Friday, September 19, 2014

Camping Recipes Get Straight A's for Easy Cooking

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 An RV has everything including the kitchen sink

drawing courtesy Durango









Make one big sandwich, then cut the sliders. Each package makes 12 portions.

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Campground Potluck Recipe of the Week

Shortcut Sliders

    The work is all done after you assemble mountains of these bite-size sandwiches. You’ll need the kind of dinner rolls that are  sold 12 to a package, all hitched together.They are great for tailgating. Make the foil packages ahead, keep cold, then heat on the grill or in the oven.

2 packages, 1 dozen each, fully baked dinner rolls
1 jar apricot jam
1 bottle Dijon mustard
12 ounces (or more to taste)  thin-sliced deli ham or turkey
8-ounce package grated Cheddar cheese

Remove rolls from the package in one piece. Carefully cut the top half off the entire piece. For now you're making one big sandwich. Carefully spread one cut side generously with jam and the other cut side with mustard. 

Set the bottom half on piece of foil and sprinkle with grated cheese. Add a layer of meat, then another sprinkling of cheese. Top with the other half of the roll. Bring foil up to wrap the package. Repeat with the second dozen rolls.  Place foil packages on the grill over medium coals and cook a few minutes on each side, turning several times, to heat through and melt the cheese.

To serve, fold back foil and use a long, sharp, serrated knife to cut each into 12 sliders. Makes 24.

Campground chef tip: To make an even cut when cutting the un-separated rolls in half, mark the halfway point with toothpicks. Cut with a long bread knife. 

This week's tip at Solo Woman RV is about how to remain anonymous online when you're on the go. 

If you're a snacker but want to nosh on more healthful stuff, see Create A Gorp for money-saving, calorie-shaving trail mix recipes.

Boondocking at Burning Man, Quartzite or your own secret spot? Find pantry recipes that require no fresh ingredients at Boat Cook

Camp and RV Recipe of the Week


ChickaLentil Stew

    Make this for eight campers now or freeze in batches according to your needs.  Lentils
should be picked over (there may be a pebble or two) and washed well.  They are the perfect camping staple, light to carry and quick to cook. 

8 meaty chicken thighs
1 tablespoon minced garlic
1 tablespoon canola oil
Large onion, diced
Large carrot, diced
Large stalk celery, diced
3/4 cup lentils
14-ounce can chicken broth
14-ounce can diced tomatoes
1 teaspoon Italian seasoning mix
Salt, pepper to taste

    In a large skillet, pot or Dutch oven brown chicken in hot oil, gradually stirring in the
garlic, vegetables and lentils. Add broth, tomatoes and Italian seasoning. Bring to a boil, cover and simmer over low heat 30 minutes or until lentils are tender. Add salt and pepper to taste. Serve as is or over rice. Complete the menu with a leafy salad and crusty bread

Campground Cook Tip of the Week: If you don’t have a sieve for washing lentils, rice and other small food, use your ice pick to make holes in an aluminum pie plate.


Friday, September 12, 2014

Camp and RV Cooking for Fun Times

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How many times have you wished for a "sky hook" at the campsite to hang up gear? Now Cinch to Hang is a strong, versatile way to wrap a strap around the tree with up to four hooks. Yes, it's allowed. No, it won't harm the tree. Each hook holds up to 50 lbs.  Look for it in camping supply stores.

If you want a quick email reminder each time a new post goes up here (usually each Friday) email janetgroene@yahoo.com and put RV in the subject line.

Campground Potluck Recipe of the Week
Bacon-Basted Baked Corn
    This casserole bakes carefree while you enjoy a potluck gathering. Your secret ingredient is dry mustard.

4 cans, 15 ounces each, whole kernel corn

1 onion, diced
1 teaspoon dry mustard
1 1/2 cups ketchup
2 tablespoons brown sugar
3 slices thick-sliced bacon, cut up OR
4 regular bacon slices, cut up
    Butter a 9 X 13-inch casserole. Drain corn except for one can. Put drained and undrained
corn in the casserole. Sprinkle with diced onion. In a small bowl whisk mustard, ketchup and brown sugar and spoon evenly over the corn. Dot top of casserole with bacon pieces. Bake 30-40 minutes at 350 degrees. Serves 10.

