Copyright Janet Groene 2025. This site has had m ore than 276,000 vews. To ask about rights to reprint this content, or to place your ad on all Groene sites for one rate, email janetgroene@yahoo.com
 |
| Pitch camp in a patch of shade and chill |
THUMBNAIL RECIPE OF THE WEEK
Potato Chowder Helper
Mix in a plastic bag: contents of two 5-oz. boxes scalloped potatoes or potatoes au gratin. Add 1 c. nonfat dry milk, 2 T. dried onion bits, 2 t. each powdered bouillon and dried parsley flakes, 1/3 c. grated dry cheese and, 2 T. real bacon bits. Keep cool and dry and use within a week.
In camp bring 6 c. water to a boil. Stir in dry ingredients. Cover .Simmer over low heat, stirring occasionally and adding water as needed. When potatoes are tender add more water, cream or milk to taste. Optional garnish: sour cream, sliced scallions, minced cilantro or a light dusting of grated nutmeg. Serves 6. To 8.
CAMPING & RV RECIPE OF THE WEEK
Seaside Turkey Nuggets
Your secret ingredient here is anchovies to add a whisper of sea spume to a bold and saucy skillet.
1 ½ pounds ground turkey
Salt, pepper
3 tablespoons olive oil
Medium onion, diced
½ teaspoon dried oregano
1 teaspoon minced garlic
2 teaspoons Better Than Turkey bouillon
2/3 cup dry white wine
Small can chopped black olives, well drained
5 or 6 anchovy fillets, drained and minced
Lightly sprinkle turkey with salt and pepper and form into six plump patties. Brown onion, garlic and oregano in hot oil. Add turkey and bouillon. When patties are browned, add wine. Cover and cook over low/medium until turkey tests done at 175 F.
Remove patties to plates. Increase heat in the skillet and add black olives and anchovies to pan juices. Bring to a boil, scraping up brown bits. Spoon pan juices over patties and side servings of rice or noodles.
For tips on getting the most into your emergency grub box, see Survival Food Handbook. It's a guide to stocking an emergency pantry in a small space such as a camper, boat or vacation cabin with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples. Then see + recipes to use them to make a passable meal. http://amzn.to/1WdYqbe
BONUS RECIPE
Black Bean & Barley Ragout for Two
If you’re short on time and stove fuel, skip the onion and celery step.
Optional:
Small onion, diced fine
1 or 2 ribs celery, chopped fine
1 teaspoon vegetable oil
Small can chunk chicken
14.5-ounce can black beans
1 chicken bouillon cube
Water
1/3 cup quick barley
1/4 teaspoon ground ginger
Drain chicken and add water to juice to make two cups liquid. Sizzle onion and celery in oil if using. Add chicken, rinsed and drained beans and liquid. Bring to a boil and stir in barley, bouillon and ginger. Cover and cook over reduced heat 10-15 minutes under barley is tender. Add water as needed. Season to taste. Makes 2 hearty servings.
Tips for the Camp Cook
* Rules of thumb: Bone-in meats cook faster than boneless. The finer vegetables are cut up, the quicker they cook. Most whole grains and dried fruits, beans and vegetables cook faster if soaked first.
* Nice to have on hand: two-cup bags of a variety of crumbs: vanilla wafers, gingersnaps, graham crackers, sugar frosted flakes, Oreos, etc. Add 2 or 3 T. soft butter and press into a pan tin to make a crust. Or use by the tablespoon as a sprinkle for cereal, fruit salad, parfaits, instant pudding or ice cream.
* Cut up thawed, fully cooked sausage links or patties. Make instant grits according to package directions. Add sausage and a little grated cheese. Stuff pepper halves. Wrap each in foil and bake or grill.
* When making apple pie or cobbler add a peeled, seeded, cut up small lemon and a tablespoon of rum to the apples.
FOIL DINNER OF THE WEEK
Plum Wonderful Chicken
If fresh plums are not in season use one or two cut up pitted prunes.
Shortening or other fat to grease foil
Small onion, chopped
1 boneless, skinless chicken breast half, cut in bite size
A few drops Worcestershire sauce
1 purple plum, seeded and sliced
1 cup ready-to-serve rice
1 tablespoon sherry wine
Suggested garnish: sliced scallions, chopped peanuts or a dollop of deli coleslaw.
Lay out a square of foil and smear the center with shortening, bacon fat, lard or olive oil. Sprinkle with chopped onion.
Season the chicken with salt and pepper and place on the onion. Add a few drops of Worcestershire sauce.
