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Food for Camping and RV Travel


 Blog copyright Janet Groene 2022, all rights reserved.  To ask about placing your ad on all SIX Groene sites for one year, one low rate,  email janetgroene at yahoo.com

 

 

 

 

 

 

 

 

 

 

CAMPING AND RV RECIPE OF THE WEEK
Chicken Olive You Truly

    Buy fully cooked chicken bites in the supermarket or use leftover chicken or turkey in this dish. You might also buy a rotisserie chicken and dice 3 cups of meat for this ONE-POT recipe. 

 

3 cups diced, cooked, bite-size chicken
Medium onion, diced
Small green pepper, seeded and diced
1 teaspoon minced garlic
3 large ribs celery, diced
1/4 cup olive oil
2 cups water
14-ounce package spaghetti, broken
10-ounce jar salad olives, well drained*
6-ounce package grated cheddar cheese

    In a large, nonstick skillet or pan, sizzle chicken, onion, pepper and celery in hot olive oil until vegetables soften. Add water, bring to a boil and stir in broken spaghetti. Push down spaghetti to keep it under water. Cover the pan and simmer over low-medium heat until spaghetti is tender. (Stir once or twice and watch that it doesn’t boil over.)
    Stir in olives to heat through. Fold in cheese just until it melts. Serves 6 .
* This brine is quite salty, so some might be added to the two-cup water measure.    

Campground Potluck Recipe of the Week
Brazilian Style Potato Salad

    Think of it a “loaded “ potato salad, filled with extra vitamins and alive with color.

 
4 cups diced, cooked potatoes
2 cups matchstick carrots
1 cup diced sweet onion such as Vidalia
1 cup diced red onion
2 cups peas, thawed
1 pint deli coleslaw
Mayonnaise, salt and pepper to taste

 

    Much of the work can be done ahead.  Keep chopped vegetables cold in a plastic bag. To complete the recipe, toss everything together with enough mayonnaise to bind it, check seasonings and chill. Serves 15 to 18.
Variations: use canned diced potatoes, drained and rinsed. Low-fat or regular mayonnaise. Two cups shredded cabbage and extra mayo instead of the readymade coleslaw. On Christmas Eve, Brazilians may add hard-cooked eggs and make this salad  red by using diced, cooked beets in place of the cabbage.

See this week’s Pantry Recipe at Boat Cook. Each recipe is made with ingredients from the shelf. These recipes are a lifesaver for unexpected entertaining in the campground, travel emergencies or times when you’re just too tired to cook a from-scratch meal.

Tips for the Camp Cook

    *To keep plastic wrap in place, put a dab of butter on each corner of the pan or dish.Then smooth down the wrap over the dish.

* The next time you use canned beans to make “loaded” baked beans, add a handful of golden raisins. Simmer until raisins are plump.  You’ll thank me later.

    * Make s’mores with frozen waffles. Toast 2 waffles. Fill holes in one hot waffle with mini chocolate chips and mini marshmallows. Quickly top with second hot waffle and press down. If a little more heat is needed to melt filling, nuke for 15 seconds or wrap in foil and hat on the campfire. Holes in waffles hold the filling better than flat graham crackers.  

    *  Fry out 2 pounds ground beef, pork,  turkey, etc. with diced onion. Stir in 10-ounce jar apricot preserves, 1 can condensed cream-of-something soup, ½ soup can milk. Heat, spoon over hot rice, potato, pasta, biscuits. 

 



Galleys on small boats have much in common with RV kitchens. Farley Halladay’s boat recipes are based on saving space, water, fuel, mess. Read her scintillating “cozy” mysteries for e-readers and you’ll have a virtual trip to sea through the eyes of this spunky, salty widow. In March Malice, book #3 of the series, Farley unites a family, finds the killer of a blind man’s dog, matches her customers with wonderful charterboat trips and shares her sumptuous galley recipes.  https://amzn.to/3GXjSxA

  

Each week see a new post of tips, quips and late-breaking campground news at  SoloWomanRV

 

FREEZE AHEAD RECIPE OF THE WEEK
    Remove as many as needed when you begin the meal and it will be spoon-able by the time you’re ready for dessert.

 
American Tortoni
 

1 packet instant pudding preferably pistachio or French vanilla
1 ½ cups cold milk
2 cups whipped topping
½ cup chopped, drained maraschino cherries
1/3 cup miniature dark chocolate chips

Optional: drizzle with shell topping when you remove from the freezer. 

 

 

    Line a muffin pan with 10 cupcake papers. Thaw whipped topping just enough to soften it.  Whisk milk and pudding. When it thickens, fold in whipped topping, cherries and chocolate chips. Fill cupcake papers (an ice cream scoop works well), wrap and freeze. Makes 10 servings.
    

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