Cooking Easy for Camping & RV
Blog copyright Janet Groene 2023. To ask about rates to place one ad for one year on all six Groene travel sites, email janetgroene@yahoo.com Camping & RV Recipe of the WeekPoached Shrimp Slurp Add chunks of crusty bread for sopping up the delectable sauce and serve this simple dish as an appetizer. Or, add a salad and make it a main course.2 pounds shelled, de-veined, tail-off, medium or large shrimp1 stick butter12-ounce bottle of Italian dressing. (1 ½ cups) Thaw the shrimp if frozen. Drain. Melt the butter with the dressing in a skillet, bring to an active simmer and stir in shrimp over medium heat until they are firm and pink. Spoon shrimp into shallow bowls and divide the sauce among them. Pass the bread. Serves 4. See Janet Groene’s blog for RV women at SoloWomanRV.blogspot.com and don’t miss her weekly CAMPGROUNDS; GOOD NEWS/BAD NEWS. How to fill your camper's standby pantry with supplies that give the most nutrition per ounce, per dollar, per inch. No matter what the camping emergency, this book shows how you can always make a meal from supplies from the small pantry. No high-priced survival rations needed. See lists, food values, stowing suggestions, back-up plans for emergencies and much more. http://amzn.to/1WdYqbe Campground Potluck Recipe of the WeekBroccoli Custard Squares Not quite a bread. Not quite a vegetable. Here is a perfect side dish for the campground potluck or tailgate party. 10-ounce package frozen, chopped broccoli4 eggs1 stick butter, melted and cooled1 box of Jiffy cornbread mixSmall onion, finely chopped 1 cup grated cheddar cheese Set the oven to 375 degrees and grease a 9 X 13-inch baking pan. Thaw broccoli thoroughly so it drains well. Cut up any large pieces. Whisk eggs. Whisk in melted butter. Stir in cornbread mix, broccoli, onion and cheese. Put batter in the pan and bake 30-40 minutes or until firm. Let cool 15 minutes. Cut in 15 to 20 squares and remove to a serving tray. Serve warm, at room temperature or chilled. An easy way to serve this at a potluck is to put each square in a cupcake paper. For yourself or a gift, Janet Groene’s book Cooking Aboard Your RV. http://amzn.to/1NdWI4o Pressed for time? Have Amazon gift wrap, add a greeting, and send it for you. FREEZE AHEAD RECIPE OF THE WEEK Save bits of leftover meat or chicken to make these pies in disposable pie plates. Wrap and freeze to reheat in camp. CHEESY CHICKEN PIE ITALIANO For each 6-serving pie: 1 ½ cups shredded or finely chopped cooked chicken or meat1/3 cup grated hard cheese such as Parmesan1 cup shredded yellow cheese such as Cheddar or Velveeta1 1/2 teaspoons mixed Italian seasoning6-ounce can tomato paste2 eggs1 cup milk½ cup biscuit mix1 teaspoon dry ranch seasoning mix (optional) Grease a 9-inch disposable pie pan. Set the oven to 400 degrees. In a bowl mix cheese, meat, Italian seasoning and tomato paste. Put in the greased pie pan, filling only about 2/3 full to leave room for the topping. Using the same bowl, whisk eggs, milk, biscuit mix and seasoning if using. Pour over pie and bake about 35 minutes or until biscuit topping is golden brown. Cool, wrap and freeze. Tips for the Camp Cook * Make your favorite hush puppy mix with beer or lemon-lime soda instead of milk or water. * Make poke cake. Use the round handle of a wooden spoon to poke holes all over a sheet cake. Boil two cups sugar with a large can of undrained crushed pineapple until it’s thick. Spoon slowly over the cake until it won’t hold any more. Chill. * Here’s an easy first-night-out dinner for two. Grease a skillet and set aside. Whisk 2 eggs and fold in a 15-ounce can of spaghetti and meatballs and a cup of Italian flavored croutons. Cook in the covered skillet until it’s firm and puffy. Serves 2. * Mix a cup of cola and a cup of ketchup in a skillet. Bring to an active simmer and add 4 portions of chicken nuggets. Heat without stirring. Serve with chunks of bread to mop up the sauce.Foil Recipe of the WeekSalmon Loaf for One Salmon in pouches is compact, stow-able and ideally sized at 2 to 5 ounces for one or two servings. 1 packet of salmon 1 egg2 tablespoons flour ½ teaspoon each salt, pepper1 cups hashed brown potatoes with onion and red pepper, thawed ORMedium potato, grated with a little onion1-2 teaspoons oil or butter1 tablespoon white wine, water or white grape juiceLemon wedges (optional) Set out a square of foil and smear generously with butter or shortening. In a bowl whisk egg until light. Stir in flour, then fold in salmon and potatoes. Spread on foil. Drizzle with wine or water and add oil or butter. Fold foil to seal. Cook over well-started coals, turning several times to heat slowly until potatoes are tender. Open foil carefully. Steam will be scalding. Serve with lemon wedges or your favorite cocktail sauce. Note: Foil packet can also be baked in an oven, toaster oven or on the stop-t
Blog copyright Janet Groene 2023. To ask about rates to place one ad for one year on all six Groene travel sites, email janetgroene@yahoo.com
Camping & RV Recipe of the Week
Poached Shrimp Slurp
Add chunks of crusty bread for sopping up the delectable sauce and serve this simple dish as an appetizer. Or, add a salad and make it a main course.
