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THUMBNAIL RECIPE OF THE WEEK
Muffin Maker
Seal in a plastic bag: 1 ½ c. biscuit mix, ½ c. sugar, 1 t. apple pie spice, 1/4 c. nonfat dry milk. Keep cool and dry. LATER mix 2 T. oil, ½ c. water, 1 t. flavoring e.g. vanilla. Mix in dry ingredients until no wet spots remain. Optional: add 2/3 c. chopped nuts, dried fruit or mini chocolate chips. Makes 12 muffins.
CAMPING & RV RECIPE OF THE WEEK
Pork Souvlaki
Souvlaki is traditionally served in a fold of pita bread. You can also eat it off the skewers or plate it for a knife-and-fork meal.
Juice of one lemon
Equal measure in olive oil
2 teaspoons each dried, crumbled oregano, minced garlic, salt, pepper
1 ½ pounds lean, boneless pork chunks
Metal skewers or soaked bamboo skewers
Put everything but the skewers in a bag and refrigerate, turning from time to time to distribute flavors. Shake off excess marinade, thread pork on skewers and grill, turning several times, until pork is well browned on all sides.
Campground Potluck Idea of the Week
Lemon Fluff
14-ounce tub of small curd cottage cheese
1 tub of whipped topping
1 jar of marshmallow cream
1 packet of dry lemon gelatin dessert mix
1 jar of lemon curd
Fold together cottage cheese, whipped topping, marshmallow cream and dry dessert mix. Line the bottom of a 9 X 14-inch dish with graham crackers and spread with the cottage cheese mixture. Add another layer of graham crackers and spread with lemon curd. Cover and refrigerate overnight. Serves 12 to 15.
Serving suggestion: spoon into clear plastic cups and add a plastic spoon.
Tips for the Camp Cook
* Heat 2 tablespoons vegetable oil in a skillet. Combine canned corned beef hash and drained, rinsed sauerkraut.Form patties. Dip in flour. Fry until crusty.
* Make a strong brew of spiced tea (such as lemon ginger or Constant Comment) and soak raisins and dried apples until plump. Drain and heat in butter to serve with grilled ham steak.
* Herbs and spices are much cheaper when bought in bulk. Load up on your favorites and pre-package your own combinations for rubs, salad dressings, spaghetti or barbecue sauces, cookies, etc. These custom combinations, clearly labeled, also make nice gifts for campground neighbors. Your recipe could be as simple as cinnamon sugar with a little ginger or nutmeg or as complex as your own curry powder.
* Make vegetarian corn dogs as finger food snacks. Drain canned baby corn. Dip in batter and fry in hot vegetable oil.
EASY RECIPES FOR RV CAMPERS
WITH A MICRO GALLEY
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Campground Potluck Recipe of the Week
Easter Eggz
Finger foods are always popular at potlucks. Mix a big, BIG batch.
12 cups Fruit Loops or other colorful cereal
2 cups golden raisins
2 cups chunky peanut butter
2 sticks butter
2/3 cup honey or pancake syrup
2 teaspoons vanilla extract
Pastel colored candy jimmies OR
Pastel colored shredded coconut
Mix raisins and cereal. Melt peanut butter, butter and syrup or honey. When it’s smooth, stir in vanilla. Pour over cereal and raisins and mix well. When it's cool enough to hand, set wet hands and form into egg-shaped balls. Roll in yellow, pink, green and blue jimmies or pastel colored coconut. Arrange on a wax paper-lined tray.
ARE YOU READY FOR CAMPING FOOD EMERGENCIES?
Be ready for a sudden evacuation, shelter-in-place order, trip delay, breakdown, supply chain holdup, fridge failure or other food emergencies. Survival Food Handbook is a for campers and boaters who have limited storage space yet a need for back-up foods. Kindle or paperback. https://amzn.to/3mIfryC
FREEZE AHEAD RECIPE OF THE WEEK
Curry in a Hurry
Cooking for only one or two? Make a big batch of this mix, freeze in smaller batches and serve over fresh, hot rice in camp as needed.
2 pounds lean ground pork, chicken, beef or turkey
2 tablespoons vegetable oil
1 tablespoon curry powder
Large onion, diced
2 teaspoons powdered chicken bouillon
1 ½ cups water
Medium green apple, such as Granny Smith, diced fine
Salt, pepper to taste
In a large skillet, brown pork or turkey in hot oil, gradually stirring in curry powder. Keep stirring over high heat as you add the onion to coat it. Sprinkle with bouillon, add water and apple, cover and reduce heat. Cook until apple is tender. Adjust seasonings. Cool and package for the freezer, allowing ½ to 2/3 cup per per serving when served over hot rice with accompaniments such as shredded coconut, diced banana, cashews, raisins, chopped onions or scallions minced parsley, chutney or chopped tomatoes.
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