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THUMBNAIL RECIPE OF THE WEEK
Peanut Chocolate Pudding
Save a clean, quart-size jar with a good lid, such as a plastic or glass mayonnaise jar. It’s bulky to carry but you’ll leave it in the recycle bin at the campground.
Add ½ cup dry roasted peanuts, 2/3 cup nonfat dry milk and contents of one instant chocolate pudding packet. In camp add 2 c. cold water. Shake vigorously until it’s well mixed. (The peanuts act as stirrers and keep the pudding mix from clumping.) Pour into 4 pudding dishes and let stand until it sets.
Campground Potluck Recipe of the Week
Asian Slaw
This old recipe is still a favorite at potlucks. It’s easy enough to throw together in the outdoor kitchen or small RV galley.
16-ounce package coleslaw mix
2 packages chicken flavor ramen noodles, broken into bite size
2 bunches scallions, trimmed and sliced
1 cup each sliced almonds and sunflower “nuts”
1/3 cup each balsamic vinegar, brown sugar and vegetable oil
Save flavor packets from the ramen. Toss together coleslaw mix, noodles, scallions, almonds and sunflower seeds. In a small saucepan stir vinegar, brown sugar, oil and seasoning packets. Bring to a boil and toss with slaw mix. Serve now or chill. Serves 10 to 12.
Cook’s note: One way to break up ramen is to place them on a cutting board and chop through with a chef knife. What’s your method? Please share with janetgroene@yahoo.com
See Janet Groene’s Pantry Recipe of the Week, requiring no fresh ingredients at http://www.BoatCook.blogspot.com
Do you love to snack but want more healthful hiking snacks? Make them yourself with recipes found at http://www.CreateAGorp.blogspot.com
Camp and RV Recipe of the Week
Three Potato Soup
To make this a vegan or vegetarian dish omit butter and chicken bouillon and substitute an extra tablespoon of vegetable oil and vegetable bouillon.
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1 tablespoon vegetable oil
1 tablespoon butter
Large onion, diced
4 cups scrubbed, diced various types of potato (red, yellow, purple)
1 teaspoon each garlic salt, curry powder
½ teaspoon dried lemon peel (optional)
4 cups water
1 tablespoon powdered chicken bouillon
In a saucepan, melt butter and oil and stir in onion until it’s well coated. Keep stirring as you add garlic salt, curry powder, lemon peel and potatoes. When everything is well coated and some brown bits have formed, add water and bouillon.
Bring to a boil, reduce heat, cover and simmer over low heat until vegetables are tender. Adjust seasonings.
Optional: Serve as is or, to thicken broth, stir in dried potato flakes one tablespoon at a time, allowing one minute before adding more each time. Garnsh with bacon bits and/or a tuft of shredded Cheddar.
Women who are alone enjoy no-fear RV travel with help from tips found at http://www.SoloWomanRV.blogspot.com
FREEZE AHEAD RECIPE OF THE WEEK
Burgers and Plantains
Plantains are a starch side dish beside pan-fried burgers
2 pounds mixed ground meats (beef, pork, turkey)
1 teaspoon each salt, pepper, garlic powder
2 eggs
1 cup oatmeal flakes
8-ounce can crushed pineapple, undrained
1 tablespoon vegetable oil
3 large plantains
2 pats butter
Mix meat, seasonings, eggs, oatmeal and pineapple. Form into 8 patties. In a large skillet, fry in butter until meat tests done at 165 degrees. Remove patties from pan, saving pan drippings.
Peel plantains and slice in half lengthwise, then cut in chunks. Add butter to drippings in the skillet and cook plantains, cut side down, until barely fork tender. Cool. Package one burger plus two or three plantain slices per portion. Freeze. To serve, thaw and heat through.
TIPS FOR THE CAMP COOK
* Make nutty-butter scrambled eggs. Melt butter in the pan, swirl in 1 tablespoon pecan meal per egg. Cook until lightly browned, then add egg mixture.
* Add vitamins and cut carbs when you serve bolognese or marinara sauce over wedges of steamed cabbage instead of spaghetti. Shower with shredded cheese.
* Beer batter is good for more than fish. Batter-fry asparagus spears, whole green beans, red or green red pepper rings. For dessert, dip banana slices and pineapple chunks in the batter.
* Mix 1 part bottled pesto with three parts soft butter. Spread on sizzling hot fish or steak from the grill
FOR EVERY OCCASION, EVERY AGE,
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BLACK POT RECIPE OF THE WEEK
Riverbank Catfish Stew
4 pounds catfish pieces
8 ounces fatback pork cut in small dice
6 cups potatoes, scrubbed and diced
3 cups diced onions, diced
3 cups sliced celery
1 teaspoon each ground pepper, dried thyme
2 cans condensed cream of tomato or chunky tomato soup
In a large kettle over high heat, fry out diced fatback, gradually adding potatoes, onions and celery. Continue stirring over hot fire while scraping up brown bits.
Cover ingredients completely with water. Add pepper and thyme. Bring to a boil. Move to the edge of the campfire where heat is medium. Cover and simmer until vegetables are very tender. Stir in soup and bring back to a low boil.
Stir in catfish until it’s firm. If stew has become too thick, add water or broth to taste. Ladle into shallow soup plates.
Serving note: Serve with buttered cornbread on the side or place cornbread in bowls and ladle stew over it.
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