Hurry-Up Camping Meals for Holi-Daze

 

Copyright Janet Groene 2024. To ask about rates to reprint this content, or to place an ad, email janetgroene@yahoo.com

 

THUMBNAIL RECIPE OF THE WEEK
Ramen Dinner “Helper”
    Boil 2 c. water. Add 1 pkg. any flavor ramen with flavor packet. When tender stir in 6-oz. can eggplant appetizer (caponata) & 1 can drained tuna OR 1 can Vienna sausages, drained and sliced.  Heat. Serves 2.


CAMPING & RV RECIPE OF THE WEEK
Baked Lemon Garlic Chicken
    No frying! This easy, oven-baked chicken is  crowned in crispy bread crumbs. Scrub sweet potatoes to cook in the same oven.
    No oven? Brown chicken in a little olive oil, drizzle with lemon juice and more oil, cover and cook in the skillet until it tests done. In a small, nonstick skillet, melt butter and stir in bread crumbs with lemon pepper and salt. Toss until toasty, then sprinkle generously over chicken just before serving. 

 
6 portions skinless, boneless chicken breast
Juice of 1 lemon
1 tablespoon olive oil
½ cup dry bread crumbs
1 teaspoon each lemon pepper and sea salt
½ stick butter, melted

Arrange chicken pieces in a single layer in a greased baking pan. Whisk olive oil and lemon juice and brush over chicken. Toss bread crumbs, lemon pepper and sea salt together and sprinkle over chicken. Drizzle with melted butter. Bake at 375 degrees for 45 minutes or until chicken tests done at 170 degrees.
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PANTRY RECIPE OF THE WEEK
(No fresh foods needed)
Chicken ‘n Chili Roll-Ups

 

 

 
10-ounce can chunk chicken, drained,  or 1 ½ cups cooked, diced chicken
6 burrito-size flour tortillas
6-ounce jar Old English cheddar cheese spread
4-ounce can diced chilies, drained

Optional Sauce: 10-ounce can of enchilada sauce
1 can condensed cream of chicken soup

    In a bowl break up chicken and mix with cheese spread and chilies.  Divide mixture among warmed tortillas and roll up.
    Wrap each one separately in a generous square of foil and heat over the campfire. To make it a knife-and-fork meal, whisk enchilada sauce and condensed soup in a saucepan and heat. Open foil and spoon this sauce over the roll-up. Serves 6. 

 

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Tips for the Camp Cook

* You control the heat when you make your own hot pepper oil and. Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 (hot) to 4 (hottest) tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain.

*Make a more colorful succotash by adding a can of drained, rinsed red kidney beans to canned succotash. Or combine canned limas, corn and beans.  Heat, butter, season to taste.

* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder  sparingly into soups and stews.

* Put a layer of mini marshmallows in the pie shell before adding pumpkin pie filling or custard pie filling. Bake as usual.

Campground Potluck Recipe of the Week
Ruby Red Relish
    When the grill-master is making the burgers and guests are bringing the “fixings” this festive relish is a nice addition to the potluck.  It’s good on burgers, hot dogs, grilled fish or omelets.

  
3 cups drained, chopped canned beets
3 cups diced, seeded cucumber
3 cups diced red onion
2 cups diced, unpeeled red apple
1 cup pomegranate seeds (arils)
1 ½ cups red wine vinegar
½ cup brown sugar
1 teaspoon each salt, pepper

    Put drained beets, cucumber, onion, apple and pomegranate in a large bowl. Bring vinegar, sugar, salt and pepper to a boil and pour over mixture. Chill, stir, serve with a slotted spoon as a relish or condiment. Makes about 10 cups.

Freeze-Ahead Recipe of the Week
    Prepare a meal once. Serve it twice. This is a good time to freeze foods for future camp-outs. Divide into right-size portions for your needs and freeze in boilable bags. In camp, just heat bags in hot water.

Shrimp Boat Bombalaya

20-ounce package andouille sausage, chopped
2 tablespoons olive oil
2 large onions, chopped
1 bunch celery, chopped
1 each red and green sweet peppers, seeded and chopped
1 tablespoon plus one teaspoon powdered chicken bouillon
6 cups water
28-ounce can diced tomatoes
4 teaspoons Cajun seasoning
3 cups raw white rice
2 pounds frozen cooked shrimp

Try it over pasta instead of rice

 

     In a large kettle, sizzle sausage over high heat, gradually adding in onions, then celery and peppers. Scrape up brown bits from the bottom and add bouillon, water, tomatoes and Cajun seasoning. Bring to a boil and add rice. Cover, reduce heat and cook 20 minutes until rice is tender. Cool or chill, then stir in frozen shrimp. Package and freeze , allowing 1 ½ to 2 cups per portion.  To serve, thaw and heat. Pass the Tabasco sauce.
Alternate: Too save space, make the recipe without the rice. In camp., heat and serve over freshly made rice.

BONUS RECIPE
Slow Cooker Jambalaya
    (See below for directions for making the recipe in a pressure cooker or skillet)   

 

 

Chopped andouille sausage ad lib
Medium onion, diced
2 large ribs celery, cut up
Medium green sweet pepper, seeded and diced
2 cups water
2 chicken bouillon cubes
14.5-ounce can diced tomatoes, undrained
2 teaspoons Cajun seasoning blend (such as Tony Cachere’s)
1 ½ cups raw white rice
1 pound de-veined, peeled shrimp, thawed and drained
Tabasco sauce

    Put everything except shrimp and Tabasco in a slow cooker, stir and cook 4 hours on High or 6 hours on Low. Turn cooker to High. Stir in shrimp and cook another few minutes just  until shrimp turns firm and pink. Season to taste. Pass the Tabasco sauce. Serves 4 to 6.

Skillet or wok method: Sizzle sausage and vegetables in a little hot oil over high heat. Add remaining ingredients up to the rice. Bring to a boil, then stir in rice. Cover, reduce heat and cook 20 minutes or until rice is tender. Fold in shrimp and cook over low heat 5 to 7 minutes or just until shrimp is firm and pink.
Pressure cooker method: proceed as for skillet method. After rice is added, bring to full pressure one minute. Remove from heat and let stand until pressure normalizes. Stir in shrimp over low heat until it’s firm and pink.

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