blog copyright janet groene 2022.
|In their memory, let’s camp on the lands they kept free|
Camp and RV Recipe of the Week
Rice for the Red, White and Blue
Eat it hot or cold. Make it on the spot or cook it ahead at home and bring it in the cooler . Serve it as a side dish or vegetarian main dish. Add canned chicken, sliced kielbasa or tuna if you wish.
1 3/4 cups water
1/3 cup ketchup
1 cup long-grain white rice
1/2 teaspoon each dried oregano, basil, dried parsley
2 tablespoons lemon juice or red wine vinegar
2 tablespoons olive oil
14-ounce can quartered artichoke hearts, well drained
7-ounce jar roasted red peppers, drained and diced
2-ounce can sliced ripe olives,, well drained
Crumbled blue cheese
Bring ketchup and water to a boil and stir in rice and seasonings. Cover, reduce heat and cook 20 minutes (or until rice is tender) without stirring. Turn off heat . Put lemon juice or vinegar in a zip-top bag with the oil, artichoke hearts, red peppers and olives. Seal and tip to mix well. Fold artichoke heart mixture into rice. At this point, the dish can be cooled and chilled to serve cold or to heat later in the microwave. To serve, sprinkle with crumbled blue cheese.
Tips for the Camp Cook
* Artichoke hearts are canned in a strong brine. Before using, drain, rinse, drain.
* Buy flat, not round lollipops (you’ll find many flavors, brands, sizes and types online) to serve as edible spoons. Use as paddles for eating ice cream, parfait, pudding.
* Can’t find coffee ice cream? Serve Toffee Spoon sauce over vanilla or chocolate. Whisk 2 tablespoons cornstarch into 1 3/4 cups cold strong coffee. Stir constantly over medium heat while adding 1 cup packed dark brown sugar. When it thickens, stir in 2 tablespoons butter and 2 teaspoons vanilla.
*Candied fruit bits and other dried fruits (raisins, dates, figs, currants) keep well for long-term provisioning. If they harden, soak 24 hours in a mixture of 1 tablespoon each lemon juice and honey or pure maple plus 2 tablespoons sherry or rum per 2 cups candied fruit bits. Use in fruit cakes, steamed puddings, cookies.
Campground Potluck Recipe of the Week
This easy, one-dish meal cooks over one burner and serves up smartly, especially with a lavish garnish of chopped cilantro. Unexpected guests? Just add another can of this or that.
3 cups water
3 cups instant rice
I can macaroni and cheese
28-ounce can diced tomatoes with juice
1 teaspoon each chili powder, cumin, oregano
1 to 2 cans, 10 to 12 ounces each, chunk chicken
10-ounce can corn with bits of green and red pepper, drained
Small can diced chilies, drained
1 jar grated cheese
Bring water to a boil in a large pot. Add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low burner. At the table provide a cheese shaker, minced cilantro and/or hot sauce. Serves 8-10.
FREEZE AHEAD RECIPE OF THE WEEK
Whole Lotta Crusts
Arrive in camp with a good supply of baked biscuit crusts you can fill with anything from chili to potato salad, beef stew to creamed chicken. This recipe is easily multiplied. Pans stack easily for the freezer. This fills two pans with a thick crust, three or four with thinner crusts.
2 cups biscuit mix
1/3 cup mayonnaise
1/3 cup whole milk
Optional extras: 1/3 cup grated cheese OR 1 tablespoon dried herbs OR 2 tablespoons pecan meal OR 1/3 cup grated carrots OR ½ teaspoon smoked paprika
Spray two or three nine-inch foil pie pans with nonstick spray. Set the oven to 425 degrees. Stir baking mix, mayonnaise and milk. Do not over-beat. Divide dough between pans and spread evenly to form crusts. Bake about 8 minutes or until puffy and lightly browned. Cool thoroughly. Top the crust with waxed paper and nestle the second pan into it. Repeat with additional crusts. Wrap for the freezer.
Thaw well. Fill with hot chili or stew, slice and enjoy.
Variation: Sprinkle unbaked dough with 1 cup cooked, diced chicken. Scatter with real bacon bits, sliced scallions and a layer of grated cheese. Bake, cool, wrap, freeze. To serve, thaw well and top with lettuce, diced tomato and a drizzle of dressing. Instant club sandwich!
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