Copyright Janet Groen e2025.
THUMBNAIL RECIPE OF THE WEEK
Bag O' Beefy Lentil Soup
This savory soup is ideal for a slow cooker, a well-tended campfire or a solar cooker on a sunny day.
In a zip-top bag place an unopened 1 lb. bag of lentils. (They’ll need washing later.) Add a small bag filled with 1/4 c. dried onion bits, contents of a small jar of dried chipped beef, 1 tomato flavor bouillon cube & 1 t. garlic powder.
In camp, tear or cut up dried beef. Bring 8 c. water to a boil. Add rinsed and picked over lentils + beef & other contents of small bag. Cover. Simmer over low heat until lentils are tender, stirring occasionally and adding water as necessary.
CAMPING & RV RECIPE OF THE WEEK
Salmon Spinach Skillet
Now that foods including fully cooked rice and salmon are available in pouches, this dish throws together quickly. Cook it over any fire or stove.
3/4 cup lemon flavored yogurt
1 tablespoon Dijon mustard
2 eggs
3 tablespoons grated Romano cheese
6-ounce bag fresh baby spinach, cut up
1 tablespoon butter
1 tablespoon olive oil
2 cups cooked rice
Small can or pouch of salmon, drained
Optional: Grated cheese
Whisk yogurt, mustard, eggs and Romano until smooth. Set aside. Heat butter with oil and cook spinach until it’s limp. Add rice and salmon. When it’s heated, pour the egg mixture over it. Cover and cook on low/medium heat until it sets, as for custard. Remove from heat. Serve in wedges. Serves 4. Pass the cheese shaker.
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For tips on getting the most into your emergency food locker, my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable staples from the supermket. (This isn't about those high-priced doomsday foods.) . http://amzn.to/1WdYqbe
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RAINY DAY RECIPE
Parade Your Pralines
Campers know that rainy days happen. So we prepare for them in ingenious ways: board games, books, playing cards, computer games, DVD’s, making fudge and tons of popcorn. Here’s an easy recipe for one of the South’s most addictive candies. Eat them now or wrap them gaily and give them to campground neighbors.
2 cups brown sugar, packed
2 cups white sugar
2 tablespoons honey
2 tablespoons butter
Scant 2/3 cup water
½ teaspoon salt
1 pound broken pecans
Use a large saucepan, allowing room for mixture to froth as it boils. Put all ingredients in the pan, bring to a boil and keep at a hard boil for 5 minutes by the clock. Remove from heat and stir in pecans. Stir every five minutes until mixture is thick enough (but not too thick) to spoon in small puddles onto waxed paper or nonstick foil. Cool completely and keep cool and dry.
Tips for the Camp Cook
* Create an easy gourmet sauce for fish. Stir finely chopped lox into mayonnaise with lemon juice to taste.
* Be conservative with cloves, garlic and pepper (including black pepper and green peppers) in dishes that will be frozen. They get stronger in time. .
* White coffee cups stained? Fill with water and add a denture cleaning tablet. Rinse well.
* Do you always add salt and pepper to most dishes? Save space by having one shaker. Mix one part pepper to six parts salt in one shaker, then add some rice grains to keep the mixture from clumping.
LIFESAVER SAUCE OF THE WEEK
Peachy Chicken Sauce
Camp cooking can be unnerving. When mistakes happen, cover them
with a lifesaver sauce. Boneless, skinless chicken breast again? Remove the ho-hum factor with this sauce.
2 jars, 10-12 ounces each, apricot or peach preserves
1 packet dry onion soup mix
½ cup dry white wine or lemon-lime soda
Mix preserves and soup mix. Brown chicken in a skillet and top each piece with a hefty dollop of this sauce. Cover and cook until chicken is tender. Remove chicken and stir wine or soda into pan juices and boil a minute or two to thicken. Plate the chicken and a side serving of rice and spoon sauce over all.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Creamy Pineapple Crush
20-ounce can crushed pineapple
1 box pineapple gelatin dessert mix
2 to 3 individual tubs (3-4 ounces each) vanilla yogurt
Optional garnish: maraschino cherries, shredded coconut, granola, chocolate jimmies or a squirt of whipped cream
Drain pineapple and add water to make 1 cup. Bring to a boil and dissolve pineapple gelatin dessert mix. Fold in drained pineapple and yogurt. Chill. Serve in small, disposable cups with a bit of well drained maraschino cherry on top. Serves 10.
COOKING ABOARD YOUR RV
For yourself or a gift, Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.
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STOVETOP RECIPE OF THE WEEK
Meatloaf Pie
One burner. One great meal. Try different stuffing mixes (cornbread, chicken flavor, pork flavor, etc.) to have a new dish each time.
1 pound lean ground meat
2 teaspoons beef or chicken bouillon granules
1 teaspoon dried, crumbled sage
1/3 cup dry bread crumbs
2 eggs
1 can baby carrots, drained (optional)
6-ounce package top-of-the-stove stuffing mix, any flavor
Water
Put meat and one egg in a zip-top freezer bag. Mix bread crumbs bouillon and sage and add to the bag. Squeeze the bag, kneading the mixture until it’s well blended. Strip out meat mixture into a cold, sprayed, nonstick skillet. Smooth and pack it with the back of a wet spoon to form an even layer. Arrange spokes of baby carrots over the top if you like.
Empty stuffing mix into the same bag. Add the other egg and just enough water to make it all stick together. Knead bag to mix Do not over-wet it. Strip stuffing out of the bag, discard the bag, and spread stuffing evenly over the meat. Cover tightly and cook over low-medium heat 35-40 minutes or until the meat is thoroughly cooked. Uncover and let stand 5 minutes. Cut in wedges and serve.
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Save money and eat healthier when you make your own trail mixes. See easy, no-cook recipes for trail snacks and meals, sweet or savory, at https://createagorp.blogspot.com
Questions? Comments? Recipes to share? Email janetgroene@yahoo.com
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