Blog copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
CAMPING & RV
RECIPE OF THE WEEK
Eat-za Meat-za Pizza
1 egg
Small can mushroom pieces, drained
1/3 cup oatmeal flakes (not instant)
1 teaspoon Italian seasoning
1 pound lean ground beef
½ cup tomato sauce
Pepperoni, mushrooms ad lib
Grated mozzarella cheese
Grease a 10-inch skillet. Add water to juice from the mushrooms to make ½ cup liquid. In a medium bowl beat the egg and liquid. Stir in mushrooms, oats, and Italian seasoning. Let stand 10 minutes. Mix in ground beef until everything is well mixed.
Press mixture into skillet on bottom and up the sides to form a rim. Spread center with tomato sauce and sprinkle with seasoning.
Arrange pepperoni slices and any other toppings you want. Cover skillet and cook over medium heat until meat tests done at 165 degrees. Top with grated mozzarella and return to the heat until cheese melts. Cut in wedges. Serve with bread sticks.
APRIL SHOWERS BRING
MYSTERY MURDERS
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TIPS FOR THE CAMP COOK
* Fold together 2 cups raspberry or strawberry yogurt, 1 packet dry raspberry gelatin dessert mix, 1 can crushed pineapple with juice and a 16-ounce carton of whipped topping. Spoon into clear plastic cups and sprinkle with cookie crumbs.
* Fold a can of tuna into a tub of store-bought macaroni salad + a tub of small curd cottage cheese. Serve in lettuce cups or rice wraps.
* Rule of thumb: To serve 100 people at a campground party you’ll need five gallons baked beans, 20 pounds cabbage for slaw, 3 pounds coffee or 10 loaves of bread.
* Wear clean rubber clubs to rub down shucked corn and the silk will come right off.
BONUS RECIPE
Secret Ingredient Salad Dressing
This old recipe from the Pennsylvania Dutch is tossed with hot, cooked, cubed potatoes and served warm. Add it to taste and refrigerate leftover dressing up to three days. Reheat dressing gently and stir to use again.
2 teaspoons flour
½ cup apple cider vinegar
1 cup water
1/4 cup brown sugar
2 cups salad dressing or
lite mayonnaise (pint jar)
In a cold pan whisk flour, vinegar, water and brown sugar. Cook, stirring over low-medium heat until it thickens. Remove from heat, stir in mayonnaise and fold into hot, cooked potatoes. Shower with minced parsley if you have some.
Just in time for Mother's Day....
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Campground Potluck Recipe of the Week
Organize a breakfast or brunch potluck for a change. Your contribution can be this zesty dish straight from Dixie. Diced, fully-cooked ham is found in supermarkets in vacuum packs that keep for a couple of weeks in your RV fridge.
Hambalaya Scramble
1 pound diced ham
2 tablespoons vegetable oil
2 tablespoons butter
Small green sweet pepper, finely diced
Small red sweet pepper, finely diced
3-4 pods okra, trimmed and sliced thin
Small sweet onion, finely diced
3 medium plum tomatoes diced
8 eggs, beaten
2 cups ready-to-serve rice
1 tablespoon dried cilantro
Salt, pepper, garlic powder to taste
Hot sauce (optional)
In a large skillet or wok, fry ham in hot fat over high heat and keep stir-frying as you add peppers, onion, okra and tomatoes. When they are crisp-tender, reduce heat to medium and add eggs. Stir until they are starting to firm up. Fold in rice, heat through and season to taste. Makes 8 to 10 potluck servings. Pass the hot sauce.
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BLACK POT RECIPE OF THE WEEK
Creamy Celery Potage
A battery operated wand blender can bring this vegetarian recipe into the gourmet category.
1 large bunch celery
1 tablespoon each butter and vegetable oil
2 crisp apples such as Fuji
Medium onion
1/4 cup minced garlic
4 cups water
4 teaspoons chicken or vegetable soup base
15-ounce can chickpeas, Great Northern or white limas, undrained
Salt, pepper to taste
1 pat butter per bowlful
Celery seed
Ground nutmeg
Whipping cream, sour cream or creme fraiche
Trim and slice the whole celery, saving some tender leaves for a garnish. Core and cut up apples. In a large pot, heat butter and oil. Stir-fry celery, onion, garlic and apple. Add water, flavor base and beans with their liquid.
Cover and simmer until everything is very tender. Remove from the fire, set the pot on a solid surface and carefully use a wand blender according to manufacturer directions. Turn the mixture into a satiny puree. Add salt and pepper to taste. Thin with a little water if it seems too thick. Reheat over glowing coals until you're ready to serve.
To serve, place a pat of butter in each soup plate and sprinkle it lightly with celery seed and a mere whisper of nutmeg. Ladle hot soup over butter, which will melt and float to the top. Garnish with celery leaves and a drizzle of cream.
Cook’s note: You can also leave this as a chunky chowder or use a potato masher ad lib. Celery is stringy, so slice it in one-inch or smaller pieces.
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