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Budget Campers, Full-timers & RV Travelers Eat "In."
That's Part of the Fun, Skill and Sport of Camping
RV & CAMPING RECIPE OF THE WEEK
1 tube buttermilk biscuits
½ stick butter
1/3 cup each brown sugar, honey, shredded coconut
1 teaspoon ground cinnamon
2 heaping tablespoons orange marmalade (optional)
Set the oven for 425 degrees. Grease a 10-inch pan and melt the butter in it. Stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and nestle them in the goo, cut side down. Bake about 18 minutes or until golden brown. Spoon hot honey sauce over biscuits.
Stovetop method: Melt butter in a large skillet and stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and arrange on the sauce, turning once to coat. Cover skillet and cook over medium heat until biscuits are puffy, “set” and done in the middle. They will not get brown. Serve biscuits covered with sauce.
For money-saving tips and trips in your RV see Janet Groene’s weekly https://Solo Woman RV.com
SNEAKY CAMP SHORTCUT OF THE WEEK
Buy one or two pounds of deli potato salad on your way to the campsite. Note the use-by date. It’s probably good for several days if kept well chilled. In camp, dice a canned ham, some celery, a small box of Velveeta and maybe more goodies such as diced Roma tomatoes or sweet green peppers. Fold together, add bottled ranch dressing to taste and it’s a whole meal. Pass it off as “homemade”.
Campground Potluck Dish of the Week
Jellied Coleslaw
Cool and convenient, coleslaw is always welcome on the campground potluck table. This one will bring raves because it’s not the same-ol', same-ol'. Look for a coleslaw mix that has some carrot and red cabbage for color.
10-ounce package shredded cabbage coleslaw mix
1/4 cup shredded carrot (optional)
4-serving packet lemon gelatin dessert mix
1 cup boiling water
½ cup cold water
½ cup mayonnaise
½ cup sour cream
1 tablespoon Dijon-style mustard
While gelatin dissolves in boiling water, whisk together cold water, mayonnaise, sour cream and mustard. Add dissolved gelatin and vegetables. Mix well and spread in a 9 X 13-inch dish. Cover and chill until set. Serves 8 to 10. Provide a large spoon or ice cream scoop for easy serving.
Optional Dressing Whisk 1 cup light cream, 2 tablespoons lemon juice, ½ teaspoon sweet paprika and ½ cup mayonnaise.
Where to go on your next road trip? See updated travel tidbits here and there, sooner or larger, near and far at https://janetgroene@blogspot.com
Campground Cook Tip: To make a tangy topping for pancakes, mash a can of whole cranberry sauce with 1 ½ cups pancake syrup and heat gently. Spoon over stacks of flapjacks.
NO BAKE DESSERT OF THE WEEK
Black Forest Cherry Parfait
1 can cherry pie filling
1 cup sour cream
1 tub whipped topping OR
1 1/2 to 2 cups vanilla flavor yogurt
1/2 cup mini semi-sweet chocolate chips
Optional topping: Zweiback crumbs and/or a marachino cherry
Fold sour cream or yogurt into pie filling. Fold mini chocolate chips into whipped topping
Alternate layers in clear plastic cups and sprinkle Zweiback crumbs on top.
Pantry Recipe of the Week
Island Ambrosia
This makes a enough dessert for a large crew or a campground party. If you need it even larger, fold in sliced bananas. If smaller, use a small can of crushed pineapple.
1 can peach slices in their own juice
14-ounce bottle maraschino cherries
1 can other fruit such as gooseberries, pitted sweet cherries, diced pears, fruit cocktail etc.
1 packet French vanilla instant pudding mix
1 cup shredded coconut
Open cans and drain juice into a medium bowl. Whisk in pudding mix and quickly fold in fruits and coconut. Let stand 5 minutes until a cream sauce forms. Makes 10 to 12 servings.
THE PERFECT "HOUSEWARMING" GIFT FOR A NEW RVer
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. Gifting? Amazon will wrap and ship it for you.
See more of Janet Groene’s galley-ready recipes at https://boatcook.blogspot.com
BONUS RECIPE
Eggs and Pearls Omelet
Transform an ordinary breakfast omelet by addition just enough tapioca pudding to give it a whiff of sweet vanilla essence. Readymade tapioca pudding is found in the dairy case and shelf-stable tapioca pudding cups are found in the snack aisle.
2 tablespoons water
2 individual tubs tapioca pudding, regular or sugar free (1 cup)
½ teaspoon each salt, white pepper
2 tablespoons butter
Whisk eggs until light and lemony. Fold in pudding with salt and pepper. Melt butter in a 10-inch, nonstick skillet, tipping to coat skillet. Stir egg mixture again and pour into hot butter. Cover and cook until puffy and “set”. Serves 3 to 4.
Bean Salad for Two
This whole meal salad is packed with plant protein for a quick couples lunch on the go.
15-ounce can light kidney beans, drained and rinsed
Large rib celery, diced
1 Roma tomato, diced
Half a small green bell pepper, diced
1/4 cup pickle relish
1 tablespoon each vinegar and olive oil
Shredded lettuce (optional)
Toss everything together lightly and chill. Serve as is or on a bed of shredded lettuce. Serves two.
BLACK POT RECIPE OF THE WEEK
Unlike my shortcut recipes, these campfire classics give campfire maestros a chance to show off their fire management skills while the gang gathers ‘round the fire. Bring on the oompah playlist!
Oma’s Sauerbraten
A Day ahead:
3 to 3 ½ pound boneless beef rump or sirloin tip roast
1 cup apple cider vinegar
Large onion, diced
1 lemon, diced
6 bay leaves
4 peppercorns
2 teaspoons salt
2 tablespoons molasses or brown sugar
½ teaspoon ground cloves
Place in a large plastic bag and keep overnight in the fridge or ice chest.
In camp:
Crush 12 ginger snap cookies and keep dry in a sealed plastic bag.
At the Campsite
1. Prepare a fire and have extra wood handy to supply new coals as old ones die down.
2. Drain roast and discard marinade.
3. Place roast in a roomy pot with
½ cup water
` 1/4 cup cider vinegar
Large onion,chopped
2 bay leaves
½ teaspoon each salt and cloves
Cover pot and place over glowing coals for 3 to 6 hours until meat is tender. Open pot as little as possible but do check occasionally to add water or broth if needed. Remove roast to a cutting board. Stir gingerbread crumbs into remaining broth. Stoke up the fire. Stir gravy over high heat, adding beef broth if needed. The gravy that forms is the best part. Discard bay leaves. Serve with potato pancakes, boiled potatoes, noodles or buttered rye bread.
COME BACK EVERY WEEK FOR NEW RECIPES AND CAMP COOKING TIPS
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