Camping and RV Meals Good 'n Easy
Blog copyright Janet Groene 2023. To donate in support of this weekly free blog use your PayPal account to send $10 once a year to janetgroene at yahoo.com Thank you! Campground Potluck Recipe of the Week Feed a crowd with this tangy, economical franks-and-potatoes dish. Canned potatoes are a huge time saver. Warm Weenie Potato Salad 1 pound hot dogs, sliced thin 2 tablespoons vegetable oilLarge onion, diced1 can condensed cream of potato or celery soup1/4 cup your favorite gourmet mustard 1/4 cup milk 6 cups drained cooked or canned diced potatoes ½ cup pickle relish (or more to taste)1/4 cup tarragon vinegar (or more to taste) In a large pan or skillet, sizzle hot dogs in hot oil with the onion until the onion is crisp-tender and weenies are lightly browned. Stir in soup, mustard and milk.Fold in potatoes and heat through over a low burner, stirring often. Fold in relish and vinegar, then add more vinegar and relish to taste. Serve warm. Serves 8 to 10. Camp and RV Recipe of the WeekLazy Days Tomato Pie This crusty recipe makes a hot and homemade vegetarian main dish or a side dish to serve with meat from the grill. 28-to 32-ounce can sliced or diced tomatoes9-inch pastry crust, your own or store-bought1 ½ teaspoons dried basil1 tablespoon freeze-dried chives1 ½ cups mayonnaise2 tablespoons flour, preferably self-rising2 cups grated Cheddar Set the oven to 350 degrees. Drain tomatoes very well in a sieve. You need about 2 ½ cups tomato pieces. Discard juice or save it to use in soup or stew. Line a pie pan with the pastry and flute the edges. Prick all over with a fork and bake 10 minutes. If crust has sagged, carefully coax it back into place with the back of a fork while it’s hot. In a bowl whisk mayonnaise and flour, fold in cheese then spread a little into the pie shell. Put drained tomatoes in the pie shell and sprinkle with basil and chives. Spread remaining mayo mix over the tomatoes. Bake 30 minutes on the bottom shelf of the oven until the pie crust is golden and the cheese layer is lightly browned. Let cool 5 minutes before cutting. Serves 6 to 8 as a side dish and 4 to 6 as a main course. See tips for women who RV plus weekly reports from the field on new, upcoming and proposed campsites (so you can grab reservations early) at http://www.SoloWomanRV.blogspot.com Pantry Recipe of the Week What is in your emergency pantry? Janet Groene, author of the Survival Food Handbook for campers and boaters, develops recipes that require no fresh ingredients. Gourmet? No, but they can be lifesavers in an emergency. https://amzn.to/3mIfryC Pronto Pinto Potage Carrying canned beans versus dried beans is a trade-off. I carry some of each in my “prepper” supplies. Dried beans take more water, time and fuel but are cheaper, last longer and take up less space. However, canned beans are ready to eat.5-ounce can smoked chunk ham, with juice2 tablespoons vegetable oil1 tablespoon powdered chicken bouillon1 ½ cups water1/4 cup diced dried onions2 cans, 15 ounces each, pinto beans14.5-ounce can diced potatoes, drained14.5-ounce can diced carrots, drained (optional)14.5-ounce can diced tomatoes, undrained 1 teaspoon dried crumbled thymeSalt, pepper to tasteOptional: pass hot sauce, grated cheese, sliced scallions or minced cilantro Break up the chunk ham with a fork. Drain ham juice (if any) into a measuring cup and sizzle ham in hot oil in a large saucepan. Add water to the juice to make a total of 1 ½ cups. Add liquid, bouillon and onions to the pot. Cover, reduce heat and simmer 5 to 10 minutes to soften onion. Stir in pinto beans with their juice, potatoes, tomatoes, carrots and thyme. Bring to a boil, cover, reduce heat and simmer gently to blend flavors. Serves 6. See tips, some of them disturbing, on the "new normal" in finding safe and affordable camping and glamping at https://www.rvtravel.com/tips-considerations-safe-places-camp-2228/ SCROLL DOWN TO SEE SAMPLES OF PAST POSTSThen come back next week for a new rainbow of easy, camp-tested recipes
Blog copyright Janet Groene 2023. To donate in support of this weekly free blog use your PayPal account to send $10 once a year to janetgroene at yahoo.com Thank you!
