Money-Saving Meals for RV Travel and Camping
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com See these fast 'n furious recipes to speed your camping trip on your way with less hassle and mess. Yes, we take shameless shortcuts if they save time, space, water or money. Camping & RV Recipe of the Week Buttery Crab Bog Inexpensive imitation crab takes on a gourmet disguise with the addition of white wine.* The crab and crackers are already salty, so don’t over-salt this dish. Imitation crab is vac-packed to last longer in your ice chest or fridge 20-ounce package imitation crab, shredded or cut up1 cup white wine½ stick butter1 ½ cups buttery cracker crumbs1/4 teaspoon ground nutmegMayonnaise to tasteSalt, pepper to taste*As an alternative to white wine, combine 2 tablespoons lemon juice and one tablespoon balsamic vinegar. Then fill the rest of the cup with water. Bring liquid to a boil and add "crab". Reduce heat and keep at a gentle, low boil for five minutes. Set aside. Melt butter in a nonstick skillet. Stir in crumbs and nutmeg until toasty. Add undrained crab. Stir mayonnaise into hot crab mixture over low heat until everything is heated through. Season with salt and pepper to taste. Spoon onto plates and pass hot sauce or lemon wedges, Serves 4. One Pot Recipe of the WeekPork ‘N Potato Skillet 1 pork chop per person1 tablespoon vegetable oil1 teaspoon garlic powder 1 medium potato per person1 teaspoon crumbled dried rosemary2 dried apricots per portion, cut up1 small navel orange for every two portionsPancake Syrup (optional) Trim excess fat from pork. Sprinkle lightly with salt, pepper an garlic powder. In a large skillet, brown chops in hot oil. Scrub potatoes and slice thin. Slice unpeeled oranges and remove any seeds. Arrange rosemary and sliced potatoes over chops. Sprinkle with salt and pepper. Add apricots and orange slices. Cover skillet and cook over low-medium heat until potatoes are tender and pork tests at least 160 degrees. Put a chop on each plate and top with potatoes, orange slices and apricots. De-glaze pan with a little water or wine. Drizzle plates with pan juices and syrup.See more of Janet Groene’s quick and easy galley recipes for limited spaces at https://BoatCook.blogspot.com Campground Potluck Recipe of the WeekSeafood Casserole for a Crowd Prepare this easy, affordable casserole with any seafood including your own catch or a combination of canned and leftover fish. 3-4 pounds cooked seafood, cut in bite size2 boxes (6 servings each) rice and wild rice mix (e.g. Uncle Ben’s)2 cups thawed peas1 cup each sour cream and bottled ranch dressing Prepare seafood and cut in bite size. Cook rice mix according to package directions. Spoon rice into greased casserole(s) alternately with the seafood and peas. Whisk together mayo and sour cream and spread over the top. At this point the dish(es) can be covered and refrigerated. To cook, cover with nonstick foil and bake at 350 degrees until it’s heated through (time will vary depending on whether casserole was chilled.) Makes 12-15 main dish servings.Tips for the Camp Cook * Make homemade applesauce over the campfire. This fall, have bushels of family fun at a you-pick apple orchard. Then have an apple paring party to see who can make the longest peel without breaking. Cook 6 cups chopped, peeled apples with a can of 7-Up and ½ cup brown sugar. Boil until apples are tender and sauce thick. * You control the heat factor when you make your own hot pepper oil and. Heat peanut oil to shimmering. Remove from heat. Stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours. Strain. Use by the teaspoonful in stir-fry recipes. *Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans as well as the traditional green limas. Heat, add butter, season to taste.* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder sparingly into soups and stews. Foil Recipe of the WeekSausage Burger TowersFor each person:3 to 4 thin slices from whole sweet onions2 lean sausage patties 3 to 4 slices from whole, cored apples1 teaspoon jam or jelly Set out a square of foil for each portion. Butter or grease foil and put an onion slice in the middle. Top with a sausage patty, slice of apple, slice of onion. At this point, bring up edges of the foil slightly to keep your tower from toppling. Now add, another sausage patty, more onion, another apple slice. Put jam or jelly in the center. Bring up edges of the foil and twist to seal and to form a handle. Place on the grate and slow roast over medium-low heat 35 to 45 minutes. Manage heat moderately. No turning is needed. Cook until onions are tender and sausage is in the safety range (165 degrees F. for pork; 175 for chicken sausage or turkey sausage.) Careful! Steam will be HOT. Foil “bo
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
See these fast 'n furious recipes to speed your camping trip on your way with less hassle and mess. Yes, we take shameless shortcuts if they save time, space, water or money.
Camping & RV Recipe of the Week
Buttery Crab Bog
Inexpensive imitation crab takes on a gourmet disguise with the addition of white wine.* The crab and crackers are already salty, so don’t over-salt this dish.
 |
| Imitation crab is vac-packed to last longer in your ice chest or fridge |
20-ounce package imitation crab, shredded or cut up
1 cup white wine
½ stick butter
1 ½ cups buttery cracker crumbs
1/4 teaspoon ground nutmeg
Mayonnaise to taste
Salt, pepper to taste
*As an alternative to white wine, combine 2 tablespoons lemon juice and one tablespoon balsamic vinegar. Then fill the rest of the cup with water.
