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We all camp, glamp and RV our own way, but everyone loves great food
THUMBNAIL RECIPE OF THE WEEK
In this weekly feature we show a recipe that can be partially prepared ahead, then turned into a big meal later in camping. Here's one for a bracing breakfast. Just add water.
Hot Porridge “Helper”
1 cup old-fashioned oatmeal flakes,, 2 t. brown sugar, 1 t. Butter Buds, 1 T. coffee creamer powder such as French vanilla, 1/4 c. raisins. Put in plastic bag. In camp, boil 2 1/2 c. water. Stir in “helper” until thick. Serve as is or with butter, more sugar, fruit and/ or milk or cream. Makes one super size lumberjack serving or two regular portions.
Camping & RV Dessert of the Week
Bake it and take it, or put it together in the campground using canned apples. Serve it hot or cold, plain or with whipped topping or ice cream.
Butterscotch Apple Brown Betty
4 cups sliced fresh apples OR
2 cans pie-sliced apples (not apple pie filling)
1 tablespoon flour
½ cup brown sugar
2/3 cup light cream
½ teaspoon vanilla flavoring
Topping:
1 cup dry, unseasoned bread crumbs
2 tablespoons brown sugar
1 package cook-and-serve butterscotch pudding mix
1 stick butter
Optional: 1/2 cup chopped walnuts
If using fresh apples, peel, core and slice them. Arrange apples in a buttered 9 X 13-inch baking pan. Whisk together brown sugar, flour, vanilla and cream.. Drizzle over apples. In a bowl mix crumbs, brown sugar and pudding mix. Cut in butter and sprinkle over apples. Bake at 350F. until apples are bubbly and topping is browned. Serves 6.
Where to go next? See road trip dates and destinations near and far, here and there, sooner and later. https://janetgroene.blogspot.com
Tips For the Camp Cook
* Why are bay leaves removed before serving? Unlike other herbs, they do not soften. Edges remain sharp and are a choking hazard.
* Make s a rich topping for a can of fSruit. Whisk together a can of sweetened condensed milk, a stick of melted butter, 1 1/4 cups self-rising flour and ½ teaspoon lemon extract. Bake fruit 10 minutes at 35o. Drizzle with batter and bake until topping browns.
Rules of thumb: Microwave ovens vary but generally it takes 30 to 40 seconds to bake one muffin, or 60 to 90 seconds to bake four muffins. To simply warm muffins, of course, takes far less. Over-microwaving makes foods tough.
* Make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil. Arrange 36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour hot over marshmallows, spread evenly and chill. Cut in squares.
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.
SKILLET MEAL OF THE WEEK
One burner, one pot, one great meal.
Golden Nugget Clam Pie
1 can chopped clams
1 sleeve saltines
2/3 cup nonfat dry milk
3 eggs
1 can Mexicorn (whole kernel corn with red and green pepper)
½ teaspoon each paprika, pepper and dried thyme
Generously butter a nonstick skillet. Drain clams and use juice as part of the water measurement. Crush saltines.
Whisk dry milk into cold water, then add eggs and seasonings. Whisk well, then fold in cracker crumbs, clams and corn. Put in skillet, cover and cook over low/medium heat until browned around the edges and set in the center. Serves 4 to 5.
Optional: over each portion, melt a pat of butter and a sprinkle with dried parsley flakes.
Campground Potluck Recipe of the Week
Blondies travel well and are a sure crowd pleaser at potlucks and tailgate parties. Add apples for extra tang and moistness.
Apple Blondies
3 large, crisp apples
2 sticks butter
2 cups sugar
2 eggs
2 cups flour
1 teaspoon each baking powder, baking soda, cinnamon
½ teaspoon salt
2 cups butterscotch chips
1 cup chopped nuts
Grease a 9 X 13-inch baking pan. Peel and dice apples. Cream butter, sugar and eggs.
Mix flour, salt, baking powder, baking soda and cinnamon. Mix well with butter mixture. Fold in apples, butterscotch chips and nuts Bake about 35-40 minutes at 350 F. Cut in squares.
BONUS RECIPE
Smoked Turkey Skillet
Smoked turkey is available in some supermarkets all year. Others carry it only during the Thanksgiving and Christmas seasons. It may be available in turkey parts or as a deli lunch meat.
