Mealtime in the Campground, Glampsite or RV Park
Copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com NEW WEEKLY FEATURE:Thumbnail Recipes for Campers & Backpackers Save $ with a homemade “helper” recipes that fit on a Post-It note. You’ll want to come back every week for more. Homemade ANYTHING “Helper” 2 c. macaroni, 1 T. powdered bouillon & dried parsley flakes, 2 T. dried onion bits. Seal in a small plastic bag. In camp, boil 4 c. water. Add helper. When pasta is tender add protein such as canned chunk chicken, diced ham, cooked hamburger, sausage crumbles or sliced hot dogs. Heat through. Stir in 1/3 c. shredded Parmesan. Serves 4.CAMPING & RV RECIPE OF THE WEEKBlack Bean Potato Soup Just open some cans, carve a fresh onion, and you’re on your way to a hearty, hot, delicious camping supper on hilly spring evenings.The finer you dice the potatoes, and faster they will cook. I don’t rinse the beans when making this soup. .Large onion, diced1 heaping teaspoon minced garlic1 tablespoon vegetable oil2 cans diced potatoes, drained OR2 medium potatoes, scrubbed and diced10-ounce can chunk ham, broken up4 cups water1 T. powered bouillon or 4 cubes1 teaspoon dried thyme15- or 16-ounce can black beansSalt, pepperOptional for a thicker soup, stir 2 T. dry potato flakes into hot soup, stir, cover and let steep 10 minutes. Optional garnishes: Hot sauce, Sour cream, Chopped tomatoes, Sliced scallions Sizzle onion and garlic in hot oil in a roomy soup pot until the onion is translucent. Stir in the potatoes and ham to coat with the onion-oil mixture. Reduce heat, add the broth and thyme, cover, and simmer over very low flame until the vegetables are tender. Stir in the beans to heat through and add salt and pepper to taste. Ladle into soup bowls. CAMPGROUND POTLUCK RECIPE OF THE WEEKSwedish Style Carrots When it’s your turn to bring a side dish, large #10 cans of carrots are sold in some supermarkets and in big-box stores. You’ll need a total of about 10 cups of cooked or canned carrots. #10 can baby carrots1/4 cup sugar or honey1 stick butter1/4 cup dried dillweed plus more for a garnish Partially drain carrots, leaving enough liquid to heat them. While carrots heat, stir sugar or honey with butter in a small skillet until butter melts and sugar dissolves. Drain carrots and toss lightly with the butter mixture. Sprinkle with dill and serve warm. Serves 10-12. Tips for the Camp Cook * Did you know that bouillon cubes and powders now come in different sizes and in flavors including beef, vegetable, chicken, tomato and fish? Also sodium free. Better Than Bouillon concentrate in jars comes in even more flavors. Bouillon is the ultimate pantry standby as an ingredient or a bracing hot drink. * Stretch a can of deviled ham by mixing it with a brick of cream cheese. Add hot sauce or grainy mustard for added zing. * Put a surprise in a pie shell. Blind-bake your favorite pastry pie shell. When it’s hot from the oven, scatter the bottom with small chocolate chips. When they are soft, carefully spread to cover the entire bottom. Chill, then fill with your cherry pie filling. Chill. * Dice sourdough bread and make bread pudding with savory, not sweet ingredients, such as chopped onion, parsley, grated cheese. Serve as a vegetarian main dish or a rich side dish. FREEZE AHEAD RECIPE OF THE WEEKDaniel Boone Burgoo Burgoo is what you make it, and in old Kentucky that meant squirrel, rabbit or whatever the day's hunt provided. Here’s a modern version, condensed to save freezer space. Don’t add salt or seasonings until you taste the finished dish. Bouillon and the soup are already salted. To spice things up, pass the pepper mill and hot sauce at the table. 1 pound bulk sausage (pork or turkey)1 pound cut up boneless, skinless chicken2-3 large onions, diced1 bunch celery, trimmed and chopped1 pint sliced mushrooms 3 cups raw rice 4 cups water1 tablespoon powdered bouillon OR1 large tomato flavor bouillon cube In a large pot fry out sausage, breaking it up as you go. Gradually stir in chicken to brown it, then vegetables and rice to coat with pan drippings. Add water and bouillon, bring to a boil, cover and cook 20-30 minutes over low-medium heat, stirring once or twice, until rice is tender. Mixture will be very thick, so keep heat low. Cool completely and package for the freezer, measuring one to 1 ½ cups per serving. In camp, thaw and heat, thinning with water, tomato juice or broth to taste. Now available on Google Play. The six-book Yacht Yenta cozy mystery series follows widow Farley Halladay as she comes home from the sea and seeks a new life as an online boat broker, caregiver and crime solver. Titles are January Justice through June Jeopardy. Read in any order to see the antics of her zany syster, kickass sheriff best friend and and old man she takes care of. (You may have to cut and paste this URL)https://play.google.com/st
Copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com
NEW WEEKLY FEATURE:
Thumbnail Recipes for Campers & Backpackers
Save $ with a homemade “helper” recipes that fit on a Post-It note. You’ll want to come back every week for more.
Homemade ANYTHING “Helper”
2 c. macaroni, 1 T. powdered bouillon & dried parsley flakes, 2 T. dried onion bits. Seal in a small plastic bag. In camp, boil 4 c. water. Add helper. When pasta is tender add protein such as canned chunk chicken, diced ham, cooked hamburger, sausage crumbles or sliced hot dogs. Heat through. Stir in 1/3 c. shredded Parmesan. Serves 4.
