Sizzling Summer Menus for Camping & Glamping
Blog 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 Camp and RV Recipe of the WeekCampfire Shrimp in Scrunch A twist of the wrist seals this succulent meal in scrunched foil to cook on campfire, grill or RV oven.Butter or liquid margarine4- serving packet of ready-to-eat rice 2 plum tomatoes, diced and drainedSalt, pepper1 can sliced green beans, drainedMore butter12-ounce bag of cooked, tail-off, de-veined shrimp, thawed and drainedWhite wine Old Bay seasoningDried parsley flakesLike a giant Hershey's "kiss" Butter centers of 4 squares of foil. Raise 4 corners of the foil to form a shallow bowl while you work. Place a bed of cooked rice on the foil. Top with green beans, tomatoes. Lightly salt and pepper. Now add shrimp and a pat of butter.. Drizzle with white Sprinkle lightly Old Bay Seasoning and dried parsley flakes. Bring corners of the foil together and twist to seal and also form a handle. Place over well-started medium coals, rice side down, and heat through. No turning needed but do use a moderate fire to prevent burning on the bottom. Beware of hot steam when opening foil. Eat out of the foil. Oven method: Proceed as above and bake 20-25 minutes at 325 degrees. Skillet method: Squash packets to fit in a covered skillet or Dutch oven. Heat thorough. CAMPGROUND POTLUCK RECIPE OF THE WEEKIndio Viejo (Old Indian) When a special occasion in Nicaragua calls for of feeding a lot of folks on a saints’ day or all-night wakes, this traditional, economical dish is cooked in large clay pots and served throughout the day or night. Think of it as “loaded” cornmeal porridge with unique flavors added thanks to lemon and mint. This is a conversation starter, side dish and an ideal pot meal to cook long and slow over the campfire. 1 pound ground beef or pork2 tablespoons lard or vegetable oil3 cups water2 beef or chicken bouillon cubes14.5-ounce can diced tomatoes, undrained1 tablespoon minced garlicLarge onion, diced fine2 cups water1 cup cornmeal½ teaspoon salt1 tablespoon sweet or smoked paprika1 cup cold water1 lemon1/4 stick butterSalt, pepperFresh mint leaves Fry out meat in hot oil and add 3 cups water. Bring to a boil and stir in bouillon until it dissolves. Add tomatoes, garlic and onion. Cover and simmer 20-30 minutes to tenderize meat and vegetables. Add 2 cups more water and bring back to a slow boil. Mix paprika, ½ teaspoon salt and cornmeal and stir them into one cup of cold water. Keep stirring as you add this to the boiling pot. Cook, stirring, until thick (20-30 minutes). Stir in the juice and zest of one lemon and 1/4 stick of butter. Adjust seasonings. Garnish with sprigs of fresh mint. To serve even more people, serve with riceTime saver: bring pre-cooked ground meat from home, or look for a new product, Pound of Ground in your supermarket. Tips for the Camp Cook * Make fruity pancake syrup by boiling two cups sugar with one cup fruit juice such as white grape, pineapple, apple, berry. Optional: add a tablespoon of fresh lemon juice or ½ teaspoon of vanilla or maple extract. * Did you accidentally make a soup or stew too salty? One solution is to double every other ingredient, continue with the recipe and freeze the extra half for a future camp-out. Or, dice or shred a potato into the soup and let it absorb the excess salt. * Make a sweet sauce for plain cake or gingerbread. Save juice from canned fruit. To 2 cups juice add 1 tablespoon each of butter, minute tapioca and lemon juice. Simmer until thickened. * Keep butter in the freezer and grate it into biscuits or struesel toppings. Mixing is easier and distribution is more even than using a pastry blender. * If you don’t have a spatter screen, up-end a metal sieve or colander over the frypan. HOW MUCH FOOD IS ENOUGH FOR A CAMP-OUT? How much food will you need for a week in the boondocks? A month in a fly-in fish camp? A two-week power outage? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Trips are delayed. Refrigerators fail. Supply chains halt. Stuff happens. Be prepared. http://amzn.to/1WdYqbe See money-saving snack recipes. Make a big, BIG batch of munchies that you can package by the cupful for your pocket, lunch box or backpack. See Create A Gorp. Campground Potluck Recipe of the Week #2Sweetpea Pasta Salad Bring a big bowl of this salad to the potluck as a vegetarian main dish or hearty side dish. To make an even larger and more colorful salad, add more vegetables such as sliced celery, diced sweet onion, halved cherry tomatoes and/or green pepper. 2 cups radiatori pasta, cooked and drained (4 cups cooked)2 cans, 15 ounces each, chickpeas, drained and rinsed½ cup Italian dressingLarge red sweet pepper, seeded and diced2 cups green peas, thawed1 bunch scallions, trimmed and slicedSmall head lettuce,
Blog 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
Camp and RV Recipe of the Week
Campfire Shrimp in Scrunch
A twist of the wrist seals this succulent meal in scrunched foil to cook on campfire, grill or RV oven.
