You Camp, You Cook, You EAT
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 Janet Groene's Thumbnail Recipe of the Week For Camping, RV Travel, Truckers, Backpackers Save $ with a homemade “helper” mixture. Measure and bag ingredients ahead of time, then add a few more ingredients and you have a boffo meal in minutes. Most of these recipes contain salt in bouillon and other ingredients. Add salt only to taste. Then pass the pepper mill, hot sauce or cheese shaker ad libRamen Dinner “Helper” Bag 1 pkg. chicken flavor ramen with flavor packet and 6-oz. can eggplant appetizer (caponata) AND/OR 1 Freshé seafood meal OR 1 can Vienna sausages. In camp, boil 2 c. water. Add ramen. When ramen is tender add caponata and/or meat or fish. Serves 2. FREEZE AHEAD RECIPES OF THE WEEKGrab ‘n Go Breakfast Oat Bars When you need an early start to get to a campground that operates on a first-come basis, you don’t have time for bacon and eggs. Take these out of the freezer the night before, hit the road and eat a good-for-you breakfast on the way. Get an early start with Grab 'n Go Bars4 cups one-minute oat flakes½ teaspoon salt2 teaspoons cinnamon2 teaspoons baking powder1 cup chopped, unsalted nuts1 cup raisins or dried cranberries2/3 cup brown sugar1 cup chocolate or butterscotch chips½ cup canola oil2 eggs1 ½ cups milk Butter or spray a 9 X 13-inch baking pan. Set the oven for 350 degrees. Put dry ingredients in a large, clean bag and shake gently to mix. In a large bowl whisk oil, eggs and milk. Dump in dry ingredients and mix until everything is evenly moistened. Use the back of a wet spon or spatula to pack dough into the pan. Bake 30 minutes, cool 15 minutes, and use a serrated knife to cut in 18 portions. Cool completely. Wrap individually and freeze. Makes 18 bars. Vacation camping and full-time RV living aren’t the same. If an RV is your only home you need a legal address, state licenses, jobs, communications, personal safety measures, banking and more. How? See Living Aboard Your RV, 4th Ed. Kindle or paperback http://amzn.to/29XFEkq Grab ‘n Go Breakfast Sunshine Squares These easy-to-eat bar cookies are moist with pumpkin and fragrant with orange. They’re made WITHOUT pumpkin pie spice for a change. 15-ounce can pumpkin½ cup orange juice or orange soda½ cup orange marmalade1 teaspoon each orange and vanilla extracts½ cup vegetable oil2 eggs Set the oven to 350 degrees and grease a 15 X 10 X 1-inch baking pan Whisk wet ingredients in a large bowl until smooth2 1/4 cups flour1 cup sugar2 teaspoons baking powder1 teaspoon baking sodaPinch salt Put dry ingredients in a large, clean bag and jostle to mix, then add to the wet ingredients, beating until smooth. Put batter in the pan and bake about 25 minutes or until springy to the touch and pulling slightly away from edges of the pan. Cool completely. Cut in squares and wrap individually.CAMP AND RV RECIPE OF THE WEEKCasbah Chowder Hot, fragrant and filling, this exotic dish is thrown together in minutes in one pot over the campfire, camp stove or RV range. 1 pound ground turkey, chicken, lean pork or lean beef2 tablespoons olive oilLarge onion, diced1 tablespoon minced garlic2 teaspoons each curry powder and cinnamon1 teaspoon curry powderLarge can diced tomatoes 28 to 30 ounces, un-drained2 cans, 15 ounces each, chickpeas, drained and rinsed ½ cup raisins½ cup snipped dried apples or apricotsSalt, pepper to taste Croutons and/or pita bread Sizzle meat in hot oil, breaking it up. Continue over high heat Put chicken in the pan and sizzle it in hot oil, gradually stirring in onion, garlic, cinnamon and curry powder. When everything is well coated, add tomatoes and bring to a low boil. Cover, reduce heat and cook until onion is tender. Stir in garbanzos and raisins, cover, and simmer to heat through. Adjust seasonings. Serve in shallow soup plates and sprinkle with croutons. Pass the pita. Serves 4. A JANET GROENE MASTER RECIPETHE ONLY CASSEROLE RECIPE YOU’LL EVER NEEDYou’re in charge here. Make a different casserole every day. Make it vegetarian, low sodium, non GMO or gluten free by the ingredients you choose. Pick one each from Column 1, Column 2 and Column 3. Add any optional ingredient, then fold in about 1 cup grated cheddar or American cheese. While it chills, the pasta cooks itself. Column 11 can condensed cream of tomato, chicken, celery or mushroom soup PLUS1 soup can milk or waterColumn 21 cup cooked, diced meat, poultry or fish AND2 hard-cooked eggs, diced OR2 cups cooked, diced meat, fish or poultry OR4 diced hard-cooked eggs and no meatColumn 31 cup UNCOOKED medium pasta such as macaroni, penne, shells, rotini or orecciette Optional:1/4 cup very fine diced sweet onion AND½ cup fine diced red or green pepper OR½ cup fine diced yellow or green squash OR½ cup cut mushrooms OR½ cup diced, drained plum tomatoes
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
Janet Groene's Thumbnail Recipe of the Week
For Camping, RV Travel, Truckers, Backpackers
Save $ with a homemade “helper” mixture. Measure and bag ingredients ahead of time, then add a few more ingredients and you have a boffo meal in minutes. Most of these recipes contain salt in bouillon and other ingredients. Add salt only to taste. Then pass the pepper mill, hot sauce or cheese shaker ad lib
Ramen Dinner “Helper”
Bag 1 pkg. chicken flavor ramen with flavor packet and 6-oz. can eggplant appetizer (caponata) AND/OR 1 Freshé seafood meal OR 1 can Vienna sausages. In camp, boil 2 c. water. Add ramen. When ramen is tender add caponata and/or meat or fish. Serves 2.
