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Camping and RV Recipe of the Week
Quick Creole Chicken
Okra is a much-reviled vegetable, but to give it a chance. This tasty recipe uses camping back-up foods such as canned chicken.
2 tablespoons vegetable oil
1-2 cans chunk chicken
1 can Vienna sausages, drained and chopped
Medium onion, diced
Medium green pepper, diced
1 teaspoon Creole seasoning
28-oounce can diced tomatoes with juice
1 ½ cups trimmed, sliced, fresh okra
1 tablespoon powdered chicken bouillon
2 cups water
1 cup raw rice
Drain chicken, saving juice. Discard juice from sausages. Break up chicken while browning it in hot oil, Gradually stir in sausages and fresh okra if using until brown bits form. Stir in rice to coat, then add remaining ingredients including juice from the chicken.
Bring to a boil. Cover, lower heat and simmer until rice is done. (About 20-25 minutes). Adjust seasonings. Pass the hot sauce. Serves 4 to 5.
Camp Cook Tips
* Some stinks are almost impossible to roust, especially the smells that develop in a closed refrigerator that lost its cool. Wash the fridge thoroughly, dry completely and close it up with some activated charcoal, crumpled newspapers or kitty litter. It may take several cycles of clean, treat, dry, repeat.
* If you have rust in galley ware, keep it from recurring by using stainless steel wool not steel wool.
* If a rust stain develops on a Formica counter, try removing it with a rubber eraser. For soaked-in stains, fold a paper towel and wet it with peroxide or a household cleaner containing bleach. Or make a baking soda paste, cover the stain and cover with a damp cloth. Let stand, then wipe clean.
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Campground Potluck Recipe of the Week
Here’s a sweet and warm side dish to go with almost anything. The recipe is easily multiplied for a bigger crowd.
Nutty Pineapple Rice
1 box wild rice and rice mix
20-ounce can crushed pineapple
1/3 cup dried cranberries
1 cup roasted, salted cashews or pecans
Use juice from the crushed pineapple as part of the water measurement called for in the rice. Bring to a boil with cranberries and drained pineapple. Add rice, cover and cook until rice is tender. Just before serving, sprinkle with pecans. Serves 8 to 10
Freeze-Ahead Recipe of the Week
A Cuban favorite usually made with ground beef, Picadillo is delicious in this vegetarian version. It’s traditionally served over rice but it can also be eaten as is or spooned over cornbread, grits, noodles or baked potatoes.
1 tablespoon vegetable oil
Large onion, diced
1 teaspoon each cinnamon, cumin, garlic powder, chili powder
Green bell pepper, seeded and diced
Red sweet pepper, seeded and diced
14 to 16-ounce package shredded coleslaw mix
1/2 cup raisins
1 can diced tomatoes
1 can small red beans, drained and rinsed
1 can vegetarian re-fried beans
½ cup sliced, chopped stuffed olives, drained
In a large, nonstick skillet heat oil and stir-fry onion until it begins to soften. Stir in spices, vegetables and raisins. Add tomatoes. Stir in beans, breaking up refried beans, then add olives. Cover, reduce heat and cook over low heat just until vegetables are crisp-tender.
Freeze in batches suitable for your crew size, allowing 1 to 1 ½ cups per serving when served with a starch.
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