Friday, September 25, 2020

Camping Meals Less Labor, More Fun



 

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 

Butter

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

2 eggs

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.

 

* Make a gluten free icebox pie crust with crushed, gluten-free cereal flakes and melted butter. Press into pie pan. Chill. 

* Find grease spatter spots in RV wall covering? Remove ASAP. Before trying a harsh cleaner that could bleach out the color, work in some cornstarch with a soft brush. Let it absorb oil, then brush it off. Clean with mild soap solution. Rinse.


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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. 


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