Butter or liquid margarine
4- serving packet of ready-to-eat rice
2 plum tomatoes, diced and drained
Salt, pepper
1 can sliced green beans, drained
More butter
12-ounce bag of cooked, tail-off, de-veined shrimp, thawed and drained
White wine
Old Bay seasoning
Dried parsley flakes
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Butter centers of 4 squares of foil. Raise 4 corners of the foil to form a shallow bowl while you work. Place a bed of cooked rice on the foil. Top with green beans, tomatoes. Lightly salt and pepper. Now add shrimp and a pat of butter..
Drizzle with white Sprinkle lightly Old Bay Seasoning and dried parsley flakes.
Bring corners of the foil together and twist to seal and also form a handle. Place over well-started medium coals, rice side down, and heat through. No turning needed but do use a moderate fire to prevent burning on the bottom.
Beware of hot steam when opening foil. Eat out of the foil.
Oven method: Proceed as above and bake 20-25 minutes at 325 degrees.
Skillet method: Squash packets to fit in a covered skillet or Dutch oven. Heat thorough.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Indio Viejo (Old Indian)
When a special occasion in Nicaragua calls for of feeding a lot of folks on a saints’ day or all-night wakes, this traditional, economical dish is cooked in large clay pots and served throughout the day or night. Think of it as “loaded” cornmeal porridge with unique flavors added thanks to lemon and mint.
This is a conversation starter, side dish and an ideal pot meal to cook long and slow over the campfire.
1 pound ground beef or pork
2 tablespoons lard or vegetable oil
3 cups water
2 beef or chicken bouillon cubes
14.5-ounce can diced tomatoes, undrained
1 tablespoon minced garlic
Large onion, diced fine
2 cups water
1 cup cornmeal
½ teaspoon salt
1 tablespoon sweet or smoked paprika
1 cup cold water
1 lemon
1/4 stick butter
Salt, pepper
Fresh mint leaves
Fry out meat in hot oil and add 3 cups water. Bring to a boil and stir in bouillon until it dissolves. Add tomatoes, garlic and onion. Cover and simmer 20-30 minutes to tenderize meat and vegetables.
Add 2 cups more water and bring back to a slow boil. Mix paprika, ½ teaspoon salt and cornmeal and stir them into one cup of cold water. Keep stirring as you add this to the boiling pot. Cook, stirring, until thick (20-30 minutes).
Stir in the juice and zest of one lemon and 1/4 stick of butter. Adjust seasonings. Garnish with sprigs of fresh mint. To serve even more people, serve with rice
Time saver: bring pre-cooked ground meat from home, or look for a new product, Pound of Ground in your supermarket.
Tips for the Camp Cook
* Make fruity pancake syrup by boiling two cups sugar with one cup fruit juice such as white grape, pineapple, apple, berry. Optional: add a tablespoon of fresh lemon juice or ½ teaspoon of vanilla or maple extract.
* Did you accidentally make a soup or stew too salty? One solution is to double every other ingredient, continue with the recipe and freeze the extra half for a future camp-out. Or, dice or shred a potato into the soup and let it absorb the excess salt.
* Make a sweet sauce for plain cake or gingerbread. Save juice from canned fruit. To 2 cups juice add 1 tablespoon each of butter, minute tapioca and lemon juice. Simmer until thickened.
* Keep butter in the freezer and grate it into biscuits or struesel toppings. Mixing is easier and distribution is more even than using a pastry blender.
* If you don’t have a spatter screen, up-end a metal sieve or colander over the frypan.
HOW MUCH FOOD IS ENOUGH FOR A CAMP-OUT?
How much food will you need for a week in the boondocks? A month in a fly-in fish camp? A two-week power outage?
See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Trips are delayed. Refrigerators fail. Supply chains halt. Stuff happens. Be prepared. http://amzn.to/1WdYqbe
See money-saving snack recipes. Make a big, BIG batch of munchies that you can package by the cupful for your pocket, lunch box or backpack. See Create A Gorp.
Campground Potluck Recipe of the Week #2
Sweetpea Pasta Salad
Bring a big bowl of this salad to the potluck as a vegetarian main dish or hearty side dish. To make an even larger and more colorful salad, add more vegetables such as sliced celery, diced sweet onion, halved cherry tomatoes and/or green pepper.
2 cups radiatori pasta, cooked and drained (4 cups cooked)
2 cans, 15 ounces each, chickpeas, drained and rinsed
½ cup Italian dressing
Large red sweet pepper, seeded and diced
2 cups green peas, thawed
1 bunch scallions, trimmed and sliced
Small head lettuce, cut in bite size
Italian dressing to taste
Mix warm pasta and chickpeas with ½ cup Italian dressing. Fold in remaining vegetables and additional dressing to taste. Serve now or chill. Makes 12 to 15 potluck servings.
See the Pantry Recipe of the Week, made with no fresh ingredients during power outages or emergencies. BoatCook.blogspot.com
Bonus Recipe
Salmon Steaks Burgundy
Red wine with fish? Give a whole new complexion to salmon steaks with robust red wine
About 1/3 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy
Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside. Discard excess flour mixture.
Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding e more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon once or twice. Remove salmon when it’s done to your liking. De-glaze pan and pour juices over salmon. Serves 4.
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