Cut Camping Costs with Camp Cooking
BLOG COPYRIGHT Janet Groene 2023. To ask about placing your ad and one hotlink on all six Groene travel and food sites for one year, one low rate, email janetgroene at yahoo.com THUMBNAIL RECIPE OF THE WEEK Slow Cooker “Helper”One bag makes a complete dump-in meal. You can also make it without the dried beef and stir in canned chunk ham or chicken later.1 box scalloped potato mix + 3 oz. dried chipped beef, 2 T. dried onion bits, 1 T. dried parsley flakes, 1 packet chicken gravy mix. Open potato and flavor packets. Cut up dried beef. Put in all in a plastic bag. Seal bag. In camp, bring 3 1/2 cups water to a boil. Put hot water in slow cooker on High. Stir in “helper”. Option: add 2 c. sliced carrots. Cook 7-8 hours on Low or 4-5 hours on High, stirring once or twice. Option: Just before serving add 1 c. thawed peas 2 minutes. . For thinner mix add water, milk or red wine to taste. Serves 4-6. JUST IN TIME FOR MOTHERS DAY Let Amazon wrap and send this book to any busy Mom, especially if she's into camping and other shortcut cooking. More than 270 recipes are from Janet Groene's experience during her 10 "homeless" years traveling in a camper in summer and sailboat in winter, both with tiny kitchens and minimum gear. See https://amzn.to/3nNndWYFor Mother’s Day or any day, Janet Groene’s paperback book Cooking Aboard Your RV, is filled with inspirations and recipes for camping, boating, glamping or tiny home. CAMP AND RV RECIPE OF THE WEEKFontina Fondue Nothing says party like a fondue. I call this a Fun-Do because it’s skillet-easy and as quick as a kangaroo hop. Put this volcano of luscious goo on the table or tailgate and surround it with sturdy vegetable sticks or crisp chips and crackers. The simple taste of honest cheese is made royal with just a touch of parsley and lemon juice. ½ stick butter1 cup shredded fontina cheese1 cup ricotta cheese1/4 cup fresh lemon juiceFresh or dried minced parsley Melt the butter and keep it swirling while you melt the fontina.and stir in the ricotta. Stir in lemon juice and shower with parsley. Serve warm. Makes 2 cups. Campground Potluck RV Recipe of the Week Have you noticed that finger foods always go first at campground potlucks? Make these affordable, luscious sandwiches and cut them in quarters. Then fill a plate with a mountain of tempting triangles. Creole Cheese Sandwiches In the southern United States, pimento cheese is as common as peanut butter. This is a spicier version made without mayonnaise, so it’s an excellent keeper. I like it on hearty peasant bread or rye crackers.This recipe is easily multiplied. 8-ounce package grated cheese4 strips of pre-cooked bacon, chopped upSmall green sweet pepper, finely diced1 teaspoon Worcestershire sauce1 stick butter, softenedBottled chili sauce In a bowl, lightly toss cheese, bacon, pepper and Worcestershire sauce until well blended. Stir in butter to bind the mixture and add chili sauce to taste. Make sandwiches or spread on crackers. Survival Food Handbook is a handy reference to emergency food provisions, amounts and storage tips for camping and RV travel. Space is tight, so make the most of every ounce, inch and dollar. Every recipe in the book can be made from familiar, affordable, shelf-stable foods from the supermarket. https://amzn.to/3mIfryCI TIPS for the Camp Cook * Add a TexMex touch to cheese rarebit by stirring in a few tablespoons of whole kernel corn and chopped, roasted red pepper. * Try bottled Caesar salad dressing in potato salad instead of mayonnaise. It’s spicier, kickier. * Saute 2 cups diced, peeled eggplant in butter until it’s golden. Add a cup of seafood broth or 1 cup boiling water + 1 fish flavor bouillon cube. Bring to a boil, stir to dissolve bouillon. Reduce heat and cook until eggplant is crisp tender. Stir in a pint of heavy cream. My friend calls this “oyster stew”. Serves 2. *The old-fashioned eggbeater in stainless steel is back and better than ever. New gearing makes easy work of meringues, smoothies, whipped cream, fluffy omelets. http://amzn.to/2nUuUi5 * Easy dessert. In a roomy mixing bowl, dissolve a package of Jello in 2 cups boiling water. Then stir in 8-10 cut up marshmallows. When they soften, whip into a froth with an egg beater. Chill until set. BONUS POTLUCK RECIPEMushroom Barley CasseroleServe this festive, economical starch course as a side dish or as a vegetarian side dish.1 stick butter1 pound sliced mushroomsMedium onion, diced2 cups pearl barley½ teaspoon ground nutmeg1/3 cup raisins, dried currants or dried cranberries (optional)4 cups chicken broth½ cup water In a large pot saute mushrooms in butter, gradually stirring in onion and barley. Add remaining ingredients and bring to a boil. Cover, reduce heat and cook 30 minutes or until barley is plump and liquid absorbed. Fluff with a fork. Serves 8 to 10. SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
BLOG COPYRIGHT Janet Groene 2023. To ask about placing your ad and one hotlink on all six Groene travel and food sites for one year, one low rate, email janetgroene at yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Slow Cooker “Helper”
One bag makes a complete dump-in meal. You can also make it without the dried beef and stir in canned chunk ham or chicken later.
