Meals for Road Trips, Camping and RV
Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com Here every Friday, see a Camp and RV Recipe of the Week plus oodles of special recipes for the campground potluck, a foil meal, maybe a special dessert and always lots tips for the camp cook. Y’all come back now, hear? Camp and RV Recipe of the WeekChewy Cheese Fingers Just add a mug of steamy, creamy soup and you have a hot supper for a chilly night. To bake-and-take from home, keep cheese bites in the cooler, then reheat in the microwave or wrap in foil to heat over the campfire. Butter or shortening to grease panCornmeal3 eggs1/3 cup canola oil2 tablespoons milk or water1 ½ cups self-rising flour12-ounce package grated cheese such as cheddar Set the oven to 400 degrees. Grease a 13 X 9 X 2-inch baking pan generously. Sprinkle lightly but evenly with cornmeal. Dump out excess cornmeal Whisk eggs, oil and milk or water. Fold in flour and cheese just until everything is evenly mixed. Dough will be stiff. Scrape into the pan. Spread evenly and bake at 400 degrees about 25 minutes or until springy. Let cool, then turn out on a cutting board and use a long bread knife to cut into 4 lengthwise strips . Then cut strips into fingers. Makes 4 dozen. BONUS RECIPECrabby Tomato Soup for Two 5- or 6-ounce can of crabmeat, drained and picked over1 tablespoon lemon or lime juice1 can condensed cream of tomato soup½ teaspoon dried, crumbled basil1/4 teaspoon dried, crumbled thyme1 soup can whole milk or light cream Hot sauce (optional) Drain and pick over the crabmeat to remove any bits of shell. Sprinkle with lemon or lime juice and set aside. In a cold saucepan whisk soup, herbs and milk or cream in a saucepan. Heat gently and ladle soup into two bowls. Top with tufts of drained crabmeat. Serves 2. Pass the hot sauce. Bonus points for folding ½ teaspoon lemon or lime zest into the crabmeat with the juice,Tips for the Camp Cook * Wash and dry old socks and stuff with kitty litter and put in tennis shoes and boots absorb odor. Also good to soak up stinks in a stored refrigerator or ice chest. Clean and dry the unit thoroughly. Then add some of these odor absorbers and leave overnight with the door closed. Open and air thoroughly. * To make an easy dessert, “butter” the inside of hot dog buns with Nutella. Lay in half a banana, split lengthwise. Stuff with miniature marshmallows and nuts. Wrap tightly in nonstick foil and heat over the grate. * Whisks are work savers in camping, especially if you don’t have an electric mixer. I like a good, strong balloon whisk for batters and beating eggs. http://amzn.to/1Ppqodg * Make up a two-cup packet of sausage gravy mix. Stir in a can of pork and beans, and spoon over rice, campfire-baked potatoes, noodles or buttered biscuits. Garnish with sliced scallions. Campground Potluck Recipe of the WeekTomato Cobbler A crusty biscuit topping gives tomatoes a crown of gold. 2 cans, 28-ounce each diced tomatoes½ cup packed brown sugar1/4 teaspoon ground cloves1 can condensed tomato soup3 cups biscuit mix1 teaspoon onion or garlic powder1 tablespoon dried parsley flakes (optional)Water or milk Butter a large, deep casserole and set the oven for 425 degrees. Drain liquid from canned tomatoes into a bowl and whisk in brown sugar, cloves and condensed tomato soup. Put tomatoes in the casserole. Top with the tomato soup mixture. At this point casserole should be half full, allowing room for the biscuits you'll be adding. Bake tomatoes 15 minutes. Mix dry ingredients with enough milk or water to make a thick dough. Carefully remove hot casserole from the oven and dot the surface with teaspoons of biscuit dough. Return to the oven until biscuits are golden brown. Serves 15 to 20. Here's a camp and RV cookbook just for you. Its recipes are smart, swift, tasty and shortcut to save water, fuel and mess. Books make a good gift too. See Cooking Aboard Your RV. http://amzn.to/1Nj5dsM Foil Recipe of the Week Cook in foil. Eat from the foil. No dishwashing! Hammy CakeThis foil meal does not need turning. Just set it on a grate over medium heat from well-started medium coals to cook low and slow. Per serving:1 or 2 slices Canadian bacon1 slice of canned pineappleFor the batter:1 box Jiffy cornbread mix1 eggWater or milk Prepare coals in grill or fire pit to provide steady, medium heat. Lay out squares of nonstick foil and spray centers with a nonstick spray. Place Canadian bacon in the center and top with a slice of pineapple. Bring up corners of the foil just enough to form a dish for the batter. In a bowl whisk egg, cornbread mix and enough water or milk to make a thick batter. Spoon 1/3 cup batter over pineapple ring. Grasp four corners of the foil to seal the package and to form a handle. (Think large Hershey’s Kiss.) Cook 15 to 20 minutes over medi
Blog copyright janet groene, all rights reserved. To ask about rates to run your ad on all six Groene sites for one year, email janetgroene@yahoo.com
Here every Friday, see a Camp and RV
Recipe of the Week plus oodles of special recipes for the campground
potluck, a foil meal, maybe a special dessert and always lots tips for the
camp cook. Y’all come back now, hear?
