Friday, July 24, 2015

Fast and Easy Meals for Camping and RV Travel

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Campground Potluck Recipe of the Week
(Scroll down for the Camp and RV Recipe of the Week)
On the Town Tiramisu
    Make this dessert even in the most remote campsite to end dinner with a truly uptown dessert for grownups. Don’t forget to put ladyfingers on your shopping list. Limoncello is a liqueur that can be store-bought or homemade.
About 28 ladyfinger cookies
½ cup limoncello
16-ounce tub of part-skin ricotta cheese
1/3 to 1/2 cup sugar ( less for sweeter berries)
Large carton whipped topping, thawed
1 quart strawberries, blackberries or raspberries, cut up
1 teaspoon dried lemon zest (I use Spice Islands) 


    Pan-spray a deep 8 X 10 or 9 X 9-inch dish and line the bottom with ladyfingers. Cut to fit if necessary. Drizzle with half the limoncello. In a bowl mix sugar and ricotta, then fold in whipped topping, zest and berries. Spread half the mixture over the ladyfingers.
    Add another layer of ladyfingers, drizzle with remaining limoncello and top with remaining ricotta mix. Cover with plastic wrap and chill at least three hours and up to 24 hours. Serves 12.
    To create this dish without alcohol, combine 1/4 cup thawed lemonade concentrate and 1/4 cup water and drizzle as directed.

Camp Cook Tips

 
* Campers beware! I  just saw a video promoting the idea of boiling spaghetti in a skillet. HUH? That’s a good way to un-season the iron skillet you carefully “seasoned” for camping. If you boil water in your cast iron skillet it can float all the seasoning out of the pores. Try re-oiling. You may have to re-season all over again.


* Old pillow cases from the house are handy in the camper galley to slip over sooty pots used over the campfire before stowing them in a clean cupboard or grub box.


* A cheap, easy way to separate stacked pans or plates is to use coffee filters. Things ride quieter and are protected from scratching. 


*Do you need to cut up a quiche or brownies you baked in a nonstick skillet? Once scratched, the nonstick finish is ruined. Cut with an inexpensive plastic lettuce knife or a wood popsicle stick.  


* Need a small strainer? Use an ice pick to poke holes in a paper or plastic cup. 


* If you love a slow cooker for camp cooking, it's a crock to haul around a heavy crock. A slow cooker with a metal pan means you can brown the meat on the camp stove first in a skillet. It weighs less and it’s an extra pan to use any time. http://amzn.to/1SAdDyt

* If you want a quick email each time new posts go up here, email janetgroene@yahoo.com and put RV Cook in the subject line. This list is not sold nor used for any other purpose.

See our Pantry Recipe of the Week, made from shelf ingredients when you’re boondocking or unexpectedly  stuck somewhere.  http://www.boatcook.blogspot.com
Camp and RV Recipe of the Week
Apple Sausage Breakfast
    Here’s a way to make a meaty, filling breakfast without eggs.
1 can apple pie filling
½ cup raisins
12-ounce package fully cooked sausage patties, thawed and cut up
1 ½ cups biscuit mix
1 individual packet instant oatmeal (optional)
1 teaspoon cinnamon
1/4 cup sugar or equivalent
Milk or water


    Set the oven to 375 degrees. Spread apple pie filling in a pie dish or casserole sprayed with nonstick coating. Scatter raisins and sausage pieces over apples. In a bowl stir biscuit mix, oatmeal,  cinnamon and sugar with enough liquid to make a thick batter. Spoon evenly over the dish and bake until it’s golden and crusty, about 25 minutes.

Serves 4.
     No-oven method: Proceed as above, using a deep, heavy 10-inch skillet. Drizzle 1/3 cup water over apples. (Added moisture helps keep dish from burning on the bottom.)  Cover tightly and cook over even, low heat until topping is puffy and firm. Keep heat moderate to prevent burning. Topping will not brown but will be delicious and dumpling-like.  You might sprinkle it with cinnamon sugar to add color..