Friday, March 27, 2015

Big Meals for Camping, RV Travel

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In this post: A Campground Potluck Recipe of the Week, links to more info for  campers, assorted tips and an everyday  Camp and RV Recipe of the Week.

Campground Potluck Recipe of the Week
Calico Chicken and Rice
    Make this in a disposable casserole to cut down on dishwashing. For safer handling of disposable pans, which can be floppy,  place the casserole on a cookie sheet.

1 deli roasted chicken
3 cups long-grain raw rice
15-ounce can diced carrots, drained
15-ounce can short-cut green beans, drained OR
2 cups thawed peas
15-ounce can whole kernel corn
1 packet dry onion soup mix
6  cups water

    Set the oven for 350 degrees and spray a large casserole. Dice meat from the chicken. If you’re thrifty,  save the carcass to make soup. In any case, dispose of the bones securely so wild animals can’t get into them. Cooked bones are hazardous to critters.
    Mix chicken and raw rice in the baking pan with carrots, corn and green beans.  Sprinkle evenly with soup mix and pour water over all. Stir. Cover with foil and bake 40 minutes or until rice is tender and water is absorbed. Makes 10 to 12 potluck portions.  


Boondocking? See Janet Groene’s Pantry Recipe of the Week, made entirely with shelf-stable foods from the supermarket, at http://www.Boatcook.blogspot.com

Are you a woman on the go by RV, camper, motorhome? You’re not alone, cupcake. Join us at http://www.solowomanrv.blogspot.com.

Kids on board? Check out travels with Kevin, Janet’s SATW* traveling teddy bear, at http://www.KevinTBear.blogspot.com *Society of American Travel Writers

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Did you know that Janet wrote a cookbook just for you? It’s Cooking Aboard Your RV, now out in its 2nd Edition.
 

If you'd like a quick email each time new posts go up here, usually each Friday,  email janetgroene@yahoo.com and put RV in the subject line.
   
Camp and RV Recipe of the Week

Pine Forest Pineapple Casserole
    This simple side dish is ideal with ham or almost any other meat. It’s a nice change from candied sweet potatoes and it’s a snap to make. It’s also substantial enough to serve as a vegetarian main dish.
20-ounce can of pineapple tidbits in juice
4 cups unseasoned croutons
1 cup shelled pistachio nuts
1/2 cup sugar (optional)
4 eggs
Juice from the pineapple
1 stick butter, melted

     Set the oven to 350 degrees.  Drain and save the pineapple juice. Butter a 9 X 13-inch casserole. In it mix the drained pineapple, croutons and pistachios. Whisk the sugar and eggs with the pineapple juice until well blended, then whisk in the melted butter. Pour evenly over the casserole. Cover casserole and bake 30 minutes, then uncover and bake 10 to 15 minutes more until the top is toasty. Serves 4 as a main dish, 6 to 8 as a side dish. 


Where to go next in your RV? Janet posts hot flash news of events, concerts and festivals as short travel tidbits.

Friday, March 20, 2015

Recipes for RV Travel, Camping, Tent Campers


blog copyright janet groene, all rights reserved. To ask about placing ad or sponsoring a post email janetgroene@yahoo.com.


Need a book on RVs, a travel destination or a camp cookbook?  Amazon has the library you need in any form from paper and e-books to audio, large print or rare finds.



 Camp and RV Recipe of the Week
Faux  Crepes
    Cut off the crusts if you wish. Either way, this works best with square, moist supermarket sandwich bread.

8 to 10 slices white sandwich bread
Soft margarine or butter
Sugar
Cherry jam
2 tablespoons or more butter for frying
Canned cherry pie filling
2 tablespoons cherry liqueur, rum or brandy (optional)
Powdered sugar or whipped topping

    Use a rolling pin or a round bottle to roll the bread as thin as possible. Work in both directions so the bread stays square. Butter the bread, spread with a little jam (do not over-fill) , and press in half diagonally to form triangles. Weight with a plate if necessary. The jam should glue them shut. Sprinkle lightly with sugar.
    Melt butter in a large, nonstick skillet and fry the “crepes” on both sides, pressing to flatten and  adding more butter as necessary, until they are crusty and golden.  Remove from the pan. Empty the pie filling into the same skillet, stir in liqueur if using and cook over low heat to heat through. Spoon over crepes and spritz with whipped cream or sprinkle with powdered sugar. Makes 8 to 10 “crepes”. Serve one or two per person.

Emergencies happen. See Janet Groene’s Pantry Recipe of the Month, made entirely from ingredients that keep for weeks in your cupboards or grub box, at Boat Cook.
------------------------------------------------------------
Bonus recipe: If your cuisine celebrates freshly ground pepper, try this mix in your pepper grinder. 


