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Camp and RV RECIPE OF THE WEEK
Here’s a recipe that older kids can make and all kids will love. Pepperoni is another product to carry in your pantry, un-refrigerated, for the long haul. Just watch use-by dates. Make two while you’re at it. Bake ahead to bring along or bake in camp to serve hot or cold, snack or meal.
1 sheet puff pastry, thawed
3- to 4-ounce package pepperoni, chopped
8-ounce can tomato sauce
1 tablespoon mixed Italian seasoning
Freshly ground pepper to taste
Shredded mozzarella cheese
Set the oven for 400 degrees. Unfold the puff pastry and press gently at seams to seal.
Spread pastry lightly with tomato sauce. Sprinkle with Italian seasoning and fresh pepper. Sprinkle with cut-up pepperoni, then a layer of shredded cheese. Roll up pastry from the long side and cut in one-inch slices. Arrange slices on a greased or foil-lined baking sheet and bake until golden, about 15 minutes. Serve as a snack or serve several with dips as a main dish. Or, arrange several on each plate, slather with heated marinara sauce and pass the cheese shaker.
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Black Forest Shortcut Strudel
8-ounce can of refrigerated crescent rolls
2 single-size Hershey chocolate bars
About 3 tablespoons cherry preserves
Unroll the crescent dough on a greased baking sheet. Press seams gently to seal. You now have a single rectangle of dough. Break Hershey bars into individual squares and arrange them randomly on the middle third of the dough. Using 2 spoons, dot them evenly with cherry preserves. Slash sides of dough every inch and fold alternate sides over filling for a braided appearance. Bake at 350 degrees about 20 minutes or until golden brown and flaky. If you like, drizzle with a glaze:
½ cup confectioners sugar
About 2 teaspoons milk
½ teaspoon vanilla flavoring
Mix until sugar dissolves, adding a few drops more milk if needed. Put the glaze in a sandwich bag and cut off a tiny corner. Squeeze glaze back and forth across the strudel. Serves 6 to 8
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Campground Potluck Recipe of the Week
Beets with Orange Sauce
When it’s your turn to bring a side dish to the campground potluck or family reunion, colorful canned beets come to the rescue.
3 cans cut beets
Medium red onion, diced fine
1/4 cup beet juice or red wine
½ cup maple or maple flavored syrup
1 tablespoon grainy mustard
2 tablespoons dry orange flavor gelatin dessert mix*
Drain beets, saving some juice. In a large pan stir onion, water or wine, syrup and mustard with gelatin dessert mix until gelatin dissolves. Fold in beets. Cover and cook over low heat until heated. through. Stir and serve. Serves 8-10.
Variation: substitute pomegranate syrup for the maple and fold in ½ to 1 cup pomegranate “seeds”.
*If using sugar-free orange dessert mix use only 1 teaspoon.
Tips for the Camp Cook
* Make Easter “eggs” the easy way. Make the recipe for Rice Krispies cookies. When it’s cool enough to handle but still shape-able, use buttered hands to shape into “eggs.” Roll in different colored pastel sugars.
* Roast vegetables on the grill or in the oven and toss with a sauce that sings. Combine 1/4 cup each olive oil, tahini and honey. Peel and cut up one large or two small seedless oranges into small bits. Fold orange bits into the olive oil mixture and mix well. Spoon over cooked vegetables.
* Mix maple or maple-flavored syrup with blackstrap molasses for extra iron and an old-fashioned taste. It’s strong, so beginners use four parts syrup to one part blackstrap. Then work your way up to a stronger molasses blend. Spoon over oatmeal, flapjacks, cornbread.
* Make easy rum sauce for ice cream, pudding, apple pie, plain pound cake. Mix 1/4 cup rum with 1 cup butterscotch or caramel ice cream topping. Stir well. Ditto brandy or bourbon sauce too.
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FREEZE AHEAD RECIPE OF THE WEEK
Wild Rice Breakfast Squares
This low-sugar recipe is easily multiplied. Vary it endlessly by using different flour blends, flavorings and add-ons such as raisins, nuts, seeds, chocolate chips, et al. It’s perfect to grab and go when you want to hit the road early. If you’re having a sit-down breakfast, serve squares with fruited yogurt, pancake syrup or warm applesauce. This batter can also be pan-cooked a for pancakes.
One recipe makes four hearty (or six light) breakfasts, so make a double or triple batch while you’re at it.
1 cup cooked, drained wild rice
1 1/4 cups flour (may be gluten free)
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
1/4 cup vegetable oil
1 cup milk
1 teaspoon almond or vanilla flavoring
2 tablespoons each chopped nuts and brown sugar
½ teaspoon cinnamon
Set the oven to 400 degrees. Grease a 9 X 13-inch baking pan. Spread cooked wild rice on a sheet of waxed paper to cool. Mix flour, baking powder an salt in a clean bag. In a bowl whisk milk, oil and egg. Add flour mixture and mix until everything is evenly moist. Fold in wild rice and spread batter in the pan.
Mix nuts, brown sugar and cinnamon and sprinkle over the surface. Bake10-15 minutes or until firm and lightly browned around the edges.Cool, cut in portions and wrap individually. Bag and freeze.
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