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    Add  chunks of crusty bread for sopping up the delectable sauce and serve this simple dish as an appetizer. Or, add a salad and make it a main course.

2 pounds shelled, de-veined, tail-off, medium or large shrimp
1 stick butter
12-ounce bottle of Italian dressing. (1 ½ cups)

    Thaw the shrimp if frozen. Drain. Melt the butter with the dressing in a skillet, bring to an active simmer and stir in shrimp over medium heat until they are firm and pink. Spoon shrimp into shallow bowls and divide the sauce among them. Pass the bread.   Serves 4.

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No matter what the camping emergency, this book shows how you can always make a meal from supplies from the small pantry. No high-priced survival rations needed. See lists, food values, stowing suggestions, back-up plans for emergencies and much more.  http://amzn.to/1WdYqbe

 

Campground Potluck Recipe of the Week
Broccoli Custard Squares
    Not quite a bread. Not quite a vegetable. Here is a perfect side dish for the campground potluck or tailgate party.

10-ounce package frozen, chopped broccoli
4 eggs
1 stick butter, melted and cooled
1 box of Jiffy cornbread mix
Small onion, finely chopped                    
1 cup grated cheddar cheese

    Set the oven to 375 degrees and grease a 9 X 13-inch baking pan.
    Thaw broccoli thoroughly so it drains well. Cut up any large pieces.  Whisk eggs. Whisk in melted butter. Stir in cornbread mix, broccoli, onion and cheese. Put batter in the pan and bake 30-40 minutes or until firm.  Let cool 15 minutes. Cut in 15 to 20 squares and remove to a serving tray. Serve warm, at room temperature or chilled.
    An easy way to serve this at a potluck is to put each square in a cupcake paper.

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 FREEZE AHEAD RECIPE OF THE WEEK
    Save bits of leftover meat or chicken to make these pies in disposable pie plates.  Wrap and freeze to reheat in camp.

CHEESY CHICKEN PIE ITALIANO
    For each 6-serving pie:

    
1 ½ cups shredded or finely chopped cooked chicken or meat
1/3 cup grated hard cheese such as Parmesan
1 cup shredded yellow cheese such as Cheddar or Velveeta
1 1/2 teaspoons mixed Italian seasoning
6-ounce can tomato paste

2 eggs
1 cup milk
½ cup biscuit mix
1 teaspoon dry ranch seasoning mix (optional)

    Grease a 9-inch disposable  pie pan. Set the oven to 400 degrees. In a bowl mix cheese, meat,  Italian seasoning and tomato paste. Put in the greased pie pan, filling only about 2/3 full to leave room for the topping.

  Using the same bowl, whisk eggs, milk,  biscuit mix and seasoning if using. Pour over pie and bake about 35 minutes or until biscuit topping is golden brown. Cool,  wrap and freeze.
    

Tips for the Camp Cook

    * Make your favorite hush puppy mix with beer or lemon-lime soda instead of milk or water. 

 
    * Make poke cake.  Use the round handle of a wooden spoon to poke holes all over a sheet cake. Boil two cups sugar with a large can of undrained crushed pineapple until it’s thick.  Spoon slowly over the cake until it won’t hold any more. Chill.  

 
    * Here’s an easy first-night-out dinner for two. Grease a skillet and set aside. Whisk 2 eggs and fold in a 15-ounce can of spaghetti and meatballs and a cup of Italian flavored croutons. Cook in the covered skillet until it’s firm and puffy. Serves 2.
    
    * Mix a cup of cola and a cup of ketchup in a skillet. Bring to an active simmer and add 4 portions of chicken nuggets. Heat without stirring. Serve with chunks of bread to mop up the sauce.

Foil Recipe of the Week
Salmon Loaf for One

  Salmon in pouches is compact, stow-able and ideally sized at 2 to 5 ounces for one or two servings.

1 packet of salmon
1 egg
2 tablespoons flour
½ teaspoon each salt, pepper
1 cups hashed brown potatoes with onion and red pepper, thawed OR
Medium potato, grated with a little onion
1-2 teaspoons oil or butter
1 tablespoon white wine, water or white grape juice
Lemon wedges (optional)

    Set out a square of foil and smear generously with butter or shortening. In a bowl whisk egg until light. Stir in flour, then fold in salmon and potatoes. 

     Spread on foil. Drizzle with wine or water and add oil or butter. Fold foil to seal.  Cook over well-started coals, turning several times to heat slowly until potatoes are tender. Open foil carefully. Steam will be scalding. Serve with lemon wedges or your favorite cocktail sauce.
    Note: Foil packet can also be baked in an oven, toaster oven or on the stop-top covered dry skillet.     

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