RV and Tent Campers Cook
Blog copyright Janet Groene 2023, all rights reserved. To ask about the low rate to place your ad for one year on all Groene sites email janetgroene at yahoo.com Camp and RV Recipe of the WeekSkillet Corn Cakes Try these corn cakes as a change from regular pancakes. Measure and package dry ingredients at home and seal in quart-size bags, Add wet ingredients in camp, work bag to mix. Instant batter and no bowl to wash. 1 egg3/4 cup milk or light cream1 cup self-rising cornmeal1 tablespoon self-rising white flour1 teaspoon sugar Whisk egg and milk until well mixed, the stir in cornmeal, sugar and flour. Drop in 1/4 cup puddles onto a hot, greased skillet. When one side is brown and the cake is filled with bubbles, turn and brown the other wise. Serve with butter, honey, jam, etc. Serves 2.Survival Food Handbook is more than a prepper cookbook. It’s a guide to all sorts of food emergencies for campers and RV-ers who have limited storage space. You never know when you’ll be Out There and facing an evacuation, delay, supply chain problem or a shelter-in-place order. Spare food is insurance. Instead of high-priced survival rations get affordable, familiar supermarket foods you’ll constantly use and replace. Also covered are water shortage, fridge failure, fuel outage and more. http://amzn.to/1WdYqbeCamp Cooking Tips * Beware “household tips” that tell you to pour salt on icky oven spills. It works fine, but salt is highly corrosive. The floor in my friends’ RV oven rusted through in only two years. Instead, protect the oven floor with one of the new silicone oven mats. They catch pills, clean easily and are reusable. * Rule of thumb: to make two cups of crumbs you need 28 graham cracker squares or 44 vanilla wafers. * Tame any tomato-based recipe (spaghetti sauce, soups, chili, stewed tomatoes) by stirring in a teaspoon of sugar just before serving. Somehow this works whether the food is a pint or a gallon. * For a change, make meatloaf with 2 pounds of ground beef and a pound of bulk sweet Italian sausage. Add eggs, bread crumbs, canned milk, salt, pepper and a little Italian seasoning. Bake as usual. Slice and serve warm or cold in buns. Campground Potluck Recipe of the WeekParty Potato Scallop2 slices thick-sliced bacon, cut upLarge onion, finely cut up10-package fresh baby spinach, choppedWater and milk2 boxes of scalloped potato mix In a large kettle, fry out the bacon until pieces are crisp, then add onion until it softens. Continue stir- frying while you add the spinach. When it’s limp, add the water/or milk and sauce mix specified on the potato packages. Bring to a boil and add seasoning mix and dried potatoes. Cover and cook over low heat 20-30 minutes until potatoes are tender. Take off heat and let stand, covered, 5 to 10 minutes. Stir and serve. Makes 10 potluck portions. Love a nourishing, honemade snack to carry in a pocket for hiking, beach combing or a walking dessert after a big camping meal? See Create A Gorp. Save money when you make a big batch, then package in small snack bags for portion control, easy carry, easy eat anywhere.FREEZE AHEAD RECIPE OF THE WEEK Unlike past freeze-ahead recipes in this column, this recipe is cooked and competed in camp using a freeze-ahead bag of ingredients. Use bags that allow space to add and mix in the ingredients you will be adding later. Easy Mix Patticakes This recipe is easily multiplied. Each bag makes crusty cakes for 4 to 6 servings. Add-on ingredients can be varied six ways from Sunday, resulting in different Patticakes each time. Serve with side dishes as a knife-and-fork meal or serve in buns with all the trimmings.1 pound ground turkey, chicken, beef or pork2 tablespoons vegetable oilMedium onion, diced2-3 ribs celery, diced1/4 t. each salt, pepper, ground cinnamon Fry out the meat in hot oil, breaking it up into fine crumbles. Gradually stir in onion,, celery and seasonings. When meat is done and vegetables crisp-tender, spoon off any excess fat. Cool and place in a gallon-size bag, squeezing out excess air.To proceed in camp:Thaw meat mixture. To the bag add:1/4 cup milk, cream wine, broth or water1 cup unseasoned bread crumbs2 eggsSeal bag shut and “work” it by squeezing until everything is thoroughly mixed. Using your hands or large spoons, form into patties and fry in hot oil, lard, bacon fat or butter until crusty on both and firm in the middle. Variations: Serve with ketchup, gravy or cheese sauce. Use Italian seasoned bread crumbs instead of plain and serve patties with marinara sauce and cooked pasta. Make a “meat ‘n three” meal by adding buttered instant mashed potatoes and a steamed vegetable. Add 1 tablespoon finely chopped sun-dried tomatoes, jalapenos, red peppers, anchovies or capers to the bag. Bonus Recipe3-Ingredient Breakfast Wraps12-ounce package cooked sausages 1 tablespoon vegetable oil2 jars Old English cheese spread6 burrito-size flour tortillas Chop sausage fine and heat in hot o
Blog copyright Janet Groene 2023, all rights reserved. To ask about the low rate to place your ad for one year on all Groene sites email janetgroene at yahoo.com
Camp and RV Recipe of the Week
Skillet Corn Cakes
Try these corn cakes as a change from regular pancakes. Measure and package dry ingredients at home and seal in quart-size bags, Add wet ingredients in camp, work bag to mix. Instant batter and no bowl to wash.
