Cooking on the Go for Campers and RV-ers
Blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com THUMBNAIL RECIPE OF THE WEEKRice ‘n Rags “Helper” Place in a plastic bag 2 c. instant rice, 2 c .broken lasagna, 1 T.powdered beef bouillon, 1 t. dried garlic granules, 1 T. dried onion bits. In camp, boil 3 ½ cups water and add dry ingredients. When lasagna and rice are tender, stir in 10-to-12 oz. can of roast beef in gravy, breaking up beef with a fork. Heat through. Serves 4. CAMPGROUND POTLUCK RECIPE OF THE WEEKBust-a-Move Beer Dip Serve this savory dip warm with lots of pretzels, chips, pitas, raw veggies and any other dippers you like. The recipe works with regular or non-alcohol beer or ale. This recipe makes about 3 cups of a dip. It's rich enough to make a light meal with chunks of bread and a salad. When buying sausage gravy mix, get the packet that calls for two cups of water or milk. 12- or 16-ounce can of beer or ale1 packet sausage gravy mixHalf an 8-ounce brick of cream cheese, diced.Shredded sharp cheddar cheese You need two cups of liquid, so add ½ cup water if using a 12-ounce can of beer. Pour beer or ale into a cold saucepan and let it go flat. Before heating, whisk in gravy mix. Cook, stirring, over low-medium heat until it thickens. Remove from heat and stir in cream cheese until it melts, then stir in cheddar by the handful to taste. If it gets too thick while cooling, re-heat gently over low fire abd add water or milk if needed. This dip is best served and eaten in one sitting.Camp and RV Recipe of the WeekFresh Tomato Pizza Hurray! It’s tomato season. Fire up the grill at your campsite and treat your family to this healthful mouthful! For this recipe I buy thin style, ready-baked crusts such as Freschetta or Boboli. Warm them directly on the grate or use a pizza stone. http://amzn.to/2sJnTOB 2 medium or one large baked pizza crustOlive oil½ cup mayonnaise1/4 cup prepared pesto8 pre-cooked bacon slices, cut upSliced ripe tomatoesSalt and pepper to taste1 tablespoon mixed Italian seasoning ORChopped fresh basil leaves to taste 3/4 to 1 cup grated Parmesan cheese from a jar The grill should be well started to a steady, medium heat. Lightly brush top of the crust(s) with olive oil. Whisk mayo and pesto together and spread on crust(s). Sprinkle with cut-up bacon and cover with sliced tomatoes. Sprinkle lightly with salt, pepper and Italian seasoning or basil leaves. Sprinkle with grated cheese. Place on the grate or a pre-heated pizza stone. If grill has a lid, close it. Otherwise tent the pizza loosely with foil. Heat through until cheese melts. Serves 4 to 6. Survival Food Handbook is a complete guide to provisioning your camper or home pantry with shelf-stable supplies from the supermarket. Use and replace regularly so you always have balanced meals on hand for emergencies such as fridge failure or trip delays. Storage space is limited so focus is on packing the most food value into every ounce and inch. http://amzn.to/1WdYqbeTips for the Camp Cook * Buy deli potato salad and fold in a well-drained jar of diced pickled beets. It’s now “homemade” potato salad with extra vitamins and a pretty blush. * In a blender or food processor, reduce a packet of ramen, including flavor packet, to crumbs. Watch closely so it isn't too coarse or too fine. Use as breading for fish or chicken. * Cut an Astroturf door mat to fit RV steps. It can be glued on permanently or attach it with Velcro strips * Let the kids make dessert. Unwind Twizzlers and string Cheerios on the strands. Tie ends to make edible bracelets and necklaces. BONUS RECIPE Apples ‘n Cheese This eas recipe makes a tasty side dish with hot dogs, ham steaks or brats from the grill.1 can of apple pie filling2 cans unsweetened pie-sliced apples OR4 cups peeled, sliced apples2 cups flour½ teaspoon salt2 teaspoons baking powder1/3 cup sugar2 sticks butter, melted2 cups shredded cheddar cheese Set the oven to preheat at 350 degrees F. Mix apples and apple pie filling in a buttered casserole, Whisk dry ingredients together and mix in melted butter. Fold in cheese and spoon dough evenly over apples. Bake about 30 minutes or until a toasty crust forms on top.Make your own trail mix for better health, less money. See recipes for pocket snacks at Create A Gorp. Foil Recipe of the Week When you make pancakes, plan on leftovers to use tomorrow in this easy recipe. Tutti-Fruitti Breakfast For each serving:3 pancakes (homemade or store-bought)2 strawberries, sliced Large marshmallow, cut upBanana slices1 slice canned pineapple, drained1/4 cup pancake syrup½ cup vanilla yogurt Lay out a large square of foil and smear center with butter. Lay down a pancake and cover it with sliced strawberries and marshmallow pieces. Top with another pancake and cover it with sliced bananas. To keep your tower from toppling over, brin
Blog copyright janetgroene, all rights reserved. To ask about rates to place one ad for one year on all Groene sites email janetgroene@yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Rice ‘n Rags “Helper”
Place in a plastic bag 2 c. instant rice, 2 c .broken lasagna, 1 T.powdered beef bouillon, 1 t. dried garlic granules, 1 T. dried onion bits. In camp, boil 3 ½ cups water and add dry ingredients. When lasagna and rice are tender, stir in 10-to-12 oz. can of roast beef in gravy, breaking up beef with a fork. Heat through. Serves 4.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Bust-a-Move Beer Dip
Serve this savory dip warm with lots of pretzels, chips, pitas, raw veggies and any other dippers you like. The recipe works with regular or non-alcohol beer or ale. This recipe makes about 3 cups of a dip. It's rich enough to make a light meal with chunks of bread and a salad. When buying sausage gravy mix, get the packet that calls for two cups of water or milk.
