Camping & RV Vittles Made Easy
Blog copyright Janet Groene 2023, all rights reserved. To ask about rates to place one ad for one year on all sux Groene sites email janetgroene@yahoo.com THUMBNAIL RECIPE OF THE WEEK Save $ with homemade “helper” mixtures. Measure and bag ingredients ahead of time, then add a few more steps and you have a boffo meal in minutes. BEER BATTER HELPER In a zip-top bag place 1 c. flour, 2 t. ea. salt, pepper & crumbled dried thyme, 1 T. each garlic powder, sweet paprika and dry lemon gelatin dessert mix. Seal bag. Keep cool and dry. In camp, whisk 1 egg + 12-oz. can cold beer. Whisk in "helper" to make a smooth batter for 2 lbs. fish fillets. Dip fish in batter, fry in hot oil. Camp and RV Recipe of the WeekBeef-Bottom Pizza This skillet pizza makes a meaty, one dish meal on the stove top or grill. There is no bread crust, making it ideal for low-carb diets. Complete the meal with biscuits or garlic bread and a salad. 1 egg1/4 cup soy sauce1/3 cup minute oatsSmall can mushroom pieces, drained1 teaspoon Italian seasoning1 pound lean ground beef½ cup tomato sauce6 slices pepperoni, cut up very smallGrated mozzarella cheese In a medium bowl beat the egg and soy sauce. Stir in mushrooms, oats, and Italian seasoning. Let stand 5 to 10 minutes. Then mix in ground beef until everything is well mixed. Lightly spray a 12-inch skillet with nonstick spray. Press mixture into the cold pan in an even layer to form a crust. Spread with tomato sauce, leaving a half-inch border around the edges. Scatter with mushrooms, pepperoni and Italian seasoning. Cover and cook over low-medium heat until meat is done through. Sprinkle with cheese, cover and return to the heat until it melts. Cut in wedges. Serves 6. Cook's Note: To brown the cheese topping, use a kitchen torch. These small torches take up little room and come in handy for a camp cook who has no oven. Camp Cook Tips * Sprinkle graham cracker crumbs or vanilla wafer crumbs lightly over a bottom crust before adding fruit for pie. It will add flavor and will help absorb excess juice. * If you are cooking a lot of sausage links, put a skewer through four or five and you won’t have to turn them one at a time. * Add a little powdered milk to the mixture when flouring chicken for frying. Chicken will brown faster. * Make inexpensive bread sticks. Buy day-old hot dog buns on sale. Cut each in six long sticks, season with butter, cheese, garlic salt, etc. See the Pantry Recipe of the Week, made with ingredients from your emergency shelf, at BoatCook.Campground Potluck Recipe of the WeekTex-Mex-Mac This easy, affordable, one-dish meal cooks over the campfire or one burner. It serves up smartly when garnished with snipped cilantro. Serve it for the campground potluck, family reunion or church picnic. 3 cups water *3 cups instant rice2 cans, 15 ounces each, macaroni and cheese28-ounce can diced tomatoes1 teaspoon each chili powder, cumin, oregano2 cans chuck chicken 10-ounce can corn with bits of green and red pepper, drainedSmall can diced chilies, drainedMinced cilantro*Including liquid drained from tomatoes and canned chicken Bring water to a boil in a large pot. Add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low fire. Sprinkle with snipped cilantro. Serves 10 to 15. Bonus RecipeSunset Skillet Supper 4 slices bacon, cut up14-ounce package shredded cabbage for slawSmall package matchstick carrots1 Granny Smith apple, cored and cut up2 large redskin potatoes, scrubbed and diced16-ounce canned ham, diced½ cup dry white wine2 teaspoons caraway seedsFreshly ground pepper to taste In a large skillet or Dutch oven fry out the bacon until it’s crisp, gradually stirring in apple and vegetables. Stir in ham, wine and caraway seeds. Cover and cook over low heat until vegetables are tender. Spoon onto six plates and pass the pepper mill. MORE THAN 250 RV RECIPES AT YOUR FINGERTIPS Cooking Aboard Your RV takes shortcuts that save time, space, water, dishwashing and cooking fuel for the camp cook with a small galley and minimal gear. It's an idea gift for any RV-er. http://amzn.to/1NdWI4oFreeze Ahead Recipe of the WeekMeatloaf Sweetloaf Apples add moistness and a piquant sweet-tart flavor. 3 eggs1 tablespoon each dried parsley flakes and Dijon mustard½ teaspoon each salt, pepper, ground cinnamonLarge onion, diced fine3 pounds lean ground turkey, chicken, beef or pork4 tart apples, peeled and chopped fine1 ½ cups bread crumbs In a large bowl beat eggs with seasonings. With your hands, thoroughly work in onion, meat, apples and bread crumbs. Place in greased loaf pan(s) and bake at 350 degrees for 70-80 minutes or until it tests done at 165 degrees. To warm up loaves in camp, cool, wrap and freeze. Or, chill now for easier slicing and slice into individual portions, then wrap each a
Blog copyright Janet Groene 2023, all rights reserved. To ask about rates to place one ad for one year on all sux Groene sites email janetgroene@yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Save $ with homemade “helper” mixtures. Measure and bag ingredients ahead of time, then add a few more steps and you have a boffo meal in minutes.