1 egg
3/4 cup milk or light cream
1 cup self-rising cornmeal
1 tablespoon self-rising white flour
1 teaspoon sugar
Whisk egg and milk until well mixed, the stir in cornmeal, sugar and flour. Drop in 1/4 cup puddles onto a hot, greased skillet. When one side is brown and the cake is filled with bubbles, turn and brown the other wise. Serve with butter, honey, jam, etc. Serves 2.
Survival Food Handbook is more than a prepper cookbook. It’s a guide to all sorts of food emergencies for campers and RV-ers who have limited storage space. You never know when you’ll be Out There and facing an evacuation, delay, supply chain problem or a shelter-in-place order. Spare food is insurance. Instead of high-priced survival rations get affordable, familiar supermarket foods you’ll constantly use and replace. Also covered are water shortage, fridge failure, fuel outage and more. http://amzn.to/1WdYqbe
Camp Cooking Tips
* Beware “household tips” that tell you to pour salt on icky oven spills. It works fine, but salt is highly corrosive. The floor in my friends’ RV oven rusted through in only two years. Instead, protect the oven floor with one of the new silicone oven mats. They catch pills, clean easily and are reusable.
* Tame any tomato-based recipe (spaghetti sauce, soups, chili, stewed tomatoes) by stirring in a teaspoon of sugar just before serving. Somehow this works whether the food is a pint or a gallon.
* For a change, make meatloaf with 2 pounds of ground beef and a pound of bulk sweet Italian sausage. Add eggs, bread crumbs, canned milk, salt, pepper and a little Italian seasoning. Bake as usual. Slice and serve warm or cold in buns.
Campground Potluck Recipe of the Week
Party Potato Scallop
2 slices thick-sliced bacon, cut up
Large onion, finely cut up
10-package fresh baby spinach, chopped
Water and milk
2 boxes of scalloped potato mix
In a large kettle, fry out the bacon until pieces are crisp, then add onion until it softens. Continue stir- frying while you add the spinach. When it’s limp, add the water/or milk and sauce mix specified on the potato packages. Bring to a boil and add seasoning mix and dried potatoes. Cover and cook over low heat 20-30 minutes until potatoes are tender. Take off heat and let stand, covered, 5 to 10 minutes. Stir and serve. Makes 10 potluck portions.
Love a nourishing, honemade snack to carry in a pocket for hiking, beach combing or a walking dessert after a big camping meal? See Create A Gorp. Save money when you make a big batch, then package in small snack bags for portion control, easy carry, easy eat anywhere.
FREEZE AHEAD RECIPE OF THE WEEK
Unlike past freeze-ahead recipes in this column, this recipe is cooked and competed in camp using a freeze-ahead bag of ingredients. Use bags that allow space to add and mix in the ingredients you will be adding later.
Easy Mix Patticakes
This recipe is easily multiplied. Each bag makes crusty cakes for 4 to 6 servings. Add-on ingredients can be varied six ways from Sunday, resulting in different Patticakes each time. Serve with side dishes as a knife-and-fork meal or serve in buns with all the trimmings.
2 tablespoons vegetable oil
Medium onion, diced
2-3 ribs celery, diced
1/4 t. each salt, pepper, ground cinnamon
Fry out the meat in hot oil, breaking it up into fine crumbles. Gradually stir in onion,, celery and seasonings. When meat is done and vegetables crisp-tender, spoon off any excess fat. Cool and place in a gallon-size bag, squeezing out excess air.
To proceed in camp:
Thaw meat mixture. To the bag add:
1/4 cup milk, cream wine, broth or water
1 cup unseasoned bread crumbs
2 eggs
Seal bag shut and “work” it by squeezing until everything is thoroughly mixed. Using your hands or large spoons, form into patties and fry in hot oil, lard, bacon fat or butter until crusty on both and firm in the middle.
Variations: Serve with ketchup, gravy or cheese sauce. Use Italian seasoned bread crumbs instead of plain and serve patties with marinara sauce and cooked pasta. Make a “meat ‘n three” meal by adding buttered instant mashed potatoes and a steamed vegetable. Add 1 tablespoon finely chopped sun-dried tomatoes, jalapenos, red peppers, anchovies or capers to the bag.
Bonus Recipe
3-Ingredient Breakfast Wraps
12-ounce package cooked sausages
1 tablespoon vegetable oil
2 jars Old English cheese spread
6 burrito-size flour tortillas
Chop sausage fine and heat in hot oil, gradually stirring in cheese spread. When everything is spreadable, make burritos and serve hot. Makes 6 portions.
Women who travel in an RV launch and learn with Janet Groene’s SoloWomanRV.
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