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CAMPING & RV RECIPE OF THE WEEK
Tutti Fruiti Carrot Salad
Grate your own carrots to save money or, to save time, grab a package of shredded carrots in the produce section.
12- to 16-ounce package grated carrots (About 2 cups packed)
11-ounce can mandarin oranges, drained
Small can pineapple tidbits, drained
1 cup shredded coconut
½ cup golden raisins
1 cup (or more to taste)r orange flavored yogurt
|Use orange yogurt to intensify color|
Fold everything together and serve now or chilled. Serves 6 to 8. Refrigerate leftovers up to three days.
Cook’s note: I have also made this recipe with packaged broccoli slaw and lime flavored yogurt.
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Camp Cook Tips
* Check campground fire regulations every day. In some areas they change often, depending on wind and rain conditions. Call ahead to ask about firewood. Some parks don’t permit wood from outside.
* To quick chill a bottle of wine or beer, put it in a sock and soak the sock in rubbing alcohol. As it evaporates it cools the wine.
* To substitute olive oil for butter in recipes, use three tablespoons light olive oil in place of 1/4 cup butter.
* Headed up the mountain? Check labels for instructions for high altitude cooking or baking.
Read a cozy mystery on your Kindle after lights out tonight in your sleeping bag. In April Avenger, springtime comes to north Florida. Widow Farley Halladay grieves her late husband while coping with caregiving, an online boating business, cooking and crime solving. It’s poignant, playful, a real page turner until you learn who killed all those seemingly unconnected people, and why. Farley shares her shortcut recipes throughout. https://amzn.to/3EKgaoP
Campground Potluck Recipe of the Week
Presto Pistachio Pudding
This recipe is easy yet it’s gourmet-good. Be generous with the pistachios, which add the unique flavor.
2 packages pistachio pudding
3 cups cold milk
8- to 10-ounce tub whipped topping, thawed
½ cup shelled pistachio nuts (or more to taste)
Line a flat-bottom dish with graham crackers, breaking to fit if necessary. Whisk milk and pudding until well mixed. Fold in half the whipped topping. Spread half this mixture over crackers. Add another layer of crackers and remaining pudding mixture. Spread with remaining whipped topping. Sprinkle with nuts. Chill several hours or overnight. Cut in squares. Serves 12 to 15.
CAMPING, PICNIC , Family Reunion, TAILGATE
RECIPE OF THE WEEK
Store-bought angel food cakes can be used for many delicious outcomes. Best of all, most of them can be made with day-old cakes bought at bargain prices. Add frosting, sauce, ice cream whipped topping. Try toasting squares of angel food on a stick over the campfire. Or mix up this delicious dessert a day or two ahead and bring it along.
Variations: additions might include chopped nuts, chocolate bits, mini-marshmallows, cut-up Heath bars. Just don’t over-do the additions. Let the angel food cake star in this show. treat.
Small can crushed pineapple, un-drained (optional)
½ cup dried cranberries, snipped apricots or cut-up dried plums (optional)
1 store-bought angel food cake, torn into bite-size size
4-serving packet French vanilla pudding mix
2 cups milk21-ounce can cherry pie filling
8-ounce tub whipped topping, thawed
If you are using the pineapple and dried fruit, combine them in a small container and set aside to soak. In a large bowl or make-and-take container, whisk pudding mix and milk. Fold in cake pieces and pie filling. Fold in pineapple, cranberries and half the topping. Refrigerate. Spread top with topping and serve. Refrigerate leftovers. Makes 12 to 15 portions.
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