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Cook Up a Great Camp-Out!
Where are you parking your RV or pitching your tent these days? We’re always so happy to hear from you. E-mail janetgroene (at) yahoo.com with your questions, suggestions, recipes, tips and gripes.
Camping, Glamping RV Recipe of the Week
Rootin’, Tootin’ Chicken and Rice
Dare to try a new twist on an old family favorite. See if anyone can guess the secret ingredient in this dish.
10-ounce can chunk chicken
1 can sliced water chestnuts, well drained
1 can condensed cream soup (chicken, celery or mushroom)
½ soup can root beer
Optional garnish: crisp Chinese noodles
Prepare the rice mix. Break up chicken with a fork and stir into hot rice. Stir in water chestnuts over low heat. In a small bowl whisk soup and root beer. Fold into rice mix. Cover and heat over low heat just until heated through.
Scatter with crisp noodles, sliced scallions, diced Roma tomatoes or French fried onions. Pass the spy sauce bottle. Serves 4 to 6.
LIFESAVER SAUCE OF THE WEEK
Puh-LEEZE! Not the same ol’ boneless chicken breasts-on-a-stick again! Here’s a sauce to give new punch to plain fish or chicken. Dare to try it on other dishes too, to add a savory sting.
Cuba Libre Sauce
Juice of half a lime
12-ounce can cola
1 cup ketchup
½ teaspoon each onion and garlic powders and celery seed
1/8 to 1/4 teaspoon cayenne (optional)
1 tablespoon + 1 teaspoon cornstarch
2 tablespoon cold water
2 tablespoons gold or amber rum
Heat lime juice, cola, ketchup and seasonings. Whisk cornstarch into water and rum. Stir into cola mixture over medium heat until it thickens.. Add salt and pepper to taste. Makes about 2 ½ cups sauce.
Spoon sparingly over grilled or poached meat, fish or poultry, mashed cooked plantains, black beans and rice or a skillet potato tortilla.
WHEN FOOD EMERGENCIES HIT TRAVELERS...
When you're away from home, be prepared for delays, an evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook fortips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.
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. http://amzn.to/1WdYqbe
What's in your emergency grub box?
MAKE AHEAD RECIPE OF THE WEEK
Buttermilk Spice Cake
This moist cake stands up to the freeze-thaw process, then takes kindly to a large choice of toppings at serving time. Make it plain. Later, serve it fancy.
1 cup buttermilk
1/3 cup canola oil
Individual serving (½ cup) container cinnamon applesauce
3 large eggs
2-layer spice cake mix
Spray a disposable 9 X 13-inch foil cake pan. In a bowl beat wet ingredients then gradually beat in dry mix. Put batter in the pan, bake at 350 degrees 25 to 30 minutes or
until springy to the touch. Cool, wrap and freeze. To serve, cut in squares. Serve plain or slather with maple syrup, applesauce or butterscotch ice cream syrup.
NOW ALL WHO WANDER ARE LOST. ARE YOU READY TO HIT THE ROAD FULL-TIME?
WHY WAIT TO RETIRE?
Do you dream of living, traveling (and perhaps earning a living) in a complete home on wheels? We did. Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See the chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEk
Foil Meal of the Week
`Assemble it in foil, cook it in foil, eat out of the foil.
Honey Cashew Salmon for Two
2 salmon steaks
½ cup orange soda
1 teaspoon lemon juice
1/4 teaspoon salt
Small sweet onion, diced fine
2 cups ready-to-eat rice
1/4 cup each honey and orange soda
1/4 cup chopped roasted, salted cashews
Seal salmon steaks in a bag with the ½ cup orange soda, the lemon juice and the salt. Refrigerate several hours or overnight. Set out two squares of foil. Butter centers. Drain salmon and discard liquid. Put salmon on foil, sprinkle with onion and top with rice.
Stir honey with the 1/4 cup orange soda and the cashews. Spoon atop rice. Seal packet and cook salmon side down over medium coals until salmon is flaky.
Campground/RV Park Potluck
Vanilla Cream Dream Pie
2 8-oounce packages cream cheese
1 pint sour cream
10-ounce package white chocolate or vanilla flavor baking chips
8-ounce tub whipped topping.
Optional topping: shredded coconut
Chill crust. Mix softened cream cheese with sour cream. Nuke vanilla chips one minute to soften just enough to fold into cream cheese mix. Fold in whipped topping. Top weth flaked coconut. Chill. This pie is very rich, almost a cheesecake. Cut in small wedges.
Cook's note This dessert can also be made in a 9 ?X 13-inch pan and cut in 15 squares.
TIRED OF BURNT WEENIES?
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.
BLACK POT RECIPE OF THE WEEK
Sausage and Peppers Pepperpot
At fairs, people follow the tempting small of sizzling sausages and peppers. Put these same scents into a dish that makes 12 to 16 servings, using only a pound (or two if the budget allows) of sausage.
1 pound bulk sweet Italian sausage
Large green bell pepper
Large red bell pepper
Large onion
1/4 cup rice or barley
5 cups water
5 beef or chicken bouillon cubes
14.5-ounce can diced tomatoes
16-ounce package macaroni
1/4 cup cornstarch
½ teaspoon ground nutmeg
2/3 cup water
12-ounce can evaporated milk
Optional garnish: sour cream or shredded cheese
Fry out sausage over a hot fire, breaking it up as you go. Seed and dice peppers. Peel and dice onion. Stir fry vegetables with sausage just until crisp-tender. Stir in rice or barley to coat. Add water, bouillon and tomatoes. Bring to a boil. At this point, the pot can be kept simmering over low coals. Add water as needed.
About 30 minutes before serving, bring the pot back to a boil and add macaroni. When it’s tender, whisk cornstarch h into cold water. Stir into the actively simmering pot. When broth thickens, stir in evaporated milk. Heat but do not boil.
Ladle into soup plates, garnish at will and serve with rafts of Texas toast, cornbread or crackers.
Where to go on your next camping road trip? See places here and there, sooner and later, active and lazy, near and far at https://janetgroene.blogspot.com
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