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Camping Meals 4th of July And Any Day


 Blog copyright Janet Groene 2022, all rights reserved. To ask about rates to place your ad  for one year,one low rate on all six Groene sites email janetgroene@yahoo.com

 

 
Camp and RV Recipe of the Week
 Woosome Twosome Pasta Salad  
    
2 servings medium size pasta such as shells  
2 cups baby spinach  
1/2 cup dried fruit such as raisins, Craisins or snipped apricots
1/2 cup pecan halves
4- ounce container of Mandarin oranges, drained  OR

1/2 cup diced fresh fruit
1/4 cup minced parsley, cilantro or young celery leaves
Choice of bottled dressing

 

Cook pasta , drain and toss with a tablespoon of the bottled dressing.
In  a bowl toss together pasta and everything else with dressing to taste.

 

 

 

 

 

Campground Potluck Recipe of the Week
Pancake Pudding

    When it’s your turn to bring dessert to the campground potluck, church picnic or family reunion, throw together this fruity pudding in your crock pot or oven. It’s a snap to make with pancakes, your own or store-bought.

10 to 11 ready-to-eat pancakes
Large can of peach slices, well drained
8 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon ground cinnamon
2 cups milk
2 cups heavy cream

    Butter a slow cooker or heavy saucepan. Cut pancakes in half across the equator and line them up, cut side down in the cooker like a fan. . They should fill the cooker loosely but tightly enough to stand up.
    Tuck peach slices randomly between the pancakes.
    Whisk eggs, sugar, salt, cinnamon, extract, milk and cream until well mixed. Pour into the cooker or pan. Cover and cook  hours on High or 5 hours on Low until pudding is set. In a saucepan, cook just until custard sets and a golden crust forms around edges. Spoon into serving dishes. Serve as is or with a squirt of whipped cream.

Camp Cook Tips


    * Keep instant stain sticks, such as Tide to Go,  with camp cooking supplies, ready to save a garment

    * Fluted coffee filters are the ideal size “napkins” for serving tacos and hot dogs. 

    *Rule of thumb: Allow 2 ounces uncooked pasta or rice noodles per serving. 

    * Loaded yogurt for breakfast: 1 quart each plain and vanilla yogurt, ½ cup raisins, 1 ½ cups chopped, drained fresh or canned fruit such as fruit cocktail. Make and eat, or mix the night before and chill. Stir and serve in bowls, garnished with granola. Serves 6.

        
FREEZE AHEAD RECIPE OF THE WEEK
Silver ‘n Gold  Pork Chops

    Cook these individual meals in foil on the campfire or grate and eat right out of the foil.  Juices of the chops mix with the flavors of mustard and creamy mushroom soup to form a delectable golden gravy. 

 

.
6 lean, meaty bone-in or boneless pork chops
Gulden’s or other rich, golden brown mustard
Large yellow sweet  pepper
15  ounce can of  sliced carrots, drained
15 ounce packet ready-to-eat rice
1 can condensed golden mushroom soup
Optional::
6 tablespoons sweet white wine

    Set out squares of foil and spray centers with garlic-flavored pan spray. “Butter” one side of each chop with mustard . Place chops on foil, mustard side up.  Slice off the top and bottom of the pepper, clean out  seeds and make 6 round slices. Place one on each chop and pile the center with rice and carrots. Spoon undiluted soup over the chops.   Bring up corners of the foil, twist to to form a “kiss” and seal securely. Freeze.
     Thaw packet(s) and grill flat side down over  medium-hot grill 20 minutes,. then use an instant-read thermometer to check one chop for doneness.  This will depend on the size and thickness of the chops. Pork should be cooked to 160-165 degrees.  For oven baking, 30 minutes at 400 degrees. Check for doneness. Open foil with caution (steam is scalding hot) and drizzle with wine.

Bonus Recipe

 



Secret Recipe Pasta

    The secret ingredient in this big, family batch of pasta is balsamic vinegar. Use fresh mushrooms if you prefer.

16-ounce package spaghetti or other pasta
1/4 cup olive oil
2 large onions, diced
2 or 3 cans sliced mushrooms, drained
1 tablespoon minced garlic
½ cup water
1 teaspoon chicken bouillon
1/3 cup balsamic vinegar
1/4 cup more olive oil
½ cup shredded Parmesan cheese
Shaker of Parmesan
Shaker of red pepper flakes (optional)


    While spaghetti cooks according to package directions, heat oil and cook onions, mushrooms and garlic until onions are tender. Stir in water, bouillon and vinegar. Heat, then set aside. Drain pasta, saving some of the water. Toss hot spaghetti with hot onion mixture, the other 1/4 cup olive oil, the half cup of Parmesan and some of the pasta water if desired. Pass the cheese shaker and pepper flakes. Serves 8. 

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