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| Let' s Eat! |
BONUS RECIPE TO MAKE AND TAKE
Janet Groene's
Hummingbird Breakfast Cake
Ahead of time:
2 cups oat flakes
1/3 cup each brown sugar and milk powder
1 teaspoon each salt, cinnamon, baking powder
1 cup coarsely chopped pecans
½ cup shredded coconut
Place in a bag and seal shut. Jostle bag gently to mix ingredients. Keep cool and dry.
1 cup water
2 eggs
2 bananas, cup up
1/3 cup well drained crushed pineapple
In camp, generously grease a heavy skillet or Dutch oven. In a bowl, whisk eggs and water, then fold in bananas, crushed pineapple and contents of the make-ahead bag. Mix well. Scoop batter into the cold pan, cover and bake over low/medium flame until it’s set and pulling slightly away from sides of the pan. Cut in wedges to serve 4 to 6.
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Camp and RV
Recipe of the Week
Easiest Ever
Apple Betty
2 cans apple pie filling, regular or no sugar added
1/4 cup lemon juice
1 ½ cups graham cracker crumbs
1 stick butter
Set the oven to 375 degrees and grease a 9 X 13-inch baking pan. Spread apple pie filling iin the pan and drizzle with lemon juice. Sprinkle evenly with graham cracker crumbs and drizzle with melted butter. Bake about 20 minutes at 350 degrees or until a crusty top forms. Serve with a spoon. Serves 8.
Stove-top method: Spread apple pie filling in a large buttered skillet (or microware dish) and drizzle with lemon juice. Set aside. In a medium skillet, melt butter and stir-fry crumbs until lightly browned. Watch carefully so they don’t burn. Gently heat apples in skillet or microwave. Just before serving, sprinkle evenly with toasted crumbs. Serve at once.
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VEGETARIAN DISH OF THE WEEK
Blushing Rice Cakes
Serve these crusty cakes as a vegetarian main dish or as a side dish with meat from the grill.
8-ounce can tomato sauce (1 cup)
2 large eggs
1 cup flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1 teaspoon dried, crumbled thyme
½ teaspoon each salt, pepper
3 cups cooked rice
½ cup optional extras*
Vegetable oil for frying
.
In a bowl whisk tomato sauce and eggs. Beat in flour, baking powder and seasonings. Fold in rice and extras*. Cook in hot oil as for pancakes until set and crusty. Serves 3-4 as a main dish or 5-6 as a side dish.
*Finely chopped onion or scallion, chopped cooked meat or fish, chopped and cooked vegetables, grated cheese, small dice tofu or coarsely chopped nuts
Campground Potluck
Recipe of the Week
Waikiki Couscous Salad
Couscous is absorbed, not cooked, so it’s a whiz to make-and-take, all in the same dish. Vary fruits freely, aiming for lots of juicy goodness and bright colors.
3 cups prepared couscous (directions are on the package)*
20-ounce can pineapple tidbits
10-ounce can mandarin oranges
10- or 12-ounce can mango or peach chunks
8-ounce carton orange flavor yogurt
8-ounce carton lemon flavor yogurt
1 ½ cups whole pecans or cashews
1 cup shredded coconut
* Drain fruit juices and use as part of the water measurement when making couscous.
1. Drain the fruit well. Add fruit juices to the water measure for the couscous. Make and cool couscous. Drain if necessary. .
2. Fold everything together. Serve now or chill. Serves 10 to 12.
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Tips for the Camp Cook
* Chop 2 slices cooked bacon and 2 -3 scallions. Cut corn from one fresh cob. Toss together. Sprinkle on salads.
* Chop a 4-5 slices bacon. Fry out until crispy. Dump a package of shredded cabbage coleslaw mix into fat. Stir-fry over high heat to crisp-tender. Drizzle with balsamic vinegar, salt, pepper.
* Substitute for 1 can sweetened condensed milk. Combine 1 cup powdered milk, 2/3 cup sugar, 1/3 cup warm water, 1/3 stick butter, melted. Stir to dissolve. Cool.
*Stir-fry a generous layer of onions and green peppers until crisp tender. Top with 4-6 portions of meaty fish such as mahi-mahi. Whisk 8-oz. can tomato sauce with 1 packet onion soup mix + 1/2 c. dry white wine. Pour over fish, cover and cook 15-20 minutes.
Freeze-Ahead Recipe of the Week
Turkey Marengo
This recipe is easily multiplied. Freeze it in batches suitable for your needs, even if you’re just a party of one. Allow ½ to 1 cup per serving. I buy large, meaty turkey thighs, discard skin and bone and cut meat in bite size.
1 ½ pounds boneless, skinless turkey cut in bite size
2 tablespoons canola oil
Medium onion, chopped
2 ribs celery, diced
6-ounce package sliced mushrooms
1 teaspoon minced garlic
½ cup dry white wine
15-ounce can diced tomatoes
1 teaspoon crumbled, dried oregano
1 teaspoon lemon pepper
2 tablespoons butter
To serve:
Serve over Texas toast, biscuits, rice, campfire-baked potato, crisp Asian noodles or other starch.
In a large, lightly oiled skillet or Dutch oven heat oil and brown turkey pieces, gradually stirring in vegetables and garlic over high heat. Scrape up brown bits. Add white wine and tomatoes with oregano and lemon pepper. Cover and cook over low-medium heat until turkey is tender. Serve over Texas toast or another starch such as noodles or rice.
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