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From Class A motorhome to tent camping, recipes need to be swift, savory and savvy to save space, weight, fuel and water.
THUMBNAIL RECIPE OF THE WEEK
These teeny recipes are meant to be assembled partially ahead of time and completed later in camp.
Monkey Bread “Helper”
Seal in a plastic bag ½ c. each grated dry cheese, fine chopped pepperoni and & French fried onions. In camp open a 10-count tube of biscuits and cut them in quarters. Melt ½ stick butter in a heavy skillet. Add “helper” and toss with biscuit bits to coat. Cover and cook, turning every 2 minutes, until biscuits are browned and done through.
Camping & RV Recipe of the Week
One-Pot Cashew Chicken
Meaty cashews make this a dish you can get your teeth into.
12-ounce bag fresh broccoli florets
12-ounce package bite-size, fully-cooked, unbreaded chicken breast OR
12-16 ounces canned chunk chicken
1 tablespoon cornstarch
10-ounce can mandarin oranges
1/4 cup soy sauce
1/4 cup orange blossom honey
½ cup whole cashews (or more to taste)
Pinch ground ginger (optional)
I can or package crisp Chinese noodles
Cook broccoli just until it’s crisp-tender. Drain. In the same pot gently mix in the chicken. Drain oranges and put juice in a small bowl with the soy sauce and honey. Whisk in cornstarch. Stir into the pot with the cashews, oranges and ginger. Stir gently over low flame just until the sauce thickens.Add water as needed for desired thickness. Spoon over crisp Chinese noodles or cooked rice. Optional: garnish with more cashews. Serves 6.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Open Sesame Spaghetti Salad
This economical recipe serves 16 as a side dish at the potluck. Provide tongs or a spaghetti claw for serving. As a shortcut, measure vinegar, soy sauce, garlic-chili sauce, sesame and vegetable oils ahead.
Dressing:
½ cup vinegar (preferably rice wine vinegar)
2/3 cup soy sauce
1/4 cup Asian-style garlic-chili sauce
1/4 cup dark sesame oil
½ cup vegetable oil
Whisk together and set aside.
2-pounds thin spaghetti, cooked al dente
2 or 3 cans, 10 ounces each, chunk chicken
2 bunches scallions, trimmed and sliced
1 bunch fresh parsley or cilantro, finely snipped
1 red sweet pepper, cut in slivers
1 green sweet pepper, cut in slivers
Drain spaghetti,, saving pasta water. Break up the chicken with a fork and toss it with the spaghetti. Add vegetables and some of the pasta water if needed. Toss with dressing to taste. Serve chilled or at room temperature.
In camp, on the road or on the trail, always have a healthy nosh in your pocket or backpack. See easy recipes for no-cook sweet and savory snacks at https://createagorp.blogspot.com/
BONUS RECIPE
Can-Can Casserole
Serve 10-12 with a creamy casserole that a busy cook can throw together in a few minutes.
16-ounce package macaroni
3 cans, 12 ounces each, chunk chicken
1 green bell pepper, diced
3 large ribs celery, sliced
1 can each condensed cream of chicken, cream of mushroom, cream of celery and cream of tomato soup .
About 1 cup crushed cheese crackers
Shredded cheese ad lib
Buttery-flavor cooking spray
Cook pasta according to package directions, adding pepper and celery for the last 3 minutes. Drain pasta, saving pasta water. Add water or broth to pasta water to make 4 cups. Whisk the four condensed soups with the pasta water..
Break up chicken in the can with a fork and fold into hot pasta mix with the soups. Spread in a greased 9 X 13-inch casserole. Sprinkle with grated cheese and bake at 350 degrees until it begins to bubble around the edges. Sprinkle cracker crumbs on top, spray with buttery flavor and bake 5 minutes more. Serve hot.
Where are all the campsites we'll need in 2025-26? See weekly reports from our local sources. Get news or clues of new and proposed RV parks. See a weekly feature, then scroll down to CAMPGROUNDS; GOOD NEWS/BAD NEWS at https://solowomanrv.blogspot.com
BLACK POT RECIPE OF THE WEEK
Manna Chowder
This hot and affordable soup is as white as manna and just as welcome when you’re cold and hungry.
This recipe is easily multiplied to fill your biggest black pot.
Depending on what you have on hand, potatoes can be fresh, reconstituted dehydrated or canned. Beans can be canned or from-scratch. Use fresh or reconstituted milk, and whatever cheese is available.
4 cups scrubbed, diced potatoes
2 cups water
2 bouillon cubes (chicken beef or vegetable flavor)
1/4 cup dried diced onions OR
Medium onion, diced
2 ribs celery, sliced
1/3 cup cornstarch
1/3 cup water
3 cups milk
2 cups rinsed, drained large white navy beans or Great Northerns
Large red sweet pepper, seeded and diced
Grated cheese
Cook potatoes, onion and celery in 2 cups water with bouillon until tender. Stir cornstarch into 1/3 cup cold water, add to undrained potatoes and stir over medium heat, gradually stirring in milk, until mixture thickens. Stir in beans and more water or milk if needed.
Ladle into soup bowls and sprinkle with cheese.
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