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Frostbite camping builds character. Let's get out there, put another log on the fire and make coffee!
Camp And RV Recipe of the Week
(Scroll down for Campground Potluck Recipe of the Week)
Ham 'n Noodle Hotpot
Like many of my shortcut recipes, this one is made of familiar ingredients but is prepared in a way that saves time, space, water and mess. Additional shortcut: pour liquid eggs from a carton.
2 cups medium egg noodles
2 cups water
8-ounce brick of cream cheese, diced
1 pound canned ham or deli baked ham diced
3 eggs
1 teaspoon seasoned salt
½ teaspoon smoked paprika
Optional: 2 teaspoons prepared mustard
1/2 cup thawed peas
Bring 2 cups water to a boil and cook noodles under tender. This is less water than called for on the package, so you may have to use the back of a spoon to keep noodles under water until they soften. Drain cooked noodles, saving water.
Fold diced cream cheese into hot noodles. Cover and set aside in a warm spot. Cream cheese will melt further. Whisk eggs with seasonings and a cup of the saved water. Fold into noodles with the ham. Cover and cook over low heat, sitting occasionally. Add more water if needed. Stir in mustard and/or peas to heat through. When eggs are set, serve hot. Makes 4 to 5 portions.
VEGETARIAN DISH OF THE WEEK
Pressure Cooker Minestrone
If you don’t have a pressure cooker, consider getting one to save time and fuel. While electric pressure cookers are popular, a non-electric pressure cooker can be used on any RV or camp stove when bookdocking. No electric needed.
1/3 cup lentils, rinsed
4 cups water
4 vegetable bouillon cubes
1/3 cup tiny pasta or broken spaghetti
1 carrot, peeled and diced
2 stalks celery, trimmed and diced
Medium onion, peeled and diced
14.5-ounce can diced tomatoes
Small can sliced mushrooms, drained
1 tablespoon Italian seasoning
15-ounce can kidney beans
Grated cheese for serving
Pick over, rinse and drain lentils and place in the cooker with everything but the kidney beans. Bring to full pressure 5 minutes and let pressure return to normal on its own. Stir in kidney beans and heat through. Serves 6.
Slow cooker method: Proceed as for pressure cooker but don’t add pasta until soup is hot (after about 1 hour on High). Then cook 5-6 hours on Low.
Cook’s note: serve with a sprinkling of Parmesan cheese. Haveave plenty of chunky Italian bread to go with it.
Camp Cook Tip of the Week: When time and fuel are short, rely on dried lentils or split peas rather than dried beans. Beans are more economical but require soaking and/or long cook times. Lentils and peas cook in a pressure cooker in mere minutes.
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
FREE TIPS FOR THE CAMP COOK
Get FREE by email a full page of my “Tips for the Camp Cook”. Each page will be chosen at random from my archives. Accent is on saving space, fuel, water and mess in camping, RV travel, glamping, boat galley and at home. Email janetgroene@yahoo.com by 12/15 and put Camp Cook Tips in the topic line.
SKILLET MEAL OF THE WEEK
Breakfast Cookie Cakes
1/4 stick butter
1/3 cup sugar
1 cup diced moist dates
2 beaten eggs
3 cups crisp rice cereal
Coconut flakes or coarsely chopped nuts
In a large skillet, melt butter. Stir in sugar and diced dates. Add eggs over medium heat and stir until it forms a ball. Remove from heat and stir in cereal and nuts.
When it’s cool enough, form into patties or balls. Roll in coconut or chopped nuts. Just grab and go, Serves 2 to 4.
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. Squeezed for time? Amazon will gift wrap and ship it for you.
Campground Potluck Recipe of the Week
(Great for tailgating too!)
Greek Cabbage Casserole
This winter casserole takes long-slow cooking in campfire embers or in the oven. Or, make it in a slow cooker set on Low for 6 hours. It's a great accompaniment for burgers or brats from the grill.
2 pieces thick-sliced bacon cut up
1 cup sliced mushrooms
Large onion, diced
1 teaspoon minced garlic
14-ounce package shredded cabbage for coleslaw
1 cup water + 2 beef flavor bouillon cubes
½ teaspoon each dried thyme, grated nutmeg, salt, pepper
2 teaspoons sugar
2 cups cooked rice or orzo
1 cup diced, drained Roma tomatoes
Sizzle bacon in a Dutch oven. When bacon is crisp and fat rendered, gradually add mushrooms, onion, garlic and cabbage to coat. Add water. Bring to a boil and add bouillon and seasonings. Stir to mix well. Top with a layer of rice or orzo. Dot with tomato bits. Cover and cook over low/medium heat or 350 F. oven until vegetables are tender. Serves 6 to 8
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FOIL MEAL OF THE WEEK
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| Eat foil meals right out of the foil |
Potato Pie Italiano
½ pound prosciutto or deli baked ham
½ pound smoked provolone cheese
4 slices from a large onion
4 pats butter
1 tub ready-to-serve mashed potatoes
4 hard cooked eggs
Set our four large squares of foil and generously spray or grease the centers. Cut cheese and prosciutto in thin strips Place an onion slice on each foil center to form a floor for the potatoes. Top onion with a thin pat of butter.
Form a nest of mashed potatoes atop onions and top each with a halved hardboiled egg and some of the meat and cheese.
Bring up corners of the foil and twist to form a seal and a handle. (Think of a large Hershey’s Kiss). Place over well-started coals, onion side down, and roast over low/mediium heat until heated through. No turning needed if heat is kept mderate..
BONUS RECIPE
Cabbage ‘n Kielbasa Creole
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| Pre-shredded cabbage is a huge time saver |
14-ounce package Kielbasa
14-ounce package shredded cabbage for coleslaw
Large green pepper, cut in small dice
2 tablespoons flour
1 tablespoon Creole seasoning
28-ounce can diced tomatoes
Grease a large-bottom pot or skillet. Cut kielbasas in half lengthwise, then in 4-inch pieces. Place in a single layer in the skillet, cut side down. Cover with a layer of cabbage and diced pepper. Sprinkle with flour and Creole seasoning. Pour tomatoes over all. Do not stir.
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| Kielbasa toasts on the bottom |
Cover and bake over low/ medium coals 60 minutes or until bubbly.
LIFESAVER SAUCE OF THE WEEK
Spicy Tomato Gravy
Cover a blemish or burnt spot. Spice up a blah dish. Sauces save the day.
Medium onion, chopped fine
2 ribs celery, chopped fine
1 tablespoon vegetable oil or bacon fat
1 cup ketchup
1/4 cup lemon juice
3 tablespoons bottled horseradish
1 ½ cups V-8 juice
2 tablespoons flour
Salt, pepper
Sizzle onion and celery in hot fat until crisp-tender. Stir in ketchup, lemon juice and horseradish over low heat. Whisk flour into V-8 and stir in until sauce thickens. Adjust seasonings. Makes about 2 ½ cups gravy to spoon over burgers, chops, grilled salmon, fried eggs, rice pilaf or hot roast beef sandwiches.
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