Friday, April 29, 2016

Great RV and Camp Meals Make Campfire Memories

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Campround Potluck Recipe of the Week
(Scroll down for Camp and RV Recipe and a Bonus Recipe)
    Use leftover or canned chicken, turkey or ham. Finger foods are always popular at campground potlucks and this one is easy yet classy.  



Curry Toasts
6 slices bread
½ cup mayonnaise
1 teaspoon mild curry powder
1/4 cup raisins
2 cups finely diced, cooked chicken
Small apple, finely diced
    Toast the bread, cut in quarters on the diagonal and set aside. In a bowl, mix mayonnaise with curry powder. Stir in raisins, chicken and apple. Refrigerate until you’re ready to use it.  Just before serving, mound chicken mixture on the 24  toast points.
 

My RV cookbook, Cooking Aboard Your RV, 2nd Edition, is available from Amazon. Click here. 

See more of Janet Groene's galley-ready recipes at Boat Cook.

Camp Cook Tips
    * Are you always searching for space to hang damp tea towels, dishcloths and such? I’ve had good luck with this travel clothesline Its clips get a grip in a windy campsite and it’s stretchable to span different spaces inside the RV or outdoors. 


    * To wake up to hot cereal, pre-heat a wide-mouth thermos (you need to spoon out the cereal in the morning) with boiling water. Discard that water and add 2 cups boiling water and a cup of oatmeal, Cream of Wheat, etc.  Close, tip gently several times to mix and set aside overnight.  My stainless steel Stanley thermos is darn near indestructible


    * Break up toaster pastries to cover the bottom of a sprayed, nonstick skillet in a single layer. Whisk eggs with salt and pepper, pour over the pastries, cover and cook over medium heat until eggs set. Serve in wedges.


    * Make meat-crust pizza. Press your favorite meatloaf recipe on the bottom and up  sides of a large, nonstick skillet. Cover and cook 10 minutes over High heat. Add pizza toppings, cover and cook over Medium heat until meat is done through. 


    * Break glass in your RV? One way to pick up those tiny, elusive shards is with slices of fresh, moist bread.  Press tightly and glass will stick to the bread. Discard bread where wild animals can’t get at it. 


    * Ants making a trail to your galley? This worked for me. Wet a sponge and sprinkle with a mixture of half borax, half sugar. Place where ants run. Keep it damp.

Camp and RV Recipe of the Week
Corned Beef ‘n Cabbage Sandwiches
    For more than a century, canned corned beef has been a traveler’s best friend. It can be served hot or cold, it keeps for months in your pantry and it can be stretched into a soup, chili or stew to serve a crowd. 

1/3 cup ketchup
2 tablespoons your favorite mustard
1/3 cup pickle relish or chopped pickles, drained
12-ounce can corned beef
2 cups shredded cabbage or packaged cole slaw mix
Optional: salad dressing, mayonnaise, more ketchup


    In a bowl mix ketchup, mustard and relish. Scape any excess fat from the corned beef, put it in the bowl and break it up. Then mix with the cabbage. If desired, make a creamier sandwich filling by adding mayo or more ketchup. Spread in buns or on bread. Makes 8 to 10 sandwiches.
   
Bonus Recipe
Main Dish Potato Pancakes
    Why didn’t I think of this before? Potato pancake mix is so easy to use, and adding meat turns it into one-dish supper. Note that you need two eggs in addition to the egg called for on the package. Here’s how.


1 package potato pancake mix
2 eggs
1 tablespoon flour
1 ½ cups finely cut up cooked meat or fish
Oil for frying
1 can jellied cranberry sauce, chilled
    Make up potato pancake mix according to package instructions. Stir in additional eggs and flour, then meat or fish. Spoon into hot oil to make 3-inch patties. Cook until crusty on both sides. Top each pancake with a thin slice of cranberry sauce. Serves 3 to 4.

