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THUMBNAIL RECIPE OF THE WEEK
Chicken ‘n Dumpling "Helper"
Seal in a plastic bag 1 1/2 c. biscuit mix, 1/3 c, dry milk powder, ½ t. sage, 1 T. parsley flakes. In camp boil 4 c. water + 4 t. chicken bouillon powder, 10-oz. can chunk chicken, 1 can mixed vegetables, medium onion diced fine. Add water to "helper" to make thick dough. Drop by tablespoons on simmering broth. Keep at an active simmer 10 min. uncovered, 10 min. covered. Serve at once. See more shortcut recipes at https://campandrvcook.blogspot.com
FATHERS DAY IS JUNE 16.
LET AMAZON GIFT WRAP AND SHIP THIS BOOK FOR DAD
Survival Food Handbook is written
for campers and sailors who have limited storage space, yet may face a
sudden emergency such as a mechanical breakdown or a mandatory evacuation. It's a
guide to buying, stowing and preparing supermarket staples for
boondocking and unexpected glitches. http://amzn.to/1WdYqbe
Campground Potluck Recipe of the Week
Stuffed Wieners and Kraut
8 hot dogs
8 slices bacon
15-ounce can chopped sauerkraut, drained and rinsed
Medium sweet onion, diced fine
½ teaspoon dry mustard
1 teaspoon dried, crumbled sage
8 large hot dog buns
Split each hot dog down the middle but don’t cut all the way through.
Fry bacon until crisp and set aside on paper towels. Spoon away excess bacon fat in the skillet and add sauerkraut, onion, mustard and sage. Cover and simmer until flavors blend and onion is tender. Place a strip of bacon in cuts in hot dogs and nestle dogs in the sauerkraut mixture. Cover and heat until hot dogs are thoroughly cooked. (See labels. Uncured dogs require thorough cooking).
Put hot dogs in buns and smother with the sauerkraut mixture, using tongs to drain off excess moisture.
SKIP-THE-MEAT RECIPE OF THE WEEK
Vegetarian Corn Chowder
2 tablespoons vegetable oil
Medium onion, diced
2 ribs celery, diced
Large potato, scrubbed and diced small
32-ounce carton vegetable broth OR
4 cups water + 4 vegetable bouillon cubes
1 can whole kernel corn
1 can cream style corn
2 to 4 tablespoons canned green chilies, chopped and drained
Small can evaporated milk
Salt, pepper to taste
4 to 6 ounces smoked provolone
Sizzle vegetables in hot oil. Add liquid, bring to a boil and stir in bouillon cubes if using. Cover, reduce heat and simmer until potatoes are tender. Stir in corn and chilies. Heat, then stir in evaporated milk. Heat through and season to taste.
Cut smoked provolone into matchsticks. Put chowder in bowls and float a tuft of cheese over each serving.
Camp and RV Recipe of the Week
Hobo Casserole
Life doesn’t get much simpler than baloney and American cheese on white bread. Here’s a casserole that classes up these humble ingredients.
12 slices day-old sandwich bread
8-ounce package sliced bologna, cut up
8-ounce package sliced American cheese, cut up
2 tablespoons diced, dried onion
4 eggs
12-ounce can evaporated milk
Water
1 tablespoon Dijon-style mustard
Freshly ground pepper
Melted butter or a squeeze bottle of liquid margarine
Garnish: Minced parsley or cilantro, sliced scallions or a sprinkling of grated Parm.
Dice bread. Generously butter a large, deep skillet and put half the bread in the bottom. Top with bologna, then top with cheese. Sprinkle with onion bits and spread remaining bread on top. Set aside.
Add water to canned milk to make 2 ½ cups liquid and whisk with the eggs, mustard and a little freshly ground pepper. Pour slowly over the casserole, allowing mixture to soak in evenly. Let stand 30-45 minutes.
Drizzle lightly with butter or margarine. Bake at 325 degrees about 50 minutes, or until “set” as for custard. Let stand 5 to 10 minutes for easier cutting. Serves 6.
Stovetop method: Proceed as above. Cover the skillet and cook over medium heat until set. Bottom and sides will be crusty but the top will not brown. To add color, sprinkle with grated cheese or McCormick’s Salad Supreme.
Tips for the Camp Cook
*Clean and dry waste baskets, then sprinkle powdered detergent in the bottom before adding a plastic liner. The powder will discourage bugs and make it easier to clean the container next time.
* When making spinach and bacon salad, stir 2-3 tablespoons red currant jelly into the hot bacon fat until it melts. Then add vinegar, spinach and so on.
* Re-hydrate any flavor ramen and drain well. Whisk 2 to 4 eggs, stir in ramen and cook as an omelet.
* Go online to see how to make Hasselback potatoes. Then use the same technique with firm tomatoes, turnips, rutabaga, zucchini, eggplant.
MAKE AHEAD RECIPE OF THE WEEK
Taco Burgoo
This makes a very thick soup to freeze compactly now, then and reheat in camp and thin to taste. Don’t add salt and pepper now. They can be added later if needed.
2 pounds ground beef, pork, turkey, chicken or venison
2 tablespoons vegetable oil
2 large onions, diced
2-3 cups diced celery
2 cans, 4 ounces each tomato paste
2 cans diced tomatoes with peppers
2 cans whole kernel corn, drained
2 cans pinto beans, drained and rinsed
1 can diced green chilies, drained
1 packet taco seasoning
1 packet ranch seasoning
Fry out meat in hot oil, breaking it up and gradually stirring in onions and celery. Keep stirring over medium-high heat while adding everything else. Cover and simmer until everythng is tender. Cool completely and package for the freezer, allowing 1 cup per portion. To serve, thaw and heat, then add water, broth or tomato juice to taste. Pass the salt, pepper mill and hot sauce. Good with tortilla chips.
RV trip ruined because the RV broke down? Fridge failed? Slides don't work? Roof leaked? Stuff happens. Laugh, cry and learn with Janet Groene's guide for the hopelessly fumble-fingered.
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