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Camp and RV Recipe of the Week
Po’ Boy Fish Tacos
12 good quality fish sticks
1 ½ cups shredded lettuce
1 ½ cups diced Roma tomatoes, drained
2 to 3 scallions, finely sliced (white and light green only)
1 rib of celery, diced
1 cup shredded cheddar cheese
Mayonnaise to moisten
12 soft or crisp taco shells
While fish sticks heat, assemble lettuce, tomatoes, scallions, celery and cheese in a medium bowl. Fold in just enough mayonnaise to bind the mixture. Place a fish stick in each taco shell and top with the lettuce mixture. Shower with minced cilantro if you have some. Serve at once. Serves 6 with two tacos each.
See more of Janet Groene’s shortcut recipes at Boat Cook. During her 10 years as a fulltimer she cruised the topics in winter on a 29-foot sloop and summered in the mountains in a 21-foot diesel Class C RV.
BLACK POT RECIPE OF THE WEEK
Gather ‘round the campfire and get the fire a-crackling while this pot comes to the boil.
Mystery Ingredient Corned Beef & Cabbage
Molasses? Yup. Add it to taste depending on the type of molasses.
2 cans corned beef
2 quarts water
4 beef or chicken bouillon cubes
5 pounds potatoes, scrubbed and cut in chunks
Large cabbage, cut in chunks
2 teaspoons dry mustard
1/3 to ½ cup molasses
Scrape excess fat off the corned beef and put in the pot, breeaking it up as you go, It will break up further as it cooks. Bring corned beef, water and bouillon to a boil and add potatoes,, cabbage and mustard. Keep the pot at an active simmer, stirring occasionally and adding water as needed to keep contents covered. When potatoes are tender , stir in molasses to taste. Serve in shallow soup plates with plenty of chunky bread to soak up the pot likker.
Cook’s note: molasses is best but you might an also substitute sorghum syrup.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Can-Can Curried Fruit
This exotic condiment is perfect with chicken, pork chops or ham from the grill. Go for a colorful variety of fruit tastes, textures and colors. Throw it together in minutes with ingredients that you have on board,
1 stick butter
1 tablespoon curry powder
½ cup brown sugar
3 cans fruit with juices*
In a saucepan melt butter. Stir in curry powder over low heat until it’s fragrant. Stir in brown sugar. Add undrained fruit. Bring to a boil, reduce heat, cover and simmer to blend flavors. Serve warm as a sauce over ham, pork, chicken or turkey and rice. Makes about 6 cups.
*Fruit cocktail, diced peaches or pears, diced mango, pineapple tidbits, maybe some raisins and Craisins.
Janet Groene’s Survival Food Handbook is written for campers and sailors who have limited storage space, yet may face a sudden emergency such as a mechanical breakdown or evacuation. It's a guide to buying, stowing and preparing supermarket staples for boondocking and unexpected glitches. http://amzn.to/1WdYqbe
TIPS FOR THE CAMP COOK
* An easy way to make a gourmet sauce for fish is to stir finely chopped lox into mayonnaise. Add lemon juice to taste.
* White coffee cups stained? Fill with water and add a denture cleaning tablet. Let stand overnight. Swish. Rinse thoroughly.
* Do you always add salt and pepper to most dishes? Mix one part pepper to six parts salt in one shaker, then add some rice grains to keep the mixture from clumping.
* Make a quick sandwich spread. Cut up a jar of dried chipped beef and fold into two bricks of softened cream cheese. Add flavor with, say, chopped scallions, capers, Dijon mustard or sriracha.
FREEZE AHEAD RECIPE OF THE WEEK
Chicken Ratatouille
Serve this one-dish meal as a soupy stew with crusty bread to sop up the juices. I like lots of green pepper in my ratatouille when it’s eaten fresh, but peppers tend to take over in frozen combinations, so go easy when freezing, or add none at all. Meat from a deli roasted chicken is just right for this recipe.
3 to 4 cups diced, cooked chicken
Large eggplant, peeled and diced
1/4 cup olive oil
3 large onions, diced
Small green pepper, diced fine
2 tablespoons minced garlic
3 medium zucchini, cut in bite size
1 cup water
1 teaspoon powdered chicken bouillon
28-ounce can diced tomatoes
2 teaspoons powdered cumin
Prepare chicken. Place diced eggplant in a colander and sprinkle with salt. Let stand 45-60 minutes and drain well. Press with paper toweling to remove excess moisture. In a large kettle or wok, heat oil and stir-fry eggplant, raw vegetables and chicken just until vegetables are crisp tender. Add water, tomatoes, bouillon and cumin. Cover and bring to a boil. Then remove from heat. .
Cool and package for freezing, allowing 1 to 1 ½ cups per serving. In camp, thaw and heat. To make it soupier, thin with tomato juice, broth or V-8. Serve as is or over rice.
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