Blog copyright Janet Groene 2024. To reach campers, boaters, outdoor cooks and adventure travelers place your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Beefy Lentil Soup
In a zip-top bag place an unopened 1# bag of lentils. (They need rinsing later.) Add a small bag filled with 2 T. dried onion bits, 1 jar dried chipped beef, 1 tomato flavor bouillon cube, 1 t. garlic powder, 1 T. dried parsley flakes, 1/3 c. instant rice. In camp, chop dried beef. Bring 8 c. water to a boil. Add rinsed lentils, beef & contents of small bag. Cover. Simmer over well-started campfire coals 40 minutes or until lentils are tender. Bonus points: top each (adult's) bowl of soup with a tablespoon of sherry.
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
Camping and RV Recipe of the Week
Stovetop Pumpkin Pudding
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| Spoon into disposable bowls and top with cream |
No oven, no problem with this moist, satisfying fall custard.
2/3 cup brown sugar
2 tablespoons white sugar
1 ½ cups flour
½ teaspoon each salt and baking soda
2 teaspoons pumpkin pie spice
2 eggs
3/4 cup canned puree (not pumpkin pie flling)
½ cup milk clabbered with ½ teaspoon vinegar
Generously butter a heavy-bottom Dutch oven or skillet that has a good lid. Put dry ingredients in a clean bag and jostle gently to mix. Set aside. In a bowl whisk eggs, pumpkin and sour cream until well mixed. Stir in dry ingredients and spread in the pan.
Cover tightly and set over low-medium burner or in well-started coals. In a 350 degree oven it takes about 60 minutes. On a camp stove or campfire, times will vary but don’t peek too often. When pudding is “set”, as for custard, remove from heat and let stand 10-15 minutes. Then spoon into serving dishes and smother with cream, whipped topping or vanilla sauce. Serves 8.
Tips for the Camp Cook
* Add vitamins and cut carbs when you serve marinara or bolognese sauce over wedges of steamed, coarsely shredded cabbage instead of spaghetti.
* Beer batter is good for more than fish. Try it on asparagus spears, whole green beans or red or green red pepper rings. Deep fry as usual. For dessert dip banana, apple or pineapple chunks in it and deep fry.
* Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion.
* Mix 1 part bottled pesto with three parts soft butter. Chill and melt over sizzling hot fish or steak from the grill or fryer.
Microwave popcorn costs three times more than packaged kernels and takes up ten times more space. For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking your camper's emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples. http://amzn.to/1WdYqbe
BONUS RECIPE
Fudge Pie
Bake, cool and wrap a boatload of these firm and fabulous pies in disposable foil pie pans for easy transport, easy serving.
1 unbaked pastry pie shell
1 square (1 ounce) semi-sweet baking chocolate
1 stick butter
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
Scant cup flour
2 eggs
Heat chocolate and butter to melt. Whisk in remaining ingredients and pour into the pie shell. Bake 25 minutes at 325 F. Serve plain or topped with whipped cream, ice cream, cherry pie filling or a drizzle of Amaretto.
Campground Potluck Recipe of the Week
Fruity Stuffing
This perfect side dish goes with anything from the grill, and it starts with a boxed mix.
1 cup each water and orange juice
1 cup pitted dried plums
1 cup golden raisins
1 cup dried cranberries
Put fruit in a stove-totable Dutch oven or large, deep skillet and add fruit, water and orange juic. Heat gently 30 minutes to plump fruit.
2 boxes chicken stuffing mix
½ stick butter, cut up
Very hot water
Stir stuffing mix and butter bits into fruit and add hot water as needed until the stuffing is evenly moist. Cover and steep gently over very low heat until fruit is plump and stuffing moist. Serves 10 to 12.
FREEZE AHEAD RECIPES OF THE WEEK
Green Chili Casserole
20-ounce package lean ground beef
2 medium onions, diced
1 teaspoon minced garlic
2 small cans diced green chilies, drained
18 soft corn tortillas
12-oounce can evaporated milk
1 ½ cup grated cheese such as Monterey Jack
Grease a deep 9 X 13-inch casserole (disposable foil for camping). Fry out the ground beef with onions and garlic until beef s no longer pink and onions are soft. Add chilies.
Tear up tortillas randomly and add some to the bottom of the casserole, top with some of the beef mixture and some cheese, then repeat layers ending with a layer of grated cheese. Carefully pour canned milk over all. Cover, chill overnight, then wrap and freeze. In camp, thaw and bake. Serves 6.
Where is your next road trip? See upcoming family travel dates near and far, sooner or later, here and there at https://janetgroene.blogspot.com https://janetgroene.blogspot.com
Oat Bran Breakfast Squares
Multiply this health-smart, no-cook breakfast recipe to freeze ahead. Then serve in camp with scrambled eggs or slathered with a fruity yogurt.
2 cups oat bran
2 teaspoon baking powder
1 ½ teaspoons apple or pumpkin pie spice
1 cup milk
1/3 cup honey
1/4 cup vegetable oil
1 egg
Optional: 1/2 cup raisins, chopped nuts or Craisins
Grease an 8- or 9-inch square pan. (To freeze for future camp-outs use disposable foil pan(s.) Mix dry ingredients in a bag or bowl. Whisk wet ingredients and fold in dry ingredients until everything is evenly moistened. Bake at 425 degrees until lightly browned around the edges and springy to the touch. Cool, wrap and freeze. To serve, thaw and cut in squares.
Check out Janet Groene's weekly blog, https://solowomanrv.blogspot.com for reports of campgound news, good and bad, plus a how-to feature each week for women on the go.
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Questions? Complaints? Suggestions? Email me at janetgroene@yahoo.com
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