Friday, October 30, 2020

Cool Recipes for the Campground Cook

Blog copyright Janet Groene 2020. To contribute $5 a year as a voluntary subscription to these weekly posts use your PayPal account to janetgroene at yahoo.com THANK YOU.

 


 

 


Whether it’s in a spacious RV or a pup tent we can all  take shortcuts and still have chic, healthful meals. If you’re camping now, take these recipes on the road. If you’re finished for the season, audition these recipes at home to see if they’ll work for your camping style. 

 
 
Camping and RV Recipe of the Week

Catch Up  Chicken For Two
 

    Ketchup is a wonderful shortcut ingredient, lending many flavors to a finished dish. This is an easy skillet meal for two. Ready-to-serve rice is your shortcut ingredient. Or try thawed Tater Tots, diced polenta or rinsed, drained garbanzos to marry with the flavorful sauce.

1 slice bacon, cut up
2 portions skinless chicken
Small onion, diced
½ teaspoon minced garlic
½ cup ketchup
1 tablespoon each brown sugar and lemon juice

1/2 teaspoon sweet paprika
2 portions ready-to-serve white or brown rice


    Fry out bacon, then brown chicken in the hot fat. Gradually stir in onion and garlic until all are browned. Whisk lemon juice, brown sugar and paprika into ketchup and pour over chicken pieces. Cover pan, reduce heat to Low and cook 25 minutes or until chicken tests done (175 degrees). Remove chicken to serving dishes and spoon with some of the sauce. Stir rice or other cooked starch  into remaining pan juices and heat through.


See more of Janet Groene’s swift, galley ready recipes at https://BoatCook.blogspot.com

 

 
 

Campground Potluck Recipe of the Week
Shortcut Tres Leches Cake

Bake your own pound cakes or pick up bargain cakes on the day-old shelf. 
 

2 plain vanilla pound cakes, about 1 pound each
14-ounce can sweetened condensed milk
Small can (2/3 cup) evaporated milk
1/3 cup caramel ice cream syrup
1/2 cup heavy whipping cream
1 teaspoon vanilla flavoring
1 tub whipped topping



 


    Spray a deep  9 X 13-inch pan. Cut pound cake into even slices about three inches thick and fit them into the sprayed pan. Cut pieces to fit as necessary. The pan should be filled tightly and evenly. Using the round handle of a wooden spoon, make holes all over the cake.
    Whisk together condensed milk, evaporated milk, caramel, cream and vanilla. Pour slowly over holes in the cake allowing it to soak in. Cover with plastic wrap and chill several hours or overnight. Frost with thawed whipped topping. Important: Do not cut into squares. Serve with a spoon.

Tips for the Camp Cook
       
    * Get twice the bang for your buck. Mix  packaged French fried onions half and half with crumbled buttery crackers such as Ritz.Use as a topping.  

    * Rule of thumb: To make 30 servings of meatloaf you need 8 pounds of ground beef to form into five loaves. Freeze ahead whole or wrap individual pieces.

    * Instead of bread cubes for making a strata, use cheese crackers for a change. For 10 eggs, add 4 cups crackers, 4 cups milk or light cream, 1 tablespoon Dijon style mustard.

    * Make quick chutney. Mash a can of whole cranberry sauce with 1 to 2 cupsfinely diced apple, 1 cup raisins, ½ cup brown sugar, 1 teaspoon powdered ginger and 1/4 cup vinegar. Heat to boiling, stir, cool and chill. Good with curries.

 BONUS RECIPE

Baked Garlic Grits   


1 cup regular grits (4 cups cooked)
1 stick butter, cut up
8-ounce roll of garlic cheese      
2 eggs
½ cup milk
½ teaspoon dry mustard


    Butter a 9 X 13-inch baking pan. Cook grits. Remove from heat and stir in butter and garlic cheese to melt. In a bowl whisk eggs, milk and mustard. Stir into grits and spread in baking pan. Cool, cover and refrigerate to bake later or bake now at 305 degrees about 40 minutes or until set and a little puffy.
Cook’s note: If your market doesn’t sell garlic cheese, cut an 8-ounce block of American cheese into pieces and add to hot grits with 1 teaspoon garlic powder (not garlic salt) or 1 tablespoon minced fresh garlic. 



 

 

 

FREEZE AHEAD RECIPE OF THE WEEK
Candy Bar Pie

    This sinfully sweet pie is good with almost any candy bars such as Mounds, Snickers, .Butterfinger or Payday.

4 regular size candy bars, cut in very small pieces
Deep dish crust, your own or store-bought chocolate, vanilla, graham cracker
1/4 cup light cream or evaporated milk
½ cup creamy peanut butter
1 quart size whipped topping, thawed just enough to mix in

    Chill crust. Chop candy bars.Mix cream and peanut butter. Fold in candy bar bits and whipped topping. Put in pie crust, wrap and freeze. Thaw 20 minutes before cutting. Serves 8 to 10.
Cook’s note: This is better with freshly chopped candy, not pre-packed bits. Serve as is or top with a squirt of whipped cream.

 
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