Camp Cook Secrets and Shortcuts
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com Working up an appetite for camping meals Camp and RV Recipe of the WeekJourney Bread Even if you had nothing else to eat, this hearty fruit-and-nut cake/ bread/snack will give you a square meal. It freezes well, so it’s ideal to have on hand for quick get-aways to a first-come campground. This is best made with an electric mixer, so think if of it as a bake-and-take camping food. It’s the candied cherries and bananas that make it unique. 5 large bananas, ripe enough to mash1 stick butter½ cup vegetable oil1 cup sugar 4 eggs3 cups flour1 tablespoon apple pie spice or pumpkin pie spice1 ½ teaspoons each baking soda and salt2 cups broken walnuts or pecans1 cup candied cherries, coarsely cut up1 cup dried pineapple or mango, coarsely cut up In a large mixing bowl beat bananas, butter, oil and sugar. Beat in eggs, then flour, spice, soda and salt. Mix well, then fold in nuts and fruit. Bake in a greased tube pan at 300 degrees for 90 minutes or until it tests done. Cool, then wrap several hours or overnight to “season”. Cut in portions and wrap individually for easy eating on the go. THUMBNAIL RECIPE OF THE WEEKMuesli “Helper” 10 c. oatmeal flakes & 3 c. mixed dried fruit, mini chocolate chips, broken nuts + 2 T. sesame seeds. Mix and bag. Keep cool and dry. In camp, put 2/3 c. mixture in a single serve container and moisten with liquid such as yogurt or milk. Cover. Let stand in a cool place overnight. To serve add fresh fruit and/or more liquid. 2/3 c. “helper” makes a serving. BONUS RECIPESwift Skillet Chili Attention bean-phobes! No beans in this chili. You can always bulk it up with a can of beans if you dare. You’ll love the new taste and easy prep. 1 pound lean ground beef, pork or turkey1 tablespoon vegetable oil2 ½ cup hashed brown potatoes, thawedLarge onion, dicedSmall green bell pepper, seeded and dicedSmall can sliced mushrooms, drained8- to 10-ounce can tomato sauce1 tablespoon chili powder (or to taste)2 tablespoons steak sauce or WorcestershireSalt, pepper to taste In a large skillet, brown ground meat in hot oil, gradually stirring in potatoes and other vegetables. Stir in remaining ingredients, cover and simmer while flavors blend and vegetables get tender. Serves 4 to 6. What is it really like to live on the go, with no home base, making a living on the road? Do you dream of a life of full-time travel in a home on wheels? For 10 years I was happily homeless, free as the wind, traveling in a 21-foot RV in summer, a 29-foot sailboat in winter, and making a living along the way. My book Living Aboard Your RV,4th Ed. tells how to get away and stay away at any age. Chapters cover choosing the RV, home schooling the kids, ways to make a living and other essentials. http://amzn.to/29XFEkq Campground Potluck Recipe of the Week This recipe is sweet, tangy and cheesy all in one, the perfect side dish. Pineapple Cheese Casserole2 large cans (20 ounces each) pineapple tidbits in their own juice1 large can crushed pineapple in its own juice1/4 cup plus 1 tablespoon flour 6-ounce package shredded sharp Cheddar cheese1 sleeve buttery round crackers (e.g. Ritz)1 stick butter, melted Butter or spray a casserole and set the oven for 350 degrees. Drain pineapple, saving 2/3 cup juice. Put pineapple in the casserole. Whisk flour into reserved juice and pour over pineapple. Add cheese. Crumble crackers coarsely and sprinkle over casserole, then drizzle with melted butter. Bake 30 to 45 minutes or until bubbly and golden. Serves 10. Tip for the Camp Cook * Make your own Irish cream liqueur. Whisk a cup of whipping cream and 1 ½ cups Irish whiskey into a can of sweetened condensed milk. Whisk in 2 teaspoons instant coffee, 2 tablespoons chocolate syrup and 1 teaspoon each vanilla and almond flavorings. Let steep for a few hours. Serve on crushed ice or drizzle on ice cream, pound cake, fruit. Foil Recipe of the Week Prepare in foil, cook in foil, eat from foil Salmon Pinwheels Hot sauce is optional and you can also skip the raw vegetables if you must.6-ounce can boneless, skinless, wild salmon, shredded 2 cups biscuit mix plus more biscuit mix, or plain flour, for shaping dough½ teaspoon dried thymeMilk½ cup finely chopped celery½ cup finely chopped onion1/4 cup finely chopped green pepper Optional Gravy1 can condensed cream of celery, mushroom or chicken soup½ teaspoon smoked paprika 1/4 to 1/3 cup milk Set out four squares of nonstick foil. Brush centers lightly with oil or soft butter. In a bowl mix biscuit mix and thyme with enough milk to make a thick dough. Turn out on floured paper toweling. Knead just until well mixed and pat into a 12-inch square. Scatter salmon and vegetables evenly over dough. Roll up. Cut in 8 slices. Place two slices on each piece of foil and fold foil to seal pac
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
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| Working up an appetite for camping meals |
Camp and RV Recipe of the Week
Journey Bread
Even if you had nothing else to eat, this hearty fruit-and-nut cake/ bread/snack will give you a square meal. It freezes well, so it’s ideal to have on hand for quick get-aways to a first-come campground. This is best made with an electric mixer, so think if of it as a bake-and-take camping food. It’s the candied cherries and bananas that make it unique.
