CAMPING AND RV RECIPES OF THE WEEK
Bread Pudding Breakfast
This is a good way to use up stale bread. It makes a delicious pudding for dessert or a one-dish breakfast with or without a dollop of yogurt or butterscotch sauce. In place of fresh milk you can use a small can of evaporated milk plus water to make 1 1/3 cup.
10 pieces slightly stale bread or toast
2 bananas, sliced
8-ounce milk chocolate bar, broken up
1/3 to ½ cup raisins or dried cranberries
1/3 cup white or brown sugar
1 1/3 cups whole milk or light cream
1 teaspoon vanilla
Butter bread or toast and cut in cubes. Put in a buttered casserole for oven baking or a large, deep buttered heavy skillet (preferably cast aluminum) for stove-top baking.
Alternately with the bread cubes, scatter the chocolate pieces, raisins and banana slices as you go. Whisk together sugar, eggs, milk and vanilla until sugar dissolves. Pour carefully over the bread.
Let stand at least 15 minutes , pressing bread down, while mixture soaks into the bread. Bake at 350 degrees or until the custard tests done. Mixture will be puffy and golden on top.
For stove-top baking, cover skillet tightly and place over a low-medium burner. Test after 20 minutes, then continue cooking if necessary until the custard is “set”. Top will not brown.
Serves 4 to 6.
Variation: #1 substitute a well-drained can of sliced peaches for the bananas. Variation #2. Forget the sugar, chocolate and vanilla and make bread pudding as a savory vegetarian main dish. Add steamed broccoli bits or other vegetables plus seasonings such as garlic, salt and pepper and an herb such as thyme, rosemary or basil.
Freeze-Ahead Recipe of the Week
Make this sauce in your biggest pot and freeze it in smaller batches according to the size of your camping family. Add beans to make chili OR serve sauce over pasta OR add rice or noodles to make casseroles OR thin isauce with mixed vegetables and broth or tomato juice to make soups. The possibilities are endless.
Gallon ‘O Sauce
1 pound lean ground pork or pork sausage
1 pound ground turkey
1 pound lean ground beef, regular grind
1 pound lean ground beef, chili grind
1 tablespoon minced garlic
Large carrot, finely chopped
Half a small cabbage, finely chopped
1 cup dry red wine
2 to 3 ribs celery, chopped
Medium green bell pepper, chopped
Heaping tablespoon mixed Italian seasoning
4 cans, 28 ounces each, crushed tomatoes
Fry out meats in batches until crumbly Add everything else. Bring to a boil, cover and simmer over low heat 45 minutes, stirring from time to time. Cool, measure into packages and freeze, allowing 1 to 1 ½ cups per portion.
Tips for the Camp Cook
* Rule of thumb: six medium eggs equal five large eggs or seven small eggs.
* Conversion: one liter of milk or water is 1.06 quarts or 2.1 pints. 1 cupful is 250 mililiters.
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Campground Potluck Recipe of the Week
When it’s your turn to bring the salad, mix up this quickie in minutes. Carrots are now available pre-grated and also cut in matchsticks and other shapes.
Calico Carrot Salad
2 cups grated carrots
2 cups matchstick carrots
2 cups grated cabbage (coleslaw mix with carrot and a little red cabbage)
½ cup each raisins and dried cranberries
8-ounce carton orange flavor yogurt
1 cup mayonnaise
10-ounce can mandarin oranges, drained
Mix everything together, carefully folding in oranges last. Chill.
Cook’s note: for plumper dried fruits, soak them in the juice from the oranges. Then drain well and fold in. Serves 10.