Cooking Easy for Camground and Campfire

Blog copyright Janet Groene 2023, all rights reserved. To donate in support of this free weekly blog use your PayPal account to send $10 per year to janetgroene@yahoo.com 

CAMPING & RV RECIPE OF THE WEEK

Chicken Salad Skillet
    This quick, hot, one-burner meal begins with a pint of chicken salad from your favorite deli. Complete the meal with a leafy salad and slabs of Boston cream pie from the bakery. 

Customize the deli salad with extra veggies. rice, eggs.

    Spread chicken salad in a cold skillet sprayed with nonstick spray, smoothing it to an even layer. Ditto the rice.  Add sliced hard-cooked eggs.

Whisk soup with milk or water and spread over eggs.  Cover and cook over low heat until heated through. Serves 2 to 4. Pass the pepper mill.

It's always a plus to have hard-cooked eggs in your cooler. You'll use them in dozens of ways. 

 Cooking Aboard Your RV has more than 200 shortcut recipes designed for the small galley indoors and out. Save time, water, space, mess, cooking fuel.  http://amzn.to/1NdWI4o

BONUS RECIPE
Salmon Rice Romanoff for Two

5-ounce can of skinless, boneless salmon
1/4 stick butter
2 servings ready-to-eat rice
1/3 cup each small curd cottage cheese, sour cream and shredded Cheddar
½ teaspoon onion powder
1/4 teaspoon dried dill weed
Optional: salsa

     In a medium skillet, melt butter and scatter chunks of salmon evenly on the bottom. Top with rice. In a bowl whisk cottage cheese, sour cream, onion powder and dill.  Spoon over skillet. Cover and heat through. Pass the salsa.  Serves 2.

 

Tips for the Camp Cooks

    * Some bad smells are almost impossible to oust.  They include tomcat spray, a rogue potato that went bad in the bin or decayed wildlife that snuck into some hidden corner ofthe RV and died. When you have to get tough, try activated charcoal.  It works best in an enclosed area such as a cupboard or ice chest.  

    * If you have rust in galley ware, keep it from recurring by using stainless steel wool not steel wool.

     *Let’s have a tailgate party! This sturdy stainless steel rack is for easy grilling, roasting and  serving of chicken drumsticks, wingettes, stuffed banana peppers. It also holds ice cream cones while you fill and serve. Folds flat to stow.
http://amzn.to/2v835FU

    * Clean and dry a waste basket and sprinkle a little powdered  detergent in the bottom, even if you use a plastic liner.  It will discourage bugs and make it easier to clean the container next time. Just add a little water, swish and dry.

   * This heavy duty fruit corer bores through with ease, then opens to eject the core. You’ll use it  on apples other fruit. Core cucumbers and stuff them with tuna salad. Core zucchini, stuff with ground meat, wrap in foil and roast.  Core a potato, put a hot dog in the hole and bake.  http://amzn.to/2v8lgve


 

 Campground Potluck Recipe of the Week
Roosevelt Beans
    This recipe from Roosevelt Lodge in Yellowstone National Park has been beloved for generations. It’s served in the historic restaurant and on their camp-outs and campfire nights. The next time you need a bodacious camping meal for a crowd, share this dish. 

  The original recipe says you can drain the liquid  from the beans for a thicker dish but it’s easier and juicier just to dump in the entire contents of each can.

1 pound hamburger or sausage
1/2 pound bacon, diced in ½ inch pieces
1 onion, diced
16-ounce can pork and beans
12-ounce can kidney beans
14-out can lima beans
12-ounce can butter beans
½ cup brown sugar
1 tablespoons cider vinegar
1 tablespoon prepared mustard
½ cup ketchup
Salt and pepper to taste
    

Fry out meats. Spoon off excess fat.  Saute onions in remaining fat with meat. Stir in remaining ingredients. The “official” recipe is to bake it at 325 degrees for 45 minutes but you can also just cover the pot and cook over low/medium heat on the stove, campfire or grate.
 
See the Pantry Recipe of the Week, made entirely with shelf ingredients from your emergency pantry.  No fresh ingredients needed.  Spare food is travel insurance.Go to Boat Cook.

Foil Recipe of the Week
Vegetables Royale
    This is the only recipe you’ll ever need for making a vegetable dish in foil on the campfire. The recipe makes about 2 cups sauce,  or enough for 8 to 10 servings. Use any vegetable or, better still, a colorful mixture.

Vegetable Recipe Per Serving:
    Lay out a square of foil and spray or butter the center. Bring up corners of foil to form a bowl.  Add 1 to 2 cups well drained, thin sliced or parboiled vegetables.. Spoon on sauce (see below)  to taste.
    Join corners of foil and twist to seal and form a handle.  (Think of a large Hershey’s Kiss). Cook over medium coals to heat thorough. Be careful of hot steam when opening foil.  Sprinkle with topping (see below)  to taste.

Sauce:
2 eggs
½ cup mayonnaise
1 cup sour cream
1 teaspoon each salt, pepper
6- to 8-ounce package grated cheddar cheese
½ teaspoon onion or garlic powder
 

Whisk eggs until light. Gradually whisk in mayonnaise, sour cream, seasonings. Fold in cheese and onion or garlic powder. Keep cold up to 5 days. This sauce is cooked with the vegetables.

Topping:
2/3 stick butter
2 sleeves buttery crackers such as Club, Town House or Ritz

1/4 cup each dried parsley flakes and grated hard cheese such as Parmesan

    Melt butter in a large skillet. Crumble crackers coarsely and toss with butter. Cool, add cheese and put in a plastic bag or covered container. Keep cold and sprinkle on after opening the cooked packet.  

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