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CAMPING AND RV RECIPE OF THE WEEK
Corn Sausage Breakfast Skillet
This bracing breakfast is a good meal any time of day. Make it with fresh
eggs, reconstituted powdered eggs or refrigerated liquid eggs/ egg substitutes.
8- to 10-ounce package fully cooked sausage patties or links, thawed
2 tablespoons butter
3-4 eggs or equivalent
1 package cornbread mix such as Jiffy, plus egg and milk per package instructions
Butter or honey for serving
Cut sausages in bite size. In a 10-inch skillet, melt butter and sizzle sausage until it’s fragrant. Make Jiffy cornbread mix according to package directions. Add eggs to skillet and stir to scramble well with sausage pieces. When eggs begin to set, drizzle cornbread batter evenly over all. Cover skillet and cook over low-medium heat until cornbread is springy to the touch.
Serve plain or with melted butter, honey, syrup, sauce. Serves 4.
See more Janet Groene shortcut, stove-top recipes at Boat Cook.
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Tips for the Camp Cook
*When you stow emergency supplies in your camping grub box or emergency pantry, label with use-by dates in big, red letters. Rotate and refresh emergency food supplies often. If you have items you won’t use, give them to a food bank before they expire. Items with the longest shelf life include canned seafoods. Shortest include baked goods and vac-sealed refrigerated meals.
* When planning an emergency pantry keep in mind that you may not have sufficient water or fuel to boil pasta or soak dried beans. Have at least some foods you can eat right from the can or pouch.
* Heat 2 cups of your favorite spaghetti sauce with 1/4 cup dry red wine. Divide into four half-cup servings and top with a sprinkle of grated cheese. Serve as a dip for bread sticks, garlic bread, lightly steamed zucchini spears, whole cooked mushrooms or tiny meatballs.
* Instant potatoes are tastier when made with half chicken broth, half water. Allow plenty of steeping time so potatoes re-hydrate fully.
* Mix cheese curls half and half with freshly popped popcorn in a large bag. Shake lightly. Now you have cheese curls “lite”.
BAG-IT RECIPE OF THE WEEK
Buy ingredients together, tie them in a bag together, store them together in your grub box. When you need a quick camping main dish, open the bag and everything you need is right there.
Loaded Mac ‘n Cheese
Small package or bottle real bacon bits
1 can asparagus cuts (or other vegetable)
4-serving packet, pouch or can ready-to-serve mac ‘n cheese
Small can evaporated milk
In a small bag seal:
1 tablespoon dried onion bits
½ teaspoon ground nutmeg
1 teaspoon dried parsley flakes
2 tablespoons grated dry cheese such as Parmesan
Tie everything together in one bag and label it. Tuck away in your emergency locker.
In a saucepan, mix bacon bits ad lib (about 2 tablespoons) with well-drained vegetables, ready-to-serve mac ‘n cheese and canned milk. Fold in the bagged seasonings. Let stand 10 minutes, then cover and heat gently, stirring occasionally, until onions are soft and flavors blended. Serves 4.
Variation: Add a can of cream style corn to the ingredients bag. Increase grated dry cheese to 1/3 cupful. To cook, put corn in a saucepan and fold in the dry ingredients.Then fold in remaining ingredients. Add milk or water if it’s too thick. Cover and heat gently until onions are soft. Serves 4-6.
BONUS RECIPE OF THE WEEK
Something a la King
Here’s a smart way to make a little meat go a long way when you’re on a budget-wise camping trip. Serve it over whatever starch comes to hand such as campfire baked potatoes, cooked noodles or pasta, steamed rice, crisp croutons, toast, biscuits. It’s a way to gussy up a humble package of lunch meat, canned meats or leftovers.
1 1/2 to 2 cups fine-diced ham, Spam or cooked or canned chicken, beef, pork, turkey, kielbasa
Small green pepper, diced fine
Small red pepper, diced fine
Small onion, diced fine
3 tablespoons each butter and flour
1 cup water
1 teaspoon chicken flavor bouillon
Small can evaporated milk
Small can mushroom pieces, drained
Small can peas and carrots, drained
Dice meat into small bits and set aside. Melt butter and stir-fry peppers and onion until crisp-tender. Sprinkle with flour, mix well and slowly add the cup of water, stirring constantly. Add bouillon and canned milk. Stir over medium heat until it’s thick, then add water or milk if necessary to thin the sauce to taste. Fold in meat and vegetables. Heat through and spoon over the starch of choice. Serves 6.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
1 deep dish crumb crust, your own or store-bought, chilled
8-ounce brick of cream cheese
2/3 cup milk
½ cup smooth peanut butter
1 cup chopped peanut butter cups
1 cup powdered sugar
1 tub whipped topping, thawed only enough to fold in
Squirt bottle of chocolate topping (optional)
Let cream cheese warm up to room temperature and beat with the milk and peanut butter. Fold in cut up peanut butter cups (or save them for a topping) plus powdered sugar and whipped topping. Smooth in an even layer in the crust.. Drizzle with chocolate topping now or at serving time. Wrap and freeze. Remove from freezer 15-20 minutes before serving and mark off 8 servings.
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