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Maxi Meals for Camping, Glamping and RV Roving


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CAMPING AND  RV RECIPE OF THE WEEK 

Slow Cooker Casbah Casserole

The exotic flavors of Tangiers drench chicken, beef or pork as they cook carefree in your slow cooker. No pre-browning is required in this RV-reliable  dish.

1 pound carrots, peeled and chopped

Large onion, peeled and chopped

2 teaspoons minced garlic

1 cup snipped dried apricots

½ cup snipped pitted prunes

1/4 cup raisins

2 pounds bite-size chunks of boneless pork, beef or chicken

Salt, pepper

1 tablespoon apple pie spice or pumpkin pie spice

2 cups water

1/4 cup cornstarch

1 tablespoon red wine vinegar or balsamic vinegar

Cooked rice, coucous, noodles, etc. 

Spread vegetables, garlic and fruit in the bottom of a slow cooker.  Arrange meat or chicken pieces on top and sprinkle lightly with salt and pepper. Sprinkle with spice. Drizzle with 1 ½ cups water.  Stir. Cook on High 5 to 6 hours or Low 8 to 10 hours. Turn cooker to High. Mix cornstarch with remaining 1/2 cup  water and the vinegar. Stir into juices until they thicken. Serve pver rice or the starch of your choice. Serves 6. Leftovers freeze well. 

Pressure cooker method: Proceed as above and cook at full pressure 15 minutes. When pressure returns to normal, add cornstarch mixture and stir over high heat until sauce thickens. 

Stove-top method: Assemble as above in a roomy saucepan. Cover and bring to a low boil. Reduce heat and simmer, tightly covered, 30-45 minutes or until meats are tender. 

See more of Janet Groene’s shortcut recipes for the camping, boating cook at https://BoatCook.blogspot.com 


Are you ready for a camping emergency far from home? Roads close.  Supply chains fail. Stuff happens. Have  3 days supplies stashed in a small space just for such delays. Survival Food Handbook is a  complete guide to prepping in a camper, RV or boat.  Kindle or paperback  https://amzn.to/3mIfryC





Camp Cook Tips of the Week

* If you don’t have pumpkin pie spice mix 2 1/4 teaspoons cinnamon with 1/2 teaspoon nutmeg and 1/4 teaspoon cloves. Makes one tablespoon. To make apple pie spice, substitute allspice or mace for nutmeg.

* Healthful, homemade snacks and save $ now that prices are higher and packages are shrinking. Make your own trail mixes, some sweet and some savory.  Most recipes are no-cook. See Create A Gorp.

*Make a big tub of cinnamon butter to spread on toast, hot muffins, campfire-baked sweet potatoes and more. Mix a pound of soft oleo with a pound of powdered sugar and  3 tablespoons cinnamon. Keep cool. 

* Mix 1 part regular or spicy ketchup with 1 part water to make Bloody Mary (or Bloody Shame) mix. 

Campground Potluck Recipe of the Week

Whole Lotta Potato Salad

This is the creamiest potato sale you’ll ever make. Do you have a family member who hates mayonnaise? Try this recipe. Potatoes should be firm, not mushy. (I use scrubbed, unpeeled red potatoes.)  If you dice before cooking they cook fast. 

10 cups cooked, diced potatoes

½ cup Italian dressing

3 cups sliced celery

1 cup diced green sweet pepper

1 cup diced red sweet pepper

1 cup sliced scallions (white and light green only)

1 1/4 cups bottled ranch dressing 

8-ounce carton sour cream

1 tablespoon Dijon style mustard

Drain potatoes. While they are hot, drizzle with Italian dressing. Stir, cover and let steep while you prepare vegetables. Whisk ranch dressing, sour cream and mustard and fold into potatoes with the vegetables. Serve at once or chill.  Serves 18 to 20.  

Variation: garnish with sliced, hard-cooked eggs or mix 3 to 4 diced, hard-cooked eggs in with the potatoes. 

FREEZE AHEAD RECIPE OF THE WEEK

Breakfast Baseballs

Thaw and eat these protein-packed muffins cold. Or warm them on sticks over the campfire, wrap in foil to heat in the oven or on the grate, or wrap in waxed paper to zap in the microwave for mere seconds. Stick a couple in your day pack and they’ll be thawed and  ready to eat by lunchtime on the trail. 


2 pounds lean sausage, fried out , crumbled and drained of excess fat

8 eggs

2 tablespoons water, milk or fruit juice

8 ounces shredded cheddar cheese

2 cups biscuit mix

1/4 cup wheat germ, bran or flax seed meal


Prepare sausage and set aside to cool.  Set the oven to 350 degrees.  Grease muffin pans for two dozen muffins. Whisk eggs with liquid and fold in cheese, biscuit mix, fiber of choice and the sausage. If dough is too thin add another tablespoon or two of biscuit mix.

Fill muffin pans 2/3 full.  Bake until “baseballs” test done with a toothpick. Cool, wrap individually and freeze. 

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