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CAMPING AND RV RECIPE OF THE WEEK
Shortcut ingredients make this lightning fast. After a long day you’ll have dinner in jigtime. If you can’t find beef crumbles, buy a package of cooked beef patties and chop them.
15-ounce can diced potatoes, drained and rinsed
8-ounce can diced carrots, drained
12-ounce package fully cooked beef crumbles
2 1/2 cups water
1 beef bouillon cube
2 tablespoons cornstarch
1/4 cup water
12-ounce can evaporated milk
8-ounce package grated cheese
4 scallions, sliced (white and light green only)
In a large pot, combine potatoes, carrots, beef crumbles and 2 1/2 cups water. Bring to a boil and stir in bouillon cube to dissolve. Make a paste with cornstarch and 1/4 cup water and stir into potato mixture over medium heat until it thickens. Over low heat stir in evaporated milk and cheese until cheese melts. Do not boil. Ladle into soup bowls and sprinkle with sliced scallions. Serves 4 to 6.
Tips for the Camp Cook
* Always have at least one back-up stove or fuel. Fires may be banned or firewood prohibited. Propane, butane and other fuels run low. Electricity fails.
* Dice toasted cheese sandwiches and float atop bowls of tomato soup or use instead of croutons in a salad.
* Cook portobello mushrooms in a large skillet and fill with canned mac and cheese. Heat through.
* Instead of mashed potatoes try smashed kidney beans. Saute a chopped onion and garlic in oil, stir in 1/4 teaspoon cinnamon and ½ teaspoon smoked paprika. Add a can of kidney beans, juice and all. Heat. Mash coarsely. Good with sausage gravy from a mix or with grilled bratwursts.
RECIPE OF THE WEEK
Spicy White Cheese Dip
Finger foods are always a hit at tailgating, potlucks, family reunions!
2 pounds white American deli cheese, torn up
Medium onion, diced fine
1 teaspoon minced garlic
3/4 cup milk
2 cans, 10 ounces each, diced tomatoes with green chilies (Rotel)
Small can diced jalapeños, well drained (optional)
1/8 teaspoon cayenne (optional)
Place all ingredients except dippers in a large stove-to-table pot over low heat and cook, stirring, until cheese melts. In a slow cooker, give it 3-4 hours on Low. Stir and serve.
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FREEZE AHEAD RECIPE OF THE WEEK
Meatball Soup Italiano
2 cups small frozen meatballs (homemade or from the store)
1 tablespoon olive oil
4 cups chopped mixture of carrots, onions, mushrooms and celery
1 tablespoon mixed Italian seasoning
6 teaspoons powdered chicken bouillon
6 cups water
32-ounce can white kidney beans (cannellini), rinsed and drained
6-ounce package chopped spinach or kale
Leave meatballs frozen. In a large pot heat oil and sizzle vegetables. When they are crisp-tender, stir in seasoning and powdered bouillon. Add water and bring to a boil.
Cover and cook until vegetables are tender. Remove from heat and stir in cannellini and greens. When it’s cool stir in meatballs and immediately measure into boilable bags allowing 1 ½ to 2 cups per portion. Seal and freeze.
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