Raise sides of foil to form a shallow cup. Top chicken with rice. Nestle fruit in the rice and drizzle with sherry. Bring up for corners of the foil and twist together to seal the bundle and also to serve as a handle. Place over well-started coals or a medium grill, chicken side down, to cook low and slow. When chicken tests done at 170 degrees open foil carefully to avoid hot steam and to keep juices in. Garnish at will. Eat right out of the foil.
SKILLET DINNER OF THE WEEK
Pizza-fied Mac ‘n Cheese
Shamelessly easy, this kid-friendly one-pot dinner is ideal for the first night out. Never leave home without a few boxes of mac ‘n cheese mix in your camping grub box. You’ll thank me later.
7-ounce box mac 'n cheese mix
8-ounce can tomato sauce
1 teaspoon mixed Italian seasoning
2 eggs
2 to 3-ounce package pepperoni, chopped
1 cup diced process cheese
In a pan or skillet, make mac ‘n cheese mix affording to package directions. While it cooks, whisk tomato sauce, seasoning and eggs. When mac and cheese is finished, fold in egg mixture and pepperoni. Cover and cook over low/medium heat until eggs set. Fold in cheese, cover and let cheese melt. Stir and serve. Makes 4 portions.
IS YOUR STATE INCLUDED THIS WEEK?
WHERE TO FIND A NEW RV PARK, UPGRADED CAMPGROUND, A FABULOUS RV RESORT WITH A WATER PARK? SEE WEEKLY REPORTS OF NEW, CHANGING, OPENING OR PROPOSED CAMPGROUNDS LISTD BY STATE OR PROVINCE AT HTTPS://SOLOWOMANRV.BLOGSPOT.COM
LIFESAVER SAUCE OF THE WEEK
Cracks in your custard pie? Fudge cake fell? Cupcakes crushed? Slather this sauce over the damage and win raves for the best dessert ever. Ths sauce classes up fresh fruit salad, sliced plain pound cake or ice cream. Try it on grilled pineapple slices or peach halves.
Brown Sugar Sauce
½ stick butter
1 1/4 cups brown sugar
Small can evaporated milk (2/3 cup)
1 teaspoon vanilla extract
Optional: ½ cup chopped pecans or walnuts
Combine butter and sugar over low heat and cook, stirring to dissolve sugar. Remove from heat and slowly stir in milk, then return to the heat and cook 60 seconds. Remove from heat and stir in vanilla and (if using) nuts. Stir and serve warm.
BONUS RECIPE
CheckerBoard Bar Cookies
Bar cookies are ideal for camping. They are easy to bake, freeze, transport and cut into as many portions as needed. Bake them by the carload in stackable disposable pans.
1/3 cup vegetable oil
2 eggs
1 can sweetened condensed milk
1 cup chocolate chips
Mix eggs, oil and cake mix until crumbly and press about 2/3 of it into a greased 9 X 13-inch pan. Set aside the rest. Cook or nuke condensed milk and chocolate chips until chips melt. Spread over yellow layer. Drop remaining yellow dough over the chocolate layer. Bake 15 minutes, or until lightly browned, at 350 F. Cool and cut in squares.
BLACK POT RECIPE OF THE WEEK
One Pot Country Captain
An old classic with a strange name, Country Captain varies from cook to cook. It's usually served over rice. My camping version comes together in one easy-to-serve pot.
3 to 4 cans, 10 ounces each, chunk chicken
8 cups water
6 chicken bouillon cubes OR
2 tablespoons Better Than Chicken bouillon
Small green sweet pepper, seeded and diced fine
Small red sweet pepper, seeded and diced fine
1 Granny Smith apple, seeded and diced
1 tablespoon mild curry powder
28-ounce can diced tomatoes
2 cups long grain white rice
2/3 cup golden raisins
Traditional garnish: Slivered almonds
In a large pot break up chicken and add water, bouillon, peppers, apple, curry powder and tomatoes. Bring to low boil over a hot fire. Add rice and raisins. Cover and cook over low/medium fire 20-30 minutes until rice is tender and raisins plump. If it’s too thick, add water, broth or tomato juice. Serve in shallow bowls or rimmed plates. Garnish with sliced almonds.
Depending on fire management, wind and whether the pot has a tight lid, recipes like this may turn out too thick or too thin. If it's too thin, stir in a tablespoon of cream of rice or cream of wheat cereal, instant grits or potato flakes. All these can be stirred rapidly into boiling liquid. Other thickeners such as flour or cornstarch, need to be mixed first in cold water or they clump up.
Where to camp next? See travel and destination news near and far, here and there, now and again at https://janetgroene.blogspot.com
No comments:
Post a Comment
Please share a comment, complaint, recipe or tip.