Friday, April 02, 2021

Camping, RV and Road Trip Cooking

 Blog copyright Janet Groene, all rights reserved.

 

 


 

 

 


 


CAMPING AND RV RECIPE OF THE WEEK
Make this dish meaty,  a vegetarian main dish or vegetarian side dish.

Tomato Cabbage Skillet  
    Make this generous, tasty and colorful side dish to go with meat from the grill, or ramp up the cheese to serve it as a meatless main dish. Or, to make it a one-dish skillet meal, fry out a pound of bulk sausage, drain and proceed with the recipe. Cabbage disappears into the mix as it cooks and adds sweetness as well as vitamins.

 

Medium onion, cut up
½ stick butter
14-ounce bag coleslaw mix (grated or shredded)
1 cup water
1 chicken, beef or vegetable bouillon cube
2 tablespoons cornstarch
14.5-ounce can diced tomatoes
Croutons
Shredded cheese ad lib


    In a saucepan or skillet, sizzle onion in hot butter and gradually stir in cabbage to coat. Add water and bouillon, cover and cook over low heat until cabbage is tender. It will be greatly reduced.
    Drain enough juice from the tomatoes to make a paste with the cornstarch and add it, with the tomatoes, to the pan. Heat, stirring, until it thickens. Sprinkle with cheese, top with croutons and serve family style. Serves 4 as a main dish or up to 8 as a side dish.

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CAMPGROUND POTLUCK RECIPE OF THE WEEK
Pronto Pinto Beans

    If you like campground potlucks, save $ by buying ingredients in big, #10 cans. They’re found in big box stores, some supermarkets and at WalMart.  Add your personal magic with this recipe serving up to 20 people. Molasses is your secret weapon. 

 


1 or 2 cans chuck ham
3 stalks celery, thinly sliced
Large onion, diced
1 green pepper, seeded and diced
1 tablespoon minced garlic
½ cup molasses
1 cup ketchup
#10 can pinto beans
Tabasco


    Drain ham, saving juice to add later.  In a large, stove-to-table dutch oven or kettle, brown ham and gradually stir in vegetables and garlic to soften them. When vegetables are tender stir in molasses, ketchup and beans. Heat and adjust seasonings. (Long, slow heating develops flavors best.)   Pass the Tabasco sauce. Makes 20 side dish servings of ½ cup each.

Tips for the Camp Cook

    * Rule of thumb: 3 tablespoons oil plus 1 tablespoon vinegar makes vinaigrette. Try different oils, different vinegars, variety of herbs and seasonings.

    * When breaking eggs, put a paper towel on the surface first to catch any leaks.

    * A shower curtain makes a good emergency tarp if you have to cover your outdoor table in a sudden rain. Plain plastic shower curtains liners from the dollar store cost little, store compactly.

    * If you use melted butter in pie crust it will brown more evenly. Cut in cold butter for a flakier crust.


FREEZE-AHEAD RECIPE OF THE WEEK
Chicken ‘n Johnny Cake

    Do not over-season the chicken. The soups add salt and robust flavor. This is a moist, mild, flavorful mix filled with meaty bits of chicken.


2 boxes Jiffy cornbread mix, baked according to package directions
11-ounce can whole corn with peppers, aka Mexicorn
1 1/2 sticks butter, melted
Meat from a 3- to 4-pound roasted chicken, homemade or store-bought
1 can condensed cream of onion soup
1 can cream of mushroom, celery or chicken soup
Fill soup can 2/3 with milk or light cream


    Fold corn into cornbread batter. Bake the cornbread in one large or two smaller pans. Dice meat from the chicken after removing skin. In a large bowl fold soups and milk/cream into chicken. In a smaller bowl, crumble cornbread and fold in melted butter.
Two ways to proceed:
(1) Mix half the cornbread with the chicken mixture and spread a layer in foil pans sized right fir your family. Top with remaining cornbread mixture. Wrap and freeze for future baking.
(2) Mix everything together and pack in containers, allowing 1 to 1 ½ cups per portion. Wrap, freeze, thaw and heat. This is a good dish to freeze in boilable bags.

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