Blog copyright Janet Groene 2022.
Camping & RV
Recipe of the Week
Locked ‘n Loaded Sausage Gravy
Make it fiery or mild. Use pork sausage, turkey, venison, your own sausage mixture or a vegan sausage substitute. Give it more crunch by doubling up on the water chestnuts. Make more servings by adding more cheese and/or tomatoes.
This recipe has sass, taste and stick-to-the ribs content for cold mornings. If you cook the sausage ahead of time, keep it chilled up to 4-5 days or in the freezer for 4 weeks.
1 to 2 pounds bulk sausage, cooked and crumbled
Optional: when cooking sausage, add 2 cups diced onions
16-ounce package process American cheese such as Velveeta, cut up
1/3 cup water, white wine or milk oe more to taste
Small can diced water chestnuts, well drained
10-ounce can diced tomatoes with chilies (hot, medium or mild)
Cook sausage thoroughly, breaking it up. Add onions if you wish. To proceed, nuke the cooked sausage and other ingredients, stirring every minute, or put all ingredients in a kettle and cook over low heat, stirring from time to time, until cheese melts.
Serve over any starch such as rice, grits, polenta, mashed potatoes, crisp Asian noodles, biscuits, campfire-baked potatoes etc. Serve it for breakfast, dinner or supper.
Pass the hot sauce, Worcestershire or cheese grater. Serves 8.
Cook’s note: Diced water chestnuts provide texture contrast when your teeth cry out for crunch. You might also top it with crisp croutons or serve the gravy over crisp toast, potato sticks or crisp Asian noodles. The gravy itself is salty so don’t salt anything else. Provide salt and pepper at the table with hot sauce, etc.
MOTHERS DAY, FATHER’S DAY, EVERY DAY
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Campground Potluck Recipe of the Week
Calico Ranch Dip
This big, colorful recipe makes 1 ½ quarts of dip for the family, Easter party, campground potluck or tailgate party.
1 pint (2 cups) sour cream
1/2 cup bottled ranch salad dressing
1 pint plain yogurt
1 packet dry ranch dressing mix
½ cup ketchup
10-ounce package spinach, thawed and pressed dry
10- to 12-ounce can corn with green and red peppers, drained
4 drops Tabasco sauce
Mix everything well in a large bowl. If you wish, divide into smaller bowls. Serve surrounded by raw vegetable sticks, crackers, tortilla chips, Scoops, Bugles etc. Makes 6 cups dip to serve 20 to 24.
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Tips for the Camp Cook
* Recipe instructions often tell us to rinse and drain canned beans. Other foods are also better (and have less salt) if rinsed first. Among them are artichoke hearts, water chestnuts and baby corn.
* Colorful tags saved from bread bags can also color code many other things such as the drawstrings on stuff bags. You can also write on them with a Sharpie.
* When athletic socks wear out at the toe or heel, wash them and then cut off the ribbed tops. They stretch to fit over bottles of many sizes to protect from breaking. Things also stay quieter in your cupboards. Launder easily.
* When you clean out the refrigerator or ice chest to store he camper, rinse with a solution of water and baking soda. Leave the door or lid cocked to allow air circulation.
FREEZE AHEAD RECIPE OF THE WEEK
Multiply this recipe to make many meals for next summer’s camping trips.
2 turkey or pork tenderloins, about 1 pound total
1 tablespoon vegetable oil
Large onion, diced
1 tablespoon minced garlic
Small can diced chilies, drained
½ teaspoon each cumin, cinnamon and chili powder
1 teaspoon powdered chicken bouillon
14.5-ounce can diced tomatoes
½ cup water
1/2 cup raisins
Optional for serving: sliced almonds
Cut meat in small bites and brown in hot oil, gradually adding the next ingredient in order. Reduce heat, cover and cook until meat is tender. Cool and freeze in right-size portions for your needs, allowing 2/3 o 1 cup per serving. Picadillo is traditionally served over rice but any starch will do.
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