Friday, May 17, 2024

Camping & RV Meals, More is Merrier

Blog copyright Janet Groene. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

 

C'mon in and Let's Eat
 


THUMBNAIL RECIPE OF THE WEEK
Meatloaf Helper


In a zip-top bag place ½ c. oat flakes,1/3 c. powdered milk and contents of one packet Lipton onion or vegetable soup mix. In camp whisk 2 eggs, ½ c. water + ½ c. ketchup. Mix in 1 ½ lbs. ground meat and the "helper". Cook as meatloaf or burgers.

CAMPING & RV RECIPE OF THE WEEK
Grab ‘n Go Breakfast Squares

    When you need  an early start to get to a first-come campground, grab these nutritious bars and hit the road.


 

4 cups oatmeal flakes
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
1 cup chopped, unsalted nuts
1 cup raisins or dried cranberries
2/3 cup brown sugar
1 cup chocolate or butterscotch chips (optional)
½ cup canola oil
2 eggs
1 ½ cups milk


    Butter or spray a 9 X 13-inch baking pan. Set the oven for 350 degrees. Put dry ingredients in a large, clean bag and shake gently to mix. In a large bowl whisk oil, eggs and milk. Dump in dry ingredients and mix until everything is evenly moistened. Bake 30 minutes, cool 15 minutes, and use a serrated knife to cut in 18 portions.
    Wrap individually for a quick getaway tomorrow morning. Bars can also be frozen for up to one month. Makes 18 bars. 

Cook's note: Wrap bars, sandwiches and other grab-and-go foods in generous squares of waxed paper. Unlike plastic wrap and bags, the paper can be spread open to catch crumbs and it's a good campfire lighter later.

Casbah Chowder
    Hot, fragrant and filling,  this exotic dish is thrown together in minutes in one pot.

 


10-ounce can chunk chicken
2 tablespoons olive oil
Medium onion, diced
1 teaspoon minced garlic
1 teaspoon cinnamon
1 teaspoon curry powder
Large can diced tomatoes (about 28 ounces)


15-ounce can garbanzo beans (also called chickpeas or cici)
½ cup raisins
Croutons

    Put chicken in a saucepan and sizzle it in hot oil, gradually stirring in onion, garlic, cinnamon and curry powder. When everything is well coated, add tomatoes and bring to a low boil. Cover, reduce heat and cook until onion is tender. Stir in raisins and rinsed, drained  garbanzos. Cover  and simmer to heat through. Serve in shallow soup plates and sprinkle with croutons.  Serves 4. 

 

 


Just in time for FATHERS  Day....

Let Amazon gift wrap and ship it for you

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

 

 

 
Tips for the Camp Cook

    * Save fuel. The finer you cut up vegetables, the quicker they cook and the more flavor they absorb when cooked in broth.

* Add up to 1/2 c. finely grated carrots to your favorite brownie mix. Brownies will be more moist.
 
* Drain and rinse a can of chickpeas. Pat dry and toss with 1 T. soy sauce. Make your favorite vegetarian risotto with bits of carrot, broccoli,  mushrooms, etc. for color. Add drained chickpeas last. Heat through and shower with minced parsley.  
 
* Make carrot caramel poke cake. Bake carrot cake mix in a 9 X 13-inch pan. Poke holes in cake and drizzle with 1 ½ cups caramel ice cream topping. Let soak in. Chill. Serve with whipped cream.


Before you visit that summer RV expo, see Janet Groene’s footsore guide to Making the Most of the RV Show at

 http://tinyurl.com/5d7bjb4f


Campground Potluck Recipe of  the Week
Quick ‘n Hot Potato Salad   


 
1/4 pound deli-sliced spicy salami
#10 can diced or sliced potatoes, drained
2 tablespoons vegetable oil
Large onion, diced
Green bell pepper, diced fine
4 ribs celery, diced fine
Bottled ranch dressing to taste
Optional garnish: ½ cup minced parsley 


    Cut up salami in tiny strips. Sizzle it in hot oil in a large pot or skillet, gradually stirring in onion, pepper, celery and some of the potatoes.  When onion and pepper are crisp-tender, turn off heat and stir in dressing to taste. Serve warm. Garnish with parsley.  Serves 8 to 10. 
    
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