Summer Camping & RV Recipes
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene travel sites for one year, one low rate, email janetgroene at yahoo.comSummer camping. Some aren't. If you're one of the lucky ones who are Out There, here are some new recipe ideas and camp cooking tips. Camp and RV Recipe of the WeekSalmon Wiggle Make this healthful seafood summer meal with canned, pouched or fresh cooked salmon.(If you use canned salmon, drain it very well.) It can be made a day or two ahead, so it’s ideal for weekend campers who prepare some foods at home. 1 packet lemon gelatin dessert mix, regular or sugar-free1 teaspoon onion salt2/3 cup boiling water½ cup each mayonnaise and sour cream1/4 cup ketchup2 large ribs celery chopped fine½ cup salad olives, well drained2 cups chopped cooked salmonBottled ranch dressing (optional)Lettuce (optional) Dissolve gelatin thoroughly in boiling water. Whisk in onion salt, mayonnaise, sour cream and ketchup. Stir in celery, olives and salmon. Chill until set. Spoon onto beds of lettuce. Pass the ranch dressing. Serves 4 to 6. Campground Potluck Recipe of the WeekCalico Casserole When it’s your turn to bring a main dish to the campground potluck, make this affordable ham recipe. Buy fully cooked smoked ham. If you follow the steps, this casserole is very VERY quick and easy. Use the same saucepan for three steps and a disposable foil pan for baking. 2-pound bag of frozen mixed vegetables*Medium onion, diced (optional)12-ounce bag of shredded cheddar cheese3 cups dry bread crumbs1 stick butter1 cup flour1 teaspoon each salt, white pepper, dry mustard, crumbled dried thyme6 cups milk2 ½ to 3 pounds fully cooked ham, ground or diced very fine. 1. Cook and drain vegetables and put them in a buttered 9 X 14-inch baking pan. Sprinkle with cheese. Set aside. 2. In the same pan that cooked the vegetables, melt butter and stir in bread crumbs until toasty. Remove and save. 3. Put milk in the same pan used for the bread crumbs. It’s OK if it’s still a little crumby. Whisk flour and seasonings into cold milk, then cook until sauce is thick, stirring over low-medium heat. Fold in ham and spoon over vegetables. 4. Top with bread crumbs. At this point the casserole can be covered and chilled for future heating. Or bake it now at 350 degrees 30-40 minutes or until heated through and the top is toasty. Allow more baking time if casserole is chilled.* Budget-wise, the timeless corn-lima-carrot “mixed vegetables”: are best, but to make it more interesting use another frozen blend such as California, Mediterranean or Asian. Tips for the Camp Cook *Disposable foil pans save time and but they can be floppy and dangerous when hot. Handling is safer if you place them on a baking sheet. * Whisk two eggs, ½ cup vegetable oil and a cup of apple butter. Stir in 2 cups biscuit mix and bake in a loaf pan. This bread is best when fresh and warm but it's crumbly. For easier slicing, cool the loaf, wrap and let it season for several hours. * To keep foods upright as they bake (such as stuffed peppers) make a nest from crinkled foil. * To make “evaporated milk” stir 2/3 cup dry milk powder into one cup water. Let stand two to three hours and stir again. (It takes several hours for dry milk to hydrate fully and give you a smooth, creamy milk.) HOW MANY DAYS RATIONS DO YOU HAVE WHEN CAMPING? When you’re Out There, things can happen such as a sudden evacuation (the recent smoke emergency, for example), shelter in place order, mechanical breakdown, fridge failure, propane shortage. Can you keep the meals coming even if stranded for an extra few days? Survival Food Handbook is written just for campers, RV travelers and sailors who have limited storage space. https://amzn.to/3mIfryC Bonus RecipePetal Pie 1 tube layered style refrigerator biscuits3 plum tomatoes, diced and drained6-8 slices cooked bacon, cut upLarge egg1 cup grated cheese1/3 cup mayonnaiseSmall onion, finely diced Separate biscuits into thin petals and line the bottom of a greased pie plate, overlapping petals to form a crust. Strew with tomatoes and bacon. Whisk egg, then mix in mayonnaise, cheese and onion. Spread this miature over the pie. Bake 20-30 minutes at 350 degrees until topping is set and crust is golden. Serves 4-6. Skillet method: proceed as above using a well-greased skillet. Cover skillet and cook over low-medium heat until filling is set and crust is crisp and golden on the bottom. FREEZE AHEAD RECIPE OF THE WEEK Make a double or triple batch, then package in portions for future camp-outs. Biscuit Sloppy Joes 20-ounce package learn ground beef, turkey or porkMedium onion, diced fine2 teaspoons minced garlicSmall red or green pepper, diced fine1 tablespoon water1 tablespoon flour½ teaspoon baking powder½ teaspoon each salt, pepper2 tubes buttermilk biscuits (10 count each) Fry out the meat, separating it into fine crumbles. Keep stir-frying while adding on
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene travel sites for one year, one low rate, email janetgroene at yahoo.com
Summer camping. Some aren't. If you're one of the lucky ones who are Out There, here are some new recipe ideas and camp cooking tips.
Camp and RV Recipe of the Week
Salmon Wiggle
Make this healthful seafood summer meal with canned, pouched or fresh cooked salmon.(If you use canned salmon, drain it very well.) It can be made a day or two ahead, so it’s ideal for weekend campers who prepare some foods at home.
