Blog copyright Janet Groene 2024. See Janet Groene's bio at https://janetgroene.blogspot.com/
THUMBNAIL RECIPE OF THE WEEK
Save $ with a homemade “helper” mixture. Measure and bag ingredients ahead of time, then add a few more ingredients and you have a boffo meal in minutes.
VEGETABLE RICE CURRY “HELPER”
In a small bag put 1 T. dried onion bits, 1 c. jasmine rice, 1 t. dry garlic granules, 1 T. curry powder. Seal bag and keep dry. In camp boil 2 1/2 c. water and add bag contents . Cover, cook over low heat. When rice is tender fold in cooked or canned vegetables, diced hard cooked eggs and seasonings to taste. Heat through. Pass the soy sauce.
MAKE AHEAD RECIPE OF THE WEEK
Baked Bean Pie
Make this lusty, crusty pie mild or spicy, meaty or meatless. It throws together quickly, bakes to toasty perfection and brings happy grins to the pie lovers in your crews.
1 package refrigerated pie crusts
8-ounce package grated cheese such as Cheddar
1 tablespoon vegetable oil
Large onion, diced
Small green pepper, seeded and diced
1 to 2 cups finely diced cooked ham, sausage, chicken, etc. (optional)
½ cup hot, medium or mild salsa , drained of excess juices
2 8-inch flour tortillas
20-ounce can of BAKED BEANS
Line a deep pie dish with one of the crusts and sprinkle lightly with some of the cheese. Set aside.
In a skillet sizzle onion and pepper in hot oil. When vegetables are crisp-tender, stir in salsa and beans.
Put some of the bean mixture in the pie crust. Top with a tortilla, more cheese, more bean mixture, another tortilla. End with remaining bean mixture and cheese. Add the top crust, cut slits for steam to escape and flute edges. Bake at 375 degrees until crust is golden brown. Let stand 10-15 minutes, then serve in wedges. Serves 6.
APRIL SHOWERS BRING
MYSTERY MURDERS
Curl up in your camper tonight with book 4 in the Yacht Yenta “cozy” mystery series, April Avenger by widow Farley Halladay. Once a sailor, Farley now operates an online boat booking business that lets her (and her reader) sail virtually all over the world. She shares shortcut galley recipes throughout the books. The grieving widow is also a cook, caregiver and kickass crime solver. For Kindle, Nook, Google Play and most other ebook formats. https://amzn.to/3EKgaoP
Camping and RV Recipe of the Week
Icebox Pistachio Pie
1 store-bought chocolate crumb crust
1/3 cup chopped pistachio nuts
8-ounce package cream cheese, softened to “room” temperature
1 1/4 cups milk
1 packet instant pistachio pudding mix
8-ounce tub of whipped topping
Scatter nuts in the crust, saving some for a garnish later. Chill crust . Thoroughly mix milk and cream cheese. Add pudding mix. When it begins to set, fold in half of the whipped topping. Put in the crust and chill an hour or more. Top with remaining whipped topping and reserved pistachios. This pie is best served on the same day it’s made.
Where are all the campsites for this summer and beyond? See news before it's news in Campgrounds Good News/Bad New at https://solowomanrv.blogspot.com/
Campground Potluck Recipe of the Week
Crunchy Cornbread Salad
This sumptuous salad is a sweet southern twist on the Italian bread salad, Panzanella. Use store-bought cornbread croutons or make a batch of cornbread, dice it, spread on a baking sheet and bake at 400 degrees until it’s toasty.
1 bunch scallions, trimmed and sliced
2 or 3 ribs celery, sliced
3 or 4 plum tomatoes, diced
1 green sweet pepper, seeded and diced
1 sweet red pepper, seeded and diced
Large head lettuce, cut in bite size
Bottled vinaigrette
1 package cornbread croutons
1 bag Fritos corn chips
In a large bowl toss vegetables with vinaigrette to taste. Immediately before serving, toss with cornbread or croutons and corn chips.
Tips for the Camp Cook
* Make twice as many ham and cheese sandwiches as you need. Later, cut leftovers to fit in a greased skillet. Whisk eggs and milk to cover. Give it a few minutes to soak in. Cover and cook over low-medium heat until set and puffy. Cut in wedges.
* Make a delicious hobo style Dump Soup. Fry out a pound of ground beef, turkey or sausage and dump in 1 can each mixed vegetables, diced tomatoes, condensed chicken gumbo soup, whole kernel corn, Rotel tomatoes and black beans. Simmer. Thin to taste with broth, water or tomato juice. Serve as is or ladle over cooked rice, split biscuits, oyster crackers. Use low-sodium canned foods, then add salt and pepper to taste.
* On the way to the campground pick up chopped salads at the deli or Subway.Hold the dressing. In camp, add drained and rinsed garbanzos, dressing of your choice and dinner is served.
Freeze-Ahead Recipe of the Week
Sweet ‘n Sour Meat Sauce
2 pounds lean ground beef
2 pounds lean ground pork
2 tablespoons vegetable oil
Large onion, diced fine
2 or 3 ribs celery, sliced thin
1 teaspoon each salt, pepper, mixed Italian seasoning
Fry out meat in hot oil, gradually adding vegetables. When meat is done and vegetables tender, stir in:
14-ounce jar apricot or pineapple preserves
Grey Poupon mustard to taste (2-4 T.)tablespoons)
1 tablespoon curry powder
1/2 cup brown sugar
20-ounce can crushed pineapple
1 tablespoon apple cider vinegar
Bring to a boil and stir to dissolve sugar. Remove from heat and cool. Place mixture in individual bags, allowing 1 to 1 1/2 cups per serving. Freeze. In camp, thaw and heat, then serve over hot rice, warm noodles, cooked quinoa or crisp chow mein noodles. Garnish with sliced scallions if you have some.
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