Camp Style Cooking, Tents to RV's
Blog copyright Janet Groene 2023. To ask placing your ad on all six Groene sites for one year one low rate, email janetgroene at yahoo.com RED ALERT! Snowbirds, go to tropichideaway.com for a 30% discount on early bookings. New and accepting reservations after August 1, the 190-site luxury Tropic Hideaway eresort fo RV's in Orange Beach, Alabama offers luxury RV living with a tropic vibe. The resort on the Gulf of Mexico just west of the Florida Panhandle has a swimming pool, dog park, laundry, rental golf carts, clubhouse and pickleball. Campfire Meal of WeekCuban Pork Chops Cook these individual meals in foil on the campfire or grate and eat right out of the foil. Juices of the chops mix with the flavors of mustard and creamy mushroom soup to form a delectable sauce. Rice and black beans can be homemade, canned or from a pouch. Don’t do rum? Use mango nectar instead. 6 lean, meaty pork chopsGulden’s or other rich, golden brown mustardLarge yellow sweet pepper3 cups ready-to-eat rice with black beans6 teaspoons coconut rum 1 can condensed golden mushroom soup “Butter” one side of each chop with mustard. Place chops mustard side up, on a large square of greased foil. Slice off the top and bottom of the pepper, remove seeds and make 6 round slices. Place one slice on each chop and pile the center with 1/2 cup rice mixture. Drizzle each with a teaspoon of rum. Divide the soup six ways, spooning it undiluted soup over rice. Bring up corners of the foil and twist to form a tight seal. (Like a Hershey kiss.) The twisted foil also forms a handle. Place over a medium grill, chop side down, for 20 minutes. Then use an instant-read thermometer to check one chop for done-ness.Cook’s note: When cooked this way, no turning is necessary. If heat is managed right, the chop will brown on the bottom while it steams to tender perfection. No turning necessary. ++++++++++++++++++Product Review I never travel without Tide to Go, the stain pen. I also like Dryel home dry cleaning sheets for DIY dry cleaning. The Dryel people also make a portable stain pen that is safe for dry clean-able fabrics. It’s must for stains on garments, RV and boat upholstery (where appropriate), canvas, window coverings and much more. Take a look at Dryel-on-the-Go. http://amzn.to/2rLuXuz Camp and RV Recipe of the WeekGreen ‘n Gold Pasta Salad 16-ounce package medium pasta, such as shells6-ounce package washed, ready-to-use baby spinach 1/4 cup basil leaves½ cup golden raisins 8-ounce can mandarin oranges, drained OR1 to 1 1/2 cups fresh or canned mandarin sections1/2 cup roasted, salted sunflower “nuts”Bottled citrus vinaigrette to taste Cook and drain pasta and toss lightly with a little of the vinaigrette while it’s hot. Chop spinach with basil leaves. In large bowl toss together pasta, spinach, raisins, and oranges with vinaigrette to taste. Serve now ot chill. Just before serving, sprinkle with sunflower seeds. Serves 6 to 8. Product Review I’m devoted to Dryel “home” dry cleaning sheets for DIY dry cleaning. Now the Dryel people have made a portable, pocket size stain pen that is safe even for dry clean-able garments. It’s must for stains on clothing, most RV upholstery and soft goods and much more. Take a look at Dryel-on-the-Go. http://amzn.to/2rLuXuz Campground Potluck Recipe of the WeekPancake Pudding When it’s your turn to bring dessert to the campground potluck, church picnic or family reunion, throw together this fruity pudding in your slow cooker. It’s a snap to make with frozen pancakes, your own or store-bought. 10 to 11 pancakesLarge can of peach slices, well drained8 eggs½ cup sugar½ teaspoon salt1 teaspoon almond extract1 teaspoon ground cinnamon2 cups milk2 cups heavy cream Butter a slow cooker. Cut pancakes in half across the equator and stand them up in a row, cut side down in the cooker. They should fill the cooker loosely but lose enough to stand up. Tuck peach slices randomly between the pancakes. Whisk eggs, sugar, salt, cinnamon, extract, milk and cream until well mixed. Pour into the cooker. Cook 3 hours on High or 5 hours on Low until pudding is set. At the potluck, serve warm with whipped topping on the side.Tips for the Camp Cook * Serve oysters easily and with class. Cook them on the half shell in this cast iron grill pan. It’s also good for baking eggs and biscuits.http://amzn.to/2tlJ4ew * Fluted coffee filters are the ideal size “napkins” for serving tacos. * Use this type of ice cream scoop on a seedless watermelon and serve the balls in ice cream cones. Also good for serving sticky foods such as mashed potatoes, bread pudding or rice. http://amzn.to/2tm444GBonus RecipeSecret Recipe Pasta The secret ingredient in this big, family-size batch of pasta is balsamic vinegar. To make it a vegetarian dinner, substitute vegetable bouillon for the chicken flavor. To make i
Blog copyright Janet Groene 2023. To ask placing your ad on all six Groene sites for one year one low rate, email janetgroene at yahoo.com
RED ALERT! Snowbirds, go to tropichideaway.com for a 30% discount on early bookings.
