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 In a zip-top bag put  2 c. lentils, ½  c. each long-grain rice and golden raisins + 1/4 c, each pearl barley and split peas. (Rinse all this before cooking.) Add a smaller bag with1 T. each bouillon powder, dried onion bits, garlic granules & dried parsley flakes.

     In camp, rinse & drain lentil mix.  Boil 6 c. water. Add lentil mix and the bag of seasonings.  Cover. Cook over reduced heat 30-40 minutes until everything is tender, adding more water if needed.. Eat it  vegetarian style or  or add cooked, diced meat. Serves 6. Optional: add 1 T. sherry to each bowlful. 

CAMPING & RV RECIPE OF THE WEEK

Breakfast Jambalaya

2 cups cooked rice

8-ounce package cooked sausage links or patties, thawed and chopped

6 to 8 eggs or equivalent

2 tablespoons butter,  lard, bacon fat or vegetable oil 

½ cup diced red, green and/or yellow sweet peppers

½ cup sliced scallions

14.5-ounce can diced tomatoes

1 teaspoon minced garlic

½ cup minced cilantro

1 teaspoon curry powder

2  bay leaves

½ cup chopped parsley

Bonus points: sprinkle with chopped, roasted pecans

Fluff rice with a fork and set aside. In a large skillet, sizzle sausage in hot fat, then scramble eggs in the same pan. Add rice and remaining ingredients except parsley, stirring over medium heat.  Cover and lower heat to continue cooking until vegetables are done. Stir. Remove bay leaves. Sprinkle with parsley (and pecans if using)  and serve. Makes 6 portions. 

 

BLACK POT RECIPE OF THE WEEK

Put this hearty beef stew over a fire and let it simmer for hours. Just don’t let it boil dry. It can also be made with chunks of pork, boneless turkey thigh or a mixture of meats  

No-Spuds  Stew

2 pounds bite size beef for stew

2 tablespoons lard, bacon fat, shortening or vegetable oil

1/3 cup dry bread crumbs

Salt, pepper

Large onion, diced

3-4 large ribs celery, diced

3-4 carrots, peeled and diced

2 cups cabbage, cut in chunks

½ cup mushroom pieces

1/3 cup “minute” tapioca

1 tablespoon sugar

28-ounce can diced tomatoes

2 teaspoons browning (Gravy Master, Kitchen Bouquet, Bovril)

1 cup broth, water or dry red wine

Add oil to cover the bottom of the cookpot. Heat.  Add beef and sprinkle with bread crumbs, salt and pepper. Toss lightly to mix. Add vegetables, tomatoes, tapioca, sugar and browning. Add water or wine, bring to a boil, stir and cover. Cook  over low-medium campfire for 2-3 hours. Add water or broth as needed.  Serves 6 to 8. 

Campground Potluck Recipe of the Week

Shrimp Remoulade Creole

Nobody knows shrimp better than the folks in New Orleans. This traditional sauce is strictly Creole. Here's our shortcut version. Make and chill it ahead to let flavors blend. 

4 pounds frozen medium shrimp, thawed and drained 

½ cup pasteurized eggs

3 tablespoons sweet  paprika

2 teaspoons salt

½ cup Creole mustard

3 cups vegetable oil

½ cup cider vinegar

½ cup ketchup

Juice of 1 lemon

2 tablespoons horseradish

1 teaspoon garlic powder

1 bunch scallions, white and light green only, thinly sliced

3 bay leaves

2 tablespoons dried minced parsley

In a large bowl whisk egg, gradually adding paprika and salt. Slowly add mustard, whisking constantly as you add oil in a thin stream, then vinegar and ketchup. When mixture is thick and smooth, fold in lemon juice,  horseradish, garlic powder,  scallions and bay leaves.

 Chill overnight or at least six hours. Remove and discard bay leaves. Arrange shrimp on beds of lettuce. Stir sauce and spoon over shrimp. This makes six cups of a killer Remoulade or enough for about four pounds shrimp.

BONUS RECIPE

Green Beans Can-Can

It’s smart p keep canned vegetables on hand for backwoods life, but how can you breathe new life into them? Here’s one way.

2 to 3 cans cut green beans, drained

1/4 cup olive oil

1 teaspoon minced garlic

Small onion, cut very fine

1 teaspoon dried basil

1 tablespoon dried parsley

15-ounce can diced tomatoes

Sizzle garlic and onion in hot oil, gradually adding dried herbs. When garlic begins to brown, stir in undrained tomatoes and drained green beans. Heat and serve. Serves 6.

BONUS SIDE DISH RECIPE

Natchitoches Rice 

Can you say Nack-aTish? Louisianans love their rice for breakfast, lunch and dinner, sometimes with scrambled eggs, sometimes with gravy. This colorful side dish is perfect for any time.  

Large sweet onion, peeled and finely diced

4 large  stalks celery, diced

1 stick butter

3 cups rice

4 chicken bouillon cubes

Juice and zest of one orange

Water

2 teaspoons crumbled dried sage

1 cup stuffed olives, chopped and drained

Cook onion and celery in hot butter until well coated, then add rice to coat. Add water to orange juice to make 6 cups. Add water and bouillon to pan, bring to a boil and add sage and orange zest. Cover, reduce heat to very low and cook without stirring 20-30 minutes or until rice is tender. Stir, fold in olives and serve hot. Makes 12 servings of ½ cup each.  

SAVE-THE-COOK SAUCE OF THE WEEK

Stuck for a socko dessert? Have a supply of this colorful, classic sauce on hand to put a flashy  finish on plain pudding, pound cake or canned fruit. It  up to a week in the fridge.

Not Quite Nesselrode Sauce

Cherries add color and flavor

1 cup orange soda or orange juice

½ cup each sugar and light corn syrup

½ cup each slivered almonds, halved and drained maraschino cherries and candied pineapple bits

1/3 cup amber rum or sherry 

Bring juice,  sugar and syrup to a boil and stir to dissolve sugar. Stir in fruits and nuts. Boil another two to three minutes to reduce alcohol. Cool and chill. Spoon  over plain pound cake, custard pie, chocolate pudding or chopped fresh pears. 

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