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Don't miss our Make Ahead Recipe of the Week. Scroll down.
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| Make Maxi Meals in a Mini Setting |
THUMBNAIL RECIPE OF THE WEEK
Save space, time and money. Package some ingredients ahead, then complete the recipe later in camp.
HOMEMADE ONION SOUP MIX
Combine 1 1/3 c. dried diced onions, 1/3 c. powdered beef bouillon (such as Knorr Caldo de Res), 1/4 c. onion powder, 2 T. dried parsley flakes & 1 t. each celery seed, sugar, cinnamon. Package in 4 equal portions. Keep cool and dry.
To make onion soup, bring 4 c. water to a boil and add 1 packet of your homemade soup mix. Simmer 15-20 minutes, stirring occasionally until onions are tender. To make onion dip, mix 1 packet with 1 pint sour cream and chill several hours until onions are soft. To make pot roast, sprinkle 1 packet mix over a 3-4 lb. roast. Wrap in foil and bake in an oven, Dutch oven or crock pot.
GRILLMASTER RECIPE OF THE WEEK
Jamaica- Easy Jerk Chicken
In Jamaica jerk cooks have their own “secret” recipes. Here is one that will make your family grillmaster a campground star.
The old adage says that “the sweetest meat is closest to the bone.” Use inexpensive chicken hind quarters with skin on and bones in. The dry rub recipe can be multiplied to make enough to last for weeks. Just keep it cool and dry, using only as much as you need each time.
This recipe is enough for 6 to 8 chicken hind quarters. Perfect for camping, jerk is eaten off a paper plate using only your hands. Cue the Wet Wipes.
1 tablespoon each onion powder, garlic powder, ground ginger and dried thyme
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon each ground nutmeg, ground allspice
2 teaspoons ground black pepper
(Optional) 1/4 to 1 teaspoon ground cayenne pepper (Jamaicans like it hot and hotter.) Proceed at your own risk.
Mix dry ingredients together and set aside. Keep dry and cool.
6 chicken hind quarters
1/4 cup each soy sauce, lemon or lime juice and vegetable oil
Marinate chicken in the soy sauce mixture in the refrigerator or ice chest overnight, turning several times. Spread some of dry spice mixture on a paper plate. Remove chicken from marinade, shake off excess liquid and press into in dry spice mixture. Add more dry mix as needed. Repeat until chicken has been coated as heavily as possible. Discard marinade
Grill chicken over hot coals, cut side down . Turn over when it’s dark brown. Now brown the skin side. Remove chicken to an area of the grill with medium coals. Continue cooking and turning until an instant-read thermometer registers 170 degrees.
Campground Potluck Recipe of the Week
Using less than a pound of economical surimi, you can create this tasty, colorful antipasto dish for a crowd.
Crabby Antipasto for a Crowd
1 each red and green bell pepper, chopped fine
2 tablespoons vegetable oil
Medium cauliflower, chopped fine
7-ounce can mushroom pieces, drained
2 cans (6 ounces each) sliced black olives, drained
10-ounce jar salad olives with pimento, drained
15-ounce jar small pickled onions, drained
16-ounce bottle ketchup
1/4 cup vinegar
12-ounce package shredded Alaska Surimi (imitation crab)
15-ounce can whole green beans, drained
10-ounce jar tiny sweet pickles, drained
In a big skillet or wok, stir-fry peppers in hot oil, gradually stirring in the cauliflower and mushrooms. When cauliflower is crisp-tender, remove from heat and stir in olives, onions and ketchup. Stir in surimi, green beans and pickles. Cool. Spoon into small paper cups and provide a small, plastic spoons to serve as an appetizer.
Tips for the Camp Cook
* Rendered bacon fat is handy for frying and flavoring and it keeps longer in the fridge than fat that has not bee clarified. Cool fat until warm but still liquid. Pour into a container of cold water and chill. Rendered fat will solidify on top. Remove it and keep cold. Discard water and solids, which will sink to the bottom.
* To cut hardboiled eggs without crumbling the yolk, dip the knife in cold water. To cut butter, use a warm knife.
* Rule of thumb: 8 ounces fresh mushrooms=2 ½ cups cut up.
* If you have no fresh garlic, substitute 1/8 teaspoon garlic powder or 1/4 teaspoon dried garlic granules, soaked and drained.
BLACK POT RECIPE OF THE WEEK
Details and cook times for these recipes can vary depending on the wind, the fire and type of pot and cover. When you cook over fire, make sure the pot doesn’t boil dry.
