Friday, January 20, 2023

Camp Cooking for Cold Comforts

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BONUS RECIPE. Tell your friends about

Make Your Own Condensed Soup

Janet Groene’s
Condensed Cream of Something Soup

This recipe is especially good for people who avoid the high sodium content in commercial condensed soups.

1 stick butter
½ c. flour
1 c. water or broth
1 c. milk or half and half
1 t. dried parsley
1 c. of pureed or very finely chopped “something” *

*Cooked carrots, mushrooms, potatoes, peas, celery, mixed vegetables, parsnips, mixed root vegetables, greens such as spinach and kale, cauliflower, broccoli, cooked beans of all kinds, escarole, cauliflower, broccoli, shrimp, onion or green or wax beans Canned tomato puree can also be used.  

   This makes a condensed soup for use in casseroles. To serve it as soup, heat it with an equal amount of milk or water and season to taste.
    Melt butter in a heavy saucepan over low/medium heat and stir in flour. Whisking constantly, add water or broth. Mixture will be very thick. Stirring constantly, add milk, parsley and the “something” of choice.  This recipe substitutes for two cans of condensed soup. Freezing is not recommended but it keeps up to three days in the refrigerator. See more camping and RV tips and recipes at Camp&RV Cook. .

CAMPING & RV RECIPE OF THE WEEK                  
White-on-White Hot Dish

    This recipe makes a rich vegetarian main dish. To make even more servings, spoon it over rice or pasta.

Medium head cauliflower, cut up
3 cups water
3 teaspoons powdered bouillon (chicken or vegetable)
1 teaspoon crumbled dried thyme    
Medium white onion, diced
1 tablespoon minced garlic
2 cans cannellini or Great Northern beans, drained and rinsed
12-ounce can evaporated milk
Half of an 8-ounce brick of cream cheese, diced
Shredded Parmesan cheese 






    Bring water to a boil and stir in cauliflower and bouillon. Keep at an active simmer while adding onion and garlic. When vegetables are tender, add evaporated milk. When it comes back to an active simmer, stir in cream cheese, stirring to form a creamy sauce. If it’s too thick, stir in milk, water, broth or white wine. 

    Pass the Parmesan.  Serves 6 to 8.
Cook’s note: for color contrast, sprinkle with parsley flakes or sweet paprika.

    This recipe makes a hearty meal or a trail snack. Eat warm or at “room” temperature. It works for everyone including vegetarians. 


16- to 20-ounce bag of chopped spinach, thawed
4 eggs
About 2 cups seasoned bread stuffing mix such as Pepperidge Farm
½ stick butter, melted
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon nutmeg

    Cook spinach, drain well and thoroughly press out excess moisture with paper toweling.  In a bowl, beat eggs until light, then stir in remaining ingredients. Cover and chill. Stir and form into baseballs. Bake in greased muffin tins at 350 degrees for 15-20 minutes or until firm.  For food safety with raw eggs, interior temperature should be at least 160 degrees.
    Let set until cool, then wrap individually and freeze. Thaw and serve as a snack or main dish. Serve as is or warm them up. They make an ideal lunch to throw in your day pack and eat on the trail.
Bonus points: Heat fastballs while you make up a batch of instant mashed potatoes. Using an ice cream scoop. Crown each fastball with a mound of mash and you have Fastball Shepherd’s Pie.

Tips for the Camp Chef

* Whether it’s whole wheat or regular pasta, a two-ounce serving adds up to about 42 grams of carbs. To get a more filling pasta meal, cook only one ounce per portion and boil it an extra three or four minutes. Gourmet cooks sneer at pasta that is not “al dente” but this is one way to get fewer carbs per forkful.

    * Mix 1 T. each minced garlic, capers, parsley flakes, rosemary. In a large skillet brown 6 chicken thighs and 4 to 6  scrubbed, cut-up potatoes in 1/3 c. canola oil. Sprinkle with seasoning + 1/4 cup salad olives. Cover and cook, turning once or twice, until chicken tests done at 170 degrees.

* Season and brown skinless, boneless chicken breasts by the dozen. Wrap and freeze individually for future camp-outs. You’ll use them dozens of ways. One idea: Thaw, wrap each in a cabbage leaf and poach in chicken broth until cabbage is tender and chicken heated through.

    * Make a creamy green sauce to serve over cornbread for a light meal. Combine a 16-oz. jar of green chili salsa with 1 tablespoon flour, 1 c. water, 1 t. powdered chicken bouillon, ½ c. grated Parmesan. Cook over low-medium heat, stirring and gradually adding 1 cup heavy whipping cream until it’s thick and creamy. 

Campground Potluck Recipe of the Week
Slow Cooker Sloppy Joe

    Eliminate the need to brown hamburger before putting into the slow cooker. This soupy recipe can also be spooned over pasta, rice or campfire-baked potatoes.

1 pound tub of  shredded chicken barbecue (such as Lloyd’s)
1 pound tub of  shredded beef barbecue
1 pound frozen meatballs, thawed and chopped
1 pound tub of pulled pork barbecue
3-4 large rubs celery, chopped
Large onion, finely diced
Large green bell peppered, seeded and finely diced
14-ounce bottle ketchup
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1/4 cup vinegar
16 to 20 large hamburger buns

    Put barbecue and chopped meatballs in a slow cooker with the celery and onion. Stir in  ketchup, Worcestershire sauce, sugar and vinegar and mix with meats. Cook 4 to 6 hours on Low. Stir and spoon into buns or over baked potatoes. Serves 16 to 20.

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