Camping & RV Cooking on the Go
Blog copyright Janet Groene 2023. To ask about rates to place your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.comCooking on the Go? Here's How: Camp and RV Recipe of the WeekCreamy Corned Beef Hash Picture a chuckwagon, a big iron skillet and hungry cowhands digging into this dish after a day on the range. The canned milk makes all the difference. Use a very low heat after adding the milk to avoid scorching. 2 tablespoons vegetable oilMedium onion, diced12 to 16 ounces sliced deli corned beef, cut up OR12- to 14-ounce can corned beef, broken up28-ounce bag hashed brown potatoes with onion and peppers OR4 to 6 medium potatoes, scrubbed and diced Small can evaporated milk (2/3 cup)Optional: Break eggs into hash, cover and poach to perfection. And/or 4-ounce package shredded mild cheese (about 1 cup) In a large skillet, heat the oil. Stir-fry onion, corned beef and potatoes until crusty. Cover and cook over low heat until potatoes are tender. Stir in evaporated milk to heat through. Top with cheese and let it melt. Serves 4 to 6.BONUS RECIPEImpossible Coconut Custard Pie Whirl everything in a blender. While it bakes it separates into crust and a custard-like fitting. It's a good traveler. If you bake it ahead to take picnicking, camping or tailgating, keep it cold. For more texture, don’t blend the coconut. Instead, sprinkle it in the prepared pie plate before pouring in the batter. For more coconut flavor I might also add 1/2 teaspoon of coconut extract.Cook’s Note: this makes about 3 ½ cups of batter so don’t try it in a small blender or smoothie maker.1 cup sugar½ stick butter, cut up4 eggs½ cup flour2 cups milk1/4 teaspoon salt½ teaspoon baking powder1 teaspoon vanilla1 cup shredded coconut Grease and flour a 10-inch pie plate. Blend all ingredients and pour into the pan. Bake at 350 degrees 55 to 60 minutes or until it’s golden brown. Serves 6. READY FOR FULL-TIMELIFE ON WHEELS? We full-timed for ten years in a 21-foot Class C RV, making a living as a travel writer-photographer team. Why wait for retirement? We give you the full story, warts and all, from getting in and staying in to getting out when and if that time comes. Living Aboard Your RV, 4th Edition, Kindle or paperback. http://amzn.to/29XFEkqPS. Giving it as a gift? Amazon will wrap and ship for you. Campground Potluck Recipe of the Week This colorful side dish serves 10 to 12. To add more color, fold in a diced plum tomato. Confetti Bacon and Bulgur 4 cups water2 cups frozen mixed small vegetables 2 cups bulgurSalt, pepper to taste4 slices pre-cooked bacon, cut up1/2 cup grated cheese Bring water to a boil with vegetables and cook 3-5 minutes. Stir in bulgur and bacon. Cover, turn off heat and let stand while bulgur absorbs liquid. Fluff with a fork. Adjust seasonings. Sprinkle with cheese. Serve warm. Tips for the Camp Cook * Inexpensive cupcake papers, regular and mini size, are a neat, easy way to serve individual portions of nuts, cookies, small candies, nibbles. * Melt a stick of butter over low heat with a can of sweetened condensed milk and a 12-ounce bag of chocolate chips. When everything is smooth, turn off heat. Stir in a cup of flour, pinch of salt and a tablespoon of vanilla. Bake as for drop cookies. * Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil. * Make fruity pancake syrup by boiling two cups sugar with one cup unsweetened fruit juice such as white grape, pineapple, apple, berry.1/2 t. vanilla or maple flavor optional. See Janet Groene’s tips for women in the RV lifestyle at Solo Woman RV. BONUS RECIPE Loaded “Stuffed” Potatoes Forget the tiresome step of cooking and mashing potatoes first. Here’s how to make this favorite dish with less mess, less work, less fuel. Just plop potions on a plate or serve in "potato skins" formed from foil. 6-serving packet instant potatoesHot water1 cup sour cream1 can of corn, drained (large or small; you decide)4-ounce package grated cheeseSmall bottle or package of real bacon bitsOptional:Make it a full meal by adding canned chunk chicken, turkey, tuna, salmon, drained and broken up. Or cut-up cooked sausage such as hot dogs or kielbasa. Or add any cooked, diced meat such as deli-roasted chicken or leftover meatloaf. In a bowl mix hot water into instant potatoes until they are moistened. Fold in sour cream, corn, cheese and bacon bits. Fold in meat if you wish. Season to taste. Spoon into foil “boats” and heat on the grill or in the oven. Serves 6. SCROLL DOWN TO SEE SAMPLES OF PAST POSTS More? We'll send you a quick reminder when new posts go up here. Email janetgroene@yahoo.com and put RV Yes in the topic line. This opt-in mail list is never sold nor shared.
