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Camping and RV Meals Made Easy


 Blog copyright Janet Groene 2022. To ask about placing your ad in all six Groene writes for one year, one low rate, email janetgroene at yahoo.com

Fall is best of all in the campground. Let’s eat!

Camping?
Tailgating? Cabin in the woods? Tiny condo? These galley-ready recipe
are from Janet Groene who was happily homeless for 10 years, summering
in a 21-foot RV and wintering in a 29-foot sailboat. She has boated and
camped all over the world. These recipes are chosen for good taste, good
looks, good nutrition and easy prep, easy cleanup with no waste of
water or fuel. 

 


Camping and RV Recipe of the Week
Grasshoppers

    If you love the cool combination of mint and chocolate, here’s a dessert for two that can easily be increased to serve any number.  Buy any plain chocolate wafer cookies. Put them in a plastic freezer bag, force out all air, zip shut, and roll with a bottle or rolling pin.

2/3 cup crumbs made from chocolate wafers
2 chocolate covered mint patties, chopped
½ cup marshmallow cream
Whipped cream or topping

    Put the crumbs into two dessert dishes and set aside. Fold the chocolate mint pieces into the marshmallow cream and spoon into the dishes.  Chill. To serve, top with whipped topping. Serves two.

Bonus points: drizzle the crumbs with creme de menthe before adding the marshmallow layer. 

 

BONUS RECIPE
Make a big batch for a campground potluck or to freeze in smaller batches for your future camp-outs. This recipe makes two loaves quickbread, two 9 X 12   coffee cakes or two dozen large muffins

Janet Groene’s Master Recipe  for
Quickbread Loaves, Muffins, Coffee Cake

 

Add different ingredients to this master mix and you have a new taste treat each time. Choose more sugar or less. I prefer less. 

 

3 ½ cups flour
½- 2/3  cup each brown and white sugar
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 tablespoon apple pie spice or pumpkin pie spice

Combine dry ingredients thoroughly. Use now or bag them and keep cool and dry. .

To proceed, whisk:
4 eggs
1 cup vegetable oil
1 teaspoon vanilla
2/3 milk clabbered with 1 teaspoon vinegar

Fold in:

1 can pumpkin (not pumpkin pie filling)  OR
1 2/3 cups applesauce OR
2 cups finely grated zucchini or carrots OR
 2 cups snipped dried plums OR
1 ½ cups pitted, cut up dates OR
1 ½ cups diced, drained fresh fruit OR
2 cups whole blueberries, raspberries, blackberries or golden raisins. 

 

     Grease or spray two loaf pans, 9 X 13 cake pans or 24 muffin cups. Whisk wet ingredients well, then stir in dry ingredients until no dry spots remain. Do not over-beat.
Suggested toppings:
   Before baking, lightly top wet batter with finely chopped nuts or a scattering of poppy seeds, sesame seeds, sunflower “nuts”, shaved chocolate, shredded coconut or chopped dried cherries.
    OR Top coffee cake or muffins with streusel ( Mix  1 cup flour, 1 cup rolled oats, 1 cup brown sugar and 1 teaspoon cinnamon and cut in 1 stick butter. Add nuts, raisins to streusel  if you wish.)

To bake:

     Fill pans or muffin cups 2/3 full. Bake at 350 degrees until it tests done with a toothpick or cake tester. Cool in pans 10 minutes, then on racks. Serve muffins or coffee cake warm or wrap and  freeze for future use.
Cook’s notes: Loaves slice easier if cooled, wrapped and aged several hours or overnight. Slice and serve with butter. when making loaves,  I choose not to add chunk items (nuts, dried fruit, chocolate chips)  to the batter itself. Chunks make slicing messier. 

Tips for the Camp Cook

    * Old way: core an apple, fill with peanut butter, dip sticky ends in raisins.  New high fiber version: Use crunchy peanut butter (or other nut butter)  mixed with about ½  teaspoon of flax seed or 2 teaspoons raw oatmeal per 1/4 cup peanut butter. Dip ends in organic raisins.
    
    * Can’t get the odor out of the new techno-fiber kitchen towels? Rinse in water plus a hefty splash of vinegar. Then dissolve 1/4 cup baking soda in a quart or so of warm water and rinse again. Rinse again in clear water. Dry. Why the stink? Food and body oils, odors,  cleaning products cling to high-tech fibers.

* It’s cocoa-mocho season! Mix 2 cups each sugar, dry milk and creamer with 1 cup unsweetened cocoa and ½ cup instant coffee. To prepare, add 3 tablespoons of this mix (or to taste) to each cup of hot water or milk. Stir. Marshmallow or liqueur optional.

   * Instead of sugar-glazed nuts, stir 1/4 cup soft butter with ½ teaspoon hickory smoked salt and ½ cup grated Parmesan choose. Toss with 3 cups walnut halves and bake 8 to 10 minutes at 350 degrees.

Campground Potluck
Recipe of the Week

Charlie Tuna Chickpea Salad

 

2 cans, 15-ounces each, chickpeas (garbanzos), drained
12-ounce can solid pack tuna, drained and broken up
Large bag shredded lettuce
Medium bag angelhair cole slaw mix
Red bell pepper,  thinly sliced
Green bell pepper, thinly sliced

Halved cherry tomatoes ad lib
Medium red onion, peeled and cut in thin crescents
Bottled citrus vinaigrette to taste
1/4 cup salted sunflower “nuts”


    Toss everything but sunflower seeds together and chill. Just before serving, sprinkle with sunflower nuts. Serves 12.

Do you boondock? Each week a Pantry Recipe of the Week, made entirely from shelf ingredients, is found at https://BoatCook.blogspot.com  Start your collection now of emergency recipes that require no fresh foods, then stock a small pantry space with a selection of non-perishables. .
 

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