CAMPING & RV RECIPE OF THE WEEK
Black Bean Potato Soup
Just open some cans, carve a fresh onion, and you’re on your way to a hearty, hot, delicious camping supper on hilly spring evenings.
The finer you dice the potatoes, and faster they will cook. I don’t rinse the beans when making this soup.
.
Large onion, diced
1 heaping teaspoon minced garlic
1 tablespoon vegetable oil
2 cans diced potatoes, drained OR
2 medium potatoes, scrubbed and diced
10-ounce can chunk ham, broken up
4 cups water
1 T. powered bouillon or 4 cubes
1 teaspoon dried thyme
15- or 16-ounce can black beans
Salt, pepper
Optional for a thicker soup, stir 2 T. dry potato flakes into hot soup, stir, cover and let steep 10 minutes.
Optional garnishes: Hot sauce, Sour cream, Chopped tomatoes, Sliced scallions
Sizzle onion and garlic in hot oil in a roomy soup pot until the onion is translucent. Stir in the potatoes and ham to coat with the onion-oil mixture. Reduce heat, add the broth and thyme, cover, and simmer over very low flame until the vegetables are tender. Stir in the beans to heat through and add salt and pepper to taste. Ladle into soup bowls.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Swedish Style Carrots
When it’s your turn to bring a side dish, large #10 cans of carrots are sold in some supermarkets and in big-box stores. You’ll need a total of about 10 cups of cooked or canned carrots.
#10 can baby carrots
1/4 cup sugar or honey
1 stick butter
1/4 cup dried dillweed plus more for a garnish
Partially drain carrots, leaving enough liquid to heat them. While carrots heat, stir sugar or honey with butter in a small skillet until butter melts and sugar dissolves. Drain carrots and toss lightly with the butter mixture. Sprinkle with dill and serve warm. Serves 10-12.
Tips for the Camp Cook
* Did you know that bouillon cubes and powders now come in different sizes and in flavors including beef, vegetable, chicken, tomato and fish? Also sodium free. Better Than Bouillon concentrate in jars comes in even more flavors. Bouillon is the ultimate pantry standby as an ingredient or a bracing hot drink.
* Stretch a can of deviled ham by mixing it with a brick of cream cheese. Add hot sauce or grainy mustard for added zing.
* Put a surprise in a pie shell. Blind-bake your favorite pastry pie shell. When it’s hot from the oven, scatter the bottom with small chocolate chips. When they are soft, carefully spread to cover the entire bottom. Chill, then fill with your cherry pie filling. Chill.
* Dice sourdough bread and make bread pudding with savory, not sweet ingredients, such as chopped onion, parsley, grated cheese. Serve as a vegetarian main dish or a rich side dish.
FREEZE AHEAD RECIPE OF THE WEEK
Daniel Boone Burgoo
Burgoo is what you make it, and in old Kentucky that meant squirrel, rabbit or whatever the day's hunt provided. Here’s a modern version, condensed to save freezer space. Don’t add salt or seasonings until you taste the finished dish. Bouillon and the soup are already salted. To spice things up, pass the pepper mill and hot sauce at the table.
1 pound bulk sausage (pork or turkey)
1 pound cut up boneless, skinless chicken
2-3 large onions, diced
1 bunch celery, trimmed and chopped
1 pint sliced mushrooms
3 cups raw rice
4 cups water
1 tablespoon powdered bouillon OR
1 large tomato flavor bouillon cube
In a large pot fry out sausage, breaking it up as you go. Gradually stir in chicken to brown it, then vegetables and rice to coat with pan drippings. Add water and bouillon, bring to a boil, cover and cook 20-30 minutes over low-medium heat, stirring once or twice, until rice is tender. Mixture will be very thick, so keep heat low. Cool completely and package for the freezer, measuring one to 1 ½ cups per serving. In camp, thaw and heat, thinning with water, tomato juice or broth to taste.
Now available on Google Play. The six-book Yacht Yenta cozy mystery series follows widow Farley Halladay as she comes home from the sea and seeks a new life as an online boat broker, caregiver and crime solver. Titles are January Justice through June Jeopardy. Read in any order to see the antics of her zany syster, kickass sheriff best friend and and old man she takes care of. (You may have to cut and paste this URL)
https://play.google.com/store/books/details/Farley_Halladay_April_Avenger_A_Yacht_Yenta_Myster?id=MS4WEAAAQBAJ
Camp and RV Recipe of the Week
Fruit Compote with Pumpkin Dumplings
Add dumplings and it's a complete breakfast
Serve this sweetie for breakfast, dessert or a late night snack. You won’t need the whole can of pumpkin. Use leftover pumpkin, one or two tablespoons at a time, to add a golden glow to pancake batter, biscuit dough, stew or chili.
The tricky part of making these dumplings is to keep the liquid at an active simmer without letting it boil dry.
Large can sliced peaches in their own juice
20-ounce can pineapple tidbits with juice
14.5-ounce can of fruit cocktail, undrained
1 cup water
1 ½ cups biscuit mix
½ cup sugar
1 teaspoon cinnamon
½ cup pumpkin puree
Milk or water
Put fruit, juices and water in a roomy saucepan and bring to a low boil. In a medium bowl whisk together biscuit mix, sugar and cinnamon. Whisk pumpkin into dry mix with a little milk or water to make a stiff dough.
Drop dough by tablespoons onto actively simmering fruit compote. Keep liquid at a low boil or active simmer for 10 minutes without a cover. Add water if needed. Then cover and cook exactly 10 minutes more without peeking. Place dumplings in shallow soup bowls and top with fruit. Serves 6 as a breakfast main dish. .
Cook’s note: Serve alone or with cream, yogurt, whipped topping or ice cream.
What's Your Reaction?
