New Campground Meal Ideas for a New Year
Blog copyright janet groene 2022, all rights reserved. To ask about rates for placing your ad for one year, one low rate on all six Groene sites, email janetgroene at yahoo.comMay 2023 be Your Camping-est Year Yet! Let’s eat!Camp and RV Recipe of the WeekSmothered Sprouts Skillet Here’s a quick skillet meal that turns fresh Brussels sprouts into a camping feast for two. You know how many sprouts it takes to make a portion for you and your crew. 2 portions Brussels sprouts 1 tablespoon vegetable oil1 tablespoon butter1/8 teaspoon ground nutmeg1 teaspoon brown sugar1/3 cup pecan pieces15-ounce can or tub of ready-to-heat macaroni and cheese Wash and trim spouts and cut them in half. Heat oil and butter in a nonstick skillet and arrange sprouts cut sides down. Cover and cook over low-medium heat until sprouts are toasty brown on the bottom and fork-tender. Toss with nutmeg, sugar and pecans. Spoon mac and cheese over all and heat through. Serves 2. See an entire guide to choosing and using stow-able foods from the supermarket plus oodles of recipes that turn them into balanced meals. How much is enough. What, exactly is a "serving" for your family versus what the food label says. What to do if you're short on water, have no fuel, the fridge fails. Survival Food Handbook is written for campers and boaters who have limited storage space. This isn't about doomsday rations but ordinary staples you can tuck away for boondocking and emergencies. Kindle or paperback, https://amzn.to/3mIfryCCampground Potluck Recipe of the WeekSnowbird Pasta Salad Are you wintering in a toasty part of the world? This pasta salad, served chilled or at “room” temperature is a make-ahead lifesaver. Traveling or glamping? Cook the pasta ahead, mix with the some of the salad dressing in a big plastic bag and keep cold up to 24 hours. In camp, add everything else plus more dressing if needed. Toss and serve. 16-ounce package rotini or wagon wheel pasta, cooked according to package directions20-ounce can pineapple tidbits in their own juice10-ounce can mandarin oranges10- or 12-ounce can diced mango 1 ½ pounds deli baked ham* Bottled citrus dressing1 ½ cups whole cashewsShredded coconut (optional)* Have it sliced about 1/4 inch thick; you’ll be cutting it in strips Drain the fruit and save juices to make fruit punch. You might also use some of the juice for the pasta water.Cut ham in bite size strips. Dump everything into a large plastic bag, zip shut and “work” bag to mix everything well. Garnish with a light sprinkling of shredded coconut if you like. Makes 8-12 potluck portions. Tips For the Camp Cook * Get a bundle of the cheapest white terry wash cloths at the dollar store. Wet with water scented with a few drops of lemon extract. Wring out, roll up and pass them out with a sticky dinner of ribs, fried chicken or peel-and-eat shrimp. Discard or launder with bleach for many re-uses. * I’m a huge fan of pie irons for the campfire and fireplace because you can make a meal or dessert out of almost any filling and almost any dough, bread or tortilla. * Plastic food containers absorb and hold odors and stains. Occasionally take plastics home to the dishwasher or dissolve dishwasher detergent in very hot water and give them a soak. Wear rubber gloves when handling this very strong cleaner. . * A retractable clothesline is so handy to have in a camper of any size. https://amzn.to/1QJCMVQ A cookbook just for camping and RV?. Cooking Aboard Your RV, paperback, is the perfect gift for any age or gender. Https://amzn.to/1NdWI4oBonus RecipeChili Dog Kisses Think Hershey’s kisses. You know, the kind in foil that is twisted closed at the top? For a quick meal made on the grill or campfire, these are eaten right out of the foil. Take a cue from a Kiss 8 large squares of foilPan spray8 flour burrito-size tortillas8 big, juicy hot dogs, cut in half2 tablespoons canned chili dog sauce1 tuft shredded Cheddar cheese (2-3 tablespoons) Lay out a square of foil and spray it. Lay tortilla on the center of foil. Put the hot dog on the tortilla and bring up sides of the foil enough to form the burrito into a cup or bowl around the hot dog. Spoon sauce over the hot dog. Top with a tuft of grated cheese.. Bring up four corners of the foil to meet and twist. This seals the foil and also forms a handle. Place the “kiss” upright on a grate or in the oven with moderate heat and cook 10-15 minutes or until everything is heated through. Open carefully to avoid steam. Serve one or two per person.Don’t miss this week’s campground, park and RV resort Good New/Bad News by state or province at https://solowomanrv.blogspot.com SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
Blog copyright janet groene 2022, all rights reserved. To ask about rates for placing your ad for one year, one low rate on all six Groene sites, email janetgroene at yahoo.com
May 2023 be Your Camping-est Year Yet! Let’s eat!
