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CAMPING & RV RECIPE OF THE WEEK
Citrus Chicken Marinade
Make this marinade up to a week ahead and keep it cold. It makes about two cups, or enough for 4-5 pounds of chicken parts.
6-ounce can lemonade mix concentrate
6-ounce can orange juice concentrate
1/4 cup red wine vinegar
1 teaspoon minced garlic
1 teaspoon sweet paprika
Heaping tablespoon dried oregano leaves
1/4 cup vegetable oil
Combine ingredients in a two-gallon, zip-top plastic bag. Chill. The day before your barbecue, add 4-5 pounds of bone-in chicken parts to the bag and refrigerate over night, turning occasionally.
Drain chicken. Discard the bag and marinade. Grill chicken parts until they reach 170 degrees F. Leftover chicken can be chilled to serve tomorrow or frozen.
Cook’s note: Bone and cut up leftover chicken pieces and make chicken salad. 2 c. cooked, cooled bow tie pasta, 2 c. bits of citrus chicken, 1 c. each diced sweet onion, celery, red and green peppers. 2 cup chopped celery, 1 c. diced red and green pepper, Italian dressing to taste. Toss with vinaigrette to taste.
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Tips for the Camp Cook
* Cut a medium zucchini in half lengthwise and scoop out shallow tunnels. Press a hotdog into the tunnels and grill or fry, hot dog side down and covered, until zucchini is crisp tender. Chop the leftover scoopings and add raw to a tossed salad.
* For more moist meatloaf or burgers add up to 2 cups grated raw potato, apple, carrot or onion to 3 pounds ground meat.
* Make nutty-butter scrambled eggs. Melt a chunk of butter in the pan, swirl in 1 tablespoon pecan meal per egg and cook until meal is lightly browned, then add beaten eggs.
* Put a layer of mini marshmallows in the pie shell before adding pumpkin pie filling. Bake as usual. This also works with custard pie.
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Campground Potluck Recipe of the Week
Lemon Rice Pilaf
Bring this affordable side dish to the campground fish fry. My easy rice pilaf goes well with ham steaks, grilled salmon or fried catfish. Make it in a pretty stove-to-table pan.
½ stick butter
1 cup diced onion
3 cups thin-sliced celery
6-ounce can lemonade mix concentrate
cups water
4 cups raw long-grain rice
In a large saucepan melt butter and sizzle onion and celery until it’s crisp-tender. Thaw lemonade and add to the pan with the water. Bring to a boil. Reduce heat, cover and cook over low heat 20-25 minutes until rice is tender. Serves 10-12.
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FREEZE-AHEAD RECIPE OF THE WEEK
Tamale Meatloaf
This eatable heatable is unbeatable for freezing in portions. The recipe is easily multiplied. I mix meatloaf by hand, wearing disposable plastic kitchen gloves. The next time you bake cornbread, bake an extra batch to use in this recipe.
20-ounce package ground beef, pork or turkey
2 eggs, beaten
2 to 2 ½ cups crumbled cornbread
1 teaspoon salt
½ cup salsa (mild or medium)
8-ounce can tomato sauce
1 cup shredded Monterey Jack cheese
Mix everything together well. Bake in a greased loaf pan until interior temperature is up to a minimum of 165 degrees F. Cool and chill for easier slicing. Then slice and wrap individually. Thaw and heat. Serve as a knife-and-forkk dish of meat and fixin’s, or heat slices and serve in buttered buns.
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