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Travel like the turtle with your own home. Whether it’s a tent, pop-up trailer or a big 5th wheel, we have your number. See easy recipes to save space, water, hassle, costs.
THUMBNAIL RECIPE OF THE WEEK
Small enough to print on a thumbnail, light to carry, big enough to make a camp meal, these recipes are partially pre-packaged, then finished in camp.
Chicken ‘n Dumplings Helper
Seal in a plastic bag 1 1/2 c. biscuit mix, 1/3 c. dry milk powder, ½ t. poultry seasoning, 1 T. each dried onion bits & dried parsley flakes. In camp, bring 4 c. water to a boil + 4 chicken bouillon cubes, 10-oz. can chunk chicken + (optional) drained can of vegetables. In a bowl add water to “helper” to make thick dough. Drop by tablespoons on simmering broth. Keep at an active simmer 10 min. uncovered, 10 min. tightly covered. Serves 3-4.
CAMPING & RV RECIPE OF THE WEEK
Tin Can Camper Pork ‘n Beans Stew
Nothing says camping better than canned pork and beans. Here’s a hearty, simple, economical, one-pot camp supper.
1 pound lean, ground meat or poultry
1 tablespoon each flour, brown sugar
½ teaspoon each salt, pepper, dried thyme
2 tablespoons canola oil
Medium size white potato, scrubbed and diced
1 sweet potato, peeled and diced
Medium onion, diced
2 cups water + 2 teaspoons chicken or beef powdered bouillon
8-ounce can of tomato sauce
1 or more 15-ounce cans of pork ‘n beans
Sizzle ground meat in hot oil over high heat, breaking it up and gradually stirring in brown sugar, seasonings, flour, potato and onion. Add water and bouillon and stir to dissolve bouillon. Add tomato sauce and bring to a boil. Cover, reduce heat and simmer 20 minutes to make sure meat is done. Stir in beans to heat through. Serve in shallow soup plates. Serves 4 to 6.
Cook's note: For a soupier stew add a can of diced tomatoes with juice and adjust seasonings as needed.
More hot days ahead. Plan menus now.
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Camp and RV Recipe of the Week
Tasty Turkey Loaf
Make this flavorful meatloaf in a Dutch oven, slow cooker, conventional oven or solar oven. Just make sure it’s thoroughly cooked to an internal temperature of 175 degrees.
2 pounds ground turkey
Small can jellied cranberry sauce
½ cup oatmeal flakes
½ cup milk
Medium onion, finely chopped
2 eggs
1 teaspoon each salt, pepper
2 tablespoons soy sauce
If ground turkey is frozen, thaw thoroughly. In a bowl mix remaining ingredients well and then mix in turkey. (I mix by hand, wearing disposable kitchen gloves.) Put it in a greased loaf pan or form it into a mound to place in a lightly greased Dutch oven or deep skillet.
Slow cooker: 8 hours on Low or 5 hours on High.
Dutch oven: 65-75 minutes, then test for doneness
Solar cooker: Make sure you have enough hours of sunlight for this to cook through.
Oven: Bake 75-90 minutes at 350 degrees.
Campground Potluck Recipe of the Week
Burgundy Mushrooms
What classier campground side dish than a rich medley of tipsy mushrooms to go with meat or fish from the grill?
3 pounds mixed mushrooms
½ stick butter
Large onion, diced
1 teaspoon garlic powder
2 cups robust red wine such as burgundy
2 tablespoons cornstarch
1/4 cup water
Clean, trim and slice mushrooms. Melt butter in a large pot or skillet. Saute mushrooms, gradually stirring in onion and garlic powder. Add wine, cover, reduce heat and cook 20 minutes. Stir cornstarch into cold water. Then stir into mushroom mixture over medium heat until sauce thickens. Serves 12-15.
What is this week’s campground and RV park good news/bad news? See late-breaking news reports (not reviews, ads, nor hype) US and Canada at https://rvravel.com/author/janet
SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and caught short on provisions. Stuff happenes: evacuations, mechanical breakdown, fridge failure, short of money. Then it's time to break out the back-up foods.