2 pounds shelled, de-veined, tail-off, medium or large shrimp
1 stick butter
12-ounce bottle of Italian dressing. (1 ½ cups)
Thaw the shrimp if frozen. Drain. Melt the butter with the dressing in a skillet, bring to an active simmer and stir in shrimp over medium heat until they are firm and pink. Spoon shrimp into shallow bowls and divide the sauce among them. Pass the bread. Serves 4.
See Janet Groene’s blog for RV women at SoloWomanRV.blogspot.com and don’t miss her weekly CAMPGROUNDS; GOOD NEWS/BAD NEWS.
No matter what the camping emergency, this book shows how you can always make a meal from supplies from the small pantry. No high-priced survival rations needed. See lists, food values, stowing suggestions, back-up plans for emergencies and much more. http://amzn.to/1WdYqbe
Campground Potluck Recipe of the Week
Broccoli Custard Squares
Not quite a bread. Not quite a vegetable. Here is a perfect side dish for the campground potluck or tailgate party.
10-ounce package frozen, chopped broccoli
4 eggs
1 stick butter, melted and cooled
1 box of Jiffy cornbread mix
Small onion, finely chopped
1 cup grated cheddar cheese
Set the oven to 375 degrees and grease a 9 X 13-inch baking pan.
Thaw broccoli thoroughly so it drains well. Cut up any large pieces. Whisk eggs. Whisk in melted butter. Stir in cornbread mix, broccoli, onion and cheese. Put batter in the pan and bake 30-40 minutes or until firm. Let cool 15 minutes. Cut in 15 to 20 squares and remove to a serving tray. Serve warm, at room temperature or chilled.
An easy way to serve this at a potluck is to put each square in a cupcake paper.
For yourself or a gift, Janet Groene’s book Cooking Aboard Your RV. http://amzn.to/1NdWI4o
Pressed for time? Have Amazon gift wrap, add a greeting, and send it for you.
FREEZE AHEAD RECIPE OF THE WEEK
Save bits of leftover meat or chicken to make these pies in disposable pie plates. Wrap and freeze to reheat in camp.
CHEESY CHICKEN PIE ITALIANO
For each 6-serving pie:
1 ½ cups shredded or finely chopped cooked chicken or meat
1/3 cup grated hard cheese such as Parmesan
1 cup shredded yellow cheese such as Cheddar or Velveeta
1 1/2 teaspoons mixed Italian seasoning
6-ounce can tomato paste
2 eggs
1 cup milk
½ cup biscuit mix
1 teaspoon dry ranch seasoning mix (optional)
Grease a 9-inch disposable pie pan. Set the oven to 400 degrees. In a bowl mix cheese, meat, Italian seasoning and tomato paste. Put in the greased pie pan, filling only about 2/3 full to leave room for the topping.
Using the same bowl, whisk eggs, milk, biscuit mix and seasoning if using. Pour over pie and bake about 35 minutes or until biscuit topping is golden brown. Cool, wrap and freeze.
Tips for the Camp Cook
* Make your favorite hush puppy mix with beer or lemon-lime soda instead of milk or water.
* Make poke cake. Use the round handle of a wooden spoon to poke holes all over a sheet cake. Boil two cups sugar with a large can of undrained crushed pineapple until it’s thick. Spoon slowly over the cake until it won’t hold any more. Chill.
* Here’s an easy first-night-out dinner for two. Grease a skillet and set aside. Whisk 2 eggs and fold in a 15-ounce can of spaghetti and meatballs and a cup of Italian flavored croutons. Cook in the covered skillet until it’s firm and puffy. Serves 2.
* Mix a cup of cola and a cup of ketchup in a skillet. Bring to an active simmer and add 4 portions of chicken nuggets. Heat without stirring. Serve with chunks of bread to mop up the sauce.
Foil Recipe of the Week
Salmon Loaf for One
Salmon in pouches is compact, stow-able and ideally sized at 2 to 5 ounces for one or two servings.
1 packet of salmon
1 egg
2 tablespoons flour
½ teaspoon each salt, pepper
1 cups hashed brown potatoes with onion and red pepper, thawed OR
Medium potato, grated with a little onion
1-2 teaspoons oil or butter
1 tablespoon white wine, water or white grape juice
Lemon wedges (optional)
Set out a square of foil and smear generously with butter or shortening. In a bowl whisk egg until light. Stir in flour, then fold in salmon and potatoes.
Spread on foil. Drizzle with wine or water and add oil or butter. Fold foil to seal. Cook over well-started coals, turning several times to heat slowly until potatoes are tender. Open foil carefully. Steam will be scalding. Serve with lemon wedges or your favorite cocktail sauce.
Note: Foil packet can also be baked in an oven, toaster oven or on the stop-top covered dry skillet.
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