New and accepting reservations after August 1, the 190-site luxury Tropic Hideaway eresort fo RV's in Orange Beach, Alabama offers luxury RV living with a tropic vibe. The resort on the Gulf of Mexico just west of the Florida Panhandle has a swimming pool, dog park, laundry, rental golf carts, clubhouse and pickleball.
Campfire Meal of Week
Cuban Pork Chops
Cook these individual meals in foil on the campfire or grate and eat right out of the foil. Juices of the chops mix with the flavors of mustard and creamy mushroom soup to form a delectable sauce. Rice and black beans can be homemade, canned or from a pouch. Don’t do rum? Use mango nectar instead.
6 lean, meaty pork chops
Gulden’s or other rich, golden brown mustard
Large yellow sweet pepper
3 cups ready-to-eat rice with black beans
6 teaspoons coconut rum
1 can condensed golden mushroom soup
“Butter” one side of each chop with mustard. Place chops mustard side up, on a large square of greased foil. Slice off the top and bottom of the pepper, remove seeds and make 6 round slices. Place one slice on each chop and pile the center with 1/2 cup rice mixture. Drizzle each with a teaspoon of rum. Divide the soup six ways, spooning it undiluted soup over rice.
Bring up corners of the foil and twist to form a tight seal. (Like a Hershey kiss.) The twisted foil also forms a handle. Place over a medium grill, chop side down, for 20 minutes. Then use an instant-read thermometer to check one chop for done-ness.
Cook’s note: When cooked this way, no turning is necessary. If heat is managed right, the chop will brown on the bottom while it steams to tender perfection. No turning necessary.
++++++++++++++++++
Product Review
I never travel without Tide to Go, the stain pen. I also like Dryel home dry cleaning sheets for DIY dry cleaning. The Dryel people also make a portable stain pen that is safe for dry clean-able fabrics. It’s must for stains on garments, RV and boat upholstery (where appropriate), canvas, window coverings and much more. Take a look at Dryel-on-the-Go. http://amzn.to/2rLuXuz
Camp and RV Recipe of the Week
Green ‘n Gold Pasta Salad
16-ounce package medium pasta, such as shells
6-ounce package washed, ready-to-use baby spinach
1/4 cup basil leaves
½ cup golden raisins
8-ounce can mandarin oranges, drained OR
1 to 1 1/2 cups fresh or canned mandarin sections
1/2 cup roasted, salted sunflower “nuts”
Bottled citrus vinaigrette to taste
Cook and drain pasta and toss lightly with a little of the vinaigrette while it’s hot. Chop spinach with basil leaves. In large bowl toss together pasta, spinach, raisins, and oranges with vinaigrette to taste. Serve now ot chill. Just before serving, sprinkle with sunflower seeds. Serves 6 to 8.
