Blog copyright Janet Groene, 2024. To support this free blog with your voluntary, anonymous subscription send $10 once a year to Paypal account Janet Groene.
BLACK POT RECIPE OF THE WEEK
Smoky Sweet Potato Soup
Multiply this recipe as much as you wish as the crowd gathers 'round the campfire. The smokier and more authentic the country sausage, the better the soup. Part of the fun of RV travel is to stop at farm markets to sample local produce, cheeses, sausages and preserves.
8-ounce length of fully cooked smoked sausage, diced
2 tablespoons canola oil
4 cups water
4 teaspoons powdered chicken bouillon
3 to 4 cups peeled, diced sweet potatoes
Medium onion, diced
3 tablespoons flour
Seasoning to taste
Sizzle sausage in hot oil, gradually adding sweet potatoes and onion to brown them. Sprinkle with flour and stir in water and bouillon. Stir to dissolve bouillon. Cover, reduce heat and simmer, stirring occasionally and adding more water if needed. When vegetables are tender but not mushy, season to taste. (The sausage may provide all the seasoning needed.) Serves 4 to 6.
Cook's note: for more servings, add a can of drained, rinsed chickpeas .
See more of Janet Groene’s shortcut recipes for camping and boating at http://www.BoatCook.blogspot.com
Tips for the Camp Cook
* Beer marinade for a 3-pound venison or pork roast: 12-oz. can beer. 1 T. minced garlic, 1 t. ea. salt, pepper, 2 sliced onions, 3 bay leaves, 2 c. ketchup, 1. T. Liquid Smoke. Refrigerate with roast overnight, keeping meat covered.
* When a recipe calls for bread crumbs, try cheese cracker crumbs instead.
* Make cherry cider toddy. Bring 2 c. apple juice to a boil. Stir in a packet of cherry flavor Jello + 1 t. cinnamon. When gel dissolves add 2 c. more apple juice + (optional) up to 1 c. water to taste. Serve warm with a tot of rum, gin or vodka. Whipped cream optional.
* Make vegetarian “sausage” gravy. 12-oz. jar Alfredo sauce, ½ t. each freshly ground pepper & crumbled dried sage + 1 c. fine chopped pecans or walnuts. Heat.
* Quick apple butter. Stir 4 oz. jar or packet baby food applesauce +1/2 t. each sugar & cinnamon+1/16 t. ground cloves.
JUST IN TIME FOR FATHERS DAY
Does Dad dream of selling everything and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition
by Janet Groene & Gordon Groene is a total guide to the full-time
life on wheels. Sell the house or rent it out while gone?
Downsize possessions or put them in storage? Too young to retire?
There’s a chapter on ways to make a living anywhere. Kids on board? We
cover home schooling too. Order at any book store or let Amazon gift wrap
and ship it to Dad for you. https://amzn.to/29XFEkq
Campground Potluck Recipe of the Week
Cabbage Salad Golden Glow
Make this sunny salad a day or two ahead. It gets better and better as it chills and crisps.
16-ounce bag of cole slaw mix
8-ounce bag of grated carrots
Large yellow bell pepper, seeded and chopped
Chopped sweet onion (a cup or so)
1 cup each sugar and vinegar
1 teaspoon each salt and turmeric
Combine vegetables in a bowl. Bring sugar, vinegar, salt and turmeric to a boil and simmer 4 to 5 minutes. Pour over cabbage mix. Stir well, cool and chill. Stir and serve. Serves 8 to 10.
Does snacking make you eat too much salt or sugar? Can’t take gluten? Avoiding transfats or GMO? If you make your own gorp you can use ingredients for YOUR needs See Create A Gorp for easy homemade trail mixes.
MAKE AHEAD RECIPE OF THE WEEK
Green on Green Vegetarian Casserole
10-ounce package chopped spinach
8 ounce package green noodles or pasta
2 eggs
1 ½ cups each sour cream and creamy cottage cheese
1/3 cup flour
½ t. each ground nutmeg, salt, pepper, onion powder, garlic powder
½ cup chopped scallions
2 tablespoons melted butter
Butter a 9 X 13-inch casserole and set the oven to 350. Thaw spinach and press it dry. Cook and drain noodles. In a large bowl whisk eggs and whisk in, in this order, sour cream, flour, cottage cheese, spinach and seasonings. Fold in scallions. Put in the casserole and bake 25-30 minutes or until it’s set but not dry. Drizzle with melted butter. Then:
Cool, wrap and freeze the entire casserole now to thaw and reheat later in camp. Or cut in squares and wrap and freeze individual portions.
Serving suggestion: This main dish is good plain or with cheese sauce, marinara sauce, buttered and toasted bread crumbs or a dollop of sour cream.
BUDGET BONUS RECIPE
Waldorf Salad-for-Peanuts
The name Waldorf implies luxury but we reduce the cost of this hallowed apple salad by using peanuts instead of the traditional walnuts. Using yogurt instead of mayonnaise reduces cost and fat calories.
6 medium red, yellow and green apples
2 tablespoons water
2 tablespoons lemon or lime juice
3 ribs celery, diced
½ cup unsalted peanuts
½ cup creamy peanut butter
1 ½ cups lemon flavor yogurt
Salt to taste
More peanuts to taste
Put the water and juice in a bowl and fold in apples as you dice them into the bowl. Fold in celery and peanuts. In a small bowl whisk peanut butter and yogurt together until smooth. Fold into apple mixture. Serve at once or chill.
See this week's CAMPGROUND GOOD NEWS/BAD NEWS. It's gathered from our local sources US and Canada https://rvtravel.com/author/janet
No comments:
Post a Comment