3 tablespoons mixed whole peppercorns (white, black, pink, etc.)
1 teaspoon whole crushed, dried pepper flakes
Mix well and put in a  pepper grinder. Grand as needed.
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Campground Potluck Recipe of the Month
Quick Rice Pudding
     If you don’t have a freezer, that’s OK. Keep the frozen whipped topping in a  well-chilled ice chest, where it will thaw but will be OK for several days.

5 cups water
½ cup brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins
1 cup chopped nuts (optional)
8-ounce carton caramel-flavor yogurt
1 quart frozen whipped topping, thawed

    Bring water and sugar to a boil in a large pot.  Stir in instant rice and salt, cover tightly and let stand 7 to 10  minutes or until water is absorbed. Fold in  remaining ingredients ending with the whipped topping. Serve at once or chill. Serves 12.
    Cook’s note: small clear plastic disposable cups look good, cost little are just the right size for serving small portions of pudding at a potluck.

Snacks are healthier and more economical when you make them yourself. Control ingredients, control portions. Recipes http://www.CreateAGorp.blogspot.com

Friday, March 13, 2015

Camping Meals for Outdoor Feasts

blog copyright janet groene. All rights reserved. To ask about permissions, placing an ad or sponsoring a post email janetgroene@yahoo.com











Campground Potluck Recipe of the Week
Each week we present a recipe large enough to serve at least 8 people yet easy enough to prepare at the campsite. Have one to share? Leave it as a Comment.

Spice-Soaked Shrimp
    It’s easy on you because all the work is done the day before. While they chill in the icebox or fridge, the shrimp drench themselves in flavor. If you camp without a freezer, put the bag of frozen shrimp in another bag (to keep odors out of the ice chest)  and let it thaw in the ice up to two days.

2 to 2 ½ pounds cooked, de-veined, medium/small shrimp
3 sweet onions  (such as Vidalia) sliced in thin rings
1 cup canola oil
½ cup vinegar
1/4 cup ketchup
½ teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
    Thaw and drain shrimp. Cut up if they are too large. Put them in a seal-able plastic bag with the onion rings. Whisk oil, vinegar, ketchup, mustard , cayenne and black pepper. Pour over shrimp. Chill overnight, turning the bag occasionally so flavors can blend. Serve cold. Makes 8 to 10 servings.
    Serving suggestion: you don’t want guests to miss the marinated onions, so provide small cups or dishes to hold individual  servings of the shrimp and a share of the sauce. Clear plastic bathroom size plastic cups are a good choice for serving appetizer-size portions.
See more of Janet Groene’s simplified recipes at http://www.BoatCook.blogspot.com

Love to snack? Eat healthier and save money by making your own trail mixes. See snack recipes, many of them requiring no cooking, at Create A Gorp.



 Many inexpensive LED solar lights are on the market these days but I like this outdoor quality post light to clamp to whatever is handy in each campsite. It's made for boats so it should hold up well to tough use, even when you're camping in saltwater breezes. 

Looking for an RV gift for Mother's Day, birthday or a "house" warming for a new RV-er? I love this whimsical RV mat

Camp and RV Recipe of the Week

Swiss Family Robinson Breakfast
    A variation of the Swiss classic dish called muesli, this breakfast spends all night turning into a nutrition-packed, creamy, flavorful and filling breakfast for two.
½ cup vanilla flavor Greek style yogurt (try other flavors too)
½ cup one-minute rolled oats
1 cup milk (low-fat is OK)
2 tablespoons jam, preserves or marmalade
2 tablespoons (or to taste) seeds (chia, hemp, flax, sunflower, pumpkin)
1 tablespoon chopped dark chocolate
2 tablespoons sliced, roasted almonds
    Mix everything but the almonds and chill overnight in the refrigerator or ice chest. Divide into two bowls and sprinkle each serving with sliced almonds. Serves 2.

Friday, March 06, 2015

Camping and RV Meals Rough It Easy

blog copyright janet groene, all rights reserved. To ask about sponsoring a post or placing an ad email janetgroene@yahoo.com


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Campground Potluck Recipe of the Week
Chicken ‘n Beans
6 boneless, skinless chicken thighs
3 cans, about 15 ounces each, baked beans
1/2 cup ketchup
1/4 cup each soy sauce,  brown sugar and  apricot jam


    Cut chicken thighs in half to make 12 portions. Put the beans on a greased casserole and arrange chicken on top. Whisk ketchup and remaining ingredients and spoon over chicken. Cover with foil and bake 1 hour at 350 degrees. Remove foil and bake another 10 minutes.
    Campfire method: Put beans in a  Dutch oven or iron skillet and arrange chicken pieces on top. Do not stir. Cover and surround with medium coals until beans bubble. Mix remaining ingredients, spoon over chicken pieces, cover and cook 20 minutes more over medium heat (don't let beans burn on the bottom). Chicken tests done at 170 degrees.
    Makaes 12 potluck portions.

