Copyright Janet Groene 2025. To ask about rates to reprint this content or or place your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
It’s 5 o’clock somewhere, so let’s CAMP or GLAMP! Here’s a lifeboat of recipes that will work for you indoors in your RV and/or outdoors on the camp stove, campfire or grill. Save time by using Egg Beaters ( or rehydrated powdered eggs) instead of fresh eggs and ready-to-eat rice from a packet.
CAMPING & RV RECIPE OF THE WEEK
Breakfast Jambalaya
2 cups cooked rice
8-ounce package cooked sausage links or patties, thawed and chopped
6 to 8 eggs or equivalent
2 tablespoons butter, lard, bacon fat or vegetable oil
½ cup diced red, green and/or yellow sweet peppers
½ cup sliced scallions
14.5-ounce can diced tomatoes
1 teaspoon minced garlic
½ cup minced cilantro
1 teaspoon curry powder
2 bay leaves
½ cup chopped parsley
Bonus points: sprinkle with chopped, roasted pecans
Fluff rice with a fork and set aside. In a large skillet, sizzle sausage in hot fat, then scramble eggs in the same pan. Add rice and remaining ingredients except parsley, stirring over medium heat. Cover and lower heat to continue cooking until vegetables are done. Stir. Remove bay leaves. Sprinkle with parsley (and pecans if using) and serve. Makes 6 portions.
BLACK POT RECIPE OF THE WEEK
Put this hearty beef stew over a fire and let it simmer for hours. Just don’t let it boil dry. It can also be made with chunks of pork, boneless turkey thigh or a mixture of meats
No-Spuds Stew
2 pounds bite size beef for stew
2 tablespoons lard, bacon fat, shortening or vegetable oil
1/3 cup dry bread crumbs
Salt, pepper
Large onion, diced
3-4 large ribs celery, diced
3-4 carrots, peeled and diced
2 cups cabbage, cut in chunks
½ cup mushroom pieces
1/3 cup “minute” tapioca
1 tablespoon sugar
28-ounce can diced tomatoes
2 teaspoons browning (Gravy Master, Kitchen Bouquet, Bovril)
1 cup broth, water or dry red wine
Add oil to cover the bottom of the cookpot. Heat. Add beef and sprinkle with bread crumbs, salt and pepper. Toss lightly to mix. Add vegetables, tomatoes, tapioca, sugar and browning. Add water or wine, bring to a boil, stir and cover. Cook over low-medium campfire for 2-3 hours. Add water or broth as needed. Serves 6 to 8.
Campground Potluck Recipe of the Week
Shrimp Remoulade Creole
Nobody knows shrimp better than the folks in New Orleans. This traditional sauce is strictly Creole. Here's our shortcut version. Make and chill it ahead to let flavors blend.
4 pounds frozen medium shrimp, thawed and drained
½ cup pasteurized eggs
3 tablespoons sweet paprika
2 teaspoons salt
½ cup Creole mustard
3 cups vegetable oil
½ cup cider vinegar
½ cup ketchup
Juice of 1 lemon
2 tablespoons horseradish
1 teaspoon garlic powder
1 bunch scallions, white and light green only, thinly sliced
3 bay leaves
2 tablespoons dried minced parsley
In a large bowl whisk egg, gradually adding paprika and salt. Slowly add mustard, whisking constantly as you add oil in a thin stream, then vinegar and ketchup. When mixture is thick and smooth, fold in lemon juice, horseradish, garlic powder, scallions and bay leaves.
Chill overnight or at least six hours. Remove and discard bay leaves. Arrange shrimp on beds of lettuce. Stir sauce and spoon over shrimp. This makes six cups of a killer Remoulade or enough for about four pounds shrimp.
BONUS RECIPE
Green Beans Can-Can
It’s smart p keep canned vegetables on hand for backwoods life, but how can you breathe new life into them? Here’s one way.
2 to 3 cans cut green beans, drained
1/4 cup olive oil
1 teaspoon minced garlic
Small onion, cut very fine
1 teaspoon dried basil
1 tablespoon dried parsley
15-ounce can diced tomatoes
Sizzle garlic and onion in hot oil, gradually adding dried herbs. When garlic begins to brown, stir in undrained tomatoes and drained green beans. Heat and serve. Serves 6.
BONUS SIDE DISH RECIPE
Natchitoches Rice
Can you say Nack-aTish? Louisianans love their rice for breakfast, lunch and dinner, sometimes with scrambled eggs, sometimes with gravy. This colorful side dish is perfect for any time.
Large sweet onion, peeled and finely diced
4 large stalks celery, diced
1 stick butter
3 cups rice
4 chicken bouillon cubes
Juice and zest of one orange
Water
2 teaspoons crumbled dried sage
1 cup stuffed olives, chopped and drained
Cook onion and celery in hot butter until well coated, then add rice to coat. Add water to orange juice to make 6 cups. Add water and bouillon to pan, bring to a boil and add sage and orange zest. Cover, reduce heat to very low and cook without stirring 20-30 minutes or until rice is tender. Stir, fold in olives and serve hot. Makes 12 servings of ½ cup each.
SAVE-THE-COOK SAUCE OF THE WEEK
Stuck for a socko dessert? Have a supply of this colorful, classic sauce on hand to put a flashy finish on plain pudding, pound cake or canned fruit. It up to a week in the fridge.
Not Quite Nesselrode Sauce
 |
| Cherries add color and flavor |
1 cup orange soda or orange juice
½ cup each sugar and light corn syrup
½ cup each slivered almonds, halved and drained maraschino cherries and candied pineapple bits
1/3 cup amber rum or sherry
Bring juice, sugar and syrup to a boil and stir to dissolve sugar. Stir in fruits and nuts. Boil another two to three minutes to reduce alcohol. Cool and chill. Spoon over plain pound cake, custard pie, chocolate pudding or chopped fresh pears.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
No comments:
Post a Comment