Settle into your campsite, set the table and make yourself at home with an easy homemade meal
RV & CAMPING MAIN DISH OF THE WEEK
Saucy Spanish Chicken Stew
1 rotisserie chicken
1/3 cup dry sherry
8 ounces chorizo sausage, chopped
1 tablespoon vegetable oil
Medium onion, diced
2 tablespoons minced garlic
Medium zucchini, diced
2 carrots, peeled and sliced
1 cup water
1 chicken bouillon cube
2 cans, 8 ounces each, tomato sauce
1. Cut the roasted chicken in 6 to 8 portions. Set aside,
2. Put sherry and raisins in a bowl or jar and set aside to soak*
3. Sizzle chorizo in hot oil, gradually adding vegetables to coat with pan droppings
4. Add water, bring to a boil and dissolve bouillon. Cover pot, reduce heat and cook until vegetables are tender
5. Add tomato sauce and chicken parts. Cover and simmer until heated through. Stir in raisins. Serves 6 to 8.
Garnish with lime wedges and serve Cuban bread to slurp up the sauce.
* Raisins get plump faster if you can warm the sherry first
LIFESAVER SAUCE OF THE WEEK
Lox Mayonnaise
Need a sumptuous sauce to perk up tonight’s so-so seafood dinner? Wow ‘em with this easy mayonnaise.
2 cups good quality mayonnaise
½ cup finely chopped lox (smoked salmon)
2 tablespoons chopped capers, drained
2 tablespoons minced sweet onion such as Vidalia
Lemon juice to taste
Stir everything together and chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, beer-battered fried fish or crispy fish cakes. Keep in the refrigerator for up to four days.
See more of Janet’s galley-tested recipes at https://BoatCook.blogspot.com
BE PREPARED
Stuff happens when you're away from home too. Be prepared for delays, mechanical breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, shelter in place order, civil disturbances. 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? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients.
BLACK POT RECIPE OF THE WEEK
As always, fire management is important to keep pots from boiling dry. Fuels, fires, pots and lids vary. If one can of soda is not enough here, add water or broth rather than a second can of soda.
Pepped Up Beef Stew
2 tablespoons flour
1 teaspoon salt½ teaspoon pepper
1 1/2 pounds beef for stew in small cubes
2 tablespoons vegetable oil
3 to 4 medium potatoes, cubed
2 to 3 carrots, peeled and cut up
Large onion, diced
12-ounce can Dr. Pepper soda
1 cup peas, thawed
Put flour, salt and pepper in a bag and shake the meat to coat it. Over a hot fire, brown meat in hot oil, gradually adding vegetables to coat with pan drippings.
Add half the Dr. Pepper, bring to a boil, then move to well-starting coals. Cover and simmer gently, adding more soda and liquid as needed, until everything is tender and swimming in a smooth sauce. Serves 6 to 8.
LESS LABOR, MORE LABOR DAY
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. Amazon will wrap and ship it for you.
VEGETARIAN MAIN DISH OF THE WEEK
Hungarian Cheese Noodles
2 cups egg noodles
2 tablespoons olive oil Medium onion, diced
1 tablespoon minced garlic
14-ounce tub small curd cottage cheese
1 cup each sour cream and plain yogurt
2 tablespoons each poppy seeds, Worcestershire sauce
Hot sauce
While noodles boil in salted water, heat one tablespoon of the olive oil in a skillet and stir-fry onion and garlic to soften.
Drain noodles, return to the pot and toss with the other tablespoon of olive oil. Fold in cottage cheese, sour cream, yogurt, poppy seeds and Worcestershire. Cover the pan and cook over very low heat, stirring occasionally until it’s thick and creamy. Serves 4 as a main dish. Pass the hot sauce.
BONUS RECIPE
Sandwich Meat Casserole
From humble bologna to fine quality turkey and ham, sandwich meats are sold in vac-pacs with an extended life in your camp cooler. (Watch use-by dates, keep sealed and keep cold.).
With some tweaking they can be turned into hot, knife-and-fork camp meals. Here’s one.
12-ounce vac-pac sliced turkey
6-ounce vac-pac slliced or diced ham
2 tablespoons butter, bacon fat or lard
2 onions, diced
1 ½ to 2 cups sliced mushrooms
1 can condensed, low sodium cream of mushroom soup
1/3 cup milk or water
2 tablespoons soy sauce or ketchup
Chop meats and sizzle in hot fat, gradually adding onions and mushrooms. When everything is nice and brown, whisk soup, water/milk and soy sauce/ketchup until smooth and creamy. Cover over low heat for a few minutes to heat through and blend flavors. Spoon over rice, pasta, noodles, split biscuits, toast or campfire-roasted potatoes. Serves 4 to 6.
PARK POTLUCK DISH OF THE WEEK
Chickpea Pasta Salad
2 cans, 15 ounces each, garbanzos (chickpeas), drained and rinsed
2 cups cooked and drained spiral pasta
Medium red sweet pepper, seeded and diced
2 or 3 ribs celery, diced
½ cup sliced scallions, white and light green parts only
Small head lettuce, cut in bite size
Small can diced water chestnuts, drained and rinsed
Italian dressing to taste
Mix everything well, add dressing to taste and chill. Stir, garnish and serve. Makes 8 to 10 potluck servings.
Garnish suggestions: Just before serving, top with sliced radishes toasted sesame seeds, freeze dried chives or parsley sprigs
SIDE DISH OF THE WEEK
Get a starch and green vegetable in one hot dish, then add Swiss cheese for a flavorful binder.
Beans, Greens 'n Barley
2 cups cooked barley
½ cup bottled Italian salad dressing
2 cans cut green beans, drained
About 1 cup fresh spinach, cut chiffonade style
Slivers of Swiss cheese ad lib
Cook and drain barley. While it’s hot, toss with salad dressing. Fold in spinach, green beans and some of the cheese. Top with remaining cheese slivers. Serve warm or at “room” temperature.
Cook’s note: To cut spinach, remove any tough stems, roll leaves into a log and cut with scissors into small strips.
NO BAKE DESSERT OF THE WEEK
Lemon Yogurt Icebox Pie
9-inch crumb crust, store-bought or homemade, chilled
8-ounce package cream cheese, softened
1/3 cup water, milk or light cream
1 cup orange flavor yogurt
1 package instant lemon pudding mix
Optional: Whipped topping
Blend cream cheese and 1/3 cup liquid, then whisk in the two cups yogurt. When it’s smooth, add lemon pudding mix. Whisk until it begins to thicken, then quickly pour into crust. Serve as is or with whipped topping.
COME BACK OFTEN FOR MORE RECIPES, TIPS, SHAMELESS SHORTCUTS AND HARE-BRAINED IDEAS TO INSPIRE THE CAMP COOK
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