBbx
RECIPE OF THE WEEK
Miniature Seafood Bites
Everyone loves finger foods at potlucks. Serve these with a dip such as shrimp sauce or mango salsa.
1 ½ cups cooked or canned seafood, drained and chopped or flaked
1 ½ cups water
1/4 cup soft butter
6-ounce box or bag seasoned stuffing mix
1/4 cup each finely diced celery and scallions
6-ounce box or bag of seasoned stuffing mix
Hot oil for frying
Prepare seafood, perhaps a mixture of shrimp, tuna, fish, crabmeat, oysters. Pieces should be small because these are miniature cakes.
Whisk eggs, soft butter and oil. Stir in stuffing mix well. Fold in seafood and vegetables. Using a heaping tablespoon, form into little patties. Heat a shallow shimmer of oil in a large frypan and fry patties until crisp and firm. Makes 36 to 40 patties.