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CAMPING & RV RECIPE OF THE WEEK
Make one big batch of this versatile side dish to warm up all week. If you divide it into boilable bags, you can save it in right-size portions for each meal.
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| Rice comes in many colors |
4 cups long-grain rice
8 cups water
1 teaspoons each salt and pepper
2 medium onions, diced fine
2 medium shallots, diced fine
1 or 2 cups celery, diced fine
2 tablespoons dried parsley flakes OR
1/4 cup chopped fresh parsley
1 cup golden raisins, raisins or dried cranberries
Small can sliced black olives, well drained
2 teaspoons dried dillweed
Bring salted water and raw vegetables to a boil. Stir in rice and remaining ingredients. Cover , reduce heat and cook 20-30 minutes over low heat until rice is tender. (Brown rice takes longer.) Adjust seasonings. Makes 10 to 12 portions.
Cook's note: To make this a main dish, stir in bits of cooked meat, diced hardboiled eggs or cooked or canned seafood when rice is tender. Heat through.
MAKE AHEAD RECIPE OF THE WEEK
Janet’s Cranberry Relish
It’s tart, smart and a colorful addition to the season’s tables but you need a blender or food processor to make it.
1 navel orange
1 package orange Jello, (reg. or sugar free)
1/2 c. chopped walnuts
1/2 c. chopped celery
Wash and pick over cranberries. Trim tough ends off the orange but leave skin on. Cut up entire orange and discard any seeds. Pulse the orange in a food processor until very fine. Add cranberries and Jello and pulse to taste. Add celery and walnuts. Pulse 2-3 more times. If it’s too tart for your taste, add more sugar or sweetener. Chill.
This keeps up to a week in the fridge and can also be frozen.
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PENNYPINCHER RECIPE OF THE WEEK
One can of tuna makes four hefty servings thanks to a protein boost from eggs and cheese.
Tuna Rice Pancakes
2 cups cooked rice
1 tablespoon flour or cornstarch
1 can tuna, drained and flaked
2 eggs
1 cup fine chopped celery
Small onion, chopped fine
1 cup shredded cheese
1 teaspoon each season salt, dried thyme
Optional: Milk or water
Oil for frying
Butter pats for serving
Fluff rice and toss lightly with flour or cornstarch. Mix in remaining ingredients. If mixture is too thick, add milk or water one tablespoon at a time. Fry as for pancakes. Makes four large or eight smaller cakes. Serve plain or melt a butter pat on each.
PANTRY RECIPE OF THE WEEK
This spicy supper can be made entirely with foods from your emergency pantry. I make it with canned chunk chicken.
Chicken Casbah
2 cups water
2 chicken flavor bouillon cubes
2 cups cooked, diced chicken
1/4 cup dried onion bits
1 teaspoon dried parsley
1 teaspoon each ground ginger, cinnamon
1/4 teaspoon garlic granules
8 pitted dried plums
1 or 2 cans garbanzo beans (chickpeas), drained and rinsed
1/4 cup honey
½ cup sliced almonds
1 tablespoon vegetable oil
Bring water to a boil and dissolve bouillon. Add onion bits, parsley, spices, garlic, dried plums and honey. Simmer to plump the plums and blend flavors. Stir in garbanzos to heat through. Pan past almonds in hot oil and sprinkle over finished dish. Serves 4 to 6. It can also be served over rice to make even more servings.
Cook's note: coarsely mash some or all the gabanzos for a creamier sauce.
BLACK POT RECIPE OF THE WEEK
COWPUNCHER PINTOS
You’ll need a large pot (three gallons or larger) and 2 ½ gallons of water for this feast. Start the pot early, keep the fire going all day and invite the neighbors in.
2 pounds heirloom pinto beans such as Rancho Gordo or Ayocote
4 chicken or beef flavor bouillon cubes:
Large onion, coarsely chopped
2 green bell peppers, diced
1 tablespoon each Creole seasoning, chili powder, adobo and salt
4 tomatoes, diced OR
I can diced tomatoes with juice
Bring 10 quarts water to a low but active boil. Put beans and seasonings in the pot and keep at a low boil for 4-6 hours. Stir occasionally and add water as needed. When beans are tender add raw vegetables and the bunch of cilantro. Keep at a low boil for another hour or so. Discard cilantro, adjust seasonings and serve.
Optional: Save some or all the fresh cilantro leaves. Mince and sprinkle on finished beans.
Cook's note: beans will be tender sooner if soaked overnight.
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