Rough It Easy in Camping & RV Travel
Copyright Janet Groene 2023. To ask about rates to place one ad for one year on all six Groene sites, email janetgroene@yahoo.comIt's OK to take shortcuts in camp cooking, especially if they save water, fuel, space and resources. Here are some delicious recipes that are also quick and slick. Shrimpburgers for Two Canned shrimp is pretty lame compared to fresh, but it’s just right for this camping recipe. You can always have it on hand and it mashes easily with a fork to make a flavorful burger in a skillet. 1 egg2 tablespoons mayonnaise2 drops hot sauce½ teaspoon fresh or dried lemon zest2 cans, 4 to 4.15 ounces each, shrimpAbout 1 tablespoon unseasoned bread crumbsOil for frying In a bowl whisk the egg, mayonnaise, hot sauce and lemon zest until smooth. Drain shrimp and pick out any foreign matter. Add shrimp with mash with a fork until well mixed. Stir in bread crumbs until the mixture can be formed into two patties. Heat oil and fry patties until toasty on both sides. Serves two. Camp and RV Recipe of the WeekSpaghetti Slumgullion Here’s a way to have big pot of spaghetti without wasting water. The family will love it and you can easily customize it. 3 cups waterMedium onion, diced3 ribs celery, dicedSmall green or red pepper, seeded and diced12-ounce box of spaghetti2 cans condensed tomato soup1 tablespoon Italian seasoning5-ounce jar of salad olives, drained10-ounce can of mushrooms, drained (optional)1 pound ground meat, browned and broken up or other cooked, meatGrated Parmesan cheese Bring water to a boil with onion, pepper and celery. When it boils, break spaghetti into the pot, stirring and pushing it down to keep it in the water. When spaghetti is tender, stir in condensed soup a little at a time, stirring well. Add seasoning, olives, mushrooms and meat if using. Heat, stirring occasionally until it’s hot and ready. Pass the cheese shaker. Serves 6. HAD IT UP TO HERE? This book is based on our ten years as houseless nomads. Living Aboard Your RV, 4th Edition tells how to make the decision to go full-timing, how to choose the RV and gear for full-timing, dealing with the unique problems of travel, make a living on the go and, gracefully go back to “real life” if and when the time comes. Paperback or Kindle. https://amzn.to/29XFEkqTips for the Camp Cook * Brown thawed potato tots in hot oil in a roomy skillet. When they are golden and crusty, sprinkle with lemon pepper to serve with seafood, onion or garlic salt to serve with pot roast or add cinnamon sugar to serve with pork chops. * Sort through that box of old brass keys that don’t fit anything any more and put some on a key chain to take camping. They are rust proof, take up no room and do a lot of little things.Use them for fishing sinkers, props under legs of wobbly picnic tables and sharp little scrapers to clean out the treads of hiking boots. * Make simple parfait. Layer a dollop of whipped tipping, a spoonful of cherry pie filling, a tablespoon of cherry yogurt, a shower of graham cracker crumbs. Repeat. Campground Potluck Recipe of the WeekSour Cream Cat Head Biscuits This recipe is easily doubled. It’s a snap to mix because you don’t have to cut in fat, roll out dough and cut out biscuits. Just plop a dollop of dough the size of a cat's head into the baking pan.4 cups flour (preferably a soft wheat flour such as White Lily)2 tablespoons baking powder1 teaspoon each salt and baking sodaI pint sour cream. Set the oven to 450 degrees. Mix dry ingredients and stir in sour cream to make a thick dough. Drop by heaping tablespoons in a greased pan and bake about 12 minutes or until golden. Makes 2 dozen. Pile them on for the potluck table and provide a honey pot. Foil Recipe of the Week Cook it in foil. Eat from the foil. No dishwashing. Let each camper add salt to taste. Even people who don’t like beets go for the sweet, beefy taste of borscht. Russian BorschtCanned beetsPackaged shredded cabbage for coleslawCanned roast beef in gravyFreshly ground pepperSour cream Think "kiss". When you twist foil at the top, it serves as a handle For each serving:` Drain beets, saving juice, and chop them fine. Lay out a square of foil and brush a littlevegetable oil over the center. Raise corners to form a shallow bowl. Place some roast beef and gravy in the bottom. Top with some shredded beets and shredded cabbage and a twist of pepper, then more beef and gravy. Moisten to taste with a little beet juice. (Some brands of canned roast beef have more gravy than others.) Join corners of the foil and twist to seal the bundle and to form a handle. Place on a grate over medium coals about 20 minutes. No turning needed. Beware hot steam when opening foil. Top with sour cream and serve with chunks of bread for mopping up juices. CAMPGROUND POTLUCK RECIPE OF THE WEEKCitrus Sweet Potatoes If you’re tired of the same, sticky-sweet marshmallow casserole, try this healthier alternative made with re
Copyright Janet Groene 2023. To ask about rates to place one ad for one year on all six Groene sites, email janetgroene@yahoo.com
It's OK to take shortcuts in camp cooking, especially if they save water, fuel, space and resources. Here are some delicious recipes that are also quick and slick.
