Brake for Road Trip & Camping Recipes
Blog copyright Janet Groene 2023, all rights reserved. To ask about rates to place your ad for one year on all six Groene sites email janetgroene@yahoo.com Camp and RV Recipe of the WeekEggy Mac ‘n Cheese Part omelet, part mac ‘n cheese, this energy-rich, custard-like dish is loaded with protein, so a little goes a long way. It's a gentle, comfort meal that goes down easy. 2 cups milk1 cup water1 cup macaroni½ stick butter, cut up3 eggs1 teaspoon each salt, pepper1/4 teaspoon ground nutmeg (optional)8-ounce package grated Cheddar cheese Bring milk and water to a boil and stir in macaroni. Lower heat and cook 7 minutes or until macaroni is tender. While it cooks whisk eggs with seasonings. Stir butter and eggs into hot macaroni and stir over very low heat until eggs set. Remove from heat and stir in cheese. Cover and let cheese melt. Stir and serve. Serves 4 to 6. Tips for the Camp Cook * In a small saucepan or skillet, heat a cup of water to boiling. Remove from heat. Stir in 1 teaspoon chicken bouillon until it dissolves, then stir in 1 tablespoon each olive oil and Dijon mustard and 2 tablespoons balsamic vinegar. Spoon sparingly over meat, eggs, omelet or hot vegetables. * Save little plastic tags that come on bread wrappers. They’ll come in handy for tagging, bagging and labeling in camping. * Easy cobbler. Put a large can of peach slices and juice in a 9 X 13-inch pan. Stir in a tablespoon of minute tapioca. Bake 15 minutes at 375 degrees. Carefully remove from the oven (liquid will be very hot) and quickly top with cinnamon rolls from a tube. Return to the oven until rolls are golden brown. Apply glaze that comes with the can. Serve with a spoon. * When shopping for sausages and other variety meats, read labels for cooking instructions.Some need only warming; others need thorough cooking. Foil Recipe of the WeekHotsy Totsy Tater Kisses 4 slices from a large sweet onion1 can baby carrots, drainedLemon pepperAbout 4 cups Tater Tots, thawed4 hot dogs or other cooked sausage, sliced thinFrench dressing Set out four squares of foil and grease the middle. Place a slice of onion on each. Top with some baby carrots. Sprinkle very lightly with lemon pepper. Bring up edges of the foil to form a shallow bowl. Pile on Tater Tots and hot dogs. Drizzle each very lightly with French dressing. (You can always add more later at the table). Seal packets. Cook on the grill or grate, onion side down, over medium heat 15 to 20 minutes until heated through. Serves 4. Even if you’re not a prepper at home it’s smart to have back-up foods when you’re camping, yet storage space is limited. This book is written for campers and boaters who need to provision with the most nutrition per inch, per ounce, per dollar. Survival Food Handbook is your guide to shopping the supermarket for emergency foods: what, how, how much, how long. http://amzn.to/1WdYqbeFREEZE AHEAD RECIPE OF THE WEEK Bake these muffins by the carload at home or in your RV oven. They are good travelers and they really REALLY amp up your fiber intake. Note that these muffins are very low in fat and are egg- free. Sweetness is provided by the molasses and raisins. 1 navel orange1 ½ cups wheat or oat bran (not bran cereal)2 cups flour 1 teaspoon baking powder1 ½ teaspoons baking soda½ cup molasses2 cups buttermilk1/4 cup vegetable oil ½ cup raisins or Craisins (or more to taste) Set the oven to 425 degrees F. Prepare 24 muffin cups. Cut up the orange. Remove seeds. Whirl orange, including skin, in the blender or food processor until it’s mush. Set aside. Put dry ingredients in a bag and jostle to mix. In a bowl, whisk wet ingredients. Dump in dry ingredients and mix just until the dough is evenly moist. Fold in raisins if using. Bake 15-20 minutes until muffins test done with a toothpick. Cool, wrap and freeze or keep cool. Campground Potluck Recipe of the Week Bullseyes You don’t have to be a genius at math to multiply this incredibly easy, eye-appealing recipe for a crowd. 12 slices Canadian bacon6 slices of Swiss cheese1 pint egg salad, your own or from the deli (2 cups)Small jar diced pimento, well drained Arrange Canadian bacon slices on a serving tray. Cut cheese on the diagonal and lay across bacon. Put a mound of egg salad on top. Garnish with a small piece of pimento. Serve at once. Provide a small pancake turner for serving. Makes 12 portions. SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
Blog copyright Janet Groene 2023, all rights reserved. To ask about rates to place your ad for one year on all six Groene sites email janetgroene@yahoo.com
Camp and RV Recipe of the Week
Eggy Mac ‘n Cheese
Part omelet, part mac ‘n cheese, this energy-rich, custard-like dish is loaded with protein, so a little goes a long way. It's a gentle, comfort meal that goes down easy.