Campground Potluck Recipe of the Week
Feed a crowd with this tangy, economical franks-and-potatoes dish. Canned potatoes are a huge time saver.
Warm Weenie Potato Salad
1 pound hot dogs, sliced thin
2 tablespoons vegetable oil
Large onion, diced
1 can condensed cream of potato or celery soup
1/4 cup your favorite gourmet mustard
1/4 cup milk
6 cups drained cooked or canned diced potatoes
½ cup pickle relish (or more to taste)
1/4 cup tarragon vinegar (or more to taste)
In a large pan or skillet, sizzle hot dogs in hot oil with the onion until the onion is crisp-tender and weenies are lightly browned. Stir in soup, mustard and milk.Fold in potatoes and heat through over a low burner, stirring often. Fold in relish and vinegar, then add more vinegar and relish to taste. Serve warm. Serves 8 to 10.
Camp and RV Recipe of the Week
Lazy Days Tomato Pie
This crusty recipe makes a hot and homemade vegetarian main dish or a side dish to serve with meat from the grill.
28-to 32-ounce can sliced or diced tomatoes
9-inch pastry crust, your own or store-bought
1 ½ teaspoons dried basil
1 tablespoon freeze-dried chives
1 ½ cups mayonnaise
2 tablespoons flour, preferably self-rising
2 cups grated Cheddar
Set the oven to 350 degrees. Drain tomatoes very well in a sieve. You need about 2 ½ cups tomato pieces. Discard juice or save it to use in soup or stew.
Line a pie pan with the pastry and flute the edges. Prick all over with a fork and bake 10 minutes. If crust has sagged, carefully coax it back into place with the back of a fork while it’s hot.
In a bowl whisk mayonnaise and flour, fold in cheese then spread a little into the pie shell. Put drained tomatoes in the pie shell and sprinkle with basil and chives. Spread remaining mayo mix over the tomatoes.
Bake 30 minutes on the bottom shelf of the oven until the pie crust is golden and the cheese layer is lightly browned. Let cool 5 minutes before cutting. Serves 6 to 8 as a side dish and 4 to 6 as a main course.
See tips for women who RV plus weekly reports from the field on new, upcoming and proposed campsites (so you can grab reservations early) at http://www.SoloWomanRV.blogspot.com
Pantry Recipe of the Week
What is in your emergency pantry? Janet Groene, author of the Survival Food Handbook for campers and boaters, develops recipes that require no fresh ingredients. Gourmet? No, but they can be lifesavers in an emergency. https://amzn.to/3mIfryC
Pronto Pinto Potage
Carrying canned beans versus dried beans is a trade-off. I carry some of each in my “prepper” supplies. Dried beans take more water, time and fuel but are cheaper, last longer and take up less space. However, canned beans are ready to eat.
5-ounce can smoked chunk ham, with juice
2 tablespoons vegetable oil
1 tablespoon powdered chicken bouillon
1 ½ cups water
1/4 cup diced dried onions
2 cans, 15 ounces each, pinto beans
14.5-ounce can diced potatoes, drained
14.5-ounce can diced carrots, drained (optional)
14.5-ounce can diced tomatoes, undrained
1 teaspoon dried crumbled thyme
Salt, pepper to taste
Optional: pass hot sauce, grated cheese, sliced scallions or minced cilantro
Break up the chunk ham with a fork. Drain ham juice (if any) into a measuring cup and sizzle ham in hot oil in a large saucepan. Add water to the juice to make a total of 1 ½ cups. Add liquid, bouillon and onions to the pot. Cover, reduce heat and simmer 5 to 10 minutes to soften onion. Stir in pinto beans with their juice, potatoes, tomatoes, carrots and thyme.
Bring to a boil, cover, reduce heat and simmer gently to blend flavors. Serves 6.
See tips, some of them disturbing, on the "new normal" in finding safe and affordable camping and glamping at https://www.rvtravel.com/tips-considerations-safe-places-camp-2228/
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
Then come back next week for a new rainbow of easy, camp-tested recipes
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