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CAMPING & RV RECIPE OF THE WEEK
The kids will love helping with this one. Is this the craziest idea yet? Let them do the smooshing and see.
Soda Cracker Pancakes
2 sleeves of saltine crackers
Water
2 eggs
1 to 3 teaspoons sugar (optional)
1 teaspoon flavoring such as vanilla, lemon or almond extract
Butter or vegetable oil for frying
Put crackers in a large plastic bag and squeeze to smoosh them. Add a cup of water and continue smooshing. Add more water slowly, giving crackers time to soak it up. You don’t want to over-wet them. Crackers should be turned into a thick, slightly chunky batter.
In a bowl, whisk eggs , sugar and flavoring until light.
Cut tiny corners off the bottom of the bag to drain any excess water. Then cut off a larger portion of the bag and squeeze out crackers into the egg mix. Mix well.
Heat butter or vegetable oil on a skillet or griddle and cook “batter” as for pancakes. Serve with your favorite pancake toppings.
Cook’s note a spring-loaded ice cream scoop makes a good dispenser for thick batters.
Beef ‘n Butter Bean Stew
Wile this hearty stew cooks in your slow cooker you’ll have time to enjoy the party. It can also simmer for hours in an iron pot hung over well-started coals.
1 pound lean, boneless beef, cut in small bite size
Large onion, diced
1 tablespoon minced garlic
1 teaspoon crumbled dried oregano
½ teaspoon each cinnamon, ginger
1/4 teaspoon ground cloves
32-ounce carton beef broth
12-ounce bottle dark beer
4 cups peeled and diced root vegetables (sweet potato, carrot, turnip, white potato)
1 can (or more) large lima beans (aka butter beans)
Put beef in a six-quart slow cooker and add onion, garlic and spices. Stir to mix. Add broth and beer. Stir in vegetables. Cook 4 hours on High or 6 hours on Low. Stir in butter beans and cook another 30 minutes on High or 60 minutes on Low. Serve as is or spoon stew over rice.
Plan a menu now for 4th of July Weekend...
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
* The next time you make an overnight breakfast strata, use spiral cinnamon bread and brown sugar for a butterscotch effect. Yummy!
* Flip over a muffin and the spaces between cups make ideal holders for tacos while you fill them.
* Fry chicken pieces in a mixture of half butter, half vegetable oil until browned. Cover and braise until they are done through. Then set chicken aside and dump a tub of hummus in the pan. Heat, whisking in water or broth to make a sauce. Serve sauce with chicken and a starch such as potatoes, rice or noodles.
* Stir unflavored gelatin into canned chicken soups or broth at the rate of about 1 teaspoon gelatin per 2 cups soup. Heat to dissolve. Flavor and texture will be richer.
Freeze-Ahead Recipe of the Week
Chocolate Chip Zucchini Bread
Bake and freeze truckloads of this delicious quick bread in small, medium or large foil loaf pans. It’s actually easier to slice this bread after freezing than when first baked. Serve it plain or buttered, with a mug of soup to make a light supper.
1 cup sugar
4 cups flour
1/4 cup cocoa powder
2 teaspoons cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup vegetable oil
4 eggs
2 cups applesauce
3 cups shredded zucchini
1 cup miniature dark chocolate chips
Great two 9 X 5-inch loaf pans or equivalent in smaller pans. Set the oven to 350 degrees.
Mix dry ingredients in a bowl or bag.
Whisk eggs until light, then stir in vegetable oil and applesauce. Stir in dry ingredients until everything is evenly moist, then fold in chocolate chips and zucchini.
Bake until bread is firm to the touch and tests done with a toothpick. Cool in the pans 10 minutes, remove to a rack and cool thoroughly. Wrap and freeze.
Campground Potluck Recipe of the Week
Square “Muffins”
To save space in a small RV oven, Here's a way to make two dozen muffins in two 9 X 13-inch pans. Cut and place in cupcake papers for the potluck.
4 cups biscuit mix
1 cup raisins
1 cup sour cream
1/3 cup milk
1/3 cup vegetable oil
½ cup brown sugar, packed
1 teaspoon cinnamon
Liquid margarine OR
½ to 1 stick butter, melted*
Coarse sugar for sprinkling
Combine biscuit mix, raisins, sour cream, milk, oil and brown sugar until evenly moistened. Do not over-beat. Scrape out dough into a well greased baking pan (s). Smooth to an even layer using the back of a wet spatula. Drizzle with melted butter and sprinkle with cinnamon-sugar mixture. Bake at 375 degrees about 25 minutes or until toasty on top and springy to the touch. Cool, cut and put in cupcake papers to present at the potluck. Makes 24.
BONUS RECIPE
Stovetop Pork Skillet Swirl
Use a stove-to-table skillet for this one-pot presentation and serve it out of the pan. Tangy apples turn this meat-and-potatoes dish into a tasty surprise.
14-ounce pork tenderloin
2 tablespoons vegetable oil
1 teaspoon minced garlic
Medium onion
4 potatoes, scrubbed and sliced thin
2 carrots, peeled and thinly sliced
Medium zucchini, trimmed and sliced
Salt, freshly ground pepper
2 tart, firm apples such as Granny Smith
½ teaspoon cinnamon
2 teaspoons sugar
Slice tenderloin. Brown pork in hot oil, gradually stirring in garlic and onion. Turn off heat and spread pork in an even layer. Arrange potato slices atop the pork overlapping in rings to form a spiral. Arrange carrots, then zucchini in circles. Sprinkle lightly with salt and pepper. Peel and core the apples and slice thin. Arrange overlapping swirl of apple slices over the skillet. Mix cinnamon and sugar and sprinkle over apples. Cover the skillet and cook over medium heat 30 minutes or until tender.
Remove cover, increase heat. Cook until any excess liquid has boiled away and a thick glaze forms on the bottom. Serve with ta-DAH, revealing the colorful layers. Serves 4 to 6.
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