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Small kitchen, small table, big appetites, shortcut recipes to save space
UPDATE
Let’s STEP ON IT!
In last week’s post I asked for suggestions for easy ways to break up ramen. Thanks to Marcia for the best idea yet.
She wrote, “Janet, one way I break ramen up is to open one end of the package and remove the seasoning packet. Then place the opened package of ramen in a ziplock baggie. Zip it closed after squashing out as much air as possible Step on the package. This works and I can then toast the ramen before using it in a salad."
THUMBNAIL RECIPE OF THE WEEK
POTATO SALAD HELPER
Potato salad without mayonnaise or oil? In a plastic snack bag seal 1 t. each salt, pepper &, dry mustard, 1/4 t. paprika, 1 T. flour, 2 T. sugar.
In camp whisk 2 eggs + ½ c. each vinegar & cold water in a pan. Whisk in dry “helper”. Heat, stirring over low-medium. heat until it thickens. Whisk in 1 pat butter and a 12-ounce can of evaporated milk. Fold into cubed, cooked potatoes ( plus your choice of other salad ingredients such as diced celery, pickle relish, hard-cooked eggs). Serve warm or chilled.
Campground Recipe of the Week
Beggar’s Bully Beef Pie
Corned beef, called bully beef by generations of sailors, is a must in the camper’s emergency pantry. It’s very salty so buy low-sodium canned beans. I make it with potato flakes, stirred with hot water until they are creamy.
1 tablespoon vegetable oil
Large onion, diced
1 tablespoon Worcestershire sauce
2 cans, 15 ounces each, kidney beans, undrained
1 can condensed cream of mushroom soup
Small can of evaporated milk (2/3 cup)
Water
3 to 4 cups prepared mashed potatoes
½ cup shredded cheese
Grease a 9 X 13-inch deep dish casserole. Scrape off and discard excess fat on corned beef, Fry out corned beef in hot oil, breaking it up and gradually stirring in onion. Cover and reduce heat. While this cooks over low heat, add water to evaporated milk to make one cup. Whisk soup, milk mixture and Worcestershire sauce.
Stir soup mixture into meat mixture. Fold in beans. Top with a layer of mashed potatoes. Sprinkle with cheese. Bake at 350 degrees until heated through and browned on top. Serves 6.
NO OVEN? Proceed as above, using a large skillet. After adding cheese, cover and cook over low heat until the cheese melts. Top will not brown. Serve as is or drizzle with ketchup.
FREEZE AHEAD RECIPE OF THE WEEK
Toasted Oat Crust
Freeze several of these toasty crusts in foil pans to fill later with your favorite pie filling.
1/4 cup white or brown sugar
½ cup one-minute oats
½ stick butter
Cut butter into a mixture of the dry ingredients until crumbly and press into an even layer in a sprayed 9 X 13-inch baking pan. Bake 15-18 minutes at 350 degrees until toasty. Cool and wrap for the freezer. (After freezing, same-size foil pans can be nested to store more compactly.)
In camp, thaw crust. Spread with canned fruit pie filling such as apple or peach.
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, choosing a "home" address 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.
Tips for the Camp Chef
* When filling a meatloaf pan, add half the meat mix, then a layer of cooked whole carrots, spring cheese or whole hard-cooked eggs. Add remaining meat mix. After baking, let loaf stand 10 minutes, then slice to reveal the surprise filling.
* Make “corn dogs” using pre-cooked drumsticks instead of wieners.
*When making seasoned flour or bread crumbs for dredging chicken or fish for frying, add 1/2 teaspoon paprika per cup of flour. It adds a rich mahogany color to the crisp, brown coating.
* Use pie irons to make s’mores using leftover pancakes instead of graham crackers.
BLACK POT RECIPE OF THE WEEK
Refried Bean Soup
Throw together this hearty soup over the campfire, using only canned foods. Use regular or vegetarian refried beans and low-sodium canned goods. Then kick it up by adding freshly ground pepper and/or hot sauce.
1 tablespoon vegetable oil
1 tablespoon minced garlic
8 cups water
6 bouillon cubes (chicken, vegetable or beef)
2 cans, 15-ounces each, refried beans
14-ounce can Mexican style diced tomatoes, undrained, OR 1 can condensed cream of potato soup
15- ounce can low sodium, whole kernel corn, undrained OR 1 can Mexicorn
2 teaspoons taco seasoning (or more to taste)
2 cans of different beans, 15 ounces each, such as kidney beans, red beans, black beans, Great Northern or navy beans, undrained
Optional garnish: Sour cream, parsley flakes or spinach leaves cut chiffonade style
Multiply this recipe and invite the campground neighbors in
Heat oil in a large pot and sizzle the onion, gradually adding garlic. When onion is softened, add refried beans and break them up while stirring in water. Add bouillon cubes and bring to a boil to dissolve them.
Add remaining ingredients and simmer, stirring occasionally. while the gang gathers 'round. Add water, broth or tomato juice if it gets too thick.
Add salt to taste. Ladle into soup bowls, top with a dollop of sour cream and pass the pepper mill and/or hot sauce. Serve with heaps of tortilla chips. Serves 10.
BONUS RECIPE
Seafood Hurry Curry
Make the most of a small catch by mixing fresh, canned, frozen and leftover fish plus imitation crabmeat. The more variety, the better.
3 to 4 cups mixed seafood in bite size, drained
1/2 stick butter
1 tablespoon curry powder
1/4 cup flour
12-ounce can evaporated milk
Water or milk
Melt butter and stir in flour and curry powder. Add water or milk to evaporated milk to make two cups. Gradually whisk liquid into flour mixture until a smooth sauce forms. Fold in seafood over medium heat until raw pieces are firm and everything is heated through. Serve over rice or crisp Asian noodles.
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