Winning Winter Camping Meals

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THUMBNAIL RECIPE OF THE WEEK

Salad Crunch 

In a bowl lightly toss 1.c. each Craisins, sliced almonds, coarsely crushed  Bugles or Fritos and  2 c. small croutons. Divide into snack bags.. Make salads of your choice in camp.   Just before serving, top each serving with 1/4 c. Salad Crunch. 

CAMPING & RV RECIPE OF THE WEEK

Blushing Rooster Casserole

If you’re tired of the same old chicken and rice, try this sweet switch. 

12-ounce can evaporated milk

1 tablespoon grainy mustard

1/3 cup clear red jelly such as currant,, strawberry or cherry

3 cups cooked rice

1 tablespoon flour

½ teaspoon sweet paprika

1 ½ pounds fully cooked bite-size chicken (3 cups) 

1 can French-cut green beans, drained

Optional: about 1 ½ cups French-fried onions

In a saucepan heat milk, mustard and jelly until jelly melts. In a bag or bowl, toss cooled, fluffed rice lightly with flour and paprika. Add the rice to the pan and stir over low-medium heat until it thickens.  Fold in chicken and green beans. Cover, reduce heat and heat through., Spoon onto plates and sprinkle with French-fried onions. Serves 6. 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.  https://amzn.to/3nNndWY 

BLACK POT RECIPE OF THE WEEK

Granny’s Sausage Skillet

2 pounds lean bulk sausage

2 tablespoons vegetable oil

4 cups chopped green cabbage

4 cups chopped red cabbage

Large onion, sliced in crescents

1/2 cup water

1/4 cup grainy mustard

1/3 cup apple juice concentrate OR

1/3 cup apple jelly

Salt, pepper to taste

In a large black iron skillet over a crackling fire, heat oil and stir-fry and break up sausage until it’s no longer pink. Spoon off any excess fat and continue stir-frying, adding water, cabbages and onion until crisp-tender. Add apple and mustard. Cover and move to a cooler part of the fire where it can steam until cabbage is crisp-tender. Add salt and pepper to taste.

Serve as is or spoon over polenta, mashed potatoes, rice or campfire-roasted sweet  potatoes.

FREEZE AHEAD RECIPE OF THE WEEK

Just the ticket for a cold night in camp, this soup can be made ahead and frozen in right-size portions for your needs. It’s extra thick to save room in the freezer. Add water later in camp. 

Caramelized Chicken-Onion Soup

1 pound ground chicken

2 tablespoons vegetable oil

1 tablespoon minced garlic

4 medium onions, cut in thin crescents

1 teaspoon sugar

Heat oil and brown chicken, gradually breaking it up while adding garlic and onions. Sprinkle with sugar. Continue over high heat, stirring mixture until onions turn a rich brown. 

4 cups water

6 chicken bouillon cubes

2 or 3 large carrots, chopped

2-3 rubs celery, chopped

1 cup small pasta such as dilatini

Add water, bring to a boil and stir in bouillon and vegetables. When vegetables are tender, add pasta and cook until pasta is al dente. Optional: stir in 1 cup thawed peas.

Cool soup and package for the freezer, allowing 1 cup concentrated soup per portion. To serve, thaw and heat with 1/3 to 1/2 cup water per cup of thick soup.

 

TIPS FOR THE CAMP COOK

* Make ”upside down cake” using lots of buttery, sauteed onions on the bottom and cornbread batter on top. 

* When making deviled eggs, wet the knife before cutting eggs in half and the yolk won’t crumble. 

  *Cook up a shortcut stuffed “cabbage” with hot dogs or other fully cooked sausage.  Add seasoned tomato sauce. Cook, devour. 

* Instead of bread crumbs, sprinkle buttered noodles with caraway seeds or poppy seeds. Toss and serve.

CAMPGROUND POTLUCK RECIPE OF THE WEEK

Pinto Bean Salad

This colorful, affordable recipe serves 8 to 10. It can also be served on as a main dish salad for 6. 

2 cans, 15 ounces each, pinto beans

8-ounce can whole kernel corn

15-ounce can Mexican style diced tomatoes

Small can sliced black olives

½ cup salad olives

2 tablespoons dried onion bits

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

Freshly ground pepper to taste

Drain and rinse beans and put them in a bowl.  Drain corn and olives and discard juice. Mix into beans. Drain tomatoes into a small cup with the onion bits to soften for 5 to 10 minutes, then mix in vinegar and oil.  Toss onion mixture lightly with bean mixture, add pepper and serve. T

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