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Camping and RV Foods, Moods, Tips and Tidbits


Blog copyright janet groene 2022. To donate $10 a year to support Janet’s two weekly RV blogs (Camp and RV Cook and SoloWomanRV) , use PayPal to send to janetgroene at yahoo.com. Thank you. 

 


Camp and RV RECIPE OF THE WEEK
Pizza Pinwheels
    

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.

 


 

In these uncertain times, be prepared for food emergencies at home and away. Get Janet Groene’s Survival Food Handbook, a prepper guide for campers and boaters who have limited storage space.   https://amzn.to/3mIfryC

BONUS RECIPE
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:
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

 

Do you need a one-size-fits-all gift for a newbie camper, glamper or RV-er? Cooking Aboard Your RV is a book of more than 200 recipes with shortcuts and tips that save space, time,  water, mess and hassle. Makes a good Mother’s Day/ Father’s Day gift too for parents who camp. https://amzn.to/3nNndWY Let Amazon send your gift for you.

 

 

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. 

BRIGHT IDEA!

Carry a foldable step stool to use indoors and outdoors at your campsite. It’s an extra seat, a ladder to get at high spots and  temporary shelving for the cook, hobbyist or handyman. Don’t settle for off brands.  This high quality,  indoor-outdoor,  28-inch, 7.4-pound step stool folds flat to slip into any small space and manufacturer says spare parts are promised for 10 years.  Amazon
delivers to your home or campsite.
 
https://amzn.to/3ILnfbt


                     

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
1 egg

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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