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It's Shock-tober! Be ready with campground recipes that are shockproof in any weather. weather.
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| Home Sweet Home |
Fruit Compote with Pumpkin Dumplings
Make this one-burner sweetie for breakfast or dessert.
Large can peaches, with juice
20-ounce can pineapple tidbits with juice
1 cup cranberry, grape or cherry juice
1 ½ cups biscuit mix
½ cup sugar or equivalent
1 teaspoon cinnamon
½ cup pumpkin puree
Milk or water
Put fruit, juices and water in a roomy saucepan and bring to a low boil. To make dumplings, whisk dry ingredients to mix well. Stir pureed pumpkin into dry mix with enough milk or water to make a stiff dough.
Drop dough by heaping teaspoons onto boiling liquid. Reduce heat but keep liquid at a low boil for 10 minutes without a cover. Then cover and cook exactly 10 minutes more without peeking. Place dumplings in shallow soup bowls and cover with fruits and juices. Serves 6 to 8.
Cook’s note: Serve alone or with cream, yogurt, whipped topping or ice cream.
Campground Potluck
Recipe of the Week
Reuben Bake
I loaf rye bread, cut in cubes
2 cups beef stock
32-ounce can sauerkraut, drained, rinsed & drained
2 cans corned beef
1 tablespoon caraway seeds (optional)
6-ounce bag shredded Swiss cheese
Butter a casserole and add a layer of bread cubes. Scrape excess fat off corned beef and break it up. Place a layer of corned beef over the bread cubes and drizzle with wine. Add a layer of kraut and repeat, layers. Sprinkle with caraway seeds and cover with cheese.
Bake uncovered at 350 degrees until heated through. The casserole can also be assembled a day or two ahead and refrigerated for future baking.
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VEGETARIAN Dish of the Week
Creamy Caraway Noodles
This recipe serves 4 as a main dish and 6 to 8 as a side dish. It isn’t recommended for freezing but it can be made ahead and kept cold. Warm up later in camp.
2 cups low fat sour cream
2 cups small curd cottage cheese
1/3 cup freshly grated hard cheese such as Parmesan
1 ½ tablespoons caraway seeds (or more to taste)
1 tablespoon grainy mustard
3-4 drops hot sauce
6 ounces medium egg noodles
2 tablespoons butter
In a bowl mix everything but the noodles and butter. Cook and drain noodles and stir in butter until it melts. Fold in creamy mixture. Cover, heat through over low heat and serve as is or sprinkled with buttered bread crumbs.
BLACK POT RECIPE OF THE WEEK
Backpack Tomato Sauce
Lentils plus one small can of tomato paste need little room in your backpack or grub box. With water they add up to a hearty sauce. Cook pasta or rice from scratch or open a ready-to-serve packet. Ramen cook quickly. Or, lightweight campers might just spoon this hot sauce over rice cakes or split biscuits.
6-ounce can tomato paste
5 cups water
1 chicken, beef or vegetable bouillon cube
1 onion, diced fine
1 teaspoon garlic salt
1 tablespoon mixed Italian seasoning
1 teaspoon sugar (optional)
Rinse and pick over lentils. For quicker cooking, soak lentils. If not, proceed. Whisk tomato paste and water in a pot. When it’s smoooth, bring to a low boil over a hot fire with the seasonings and lentils. Cover, move from hottest fire to well started coals. Simmer 30 minutes or until lentils are tender. Adjust seasonings to taste.
Cook’s note: If campfire management doesn’t allow for glowing coals, you may need to add water to keep sauce from boiling dry.
NO BAKE DESSERT OF THE WEEK
Tangy Lemon Pie
1 baked pie shell
8-ounce brick of cream cheese
1/3 cup milk
I cup lemon flavor yogurt and
1 cup vanilla flavor yogurt OR
2 cups plain yogurt
1 packet instant lemon pudding mix
Optional:
10 lemon hard candies
Chill pie shell. Let cream cheese soften at “room” temperature and mix with milk, adding yogurt until everything is smooth and creamy. Whisk in pudding mix until it begins to thicken. Put in pie shell. Now let the kinds have fun. Fold the lemon hard candies in a clean cloth and pound with a rock until they are powder, Sprinkle over the top of the pie. Chill.
ARE YOU PREPARED?
Stuff happens when you're away from home too. Be prepared for travel delays, breakdown, sudden evacuation due to fire or flood, 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 camp with no hookups? 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.
MAKE AHEAD DISH OF THE WEEK
Confetti Rice
This classic c side dish is a good choice to make ahead by the carload and freeze in right-size portions in boilable bags. The recipe is easily multiplied. egetables are ad lib. You mght also add broccolibit, mushrooms, tomato bits, corn to make a nutritious and colorful mix.
1/2 pound bacon
1 pound carrots, peeled and diced fine
2 cups celery, chopped
1 cup peas, thawed
4 cups cooked rice
Cut up bacon, fry until crisp and drain bits on paper toweling. Remove excess fat, leaving enough for cooking the carrots and celery, Reduce heat, cover and cook vegetable until tender. Stir in peas for two minutes, then stir in rice.
Cool and bag in boilable bags. Measure into right-size portions for your family, allowing 2/3 to 1 cupful per portion. Freeze. In camp, heat bags in hot water.
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HAPPY HOUR TREAT OF THE WEEK
Party Rye Snappers
Vary the cheese and topping to make this snack a different taste treat each time.
1 loaf sliced, party-size rye bread
8-ounce brick of cream cheese
2 tablespoons milk or tequila
1 cup mayonnaise
1 cup freshly grated or crumbled cheese (Parmesan, blue, feta, Provolone)
½ cup minced scallions
Optional topping: Everything Bagel, Salad Supreme, a tuft of grated carrot or sprigs of parsley
Soften the cream cheese at “room” temperature and mix with milk or tequila, mayonnaise and cheese of choice. Fold in scallions and spread on rye slices. Sprinkle lightly with topping.
LIFESAVER SAUCE OF THE WEEK
Chunky Cherry Sauce
1/4 cup each water, pancake syrup & apple cider vinegar
1 jar, 10 to 12 ounces, cherry jam or preserves
1 teaspoon apple pie spice
1 teaspoon almond flavoring
Over low/medium heat, stir water, syrup, vinegar, cherry jam and spices until melted. When it reaches a low boil, remove from heat, stir in almond flavoring and serve warm over grilled salmon, pork burgers or ham steaks.
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