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| Slice, dice, then skill it |
1/4 cup vegetable oil
½ stick butter
4 large potatoes, scrubbed and cut up
Large onion, diced
2 Granny Smith apples, diced
3 1/2 cups diced smoked turkey
2 tablespoons prepared horseradish
8-ounce carton plain yogurt (1 cup)
1 teaspoon each dried chives, dried parsley flakes, dillweed
1 can whole berry cranberry sauce (optional)
Heat oil and butter in a large, deep skillet and brown potatoes, gradually stirring in onion, then apple, then turkey. When everything is buttery and browned, cover skillet and cook over low heat until potatoes are tender. In a bowl whisk horseradish, yogurt and herbs. Fold into the hot food and heat through. Keep warm. Just before serving place dainty dollops of cranberry sauce around the edge. Makes 8-10 potluck servings.
More recipes for the compact galley? See Boat Cook for more recipes that save space, mess, water, fuel and hassle.
See tips on getting the most nutrition into your emergency food locker. Survival Food Handbook is a guide to stocking an emergency pantry in a small space such as a camper, RV, boat or cabin with the most food value per inch, per ounce and per dollar using familiar, affordable supermarket staples. Paperback or ebook. http://amzn.to/1WdYqbe
Women in the RV lifestyle get together at https://Solo Woman RV. blogspot.com
Camp, Glamp and RV Recipe of the Week
Emerald Lentil Stew
Not just another lentil stew, this one has a secret ingredient. It’s shredded coconut, adding nutrition and texture contrast to a nourishing, vegetarian main dish. If you want to add meat, break up a can of chunk ham in the stew.
10-ounce package chopped spinach, thawed and squeezed dry
Large onion, finely diced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 bay leaf
2/3 cup shredded coconut
2 ½ cups water
3 bouillon cubes (vegetable, chicken or beef)
15-ounce can diced potatoes, drained and rinsed
2 cups green lentils, picked over and rinsed
Press the chopped spinach with paper towels until it’s very dry. Set aside.
In a large pot, sizzle the onion in hot vegetable oil until it starts to get tender, then stir in cumin and coconut to coat. Add water, bay leaf, bouillon, potatoes and lentils. Bring to a boil, cover, reduce heat and simmer about 30-40 minutes or until lentils are tender. Stir in spinach and simmer 5 to 10 minutes more. Discard bay leaf. Serve hot. Serves 8.
This freezes well, so it’s a good choice to package and freeze in smaller portions. It’s great with corn muffins and a side of deli coleslaw.
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Snacks are better, cheaper, healthier when you make them at home and package in snack bags, one cupful at a time. Eat on the go anywhere, anytime. Never be without a healthful snack at the wheel, on the trail or in that dreaded middle seat on the redeye flight. https://www.CreateAGorp.blogspot.com
LIFESAVER SAUCE OF THE WEEK
Zippy Tomato Sauce
The outcome here depends on the kind of barbecue sauce you choose, so get creative. So many wonderful sauces are found now on supermarket shelves! Go smoky or sweet, tangy or tongue-scorching.
Small onion, diced fine
1 tablespoon butter
1 can condensed tomato soup
1/3 to ½ cup barbecue sauce to taste
Sizzle onion in melted butter until it’s limp, then stir in soup and sauce. Simmer to unite flavors. Serve as a sauce over grilled pork chops or as a dipping sauce for chicken nuggets, sweet potato fries or hush puppies.
BONUS RECIPE
Seafood Pasta Pot
2 packages chicken or shrimp flavor ramen
1 can or jar white clam sauce for pasta
12-oounce package cooked salad shrimp, thawed and drained
Heavy cream
Optional garnish: dried parsley flakes, sliced scallions, crisp Chinese noodles or crushed potato chips.
Bring 2 cups water and and one ramen flavor packet to a boil. Add ramen and cook according to package directions. Drain, saving some of the broth. Fold in clam sauce and shrimp. Add heavy cream and/or broth to moisten to taste. Cover and heat gently. Serves 4.
To use another pasta such as small shells, boil 1 cup pasta in hot water with 1 chicken or fish flavor bouillon cube. Proceed as above. Living Aboard Your RV, 4th Edition
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BONUS RECIPE
Creamy Tomato Noodle Pudding
When it’s your turn to bring a starch side dish t the tailgate part, family reunion or potluck, here’s an offbeat treat that can also serve as a vegetarian main dish.
8-ounce package medium wide noodles, cooked and well drained
1 can condensed tomato soup
½ stick butter, softened
4 eggs
1 cup milk
2 teaspoons mixed Italian seasoning
While noodles cook, beat remaining ingredients together, then fold into drained noodles. Put in a greased casserole. At this point, dish can be covered and refrigerated for future baking. To proceed, bake at 350 F. For 30-40 minutes until internal temperature reaches 160 F. Serves 8 to 10.
Variation: Try Creole seasoning instead of Italian.
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