Shrimpburgers for Two
Canned shrimp is pretty lame compared to fresh, but it’s just right for this camping recipe. You can always have it on hand and it mashes easily with a fork to make a flavorful burger in a skillet.
1 egg
2 tablespoons mayonnaise
2 drops hot sauce
½ teaspoon fresh or dried lemon zest
2 cans, 4 to 4.15 ounces each, shrimp
About 1 tablespoon unseasoned bread crumbs
Oil for frying
In a bowl whisk the egg, mayonnaise, hot sauce and lemon zest until smooth. Drain shrimp and pick out any foreign matter. Add shrimp with mash with a fork until well mixed. Stir in bread crumbs until the mixture can be formed into two patties.
Heat oil and fry patties until toasty on both sides. Serves two.
Camp and RV Recipe of the Week
Spaghetti Slumgullion
Here’s a way to have big pot of spaghetti without wasting water. The family will love it and you can easily customize it.
3 cups water
Medium onion, diced
3 ribs celery, diced
Small green or red pepper, seeded and diced
12-ounce box of spaghetti
2 cans condensed tomato soup
1 tablespoon Italian seasoning
5-ounce jar of salad olives, drained
10-ounce can of mushrooms, drained
(optional)1 pound ground meat, browned and broken up or other cooked, meat
Grated Parmesan cheese
Bring water to a boil with onion, pepper and celery. When it boils, break spaghetti into the pot, stirring and pushing it down to keep it in the water.
When spaghetti is tender, stir in condensed soup a little at a time, stirring well. Add seasoning, olives, mushrooms and meat if using. Heat, stirring occasionally until it’s hot and ready. Pass the cheese shaker. Serves 6.
HAD IT UP TO HERE?
This book
is based on our ten years as houseless nomads. Living Aboard Your RV, 4th Edition tells how to make the decision to go full-timing, how to
choose the RV and gear for full-timing, dealing with the unique problems
of travel, make a living on the go and, gracefully go back to “real
life” if and when the time comes. Paperback or Kindle.
https://amzn.to/29XFEkq
Tips for the Camp Cook
* Brown thawed potato tots in hot oil in a roomy skillet. When they are golden and crusty, sprinkle with lemon pepper to serve with seafood, onion or garlic salt to serve with pot roast or add cinnamon sugar to serve with pork chops.
* Sort through that box of old brass keys that don’t fit anything any more and put some on a key chain to take camping. They are rust proof, take up no room and do a lot of little things.Use them for fishing sinkers, props under legs of wobbly picnic tables and sharp little scrapers to clean out the treads of hiking boots.
* Make simple parfait. Layer a dollop of whipped tipping, a spoonful of cherry pie filling, a tablespoon of cherry yogurt, a shower of graham cracker crumbs. Repeat.
Campground Potluck Recipe of the Week
Sour Cream Cat Head Biscuits
This recipe is easily doubled. It’s a snap to mix because you don’t have to cut in fat, roll out dough and cut out biscuits. Just plop a dollop of dough the size of a cat's head into the baking pan.
4 cups flour (preferably a soft wheat flour such as White Lily)
2 tablespoons baking powder
1 teaspoon each salt and baking soda
I pint sour cream.
Set the oven to 450 degrees. Mix dry ingredients and stir in sour cream to make a thick dough. Drop by heaping tablespoons in a greased pan and bake about 12 minutes or until golden. Makes 2 dozen. Pile them on for the potluck table and provide a honey pot.
Foil Recipe of the Week
Cook it in foil. Eat from the foil. No dishwashing. Let each camper add salt to taste. Even people who don’t like beets go for the sweet, beefy taste of borscht.
Russian Borscht
Canned beets
Packaged shredded cabbage for coleslaw
Canned roast beef in gravy
Freshly ground pepper
Sour cream
 |
| Think "kiss". When you twist foil at the top, it serves as a handle |
For each serving:
` Drain beets, saving juice, and chop them fine. Lay out a square of foil and brush a little
vegetable oil over the center. Raise corners to form a shallow bowl.
Place some roast beef and gravy in the bottom. Top with some shredded beets and shredded cabbage and a twist of pepper, then more beef and gravy. Moisten to taste with a little beet juice. (Some brands of canned roast beef have more gravy than others.)
Join corners of the foil and twist to seal the bundle and to form a handle. Place on a grate over medium coals about 20 minutes. No turning needed. Beware hot steam when opening foil. Top with sour cream and serve with chunks of bread for mopping up juices.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Citrus Sweet Potatoes
If you’re tired of the same, sticky-sweet marshmallow casserole, try this healthier alternative made with regular or sugar-free orange marmalade. Optional: add a can of apple pie filling for extra sweetness, extra servings.
5 cups cooked or canned sweet potatoes, drained
½ stick butter
10-ounce jar orange marmalade
Large onion, very finely diced
Arrange sweet potatoes in a pan. Melt butter in a small skillet and cook onion until it’s soft. Gradually stir in marmalade to melt it. Drizzle over sweet potatoes and heat through. Serves 10 to 12.
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