Greek Gods Beef Stew
2 pounds beef for stew, cut in bite size
1 tablespoon browning sauce such as Gravy Master or Kitchen Bouquet
2 onions, diced
1 tablespoon minced garlic
Medium eggplant, diced
1 ½ cups water
1 beef flavor bouillon cube
2 teaspoons cinnamon
1 can chickpeas, drained and rinsed
4 Roma tomatoes, cut in thin wedges
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
Cooked rice
2. Stir in eggplant. Add water and bouillon. Bring to a boil over a hot fire and add cinnamon and chickpeas.
3. Cover pot and remove to a low-medium fire. Keep at a simmer 60-90 minutes until beef is tender.
4. Stir in tomatoes, parsley flakes and brown sugar. Cover, simmer another 30 minutes, season to taste and serve over rice.
Makes 6 to 8 portions.
MAKE AHEAD MEAL OF THE WEEK
When you make a double or triple batch of a dish at home, freeze some ahead in right-size portions for your camping crew, from one to a crowd.
Bake-and-Butter Biscuits
When you have these frozen biscuits on hand, bake one or more as needed and bring to the table hot and fluffy.
The secret to freezing them is to keep them separated until hard, then bag and keep frozen. The secret to baking them is to start with a cold oven set to 400 F. This recipe is easily multiplied
2 1/4 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 stick cold butter, cut up
1 cup sour milk or buttermilk
Mix salt, flour and baking powder. Cut in cold butter until mealy. Stir in milk. Knead a few times on a floured cloth (do not over-work) and cut with a biscuit cutter.
Arrange biscuits separately on a baking sheet and freeze solid. Then package for the freezer. They should easily come apart if kept frozen. To bake, arrange on a greased pan and put in a cold oven set to 400 degrees. Baking time will be 10-15 minutes depending on your oven.
RV AND CAMPING RECIPE OF THE WEEK
Ginger Chicken Hotspot
Canned chunk chicken is one of the best staples to keep in your standby pantry. This recipe is a take on the same ol’ chicken and rice but it adds ginger for bounce and corn for sweetness.
1 tablespoon vegetable oil, butter or ghee
1 teaspoon curry powder
½ teaspoon ground ginger
1 or 2 cloves garlic, smashed
3 ½ cups water
2 chicken flavor bouillon cubes OR
2 teaspoons powdered chicken flavor bouillon
15-ounce can cream-style corn
10-ounce can chunk chicken, with juice
2 cups raw white rice
Optional: garnish with a drizzle of heavy cream, a sprinkling of minced cilantro or a tablespoon of chutney.
Heat oil and stir in spices and garlic until fragrant. Stir in water and bouillon. Bring to a boil and stir in chicken, corn and rice. Cover and cook over low heat 20 minutes or until rice is tender. Fluff with a fork and serve as is or garnished ad hoc.
PANTRY RAID RECIPE OF THE WEEK
How much food will you need for a week in the woods for two adults and two kids? A month in a fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Trips are delayed. Refrigerators fail. Supply chains halt. Stuff happens. Be prepared. . http://amzn.to/1WdYqbe Travelers have limited storage space for emergency food.
Survival Food Handbook is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
How to stock your standby pantry with the most good food per dollar, per ounce and per inch? See the Survival Food Handbook, written just for campers, RV-ers and boaters who have limited storage space.
This lifesaver is made with ingredients from your stash of shelf-stable foods.
When you're away from home, food emergencies can happen: highway delays, fridge failure, a money crisis or just a need for extra servings when you have a chance to invite campground neighbors over for an impromptu meal. These recipes aren’t gourmet but they DO work when no fresh ingredients are available.
Where to go on your next camping trip? See destination ideas hear and far, hither and yon, sooner or later in this ongoing report of places and dates for family outings. https://janetgroene.blogspot.com/
Green Limas With Ham
2 cans green lima beans
1 can diced carrots and peas
2 to 3 tablespoons dried chopped onions (or medium fresh onion, chopped)
1 teaspoon powdered chicken bouillon
½ cup water
1 tablespoon flour
1 or 2 cans chunk ham, broken up
(Optional) 1 teaspoon Worcestershire sauce
1 can cream (such as Nestlés) (you may not want to use it all)
Salt, pepper
Drain canned vegetables and put juices in a cold pan with dried onions. Soak to soften onions. Whisk flour into ½ cup cold water and stir in the pan over medium heat. When sauce thickens, stir in vegetables, Worcestershire sauce and ham.
Heat through and thin to taste with water. Stir in cream to taste. Heat but do not boil. Adjust seasonings. Serves 6. To serve even more folks, spoon over rice, mashed potato, pasta, biscuits.
Cook’s note: Ham, bouillon and the canned vegetables are salty. You may not need additional salt.
SCROLL DOWN FOR MORE RECIPES, TIPS AND BRIGHT IDEAS
Where are all the new RV parks, RV campsites and, state park campgrounds for 2026 and beyond? See weekly reports from the US and Canada at CAMPGROUNDS' GOOD NEWS/BAD NEWS, https://solowomanrv.blogspot.com
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