Camping Meals: Be Prepared for Storms
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 Thank you for your patience during my hurricane emergency. Central North Florida took a direct hit at Cat 3. Clean up will take weeks. Internet, power and water are still iffy. Camp and RV Recipe of the WeekSwansea Sweetcakes When you want cookies but don’t want to heat up the oven, try this traditional Welsh recipe for fried cookies. 2 cups flour1 cup sugar1 ½ teaspoons baking powder½ teaspoon salt1 stick butter1 cup golden raisins1 jumbo egg Mix dry ingredients and cut in butter until mealy. Stir in beaten eggs and raisins. Dough will be very thick. Pinch off walnut-size pieces of dough and flatten them to 2-inch circles in your hands. Fry on a hot, dry skillet or griddle until browned on both sides. Cool on a rack. Eat them plain, sprinkle with sugar, top with frosting or crumble into a bowl of vanilla yogurt. Makes about 3 dozen. Tips for the Camp Cook * Freeze cooked meals in boilable bags, slow cooker liners or roasting bags. Thaw and reheat in hot water and you won’t have to wash a grotty pan. * Crush a cup of frosted flakes and scatter in a pie shell before adding sliced apples and your favorite apple pie ingredients. Flakes will soak up excess juice while adding sweetness. * Tender young celery leaves make a pretty garnish. Celery trimmings can also be chopped and dried to scatter in soup and stew. * Make frypan pizza crust. Add beer to biscuit mix to make a thick dough. Spread it 1/4 inch thick in a greased skillet. Cover, bake partially, then add pizza toppings and continue stove-top cooking until crust is golden brown on the bottom. SPECIAL FEATURE; CANNED GOODS While we love canned goods for convenience, easy storage and rough handling while camping, the canning process turns many foods to mush. That can be a good thing with canned fish because calcium-rich bones become edible. However, a diet of canned foods leaves us hungry for crunch. it’s a challenge to make stir-fry and rice bowls that have the texture contrast we want. There is no substitute for fresh onions, broccoli and celery, cooked crisp-tender, but you can get your teeth into these toothsome items that can be kept on the pantry shelf. Best canned vegetables for stir-fry:Artichoke heartsBaby cornBaby carrotsGreen beans, cutHearts of palmMushroomsOlives (black or green)Water chestnutsThese pantry items also add texture contrast: to a rice bowlChewy seafood such as canned clamsJerky, which is available in many types including veganNuts, especially pecan halves and whole cashewsPineapple chunksTo add crisp crunch to a rice bowl, top with with crisp Chinese noodles, sliced almonds, sesame seeds or fried wonton strips Campground Potluck Recipe of the WeekCamp Cauldron Minestrone Many camping groups have a traditional chowder or stew that is served after skiing or a hike. (I love the corn chowder winter hiking parties in Ohio). Here’s a recipe that could become a tradition for your camping club. All you need now is a BIG pot to put on the grate or camp stove. Fine-tune the recipe as you go, depending on what you have on hand and how many people show up.4 to 6 quarts chicken broth12-ounce package grated cabbage for coleslaw10-ounce package chopped spinach, thawed and drained 2 cups each diced turnips, carrots, onions, zucchini2 tablespoons Italian seasoning6-ounce can tomato paste28- to 32-ounce can diced tomatoes1 cup broken spaghetti or small pasta such as dilatini28-ounce can kidney beansSalt, pepper to tasteGrated Parmesan cheese Bring 4 quarts broth to a boil and stir in vegetables. Cover and simmer until vegetables are tender. Stir in seasoning, tomato paste and tomatoes and continue simmering while flavors blend. Stir in pasta and beans. When pasta is tender, add more broth as desired, heat through and adjust seasonings. Serve in soup bowls and pass the Parmesan. Foil Recipe of the WeekMexican LasagnaPer portion:3 small tortillas1/3 cup drained, rinsed pinto beans½ cup shredded Monterey Jack cheese1/3 cup cooked rice1/3 cup enchilada sauceForm foil around a bowl or pan to form a shallow dish in which you assemble your tower. Grease the center of each square of foil. Place a tortilla in the center. Top with beans and some of the cheese and sauce. Add a tortilla, the rice and more cheese and sauce. Top with another tortilla and the last of the cheese. Bring up four corners of the foil, pinch together and twist to seal (like a Hershey’s Kiss). It also forms a handle. Place over well-started medium coals and cook low and slow to avoid burning on the bottom.Turning is not required. Open carefully. Steam is scalding hot. FREEZE AHEAD RECIPE OF THE WEEK Low carb and high protein, these little powerhouses will get you started in the morning, , even if you can’t heat them. Breakfast Muffins1 pound b
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
Thank you for your patience during my hurricane emergency. Central North Florida took a direct hit at Cat 3. Clean up will take weeks. Internet, power and water are still iffy.