1 teaspoon onion salt
2/3 cup boiling water
½ cup each mayonnaise and sour cream
1/4 cup ketchup
2 large ribs celery chopped fine
½ cup salad olives, well drained
2 cups chopped cooked salmon
Bottled ranch dressing (optional)
Lettuce (optional)
Dissolve gelatin thoroughly in boiling water. Whisk in onion salt, mayonnaise, sour cream and ketchup. Stir in celery, olives and salmon. Chill until set. Spoon onto beds of lettuce. Pass the ranch dressing. Serves 4 to 6.
Campground Potluck Recipe of the Week
Calico Casserole
When it’s your turn to bring a main dish to the campground potluck, make this affordable ham recipe. Buy fully cooked smoked ham. If you follow the steps, this casserole is very VERY quick and easy. Use the same saucepan for three steps and a disposable foil pan for baking.
2-pound bag of frozen mixed vegetables*
Medium onion, diced (optional)
12-ounce bag of shredded cheddar cheese
3 cups dry bread crumbs
1 stick butter
1 cup flour
1 teaspoon each salt, white pepper, dry mustard, crumbled dried thyme
6 cups milk
2 ½ to 3 pounds fully cooked ham, ground or diced very fine.
1. Cook and drain vegetables and put them in a buttered 9 X 14-inch baking pan. Sprinkle with cheese. Set aside.
2. In the same pan that cooked the vegetables, melt butter and stir in bread crumbs until toasty. Remove and save.
3. Put milk in the same pan used for the bread crumbs. It’s OK if it’s still a little crumby. Whisk flour and seasonings into cold milk, then cook until sauce is thick, stirring over low-medium heat. Fold in ham and spoon over vegetables.
4. Top with bread crumbs.
At this point the casserole can be covered and chilled for future heating. Or bake it now at 350 degrees 30-40 minutes or until heated through and the top is toasty. Allow more baking time if casserole is chilled.
* Budget-wise, the timeless corn-lima-carrot “mixed vegetables”: are best, but to make it more interesting use another frozen blend such as California, Mediterranean or Asian.
Tips for the Camp Cook
*Disposable foil pans save time and but they can be floppy and dangerous when hot. Handling is safer if you place them on a baking sheet.
* Whisk two eggs, ½ cup vegetable oil and a cup of apple butter. Stir in 2 cups biscuit mix and bake in a loaf pan. This bread is best when fresh and warm but it's crumbly. For easier slicing, cool the loaf, wrap and let it season for several hours.
* To keep foods upright as they bake (such as stuffed peppers) make a nest from crinkled foil.
* To make “evaporated milk” stir 2/3 cup dry milk powder into one cup water. Let stand two to three hours and stir again. (It takes several hours for dry milk to hydrate fully and give you a smooth, creamy milk.)
HOW MANY DAYS RATIONS DO YOU HAVE WHEN CAMPING?
When you’re Out There, things can happen such as a sudden evacuation (the recent smoke emergency, for example), shelter in place order, mechanical breakdown, fridge failure, propane shortage. Can you keep the meals coming even if stranded for an extra few days? Survival Food Handbook is written just for campers, RV travelers and sailors who have limited storage space. https://amzn.to/3mIfryC
Bonus Recipe
Petal Pie
1 tube layered style refrigerator biscuits
3 plum tomatoes, diced and drained
6-8 slices cooked bacon, cut up
Large egg
1 cup grated cheese
1/3 cup mayonnaise
Small onion, finely diced
Separate biscuits into thin petals and line the bottom of a greased pie plate, overlapping petals to form a crust. Strew with tomatoes and bacon. Whisk egg, then mix in mayonnaise, cheese and onion. Spread this miature over the pie. Bake 20-30 minutes at 350 degrees until topping is set and crust is golden. Serves 4-6.
Skillet method: proceed as above using a well-greased skillet. Cover skillet and cook over low-medium heat until filling is set and crust is crisp and golden on the bottom.
FREEZE AHEAD RECIPE OF THE WEEK
Make a double or triple batch, then package in portions for future camp-outs.
Biscuit Sloppy Joes
20-ounce package learn ground beef, turkey or pork
Medium onion, diced fine
2 teaspoons minced garlic
Small red or green pepper, diced fine
1 tablespoon water
1 tablespoon flour
½ teaspoon baking powder
½ teaspoon each salt, pepper
2 tubes buttermilk biscuits (10 count each)
Fry out the meat, separating it into fine crumbles. Keep stir-frying while adding onion, garlic and pepper. Add water, cover and simmer over low heat until vegetables are very tender.
Mix flour, baking powder, salt and pepper. Increase heat and stir into the skillet to make a thick sauce, binding the meat mixture. Set aside to cool, then chill an hour or more.
Set the oven to 375 degrees and grease or line a baking sheet. Roll one batch of biscuits into rounds of 4 inches. Divide chilled meat mixture among them. Roll the other 10 biscuits into 4-inch circles. Place over meat mixture and seal edges. Run a wet finger around edges, then seal with a fork Make a few tiny slits in tops to let steam escape.
Bake until biscuits are golden (about 12-14 minutes.) Cool, wrap individually and freeze. Pack carefully to prevent crushing. Makes 10 servings.
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