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Campground Potluck Recipe of the Week
(Scroll down for the Camp and RV Recipe of the Week)
Spur-of-the-Moment Pasta Salad
The pasta can be made at home up to three days ahead. Just before serving, fold in the inspiration of the day: grilled vegetables, raw vegetables, diced ham or other deli meat, ripe olives, grated cheese, crumbled feta or blue cheese, diced fresh tomatoes, thawed peas or whatever you have to make a showy pasta salad.
16-ounce package corkscrew pasta
1 cup Italian vinaigrette
Cook and drain pasta and immediately stir in vinaigrette. Put in a zip-top bag and chill until it’s needed. To proceed, put pasta in a big bowl and gently fold in additions of your choice plus more vinaigrette if needed. Serves 16 to 20.
Shortcut of the week: heat and drain canned sweet potatoes, drizzle with butterscotch ice cream syrup and serve.
Shortcut pulled pork: Toss 3 to 4 pounds of lean pork chunks with a package of dry onion soup mix and cook in a pressure cooker or slow cooker (with only enough water to keep it from burning) until it’s easily shredded with two forks. Mix in a can of whole berry cranberry sauce until it melts. Serve in buns.
See Janet Groene's Pantry Recipe of the Week, made with foods you can stow on board for emergencies. http://www.boatcook.blogspot.com
Camp and RV Recipe of the Week
Flat-Out Easy Flatbread
Vary the toppings from here ‘til Sunday while enjoying an easy bread you can make on a griddle or directly on the grill over glowing coals.
13-ounce tube of pizza dough
8-ounce package cream cheese
1 tablespoon freeze-dried chives
3 to 4 plum tomatoes, finely diced and drained
Few grinds of pepper
Unroll the dough and separate into six portions. Using oiled hands, stretch and pat and slap it into thin portions. Grill or cook on a griddle until browned on both sides. Mash remaining ingredients and spread over flatbreads. Eat now or return briefly to the heat for a warm-up.
Cook’s note: To serve it for breakfast, spread with applesauce and peanut butter or cream cheese mashed with crushed pineapple. To serve for dessert, make bread portions smaller. Spread with marshmallow Fluff, top with sliced bananas and drizzle with chocolate syrup.
Janet Groene's book Cooking Aboard Your RV, 2nd Edition, now available in paperback
Get fit by eating all your camping desserts while taking a brisk walk. See pocket sweets recipes at http://www.createagorp.blogspot.com
Cobblers on Command
The crumbly mixture can be made at home and kept in the refrigerator for up to 2 weeks. Individual cobblers can be made as needed in the toaster oven or oven. They’re ideal for breakfast or dessert. More topping? More fruit? Large portion or small? It’s up to you.
2 sticks butter
2 cups minute oats
2 cups brown sugar, packed
1 tablespoon apple pie spice
1 cup chopped nuts
1 cup raisins
Use a pastry blender to cut butter into oats and sugar. Fold in spice, nuts and raisins. Seal in a zip-top bag and keep cold. To make cobbler, put a generous layer of fresh, frozen or canned fruit in an individual size foil pie dish. Sprinkle with crumble mixture and bake at 350 degrees until fruit is bubbly and topping is golden and crispy.
Campfire method: lay out a square of foil and raise corner slightly to form a bowl. Add 1 to 2 cups fruit and top with crumble. Bring four corners together and twist to form a handle. Place on the grate over hot coals until heated through. (Careful! Steam will be hot!) Eat out of the foil.
I like to bring my own, portable grate to use over any campfire. Screw-on legs make it compact; serious construction makes it large enough for steaks and burgers and strong enough to hold a Dutch oven.