Friday, September 04, 2020

Camp Cuisine from Tent to RV, Campfire to Cookstove

blog copyright janet groene, all rights reserved. To ask about rates to place one one for one year, one low rate, on all six Groene sites email janetgroene at yahoo.com

Why "Camping and RV Cook"?
    All campers eat,  but we all have different appetites and equipment. Here we find recipes, shortcuts and hacks that save space, time, money, mess and resources such as water and cooking fuels. 



 

Camping and RV Recipe of the Week
(Scroll down for our Campground Potluck Recipe of the Week)
Savory Granola Bars
    Granola bars don’t always have to be sweet.  For a change, try this savory version as a snack or with a mug of soup for a light supper.  Eggs in a carton save time and mess. 




2/3 cup liquid eggs or egg whites
2 cups rolled oats
2 cups crisp rice cereal
1 cup grated dry cheese such as Parmesan
1 teaspoon each salt,  garlic powder and chili powder
1 cup chopped nuts
1 cup peanut butter

  


  Spray or grease a 9 X 13-inch pan. Set the oven to 350 degrees.  Stir everything together and press in pan. Bake about 30 minutes or until set. Cut in 16 bars. Cool, remove from the pan and wrap individually to grab and go.
Stove Top Method: Grease a cold 12-inch skillet and press dough into it. Cover tightly and cook over low-medium heat until it’s toasty on sides and bottom and firm in the middle. Cool completely, cut, package, wrap.  Stove-top baking takes patience and practice depending on your heat source and type of pans.

If you want a quick email poke each week when new posts go up here, email janetgroene at yahoo.com and put RV Yes in the topic line.
It’s a crock to carry a heavy pottery slow cooker when you can get one that has a metal pan. It’s lighter, it can be used on the stove to brown meat first, and it’s another pan you can use on the gas stove when you have no electric hookup.  http://amzn.to/1SAdDyt

Camp Cook Tip. Too many veggies on hand? Make Quickles. Pack pint jars tightly with cut-up veggies or  shredded cabbage,  a clove or two of garlic and a teaspoon of pickling spices.  Boil 1 cup white vinegar with 1 cup water and 1 teaspoon non-iodized salt. Pour over vegetables to cover. Refrigerate up to 7 days. For sweeter quickles, add ½ to 1 cup sugar to the water-vinegar mix. For dilly quickles add ½ teaspoon dried dillweed per pint. Note that quickles are not preserved for long term storage.  
Women who travel in campers and RV’s get together at  http://www.solowomanrv.blogspot.com
 

Save money by making your own snacks for the trail, backpack, pocket.. Measure into  snack bags for portion control, freshness. See recipes at http://www.createagorp.blogspot.com 

 

Janet Groene’s Living Aboard Your RV, 4th Edition is available at  http://amzn.to/1Uq3w5i    Cooking Aboard Your RV, 2nd Edition is seen at http://amzn.to/1Uq3pXG

 



BONUS RECIPE
Sweet Turkey Skillet

    Roast a turkey breast from scratch or use roasted turkey from the deli.

2 pounds cooked  breast of turkey
2 tablespoons vegetable oil
Large onion, diced
1 tablespoon curry  powder
2 tablespoons brown sugar
3 chicken bouillon cubes or 3 teaspoons powdered chicken bouillon
3 cups water
About 1 ½ cups dry bread crumbs
16-ounce can pie-sliced apples (not apple pie filling)

½ stick butter
½ cup dry bread crumbs
 

               Buy turkey in one piece or in thick slices. Cut in bite size. In a large skillet heat oil and stir-fry onion, gradually adding curry powder, onion and turkey. Stir in brown sugar and bouillon. Add water and bring to a boil. When everything is well blended and onions soft, stir in bread crumbs until mixture is  moist and spoon-able.  
    Open canned apples and run a sharp knife several times through them to cut them up. Fold in apples to heat through. In a small skillet, melt butter and brown bread crumbs. Sprinkle crisp crumbs over the dish and serve. Serves 8.

CAMPGROUND POTLUCK 

RECIPE OF THE WEEK
Peanut Butter Pie

    Make two. They’re easy. Crusts can be baked ahead of time at home if you wish.

 

16-ounce package cookie dough
1 cup miniature chocolate chips (optional)

1 package chocolate or vanilla pudding mix
1 cup dairy milk
1/4 cup creamy peanut butter
1 tub whipped whipping

Topping, choice of:
Toasted coconut
Butterfinger or Heath baking chips
Chopped nuts
Chocolate jimmies



 

    Cut cookie dough in half and press into two 8-inch pie plates. Sprinkle with chocolate chips if you like.  Bake at 350 degrees until golden brown. Cool and keep cold.
    Whisk pudding mix with milk and peanut butter. When it begins to thick fold in ½ cup whipped topping. Spread in pie shells and top with more whipped topping. Use toppings of choice. Chill and serve the same day. Serves 8 to 12. 







FREEZE AHEAD  

RECIPE OF
THE WEEK
Cornbread Sausage Sandwich

    You could put cooked, crumbled sausage in the cornbread batter but this meaty sandwich looks like more of a real meal. Wrap these sandwiches individually to eat on the go. To warm in the microwave, wrap in waxed paper. To warm over the grate or in the oven, wrap in foil.

 

1 cup butter, melted
5 eggs
3 cups buttermilk

2 cups each yellow cornmeal and flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt

Cooked sausage patties

    Set oven to 400 degrees and grease a 9 X 13-inch baking pan. Whisk wet ingredients. Put dry ingredients in a clean bag and jostle to mix Add to wet ingredients and mix until everything is evenly wet. Put batter in pan and bake until it’s lightly browned on the edges and springy to the touch in the middle. Cool, cut in squares and make sandwiches with sausage patties. You could put cooked, crumbled sausage
    Wrap individually, bag and freeze up to two months. Thaw and eat as is, or warmed up.
Cook’s note: cornbread is crumbly, so I prefer to wrap each sandwich tightly in plastic wrap or waxed paper, then in freeze boxes.

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