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Tummy full after yesterday? Be thank-full. Here are new ideas without turkey or ham for a change.
THUMBNAIL RECIPE OF THE WEEK
Hot Porridge “Helper”
1
cup old-fashioned oatmeal flakes, 2 t. brown sugar, 1 t. Butter Buds, 1
T. flavored coffee creamer powder such as French vanilla, 1/4 c.
raisins. Put in plastic bag. In camp, boil 2 1/2 c. water. Stir in
“helper”until thick. Serve with butter, sugar, milk or cream. Serves 2.
Camping & RV Recipe of the Week
Creamy Caramel Rice Pudding
If you don’t have a freezer, put frozen whipped topping in a well-chilled ice chest, where it will thaw but will be OK for many days.
5 cups water
½ cup brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins
8-ounce carton caramel-flavor yogurt
1 quart frozen whipped topping
In a large pot bring water and sugar to a boil. Stir in rice and salt. Cover and let stand 7-10 minutes until water is absorbed. Fold in remaining ingredients ending with the whipped topping. Serve at once or chill. Serves 12-15. Variations: substitute dried dates or cherries for the raisins.
Cook’s note: serve at the potluck in small, clear, disposable plastic cups and pop a cherry on top, or serve in ice cream cones.
FREEZE-AHEAD RECIPE OF THE WEEK
Barbecue Bites
Make a big BIG batch, then freeze in just-right portions. The vegetarians in the family will enjoy the flavorful pineapple chunks.
1 pound each fully cooked bratwurst, smoked Polish sausage and miniature smoked sausages
10- to 12-ounce jar orange marmalade
20-ounce can pineapple chunks, drained
1 tablespoon Dijon style mustard
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Cut up sausages into bite size and mix in a large bowl. Heat marmalade and other ingredients until well blended and fold into bowl of sausages. Cool. Freeze in batches of one to two cups each. Thaw, heat and serve on toothpicks as an appetizer.
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BONUS RECIPE
Citrus Crepes
When you have too much sandwich bread going stale in camp, disguise it as a gourmet dessert.
Day-old white sandwich bread
Soft butter
Coarse sugar
Orange marmalade
Butter
Can or jar of lemon curd
Squirt can whipped cream
Use a rolling pin or a round bottle to roll the bread as thin as possible. Butter the bread, sprinkle lightly with sugar and spread with marmalade. Roll up tightly in plastic wrap and chill. Carefully remove wrap and "crepes" will remain tightly rolled.
Melt butter in a large, nonstick skillet. Using tongs, brown crepes on all sizes until crusty and golden. Top with a dollop of lemon curd and spritz with whipped cream.
Edible Dishes
Campground tip of the week: Cut down on dishwashing by using disposable or edible “dishes”. For example, serve fruit salad in cantaloupe shells. Bake stove-top stuffing in rinds of halved oranges. Serve cold tuna salad in crisp green pepper halves. Mix and serve a big fruit salad in a watermelon rind.
Peel large cucumbers, cut in half lengthwise, scrape out seeds and fill the tunnel with egg salad. Buy small demitasse spoons so you can eat soft-boiled eggs right out of the shell. Use ice cream cups (not sugar cones) as “dishes” for chicken or tuna salad, scrambled eggs, cottage cheese or well-drained canned fruit. Fill and serve at once before cones lose their crispness.
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BLACK POT RECIPE O F THE WEEK
Stone Age Cheese Grits Soup
Ancient millstones have served generations but today they are rare. Unlike factory grits, stone-ground grits have character and soul, sustained through the centuries by the ghosts of heritage harvests. This recipe makes about two quarts of a hearty, vegetarian soup that is just right after a winter hike. It’s easily multiplied.
8-ounce package shredded sharp Cheddar cheese
2 teaspoons cornstarch
½ teaspoon powdered mustard
1/4 teaspoon cayenne pepper
1/4 stick butter
1 cup mixed diced celery, onion and a little garlic
Large carrot, cut in small bits
1 quart whole milk
12-ounce can or bottle of amber ale
2 cups water
2 chicken or vegetable bouillon cubes
1 cup stone-ground grits
Put cornstarch, mustard and cayenne in a clean bag and shake to mix. Set aside.
In a large pot, sizzle vegetables in melted butter. Add liquids and bouillon. Bring to an active simmer and stir to dissolve bouillon cubes.
Stir in grits in a slow, steady stream. Keep stirring at an active simmer until grits are tender, about 30 minutes. Keeping liquid at a simmer but not boiling, stir in cheese mixture in four batches, stirring well each time. Add salt if needed. Thin to taste more milk, water or broth.
Place a pat of butter in each soup bowl and sprinkle lightly with dried parsley flakes. Add soup and serve hot. As the butter floats to the surface.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Golden Glow Potato Salad
Summer is gone. It's time to switch to a warm potato salad.
12 servings instant potatoes
2 tablespoons yellow mustard
16-ounce carton sour cream
1 bunch scallions, trimmed and sliced thin
12-ounce package bacon, cooked crisp, drained and diced
2 cups grated Cheddar cheese
Make potatoes according to package directions and fold in mustard, sour cream and most of the bacon, scallions and cheese. Sprinkle the top with the rest of the bacon, scallions and cheese and serve warm.
Cook’s note: serve easier with an ice cream scoop.
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