Good 'n Easy Camp & RV Meals

 

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THUMBNAIL RECIPE OF THE WEEK
IMPOSSIBLE TUNA PIE “HELPER”

In a zip-top bag place ½ c. biscuit mix, ½ t. crumbled thyme, 1 T. each Butter Buds, dried diced onion, &  1/3 c. dry milk powder. In camp, grease a pan. Whisk 2 eggs & 1 c. water . Fold in 2 to 4 pouches  tuna,  1 c. grated cheese & a diced tomato.  Bake*  until set, as for custard.  
* Set oven to  400 F,  covered grill to High or prepare hot coals for a Dutch oven. 

 

 
    Canned and packaged foods are good travel insurance. Even a day trip  can turn into a longer-than-planned, hungry and even life-threatening adventure. For a book on provisioning  your camper, boat, cabin or fish camp with familiar, affordable pantry foods from the supermarket see Survival Food Handbook, published by International Marine division of McGraw-Hill.   http://amzn.to/1WdYqbe

 

 

Camp and RV Recipe of the Week
Crunchy Bok Choy Salad

 

  
    It’s vegan, it’s delicious and it’s cold and crunchy. If the camp turns chilly before dinner time, add mugs of simmered soup and squares of hot cornbread.

Small head bok choy
Small head iceberg lettuce, coarsely shredded
3 tomatoes, diced and seeded
Medium zucchini, diced
½ cup citrus vinaigrette
2 cups roasted cashews

    Thinly slice the white part of the bok choy and slice dark green leaves chiffon style.  Put in a large bag with the lettuce, tomatoes and zucchini. Add one or two paper towels to absorb any excess moisture and chill or refrigerate until serving time. This can be done a day or two ahead at home.
    Just before serving, remove paper towels and put the vinaigrette in the bag. Seal the bag, shake  gently to toss salad and remove salad with tongs to dinner plates. Top with cashews and serve at once. Serves 4 to 6 as a main dish.
    Cook’s note: To make this salad for non-vegans add cooked chicken chunks, chopped hard-cooked eggs or thawed salad shrimp. 

  

 

 

Have all your favorite camping recipes in one handsome paperback. Janet's  Cooking Aboard Your RV has 270 swift and delish recipes plus space-saving, water-saving tips for the camp cook. It's a must-have for yourself and gifts.  https://amzn.to/3nNndWY

 

 


Campground Potluck Recipe of the Week
Use Your Noodle Breakfast Casserole
    Bake this dish for a high-energy breakfast or a sweet supper side dish to go with chicken or ham. It can be assembled a day or two in advance to bake or nuke in camp. 

 

 

14- to 16-ounce package noodles
2 cans, 14.5 ounces each, fruit cocktail*
1/4 cup  raisins
4 eggs
1 teaspoon vanilla
1 cup light cream or evaporated milk
1 teaspoon cinnamon
1 cup crushed cereal such as corn flakes
1 stick butter, melted
*Save juice

 

     Cook noodles  until barely tender. Drain. Grease a deep 9 X 13-inch casserole.  Mix cooked noodles and drained  fruit in the casserole. Whisk together fruit juice, eggs, vanilla, cinnamon and milk. Pour over the casserole. At this point you can go ahead or  cover it with plastic wrap and refrigerate.
    To proceed, sprinkle top evenly with corn flake crumbs and drizzle with melted butter.  Bake at 350 F/ until it’s set, about 45-60 minutes. (Baking time will be longer if casserole was refrigerated.) For food safety, egg dishes should read at least 160 degrees F. 

See homemade sweet and savory snack recipes for the trail,  sitting around the campfire or watching the big game on TV at Create A Gorp.

MAKE AHEAD RECIPE OF THE WEEK
Spanish Chickpea Stew
(Cocido de Garbanzos)
    Traditionalists will make this savory stew with dry beans that have soaked overnight. Here is my shortcut version. Don't forget to bring spinach and hard-cooked eggs to complete the recipe in camp.

 

 4 cans garbanzo beans
4 cups water
3 beef and 1 ham flavored bouillon cubes
1 pound chorizo sausage, chopped
Sweet green or red pepper, seeded and diced
2 large carrots, chopped
Large onion, chopped
1 tablespoon minced garlic
1 bay leaf
For later:  
I bag spinach
Hard-cooked eggs
Salt, pepper
Olive oil for drizzling
    
Drain and rinse 3 of the cans of garbanzos. Use the other with its brine. Place garbanzos in a large pot with the meats.  Add water, bring to a boil and stir in bouillon to dissolve. Reduce heat, add vegetables and cover. Simmer until vegetables are tender. Cool.  Skim off excess fat. Discard bay leaf. Package in portions, allowing 2/3 to 1 cup per portion. Freeze.
    To serve:  thaw, heat and stir in chiffon-cut spinach and chopped egg ad lib. Heat just enough to soften spinach. Do no over-cook.  Add salt and pepper to taste and pass the olive oil cruet.  Serve this stew alone or with a mound of fluffy white rice.
Cook’s note: In order to create smaller packages in the freezer, this recipe is extra thick. In camp you may want to thin it with a little water or broth.  

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