Copyright Janet Groene 2025. To support these posts with your voluntary subscription, use your Paypal account to post $10 once yearly (52 posts) to janetgroene (at) yahoo.com.
THUMBNAIL RECIPE OF THE WEEK
BEER BATTER HELPER
In a zip-top bag place 1 c. flour, 1 t. ea. salt,& pepper, 2 t. crumbled dried thyme, garlic powder & sweet paprika + 1 T. dry lemon gelatin dessert mix. Seal bag. Keep cool and dry. In camp, whisk 1 egg + 12-oz. can cold, flat beer. Whisk in helper to make a smooth batter for 2 lbs. fish fillets. Dip, deep fry.
Tip: Packets of this homemade mix make good gifts to campground neighbors. Enclose instructions for completing the recipe.
CAMPING & RV RECIPE OF THE WEEK
Loaves and Fishes
Canned salmon makes a cost-cutting meal when combined with mashed potatoes and fried as crusty patties. Serve these flavorful cakes as a knife-and-folk meal or on toasted buns slathered with mayo.
3 cans, 1 pound each, salmon
1 packet instant instant mashed potatoes
½ teaspoon dried dillweed
2 large eggs, beaten
Bread crumbs
Oil for frying
Bottled citrus dressing (optional)
Lemons for garnish
Drain salmon. Remove unwanted skin and mash bones. (They’re good calcium). Make up potatoes according to package directions. Mix salmon, potatoes and dill, then stir in eggs.
Make 10 to 12 patties, dip in bread crumbs and fry in hot oil until golden on both sides and firm inside. Drizzle lightly with citrus vinaigrette.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Crunchy Chicken Salad
Here’s an easy salad to throw together in a hurry. Use your own creativity to substitute this for that, e.g. a yellow squash instead of zucchini or pepperoni instead of deli ham.
2 to 4 ounces deli baked cut in strips
15-ounce can baby carrots, well drained and cut in half lengthwise
2 medium zucchini, cut in matchsticks
2 medium sweet peppers (red, green, orange or mix), seeded and cut in matchsticks
Small red onion, cut in crescents
½ cup bottled citrus vinaigrette
Crisp Chinese noodles
Combine chicken, ham and vegetables and toss lightly with dressing. Fold in crisp Chinese noodles at the last minute. .Serves 10.
BLACK POT RECIPE OF THE WEEK
Ham Stew
1-pound ham steak, trimmed and cut in small bits
Water
3 cups packaged coleslaw mix
1 package baby carrots, cut in half
2 cups diced celery
Small green pepper, seeded and chopped
Large onion, diced
1 tablespoon mixed Italian seasoning
2 teaspoons Better Than Bouillon ham flavor
1/4 cup cornstarch
1 tablespoon sugar
1/4 cup water
Salt, pepper
Put ham in the kettle with the vegetables and seasonings and cover with water. Bring to a boil, reduce fire and keep at an active simmer for 1 ½ hours. Stir occasionally and add water if needed to keep contents covered.
Before serving, mix cornstarch and sugar with water. Stir into stew until sauce thickens. Add salt and pepper to taste. (Ham may be salty enough.) Ladle into soup bowls and garnish with sour cream, minced parsley, croutons or crisp bacon bits. Serves 8 to 10.
TIPS FOR THE CAMP COOK
* Don’t have a toaster? Scramble eggs and fold in a handful or two of croutons just before serving.
* Put a cornbread blanket on your chili. Whisk an egg with ½ cup milk and a teaspoon of sugar. Stir in 3/4 cup cornmeal. Drizzle over simmering chili. over and cook 30 minutes.
* Make homemade or store bought potato salad with French dressing instead of mayo. Then fold in thawed, de-veined, tail-off, drained shrimp and some chopped cornichons. It’s now a full meal.
* Fry chicken pieces in a mixture of half butter, half vegetable oil until they are browned and done through. Then set chicken aside and dump a tub of hummus into the pan drippings. Heat and thin with a little water or broth if it’s too thick. Spoon over chicken pieces and a side of rice or noodles.
VEGETARIAN MAIN DISH OF THE WEEK
Green Bean Puffs
1 package puff pastry
8-ounce brick cream cheese
2 tablespoons soy sauce
2 cans whole green beans, well drained
1 egg
1 tablespoon water
Toasted sesame seeds ad lib
Set the oven to 375 degrees F. Let cream cheese warm to “room” temperature and mix with soy sauce.
Roll out one sheet of puff pastry. Put it on a prepared baking sheet and spread with cream cheese. Arrange green beans over the cream cheese. Rolls second sheet of pastry the same size as the first and place over the green beans. Press to seal.
Whisk egg and water and brush over pastry. Sprinkle liberally with sesame seeds. Use a long knife, dough scraper or pizza wheel to cut pastry into squares. Bake until puffed and toasty. Serves 6.
Questions? Contact janetgroene@yahoo.com
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
No comments:
Post a Comment