BEER BATTER HELPER
In a zip-top bag place 1 c. flour, 2 t. ea. salt, pepper & crumbled dried thyme, 1 T. each garlic powder, sweet paprika and dry lemon gelatin dessert mix. Seal bag. Keep cool and dry. In camp, whisk 1 egg + 12-oz. can cold beer. Whisk in "helper" to make a smooth batter for 2 lbs. fish fillets. Dip fish in batter, fry in hot oil.
Camp and RV Recipe of the Week
Beef-Bottom Pizza
This skillet pizza makes a meaty, one dish meal on the stove top or grill. There is no bread crust, making it ideal for low-carb diets. Complete the meal with biscuits or garlic bread and a salad.
1 egg
1/4 cup soy sauce
1/3 cup minute oats
Small can mushroom pieces, drained
1 teaspoon Italian seasoning
1 pound lean ground beef
½ cup tomato sauce
6 slices pepperoni, cut up very small
Grated mozzarella cheese
In a medium bowl beat the egg and soy sauce. Stir in mushrooms, oats, and Italian seasoning. Let stand 5 to 10 minutes. Then mix in ground beef until everything is well mixed.
Lightly spray a 12-inch skillet with nonstick spray. Press mixture into the cold pan in an even layer to form a crust. Spread with tomato sauce, leaving a half-inch border around the edges. Scatter with mushrooms, pepperoni and Italian seasoning. Cover and cook over low-medium heat until meat is done through. Sprinkle with cheese, cover and return to the heat until it melts. Cut in wedges. Serves 6.
Cook's Note: To brown the cheese topping, use a kitchen torch. These small torches take up little room and come in handy for a camp cook who has no oven.
Camp Cook Tips
* Sprinkle graham cracker crumbs or vanilla wafer crumbs lightly over a bottom crust before adding fruit for pie. It will add flavor and will help absorb excess juice.
* If you are cooking a lot of sausage links, put a skewer through four or five and you won’t have to turn them one at a time.
* Add a little powdered milk to the mixture when flouring chicken for frying. Chicken will brown faster.
* Make inexpensive bread sticks. Buy day-old hot dog buns on sale. Cut each in six long sticks, season with butter, cheese, garlic salt, etc.
See the Pantry Recipe of the Week, made with ingredients from your emergency shelf, at BoatCook.
Campground Potluck Recipe of the Week
Tex-Mex-Mac
This easy, affordable, one-dish meal cooks over the campfire or one burner. It serves up smartly when garnished with snipped cilantro. Serve it for the campground potluck, family reunion or church picnic.
3 cups water *
3 cups instant rice
2 cans, 15 ounces each, macaroni and cheese
28-ounce can diced tomatoes
1 teaspoon each chili powder, cumin, oregano
2 cans chuck chicken
10-ounce can corn with bits of green and red pepper, drained
Small can diced chilies, drained
Minced cilantro
*Including liquid drained from tomatoes and canned chicken
Bring water to a boil in a large pot. Add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low fire. Sprinkle with snipped cilantro. Serves 10 to 15.
Bonus Recipe
Sunset Skillet Supper
4 slices bacon, cut up
14-ounce package shredded cabbage for slaw
Small package matchstick carrots
1 Granny Smith apple, cored and cut up
2 large redskin potatoes, scrubbed and diced
16-ounce canned ham, diced
½ cup dry white wine
2 teaspoons caraway seeds
Freshly ground pepper to taste
In a large skillet or Dutch oven fry out the bacon until it’s crisp, gradually stirring in apple and vegetables. Stir in ham, wine and caraway seeds. Cover and cook over low heat until vegetables are tender. Spoon onto six plates and pass the pepper mill.
MORE THAN 250 RV RECIPES AT YOUR FINGERTIPS
Cooking Aboard Your RV takes shortcuts that save time, space, water, dishwashing and cooking fuel for the camp cook with a small galley and minimal gear. It's an idea gift for any RV-er. http://amzn.to/1NdWI4o
Freeze Ahead Recipe of the Week
Meatloaf Sweetloaf
Apples add moistness and a piquant sweet-tart flavor.
1 tablespoon each dried parsley flakes and Dijon mustard
½ teaspoon each salt, pepper, ground cinnamon
Large onion, diced fine
3 pounds lean ground turkey, chicken, beef or pork
4 tart apples, peeled and chopped fine
1 ½ cups bread crumbs
In a large bowl beat eggs with seasonings. With your hands, thoroughly work in onion, meat, apples and bread crumbs. Place in greased loaf pan(s) and bake at 350 degrees for 70-80 minutes or until it tests done at 165 degrees.
To warm up loaves in camp, cool, wrap and freeze. Or, chill now for easier slicing and slice into individual portions, then wrap each and freeze. Another choice is to freeze loaves or patties raw to cook in camp. Wrap for the freezer.
Cook’s note if you freeze the raw mix, thaw and cook thoroughly in camp for food safety.
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