Camp and RV Recipe of the Week
Smothered Sprouts Skillet
Here’s a quick skillet meal that turns fresh Brussels sprouts into a camping feast for two. You know how many sprouts it takes to make a portion for you and your crew.
2 portions Brussels sprouts
1 tablespoon vegetable oil
1 tablespoon butter
1/8 teaspoon ground nutmeg
1 teaspoon brown sugar
1/3 cup pecan pieces
15-ounce can or tub of ready-to-heat macaroni and cheese
Wash and trim spouts and cut them in half. Heat oil and butter in a nonstick skillet and arrange sprouts cut sides down. Cover and cook over low-medium heat until sprouts are toasty brown on the bottom and fork-tender. Toss with nutmeg, sugar and pecans. Spoon mac and cheese over all and heat through. Serves 2.
See an entire guide to choosing and using stow-able foods from the supermarket plus oodles of recipes that turn them into balanced meals. How much is enough. What, exactly is a "serving" for your family versus what the food label says. What to do if you're short on water, have no fuel, the fridge fails.
Survival Food Handbook is written for campers and boaters who have limited storage space. This isn't about doomsday rations but ordinary staples you can tuck away for boondocking and emergencies. Kindle or paperback, https://amzn.to/3mIfryC
Campground Potluck Recipe of the Week
Snowbird Pasta Salad
Are you wintering in a toasty part of the world? This pasta salad, served chilled or at “room” temperature is a make-ahead lifesaver. Traveling or glamping? Cook the pasta ahead, mix with the some of the salad dressing in a big plastic bag and keep cold up to 24 hours. In camp, add everything else plus more dressing if needed. Toss and serve.
16-ounce package rotini or wagon wheel pasta, cooked according to package directions
20-ounce can pineapple tidbits in their own juice
10-ounce can mandarin oranges
10- or 12-ounce can diced mango
1 ½ pounds deli baked ham*
Bottled citrus dressing
1 ½ cups whole cashews
Shredded coconut (optional)
* Have it sliced about 1/4 inch thick; you’ll be cutting it in strips
Drain the fruit and save juices to make fruit punch. You might also use some of the juice for the pasta water.
Cut ham in bite size strips. Dump everything into a large plastic bag, zip shut and “work” bag to mix everything well. Garnish with a light sprinkling of shredded coconut if you like. Makes 8-12 potluck portions.
Tips For the Camp Cook
* Get a bundle of the cheapest white terry wash cloths at the dollar store. Wet with water scented with a few drops of lemon extract. Wring out, roll up and pass them out with a sticky dinner of ribs, fried chicken or peel-and-eat shrimp. Discard or launder with bleach for many re-uses.
* I’m a huge fan of pie irons for the campfire and fireplace because you can make a meal or dessert out of almost any filling and almost any dough, bread or tortilla.
* Plastic food containers absorb and hold odors and stains. Occasionally take plastics home to the dishwasher or dissolve dishwasher detergent in very hot water and give them a soak. Wear rubber gloves when handling this very strong cleaner.
.
* A retractable clothesline is so handy to have in a camper of any size. https://amzn.to/1QJCMVQ
A cookbook just for camping and RV?. Cooking Aboard Your RV, paperback, is the perfect gift for any age or gender. Https://amzn.to/1NdWI4o
Bonus Recipe
Chili Dog Kisses
Think Hershey’s kisses. You know, the kind in foil that is twisted closed at the top? For a quick meal made on the grill or campfire, these are eaten right out of the foil.
 |
| Take a cue from a Kiss |
8 large squares of foil
Pan spray
8 flour burrito-size tortillas
8 big, juicy hot dogs, cut in half
2 tablespoons canned chili dog sauce
1 tuft shredded Cheddar cheese (2-3 tablespoons)
Lay out a square of foil and spray it. Lay tortilla on the center of foil. Put the hot dog on the tortilla and bring up sides of the foil enough to form the burrito into a cup or bowl around the hot dog. Spoon sauce over the hot dog. Top with a tuft of grated cheese.. Bring up four corners of the foil to meet and twist. This seals the foil and also forms a handle.
Place the “kiss” upright on a grate or in the oven with moderate heat and cook 10-15 minutes or until everything is heated through. Open carefully to avoid steam. Serve one or two per person.
Don’t miss this week’s campground, park and RV resort Good New/Bad News by state or province at https://solowomanrv.blogspot.com
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
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