Camp Cook MAYDAY! Help is Here

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Campground Potluck Recipe of the Week
    When it’s your turn to bring a main dish to the campground potluck or family picnic, this one is affordable and a welcome change from the same ol’ chicken and rice.

Flamenco Rice

 
Medium onion, diced
Medium green bell pepper, diced
2 tablespoons vegetable oil
2 tablespoons powdered chicken bouillon
28-ounce can diced tomatoes
4 1/2  cups water
3  cups raw white rice
16-ounce package of fully cooked chicken bites (not breaded)
1 can of chunk ham, broken up
Tabasco sauce (optional)

    In a large kettle, sizzle onion and pepper in hot oil until limp. Add tomatoes, bouillon and water.  Bring  to a boil and stir in rice. Cover, reduce heat and cook over low heat 20-40  minutes (see directions on the rice package)  until rice is tender.  Fold in chicken and ham. Cook over low heat, adding a little more water if needed, until heated through. Season to taste. Pass the Tabasco. Serves 10 to 12.  

 

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COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire or grill. https://amzn.to/3nNndWY

 

 

BONUS RECIPE
Corn Custard Casserole
    Use lean ground beef, pork, chicken or turkey, or the equivalent in vegetarian “meat” crumbles. This one-pot meal is good when made with bulk sausage, adding mild, medium or hot spices to the flavor.

1 pound ground meat  or meat substitute, cooked and broken up
1 tablespoon vegetable oil    
Medium onion, finely diced
Small green pepper, seeded and diced
Light sprinkling of salt
2 eggs
1/4 cup milk
14.5-ounce can of cream-style corn
1 tablespoon prepared mustard
1 cup bread crumbs
3 tablespoons butter
Freshly ground pepper

 

   
    In a roomy skillet or wok, fry out the ground meat and a little salt, gradually stirring in onion and pepper. Cover and cook over reduced heat until meat is thoroughly cooked. Spoon off any excess fat.
    While it cooks whisk eggs, milk, corn and mustard. Pour over meat mixture, cover and cook without stirring until custard is set. In a small skillet, melt butter and stir-fry bread crumbs until they are toasty. Sprinkle over finished dish. Serves 4 to 6.

    
Camping &  RV Recipe of the Week
Sea Scallops in Cream

1 pound sea scallops
1/4 stick of butter
Small green pepper, seeded and diced
Medium onion, finely diced
2 medium ribs celery, finely diced
Salt, pepper
1 cup bread crumbs
1 cup half and half
½ cup grated cheese

     Thaw and drain scallops. In a skillet or wok, stir fry onion, celery and green pepper until limp, adding scallops and light seasoning with salt and pepper. . Cook until scallops are firm. Stir in bread crumbs. Drizzle cream over all and serve at once OR sprinkle with about ½ cup grated cheese and broil with a kitchen torch. Serves 3 to 4. 

TIPS FOR THE CAMP COOK

     * Make an upside down cake the usual way but use sliced apples instead of pineapple on the bottom and gingerbread mix instead of a golden cake on top.

* Substitute: 2 cups SIFTED (for accurate measuring) powdered sugar equals 1 cup white granular sugar or packed brown sugar.

    * To add a nutty flavor to biscuits, substitute up to 1/4 cup pecan flour for each cup of REGULAR flour

* The usual substitute for buttermilk it to add vinegar or lemon juice to sweet milk,  but it lacks the butterfat. Instead, whisk 3/4 cup whole milk with 1/4 cup full fat sour cream and let it stand at room temperature to clabber. 

See Janet Groene feature articles on all topics for the RV traveler at https://rvtravel.com/author/janet  

 

MAKE AHEAD RECIPE OF THE WEEK
Slow Cooker Pork and Rice
    Package portions in boilable bags and this meal heats in a jiffy. Then use the clean, hot water for washing up.  

1 ½ cups raw rice
3 cups water
1 pound ground pork
1 packet powdered soup mix such as Lipton’s Secrets Vegetable or Onion Mushroom

    Grease a slow cooker. Mix rice and 2 cups water in cooker. Form ground pork into 4 to 6 patties and lay atop rice in a single layer. Sprinkle with soup mix. Drizzle with remaining cup of water. Cook 6-7 hours on Low. Cool completely and package in four large or six medium portions. Freeze. In camp, thaw and heat. Good with applesauce.
     

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