Camp and RV Recipe of the Week
Chewy Cheese Fingers
Just add a mug of steamy, creamy soup and you have a hot supper for a chilly night. To bake-and-take from home, keep cheese bites in the cooler, then reheat in the microwave or wrap in foil to heat over the campfire.
Butter or shortening to grease pan
Cornmeal
3 eggs
1/3 cup canola oil
2 tablespoons milk or water
1 ½ cups self-rising flour
12-ounce package grated cheese such as cheddar
Set the oven to 400 degrees. Grease a 13 X 9 X 2-inch baking pan generously. Sprinkle lightly but evenly with cornmeal. Dump out excess cornmeal
Whisk eggs, oil and milk or water. Fold in flour and cheese just until everything is evenly mixed. Dough will be stiff. Scrape into the pan. Spread evenly and bake at 400 degrees about 25 minutes or until springy. Let cool, then turn out on a cutting board and use a long bread knife to cut into 4 lengthwise strips . Then cut strips into fingers. Makes 4 dozen.
BONUS RECIPE
Crabby Tomato Soup for Two
5- or 6-ounce can of crabmeat, drained and picked over
1 tablespoon lemon or lime juice
1 can condensed cream of tomato soup
½ teaspoon dried, crumbled basil
1/4 teaspoon dried, crumbled thyme
1 soup can whole milk or light cream
Hot sauce (optional)
Drain and pick over the crabmeat to
remove any bits of shell. Sprinkle with lemon or lime juice and set
aside. In a cold saucepan whisk soup, herbs and milk or cream in a
saucepan. Heat gently and ladle soup into two bowls. Top with tufts of
drained crabmeat. Serves 2. Pass the hot sauce.
Bonus points for folding ½ teaspoon lemon or lime zest into the crabmeat with the juice,
Tips for the Camp Cook
* Wash and dry old socks and stuff with kitty litter and put in tennis shoes and boots absorb odor. Also good to soak up stinks in a stored refrigerator or ice chest. Clean and dry the unit thoroughly. Then add some of these odor absorbers and leave overnight with the door closed. Open and air thoroughly.
* To make an easy dessert, “butter” the inside of hot dog buns with Nutella. Lay in half a banana, split lengthwise. Stuff with miniature marshmallows and nuts. Wrap tightly in nonstick foil and heat over the grate.
* Whisks are work savers in camping, especially if you don’t have an electric mixer. I like a good, strong balloon whisk for batters and beating eggs.
http://amzn.to/1Ppqodg
* Make up a two-cup packet of sausage gravy mix. Stir in a can of pork and beans, and spoon over rice, campfire-baked potatoes, noodles or buttered biscuits. Garnish with sliced scallions.
Campground Potluck Recipe of the Week
Tomato Cobbler
A crusty biscuit topping gives tomatoes a crown of gold.
2 cans, 28-ounce each diced tomatoes
½ cup packed brown sugar
1/4 teaspoon ground cloves
1 can condensed tomato soup
3 cups biscuit mix
1 teaspoon onion or garlic powder
1 tablespoon dried parsley flakes (optional)
Water or milk
Butter a large, deep casserole and set the oven for 425 degrees. Drain liquid from canned tomatoes into a bowl and whisk in brown sugar, cloves and condensed tomato soup. Put tomatoes in the casserole. Top with the tomato soup mixture. At this point casserole should be half full, allowing room for the biscuits you'll be adding. Bake tomatoes 15 minutes.
Mix dry ingredients with enough milk or water to make a thick dough. Carefully remove hot casserole from the oven and dot the surface with teaspoons of biscuit dough. Return to the oven until biscuits are golden brown. Serves 15 to 20.
Here's a camp and RV cookbook just for you. Its recipes are smart, swift, tasty and shortcut to save water, fuel and mess. Books make a good gift too. See Cooking Aboard Your RV. http://amzn.to/1Nj5dsM
Foil Recipe of the Week
Cook in foil. Eat from the foil. No dishwashing!
Hammy Cake
This foil meal does not need turning. Just set it on a grate over medium heat from well-started medium coals to cook low and slow.
Per serving:
1 or 2 slices Canadian bacon
1 slice of canned pineapple
For the batter:
1 box Jiffy cornbread mix
1 egg
Water or milk
Prepare coals in grill or fire pit to provide steady, medium heat. Lay out squares of nonstick foil and spray centers with a nonstick spray. Place Canadian bacon in the center and top with a slice of pineapple. Bring up corners of the foil just enough to form a dish for the batter.
In a bowl whisk egg, cornbread mix and enough water or milk to make a thick batter. Spoon 1/3 cup batter over pineapple ring. Grasp four corners of the foil to seal the package and to form a handle. (Think large Hershey’s Kiss.) Cook 15 to 20 minutes over medium heat until cornbread is firm. Beware of hot steam when opening foil.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
What's Your Reaction?
