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Camp and RV Recipe of the Week
Cajun Pork Stew and Cheese Grits
Instant cheese grits make this dish a snap to serve any number from one to a dozen. This recipe is enough for 4-6. Refrigerate leftovers for a repeat performance.
1 ½ teaspoons Cajun seasoning such as Tony Cachere’s
2 tablespoons bacon fat, shortening or vegetable oil
Medium onion, diced
2 stalks celery, sliced
Large green bell pepper, seeded and diced OR
2 small sweet peppers, red and green
1 tablespoon minced garlic
14.5-ounce can diced tomatoes
Toss pork with seasoning. In a pot brown pork in hot fat. Top with cut up vegetables. Cover and cook until pork is tender.
Make instant grits in individual bowls and spoon stew on top.
Campground Potluck Recipe of the Week
Orange Julius Souffle'
To “lighten” the recipe use sugar-free gelatin and pudding mixes, skim milk and low-fat whipped topping.
10-ounce angel food cake
4-serving packet orange gelatin dessert
1 cup boiling water*
4-serving package instant vanilla pudding
1 2/3 cups cold milk
1 carton whipped topping, thawed but cold
10-ounce can mandarin oranges, well drained
Cut or tear the cake into bite size and place in a large zip-top bag. Dissolve gelatin in boiling water. Cool to lukewarm and and toss with cake bits until they are mottled with orange. In a bowl whisk vanilla pudding with 1 3/4 cup milk.
Pour into the bag and gently “work” the bag to mix evenly with the cake pieces. Spread mixture in a 9 X 13-inch dish, pressing with the back of a wet spoon to make an even layer.
At this point the dish can be covered and chilled. To serve, “frost” with topping, arrange well-drained oranges on top and cut in squares. Serves 10.
* Juice from the oranges may be used as part of the water measurement.
See more of Janet Groene’s shortcut recipes for the small galley, tiny home, glamping, RV and outdoor kitchen at Boat Cook.
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 grate.
Homemade trail mix and snacks are healthier, cost less and can be packaged in re-usable bags to save money, save the environment and control portion sizes. See new recipes, most of them no-cook, at Create A Gorp.
Camping and RV cook Tip of the week. Turn any plain sandwich into a hot, knife-and-fork main dish. Dip the entire sandwich in beaten egg as for French toast. Fry in butter until toasty (not recommended for sandwiches that contain raw vegetables such as lettuce or coleslaw.)Eat now or plop a fried egg on top. Go even further by topping all this with cheese sauce, marinara or gravy.
Get a full page of camp cook tips free, chosen at random from our endless list. Email janetgroene@yahoo.com and put Camp Cook Tips in the topic line.
BONUS RECIPE
Skillet Fruitcake
This recipe takes a can of fruit cocktail or peaches, pears, pineapple tidbits, pie-sliced apples or pitted cherries. Stovetop baking takes practice and much depends on the type of stove and type of skillet. Cast aluminum spreads heat best. In any case, peek as little as possible. The aim is to provide an even envelope of heat while the cake rises.
2 cups flour
1 tablespoon baking powder
Sugar*
1 cup liquid**
1/4 cup vegetable oil or melted butter
14 t 16-ounce cam fruit, well drained
* If fruit is canned in sugar syrup, “lite” syrup or its own juice, use little or no sugar. Otherwise add 1/3 to ½ cup
** Drain canned fruit and add water to make one cup liquid
Generously grease a cold 10-inch skillet with a good lid. In a bowl whisk flour, baking powder and sugar if using. Stir in liquid and vegetable oil. Fold in fruit. Put batter in the cold, greased pan. Cover. Cook over medium-low heat until it’s firm and springy to the touch. Top will not brown and cake will be moist. Turn out cake onto a cutting board or, if it sticks, serve with a spoon.
Tips for the Camp Cook Mix it up. Instead of water, add coffee to chocolate cake mix, apricot nectar or orange soda to lemon cake mix or apple juice to spice cake mix Save some of the same liquid to use instead of milk when making powdered sugar frosting.
FREE. Get a full page of camp cooking tips, chosen at random from my every-changing files. Email me and put Camp Cook Tips in the topic line.
FOIL MEAL OF THE WEEK
Tamale Tower
For each foil meal you will need:
1 slice from a large onion
2 or 3 cans beef or beef+pork tamales
1 sliced from a large tomato
1 slice American cheese
Set put a square of foil for each person and grease the center. Place an onion slice on the greased spot and top with 2 or 3 tamales. Add the tomato slice and cheese slice. Drizzle with sauce from the can. Wrap and seal foil and place on the griil, onion side down. Heat through, turning several times.
Be cautious when opening the packet. Steam will be scalding. Eat right out of the foil. Pass shakers of hot sauce or a dish of lime wedges.
Vegetarian RECIPE OF THE WEEK
Crackin’ Good Onion Pie
1 ½ cups soda cracker crumbs
1/3 stick butter
Set the oven to 325 F. Mix crumbs with melted butter and press into bottom and sides of a 9-inch pie plate. Bake 5 minutes. Cool.
3-pound bag of onions, trimmed and diced
Press crumbs into pie plate
1/3 stick butter
1 cup milk
3 eggs
1 tablespoon regular or self-rising flour
½ teaspoon each salt, pepper and ground nutmeg
8-ounces grated cheese such as Cheddar
Stir-fry onions in hot butter until tender. Drain well. Let cool while you whisk eggs, flour, milk and seasonings. Spread onions in the crust and pour egg mixture on top. Bake 45-50 minutes or until filling is set. Cool at least 10 minutes. Cut in wedges. Serves 4 to 5 as a main course or more as a side dish.
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MAKE AHEAD RECIPE OF THE WEEK
Cold ‘n Crisp Carrot Salad
Time saver: Packaged grated carrots are now available in many supermarkets.
1 cup boiling water
2 cups grated carrots
1 green pepper, seeded and diced fine
Medium sweet onion, diced fine
14-ounce tub cottage cheese
8-ounce tub plain yogurt
Mix in the order given and chill. Serving suggestion: spoon into lettuce cups. Serves 6-8.
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