See provisioning
information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive, 20-year doomsday rations) . Create a three-day standby pantry for your camper, home, boat or cabin with
affordable, everday staples.
Kindle or paperback, it's a great gift idea for yourself or a friend. https://amzn.to/3mIfryC
Freeze-Ahead Recipe of the Week
Butter Pound Cake
The ultimate freeze-ahead dessert is pound cakes. They travel well and can be served plain, frosted, toasted, covered with fruit or sauce or turned into trifle. Make yours vanilla, chocolate and every color and flavor in between. Freeze ‘em whole or in individually wrapped slices. This basic recipe is easily multiplied.
2 sticks butter
4 eggs
2 teaspoons flavoring extract such as vanilla or lemon
2 cups flour
1 cup white sugar
½ teaspoon salt
Grease a loaf pan and set the oven to 350 degrees. Beat butter and eggs, gradually beating in sugar, flour and salt. Do not over-beat. Pour into prepared pan and bake until it’s firm and tests done with a toothpick. Let cake cool in the pan 15 minutes, then cool on a rack. Wrap whole cake in slices and freeze.
BLACK POT RECIPE OF THE WEEK
Tortilla Stew
This creamy stew requires slow cooking over low-medium heat.
12 corn tortillas
2 tablespoons vegetable oil
Large onion
1 or 2 cans chunk chicken (about 2 cups)
Family size can cream of chicken soup
1 soup can water
1 can chopped green chilies, drained
Small jar diced pimentos, drained
8-ounce packaged shredded cheese
Optional garnish: sliced scallions, diced Roma tomatoes, minced cilantro, lime wedges or sliced avocado.
Stack tortillas several at a time and use scissors to cut into small wedges. Set aside. Heat oil in your fireproof pot and sizzle onion, gradually adding chicken, soup, water, chilies and pimentos.
Stir, cover and simmer over well-started coals (not licking flames) until bubbly. Fold in tortilla pieces, cover and cook low and slow until creamy. Stir in some of the cheese and save the rest to top each portion. Spoon into serving dishes. Pass the pepper mill or hot sauce. Serves 4 to 6.
BONUS RECIPE
Jailhouse Chili
Make this unusual "chili" to freeze ahead in small batches for future camping. Or, whip up a big batch in a kettle over the campfire to serve up to 20 folks. Shortcut: pre-brown the ground meat first in small batches over the camp stove or RV range.
Note that this chili has no beans, onion, green pepper nor tomatoes. It's a meaty, filling, penny-pinching porridge, made different each time when piled high with colorful garnishes.
5 to 6 pounds lean ground beef
1/3 cup olive oil
1/3 cup chili powder
1/2 to 1 teaspoon cayenne pepper
2 tablespoons each garlic powder, salt
1 1/2 teaspoons each crumbled oregano, sugar, sweet paprika and cumin
6 cups water
2 beef bouillon cubes
1/4 cup flour
1/2 cup cornmeal
2/3 cup cold water
Suggested toppings: sliced scallions, sour cream, minced parsley or cilantro, grated cheese or carrots, Fritos or Bugles, shredded lettuce, ranch dressing, diced avocado, chopped fresh tomato.
Brown ground beef in hot oil, breaking it into crumbles. While it cooks, mix seasonings and gradually add to the meat. Add 6 cups water and the bouillon. Stir and bring to a boil. Cover, reduce heat and simmer over low-medium heat to develop flavors.
Mix flour and cornmeal in a bowl. Whisk in 2/3 cup cold water, and stir into the simmering meat. Cook over medium heat, stirring until it’s thick. Adjust seasonings.
Campground soups and stews can become too thick because it's hard to control heat. Stoves, fuels and pots vary. Wind is a factor in the outdoors. It may be necessary to add water, broth, tomato juice or wine.
What would you like to see more of in this blog? Less of? I'd love to hear your questions, beefs and bravos at janetgroene@yahoo.com/
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