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THUMBNAIL RECIPE OF THE WEEK
Days or even weeks ahead, these recipes are partially measured and bagged ahead. The dish can be completed later in camp.
Quick Bread Master Mix
In a zip -top bag place 3 c. flour, 1 T. each baking powder & sugar, 1 t. salt, 1/3 c. dry milk powder. In camp grease a deep 8-in. skillet. To the master mix add 1 c. water, 1 egg, ,1/3 c. oil + a Switcheroo (see below)
Bake 35-40 min. at 350 F. Or cover skillet and cook over low-medium heat until browned on bottom and sides and puffy in the middle. If top does not get brown, add grated cheese (savory) or, for a sweet version, sprinkle with cinnamon sugar.
Cook’s note: quick breads are best when fresh and hot.
Switcherooo: You might add to the batter: fresh or dried herbs, sugar and spice, grated cheese, French fried onions or real bacon bits.
What is a Flex-ipe? It’s a basic recipe that can be changed every which-way to make a new meal each time.
Camping and RV FLEXIPE of the Week
Muesli Your Way
Basically, MUESLI is a hearty grain (usually oat flakes) soaked in yogurt, cream or milk plus nuts, fruit and/or seeds. Make it different every day. Possibilities are endless.
Basic Muesli, Per Portion
½ cup rolled oats
½ cup yogurt
½ cup milk, fruit juice or cream
Additions:
1 tablespoon seeds or chopped nuts
1/3 to ½ cup cut-up fresh or dried fruit
Optional:
1/4 teaspoon vanilla extract or cinnamon
Up to 2 tablespoons jam or preserves
Multiply this recipe to assemble a family size muesli in a big bowl or make individual portions. Cover keep in a cool place overnight. Start with the dry oats and endi with the milk, juice or cream.. In the morning, stir and eat as is or add more milk or fruit.
If you want a quick email poke each week when new posts go up here, email janetgroene@yahoo.com and put RV Yes in the topic line.
TRAVEL EMERGENCIES HAPPEN
How much food will you need for a week in the woods for two adults and two kids? A month in a remote, 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. Be prepared for delays, refrigerator failure, supply chain interruptions. Stuff happens. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is just for van 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. Keep a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
Women who travel in campers and RV’s get together at http://www.solowomanrv.blogspot.com
BURGER/HOT DOG TOPPER OF THE WEEK
Who says you can't live on hot dogs and hamburgers when camping? With a change of buns, meats and toppings you can have a different camp meal every time. Make a big batch of this healthful relish and keep it cold for up to a week.
Secret Ingredient Slaw Topper
This recipe makes enough topper for 12-16 hot dogs or burgers. Your secret ingredient is a hefty slug of horseradish.
2 cups sour cream
2 (tangy) to 3 tablespoons (extra tangy) bottled horseradish
1 tablespoon apple cider vinegar
2 tablespoons sugar
1 teaspoon each salt and yellow mustard
1 bag shredded cabbage for coleslaw
1 Granny Smith apple, coarsely grated
Whisk sour cream, horseradish, vinegar, sugar, salt and mustard. Fold in shredded cabbage and apple.
TIPS FOR THE CAMP COOK
* Before adding tomato-based food to a plastic storage container, spray it with nonstick pan spray to avoid stubborn stains.
Rules of thumb: 2 tablespoons butter or 1 square baking chocolate = 1 ounce.
* To serve chili or stew under a bread blanket, whisk 1 cup self-rising flour, two cups milk and two cups mayonnaise. Heat the chili or whatever and pour this batter evenly over the hot food. Bake at 350 F. until topping is puffy and firm. No ovven? Cover the skillet and cook until batter is firm. In the oven, it will brown on top. In a covered skillet it will remain pale.
* Make a recipe for crispy rice bar cookies. While it’s warm use buttered hands to form into small bowls. Cool. Just before serving, fill bowls with ice cream or fresh fruit.
The latest in the Yacht Yenta cozy mystery e-books brings widow Farley Halladay closer to the answer of her husband's death.
Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. Laugh at her frailties; cry with her as she grieves. Find the books on Google Play and other ebook formats and also on Kindle, https://amzn.to/3wcf6ao
Campground Potluck Recipe of the Week
Sweet Turkey Skillet
Start with cooked breast of turkey from the deli. The rest is a snap.
2 pounds breast of turkey cold cuts
2 tablespoons vegetable oil
Large onion, diced
1 tablespoon curry powder
2 tablespoons brown sugar
3 chicken bouillon cubes or 3 teaspoons powdered chicken bouillon
3 cups water
About 1 ½ cups dry bread crumbs
1 can pie-sliced apples (not apple pie filling)
½ stick butter
½ cup dry bread crumbs
Cut or tear turkey in bite size. In a large skillet heat oil and stir-fry onion, gradually adding curry powder, onion and turkey. When onion is tender and turkey nicely browned, add water. Bring to a boil and add brown sugar and bouillon. When everything is well blended, add 1 ½ cup bread crumbs until dish is moist and spoon-able, about like mashed potatoes.
Fold in apples to heat through. In a small skillet, melt the stick of butter and brown ½ cup bread crumbs. Sprinkle crisp crumbs over the dish. Serves 6.
CAMPGROUND POTLUCK RECIPE #2
Asparagus Pasta Salad
16-oounce package medium pasta such as penne or spirals
1 tablespoon olive oil
About 1 pound asparagus, trimmed and cut in small bite size
Medium red onion, diced
1 European type cucumber, skin on, diced
3 to 4 ribs celery, chopped
1 teasoon dried tarragon
1 teaspoon lemon or lime zest
Vinaigrette dressing to taste
Save asparagus tips for a garnish. Cook pasta according to package directions, adding remaining asparagus for the last full minute of cook time. Dain pasta and fold in olive oil. Fold in vegetables, seasonings and dressing. Garnish with asparagus tips. Serve now or chill. Serves 10 to 12.
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.
FLEX-IPE #2
Make the same burgers different each time. Here’s how:
Party Patties
3 pounds lean ground beef, pork, chicken or turkey
2 cups crushed saltines, Ritz, Club or cheese crackers
1 tablespoon season salt
2/3 cup evaporated milk, cola or flat beer
Mix everything well and form into 12 to 16 patties. Grill until patty tests done for meat (160 F.) or poultry (170 F.)
LIFESAVER SAUCE OF THE WEEK
Bring new life to lifeless canned vegetables –or almost anything else--with a little of this sassy sauce.
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon each salt, pepper
1 cup milk
1 tablespoon Dijon style mustard
1/2 teaspoon dried dillweed
Melt butter in a nonstick skilled and stir in flour, salt and pepper. Keep stirring over low-medium heat while adding milk, mustard and dillweed. When it’s thick and smooth, drizzle over hot, cooked or canned vegetables, baked potatoes, poached fish or grilled chicken.
Save money by making your own trail mixes for the trail, backpack or carry-on. Measure into snack bags for portion control, freshness. See easy, no-cook recipes at http://www.createagorp.blogspot.com
Janet Groene’s Living Aboard Your RV, 4th Edition is available at http://amzn.to/1Uq3w5i
The paperback edition of Cooking Aboard Your RV, 2nd Edition is seen at http://amzn.to/1Uq3pXG
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