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Camping and RV Cooks Rough It Easy


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CAMPING AND RV 

RECIPE OF THE WEEK  

Pie Crust Cookies
    These buttery cookies are easy as pie. No mixer required. Bake them all at once or keep the dough in the refrigerator or ice chest and bake some in the toaster oven every day. 

 

 2 sticks butter
2 cups sugar
4 cups flour
1 ½ teaspoons baking soda
1 cup milk, clabbered with a teaspoon of vinegar
2 eggs
2 teaspoons vanilla or other flavoring


    Set the oven for 350 degrees.  Cut butter into a mixture of the flour, baking soda and sugar.  Add vinegar to milk and let it stand a few minutes to sour. Whisk eggs, sour milk and flavoring and stir into flour mixture until evenly moistened. Form into ball(s), wrap and chill up to one week.
     Pinch off dough as desired, pat into patties and bake on greased sheet 8 to 12 minutes until golden. Dough keeps up to a week in the fridge or ice chest. 

Stove-top method: Bake patties on pre-heated griddle until brown on one side. Turn over and brown other side.

Variations: frost with any flavor icing. Sprinkle with cinnamon sugar. Add chopped nuts or raisins. Put on plates and slater with  blueberry pie filling. 

 

 

 FATHERS DAY ALERT
    Does Dad have a camper, RV, cabin, boat or other bugout place?  One-size-fits-all Fathers Day gift. Give him Survival Food Handbook, a guide to stocking a small camper or boat with shelf-stable emergency provisions from the supermarket. Focus Kindle or paperback  https://amzn.to/3mIfryC

 

Campground Potluck Recipe of the Week
Bean ‘n Beet Hummus

1 can kidney beans, drained and rinsed
1 can beets, drained
1 teaspoon salt
2 tablespoons lemon juice (or to taste)
1/4 cup each tahini and olive oil
1 tablespoon minced garlic
½ teaspoon ground ginger

    In a blender or food processor, blend everything to a paste. Chill to blend flavors. Drizzle with olive oil and serve with raw vegetables, crackers or tortilla chips. Makes about 4 cups.

Ready to Hit the Road?

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     TIPS FOR THE CAMP COOK

    * Carefully read labels on rice. Note use-by dates and washing directions. They vary greatly.

* Make a shortcake entree. Split biscuits. Top each with a tomato slice, sprinkling of crumbled bacon. Slather with hot cheese sauce. Also good with lightly steamed asparagus.

    * Easy quesadillas. Make crepes. . Top half with grated cheese, bits of meat, cooked vegetables, etc. . Fold over. Heat through.  

* Turn instant chocolate pudding into a gourmet dessert. Stir 1 teaspoon instant coffee or espresso powder into milk before adding pudding mix. Drizzle individual portions with Kahlua.

FREEZE AHEAD RECIPE OF THE WEEK

Spam-Bolies
    Thaw and eat these hearty spamwiches out of your hands,  or wrap in foil and heat over the campfire.   They’re also good when made with baked ham from the deli or slices of canned ham. 

 



2 sheets homemade or store-bought pie crust
1 can Spam, any flavor
Orange marmalade (or other fruity presserves)
Shredded Cheddar

    Slice Spam.. Roll out crusts to rectangles and cut in squares a little larger than twice the size of the slice.  Place a slice of Spam on half the square, leaving enough edge for a seal later.  Add 1 teaspoon marmalade and top with a tuft of shredded cheese. Do not over-fill. Fold crust over top.
    To seal edges, “paint” with a finger dipped in water and gently press with a fork. Bake  at 375 degrees until golden brown. Wrap  individually and freeze. Or wrap uncooked now to cook later. In camp, thaw and  bake in the oven or on a heavy, ungreased griddle or skillet, turning often until evenly browned on both sides.

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