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Camping and RV Recipes for Spring and Summer


BLOG COPYRIGHT JANET GROENE 2022. 

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Camp and RV Recipe of the Week
    Give a gourmet twist to the same ol’ chicken dish with a blast of budget-wise imitation crabmeat. Serve this versatile topping over any starch from buttered biscuits to campfire-baked sweet potatoes,  steamed rice or pan-crisped hashbrowns.

Curried Chicken ‘n “Crab”

14-16-ounce package imitation crabmeat
1 pound boneless, skinless chicken breast
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon curry powder
1 ½ cups water
2 tablespoons cornstarch
Salt, pepper to taste

1 cup sliced baby spinach (optional)

    Thaw crab. Cut chicken into small bites and saute in hot butter and oil until browned. Stir in curry powder to coat. Gradually stir in “crab”. Stir a little of the water into the cornstarch to make a paste, then add remaining water until smooth. Stir into chicken-crab mixture and cook, stirring occasionally, until sauce thickens and clears.  Stir in spinach until it’s limp.  Adjust seasonings and serve over a starch base such as rice or crisp Chinese noodles.  Serves 6.
    
    Cook’s note:
Want to add a vegetable to this meal? . Instead of serving it over a high starch base, spoon over steamed shredded carrots or spiralized zucchini,  mashed butternut squash, crisp fried eggplant or shredded cabbage.


Tips for the Camp Cook

    * Thaw hashbrown potatoes and toss with 1 T. graham cracker crumbs per 2 C. potatoes. Fry in bacon fat, lard, butter or oil as usual, turning often, until brown and crispy.

* Scrub sweet potatoes, wrap in foil and roast on the grill or campfire until they are squishy soft and  ooze sweet syrup. Long cooking brings out the flavor. Eat right out of the foil.

    * Discover black sesame seeds. They are said to have more antioxidants than the tan ones. They make a handsome, easy garnish on salads, omelets, almost anything.

* Delight the kids with custom pancakes. Carefully drizzle batter to form the child’s initial. As soon as it begins to turn color on the bottom, cover with a scoop of new batter to form a round pancake. When it’s flipped over, the initial will be darker than the rest of the flapjack. 

 

YES YOU CAN MAKE THE 

GREAT GETAWAY
    Live your dreams as a full-time RV-er and still make a living and raise a family along the way. Living Aboard Your RV, 4th Edition, tells how we retired in our 30’s and lived 10 years on the go, earning our way as a travelwriter and photographer team. Thousands of jobs are open today to nomads. Why now YOU? Kindle or paperback.  https://amzn.to/3knbvll

BONUS RECIPE
    No oven?  No problem. Use just one burner to brew up this delectable cake.
Janet Groene’s Boiled Cake

1 ½ sticks butter
1 cup sugar
2 eggs

    Butter a 9 X 9 or 8 X 12-inch pan or dish. In a large saucepan melt butter just enough to whisk in sugar, then the eggs. (Don’t let butter get too hot or it will cook eggs on contact.)  Continue whisking over medium heat until mixture thickens at a low boil. Remove from heat and add:

1 teaspoon vanilla
2 cups vanilla wafer or graham cracker crumbs
½ cup chopped nuts, shredded coconut, mini chocolate chips or snipped,  dried apricots
Fold in:
2 ½ cups mini marshmallows



    While it’s still warm, press tightly into the buttered pan or dish, using the flat bottom of a glass dipped in coarse sugar. Cool completely or chill. Cut in portions. Serve as is or with frosting, applesauce, whipping topping, chocolate or butterscotch sauce or ice cream. 

 

Campground Potluck Recipe of the Week
Walnut Hummus Dip

2 cans, 15 ounces each, garbanzo beans, drained and rinsed*
2 cups finely chopped walnuts
1/2 cup garlic flavored vegetable oil OR
½ cup vegetable oil and 1 teaspoon garlic powder
Salt, pepper to taste

* You should have about 4 cups drained garbanzos

 


     For a chunky dip,  mash beans coarsely and stir in finely chopped nuts, then season. If you have a blender or food processor, use it to process beans to a paste, then chop nuts to taste. Season to taste.   Makes about a quart of dip. Chill while flavors blend.
     Put dip in one or two bowls and surround with raw vegetables or crackers, perhaps one platter of each.


 

ARE YOU PREPARED TO 

SHELTER IN PLACE?
    In 2020 according to the NY Times, government took control in as many as 42 states, three counties, 10 cities, DC and Puerto Rico and ordered residents to stay home because of COVID. In Asia today, quarantined people are hungry because they aren’t permitted to leave the house to shop for food.
    Survival Food Handbook is a prepper’s guide “lite” for campers and boaters who have limited storage space. Make every ounce, dollar and cubic inch count with a practical, portable food storage program that goes with you.
    Learn about familiar, affordable, shelf-stable supermarket foods that you’ll use every day and stow for emergencies. This isn’t about high-priced doomsday rations.  https://amzn.to/3mIfryC


FREEZE AHEAD RECIPE OF THE WEEK
Black Forest Coffee Cake

    Wrap and freeze this tasty breakfast to eat right out of the wrapping. Wrap in waxed paper to warm later in the microwave or in foil to warm up in the camp oven or over the grate. Serve on the fly or sit down with coffee cake, fresh fruit and hot, buttery  scrambled eggs.

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons sugar or equivalent
1/4 cup vegetable oil
About ½ cup milk


    Mix dry ingredients well and stir in oil and milk to form a thick batter. Spread half the butter in a greased 8 X 8 X 2-inch pan and dot with:


1 1/4 cups cherry preserves
1 cup mini dark chocolate chips
Spoon on remaining batter and bake 20-25 minutes at 400 degrees. Cool completely, wrap and freeze. Serves 6. 

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