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CAMPING & RV RECIPE OF THE WEEK
"Ham” Loaf
Add liquid smoke, brown sugar and a whiff of maple to give ground pork a hammy finish.
3 pounds lean ground pork
Large onion, finely chopped
1 cup each brown sugar and dry bread crumbs
1/4 teaspoon each liquid smoke and maple flavoring
2 tablespoons apple cider vinegar
1 tablespoon Dijon style mustard
3 eggs
Small can evaporated milk
1/3 cup water
In a bowl whisk smoke, maple, vinegar, mustard, eggs, evaporated milk and water. Mix into meat. Form into patties for frying or loaves for baking. Cook until pork tests done at 165 degrees F.
Cook's note: smoke flavor is very strong. Don't over-do.
Tips for the Camp Cook
* When a recipe calls for oats in a cookie recipe use granola instead.
* Rule of thumb: one pound of boneless, skinless, cut up chicken should yield about 3 cups when cooked and shredded.
* To keep a delicate skillet meal warm(such as an omelet or fish), cut a piece of parchment the diameter of the skillet. Butter it and place it over the food.
* Drain a 20-ounce can of pineapple tidbits into a large bowl. Whisk a packet of instant French Vanilla pudding mix into the juice. When it begins to thicken fold in the tidbits, some whipped topping and a small, day-old angel food cake torn into bite size. Serve now or chill.
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Where are all the new US and Canada campsites,, RV resorts, hookups for 2025? Is your fave campground closing? Reopening? Adding a swim-up bar? Where to find concerts that allow camping on site?
See weekly intel gathered from local sources, then pounce on reservations, pre-opening rates and earlybird ticket prices. See CAMPGROUNDS; GOOD NEWS/BADNEWS at https://solowomanrv.blogspot.com
Want a private poke when news reports post? Contact janetgroene@yahoo.com and put NEWS YES in the topic line. Your email will never be sold, shared for used by me for another purpose.
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BONUS RECIPE
Sausage, Shrimp and Suds Boil
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| Boil brats, then grill |
2 pounds onions, peeled and diced
½ stick butter
3 cans or bottles of beer
2 cups water
8 bratwurst, pricked to prevent splitting
2 pounds de-veined,, tail off shrimp
1 pound swordfish, cut in bite size
8 cups cooked rice
In a large pot, brown onions in butter and keep cooking until onions are well caramelized. Add beer and water. Bring to a boil and cook brats. Keep broth at a boil while removing brats to the grill. Poach shrimp and fish in boiling broth until firm. Grill brats until browned.
Place a mound of rice in each soup plate. Add a brat and some fish and shrimp. Moisten with broth. Serves 8.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Red ‘n Green Salad
3 red delicious apples
3 Granny Smith applies
Small head broccoli’
Small red onion
2 teaspoon sugar or equivalent
Ranch dressing to taste
1 cup coarsely chopped walnuts or pecans
Core and dice unpeeled apples. Cut broccoli into small florets. Mince onion. Put in a bowl and sprinkle with sugar. Let stand a few minutes. Then fold in ranch dressing to taste. Just before serving, sprinkle with nuts. Serves 10 to 12.
BLACK POT RECIPE OF THE WEEK
This takes time, so gather the gang around the campfire and keep the coals at the right temperature all day. With apologies to paella purists, this recipe is a little different.
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| Multiply this recipe and invite the neighbors over |
Firepit Paella
Depending on fire management, and whether the pot has a cover, water should be added to keep paella from boiling dry.
Step One:
2 pounds boneless, skinless chicken thighs, cut in bite size
1 pound bite size pork
2 large onions, diced
2 teaspoons minced garlic
1 green sweet pepper, seeded and diced
15-ounce can diced tomatoes
4-ounce jar diced pimentos, drained
4 chicken or beef bouillon cubes
Start chicken and pork first so they cook thoroughly
Put chicken and pork in the pan and top with vegetables. Cover with water and bring to an active simmer. Stir in bouillon. Move the pot to medium coals and simmer an hour or two. Until meat is falling apart, Add water if needed to keep contents covered..
Step Two:
Increase heat under the pot and stir in:
2 cups raw long-grain rice
Cook until rice is tender, stirring occasionally and adding water if needed.
Step Three:
Stir in:
2 pounds seafood (scallops, shrimp, cut up fish)
1 cup frozen peas, thawed
1 to 2 dozen scrubbed clams or mussels
Cook, stirring occasionally over medium coals . Add water or tomato juice to make a soupy stew. When seafood is firm, serve 10-12 hungry campers. .
FOIL RECIPE OF THE WEEK
Bake a meal for six on the grill, in the oven or in a covered skillet on the camp stove. Then eat right out of the foil.
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| Bring 4 corners of the foil together and twist to form a handle. |
1 box chicken flavor stuffing mix
Hot water
10-ounce can chunk chicken
10-oounce can MexiCorn, drained
1 can condensed cream of celery soup
Smoked paprika
Set out 6 squares of foil and butter centers. Put stuffing mix in a bowl and drizzle with juice from the canned chicken. Add hot water until stuffing forms a clump. It should be barely moist, not soggy. Fold in chicken and MexiCorn.
Form into six patties and place on buttered foil. Spoon undiluted soup over each patty. Sprinkle very lightly with smoked paprika.
Bring up four corners of the foil and twist together to form a handle. (Think of it as a large Hershey’s Kiss). Place kisses on the grill over well-starting coals to provide medium heat. When packets are heated through, carefully open foil (steam will be scalding) and eat from the foil. Serves 6
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