Cooking Tips for Campers, RV, Glamping, Tiny Home
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene travel sites for one year, one low rate, email janetgroene at yahoo.com THUMBNAIL RECIPE OF THE WEEKHot Porridge “Helper”1 cup old-fashioned oatmeal flakes, 2 t. brown sugar, 1 t. Butter Buds, 1 T. flavored coffee creamer powder such as hazelnut or French vanilla, 1/4 cup raisins. Put in plastic bag. In camp, boil 2 1/2 c. water. Stir in “helper”until thick. Serve with butter, berries, more sugar, milk, cream, etc. CAMPING AND RV RECIPE OF THE WEEKChicken 'n Bugles Salad On your way to the campground, pick up a rotisserie chicken to make this crisp, crunchy, veggie-packed, whole meal salad. The secret is to fold in the Bugles immediately before serving. 2 cups diced, cooked chicken2 cups matchstick carrots2 cups diced celery½ cup sweet onion, diced1 cup ranch dressing (or more to taste)2 cups Bugles or other bite-size crisp snack such as Wheat Thins or Fritos Combine chicken, vegetables and dressing and chill. Fold in Bugles and serve at once. Makes 4 to 6 portions. Survival Food Handbook is written for campers and boaters who have limited storage space. Food emergencies happen at home and away. How much food is enough for your camper's emergency grub box? For two people who are boondocking for a week? For a family of four for a weekend in the woods? See Janet Groene’s Survival Food Handbook, a guide to stocking your camper, cabin or boat with familiar, affordable supermarket foods. http://amzn.to/1WdYqbeBonus RecipeWhisk Away Muffins No electric mixer needed. This batter whisks together in minutes to bake in your oven, toaster oven, microwave or stove-top oven. Use regular or gluten-free flours. I use half white, half whole wheat flour. 2 cups flour 1 tablespoon baking powder½ teaspoon salt1/4 cup white or brown sugar or equivalentSmall can crushed pineapple1 egg1/4 cup canola oil or other vegetable oilOptional: ½ cup chopped walnuts Prepare 12 regular muffin cups. Put the dry ingredients in a clean bag and jostle to mix. Open the pineapple and drain juice into a bowl. Whisk juice, egg and oil until well mixed. Dump in the bag of dry ingredients and mix with a spatula until no dry spots remain. Fold in crushed pineapple and nuts. Bake about 18 minutes, or until firm to the touch, at 375 degrees. Microwave method: If you have a micro-ware muffin dish, butter it well then follow directions for your own microwave. Camp Cook Tips * On a bed of lettuce, layer sliced beefsteak tomato with deli-sliced roast beef and thin-sliced sweet onion. Drizzle with a little vinaigrette. * Mix molasses with light corn syrup for molasses “lite”. * When you need a small amount of gravy quickly, stir hot water into cream of chicken Cup ‘o Soup until it’s the right thickness. Campground Potluck Recipe of the Week Potato Noodles Not quite noodles, not quite French fries, these crispy potato nuggets will be the talk of the potluck. Make them during the outdoor campground fish fry, when deep fryers are going full blast. They can also be made ahead of time. Reheat in a 400 degree oven until crisp and hot. 2 eggs4 cups mashed potatoes1 ½ cups flour plus more for rolling dough2 teaspoons saltOil for frying (preferably peanut oil) Whisk eggs until light and mix in potatoes, salt and flour to make a thick dough. Roll out dough and cut in strips. Heat oil to 375 degrees and fry in batches. Drain on paper toweling and serve at once or reheat until crisp. Bonus RecipeVoyageur Pork Pie This is a no-pastry version of a traditional French pork pie. No oven? No problem. 1 pound lean ground porkSmall onion, finely diced½ teaspoon each salt, pepper, dried thyme and dried sage1/8 teaspoon ground cloves2 tablespoons flour½ cup water1 cup dry bread crumbs½ stick butter Brown pork in the skillet, gradually stirring in onion. Spoon off any excess fat. Stir in seasonings. Cover and cook over reduced heat 5 to 10 minutes until pork is done. Sprinkle pork with flour and add cold water. Stir over medium heat until it thickens. In a small skillet, cook bread crumbs in butter until they are toasty. Spoon pork onto plates and sprinkle with crisp crumbs. Serves 4. Optional: Place a piece of buttered toast on each plate, then add the pork mixture and top with crumbs. SCROLL DOWN TO SEE WHAT YOU MISSED LAST WEEK
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene travel sites for one year, one low rate, email janetgroene at yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Hot Porridge “Helper”
1 cup old-fashioned oatmeal flakes, 2 t. brown sugar, 1 t. Butter Buds, 1 T. flavored coffee creamer powder such as hazelnut or French vanilla, 1/4 cup raisins. Put in plastic bag. In camp, boil 2 1/2 c. water. Stir in “helper”until thick. Serve with butter, berries, more sugar, milk, cream, etc.