Camp and RV Recipe of the Week
Swansea Sweetcakes
When you want cookies but don’t want to heat up the oven, try this traditional Welsh recipe for fried cookies.
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 stick butter
1 cup golden raisins
1 jumbo egg
Mix dry ingredients and cut in butter until mealy. Stir in beaten eggs and raisins. Dough will be very thick.
Pinch off walnut-size pieces of dough and flatten them to 2-inch circles in your hands. Fry on a hot, dry skillet or griddle until browned on both sides. Cool on a rack. Eat them plain, sprinkle with sugar, top with frosting or crumble into a bowl of vanilla yogurt. Makes about 3 dozen.
Tips for the Camp Cook
* Freeze cooked meals in boilable bags, slow cooker liners or roasting bags. Thaw and reheat in hot water and you won’t have to wash a grotty pan.
* Crush a cup of frosted flakes and scatter in a pie shell before adding sliced apples and your favorite apple pie ingredients. Flakes will soak up excess juice while adding sweetness.
* Tender young celery leaves make a pretty garnish. Celery trimmings can also be chopped and dried to scatter in soup and stew.
* Make frypan pizza crust. Add beer to biscuit mix to make a thick dough. Spread it 1/4 inch thick in a greased skillet. Cover, bake partially, then add pizza toppings and continue stove-top cooking until crust is golden brown on the bottom.
SPECIAL FEATURE; CANNED GOODS
While we love canned goods for convenience, easy storage and rough handling while camping, the canning process turns many foods to mush. That can be a good thing with canned fish because calcium-rich bones become edible. However, a diet of canned foods leaves us hungry for crunch.
it’s a challenge to make stir-fry and rice bowls that have the texture contrast we want. There is no substitute for fresh onions, broccoli and celery, cooked crisp-tender, but you can get your teeth into these toothsome items that can be kept on the pantry shelf.
Best canned vegetables for stir-fry:
Artichoke hearts
Baby corn
Baby carrots
Green beans, cut
Hearts of palm
Mushrooms
Olives (black or green)
Water chestnuts
These pantry items also add texture contrast: to a rice bowl
Chewy seafood such as canned clams
Jerky, which is available in many types including vegan
Nuts, especially pecan halves and whole cashews
Pineapple chunks
To add crisp crunch to a rice bowl, top with with crisp Chinese noodles, sliced almonds, sesame seeds or fried wonton strips
Campground Potluck Recipe of the Week
Camp Cauldron Minestrone
Many camping groups have a traditional chowder or stew that is served after skiing or a hike. (I love the corn chowder winter hiking parties in Ohio). Here’s a recipe that could become a tradition for your camping club.
All you need now is a BIG pot to put on the grate or camp stove. Fine-tune the recipe as you go, depending on what you have on hand and how many people show up.
4 to 6 quarts chicken broth
12-ounce package grated cabbage for coleslaw
10-ounce package chopped spinach, thawed and drained
2 cups each diced turnips, carrots, onions, zucchini
2 tablespoons Italian seasoning
6-ounce can tomato paste
28- to 32-ounce can diced tomatoes
1 cup broken spaghetti or small pasta such as dilatini
28-ounce can kidney beans
Salt, pepper to taste
Grated Parmesan cheese
Bring 4 quarts broth to a boil and stir in vegetables. Cover and simmer until vegetables are tender. Stir in seasoning, tomato paste and tomatoes and continue simmering while flavors blend. Stir in pasta and beans. When pasta is tender, add more broth as desired, heat through and adjust seasonings. Serve in soup bowls and pass the Parmesan.
Foil Recipe of the Week
Mexican Lasagna
Per portion:
3 small tortillas
1/3 cup drained, rinsed pinto beans
½ cup shredded Monterey Jack cheese
1/3 cup cooked rice
1/3 cup enchilada sauce
Form foil around a bowl or pan to form a shallow dish in which you assemble your tower.
Bring up four corners of the foil, pinch together and twist to seal (like a Hershey’s Kiss). It also forms a handle. Place over well-started medium coals and cook low and slow to avoid burning on the bottom.Turning is not required. Open carefully. Steam is scalding hot.
FREEZE AHEAD RECIPE OF THE WEEK
Low carb and high protein, these little powerhouses will get you started in the morning, , even if you can’t heat them.
Breakfast Muffins
1 pound bulk sausage
1 cup each biscuit mix and shredded cheese
4 beaten eggs or equivalent
Fry out sausage, breaking it up. Spoon off excess fat. While it cools, grease 12 muffin cups. Set the oven fo 350 degrees F. Mix sausage, biscuit mix and eggs and place in muffin cups. Bake about 20 minutes, or until firm. Cool. Wrap individually and freeze up to 8 weeks. In camp, thaw and heat or just eat at “room” temperature.
If you don’t have a freezer in camp, most frozen foods will slowly thaw keep safely up to three days in a well-chilled ice chest.
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