FREEZE AHEAD RECIPES OF THE WEEK
Grab ‘n Go Breakfast Oat Bars
 |
| Get an early start with Grab 'n Go Bars |
4 cups one-minute oat flakes
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
1 cup chopped, unsalted nuts
1 cup raisins or dried cranberries
2/3 cup brown sugar
1 cup chocolate or butterscotch chips
½ cup canola oil
2 eggs
1 ½ cups milk
Butter or spray a 9 X 13-inch baking pan. Set the oven for 350 degrees. Put dry ingredients in a large, clean bag and shake gently to mix. In a large bowl whisk oil, eggs and milk. Dump in dry ingredients and mix until everything is evenly moistened.
Use the back of a wet spon or spatula to pack dough into the pan. Bake 30 minutes, cool 15 minutes, and use a serrated knife to cut in 18 portions.
Cool completely. Wrap individually and freeze. Makes 18 bars.
Vacation camping and full-time RV living aren’t the same. If
an RV is your only home you need a legal address, state licenses,
jobs, communications, personal safety measures, banking and more. How?
See Living Aboard Your RV, 4th Ed. Kindle or paperback http://amzn.to/29XFEkq
Grab ‘n Go Breakfast Sunshine Squares
These easy-to-eat bar cookies are moist with pumpkin and fragrant with orange. They’re made WITHOUT pumpkin pie spice for a change.
15-ounce can pumpkin
½ cup orange juice or orange soda
½ cup orange marmalade
1 teaspoon each orange and vanilla extracts
½ cup vegetable oil
2 eggs
Set the oven to 350 degrees and grease a 15 X 10 X 1-inch baking pan Whisk wet ingredients in a large bowl until smooth
2 1/4 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
Pinch salt
Put dry ingredients in a large, clean bag and jostle to mix, then add to the wet ingredients, beating until smooth. Put batter in the pan and bake about 25 minutes or until springy to the touch and pulling slightly away from edges of the pan. Cool completely. Cut in squares and wrap individually.
CAMP AND RV RECIPE OF THE WEEK
Casbah Chowder
Hot, fragrant and filling, this exotic dish is thrown together in minutes in one pot over the campfire, camp stove or RV range.
1 pound ground turkey, chicken, lean pork or lean beef
2 tablespoons olive oil
Large onion, diced
1 tablespoon minced garlic
2 teaspoons each curry powder and cinnamon
1 teaspoon curry powder
Large can diced tomatoes 28 to 30 ounces, un-drained
2 cans, 15 ounces each, chickpeas, drained and rinsed
½ cup raisins
½ cup snipped dried apples or apricots
Salt, pepper to taste
Croutons and/or pita bread
Sizzle meat in hot oil, breaking it up. Continue over high heat Put chicken in the pan and sizzle it in hot oil, gradually stirring in onion, garlic, cinnamon and curry powder. When everything is well coated, add tomatoes and bring to a low boil. Cover, reduce heat and cook until onion is tender. Stir in garbanzos and raisins, cover, and simmer to heat through. Adjust seasonings. Serve in shallow soup plates and sprinkle with croutons. Pass the pita. Serves 4.
A JANET GROENE MASTER RECIPE
THE ONLY CASSEROLE RECIPE YOU’LL EVER NEED
You’re in charge here. Make a different casserole every day. Make it vegetarian, low sodium, non GMO or gluten free by the ingredients you choose.
Pick one each from Column 1, Column 2 and Column 3. Add any optional ingredient, then fold in about 1 cup grated cheddar or American cheese. While it chills, the pasta cooks itself.
Column 1
1 can condensed cream of tomato, chicken, celery or mushroom soup PLUS
1 soup can milk or water
Column 2
1 cup cooked, diced meat, poultry or fish AND
2 hard-cooked eggs, diced OR
2 cups cooked, diced meat, fish or poultry OR
4 diced hard-cooked eggs and no meat
Column 3
1 cup UNCOOKED medium pasta such as macaroni, penne, shells, rotini or orecciette
Optional:
1/4 cup very fine diced sweet onion AND
½ cup fine diced red or green pepper OR
½ cup fine diced yellow or green squash OR
½ cup cut mushrooms OR
½ cup diced, drained plum tomatoes
In a bowl, whisk soup and milk or water. Fold in everything else and put in a greased 8 X 8 X 2-inch casserole. Cover with plastic wrap and chill overnight. Note: Do not over-fill dish. As pasta absorbs moisture, it will swell in size.
Remove plastic wrap. Cover with foil and bake 35- 45 minutes at 350 degrees. Serves 4. Pass the pepper grinder, hot sauce or cheese shaker.
Campground Potluck Recipe of the Week
Quick ‘n Hot Potato Salad
No peeling necessary!
2 cans, 15 ounces each, sliced potatoes, drained
2 tablespoons vegetable oil
Medium onion, diced
Half a green bell pepper, diced (optional)
2 ribs celery, finely diced
1 can condensed cream of potato, celery or mushroom soup
1/3 cup milk
2 tablespoons apple cider vinegar
½ cup loosely packed shredded Parmesan cheese
Drain and chop potatoes. Sizzle onion and potatoes in hot oil in a large, nonstick skillet. Stir in celery and pepper and keep stir-frying until potatoes are browned and onion is crisp-tender. In a small bowl whisk soup, milk and vinegar and stir into the skillet. Reduce heat to medium and heat until bubbly. Turn off heat, stir in Parmesan and serve. Serves 6
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