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Spring is almost here, so get with the program and start collecting recipes for carefree summers in your camper, boat or RV. Do you have a simple recipe to share? Email janetgroene@ yahoo.com and let me know if you want your name used or you prefer to be anonymous.
Camping & RV Recipe of the Week
Shortcut Cannelloni
No pasta to boil! Just roll up these filled tortillas, heat in a skillet and sauce 'em.
1 cup each mozzarella and ricotta cheese
1 teaspoon Italian seasoning
8 wheat tortillas, 6 inch size
8 thin slices deli ham
14- to 16-ounce jar Alfredo sauce
1/3 cup dry grated Parmesan
Mix ricotta, seasoning and mozzarella. Set aside. Grease one or two skillets to hold the 8 cannelloni rolls in a single layer.
Making one at a time, put a tortilla on a flat surface, top with a slice of ham and spread with ricotta mixture. Roll up. Place in skillet seam side down.
Spoon Alfredo sauce over rolls and sprinkle with Parmesan. Cover and cook over medium heat until heated through.
Oven method: Bake at 350 degrees about 25 minutes or until heated through and golden on top. Makes 8 portions. Complete the meal with a salad and vegetable.
BLACK POT RECIPE OF THE WEEK
Sausage and Screws
When you are cooking over an open fire, cooking times and water addition can vary widely. It all depends on fire management, wind and whether the pot has a cover.
2 pounds bulk Italian sausage (hot, mild or medium)
Large onion, peeled and diced\
1/3 cup long grain white rice
Medium green bell pepper, diced
2 tablespoons minced garlic
32- -ounce can diced tomatoes
7-ounce jar roasted red peppers, drained and cut in strips
4 cups water
2 chicken or flavor bouillon cubes
16-ounce package rotini pasta
1 teaspoon sugar
1 teaspoon Italian seasoning
Shaved Parmesan or other hard cheese
In a large pot over a hot fire, fry out sausage, gradually stirring in onion, pepper, garlic and rice. When sausage is no longer pink and vegetables are tender, add tomatoes, peppers, bouillon and water.
Bring to a boil. Add rotini, sugar and Italian seasoning. Cover pot and move to medium coals, Cook, stirring and cook until rotini and rice are tender, stirring occasionally and adding water if needed, Ladle into soup plates and top each serving with a piece of shaved cheese. Serves 8.
TIRED OF Burnt Hot Dogs? Get Inspired with:
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.
Pantry Recipe of the Week
Each week we feature a recipe that can be made entirely from your back-up pantry, See Survival Food Handbook below for more lists, tips and recipes for prepping “lite” in camping, boating and RV travel. Even in car camping it’s possible to have an emergency grub box.
Harvest Season Soup
2 quarts water
6 chicken flavor bouillon cubes
1 teaspoon pumpkin pie spice
2 tablespoons dried onion bits
12-ounce can whole kernel corn
14.5-ounce can diced carrots or potatoes
15-ounce can pureed pumpkin
2 teaspoon sugar
2 teaspoons cornstarch
12-ounce can evaporated milk
Heat water with bouillon, spice, onions and drained corn and carrots or potatoes. Simmer to blend flavors and soften onions. Whisk pumpkin with sugar and cornstarch.. Stir into soup until it thickens. Stir in evaporated milk and heat through but do not boil. Serves 6 to 8.
Cook’s note: for a creamier soup, add more milk, cream or evaporated milk to taste.
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, an evacuation, refrigerator failure, supply chain interruptions. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is just for 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
RAINY DAY RECIPE
When you feel like baking on a raw, rainy, shut-in day, start the oven and create a crusty bread to go with a mug of soup for supper.
Raisin Rye Bread
2 teaspoons yeast
1 1/4 cups warm water
1/3 cup white or brown sugar
2 tablespoons vegetable oil
1 cup rye flour
½ teaspoon salt
3 ½ cups regular or bread flour
1 cup raisins
In a large bowl, dissolve yeast in warm water and stir in sugar, oil, rye flour and salt in that order. Stir in enough white flour to make a soft, sticky dough. Turn out on a floured board or kitchen towel and knead until it’s smooth and stretchy. Knead in raisins and let dough rise in a raft-free place until it’s double in bulk.
Punch dough down and form into rolls, a large loaf or two smaller loaves. Let rise again and bake at 375 degrees. One loaf takes about 45 minutes. Smaller loaves or rolls take less. Bread sounds hollow when it’s done.
FOIL MEAL OF THE WEEK
Stuffed Acorn Squash For Two
1 large acorn squash
1 tart apple such as Granny Smith
1 can chunk chicken, drained and broken up
2 cups ready-to-heat rice
Balsamic vinegar
Butter
Cut the squash in half across the equator and remove seeds. Peel and seed apple and chop it. Cut a very thin slice from the bottom of each half so it will sit upright.
Spray the center of two squares of foil with nonstick spray. Put squash on the foil and fill wth chopped apple, chicken and rice. Sprinkle with a few drops of balsamic vinegar and top with a pat of butter.
Bring up corners of the foil to form a “kiss” and place on a grate over medium coals, in a covered grill on Medium or in a 350 degree oven. Cook long and slow until squash and apple are tender. (If you don’t have a covered grill, tent the bundles with foil, especially if the days is windy. Keep coals medium so the squash doesn’t turn on tbe bottom.) Cooking time will take up to 60 minutes depending on fire management and the wind.
CAMPGROUND POTLUCK
RECIPE OF THE WEEK
Crunchy Malted Milk Pie
The pie shell can be homemade or store-bought, crumb style or pastry.
1 ready-to-use deep dish pie shell
2 cups chopped malted milk ball candies
1 cup miniature marshmallows
1 pint vanilla ice cream, softened
8-ounce tub whipped topping
Chill the pie shell if possible. Fold 1 ½ cups malted milk pieces into the ice cream with the marshmallows. Fold in whipped topping. Sprinkle the top with remaining milk ball pieces. Wrap and freeze. Remove from the freezer 20 minutes before serving. Serves 8.
LIFESAVER SAUCE OF THE WEEK
Broken blinis? Singed steak? Blah burgers? Lifeless llimas? When something goes wrong in camp cooking, save it with a socko sauce.
This versatile sauce is served warm or cold to transform almost any savory dish into a gourmet presentation. Bring new life to fried potatoes, burgers or meatloaf, almost any vegetables including (shudder) canned vegetables, or use it as salad dressing on vegetable or pasta salads.
Oma’s Green Sauce
1 bunch parsley, chopped (about 1 ½ cups)
Medium Granny Smith apple, peeled and diced fine
½ cup sliced scallions
1/3 cup each lemon juice and vegetable oil
½ teaspoon each salt and pepper
Mix and use at once or chill several hours. Serve warm or cold.
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