Copyright Janet Groene 2024. To ask about rates to use this content, or to place on ad on all six Groene sites for one year, one low rate, contact janetgroene@yahoo.com
THUMBNAIL RECIPE OF THE WEEK
In a bowl mix an 18-oz. pkg. minute oats, 2/3 c. dry milk powder, 2 t. salt, 1 c. raisins, ½ cup brown sugar. Place 2/3 c. in each snack-size bag. In camp, put 2/3 c. oat mix in a bowl Add 2/3 c, boiling water. Cover. Let steep in warm place for several minutes. Serves 1. Add cream, sugar, fruit, yogurt or butter ad lib. Cook's note: To make larger or smaller batches of oatmeal, use one part boiling water to one part oat mixture.
CAMPING & RV RECIPE OF THE WEEK
Lotsa Hotsa Rice ‘n Ham
3 one-pound canned hams
2 tablespoons vegetable oil
1 green pepper, seeded and diced
1 red sweet pepper, seeded and diced
1 large onion, diced
4 teaspoons curry powder
1/3 cup brown sugar, packed
3 cups raw rice
6 cups water
2 ripe but firm bananas, diced
10-ounce can mandarin oranges
Salt, pepper to taste
Hot sauce for the table
Drain hams and cut in bite size. In a large pot, sizzle peppers and onion in hot oil over high heat until crisp tender, gradually stirring in ham and curry powder. Stir in sugar and rice to coat. Add water. Bring to a boil, cover, and cook over low flame 20-30 minutes or until rice is tender.
When cooking rice it’s best not to peek or stir, so keep the flame very low to prevent burning. Check after 20 minutes and you’ll have an idea of how much more cooking is required
Drain oranges and save juice. Just before serving, stir in the diced banana and oranges and add orange juice to taste. Heat through. Adjust seasonings. Provide hot sauce on the side. Serves 8 to 12.
Just in time for gift season
The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at https://amzn.to/3knbvll/
The
book starts with making the decision to go full-timing, then leads you
through choosing and outfitting the RV as a home, making money on the go, home
schooling, finding affordable campsites and
more. It ends with advice on easing out of full-timing, when and if
that day comes. Amazon can wrap and ship it for you if you like.
FREEZE AHEAD RECIPE OF THE WEEK
Fork-in-the Road Wraps
Roll each of these wraps separately. Then freeze and grab only as many as needed for each camp-out. The recipe is easily multiplied.
 |
| Carefully spear foil packet with a hot dog fork |
8 burrito-size wheat tortillas
Butter or Dijon style mustard
16 slices deli baked ham
Cooked or canned whole green beans, well drained
8-ounce package grated Cheddar cheese
If necessary, warm tortillas just enough to be pliable. Spread each tortilla lightly with butter or mustard. On each tortilla place two slices ham, some green beans and a line of cheese. Roll up, wrap in foil and refrigerate up to three days or freeze up to four weeks. Thaw and heat over the campfire.
Cook’s note: Tightly wrapped in foil, wraps like these can be speared on hot dog forks for roasting over the coals. To warm in the microwave, wrap in waxed paper. Open carefully. Steam will be scalding.
BONUS RECIPE
Fake Hollandaise Sauce
2 cups real mayonnaise
Juice of a medium lemon
1 ½ teaspoons sweet paprika
Pinch sugar
1 teaspoon salt
½ teaspoon white pepper
Heat, stirring over low heat. Do not boil. Makes 2 cups sauce.
Campground Potluck Recipe of the Week
Pumpkin Quick Cake
Your secret ingredient is butterscotch pudding mix.
1 spice cake mix
4-serving packet instant butterscotch pudding mix
1 teaspoon cinnamon
1 cup mashed pumpkin or sweet potato
½ cup vegetable oil
½ cup water
3 eggs
Make batter and put in a greased 9 X 13-inch pan. Bake 30 to 35 minutes at 350 degrees. Cool, frost and cut. Serves 12 to 16.
A GIFT THAT GOES ON GIVING...
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
BLACK POT RECIPE OF THE WEEK
Easy-As-Pie Potato Potage
Serve this chunky soup with as many toppings as you wish. It’s a meal in a bowl.
½ stick butter
6 large Idaho potatoes, scrubbed and diced
Lots of diced onions (2 to 3 cups)
7 cups water
6 chicken flavored bouillon cubes OR
6 teaspoons powdered chicken bouillon
I large, 1 small can evaporated milk
Optional Toppings:
Shredded Cheddar cheese
Sour cream
Real bacon bits
Seeded, chopped tomato
Finely chopped sweet onion
Sliced scallions
Dried chives or minced parsley or cilantro
In a roomy pot melt the butter over medium flame and stir in onions and potatoes to coat well. Add water and bouillon. Cover and simmer over coals until potatoes are very tender. Stir in the milk and ladle soup into bowls. Optional: plunge a potato masher several times through the potage to break up potatoes. Add toppings. Serves 6.
No comments:
Post a Comment