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Summer is Going, Going, Gone! Camp Faster!
Class A to Z, Tent to 5th Wheel, Everybody Eats
THUMBNAIL RECIPE OF THE WEEK
Kielbasa Stew
Fully cooked sausages such as tasty kielbasa come in vacuum packaging with long use-by dates. There’s no waste, so a little goes a long way.
In a large zip-top bag place: contents of 1 box Lipton chicken noodle soup mix, 1 c. instant rice, 1/4 c. each dried potato flakes & dried onion bits + 1 T. dried parsley flakes. Seal bag and keep cool and dry. In camp, cut a 14-ounce Kielbasa into small bites. Bring 5 cups water to a boil. Stir in contents of the bag. Cover, reduce heat and simmer 7-10 minutes until noodles and rice are tender. Serves 4 to 6.
Camp and RV FLEXIPE of the Week
Stuffing Patties
What is a Flexipe? It's a basic recipe that can made different time after time. Start with a box of stuffing mix and turn it into a starch side dish or as a main dish with creamed chicken, chili or beef stew.
1 3/4 cup water
Medium onion, diced
1 teaspoon powdered chicken flavor bouillon OR
1 chicken flavor bouillon cube
2 tablespoon butter
6-ounce package stuffing mix
2 eggs, beaten
Vegetable oil for frying
Bring water, bouillon, vegetables and the flavor packet from the stuffing box to a boil. Reduce heat. Cover and simmer 10-15 minutes until vegetables are tender. Remove from heat. Stir in butter to melt, then add dry stuffing.
Cover and let steep until stuffing is evenly moist. Stir in beaten eggs and form into patties. Fry in hot fat until crisp and browned on both sides.
Now what?
Serve as a side dish, plain or with tomato sauce, sour cream, cheese sauce or gravy OR
Make it a main dish with a topping such as:
Redeye gravy and ham OR
Creamed eggs, chicken , mushrooms or turkey OR
Chili, lentil stew or ratatouille OR
Heated, canned, ready-to serve chicken noodle soup OR
Chicken curry
DESPERATION DINNER OF THE WEEK
Tequila Tangle
14-ounce jar Alfredo sauce
1/3 cup tequila, divided
10-ounce can chunk chicken
Cook pasta, drain and toss with juice from the canned chicken and a tablespoon of the tequila. Stir in chicken, breaking it up to tangle with the pasta. Fold in Alfredo sauce, cover and heat through. Serves 4.
Bonus points: Sprinkle with dried parsley flakes
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.
VEGETARIAN RECIPES OF THE WEEK
Souffle’ Stuffed Squash
2 medium acorn squash
12-ounce package spinach souffle’ such as Stouffer’s, thawed
Real maple syrup (optional)
Cut squash in half across the equator. Remove seeds. Cut a thin slice off the bottom so it will sit upright later. Spray with buttery nonstick spray and wrap each piece in foil to bake over the grill. Or microwave, cut side down, on a flat dish until tender.
Set upright on a plate or foil. Divide the spinach souffle' among the four squash cavities and heat on grill or in the microwave. Lightly mash edges and drizzle with a teaspoon of maple syrup.
Variation: Just before serving, top each with a poached egg.
Save $ by making your own trail mix by the gallon. Then measure, package and have enough snack bags to last all week Easy, no-cook recipes at https://createagorp.blogspot.com
Spinach Skillet Pie
3 cups baby spinach, cut up chiffon style
3 eggs
3 tablespoons flour
½ teaspoon each salt, pepper
1/ teaspoon nutmeg
½ stick butter, softened
Shredded cheese such as Cheddar ad lib
In a skillet, steam spinach in a little butter or water just to wilt it. Drain well. In a bowl whisk cottage cheese, eggs, flour, salt, pepper, nutmeg and butter. Fold in half the shredded cheese. Pour over spinach. Cover and cook over low-medium heat until it’s set, as for custard.
Top with remaining shredded cheese, cover and return to heat until cheese melts. Let stand 5 minutes for easier serving. Cut in wedges. Serves 4 to 6.
Campground Potluck Recipe of the Week
Orange Jiggle
2 packages, 2 ounces each, orange gelatin dessert mix
2 tablespoons sugar
2 cups orange juice
2 cups buttermilk
Orange slice candies
Mix sugar and dessert mix. Dissolve in boiling orange juice. Add buttermilk. Pour into a 9 X 12-inch dish and chill until firm. To serve, cut in squares and place each on a small paper plate. Top each with a candy orange slice. Serves 12.
Women in the RV lifestyle get together at Solo Woman RV
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
LIFESAVER SAUCE OF THE WEEK
Did the seafood get over cooked? The fish sticks not crisp enough? The hot dogs too dog-eared? Save it with a classy sauce!
Instant Remoulade
2 cups mayonnaise
2 teaspoons spicy mustard ( preferably Creole) OR
2 teaspoons smoked paprika
1/3 cup prepared horseradish
1 tablespoon freeze dried chives
½ teaspoon salt, white pepper
1 tablespoon lemon juice OR
1 teaspoon lemon zest
Mix everything and chill. Use as a sauce or dip for hot or cold seafood, beef tips, French fries or battered and deep-fried vegetables.
MAKE AHEAD DISH OF THE WEEK
Loaded Pimento Cheese
Pimento cheese spread is a southern specialty often made simply with grated cheese, mayonnaise and chopped pimentos. This recipe makes a large batch that includes the extra protein of eggs. It keeps well for a week in a fridge or ice chest. Use as a sandwich filler or a topper for crackers, baked potatoes or hot, cooked vegetables.
3 eggs
1/4 teaspoon dry mustard
½ teaspoon salt
16-ounce box process cheese such as Velveeta, diced
1 stick butter
4-ounce can or jar chopped pimentos, drained
Whisk eggs with mustard and salt. Melt butter in a heavy pan over low heat (or in a double boiler). Add cheese and stir to melt. When it’s smooth, slowly beat in eggs and cook low and slow, stirring just until it begins to bubble. Stir in pimentos. Serve warm or chill for future use.
TIPS FOR THE CAMP COOK
* Whisk 1 cup milk with 1 generous tablespoon real mayonnaise. Stir in 1 1/4 cups self-rising flour and 1 tablespoon sugar. Makes 6 muffins.
* When you make an egg wash for dipping fish or chicken before breading, substitute vodka for water at the rate of one scant tablespoon vodka per large egg.
*Rule of thumb: To make a crumb crust for a 9-inch pie mix ½ stick butter, melted, with 1 ½ cups crumbs and 1 to 2 tablespoons white or brown sugar. Bake 5-6 minutes. Cool, wrap and stack in the freezer to fill when the time comes.
* Make dessert in an edible dish. Set out flat-bottom ice cream cones. Fill with tiny bits of snipped apricots, Craisins, raisins, nuts, jerky. Pass them out to the family and take an after-dinner hike..
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