See more of Janet Groene’s recipes for the RV kitchen, boat galley or tiny kitchen at
http://www.BoatCook.blogspot.com


Snack attacks are healthier when you make your own trail mix using ingredients you know and trust. Save money too. Find easy recipes at http://www.CreateAGorp.blogspot.com

Are you a woman who is involved in the wonderful whirl of RV travel and life? Join us at http://www.SoloWomanRV.blogspot.com and share, vent, opine, joke or qvetch.
Camp and RV Recipe of the Week
Hard Times “Oysters”
    From the 1930's, this recipe substituted for seafood during dark days of the Depression. Eggs provide protein so these “oysters” are a crusty, healthful and delicious vegetarian main dish.

2 cups diced plum tomatoes, drained
1 tablespoon sugar
1 teaspoon each salt, lemon pepper
½ teaspoon each dried thyme, garlic powder
4 eggs
Dry bread or cracker crumbs
Vegetable oil for frying
    Let tomatoes drain while you whisk sugar, seasonings and eggs. Fold tomatoes into the
egg mixture with enough crumbs to make a stiff dough. Drop by tablespoons in hot oil and fry until toasty. Serves 4.

Friday, September 05, 2014

I Tried It and It Works

Debbie Meyers Green Boxes and Bags

A personal note. I have been field testing Debbie Meyer green bags and green boxes (plastic storage containers) for a month, and I’m wowed at their value to the camper who provisions for  weeks at a time. I’ve never had such crisp, green broccoli. Zucchini lasts and lasts. Lettuce has always been a storage problem, but now it lasts for weeks and the cabbage still looks good after a month.

The products absorb ethylene gas, thus retarding spoilage. It’s important to read directions to get the best benefit out of the products. Some produce items should not be stored together. Note too that the bags and boxes lose their qualities after 8 to 10 uses, although they’re still useful as plastic bags and boxes. 


 These products were always a “maybe” for me but with
produce prices in our area going through the roof, “green” is now a must.

--Janet Groene

Great Camping, RV Meals Fast as Greased Lightning

blog copyright janet groene, all rights reserved. To ask about rates for placing an ad or
sponsoring a post, email HosterPoster@live.com
This blog is available from Amazon by subscription for Kindle and other e-readers. Click here for a free trial.

Campground Potluck Recipe of the Week

                                       Green ‘n Gold Casserole 

 Bring out this casserole in honor of the Green Bay Packers or your other fave green 'n gold team.

2 cans, 15 ounces each, cream-style corn
1 1/2 cups dry bread crumbs
2 cans, 15 ounces each, cut green beans, drained
Small onion, finely chopped
Small jar diced chilies, well drained

2 eggs
2 cups milk or half and half
 

Freshly ground pepper
½ stick butter, melted

    Butter a deep, 9 X 13-inch casserole and set the oven to 350 degrees. In the casserole  use a fork to mix the corn and half of the bread crumbs. Stir in
green beans, onion and chilies.  In a bowl whisk milk and eggs and stir into the corn mixture. Shower lightly with ground pepper to taste. At this point the casserole may be covered and refrigerated up to 24 hours.
    To proceed, sprinkle remaining bread crumbs on top and drizzle with melted butter.  Bake 30 minutes  or until set, as for custard. If the casserole was refrigerated, baking time will be longer. Serves 10.

If you love RV travel you’ll love to read about places to go, festivals to see. Click on Travel Tidbits

No fresh foods are needed in our Pantry Recipe of the Week at Boat Cook. Always have some shelf-stable foods in reserve for boondocking and emergencies.

 
Can you make smarter choices in restaurants during your RV travels? See recommendations from this famous cardiologist at http://www.SoloWomanRV.blogspot.com 


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Camp and RV Recipe of the Week
            Tangy Rice Casserole

1 ½ cups water
10-ounce package frozen, chopped broccoli, thawed and drained
1 cup instant rice
1 can condensed cream of mushroom soup
1/3 cup milk
½ teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
Grated cheese

    In a saucepan bring water and broccoli to a boil for 3 minutes. Stir in rice well. Remove
from heat and let it stand, covered, 7 to 10 minutes for rice to absorb liquid. In a bowl whisk soup, milk, mustard and Worcestershire sauce. Fold into rice mixture and heat gently over very low burner until heated through. Sprinkle with cheese. Serves 4.