CAMPING AND RV RECIPE OF THE WEEK
Chicken 'n Bugles Salad
On your way to the campground, pick up a rotisserie chicken to make this crisp, crunchy, veggie-packed, whole meal salad. The secret is to fold in the Bugles immediately before serving.
2 cups diced, cooked chicken
2 cups matchstick carrots
2 cups diced celery
½ cup sweet onion, diced
1 cup ranch dressing (or more to taste)
2 cups Bugles or other bite-size crisp snack such as Wheat Thins or Fritos
Combine chicken, vegetables and dressing and chill. Fold in Bugles and serve at once. Makes 4 to 6 portions.
Survival Food Handbook is written for campers and boaters who have limited
storage space. Food emergencies happen at home and away.
How much food is enough for your camper's emergency grub box? For two people who
are boondocking for a week? For a family of four for a weekend in the
woods? See Janet Groene’s Survival Food Handbook, a guide to stocking
your camper, cabin or boat with familiar, affordable supermarket foods. http://amzn.to/1WdYqbe
Bonus Recipe
Whisk Away Muffins
No electric mixer needed. This batter whisks together in
minutes to bake in your oven, toaster oven, microwave or stove-top
oven. Use regular or gluten-free flours. I use half white, half whole
wheat flour.
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
1/4 cup white or brown sugar or equivalent
Small can crushed pineapple
1 egg
1/4 cup canola oil or other vegetable oil
Optional: ½ cup chopped walnuts
Prepare 12 regular muffin cups. Put the dry ingredients in a clean bag
and jostle to mix. Open the pineapple and drain juice into a
bowl. Whisk juice, egg and oil until well mixed. Dump in the bag of dry
ingredients and mix with a spatula until no dry spots remain. Fold in
crushed pineapple and nuts. Bake about 18 minutes, or until firm to the
touch, at 375 degrees.
Microwave method: If you have a micro-ware muffin dish, butter it well then follow directions for your own microwave.
Camp Cook Tips
* On a bed of
lettuce, layer sliced beefsteak tomato with deli-sliced roast beef and
thin-sliced sweet onion. Drizzle with a little vinaigrette.
* Mix molasses with light corn syrup for molasses “lite”.
* When you need a small amount of gravy quickly, stir hot water into
cream of chicken Cup ‘o Soup until it’s the right thickness.
Campground Potluck Recipe of the Week
Potato Noodles
Not quite noodles, not quite French fries, these crispy potato nuggets will be the talk of the potluck. Make them during the outdoor campground fish fry, when deep fryers are going full blast. They can also be made ahead of time. Reheat in a 400 degree oven until crisp and hot.
2 eggs
4 cups mashed potatoes
1 ½ cups flour plus more for rolling dough
2 teaspoons salt
Oil for frying (preferably peanut oil)
Whisk eggs until light and mix in potatoes, salt and flour to make a thick dough. Roll out dough and cut in strips. Heat oil to 375 degrees and fry in batches. Drain on paper toweling and serve at once or reheat until crisp.
Bonus Recipe
Voyageur Pork Pie
This is a no-pastry version of a traditional French pork pie. No oven? No problem.
1 pound lean ground pork
Small onion, finely diced
½ teaspoon each salt, pepper, dried thyme and dried sage
1/8 teaspoon ground cloves
2 tablespoons flour
½ cup water
1 cup dry bread crumbs
½ stick butter
Brown pork in the skillet, gradually stirring in onion. Spoon off any
excess fat. Stir in seasonings. Cover and cook over reduced heat 5 to 10
minutes until pork is done. Sprinkle pork with flour and add cold
water. Stir over medium heat until it thickens. In a small skillet, cook
bread crumbs in butter until they are toasty. Spoon pork onto plates
and sprinkle with crisp crumbs. Serves 4.
Optional: Place a piece of buttered toast on each plate, then add the pork mixture and top with crumbs.
SCROLL DOWN TO SEE WHAT YOU MISSED LAST WEEK
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