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Camp and RV Recipe of the Week
All Day Beef
There is no need to brown the pot roast first. Put everything in slow cooker and let the magic happen while you take a day hike, fish or just laze by the campground pool.
3- to 4-pound pot roast
Medium onion, sliced
3 to 4 medium potatoes, scrubbed and sliced
3-4 carrots, peeled and sliced
1/2 cup red wine, water, broth or grape juice
1 tablespoons flour
1 tablespoon each Dijon-style mustard, ketchup, Worcestershire sauce
1 teaspoon each vinegar, sugar
Trim excess fat from pot roast. Spray slow cooker and add potatoes and onions. Drizzle with liquid. In a paper cup, stir remaining ingredients into a paste and “frost” the top of the roast. Put roast in slow cooker and cook 8 hours on Low or 4 hours on High. Serve in shallow soup plates and spoon pan juices over all. Serves 6.
Campfire or oven method: Proceed as above but wrap food in heavy duty foil. Seal edges of foil and cook, “frosted” side up, for 4 to 4 hours in a 325 degree oven or in a Dutch oven over low-medium coals.
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BONUS RECIPE
Gravel
This is the easiest dessert on the potluck table and the most popular. Everyone will grab a chunk.
1 pound white almond bark
1 cup chunky peanut butter
Broken pretzels
2 cups broken nuts
Lay out a large sheet of waxed paper or nonstick foil, about 12 X 16 inches. Cover with pretzels and nuts. Nuke almond bark or melt over very low heat. Stir in peanut butter. Carefully r spoon and spread over pretzels and nuts. Let cool and break or cut in small chunks. Makes 2 pounds pf Gravel.
Tips for the Camp Cook
* Cook carrots in beer instead of water. Season with butter, salt, pepper and a little dillweed.,
* Make a paste with instant coffee and water to make a temporary scratch remover for dark woods. Let it soak in, dry, wipe off excess. Use iodine to cover scratches in reddish woods such as mahogany.
* In a blender or food processor, reduce a packet of ramen, including the flavor packet, to crumbs. Watch closely so it’s just right, not a powder, not chunky.. Use crumbs as breading for fish or chicken.
* Instead of graham cracker crumbs, use crushed pretzels to make a no-bake pie crust.
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Foil Recipe of the Week
Porcupine Sweet Potatoes
Vegetable oil
2 large sweet potatoes, peeled
2 apples
About 24 whole almonds
Maple Syrup
Set out 4 squares of nonstick foil and brush centers with vegetable oil. Cut sweet potatoes in half lengthwise and place on foil, cut sides down on the oiled foil. Peel and slice apples. Using a small, sharp knife, make random, shallow cuts all over sweet potatoes and stick almonds and apple slices in them. Bring up corners of the foil and twist to seal and form a handle. Place on a grill or grate over medium heat about 30-40 minutes or until sweet potatoes are tender.
Take care when opening foil. Steam will be hot. Drizzle with maple syrup and serve. .
Cook’s note: This makes a good side dish with meat from the grill. If it’s to be a vegetatarian main dish, add more almonds for protein.
AT HOME AND AWAY, EMERGENCIES HAPPEN
Survival Food Handbook is just for campers and sailors who have limited storage space and a need to “be prepared”. Maybe you’ll be out camping when there’s a supply chain problem, an unexpected shelter-in-place order, an engine breakdown or fridge failure. With a standby pantry of ordinary supermarket staples in your camper you can keep the meals coming for an extra few days. http://amzn.to/1WdYqbe
CAMPGOUND POTLUCK RECIPE OF THE WEEK
Calico Crunch Salad
½ cup each white vinegar and sugar
1/4 cup canola oil
1 teaspoon salt
1/4 teaspoon white pepper
1 can each yellow and white whole kernel corn
2 cups frozen peas, thawed
1 can baby corn, drained
Large red sweet bell pepper, seeded and diced
8-ounce can sliced mushrooms, drained
1 bunch celery, trimmed and sliced
1 bunch scalilons, sliced
1/4 cup minced mixed fresh herbs such as parsley, cilantro, basil
Whisk dressing ingredients and set aside. Combine remaining ingredients in a large bowl. Stir dressing again and drizzle over bowl. Cover and chill
FREEZE AHEAD RECIPE OF THE WEEK
Lamb ‘n Lentils
1 pound dried lentils
1 ½ to 2 pounds boneless lamb for stew
2 tablespoons vegetable oil
1 cup dry red wine
6 cups water
5 chicken bouillon cubes
1 tablespoon minced garlic
1 tablespoon dried thyme
Large onion, diced
2-3 large carrots, peeled and chopped
3 large ribs celery, chopped
2 plum tomatoes, diced (optional)
Rinse, drain and pick over lentils. Set aside. Cut lamb in bite size. In a large kettle, brown lamb in hot oil, gradually adding garlic, vegetables, thyme and lentils. Add wine and 5 cups water. Bring to a boil and stir in bouillon to dissolve. Lower heat, cover and simmer until lentils and lamb are very tender. Add more water if needed. Fold in tomatoes if using. Adjust seasonings.
Cool completely and package for freezing, allowing 1 ½ to 2 cups per serving. In camp, thaw, heat and serve.
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