Friday, October 15, 2021

CAMPING WITH NACHOS AND MORE EASY FOOD IDEAS

blog copyright Janet Groene, all rights reserved. For permissions, to advertise or to sponsor contact janetgroene@yahoo.com

 


 I'm finding that many of my readers and followers are quitting Facebook and other sites that require a log-in. As a result, I try to provide links only to open sites that do not require one to log in.

CAMPING AND RV RECIPE OF THE WEEK
Potato Chip Nacho Blues

    Serve this easy, toothsome treat as a light lunch with soup or salad. This it this time with potato chips, next time with blue corn tortilla chips. 


6 thick-sliced bacon slices, diced
Small sweet onion, diced
2 plum tomatoes, diced and drained
2 tablespoons drained, chopped chilies
1 can chili or seasoned chili beans (optional)
4 to 6 cups sturdy potato chips such as waffle chips
4-ounce package crumbled blue or gorgonzola cheese
Minced  cilantro

    Fry out bacon and spoon away all but 2 tablespoons fat. Drain bacon bits. Quickly stir-fry onion, tomatoes and chilies. Add bacon and chili and heat through. Spread potato chips on a tray and spoon bacon mixture over them. Sprinkle with crumbled cheese and cilantro. Serve at once.

 


Are you worried about  food shortages, inflation, trip delays when you’re Out There somewhere? Survival Food Handbook is a guide to choosing, stowing and preparing ordinary pantry  foods under emergency conditions. It’s written for campers and sailors who have limited storage space. I recommend one day’s emergency meal plans for every 3-4 days of a campout. Kindle or paperback    https://amzn.to/2PvOBbx

 



Tips for the Camp Cook

    * Did you know you can get a free Kindle app and read e-books on your PC, laptop, phone or tablet?   https://amzn.to/31lQT0u

    * Many recipes call for lemon or lime juice. If you have a freezer in your camper, freeze some fresh juice in ice cube trays, bag them and thaw as needed.

    * Cook 8 ounces of spaghetti al dente. Drain and quickly stir in 1/3 cup shredded Parmesan and 2 beaten eggs. Place in a pie plate to form a crust, leaving room for filling later. Nuke a minute ot two, just until it’s 160 degrees (for egg safety.) Wrap and freeze. In camp, thaw and fill center with canned chili, meat sauce or pulled pork. Heat through. Serve in wedges.

    * Make your favorite  “mac” and cheese recipe using thawed, skillet-browned hash browned potatoes instead of pasta.

CAMPGROUND POTLUCK 

RECIPE OF THE WEEK
Chunky Coco Loco Pie

    Need a pie crust in a hurry? This is quicker than making a crumb crust. The pie will be easier to cut with a serrated knife.  Each pie recipe makes 8 portions. 


1 stick butter
½ cup sifted confectioners sugar
1 3/4  cups grated coconut
    Melt butter. Mix in most of the sugar and all the coconut. Save a little powdered sugar to dip your fingers, then press coconut evenly on bottom and sides of a deep, 9-inch pie plate. Chill  crust, then add filling and chill until serving time. Serves 8.
    Suggested filling:
    2 packets 4 servings each, French vanilla pudding mix
    3 ½ cups milk
    6  coconut “haystack” candies, chopped


    Whisk milk and pudding mix until well blended, then pour into cold crust.  Top with chopped candy.  Chill. This is best served the same day it’s made. 

 

COZY CAMP READING

 


In March Malice, Book 3 in the popular e-book mystery series by widow Farley Halladay, a beloved dog dies but Farley and her friends have sweet revenge. Travel, laugh, cry and cook  with this salty, spunky, 50-ish widow and the gang of loonies that populate her books.  For Kindle,  Nook, Google Play and other ebook formats, https://amzn.to/30CJRY3

FREEZE-AHEAD RECIPE OF THE WEEK
Nutty Wild Rice Chowder

This  mix carries compactly because you'll add milk, water, broth or cream to thin it later.   Do not add milk or cream before freezing.  

 

 1 package rice and wild rice mix such as Uncle Ben’s OR
3 cups cooked wild rice
2 tablespoons butter
1 tablespoon minced garlic
Large onion, diced
4 cups mixed vegetables cut in matchsticks (carrots, celery, rutabaga, jicama, turnip)
2 cups diced, cooked chicken,  beef, turkey or pork (optional)
4 cups water
½ cup hazelnut butter OR
1 cup finely chopped hazelnuts
4 teaspoons powdered beef or chicken bouillon


    Prepare wild rice mix according to package directions. Set aside. Melt butter in a large pan and saute garlic, onion and vegetables. Add meat if using.
    If using hazelnut butter, whisk it with two cups of the water. Stir water and nuts, or water with hazelnut butter into the pot and add bouillon. Cover and simmer until vegetables are tender. Mixture will be very thick.
    Cool and freeze, allowing 1 to 1 2/ cups per portion. To serve, thaw, heat and thin to taste with water, broth, milk or light cream. 

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