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Autumn Leaves (Me Hungry for Camping)
CAMPING & RV
RECIPE OF THE WEEK
Toasted Barley Risotto
This simplified one-pot wonder is a vegetarian main dish for six or a starch side dish for 8 to 10. It’s good plain, or you might add protein with grated Cheddar, crumbled feta, bits of blue cheese or slabs of Parmesan.
2 tablespoons olive oil or butter
Medium onion, finely diced
2 cups pearl barley
2 cans diced carrots drained
1 can mushrooms pieces, drained
1 teaspoon crumbled dried thyme
1 teaspoon powdered vegetable bouillon
1-quart carton vegetable broth
2 cups water
Salt, pepper to taste
Crumbled or grated cheese ad lib
Heat oil or butter in a large skillet or saucepan and sizzle barley about 2 minutes or until it turns light brown. Gradually stir in vegetables to coat. Sprinkle with thyme and bouillon. Add water and broth, cover, reduce heat and simmer until barley and vegetables are tender. Spoon onto serving plates and sprinkle with cheese.
Campground Potluck Recipe of the Week
Salad Stuffed Shells
Use whatever vegetables are available, in as many colors as possible. Amounts are flexible.
1 can artichoke hearts, drained and cut up
1 can corn with red and green peppers, drained
1 cup peas, thawed
Medium red onion, chopped fine
Plum tomato, diced and drained
1 cup mayonnaise
1 cup lemon flavor yogurt
½ cup sour cream
1 teaspoon dried dillweed
1 package jumbo shells, cooked al dente
Whisk together mayo, yogurt, sour cream and dillweed and fold in veggies. Rinse cooked shells in cold water and stuff with vegetable mixture. Arrange on a platter and keep cold. Cover to keep from drying out. Provide a large spoon or small tongs for serving.
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.
NO BAKE DESSERT OF THE WEEK
Honey Bun Icebox Cake
Package of 6 to 8 honey buns such as Little Debbie
1 cup orange soda
3 or 4 pieces orange slice candy
1 8-serving package instant French vanilla pudding
3 1/2 cups milk
1 tub whipped topping
Arrange honey buns in a single layer in a lightly buttered 9 X 13-inch dish Cut to fit as necessary. Save any scraps for another use.
. Drizzle with orange soda. Whisk milk and pudding mix When it begins to thicken, fold in orange candy bits. Spread evenly over buns..Chill until set. “Frost” with whipped topping. Keep cold. and cut in squares. Serves 8 to 10.
SLOW COOKER RECIPE OF THE WEEK
Slow Cooker Turkey Kebabs
It takes time to assemble kebabs, but then the work is done. An easy meal lies waiting in your slow cooker.
1 1/2 cups raw long-grain rice
1 1/2 cups water
2 pounds boneless, skinless turkey cut in 1-inch cubes
2 medium zucchini, cut in half-inch slices
Medium red sweet pepper, seeded and cut in squares
Medium green sweet pepper, seeded and cut in squares
½ cup bottled Italian dressin
Grease cooker and spread rice in the bottom. Add water. Stir.
Using two bamboo skewers for a better grip, make up colorful kebabs by alternating turkey, zucchini and pepper. Nestle in the rice in a single layer. Drizzle with dressing.
If you have to make a second layer of kebabs, spray foil on both sides, place over first layer and put the additional kebabs on top. Drizzle with dressing.
Cook 5 hours on High or 7 hours on Low . Remove kebabs with tongs and serve with rice.
HAPPY HOUR SNACK OF THE WEEK
Sausage Spirals
Roll ‘em up. Keep cold. Slice and bake when ready.
1 pound bulk sausage
Small onion, minced
2 cups bixcuit mix
About ½ cup milk
6-ounce package grated cheese such as Cheddar
Fry out the sausage and onion into fine crumbles. Drain well and cool. Add milk to biscuit mix to make a stiff dough. Roll dough into a rectangle about 10 X 16 inches. Fold cheese into cooled sausage and spread evenly over dough. Roll up from the wide end to form a 16-inch log. Chill one hour or longer.
To serve, cut in half-inch slices. Place on a greased sheet and bake at 400 degrees until browned and toasty.
BE PREPARED
Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, quarantine, can't find ice or propane refills, fire ban, supply chain interruptions, 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
Hobo Sloppy Joe
Try this one on your scout troop. Divide the kids in two teams and see which group can finish grating the Spam fastest. Older kids should be able to use graters safety with adult supervision.
8 cans Spam
3 large onions, diced
2 cups chopped celery
6 cans, 8 ounces each, tomato sauce
1/3 cup each vinegar and brown sugar
2 tablespoons grainy mustard
16-ounce package grated Cheddar cheese
If possible, chill Spam for easier handling. Grate Spam on large holes of a box grater. Chop onions and celery. Combine everything but the cheese in a large pot and stir. Bring to boiling over a hot campfire. Move to a cooler part of the fire and simmer, adding water or broth as needed, until vegetables are tender. Remove from the fire and fold in cheese.
Serve in buns or ladle over campfire-baked potatoes, cooked rice or split biscuits. Serves 30.
Make your own trail mix by the gallon, then seal in snack bags to carry in pocket or pack. Save money, eat healthier https://createagorp.blogspot.com
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