5 large bananas, ripe enough to mash
1 stick butter
½ cup vegetable oil
1 cup sugar
4 eggs
3 cups flour
1 tablespoon apple pie spice or pumpkin pie spice
1 ½ teaspoons each baking soda and salt
2 cups broken walnuts or pecans
1 cup candied cherries, coarsely cut up
1 cup dried pineapple or mango, coarsely cut up
In a large mixing bowl beat bananas, butter, oil and sugar. Beat in eggs, then flour, spice, soda and salt. Mix well, then fold in nuts and fruit. Bake in a greased tube pan at 300 degrees for 90 minutes or until it tests done. Cool, then wrap several hours or overnight to “season”. Cut in portions and wrap individually for easy eating on the go.
THUMBNAIL RECIPE OF THE WEEK
Muesli “Helper”
10 c. oatmeal flakes & 3 c. mixed dried fruit, mini chocolate chips, broken nuts + 2 T. sesame seeds. Mix and bag. Keep cool and dry. In camp, put 2/3 c. mixture in a single serve container and moisten with liquid such as yogurt or milk. Cover. Let stand in a cool place overnight. To serve add fresh fruit and/or more liquid. 2/3 c. “helper” makes a serving.
BONUS RECIPE
Swift Skillet Chili
Attention bean-phobes! No beans in this chili. You can always bulk it up with a can of beans if you dare. You’ll love the new taste and easy prep.
1 pound lean ground beef, pork or turkey
1 tablespoon vegetable oil
2 ½ cup hashed brown potatoes, thawed
Large onion, diced
Small green bell pepper, seeded and diced
Small can sliced mushrooms, drained
8- to 10-ounce can tomato sauce
1 tablespoon chili powder (or to taste)
2 tablespoons steak sauce or Worcestershire
Salt, pepper to taste
In a large skillet, brown ground meat in hot oil, gradually stirring in potatoes and other vegetables. Stir in remaining ingredients, cover and simmer while flavors blend and vegetables get tender. Serves 4 to 6.
What is it really like to live on the go, with no home base, making a living on the road?
Do you dream of a life of full-time travel in a home on wheels? For 10 years I was happily homeless, free as the wind, traveling in a 21-foot RV in summer, a 29-foot sailboat in winter, and making a living along the way. My book Living Aboard Your RV,4th Ed. tells how to get away and stay away at any age. Chapters cover choosing the RV, home schooling the kids, ways to make a living and other essentials. http://amzn.to/29XFEkq
Campground Potluck Recipe of the Week
This recipe is sweet, tangy and cheesy all in one, the perfect side dish.
Pineapple Cheese Casserole
2 large cans (20 ounces each) pineapple tidbits in their own juice
1 large can crushed pineapple in its own juice
1/4 cup plus 1 tablespoon flour
6-ounce package shredded sharp Cheddar cheese
1 sleeve buttery round crackers (e.g. Ritz)
1 stick butter, melted
Butter or spray a casserole and set the oven for 350 degrees. Drain pineapple, saving 2/3 cup juice. Put pineapple in the casserole. Whisk flour into reserved juice and pour over pineapple. Add cheese.
Crumble crackers coarsely and sprinkle over casserole, then drizzle with melted butter. Bake 30 to 45 minutes or until bubbly and golden. Serves 10.
Tip for the Camp Cook
* Make your own Irish cream liqueur. Whisk a cup of whipping cream and 1 ½ cups Irish whiskey into a can of sweetened condensed milk. Whisk in 2 teaspoons instant coffee, 2 tablespoons chocolate syrup and 1 teaspoon each vanilla and almond flavorings. Let steep for a few hours. Serve on crushed ice or drizzle on ice cream, pound cake, fruit.
Foil Recipe of the Week
Prepare in foil, cook in foil, eat from foil
Salmon Pinwheels
Hot sauce is optional and you can also skip the raw vegetables if you must.
6-ounce can boneless, skinless, wild salmon, shredded
2 cups biscuit mix plus more biscuit mix, or plain flour, for shaping dough
½ teaspoon dried thyme
Milk
½ cup finely chopped celery
½ cup finely chopped onion
1/4 cup finely chopped green pepper
Optional Gravy
1 can condensed cream of celery, mushroom or chicken soup
½ teaspoon smoked paprika
1/4 to 1/3 cup milk
Set out four squares of nonstick foil. Brush centers lightly with oil or soft butter.
In a bowl mix biscuit mix and thyme with enough milk to make a thick dough. Turn out on floured paper toweling. Knead just until well mixed and pat into a 12-inch square.
Scatter salmon and vegetables evenly over dough. Roll up. Cut in 8 slices. Place two slices on each piece of foil and fold foil to seal packet, leaving air space to allow dough to rise. .
Handling carefully with tongs, bake packets over a well-started medium fire. Turn often and check for done-ness after about 15 minutes. Dough will rise and turn firm and golden
In a nonstick skillet, heat soup, paprika and milk to until hot and smooth. Open foil packets carefully (steam is scalding) and spread foil to form a dish. Ladle sauce over salmon spirals. Each from the foil. Serves 4.
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