Blog copyright Janet Groene 2023. To ask about rates to place your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com
Cooking on the Go? Here's How:
Camp and RV Recipe of the Week
Creamy Corned Beef Hash
Picture a chuckwagon, a big iron skillet and hungry cowhands digging into this dish after a day on the range. The canned milk makes all the difference. Use a very low heat after adding the milk to avoid scorching.
2 tablespoons vegetable oil
Medium onion, diced
12 to 16 ounces sliced deli corned beef, cut up OR
12- to 14-ounce can corned beef, broken up
28-ounce bag hashed brown potatoes with onion and peppers OR
4 to 6 medium potatoes, scrubbed and diced
Small can evaporated milk (2/3 cup)
Optional: Break eggs into hash, cover and poach to perfection. And/or 4-ounce package shredded mild cheese (about 1 cup)
In a large skillet, heat the oil. Stir-fry onion, corned beef and potatoes until crusty. Cover and cook over low heat until potatoes are tender. Stir in evaporated milk to heat through. Top with cheese and let it melt. Serves 4 to 6.
BONUS RECIPE
Impossible Coconut Custard Pie
Whirl everything in a blender. While it bakes it separates into
crust and a custard-like fitting. It's a good traveler. If you bake it ahead to take picnicking, camping or tailgating, keep it cold.
Cook’s Note: this makes about 3 ½ cups of batter so don’t try it in a small blender or smoothie maker.
1 cup sugar
½ stick butter, cut up
4 eggs
½ cup flour
2 cups milk
1/4 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla
1 cup shredded coconut
Grease and flour a 10-inch pie plate. Blend all ingredients and pour
into the pan. Bake at 350 degrees 55 to 60 minutes or until it’s golden
brown. Serves 6.
READY FOR FULL-TIME
LIFE ON WHEELS?
We full-timed for ten years in a 21-foot Class C RV, making a living as a travel writer-photographer team. Why wait for retirement? We give you the full story, warts and all, from getting in and staying in to getting out when and if that time comes. Living Aboard Your RV, 4th Edition, Kindle or paperback. http://amzn.to/29XFEkq
PS. Giving it as a gift? Amazon will wrap and ship for you.
Campground Potluck Recipe of the Week
This colorful side dish serves 10 to 12. To add more color, fold in a diced plum tomato.
Confetti Bacon and Bulgur
4 cups water
2 cups frozen mixed small vegetables
2 cups bulgur
Salt, pepper to taste
4 slices pre-cooked bacon, cut up
1/2 cup grated cheese
Bring water to a boil with vegetables and cook 3-5 minutes. Stir in bulgur and bacon. Cover, turn off heat and let stand while bulgur absorbs liquid. Fluff with a fork. Adjust seasonings. Sprinkle with cheese. Serve warm.
Tips for the Camp Cook
* Inexpensive cupcake papers, regular and mini size, are a neat, easy way to serve individual portions of nuts, cookies, small candies, nibbles.
* Melt a stick of butter over low heat with a can of sweetened condensed milk and a 12-ounce bag of chocolate chips. When everything is smooth, turn off heat. Stir in a cup of flour, pinch of salt and a tablespoon of vanilla. Bake as for drop cookies.
* Make “funnel” cakes with a turkey baster. Suck up batter, squeeze out in spirals in hot oil.
* Make fruity pancake syrup by boiling two cups sugar with one cup unsweetened fruit juice such as white grape, pineapple, apple, berry.1/2 t. vanilla or maple flavor optional.
See Janet Groene’s tips for women in the RV lifestyle at Solo Woman RV.
BONUS RECIPE
Loaded “Stuffed” Potatoes
Forget the tiresome step of cooking and mashing potatoes first. Here’s how to make this favorite dish with less mess, less work, less fuel. Just plop potions on a plate or serve in "potato skins" formed from foil.
6-serving packet instant potatoes
Hot water
1 cup sour cream
1 can of corn, drained (large or small; you decide)
4-ounce package grated cheese
Small bottle or package of real bacon bits
Optional:
Make it a full meal by adding canned chunk chicken, turkey, tuna, salmon, drained and broken up. Or cut-up cooked sausage such as hot dogs or kielbasa. Or add any cooked, diced meat such as deli-roasted chicken or leftover meatloaf.
In a bowl mix hot water into instant potatoes until they are moistened. Fold in sour cream, corn, cheese and bacon bits. Fold in meat if you wish. Season to taste. Spoon into foil “boats” and heat on the grill or in the oven.
Serves 6.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
More? We'll send you a quick reminder when new posts go up here. Email janetgroene@yahoo.com and put RV Yes in the topic line. This opt-in mail list is never sold nor shared.
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