Camping Recipes for a New Year

 Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com 

Mushrooms Bourguignon

    Any edible mushrooms are good. A mixture is even better. In emergencies, canned and dehydrated “shrooms” also make a good meal. 

About 2 ½ cups cooked mushrooms
½ stick butter
Large onion, diced
1 teaspoon garlic powder
2 cups rich red wine such as burgundy
2 tablespoons cornstarch
1/4 cup water

    Clean and slice mushrooms and saute in melted butter, gradually stirring in onion and garlic powder. Add wine, cover, reduce heat and cook 20 minutes. Stir cornstarch into water to make a smooth slurry, then stir into mushroom mixture over medium heat until sauce thickens.  To serve as a main dish, spoon mushroom mixture over cooked rice, noodles, quinoa or wild rice  and top with a dollop of sour cream.
    Also good as a sauce over grilled steaks and in plain risotto.  

       

TIPS FOR THE CAMP COOK

    * Make your own dried bean mixtures using 8, 10 or more types of dried beans. Bag them in the right portions for your camp meals, keeping in mind that ½ cup dried beans usually yields 1 ½ cups cooked. Mix colors, sizes, flavors. Add rice and lentils if you wish. Combine beans that require roughly the same prep. All require rinsing but not all require long soak times.

* For easier packing, bring plain cakes to camp. Then frost as needed. Melt 2 sticks butter. Stir in 1 c. brown sugar. Cook, stirring, 2 minutes and vigorously stir in 2 c.powdered sugar + 1 t. vanilla.Use at once. 

    * If you have room in the cooler, make muffin mix to last all week. Combine 5 c. flour, 15-oz. box Raisin Bran, 2 ½ c. sugar, 2 T. baking soda, 2 t. salt. Stir in 1 qt. buttermilk, 4 eggs, 1 c. melted butter. Keep cold up to a week. As needed, bake muffins 20 minutes at 350 F.

* Brown chicken in skillet. Combine 10-oz. jar of apricot jam, 2 T. water, 1 cup French dressing and 1 envelope dry onion soup mix. Pour over chicken. Cover. Reduce heat. Cook until chicken tests done.

BONUS RECIPE
Thanks to “Emjay” for sharing this tasty, easy vegan recipe!

Quick 5 Ingredient Peanut Noodles

8 ounces whole wheat spaghetti
5 tablespoons organic creamy peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon reduced sodium soy sauce
½ cup scallions, chopped (plus more for garnish)
Optional garnish: Minced cilantro, chopped peanuts

 
Prepare whole wheat spaghetti per package directions. Reserve 1/2 cup cooking liquid and drain pasta. Whisk cooking liquid, creamy peanut butter,  seasoned rice vinegar, soy sauce. Add  chopped scallions. Add to pasta, tossing to combine, adding cilantro as you wish.  Divide among 4 serving bowls. Use more chopped scallions for garnish. Serves 4 

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 Already successful with a pilot program, the RV Women’s Alliance (RVWA) and the RV Technical Institute (RVTI) are taking their All-Female Technical Class nationwide in 2023. The first programs will be available in Dallas, Texas, Tualatin, Oregon, Elkhart, Indiana and Jacksonville, Florida beginning in March in Texas and ending in October in Pennsylvania.

    In a week-long class, students  gain competenciy on seven RV systems. They include   propane, plumbing, electrical, appliances, generators, body, and chassis. The program prepares students to perform pre-delivery inspections. To see dates and an application form go to https://rvwa.org/events/female-tech-classes/
     
Stack-Up  Skillet Pie
    For this recipe you need a 10-inch skillet, the same size as the tortillas. You’ll also need a lid for the skillet and a serrated (sawtooth) knife for easiest slicing.

Medium onion, chopped
8-ounce can whole kernel corn, drained
1 can black, pinto or red beans, drained
1 teaspoon ground cumin
1  cup salsa (hot, medium or mild)
4 flour tortillas, 10-inch size
8-ounce package shredded Mexican style cheese
Optional garnish: sour cream, minced cilantro, sliced scallions

1.Slice  scallions, saving some for a garnish. Dump corn, beans, scallions, salsa and cumin into a plastic bag, zip to close, and mix gently.
2. Spray the skillet and put a tortilla in it. Spread with one-third of the bean mixture and one-third of the cheese. Repeat layers, ending with a tortilla on top.
3. Cover the skillet and put it over a low flame until everything is heated through and the cheese is melted. Let stand 10 minutes to firm up so the cheese holds it together. . Cut in wedges.     Serves 4.  

Campground Potluck Recipe of the Week
Spanglish Rice
    Combine Polish kielbasa with the Italian olives and Louisiana rice for a United Nations of taste. It throws together in a few minutes, cooks over the campfire or camp stove and serves right out of the pot.  

24-ounce package kielbasa or other cooked sausage
2 tablespoons canola oil
Large onion, chopped
Medium green pepper, diced
2 or 3 small yellow summer squash, diced
2 to 3 small green zucchini, diced
1 tablespoon minced garlic
4 1/2 cups water
28-ounce can diced tomatoes
2 ½ cups long-grain white rice
1 tablespoon sweet or smoked paprika
Small can sliced ripe olives, drained

1. Start with a big pot or Dutch oven. Cut kielbasa into small bits and stir-fry it in hot oil over high heat, gradually stirring in vegetables and garlic. Stir in smoked paprika, then  rice to coat with flavor.
2. Add water and tomatoes and bring to a boil. Cover, reduce heat and cook over low flame 25 to 30 minutes. Do not peek or stir during cooking.  Rice will be tender and liquids absorbed.  
3. Stir in olives and serve warm. Serves 8 to 10.
Cook’s note: If you use brown rice, increase cooking time to 40 minutes.     

Each week at BoatCook, Janet Groene presents a recipe made entirely from pantry supplies. No fresh foods required. These recipes are ideal for emergencies. 

FREEZE AHEAD RECIPE OF THE WEEK

 Orange Pineapple Stir Fry
 It’s easy to multiply this recipe.

2 navel oranges, peeled and separated into sections
15-ounce can pineapple tidbits

1 pound ground or finely diced raw chicken, beef, pork or turkey
Salt, pepper
1 tablespoon vegetable oil

1 tablespoon vegetable oil
Medium onion, diced
Medium green pepper, seeded and diced
1 teaspoon minced garlic

1 tablespoon thawed orange juice concentrate
2 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1/8 teaspoon cayenne pepper (optional)
Juice from the pineapple*

* Add water if needed to make ½ cup liquid

Drain pineapple, saving juice. Prepare oranges. Set fruit aside.  Lightly salt and pepper meat.  Brown meat tofu in hot oil, gradually adding onion, green pepper and garlic. When meat is done and vegetables crisp-tender, whisk together orange juice concentrate, soy sauce, sesame oil, cayenne and liquid. Add to meat, bring to a boil for one minute, then cool and portion for the freezer. Package at the rate of 1 to 1 ½ cups per serving. In camp, thaw, heat and serve over steamed rice or packaged crisp Chinese noodles.   




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