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THUMBNAIL RECIPE OF THE WEEK
Creamy Cocoa “Helper”
In a zip-top bag place ½ cup baking cocoa, 4 cups miniature marshmallow, ½ t. salt, 1/2 c. brown sugar + 1 1/2 c. dry milk powder. Seal. In camp whisk entire bag of mix into 8 c. cold water. Heat, stirring. to dissolve sugar and melt marshmallows. Then stir in a 14-oz. can sweetened condensed milk.
Tailgate Recipe of the Week
Crock ‘O Mac ‘n Cheese
When you have a slow cooker on board, this easy recipe cooks carefree while you’re out playing.
3 cups dry macaroni
2 teaspoons salt (go easy; cheese can be very salty)
½ teaspoon pepper
1 teaspoon dry mustard
2 2/3 cups powdered milk
1 stick butter
8 cups water
16-ounce package process cheese (such as Velveeta), cut up OR
16-ounce package grated cheese such as sharp cheddar
Butter slow cooker generously. Add macaroni. Dot with bits of butter. Mix salt, pepper, dry milk and dry mustard. Mix with dry macaroni and cheese. Pour water over all. Cook on High 3 hours or Low for 5 hours, stirring after one hour. Stir again before serving. Serves 12.
Janet Groene’s Survival Food Handbook isn’t just for preppers. It’s also a guide to stocking your camper with ordinary, shelf-stable supermarket ingredients for boondocking and emergencies such as fridge failure, evacuation or breakdown. http://amzn.to/1WdYqbe
Camping and RV Recipe of the Week
Mediterranean Fish in Foil for Two
Make this easy meal over the grate, in the oven or in a large, covered skillet over a burner. Save dishwashing. Eat it out of the foil.
2 slices ripe, firm beefsteak tomato
2 portions thick, meaty fish fillets such as mahi-mahi or salmon
½ teaspoon each garlic powder and sugar
1 tablespoon dried parsley flakes
1/4 teaspoon dried dillweed
Small can mushrooms, well drained
2 pats butter
2 tablespoons lemon juice
Set out two large squares of foil and spray them lightly with nonstick spray. Put a slice of tomato on each and sprinkle lightly with salt and pepper.
Place fish on tomato. Mix garlic powder, sugar, parsley and dillweed in a small cup and sprinkle over fish. Cover with sliced mushrooms. Top with a pat of butter. Drizzle with lemon juice.
Bring up edges of foil and fold over. Fold edges to make a tight packet. Place on grill, tomato side down, and cook over high-medium heat 10 minutes, then turn and cook 2 minutes. Turn again and carefully open one packet to test for doneness. (Steam will be HOT!) Cooking time will depend on thickness of fish. Complete the meal with chunks of bread to dip in juices.
Campground Potluck Recipe of the Week
Lettuce Wraps
Finger foods are always popular at potlucks. These refreshing, meaty wraps can be made ahead of time. They are served cold. Your surprising shortcut is barbecue pulled pork.
16-ounce tub pulled pork barbecue (such as Lloyd’s)
1 cup hot water
1 tablespoon dark sesame oil
½ teaspoon ground ginger
1 cup chopped roasted peanuts
1 cup chopped European style cucumber (or seeded regular cucumber)
1 cup shredded cabbage (from a package of coleslaw mix)
About 30 leaves of Bibb or Boston lettuce, wash and thoroughly dried
Put the pork in a sieve, pour on hot water and drain well to remove excess sauce. (Catch this drained liquid in a container and discard it rather than putting it in the RV plumbing.) Drain well. Stir in sesame oil, vegetables, peanuts and ginger. Chill. Just before serving, use a draining spoon to place a small mound of pork in each piece of chilled lettuce.
Hot Dog! Budget Camp Cook Tips of the Week
* To make an easy dessert, “butter” the inside of hot dog buns with Nutella. Cut a banana in half lengthwise and place in the bun with some mini marshmallows and chocolate chips.Wrap tightly in foil and heat over the grate, turnng often. Open carefully. Steam will be hot.
* For tastier weenies, cook them in sauce. Sizzle a chopped onion until soft. Add a 14-ounce bottle of ketchup, 1/4 cup pickle relish, a blob of mustard and some shakes of hot sauce. Simmer, add hot dogs and heat through. Remove hot dogs with tongs, place in buns and spoon on sauce to taste.
* Make a one-dish meal by adding sliced hot dogs to canned beans, packaged scalloped potatoes, pouches of Spanish rice or canned mac ‘n cheese.
* Combine three cans of condensed soup in a kettle with 2 soup cans of water and a 12-ounce can of whole kernel corn with juice. Heat through, spoon into bowls and garnish with sliced hot dogs.
* Turn a simple meal festive. Thaw and heat corn dogs according to package directions Then set out dips in individual cups. Everyone can dip to taste. (Dips such as honey mustard, ketchup, salsa, ranch dressing, Buffalo wing sauce, etc.)
* Make hot dog Sloppy Joe. Finely chop hot dogs and cook with a can of condensed tomato soup, 1 tablespoon each steak sauce and mustard and 1/4 cup water. Serve in buns or spoon over split biscuits.
Freeze-Ahead Recipe of the Week
Cranberry Cake
This firm, fruity cake travels well and makes a filling snack on the hiking trail.
1 box spice cake mix
1 cup French vanilla liquid coffee creamer
1/3 cup vegetable oil
4 eggs
1 ½ cups fresh cranberries, chopped
1/2 cup chopped walnuts or pecans
Set the oven to 350 degrees. Beat eggs, creamer and oil, then beat in cake mix. Fold in chopped cranberries and nuts. Put in a greased and floured tube pan or two loaf pans. Bake until it tests done with a toothpick. In a tube pan, this is about an hour. It’s less in smaller pans. Cool thoroughly and wrap in individual slices. Freeze. Serve plain or with syrup, ice cream or whipped cream.
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