Copyright Janet Groene 2025.
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CAMP & RV RECIPE OF THE WEEK
Here’s a show-off skillet meal to make on one burner.
4 lean, meaty pork chops
2 tablespoons olive oil
Salt, pepper
1 tablespoon minced garlic
Medium onion, diced
4 medium Yukon Gold potatoes, scrubbed and cut in half
1/4 cup water
1 tablespoon Dijon style mustard
1 can condensed golden mushroom soup
1/4 cup milk, white wine, broth or water
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| Cut up potatoes for quicker cooking |
Season chops lightly with salt and pepper. Brown in hot oil. Add garlic and onion to pick up brown bits. Nestle potatoes around the chops, cut side down so they develop a nicely browned finish.
Add 1/4 cup water/ Cover skillet. Reduce heat and cook over low-medium heat, adding more water or broth if it gets too dry. When potatoes and chops are tender, remove to plates. Stir mustard, milk and undiluted soup into pan drippings, then spoon this sauce over potatoes and chops.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Coconut Rice
This side dish is a sweet complement to a potluck table. Make rice from scratch or use one of the many instant and ready-to-eat packages.
2 tablespoon olive oil
Medium onion, diced
1 tablespoon lemongrass, chopped fine
6 cups cooked rice
2/3 cup shredded coconut
I can coconut cream (you won’t use all of it)
½ cup toasted coconut flakes
Heat oil and cook onion and lemongrass until crisp-tender. Stir in rice and coconut. Heat. Moisten to taste with coconut cream. Serve hot, topped with toasted coconut flakes. Serves 10.
BLACK POT RECIPE OF THE WEEK
Make a little meat go a long way with a showy, soupy stew that feeds up to 20 folks. It’s ideal for the campground potluck or buddy sites. It also freezes well if you want to make a big batch and freeze in smaller batches for later.
2 pounds lean ground chicken, turkey, pork or beef
Large onion, diced
Medium green pepper, diced fine
2 cups diced celery
2 large carrots, peeled and chopped
2 quarts plus 1 cup water
3 teaspoons powdered chicken flavor bouillon
3 beef flavor bouillon cubes
2 cups uncooked fideo noodles, aka Spanish vemicelli
2 cups long grain rice
1 pint mushrooms, trimmed and coarsely chopped
1 handful fresh parsley, minced OR
2 tablespoons dried parsley flakes
Optional: hot sauce, Worcestershire or sherry
In a large skillet or kettle pver a hot fire, brown the ground meat and break it up into crumbles. Spoon off any excess fat and keep stir-frying over high heat while adding the onion, pepper, celery and rice. Add water. Bring to a boil and add bouillon and noodles. Stir to dissolve bouillon. . Reduce heat. Add mushrooms, cover pot and cook until rice is tender. Add water as needed, Stir in parsley. Heat through. Adjust seasonings. (Bouillon is salty, so you may not need more. ).
Serves 18-20.. Pass hot sauce, Worcestershire or a cruet of dry sherry
Cook’s note: For more protein and additional servings, stir in one or two cans of white or red beans, drained and rinsed. Add more water or broth as needed.
Tips for the Camp Cook
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VEGETARIAN DISH OF THE WEEK
Cinnamon Spiced Spinach & Black Beans
14-16-ounce package spinach
2 tablespoon virgin olive oil
2 medium onions, cu\t in thin crescents
1 tablespoon minced shallot
½ cup minced fresh herbs such as parsley or cilantro
2 cans black beans, drained and rinsed
½ teaspoon each salt, pepper, cinnamon
1/8 teaspoon ground cloves
Trim spinach and cut it up. Heat oil in a skillet or wok and stir-fry onions and shallot. Add herbs and spinach just until it wilts. Stir in beans and spices and heat through. Serve over rice, noodles, couscous or grilled polenta slices. Serves 4 to 6.
Suggested garnish: lemon wedges, avocado slices, crumbled feta or fine-chopped plum tomatoes.
Cook's note: For better distribution stir salt, pepper, cinnamon and cloves together in a small, dry container first. Then sprinkle over pan.
MAKE AHEAD DISH OF THE WEEK
Make it in the morning to bake later. This recipe isn’t recommended for freezing.
Mexican Manicotti
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| Roll up with ricotta filling |
28-ounce can or jar marinara sauce
18 Flour tortillas, 7 -inch size
3 cups ricotta cheese
1 tablespoon Italian seasoned bread crumbs
2 eggs
1 teaspoon smoked paprika
1/3 cup grated cheese such as Cotija
1 tablespoon dried cilantro flakes
Small can diced green chilies, drained
1/3 cup crushed Fritos or more to taste
Grease pan(s) and spread with a thin layer of marinara sauce. In a bowl, mix ricotta, eggs, cheese, seasonings and chilies until creamy. Fill tortillas, roll up and arrange in pan(s). Spoon remaining marinara over all. Cover and refrigerate to bake later.
To finish, bake at 350 F. until filling is firm, Sprinkle with crushed Fritos. Makes 6 to 9 servings of 2 to 3 tortillas each.
DESPERATION DINNER OF THE WEEK
First night out? Rainy day? Budget maxed out? Too tired to cook? Be prepared with quickie recipes like this one waiting in the wings. All ingredients keep well in your emergency pantry.
1 package rice and wild rice mix
2 ½ cups water
2 teaspoons powdered chicken flavor bouillon
12-ounce can evaporated milk
Small can evaporated milk (2/3 cup)
1 cup (or more to taste) process cheese such as Velveeta
Prepare the rice mix according to package directions. When it’s done, stir in 2 1/2 cups additional water. Bring to a boil and dissolve bouillon. Add evaporated milk and heat well. Season to taste. Cut cheese in small dice and place in soup bowls. Add hot soup. Serves 6.
Suggested garnish: real bacon bits, oyster crackers or a dollop of sour creeam.
THUMBNAIL RECIPE OF THE WEEK
Pre-prepare a bag of ingredients days or even weeks ahead., Then complete the recipe in camp.
In a sealable bag place 8-oz.Jiffy cornbread mix, 9-oz. Jiffy yellow cake mix, 1/2 c. powdered milk. Seal bag. Keep cool and dry. In camp mix with 1 c. water, 2 eggs, 2 T. oil or soft fat (e.g. bacon drippings) & 4 oz. can diced green chilies, drained. Bake as for cornbread or muffins.
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