Bring liquid to a boil and add "crab". Reduce heat and keep at a gentle, low boil for five minutes. Set aside. Melt butter in a nonstick skillet. Stir in crumbs and nutmeg until toasty. Add undrained crab. Stir mayonnaise into hot crab mixture over low heat until everything is heated through. Season with salt and pepper to taste. Spoon onto plates and pass hot sauce or lemon wedges, Serves 4.
One Pot Recipe of the Week
Pork ‘N Potato Skillet
1 pork chop per person
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 medium potato per person
1 teaspoon crumbled dried rosemary
2 dried apricots per portion, cut up
1 small navel orange for every two portions
Pancake Syrup (optional)
Trim excess fat from pork. Sprinkle lightly with salt, pepper an garlic powder. In a large skillet, brown chops in hot oil. Scrub potatoes and slice thin. Slice unpeeled oranges and remove any seeds. Arrange rosemary and sliced potatoes over chops. Sprinkle with salt and pepper.
Add apricots and orange slices. Cover skillet and cook over low-medium heat until potatoes are tender and pork tests at least 160 degrees.
Put a chop on each plate and top with potatoes, orange slices and apricots. De-glaze pan with a little water or wine. Drizzle plates with pan juices and syrup.
See more of Janet Groene’s quick and easy galley recipes for limited spaces at https://BoatCook.blogspot.com
Campground Potluck Recipe of the Week
Seafood Casserole for a Crowd
Prepare this easy, affordable casserole with any seafood including your own catch or a combination of canned and leftover fish.
3-4 pounds cooked seafood, cut in bite size
2 boxes (6 servings each) rice and wild rice mix (e.g. Uncle Ben’s)
2 cups thawed peas
1 cup each sour cream and bottled ranch dressing
Prepare seafood and cut in bite size. Cook rice mix according to package directions. Spoon rice into greased casserole(s) alternately with the seafood and peas. Whisk together mayo and sour cream and spread over the top. At this point the dish(es) can be covered and refrigerated.
To cook, cover with nonstick foil and bake at 350 degrees until it’s heated through (time will vary depending on whether casserole was chilled.) Makes 12-15 main dish servings.
Tips for the Camp Cook
* Make homemade applesauce over the campfire. This fall, have bushels of family fun at a you-pick apple orchard. Then have an apple paring party to see who can make the longest peel without breaking. Cook 6 cups chopped, peeled apples with a can of 7-Up and ½ cup brown sugar. Boil until apples are tender and sauce thick.
* You control the heat factor when you make your own hot pepper oil and. Heat peanut oil to shimmering. Remove from heat. Stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours. Strain. Use by the teaspoonful in stir-fry recipes.
*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans as well as the traditional green limas. Heat, add butter, season to taste.
* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder sparingly into soups and stews.
Foil Recipe of the Week
Sausage Burger Towers
For each person:
3 to 4 thin slices from whole sweet onions
2 lean sausage patties
3 to 4 slices from whole, cored apples
1 teaspoon jam or jelly
Set out a square of foil for each portion. Butter or grease foil and put an onion slice in the middle. Top with a sausage patty, slice of apple, slice of onion. At this point, bring up edges of the foil slightly to keep your tower from toppling. Now add, another sausage patty, more onion, another apple slice. Put jam or jelly in the center.
Bring up edges of the foil and twist to seal and to form a handle. Place on the grate and slow roast over medium-low heat 35 to 45 minutes. Manage heat moderately. No turning is needed. Cook until onions are tender and sausage is in the safety range (165 degrees F. for pork; 175 for chicken sausage or turkey sausage.) Careful! Steam will be HOT.
Foil “bombs” can also be placed on a sheet pan and baked in the oven at 350 degrees.
BE PREPARED FOR FOOD EMERGENCIES
We were once out in the far reaches of the Florida Keys when a storm warning led to panic buying of bottled water, fresh bread and other needs. Suddenly stores shelves were empty. Thanks to our Plan B emergency pantry, we didn't have to worry. Extra food is the ultimate travel insurance.
Survival Food Handbook is a guide to food emergencies including fridge failure, propane shortage, water shortage or supply issues. It’s written for campers, RV-ers and sailors who have limited storage space. See lists of familiar, affordable supermarket foods that you’ll use and rotate as you go. Kindle or paperback, for yourself or gifts. https://amzn.to/3mIfryC
FREEZE AHEAD RECIPE OF THE WEEK
Italian Sausage ‘n Rice
This recipe is for four to six portions, so double or triple the recipe and make plenty for several future camping.
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| Fry out and crumble sausage |
1 pound bulk mild Italian sausage
Medium onion, diced
14.5-ounce can light red kidney beans, drained and rinsed
2 to 3 cups cooked rice
1 cup marinara sauce
Small can sliced black olives, well drained
Fry out the sausage, breaking it up up and adding onions as you go. Spoon off any excess fat and fold in the remaining ingredients.. Cover and cook over low-medium heat 10-15 minutes to make sure sausage is done and onions tender. Cool completely and package for freezing, allowing 1 to 1 1/2 cups per serving.
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