12- or 16-ounce can of beer or ale
1 packet sausage gravy mix
Half an 8-ounce brick of cream cheese, diced.
Shredded sharp cheddar cheese
You need two cups of liquid, so add ½ cup water if using a 12-ounce can of beer. Pour beer or ale into a cold saucepan and let it go flat. Before heating, whisk in gravy mix. Cook, stirring, over low-medium heat until it thickens. Remove from heat and stir in cream cheese until it melts, then stir in cheddar by the handful to taste. If it gets too thick while cooling, re-heat gently over low fire abd add water or milk if needed.
This dip is best served and eaten in one sitting.
Camp and RV Recipe of the Week
Fresh Tomato Pizza
Hurray! It’s tomato season. Fire up the grill at your campsite and treat your family to this healthful mouthful! For this recipe I buy thin style, ready-baked crusts such as Freschetta or Boboli. Warm them directly on the grate or use a pizza stone. http://amzn.to/2sJnTOB
2 medium or one large baked pizza crust
Olive oil
½ cup mayonnaise
1/4 cup prepared pesto
8 pre-cooked bacon slices, cut up
Sliced ripe tomatoes
Salt and pepper to taste
1 tablespoon mixed Italian seasoning OR
Chopped fresh basil leaves to taste
3/4 to 1 cup grated Parmesan cheese from a jar
The grill should be well started to a steady, medium heat. Lightly brush top of the crust(s) with olive oil. Whisk mayo and pesto together and spread on crust(s). Sprinkle with cut-up bacon and cover with sliced tomatoes. Sprinkle lightly with salt, pepper and Italian seasoning or basil leaves. Sprinkle with grated cheese.
Place on the grate or a pre-heated pizza stone. If grill has a lid, close it. Otherwise tent the pizza loosely with foil. Heat through until cheese melts. Serves 4 to 6.
Survival Food Handbook is a complete guide to provisioning your camper or home pantry with shelf-stable supplies from the supermarket. Use and replace regularly so you always have balanced meals on hand for emergencies such as fridge failure or trip delays. Storage space is limited so focus is on packing the most food value into every ounce and inch. http://amzn.to/1WdYqbe
Tips for the Camp Cook
* Buy deli potato salad and fold in a well-drained jar of diced pickled beets. It’s now “homemade” potato salad with extra vitamins and a pretty blush.
* In a blender or food processor, reduce a packet of ramen, including flavor packet, to crumbs. Watch closely so it isn't too coarse or too fine. Use as breading for fish or chicken.
* Cut an Astroturf door mat to fit RV steps. It can be glued on permanently or attach it with Velcro strips
* Let the kids make dessert. Unwind Twizzlers and string Cheerios on the strands. Tie ends to make edible bracelets and necklaces.
BONUS RECIPE
Apples ‘n Cheese
This eas recipe makes a tasty side dish with hot dogs, ham steaks or brats from the grill.
1 can of apple pie filling
2 cans unsweetened pie-sliced apples OR
4 cups peeled, sliced apples
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
1/3 cup sugar
2 sticks butter, melted
2 cups shredded cheddar cheese
Set the oven to preheat at 350 degrees F. Mix apples and apple pie filling in a buttered casserole, Whisk dry ingredients together and mix in melted butter. Fold in cheese and spoon dough evenly over apples. Bake about 30 minutes or until a toasty crust forms on top.
Make your own trail mix for better health, less money. See recipes for pocket snacks at Create A Gorp.
Foil Recipe of the Week
When you make pancakes, plan on leftovers to use tomorrow in this easy recipe.
Tutti-Fruitti Breakfast
For each serving:
3 pancakes (homemade or store-bought)
2 strawberries, sliced
Large marshmallow, cut up
Banana slices
1 slice canned pineapple, drained
1/4 cup pancake syrup
½ cup vanilla yogurt
Lay out a large square of foil and smear center with butter. Lay down a pancake and cover it with sliced strawberries and marshmallow pieces. Top with another pancake and cover it with sliced bananas. To keep your tower from toppling over, bring up edges of the foil to form a shallow bowl around the pancakes.
Now add the third pancake and top it with a drained pineapple slice.
Fold foil to seal and cook on the grill, turning several times, to heat through. Open foil carefully (steam is hot!) Drizzle with pancake syrup and vanilla yogurt.
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