No-Vember, Yes Camping!

  

 

Copyright Janet Groene 2024. For rates to use this content or to place an ad, email janetgroene@yahoo.com

 

Thumbnail Recipe of the Week
Anything Goes  “Helper”
    In a zip-top bag place  2 c. macaroni, 1 t. powdered bouillon, 2 T. dried onion bits, 1 T dried parsley flakes. In camp, boil 4 c. water. Add bag of helper. When macaroni is tender add protein of choice e.g. canned chunk chicken, diced ham, cooked hamburger, sliced hot dogs or cooked sausage. Heat thoroughly. Fold in 1/3 c, grated Parmesan or other dry hard cheese. Cover and let steep while cheese melts.

Camping & RV Recipe of the Week
Strawberry Cookie Cake
    Bake this unusual cake in camp or ahead of time at home. It keeps well in an ice chest or refrigerator. 

 

 

 7-8 strawberry newton cookies, cut up
1 box strawberry-flavor cake mix
1 cup water
½ cup vegetable oil
3 eggs
10-ounce jar strawberry jam
1 cup heavy cream or evaporated milk  
    
1. Grease a 9 X 13-inch baking pan. Cover the bottom with  cut-up strawberry newtons.

2. Make the cake mix using the water, oil and eggs. Pour batter  over strawberry cookies. Bake the cake at 350 degrees until it’s springy to the touch and pulls slightly away from sides of the pan.

3. Use the round handle of a wooden spoon to poke holes in the cake after it has cooled 15 minutes.

4. In a small saucepan over low heat, mix the cream and jam until they melt together. Pour gently and evenly over warm cake, coaxing it into the random holes. Cool and chill.

TIPS FOR THE CAMP COOK

    Batter Up!  Here are ideas for a fish fry, tempura, hush puppies and other deep fry treats. 

 
    * A famous seafood chain puts a little vegetable oil in its batter then cooks fish in hot oil. The result is super crispiness. Here’s how: Mix 1 T. cornstarch, 1 c. each water and flour, 1 egg, 1/4 c, vegetable oil,  1 t. each baking powder and garlic salt. Whisk  until smooth. Use as a batter for fried fish,  chicken, mushrooms or vegetables.

    * Instead of milk or water in your batter for fish, use lemon-lime soda, hard cider or beer,

    * Make a batter for fried fish from “complete” pancake mix and milk or light cream.
    
    * Instead of garlic or onion powder use paprika, parsley flakes, dried chives or tarragon, crumbled rosemary or mixed Italian herbs.

    * For each two cups batter for fried fish add 1/2 t. Crystal Light lemonade mix.

   

BLACK POT RECIPE OF THE WEEK

 

Chicken Drumbeat

    You be the judge when adding moisture.  Just don’t let the sauce boil dry. This soupy, super-saucy recipe calls for plenty of tortillas or torn bread to mop up the sauce.

 

 1 cup cold  water
1 packet chicken gravy mix
2 cups diced onions
28-ounce can diced tomatoes
1/3 cup each raisins and brown sugar
1 teaspoon apple pie spice
1 chicken bouillon cube

6 large, meaty drumsticks OR
6 large, meaty chicken thighs
Water, broth or white wine ad lib
Optional: 2 cups peas or whole kernel corn, thawed

Stir cold water and gravy mix in a large pot. Add onion, tomatoes,  raisins, brown sugar, spice and bouillon. Stir occasionally while bringing to an active simmer over well-started coals. Bury chicken pieces in simmering sauce.  Cover and simmer 45-69 minutes or until chicken is tender and tests done at 170 degrees.

Add water, broth or wine as needed. Stir in vegetables if using.
Simmer another 5-10 minutes. Put chicken pieces in bowls and divide sauce among the six servings.

CAMPGROUND POTLUCK RECIPE OF THE WEEK
White Sangria
    This is a refreshing beverage on a warm day and an affordable aperitif to serve guests.

1 each small orange, lemon and lime
1 each 12-ounce can lemon-lime soda and ginger ale
750-ml bottle white wine or white grape juice
1/3 cup triple sec (optional)

    Wash, cut up and seed fruit and put most of it in a large pitcher, saving some pieces to garnish glasses. Muddle fruit with the soda. Add wine or juice, triple sec and ice. Pour over ice in glasses. Garnish with fruit slices. 

 

BONUS RECIPE
CORNED BEEF & CABBAGE SALAD
    Make this meaty, refreshing salad up to two days ahead to serve in buns, pile on rounds of party rye, or serve in lettuce cups as a main dish salad. 

14-to-16-ooune can corned beef
1 tablespoon lemon juice
4 hard cooked eggs, chopped
2 cups shredded cabbage for coleslaw
1 cup each sweet onion and celery, chopped
1 green sweet pepper, seeded and chopped
½ cup sweet pickle relish

8-ounce carton lemon flavor yogurt
½ cup mayonnaise

    Scrape excess fat from corned beef. Put in a bowl, sprinkle with lemon juice and break up into small shreds. Fold in eggs, vegetables and relish. In a small ow whisk yogurt and mayonnaise and mix well with corned beef mixture. Serve at once or chill.

BONUS RECIPE
Overnight Express Salad
 Here’s a twist on an ages-old recipe that is ideal for camp meals.

 

 

1 quart sauerkraut, rinsed and drained
2 cups mung bean sprouts, rinsed and drained
1 cup each chopped celery and sweet onion
½ cup grated carrots
1 cup chopped red and green sweet peppers 

 

Dressing:
1 ½ cups vegetable oil
1 cup sugar
1/2 cup apple cider vinegar
1/4 cup water

    Bring to a boil, stirring to dissolve sugar. Put vegetables in a non-metal container and pour dressing over all. Chill 24 hours. Stir and served with tongs or a draining spoon. Lasts for up to a week. 

FREEZE AHEAD RECIPE OF THE WEEK
Pizza Meatloaf

 

2 pounds lean ground meat
1 cup very finely chopped pepperoni
1 cup oatmeal
1 egg
½ cup milk
Small can or jar pizza sauce

Mix well, using half the pizza sauce. Place in a loaf pan slather top with remaining pizza sauce and bake about 60 minutes at 350 degrees. Test for doneness at 165 degrees F. Cool, wrap  and freeze whole, as a loaf,  or wrap and freeze in individual single serve slices. Thaw, heat and serve with buttered noodles or campfire baked potatoes and sour cream.     

 

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