Friday, November 19, 2021

Cooking for Camping and RV Travel

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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. One skillet, wok or saucepan does it all. If you’re using raw rice instead of pre-cooked, add 2 cups liquid to one cup raw rice and increase cooking time to 20 to 30 minutes (or until rice is tender.)  In a slow cooker, give it 4 to 6 hours. In a pressure cooker,  2 minutes under full pressure. (Do not-quick release.) 


1 package shredded cabbage (coleslaw mix)
2 tablespoons canola oil
1 onion, diced
½ cup raisins
1 can or jar spaghetti sauce
1/2 cup water
1 teaspoon powdered beef bouillon
2 cups cooked rice
16-ounce package cooked meatballs, thawed
Salt, pepper


    In a large wok, pot or skillet sizzle cabbage in hot oil, gradually adding onion until vegetables are limp. Stir in raisins, sauce, water, bouillon and cooked 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 6 portions.
   

Tips for the Camp Cook

    *Make “candied” sweet potatoes the easy way. Heat a can of sweet potatoes and drain, or cook sweet potatoes from scratch. Then drizzle with butterscotch ice cream syrup.

* Many recipes require a hot HOT pan and/or hot oil to sear meat, brown vegetables, fry fish, etc. In camping, pre-heating a pan probably takes longer depending on the type of stove, size of the burner, type of pan, type of fuel and outdoor winds. Hot means hot.

    * No oven to bake a chicken pot pie? Before you leave home, unroll one or both packaged pastries on  cookie sheets and bake to golden crispness. Cool, break up, package, keep cool and dry. Just before serving, crumble into thick,  hot chicken soup, your own or store-bought.

    * Make up a box of cornbread mix, adding a little extra milk to make a pancake-like batter. Then fry like pancakes. Serve with butter and syrup.

Campground Potluck Recipe of the Week
Curried Shrimp Appetizer

 Don’t forget to bring picks. 

 
2 pounds peeled, de-veined, cooked large shrimp
1 stick butter
1 ½ teaspoons each curry powder and onion powder
2 to 3 scallions, chopped (optional)


    Thaw and drain shrimp. Melt butter with seasonings and heat shrimp in this sauce. Remove shrimp to a platter, pour sauce over. Sprinkle with scallions and put a pick in each shrimp. Serve warm. 

 

 




Everyone eats, so this cookbook makes an ideal Christmas gift for anyone, anywhere. It’s gender neutral,  non-perishable,  easy to wrap and ship,  and it's something every RV-er can use. Cooking Aboard Your RV has more than 200 shortcut recipes plus tips for the RV cook.    https://amzn.to/3nNndWY




FREEZE AHEAD RECIPE OF THE WEEK
Klondike Fruit Cream

    Freeze this creamy treat by the serving in individual  containers and it’s already portioned for your camping trips. Thaw the strawberries only enough to mix in, then quickly freeze the mixture.


8-ounce brick of cream cheese
½ cup sugar
1 cup sour cream
14-ounce can crushed pineapple, drained
10-ounce package frozen strawberries
14-ounce can mandarin oranges, drained


    Let cream cheese soften and mix in remaining ingredients. Measure into containers, allowing 1/2 o 2/3 cup per portion.  Freeze. Remove from freezer 20 minutes  before serving. Optional: spritz with whipped cream or drizzle with syrup. 

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