See Janet Groene’s Pantry Recipe of the Week at http://www.BoatCook.blogspot.com. They're made entirely from foods from the supermarket shelf and require no fresh ingredients unless, of course, you have them on hand. They’re ideal for emergencies and boondocking.


To receive a brief email reminder each time a new post goes up here (usually each Friday) email janetgroene@yahoo.com and put RV Remove in the subject line. 

Healthier snacks are those you make at home when you’re in control of costs, ingredients, portions. Many of these recipes require no cooking. See Create A Gorp

 
Campground quickie: crush shredded wheat in a plastic bag and mix with brown sugar and cinnamon, Pile into drained peach halves and sauce with French vanilla coffee creamer. Good for dessert or breakfast.

Overnight salad: Combine a can of sauerkraut with chopped sweet onion, peppers, celery and carrot and sprinkle with ½ cup sugar. The next day, stir and serve.  


See some of Janet Groene’s books to add to your book shelf.  http://www.amazon.com/Janet-Groene/e/B002880SLS/ref=sr_ntt_srch_lnk_13?qid=1423118732&sr=8-13 


Camp and RV Recipe of the Week
Applesauce Sweetcake Skillet
    Serve these biscuits for breakfast, dessert or any time. The key to cooking biscuits in a skillet is to surround them with an even envelope of heat. A heavy skillet and tight cover are important. If you’re impatient, biscuits will burn on the bottom and stay raw in the middle.

1 package of 8 to 10 buttermilk biscuits
2 cups applesauce
½ cup brown sugar (more or less to taste)
1 teaspoon cinnamon
1/4 cup each  raisins, chopped nuts
    Grease a cold,  heavy skillet and line it with the biscuits. Cover and place over a medium burner until biscuits rise and brown on one side. Turn biscuits over, cover and brown the other side. In a bowl mix applesauce and remaining ingredients. Spoon over biscuits, cover and cook until heated through. Put biscuits on plates and spoon on the hot sauce.

Friday, February 27, 2015

Snappy Meals Make Happy Campers

blog copyright janet groene, all rights reserved. To ask about placing an ad or sponsoring a post email HosterPoster@outlook.com











Camp and RV Recipe of the Week
( To view the Campground Potluck Recipe of the Week,, scroll down)

No-Cook Noodle Tuna Hot Dish
When you start with crisp Chinese noodles, you skip having to boil water to cook egg noodles. 
4 cups crisp Chinese noodles
4 ti 5 scallions, sliced (white and light green parts only)
10-ounce can tuna, broken up
Family-size can condensed cream soup (mushroom, chicken, celery)
Half soup can milk or water
1 teaspoon crumbled dried thyme
½ cup broken cashews


    Spray a 9 X 13-inch baking dish with nonstick spray. Add noodles, reserving ½ cup. Sprinkle with half the scallions. Break up tuna and distribute over noodles.  Whisk soup, liquid and thyme and pour over the casserole. Top with cashews and reserved  noodles. Bake at 350 degrees for about 20 minutes or until bubbly. Garnish with remaining scallions. Makes 4 to 6 servings.

See our Pantry Recipe of the Week, using no fresh ingredients. Then keep a well-stocked pantry for emergencies, boondocking or prepping.
                           
Bonus recipe idea: Add a handful of grated sharp cheddar cheese to 2 cups biscuit mix and proceed to make biscuits according to package directions EXCEPT use ketchup instead of milk or cream. Great with a bowl of soup for supper.

If you’re thinking of converting your camper  to energy-saving LED lighting , click here for the biggest selection of bulbs and fixtures. Then make the changes as the budget allows.

It’s also a good time to think solar for the motorhome, RV, trailer or even a tent.   click here to get three free quotes from solar installars in your area.

Healthy, homemade snack recipes save money. Fine-tune these recipes to suit your own dietary needs.l Package for the trail or for portion control or serve in bowls around the campfire. Go to http://www.createagorp.blogspot.com


Campground Potluck Recipe of the Week
Hot Dog Dumpling Stew

    It’s economical, it’s quick and it will have the kids saying, Hot dog! Hot dogs are a camping essential because they’re so versatile. And they are vac-packed to last days longer in the icebox than fresh meats.

1 pound hot dogs, cut in bite size
Medium onion, finely diced
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper (optional)
8-ounce can tomato sauce
3 cups water
15-ounce can diced potatoes, drained
15-ounce can diced carrots, drained
Dumplings:
2 cups biscuit mix
Water, milk or cream

Put hot dogs in a large saucepan or deep skillet. (Large diameter is needed to make room for dumplings.)  Add onion, sugar, Worcestershire, pepper, tomato sauce and water. Bring to boil, then reduce heat to keep it at an active simmer. Mix biscuit mix and liquid to make a stuff dough and drop by tablespoons on the simmering liquid. Cook 10 minutes uncovered, then 10 minutes tightly covered. Serves 6 to 8. 

Cook’s note: For the fluffiest dumplings, make this just before serving.