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CAMPING AND RV RECIPE OF THE WEEK
Meatball Unstuffed Cabbage
Get all the delicious taste of stuffed cabbage in a shortcut dish that throws together in minutes.
12- to 14-ounce package finely shredded cabbage (coleslaw mix)
2 tablespoons canola oil
Small to medium onion, finely diced
½ cup raisins
1 can, 28 to 30 ounces, diced tomatoes
4 to 6 servings ready-to-serve rice
In a large wok, pot or skillet sizzle cabbage in hot oil, gradually adding onion until vegetables are limp. Stir in raisins, tomatoes and rice. Bring to a boil. Cover, add meatballs and simmer over low heat until vegetables are tender and meatballs are heated through. Season to taste and serve. Makes 4 to 6 portions.
Slow cooker method: Omit oil. Layer cabbage, onion , rice and raisins in a slow cooker. Top with meatballs. Pour tomatoes over all. Cook 2 hours on High or 4 hours on Low.
Pressure cooker: proceed as above and bring to full pressure for one minute. Let pressure return to normal on its own.
Tips for the Camp Cook
* Wrap sweet potatoes in nonstick foil. Roast over the campfire, split open and drizzle lightly with butterscotch ice cream syrup.
* Cook and drain carrots and fold in a little sugar and horseradish. Butter optional.
* If you need a cozy read on your Kindle at the end of the camping day, discover the Yacht Yenta mystery series, now numbering five books. (Cozies are “lite” mysteries, fun to read and not too scary.) Start with February Felony, where author and spunky, salt-cured widow Farley Halladay gets a surprise visit from her scumbag of a former fiancé, a young couple wants to honeymoon on a boat and a pregnant village girl ends up in the morgue with a tag on her toe. https://amzn.to/31uR1wr
* When frying a lot of sausage links, put a skewer through four or five and you won’t have to turn them one at a time.
* When flouring chicken for frying add some powdered milk to the flour and seasoning mixture. Chicken will brown faster.
Recipe of the Week
When it’s your turn to bring a vegetable dish to the reunion or potluck, this one is an attention getter The recipe is easily multiplied.
Crusty Cauliflower Casserole
1 large or 2 small heads cauliflower
Small onion, diced
15-ounce can baby corn, drained and rinsed
1 ½ cups sour cream
1 can condensed cheese soup
1 cup (or more to taste) crushed cheese crackers
Trim cauliflower and cut florets and stems into small bites. Cook with onion until tender. Put in a buttered 9 X 13-inch casserole with the corn. Whisk soup and sour cream and pour over vegetables. At this point you can proceed pr cover the casserole and refrigerate to bake later.
To proceed, sprinkle cracker crumbs over casserole and drizzle lightly with melted butter. Bake 30 minutes at 325 degrees or until vegetables are bubbly and topping is toasty. If casserole was refrigerated, baking time may be longer.
FREEZE AHEAD RECIPE OF THE WEEK
Orange Pork and Stuffing
8 lean, boneless pork chops about 6 ounces each
1 tablespoon vegetable oil
1 cup onion, chopped
1 teaspoon minced garlic
Jar of orange marmalade
2 ½ cups seasoned dry bread crumbs
Season chops lightly with salt and pepper and brown in hot oil, Add onion and garlic, cover and cook over medium heat until pork tests done.
Set out 8 sheets of nonstick aluminum foil. Place a chop on each and smear each with a tablespoon or orange marmalade.
Add orange juice to seasoned bread crumbs just until they stick together. Press into 8 patties and put one on each pork chop, cool and wrap for the freezer. Thaw and heat through. Makes 8 servings.
Cook's note: if not using seasoned bread crumbs add 1 teaspoon each celery seed and dried sage to plain bread crumbs. Mix well, then add orange juice as stated.