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Thumbnail Recipe of the Week
Pepperoni Muffin Helper
Seal in a plastic bag: 2 ½ c. biscuit mix, ½ c, fine chopped pepperoni, 1/3 c. nonfat dry milk, 1 c. grated cheese, 1 t. Italian seasoning. Keep cool and dry up to 1 week. In camp add water to dry mix to make a thick dough. Bake in a greased loaf pan or muffin tin(s) at 375 degrees F.
BLACK POT RECIPE OF THE WEEK
Bonfire Brisket
Cook this succulent meat in the oven, a crock pot or in a Dutch oven buried in campfire coals. Long, slow cooking guarantees a meltingly tender beef roast swimming in oodles of sweet sauce to serve over noodles, rice or campfire-baked potatoes.
32-ounce jar or can chopped sauerkraut
Large can (28 to 32 ounces) diced tomatoes
One-pound box dark brown sugar
Put the beef in a large pot or Dutch oven and top with the kraut, then the tomatoes, then the sugar. Cover tightly and bake 3 hours at 350 degrees in the oven, 4 hours in a crock cooker on High or to 6 8 hours in a crock cooker on Low. Try not to peek. That lets precious heat and steam escape.
In
the campfire, cooking time depends on how well you tend the coals but
allow at least 3 hours over medium coals. Makes 10 servings.
Remove meat to a cutting board and stir sauce.
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BONUS RECIPE
Carnival Bulgur Salad
Here’s a colorful side dish to go with almost anything. Colorful vegetable bits bring fresh flavor to an ancient grain that is pre-cooked and so easy to prepare.
1 1/2 cups plain bulgur (or instant rice)
1 tablespoon olive oil
Medium red onion, finely diced
Bottled Italian dressing
1 each small yellow squash and zucchini, diced
1 each small red and green sweet peppers, seeded and chopped
Prepare bulgur or rice according to package directions. Add 2 tablespoons dressing while it’s hot, stirring with a fork to aerat grain. Stir in olive oil and vegetables, then add dressing to taste. Serve now or chill for later. Serves 4 to 6.
Cook’s note: Make this salad a whole meal by adding chopped hard-boiled eggs or tuna, cooked chicken bites or diced Spam.
BONUS RECIPE
Minced Beef Curry
Curries are versatile one-dish meals to serve in your campsite. Vary them each time with different toppings, different meats or no meat at all.
 |
| Toppings make curry different each time |
1 tablespoon vegetable oil
1 pound lean, coarsely ground beef (sometimes called chili grind)
Large onion, diced
1 cup (or more to taste) finely diced vegetable (carrot, celery, squash)
1 tablespoon curry powder (mild, medium or hot)
1 bouillon cube (vegetable, beef or chicken)
1 ½ cups water, divided
1/3 to ½ cup raisins
1 tablespoon cornstarch
Salt, pepper to taste
Cooked rice
Garnishes: chopped peanuts, shredded coconut, chutney, dried cranberries, diced pineapple or banana, crumbled bacon, sliced scallions, mandarin orange sections, chopped hard-cooked eggs, bits of sweet onion.
.
Heat oil and stir-fry ground beef, breaking it up as you go. Keep stir-frying while adding onions, additional vegetable and curry powder. Add the bouillon cube , 1 cup water and raisins.
Cover, reduce heat and cook until meat and vegetables are tender. Stir the cornstarch into the remaining half cup of water and stir into the curry until it comes to a low boil. Spoon over hot rice. Pass whatever garnishes you have.
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Tips for the Camp Cook
* Water from campground hookups can vary greatly in taste and hardness, even though they meet tests for safe drinking. With a good filter you’re always assured of consistent good taste in coffee, drinks and food. Mine is plumbed in, with its own faucet at the kitchen sink.
* Quick apple butter. Stir 4 oz. jar or packet baby food applesauce +1/2 t. each sugar & cinnamon+1/16 t. ground cloves.
* Substitute: 2 cups SIFTED (for accurate measuring) powdered sugar= 1 cup white granular sugar or packed brown sugar.
* To add a nutty flavor to biscuits, substitute up to 1/4 up pecan flour for each cup of all purpose flour
Campground Potluck Recipe of the Week
Everyone loves finger foods at potlucks. Serve these poppers cold as an appetizer. Cornflake crumbs add a unique flavor and sweetness. Then use bread crumbs for the coating.
Fish Cake Poppers
Here’s a use for economical canned seafood or leftover cooked seafood from your own hook and line.
This recipe is easily multiplied.
2 cups flaked, cooked, drained fish
1 cup cornflake crumbs
½ cup sliced scallions
1 egg
1 tablespoon each sherry and Worcestershire sauce
1/4 each teaspoon salt, pepper
Seasoned bread crumbs
Vegetable oil for frying
Cocktail sauce
In a bowl combine fish, cornflake crumbs, egg, onion, Worcestershire, salt and pepper. Shape mixture into small patties, using about 1 tablespoon per patty. Dip in bread crumbs and fry in hot oil until brown and crispy. Remove to paper towels to drain and cool. Just before serving, top with a tiny dab of cocktail sauce, tartar sauce or remoulade. Serve at room temperature or chill to serve later.
See tasty, easy, no-cook recipes for homemade trail mixes, some sweet for snacks and others savory and hearty for backpack meals. With homemade trail mixes you can fine-tune ingredients for your own diet, then package in right-size portions for YOU. Save heaps of money too
Go to https://createagorp.blogspot.com
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