Friday, November 06, 2020

Meals and Means for Campground Cooking

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Seafood Stroganoff
    Was today’s catch too small to feed your needs? Here’s a way to make a little seafood stretch to go as far as needed. Just use what fresh fish you have plus canned tuna, clams, etc. or frozen cooked salad shrimp. For the condensed soups good choices include cream of celery, mushroom, potato or New England style clam chowder.  


 2 cans condensed cream of something soup
2 cups (1 pint) sour cream
1 soup can white wine or half water, half wine
1 teaspoon dried thyme
2 to 4 cups cut up, cooked seafood

    In a cold saucepan whisk soups, sour cream, wine and thyme. Heat gently and stir in seafood.  Cover and cook over low heat  until any raw seafood is firm and mixture is cooked through.
    Serve over mashed or baked potato, crisp chow mein noodles, pasta, biscuit, toast,  cooked egg noodles, rice. Serves 6 to 8.


Campy  Crepes
  When you have too much sandwich bread going stale in camp, disguise it as a gourmet dessert.  

8 slices white sandwich bread, crusts cut off
Soft  butter
Orange marmalade or other preserves or jam
2 tablespoons or more butter for frying
Canned lemon pie filling
Squirt can whipped cream

    Use a rolling pin or a round bottle to roll the bread as thin as possible. Work in both directions so the bread stays square. Butter the bread, spread with butter and a little marmalade (do not over-fill) , and sprinkle with sugar.  Roll up an fix with toothpicks or press in half diagonally to form triangles. Do not over-fill.

    Melt butter in a large, nonstick skillet and fry the “crepes” on both sides, pressing to flatten and  adding more butter as necessary, until they are crusty and golden.  Remove from the pan. When they’re all done, empty the lemon pie filling into the skillet and cook over low heat just until it’s heated through. Spoon over crepes and spritz with whipped cream.

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Campground Potluck Recipe of the Month
Rice Pudding Pronto

     Instant rice is your shortcut ingredient for this classic comfort food dessert. “It’s also a good breakfast dish.)  If you don’t have a freezer, that’s OK. Keep the frozen whipped topping in a  well-chilled ice chest, where it will thaw but will be OK for several days.

5 cups water
½ cup brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins
1 cup chopped nuts
8-ounce carton caramel-flavor yogurt
1 quart frozen whipped topping

    In a large pot bring the water and sugar to a boil. Stir in the rice and salt, cover and let stand 7  minutes or until the water is absorbed and rice is soft.  Fold in the remaining ingredients ending with the whipped topping. Serve at once or chill. Serves 15. Variations: substitute dried dates or cherries for the raisins.
    Cook’s note: bathroom-size paper cups are just the right size for serving small portions of pudding at a potluck.  Makes 15 portions.

Tips for the Camp Cook

    * Make store-bought cheesecake your own. Just before serving, scatter with chopped, toasted  pecans and float a sheen of maple syrup over the top.

    * Fill a spray bottle with half water, half apple juice and spray it on chicken or pork to keep it moist while you grill it.

    * Mix 1/3 cup sugar, ½ teaspoon vanilla and an 8-ounce brick of softened cream cheese. Complete brownie mix affording to package directions. Dot with dollops of the cream cheese mixture, then run a knife through it, zig, zag style, to create a marble pattern. Bake as directed.

    * Secret ingredient: Add 1/4 cup coffee liqueur such as Kahlua to each 2 cups barbecue sauce.

Keep your cat or small dog safe in the campground with this airy, expendable, tough  pet carrier for under $40. Your pet will enjoy the “room with a view.” Folds flat to 1 ½ inches for easy storage.  


Chicken and Chipped Beef

    Freeze this dish  fully cooked or quickly chill it while raw and freeze for future baking. Use baking pans such as disposable foil, in portions of one to 12. Never freeze partially cooked meat. 

6 cups cooked rice, cooled
1  jar dried chipped beef
12 portions boneless, skinless chicken
12 strips bacon
2 cans cream of chicken soup
½ cup sherry wine or fruit juice
2 cups sour cream

    Grease pans. Put a layer of rice in each pan and top wt-with a layer of cut-up chipped beef. Wrap each piece of chicken in bacon and place over beef. Whisk soup, sherry and sour cream and spoon over all.  Wrap and freeze. Or bake now until chicken is done at 170 degrees. Cool, wrap and freeze.  Thaw and cook thoroughly.  Makes 12 portions.



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