Friday, October 16, 2020

Pronto Camping Meals with Punch

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Camping and RV

 Recipe of the Week

Butterscotch Punch


   Now that cool nights are here, a hot toddy is just the ticket when you’re sitting around a dying campfire under a starlit sky. This punch is a nice break from hot cider. It’s less acid for the bedtime tummy and, when you make it with powdered milk,  it stretches your fresh milk supply without any loss of flavor.  

3/4 cup brown sugar, packed
½ cup water
1 tablespoon butter
Pinch salt
1 2/3 cups nonfat dry milk
5 cups water

    Stir sugar and the half cup of  water over low heat to dissolve, gradually stirring in butter and salt. Reduce heat, stir in 5 cups water and dry milk. Heat until it’s steamy.  Serve in mugs  


Tips for the Camp Cook

    * The tang of fresh citrus adds zest to meals made with canned and packaged foods. Powdered gelatin dessert mix and drink mixes are highly concentrated. Used very sparingly then add just the refreshing touch you need. Stir half a teaspoon of peach gelatin into a mug of hot tea. Add a few grains of lemon Kool-Aid to bottled applesauce. Warning: these mixes clump quickly after opening. Seal well.  

    * Don’t sneer at lowly Spam for a swift, affording camp meal. It makes wonderful Reubens.

    * Boil a pot of diced root vegetables, stir in a 16-ounce jar of picante sauce and a can of black beans. Add water or  broth to taste for a zesty vegetable soup.

    * When a soup or stew is too thin, sprinkle instant potato flakes or instant grits by the teaspoon over boiling soup. Stir one full minute before adding more as needed.  


Be prepared for food emergencies whether you’re at home or away. Floods. Quarantines. Wildfires. Here’s how to choose, stow and use food staples to make emergency meals without refrigeration or  busting the budget. Survival Food Handbook in Kindle or paperback.



Campground Potluck Recipe of the Week
Fruit Compote

    When it’s your turn to bring a side dish to the family reunion or potluck, wow ‘em with this stove-top sweetie as a nice change from the same ol’ potato casseroles and corn pudding.  

Large can pears, cut up
Large can peaches, cut up
2 cups diced fresh, ripe plums (any kind that is in season), pitted and cut up
2/3 cup packed light brown sugar
1 ½ teaspoons apple pie spice
2 tablespoons cornstarch
2 tablespoons cold water

    Drain fruit juice into a large pan and stir in sugar and spices. Stir cornstarch into water. Bring pot to a boil just until it thickens. Stir in fruit.  Serve warm or cold. Bring a draining spoon for serving. Serves 8 to 10.

Freeze-Ahead Recipe of the Week
Meatballs Burgundy

2 pounds cooked meatballs (your own or store-bought)
2 tablespoons vegetable oil
2 large onions, diced
1 packet (two-cup size) sausage gravy mix
1 cup water
1 cup ketchup
1 cup dry red wine

    Thaw meatballs if frozen. Heat oil and cook onions until very soft. In a bowl whisk gravy mix with water, ketchup and wine. Stir into onions and cook, stirring, until a thick sauce forms. Stir in meatballs.  Cool and divide meatballs and sauce into silicone freezer bags. Freeze. To serve, thaw and heat bags in boiling water. Spoon meatballs and sauce over rice, pasta, campfire-baked potato, noodles, polenta or starch of your choice. 

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