2 cups milk
1 cup water
1 cup macaroni
½ stick butter, cut up
3 eggs
1 teaspoon each salt, pepper
1/4 teaspoon ground nutmeg (optional)
8-ounce package grated Cheddar cheese
Bring milk and water to a boil and stir in macaroni. Lower heat and cook 7 minutes or until macaroni is tender. While it cooks whisk eggs with seasonings. Stir butter and eggs into hot macaroni and stir over very low heat until eggs set. Remove from heat and stir in cheese. Cover and let cheese melt. Stir and serve. Serves 4 to 6.
Tips for the Camp Cook
* In a small saucepan or skillet, heat a cup of water to boiling. Remove from heat. Stir in 1 teaspoon chicken bouillon until it dissolves, then stir in 1 tablespoon each olive oil and Dijon mustard and 2 tablespoons balsamic vinegar. Spoon sparingly over meat, eggs, omelet or hot vegetables.
* Save little plastic tags that come on bread wrappers. They’ll come in handy for tagging, bagging and labeling in camping.
* Easy cobbler. Put a large can of peach slices and juice in a 9 X 13-inch pan. Stir in a tablespoon of minute tapioca. Bake 15 minutes at 375 degrees. Carefully remove from the oven (liquid will be very hot) and quickly top with cinnamon rolls from a tube. Return to the oven until rolls are golden brown. Apply glaze that comes with the can. Serve with a spoon.
* When shopping for sausages and other variety meats, read labels for cooking instructions.Some need only warming; others need thorough cooking.
Foil Recipe of the Week
Hotsy Totsy Tater Kisses
4 slices from a large sweet onion
1 can baby carrots, drained
Lemon pepper
About 4 cups Tater Tots, thawed
4 hot dogs or other cooked sausage, sliced thin
French dressing
Set out four squares of foil and grease the middle. Place a slice of onion on each. Top with some baby carrots. Sprinkle very lightly with lemon pepper. Bring up edges of the foil to form a shallow bowl. Pile on Tater Tots and hot dogs. Drizzle each very lightly with French dressing. (You can always add more later at the table).
Seal packets. Cook on the grill or grate, onion side down, over medium heat 15 to 20 minutes until heated through. Serves 4.
Even if you’re not a prepper at home it’s smart to have back-up foods when you’re camping, yet storage space is limited. This book is written for campers and boaters who need to provision with the most nutrition per inch, per ounce, per dollar. Survival Food Handbook is your guide to shopping the supermarket for emergency foods: what, how, how much, how long. http://amzn.to/1WdYqbe
FREEZE AHEAD RECIPE OF THE WEEK
Bake these muffins by the carload at home or in your RV oven. They are good travelers and they really REALLY amp up your fiber intake. Note that these muffins are very low in fat and are egg- free. Sweetness is provided by the molasses and raisins.
1 navel orange
1 ½ cups wheat or oat bran (not bran cereal)
2 cups flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
½ cup molasses
2 cups buttermilk
1/4 cup vegetable oil
½ cup raisins or Craisins (or more to taste)
Set the oven to 425 degrees F. Prepare 24 muffin cups. Cut up the orange. Remove seeds. Whirl orange, including skin, in the blender or food processor until it’s mush. Set aside. Put dry ingredients in a bag and jostle to mix.
In a bowl, whisk wet ingredients. Dump in dry ingredients and mix just until the dough is evenly moist. Fold in raisins if using. Bake 15-20 minutes until muffins test done with a toothpick. Cool, wrap and freeze or keep cool.
Campground Potluck Recipe of the Week
Bullseyes
You don’t have to be a genius at math to multiply this incredibly easy, eye-appealing recipe for a crowd.
12 slices Canadian bacon
6 slices of Swiss cheese
1 pint egg salad, your own or from the deli (2 cups)
Small jar diced pimento, well drained
Arrange Canadian bacon slices on a serving tray. Cut cheese on the diagonal and lay across bacon. Put a mound of egg salad on top. Garnish with a small piece of pimento. Serve at once. Provide a small pancake turner for serving. Makes 12 portions.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
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