Blog copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Pea Soup Helper
Put an unopened 1 lb. bag of split peas in a zip-top bag. (They'll need rinsing later.) In a smaller bag place 2 T. dried onion bits, ½ t. garlic powder, 2 T. powdered bouillon, 2 bay leaves, 1 T. dried dillweed, 1.t. ea. celery seed & dried marjoram. Seal small bag in larger bag. In camp, rinse and drain dried peas. Boil 8 cups water. Add peas, bag of seasonings + 1-2 cans chunk ham. Cover. Simmer over low-medium fire, adding more water or broth if needed, for 1 hour or until peas are until tender. Discard bay leaves.
ONE PAN RECIPE OF THE WEEK
Not Yo Mama’s Chicken Chili
Lightning fast, thanks to shameless shortcuts, here’s s a hot dinner to serve minutes after hooking up in your campsite.
Small can (2/3 cup) evaporated milk
1 can condensed low sodium cream of chicken soup
Medium onion, finely diced
Small can diced chilies, well drained
10-ounce can chunk chicken, broken up
2 cups Fritos
Shredded Monterey Jack cheese
In a saucepan whisk milk and soup, then stir over low heat while adding chilies, onion and chicken. Cover and simmer 10-15 minutes to soften onion. If it’s too thick, thin with milk, water or broth. Just before serving, fold in Fritos. Crown with with shredded cheese and lots of healthy toppings.
Optional toppings: shredded lettuce, diced tomatoes, chopped sweet onion, real bacon bits, sliced avocado, sliced scallions, minced cilantro or parsley.
See more of Janet Groene’s travel-ready recipes at http://www.BoatCook.blogspot
Campground Potluck Recipe of the Week
Everything-But-The Kitchen Sink Salad
This colorful medley is lower in calories because salsa takes the place of fat-filled dressing. Look for pre-diced and pre- shredded vegetables in your supermarket.
2 cups matchstick carrots
2 to 3 tomatoes, diced and drained
10-ounce can of Mexicorn, drained
5 or 6 scallions, finely sliced
Olive oil
1 teaspoon each salt, pepper, garlic powder and cumin
1 cup chunky salsa (or more to taste)
Fold vegetables together in a large bowl and drizzle sparingly with olive oil. Sprinkle with seasonings. Fold in salsa to taste. Serves 10.
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Product Review
Janet Groene has no connection with this product or company. This is her unbiased review.
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| Actor, Marital Arts Expert and USAF Veteran Chuck Norris |
Actor
and martial arts expert Chuck Norris is the mind and muscle behind the
Roundhouse line of preparedness products and emergency foods. I
recommend his tasty, handy, grab-and-go meal replacement bars. Unlike
supermarket energy bars, they have a shelf life of up to 10 years.
Roundhouse Survival Mode Emergency Food Ration Bars are wheat free, made with sorghum flour. They taste like lemon shortbread and supply 410
calories and 14 vitamins and minerals. The cost is not much more than
supermarket energy bars but they are use-by dated to last for years, not
months. I found them on Amazon and at
https://roundhouseprovisions.com/product/survival-mode-emergency-ration-bars/
Chuck’s ration bars are a must for the glove compartment, bug-out bag and
backpack. Tuck one in the pocket of your storm suit,
fishing vest, fanny pack. You'll thank me later.
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BONUS RECIPE
Chinese Chicken Salad
2-3 cups diced, cooked chicken OR
2-3 cans chunk chicken breast
14-16-ounce bag shredded cabbage for coleslaw
1 bag broccoli slaw
1 bunch scallions, sliced
1 cup broken cashews (or more to taste)
Soy Sauce
1 ½ cups mayonnaise
2 teaspoons toasted sesame oil
1 bag chow mein noodles
Put chicken in a large bowl. Toss lightly with vegetables and cashews, Shake the soy sauce bottle over the mixture a few times and toss lightly. In a small bowl whisk mayo and sesame oil, then fold into chicken mixture. Make a bed of chow mein noodles on each plate and top with chicken salad.
BONUS RECIPE
Maple Mustard Sauce
You’ll make this easy sauce often to serve over grilled meat, omelets, cooked vegetables.
2 tablespoons each olive oil and grainy mustard
1/4 teaspoon maple flavoring such as Mapleine
3 tablespoons each corn syrup or pancake syrup and balsamic vinegar
A few twists of freshly ground pepper
Whisk everything together and drizzle sparingly over meat or vegetables. Makes about 2/3 cup.
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TIPS FOR THE CAMP COOK
* Add 1 cup heavy whipping cream to a scant 2 cups self-rising flour to make a thick dough. Add more flour if needed to handle dough. Pat dough into a square. Cut and bake as for biscuits.
* Desperation Pie. Whisk 1 cup each self-rising flour, milk and sugar. Add 1 stick butter, melted. Pour into lightly greased pie dish and dollop with spoonfuls of fruit pie filling. Do not cover batter completely. Bake 50-60 minutes at 325 F. or in a covered grill on Medium.
* Milk, soured with lemon juice or vinegar, is the usual substitute for buttermilk but it lacks the butterfat. Instead, whisk 3/4 cup whole milk with 1/4 cup full fat sour cream and let it stand at room temperature to clabber. .
* Mash cooked carrots with a little liquid French vanilla coffee creamer.
Love snacking? Save money and shave calories by making your own nibbles and trail mixes. See easy recipes at Create A Gorp.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Apricot Rum Poke Cake
½ cup apricot preserves
1/3 cup rum and 2 tablespoons lemon juice
Mix preserves, rum and lemon juice over low heat until warm. If you want to reduce alcohol, boil several minutes. If possible, leave the pound cake in the baking pan or packaging.
Use a round object (such as the handle of a wooden spoon) to make holes in the top of the cake at random depths. Slowly spread hot apricot sauce over the cake, giving it time to soak into the holes. Cover cake and let season for several hours. Chilling optional. Slice and serve as is or with whipped cream. Serves 8 to 10.
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