Blog copyright Janet Groene 2025. To ask about rates to reprint any of this content, or to place an ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Like a boxed mix, these lightweight, compact, homemade "helpers" come alive in camp when you add the rest of the recipe.
Rice ‘n Rags “Helper”
2 c. instant rice, 2 c .broken lasagna, 1 T. dried onion bits, 2 beef bouillon cubes, 1 t. dried garlic granules. Place in a plastic bag. Seal. In camp, boil 3 ½ cups water. Unwrap bouillon cubes. Add dry ingredients to pot and boil until tender. Stir in a drained can of mushrooms & a. can or two of roast beef in gravy. Break up beef. Heat through. Serves 4 to 6.
CAMPING & RV RECIPE OF THE WEEK
Stuff ‘n Such Casserole
The shortcut ingredient is stuffing mix, adding a savory swizzle to a banquet of healthful vegetables. Wash, dry and cut up the vegetables ahead to save time. You know what your family likes.
8 cups diced vegetables*
1/4 cup canola oil
1 tablespoon mixed Italian seasoning
28-ounce can diced tomatoes, undrained
1 box bread stuffing mix (not cornbread style)
1 quart carton of chicken or vegetable broth
Grated Cheddar cheese (optional)
Stove-top method. Stir-fry vegetables in hot oil until they are crisp-tender. Stir in seasoning, tomatoes and stuffing mix. Stir in broth over low heat until mixture reaches the desired consistency. (You may not need the whole quart.) Serve with a tuft of cheese atop each portion. Serves 6 as a main dish, 8 to 10 as a side dish.
Oven method: Proceed as above, using the whole quart of broth. Grease a 9 X 13-inch casserole and put mixture in it. Bake at 350 degrees until it’s heated through and crusty around the edges. Remove from the oven, sprinkle with cheese and return to the oven for a few minutes while cheese melts.
* Yellow squash, eggplant, onion, sweet peppers in every color, mushrooms, zucchini, matchstick carrots, cut green or wax beans, diced rutabaga or turnip, ad inf.
BONUS RECIPE
Pronto Pasta e Fagioli
1-quart carton chicken, vegetable or beef broth
28- to 32-ounce can diced tomatoes
Heaping tablespoon Italian seasoning
1 can dark red kidney beans
1 can light red kidney beans
2 cups small pasta such as dilatini
Large onion, diced
Green bell pepper, seeded and diced
3 ribs celery, chopped
Salt, pepper to taste
Do not drain beans. Bring everything to a boil, cover, simmer at least 10 minutes. Adjust seasonings.
Cook’s note: If it’s too thick, add water and bouillon cube(s) at rate of one cube her per cup of water. Heat, stirring to dissolve bouillon. If it’s too thin, stir in potato flakes one tablespoon at a time. Allow a full minute of stirring and simmering before adding more.
See more of Janet Groene’s swift and sure recipes or the small galley at https://www.BoatCook.blogspot.com
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People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who wrangles an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and manages a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series. Check your favorite e-book seller for all formats or go to Kindle, https://amzn.to/3bB5XPh
Tips for the Camp Cook
* For a whole new taste, cut up a 2-2 1/2 ½ pound cabbage. Cook until tender in 1 cup salted water or broth. Drizzle with 1/2 stick butter, melted, and 2 tablespoon molasses. Toss to coat.
* Make rice pudding with a nut milk such as cashew or almond.
* Use a vegetable peeler to make curls from fresh coconut. Bake until golden.
* Fake Beef Burgundy. Season a pound of ground beef, form into four patties and pan fry. Remove patties and add 1/3 cup robust red wine to pan drippings. Bring to a boil. Scrape up browned bits. Place a burger and buttered baked potato on each plate and drizzle with wine sauce.
If you love trail snacks but can't take the salt and additives in commericla brands, make your own and tweak my recipes to suit your own diet. See recipes at https://www.CreateAGorp.blogspot.com. Customize recipes your way for less salt, sugar, fat, no nuts, etc. Just keep basic proportions the same.
SAVE-THE-COOK SAUCE OF THE WEEK
Assemble your own secret file of sauces that can cover mistakes, transform a so-so dish, moisten a stale cake or kick up canned fruits or vegetables.
Sour Cream Nut Sauce
1 cup sour cream
1/4 cup creamy nut or seed butter (peanut, hazelnut, pecan, walnut, sunflower, almond, tahini)
1 tablespoon each lemon juice and prepared horseradish
1/8 teaspoon pepper
Salt to taste
Mix well. Good on steamed vegetables, especially beets or carrots, or spread on pan-fried burgers.
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CAMPGROUND POTLUCK RECIPE OF THE WEEK
Crock Pot Rice Pudding
Serve it right out of the crock, using a self-releasing ice cream scoop.
2 cans, 12 ounces each, evaporated milk
Water
1 cup sugar
1 tablespoon cornstarch
2 eggs
2 teaspoons vanilla extract
½ teaspoon cinnamon
½ cup arborio or short grain rice
2 cups diced canned pears, drained
1/3 cup golden raisins
Grease pot insert with butter or shortening. Add water to evaporated milk to make 4 cups liquid. Whisk in cornstarch, sugar, eggs, vanilla and cinnamon. Mix rice, raisins and pears in the pot, then mix in milk mixture. Cook on High 2-3 hours, stirring once after the first hour, until it's "set". It’s good warm or chilled, plain or with whipped cream.
BONUS RECIPE
Chunky Eggplant Pasta Sauce
This vegetarian dish is so meaty you don’t have to be vegetarian to love it. The sauce is about six servings. It keeps so well in the fridge you can use some of the sauce each day and cook new pasta shapes as needed.
1 each red and green pepper and onion, diced
2 teaspoons minced garlic
1/4 cup olive oil
15-ounce can of diced tomatoes with basil and garlic
1 tablespoon dried Italian seasonings
Small can pitted slice black olives, well drained
2 tablespoons each capers and chopped anchovies (optional)
Cooked pasta
Shaved Parmesan
Heat olive oil and sizzle eggplant, gradually stirring in garlic, onion and peppers. When they are crisp-tender add tomatoes, seasonings, black olives and capers and/or anchovies. Simmer until everything is heated through. Makes 6 servings sauce. Optional: Top with shaved Parmesan.
Variation: add color by using half eggplant, half zucchini.
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