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Spring temperatures spring from too cold to too rainy to too warm. Whatever your camping style, some of these recipes and tips will work for you.
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| Everyone Eats |
CAMPING & RV RECIPE OF THE WEEK
Mexitalian Skillet Pie
3 9-inch flour tortillas
14- to 16-ounce can or jar marinara sauce
1 tablespoon mixed Italian seasoning
8 ounce package cooked sausage patties or links
2 cups ricotta cheese
2 eggs
1 1/2 cups shredded cheese such as Cheddar or Monterey Jack
Grease a 9-inch skillet and spread bottom with 1/3 cup of the sauce. Add a tortilla. Thaw and chop sausage very fine. Mix with the ricotta, eggs, seasoning and half of the shredded cheese . Spread half this mixture evenly over the tortilla. Drizzle with 1/3 cup sauce.
Add another tortilla, another layer of the ricotta mixture. Drizzle with another 1/3 cup sauce and top with the third tortilla. Top with remaining shredded cheese Drizzle with a little sauce for color, saving remaining sauce.
Cover skillet tightly and place over medium heat. 15-20 minutes or until filling is set . even and moderate to avoid burning on the bottom. Remove from heat and let stand 5-10 minutes to firm up. Cut in six wedges and warm remaining sauce to spoon over each plate.
BRAWNY BREAKFAST IDEA
Ramen Omelet
Whether it’s for breakfast, lunch or dinner, nothing beats a rich omelet that’s dense with quick, flavorful noodles. You won’t need a mixing bowl if you buy ramen that cooks in its own tub, and liquid eggs (such as Egg Beaters).
2 tubs ramen lunch any flavor
Water
½ stick butter
1 pint eggs or egg substitute
1 bunch scallions
Lift lid of ramen just enough to add boiling according to package directions. Cover and set aside. Melt butter in a skillet, add scallions to coat with melted butter. When noodles are tender, drain any excess broth. Add noodles and eggs to skillet. Cover and cook over moderate heat until eggs set. Cut in wedges and serve.
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.
FREEZE AHEAD RECIPE OF THE WEEK
Rocky Shoals
Grab these meal-size cookies out of the freezer as needed for day hikes or a late night snack around the campfire.
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups each sugar and half and half
2 cups flour
1 teaspoon baking soda
1 cup each oatmeal, crisp cereal flakes (e.g. Wheaties or corn flakes), chopped nuts, chocolate bits and shredded coconut.
Powdered sugar (optional)
Whisk eggs and oil, mixing well. In a bag or bowl, mix sugar, flour and baking soda, them stir into egg mixture. In the same bag or bowl, oatmeal, cereal, nuts, chocolate bits and coconut. Then stir into the batter, using your hands as the mixture gets too thick.
Spread in a greased 9 X 13-inch pan and bake at 350 degrees 20 minutes, or until it’s springy and “set”. Cool 10 to 15 minutes, then cut into portions. (I use a serrated knife.)
Wrap individually in wax paper and freeze by the bagful. Thaw and serve plain, frosted or sprinkled with powdered sugar.
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Gourmet? Perhaps not, but campers know the value in having a Plan B for times when the fridge fails, or the campground's only ice machine breaks down, or you run short of funds far from home. See an entire cookbook for shelf-stable foods. Survival Food Handbook.
For tips on getting the most into your emergency food locker, my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples. http://amzn.to/1WdYqbe
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Tips for the Camp Cook
* Do you need a drift of powdered sugar to crown a simple dessert? Sift together 1 tablespoon cocoa powder per 2 cups confectioners sugar.
* Slice hot dogs in half lengthwise and they will curl in a coil. Thread on a skewer around a thawed, cooked meatball. Grill. Place on a round bun with the meatball in the center. Add your favorite toppings.
* To remove stains from melamine dishes, try a paste made from 1/4 cup baking soda and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual. Rinse well.
* Mash a little French vanilla coffee creamer into boiled sweet potatoes.
BONUS RECIPE
Applesauce Carrot Skillet Cake
Cast aluminum cookware is best for baking over a small camp stove burner because it spreads the heat evenly over bottom and sides. Cast iron or thin aluminum don’t give the even heat needed for baking on a small burner but it’s OK for the grate or oven.
1 cup egg substitute
1/4 cup vegetable oil
2 cups sugar
1 teaspoon vanilla
1 2/3 cups applesauce
12-ounce can baby carrots, drained
2 1/4 cups flour
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon nutmeg
1 cup raisins
½ cup chopped nuts
Grease a cold, 10-inch, deep, cast aluminum skillet for which you have a heavy, tight-fitting lid. In a large bowl whisk egg substitute and oil, gradually adding sugar. Add vanilla and applesauce. Drain carrots very well, chop fine and add to egg mixture.
Mix dry ingredients in a bowl or bag, then gradually fold into wet ingredients until everything is evenly mixed. . Fold in nuts and raisins. Spread in a cold greased skillet. Cover tightly and place over medium-low burner for 30 minutes. Check for doneness.
Cake should be springy to the touch and slightly pulling away from sides of the skillet. Don’t be tempted to turn heat higher or check too often. Precious heat is lost each time you remove the cover.
When cake is done, let it cool in the skillet, uncovered for 10 minutes or so. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar.
Campground Potluck Recipe of the Week
Creamy Sweet ‘n Sour Cabbage
This colorful vegetable side dish looks good on the potluck table and it won’t break the bank. The secret is in the stewing.
Large bag coleslaw mix with red and green cabbage
Large bag shredded cabbage for coleslaw
½ cup sugar
1/4 cup vinegar
8-ounce carton sour cream
Dried parsley or chives (optional)
In a roomy pot, sprinkle cabbage with sugar. Add water to cover cabbage. Cover pot and stew cabbage until it’s very tender. Quickly turn up heat and boil until almost no moisture remains. Stir in vinegar, then sour cream. Serves 8 to 10.
See this week's newsy CAMPGROUNDS; GOOD NEWS/BAD NEWS at https://solowomanrv.blogspot.com
BLACK POT RECIPE OF THE WEEK
Louisiana Bayou Chicken
2 pounds boneless, skinless chicken
1 each red and green pepper, seeded and diced
Large onion, diced
28-ounce can diced tomatoes, undrained
1 teaspoon Louisiana hot sauce
4 cups water
4 chicken flavor bouillon cubes
2 cups long grain rice
1 can red beans, drained and rinsed
2 cups sliced fresh okra
Cut chicken in bite size. Put chicken in cold pot and add peppers, onion, tomatoes, hot sauce and water. Stir to mix. Cover and bring pot to a boil over a hot fire. Stir in bouillon cubes to dissolve. Add rice and beans. Cover and cook over medium fire until rice is tender. Fold in okra and cook until okra is crisp tender or stewed depending on our taste. Serves 8 to 10.
Cook's note: The bouillon probably adds enough salt, so don't add more now. Pass salt, the pepper mill and hot sauce to allow everyone to doctor their portion to taste.
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