Friday, April 22, 2016

Camping Cuisine and Motorhome Meals

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Camp and RV Recipe of the Week 
 Curried Chicken ‘n “Crab”
    Stretch your budget while satisfying your yen for seafood by disguising imitation crabmeat. It adds elegance to chicken curry.
16-ounce package shredded imitation crabmeat
1 pound boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon curry powder
1 ½ cups water
2 tablespoons cornstarch
Salt, pepper to taste

    Thaw shredded crab.. Cut chicken into small bites and saute in melted butter and oil until browned. Stir in curry powder and gradually stir in “crab”. Stir a little of the water into the cornstarch to make a paste, then add water until smooth. Stir into chicken-crab mixture and cook, stirring occasionally, until sauce thickens and clears.  Adjust seasonings and serve over a starch base such as rice, crisp Chinese noodles or campfire-roasted sweet potatoes. Serves 6.

Have you discovered toasted black sesame seeds? They are said to have more antioxidants than the tan ones. Sprinkle on salads, omelets, hummus or almost anything.

Camp Cook Tips
    * Why go through the risk and mess of melting wax to make fire starters? Save candle stubs, assemble tinder and kindling, stick  two or three stubs into the pile and light the wicks.  


    * When camping you can magnify light by reflection in a mirror, water or a piece of shiny foil. Fill a clean, clear glass jar partially with water. Light an inexpensive floating candle . Thanks to the water and glass you get double the glow for up to 4 hours. 

    * I buy gourmet peppercorns in disposable grinders because peppermills rust in outdoor use.  Each time I open a new disposable, I have fresh peppercorns and a new grinder. 


    * According to Boat/US it’s no longer necessary to tap your RV fire extinguishers periodically to loosen  the contents. Modern chemicals do not pack down. It is important, however, to keep extinguishers handy and rust-free. 

    * Crazy? Maybe not for the cautious camper. Sold by medical supply companies to caregivers whose patients are smokers, this fireproof apron adds another layer of protection for the campfire chef.

* Make a bouquet garni.  Put  herbs on a round coffee filter. Gather up to make a pouch and tie closed with string or dental floss. When the stew is done, discard bag. 


* Now that film canisters aren’t used any more, how can you carry small amounts of spices? Save other small containers such as Tic-Tac boxes or prescription pill bottles.

Janet Groene’s new
Food Survival Handbook is a book you’ll use often to plan RV provisions, make an emergency meal, stock your home and RV pantry, find recipes for using foods from the shelf. Order now; you won’t be charged until the book ships next month.

Always have a healthful snack in your pocket when you make these homemade trail mix recipes. Http://www.createagorp.blogspot.com

   
Campground Potluck Recipe of the Week
Peanut Pecan Bean Dip
2 cans, 15 ounces each, white beans, drained and rinsed
1 teaspoon garlic salt
½ cup olive oil and ½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
Variation: substitute ½ cup peanut butter for the olive oil.
Salt, pepper to taste
    If you have a food processor, use it to process everything until smooth. For a chunkier dip,  mash beans with a fork and stir in remaining ingredients. Makes about a quart of dip. Put dip in one or two bowls and surround with raw vegetables or crackers, perhaps one platter of each.
 






 



Bonus Recipe
Caramel Pumpkin

Poke Cake
    Bake a plain 9 X 13-inch cake or buy two pound cakes to make this moist dessert. No frosting required. This is a good bake-take recipe. If it’s made ahead, cool it, cover and chill. I bring just the cake, add the pumpkin later in camp and serve it while it's still warm. Yum!
Plain yellow cake to fill a 9 X 13-inch pan
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup each water and pancake syrup or corn syrup
Small can evaporated milk (2/3 cup)
½ stick butter
1 cup canned pumpkin (not pumpkin pie filling)


    Use a round handle (such as a wooden spoon) to poke holes all over the cake. Set aside. Bring water, sugar, cinnamon and syrup to a boil for 5 minutes in a 1 1/2- quart or larger pan. (It may foam up.) Remove from heat and stir in milk and butter. When butter melts, stir in pumpkin. Slowly drizzle over the cake. Take your time,  allowing the mixture to soak in. Makes 12 pieces. Leftovers should be kept cold.