To donate $10 a per year in support of this free blog, use your Paypal account to janetgroene@yahoo.com
CAMPING & RV RECIPE OF THE WEEK
Smoothie Pie
If you travel with a 12v blender or smoothie maker as so many campers do these days, this pie goes into your camp oven in minutes. Optional: lightly scatter some nuts, chocolate chips and/or shredded coconut in the pie shell before adding the liquid mixture.
1 unbaked pastry pie shell
2 eggs
½ stick softened butter
2/3 cup milk
1 teaspoon vanilla
1 cup sugar
2 tablespoons each flour, cornstarch and cocoa
½ teaspoon salt
Preheat the oven to 375 degrees. Put liquid ingredients in the blender and mix well. Add dry ingredients and blend until satin smooth. Pour into pie shell and bake about 30-40 minutes or until filling is set and crust is golden. Cool. Serves 6 to 8.
PS: If you bake your pies in a stove-top camp oven or Dutch oven, use butter instead of shortening in the crust recipe and it will brown faster.
BONUS RECIPE, FROSTBITE CAMPING
Cheesy Vegetable Chowder
5 to 6 potatoes, scrubbed and diced
6 cups water
12-ounce bag of cauliflower and broccoli florets, thawed and drained
2 cans condensed cream soups (mushroom, chicken, celery)
½ soup can milk or water
Half of a one-pound brick of process cheese, such as Velveeta, diced
Salt, pepper, hot sauce
In a large kettle, cover potatoes with water and boil until almost tender. Cut up large pieces of broccoli and cauliflower, add to the soup and cook until tender. Whisk soups with milk or water and stir in. When it’s hot, reduce heat and stir in cheese. Cover and heat over very low heat just until cheese melts. Serves 6 to 8.
Janet Groene’s Survival Food Handbook isn’t just for preppers. It’s also a guide to stocking your camper with ordinary, shelf-stable supermarket ingredients for cruising, boondocking and emergencies such as fridge failure, evacuation or breakdown. http://amzn.to/1WdYqbe
Campground Potluck Recipe of the Week
Crunchy Corn Salad
This easy, affordable salad is a snap to throw together but it’s important to add the Fritos only at the very last minute. The recipe is easily doubled or halved.
#10 can whole kernel corn, drained (about 9-10 cups)
2 green bell peppers, finely diced
1 red sweet pepper, finely diced
2 or 3 plum tomatoes, diced and drained
3 to 4 large ribs celery, finely diced
1 bunch scallions, sliced thin
½ cup each white wine vinegar, vegetable oil and sugar
3 cups Fritos
Combine vegetables and sprinkle with sugar. Let stand 20-30 minutes. Stir gently and sugar will form a glaze. Whisk vinegar and oil. Stir into vegetables. Chill or serve at once. Immediately before serving, fold in Fritos. Provide a draining spoon for serving. Serves 10 to 12.
Tips for the Camp Cook
* Make “stained glass” pancakes. Cut small mixed colors of gum drops in half. Stir into pancake batter at the rate of 1 cup gumdrops for 3 to 4 cups batter.
* Make chunky, creamy cream of tomato soup starting with a packet of country gravy mix (two-cup size). Cook until thick, then stir in a 28-ounce can of crushed tomatoes and a teaspoon of sugar.Season to taste.Serves 4-6. Nice touch: top with bits of fresh basil.
* Serve stew or chili under a blanket. When stew is done, whisk 1 cup milk, 1 cup mayonnaise and 1 cup self-rising flour. Drizzle slowly over hot, simmering stew. Cover and cook until “blanket” is firm and puffy.
* Dip cooked chicken nuggets in a saucer of hot sauce, then in crushed and finely chopped French-fried onion rings.Serve warm.
Foil Recipe of the Week
Spicy Breakfast Bombs
Bring up four corners of the square of foil to form a shallow bowl and the egg cooks in a nest of the potatoes and salami.
4 4-inch slices spicy lunch meat such as salami
1 cup hashed brown potatoes, thawed
4 eggs
1 cup grated spicy cheese such as pepper jack
Lay out square of foil and spray or grease center. Place a slice of meat in the center and bring up corners so meat is “cupped” enough to hold 1/4 cup potatoes. Break an egg over the potatoes. Join and pinch corners of foil and twist to form a "kiss". Place over medium coals about 10 minutes or until egg is done.
Carefully open foil (steam is hot) and sprinkle with 1/4 cup cheese. Serves 4.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
No comments:
Post a Comment