Camping & RV Cooking For Home and Away

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Camping and RV Recipe of the Week

Janet Groene’s Crustyburgers

These are toothsome sandwiches you can get your teeth into. Budget alternative: cube steaks may be beef, pork or turkey.

6 good hamburger buns

1/4 cup each mayonnaise and mustard

1 cup cracker or bread crumbs

1 teaspoon each salt, pepper and mixed Italian seasoning

3 tablespoons grated dry cheese such as Parmesan

2 eggs

6 small cube steaks

Vegetable oil for frying

Slice buns and “butter” cut sides with the mayo-mustard mixture. Mix bread crumbs, seasonings and cheese on a paper plate. Whisk eggs until light. Heat a nice layer of oil in a large skillet. Pat cube steaks dry with paper toweling.  Dip steaks in eggs. Let excess drip off, then press in the crumb mixture to coat well.  Fry in hot oil until crusty and meat is done to food-safe temperatures (160 F. For pork and beef; 170 for poultry).  Serve in buns. Serves 4.

Where to go next? See travel dates and offbeat destinations here and there, near and far, sooner and later from travelwriter Janet Groene at https://janetgroene.blogspot.com

Tips for the Camp Cook

* Heat a 2-quart bottle of apple juice and stir in ½ cup Valentine candy redhots until they dissolve. Serve juice as is or add a shot of rum to each glass. 

*Put a heaping teaspoon of chocolate or vanilla frosting in a mug and fill with hot coffee or tea. Stir and sip and ahhh. 

* Make streusel coffee cake with a surprise filling. Put half the batter in the pan and sprinkle with about 1/3 of the streusel. Dot with small dollops of apricot jam. Carefully add remaining batter and top with remaining streusel. 

* Mash a small can of deviled ham with an 8-ounce brick of cream cheese. Scoop into small balls and roll in chopped nuts. Serve as finger food or put atop salads. 

Campground Potluck Recipe of the Week

Sweet ‘n Hot Green Beans

Is it your turn to bring a vegetable side dish to the campground potluck or family reunion? Trick out canned green beans to make a snappy-spicy, economical side dish. 

3 pounds green beans, trimmed and cooked OR

Budget alternative: #10 can cut green beans

2 tablespoons vegetable oil

3 tablespoons minced garlic

1/3 cup soy sauce

1/3 cup honey

1 tablespoon sriracha 

½ cup almond or pecan meal

1 cup crumbs made from Ritz crackers

½ cup real bacon bits

Drain green beans. In a small pan, stir garlic in hot oil until garlic is golden. Then stir in soy sauce, honey and sriracha to heat through. In a bowl or clean, dry bag,  toss nut meal cracker crumbs and bacon bits to mix.  Just before serving toss crumb mixture lightly with the hot green bean mixture. Serves 10-12. 

Freeze Ahead Recipe of the Week

Breakfast Banana Bread

Better than muffins for breakfast! Large, firm slabs of luscious banana bread are easy to slice, wrap individually, freeze and take camping with you. Eat them plain, fry in butter until crusty or slather with butter, pineapple cream cheese or honey butter for breakfast. This recipe  makes 12 pieces of a dense, moist, nutritious bread. Budget ingredient: use marked-down over-ripe bananas. 

2 cups flour (preferably half whole wheat flour)

1 cup sugar

4- serving box French vanilla instant pudding mix

1 teaspoon each salt and baking soda

6 ripe bananas, mashed

4 large eggs

2/3 cup mild vegetable oil such as canola

1 cup shredded coconut

½ cup chopped walnuts or pecans

Put dry ingredients in a clean bag to mix. In a large bowl, mash bananas and whisk in eggs and oil. Mix in dry ingredients. When everything is well mixed, fold in coconut and nuts. Put in a well-greased tube pan and bake one to 1 1/4 hours at 325 degrees. When it’s cool, slice in 12 pieces and wrap. Freeze up to three months. 

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BONUS BUDGET RECIPE

Easy Mix, No-Egg Spice Cake

You don’t need tn electric mixer to make this batter. It does not contain eggs but  if you have an egg allergy,  be sure to use egg-free mayo or salad dressing. 

3/4 cup each water, mayonnaise and sugar

2 tablespoons molasses

2 ½ cups flour

1 teaspoon each baking soda and baking powder

2 teaspoons apple pie spice or pumpkin pie spice

Grease an 8 X 8 cake pan and set the oven to 350 degrees. (See below for stovetop baking.) In a bowl whisk wet ingredients. Dump dry ingredients into a clean bag and “work” the bag to mix them. Stir dry ingredients into wet until no dry spots remain. Put batter in the pan and bake 30 minutes or until cake tests done. Serve alone or with powdered sugar, frosting, maple syrup, ice cream, whipped topping, etc. 

Stove-top Method:

Grease a heavy, 10-inch skillet, preferably cast aluminum.  Add batter. Cover tightly and cook over low-medium heat (use a flame tamer if necessary) 20 minutes, then check cake, cover and cook 10 minutes more. (Remove cover as little as possible to avoid letting heat escape.)  Remove from heat, uncover and cool. 

 

See Janet Groene's list of 20 Essentials to Take on an RV Vacation, RV Rental, Camping Trip, Boat Charter. Even if this is a fly-in vacation, most will fit in a medium suitcase. https://www.rvtravel.com/renting-rv-take-along-1090/

 
 

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