Product Review
I’m devoted to Dryel “home” dry cleaning sheets for DIY dry cleaning. Now the Dryel people have made a portable, pocket size stain pen that is safe even for dry clean-able garments. It’s must for stains on clothing, most RV upholstery and soft goods and much more. Take a look at Dryel-on-the-Go. http://amzn.to/2rLuXuz
Campground Potluck Recipe of the Week
Pancake Pudding
When it’s your turn to bring dessert to the campground potluck, church picnic or family reunion, throw together this fruity pudding in your slow cooker. It’s a snap to make with frozen pancakes, your own or store-bought.
10 to 11 pancakes
Large can of peach slices, well drained
8 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon ground cinnamon
2 cups milk
2 cups heavy cream
Butter a slow cooker. Cut pancakes in half across the equator and stand them up in a row, cut side down in the cooker. They should fill the cooker loosely but lose enough to stand up.
Tuck peach slices randomly between the pancakes.
Whisk eggs, sugar, salt, cinnamon, extract, milk and cream until well mixed. Pour into the cooker. Cook 3 hours on High or 5 hours on Low until pudding is set.
At the potluck, serve warm with whipped topping on the side.
Tips for the Camp Cook
* Serve oysters easily and with class. Cook them on the half shell in this cast iron grill pan. It’s also good for baking eggs and biscuits.http://amzn.to/2tlJ4ew
* Fluted coffee filters are the ideal size “napkins” for serving tacos.
* Use this type of ice cream scoop on a seedless watermelon and serve the balls in ice cream cones. Also good for serving sticky foods such as mashed potatoes, bread pudding or rice. http://amzn.to/2tm444G
Bonus Recipe
Secret Recipe Pasta
The secret ingredient in this big, family-size batch of pasta is balsamic vinegar. To make it a vegetarian dinner, substitute vegetable bouillon for the chicken flavor. To make it vegan, use non-dairy cheese.
16-ounce package spaghetti
1/4 cup olive oil
2 large onions, diced
2 cans, 8 ounces each, sliced mushrooms, drained
1 tablespoon minced garlic
½ cup water
1 teaspoon powdered chicken bouillon
1/3 cup balsamic vinegar
½ cup shredded Parmesan cheese
Shaker of Parmesan
While spaghetti cooks according to package directions, heat oil and cook onions, mushrooms and garlic until onions are tender. Stir in water, bouillon and balsamic vinegar. Drain spaghetti, saving some of the water. Toss hot spaghetti with hot vegetable mixture, the half cup of Parmesan and some of the pasta water if needed. Pass the cheese shaker. Serves 6-8.
FREEZE-AHEAD RECIPE OF THE WEEK
Mule Kick Noodle Bake
To make it less spicy, cut down on the chili powder and use mild Rotel.
20-ounce package lean ground turkey, beef or pork
1 tablespoon vegetable oil
Medium onion, diced
1 tablespoon minced garlic
1 tablespoon chili powder
½ teaspoon each paprika, thyme, salt, pepper, dried basil and dried dillweed
I can Rotel tomatoes with chilies (hot, medium or mild)
8-ounce can tomato sauce
2/3 cup water
10-ounce package egg noodles, cooked al dente and drained
2 cups grated cheese, preferably a medley of cheeses
Fry out meat in hot oil and break it into crumbles. Gradually add onion, garlic and seasonings. Stir in Rotel, water and tomato sauce, cover and simmer 20 minutes stirring occasionally and adding more water if needed. Stir into hot, drained noodles. Fold in cheese, turn off heat, cover and let cheese melt.
Cool completely and freeze in portions of 1 ½ cups per person. Freeze up to 60 days. In camp, thaw and heat gently. Eat plain or sprinkle with buttered bread crumbs.
Where are all the new cmpsites? See this week's late-breaking campground news gathered from local sources before it hits the mainstream RV media at https://solowomanrv.blogspot.com
SEE WHAT YOU MISSED IN PAST POSTS. SCROLL DOWN
What's Your Reaction?