1 box scalloped potato mix + 3 oz. dried chipped beef, 2 T. dried onion bits, 1 T. dried parsley flakes, 1 packet chicken gravy mix. Open potato and flavor packets. Cut up dried beef. Put in all in a plastic bag. Seal bag. In camp, bring 3 1/2 cups water to a boil. Put hot water in slow cooker on High. Stir in “helper”. Option: add 2 c. sliced carrots. Cook 7-8 hours on Low or 4-5 hours on High, stirring once or twice. Option: Just before serving add 1 c. thawed peas 2 minutes. . For thinner mix add water, milk or red wine to taste. Serves 4-6.
JUST IN TIME FOR MOTHERS DAY Let
Amazon wrap and send this book to any busy Mom,
especially if she's into camping and other shortcut cooking. More
than 270 recipes are from Janet Groene's experience during her 10
"homeless" years traveling in a camper in summer and sailboat in winter, both with tiny kitchens and minimum gear. See https://amzn.to/3nNndWY
For
Mother’s Day or any day, Janet Groene’s paperback book Cooking Aboard Your RV, is filled with inspirations and recipes for camping, boating,
glamping or tiny home.
CAMP AND RV RECIPE OF THE WEEK
Fontina Fondue
Nothing says party like a fondue. I call this a Fun-Do because it’s skillet-easy and as quick as a kangaroo hop.
Put this volcano of luscious goo on the table or tailgate and surround it with sturdy vegetable sticks or crisp chips and crackers. The simple taste of honest cheese is made royal with just a touch of parsley and lemon juice.
½ stick butter
1 cup shredded fontina cheese
1 cup ricotta cheese
1/4 cup fresh lemon juice
Fresh or dried minced parsley
Melt the butter and keep it swirling while you melt the fontina.and stir in the ricotta. Stir in lemon juice and shower with parsley. Serve warm. Makes 2 cups.
Campground Potluck RV Recipe of the Week
Have you noticed that finger foods always go first at campground potlucks? Make these affordable, luscious sandwiches and cut them in quarters. Then fill a plate with a mountain of tempting triangles.
Creole Cheese Sandwiches
In the southern United States, pimento cheese is as common as peanut butter. This is a spicier version made without mayonnaise, so it’s an excellent keeper. I like it on hearty peasant bread or rye crackers.This recipe is easily multiplied.
8-ounce package grated cheese
4 strips of pre-cooked bacon, chopped up
Small green sweet pepper, finely diced
1 teaspoon Worcestershire sauce
1 stick butter, softened
Bottled chili sauce
In a bowl, lightly toss cheese, bacon, pepper and Worcestershire sauce until well blended.
Stir in butter to bind the mixture and add chili sauce to taste. Make sandwiches or spread on crackers.
Survival Food Handbook is a handy reference to emergency food provisions, amounts and storage tips for camping and RV travel. Space is tight, so make the most of every ounce, inch and dollar. Every recipe in the book can be made from familiar, affordable, shelf-stable foods from the supermarket.
TIPS for the Camp Cook
* Add a TexMex touch to cheese rarebit by stirring in a few
tablespoons of whole kernel corn and chopped, roasted red pepper.
* Try bottled Caesar salad dressing in potato salad instead of mayonnaise. It’s spicier, kickier.
* Saute 2 cups diced, peeled eggplant in butter until it’s golden. Add
a cup of seafood broth or 1 cup boiling water + 1 fish flavor bouillon
cube. Bring to a boil, stir to dissolve bouillon. Reduce heat and cook until eggplant is crisp tender. Stir
in a pint of heavy cream. My friend calls this “oyster stew”. Serves 2.
*The old-fashioned eggbeater in stainless steel is back and better than ever. New gearing makes easy work of meringues, smoothies, whipped cream, fluffy omelets. http://amzn.to/2nUuUi5
* Easy dessert. In a roomy mixing bowl, dissolve a package of Jello in 2
cups boiling water. Then stir in 8-10 cut up marshmallows. When they
soften, whip into a froth with an egg beater. Chill until set.
BONUS POTLUCK RECIPE
Mushroom Barley Casserole
Serve this festive, economical starch course as a side dish or as a vegetarian side dish.
1 stick butter
1 pound sliced mushrooms
Medium onion, diced
2 cups pearl barley
½ teaspoon ground nutmeg
1/3 cup raisins, dried currants or dried cranberries (optional)
4 cups chicken broth
½ cup water
In a large pot saute mushrooms in butter, gradually stirring in onion and barley. Add remaining ingredients and bring to a boil. Cover, reduce heat and cook 30 minutes or until barley is plump and liquid absorbed. Fluff with a fork. Serves 8 to 10.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
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