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This Week's
Thumbnail Recipe for Campers & Backpackers
Save $ with a homemade “helper” mixture. Measure and bag ingredients ahead of time, then add this or that and you have a boffo meal in minutes.
POTATO SALAD HELPER
Potato salad without mayonnaise or oil? In a small bag seal 1 t. each salt, pepper, dry mustard, 1/4 t. paprika, 1T. flour, 2 T. sugar. In camp whisk 2 eggs + ½ c. each vinegar & cold water in a pan. Whisk in dry mix. Then heat, stirring, over low-medium heat until it thickens. Whisk in 1 pat butter and 1 to 1 1/3 c. evaporated milk to taste. Fold into cooked, diced potatoes (fresh, campfire baked, rehydrated or canned). Serve warm or chilled.
Camping & RV Recipe of the Week
Firecracker Fish Skillet
Make this one-dish supper outdoors over the campfire, grill, camp stove or RV range. It’s a complete meal when you add chunks of peasant bread to mop up the delicious juices.
2 tablespoons olive oil
About 6 miniature sweet peppers in red, green and yellow
Medium onion, diced
2 teaspoons minced garlic
2 or 3 ribs celery, sliced
4 portions thick, firm portions of fish
28-ounce can diced tomatoes
Up to ½ cup white wine
Hot sauce
Seed and cut up peppers. Sprinkle fish with salt and pepper.
In a large skillet over high heat, sizzle vegetables in hot olive oil until limp. Nestle fish in these vegetables and add tomatoes, wine and a few shakes of hot sauce. Bring to a boil. Cover and cook just until fish is firm. Adjust seasonings. Serve in shallow soup plates. Pass the hot sauce. Serves 4.
JUST IN TIME FOR FATHER’S DAY
When Dad, Grandpa or Uncle Bob is the camp cook he’ll be pleased and flattered when you give him COOKING ABOARD YOUR RV and sign it To the World's Greatest Camp Chef. See more than 250 recipes, tips, inspirations, lists and ideas to expand his repertoire indoors and out. If you're in a hurry, Amazon will wrap and ship it for you. http://amzn.to/1NdWI4o
Camping and RV Recipe of the Week
No-Bake
Pink Lemonade Pie
1 large crumb pie shell
1 can sweetened condensed milk
6-ounce can of pink frozen lemonade concentrate, thawed
Red food coloring (optional)
8-ounce tub of whipped topping
Combine condensed milk with thawed concentrate and a few drops of red food coloring. Fold in whipped topping, put in pie shell and chill. This is best served on the day it’s made.
Campground Potluck Recipe of the Week
Always popular at potlucks are dishes that go well with almost anything. This recipe can be a salad or dessert. Save the fruit juices to make punch.
Carolina Fruit Salad
4 cups small curd cottage cheese
8-ounce container whipped topping, thawed
1 packet dry lemon or lime gelatin dessert mix
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
Optional garnish: sliced almonds or shredded coconut
Sliced almonds (optional)
Fold everything together and chill several hours for flavors to blend. Serves 8-12.
Camp Cook Tips
* Quick meal or side dish. Warm a can of pizza sauce and stir in grated dry cheese such as Parmesan for protein. Serve as a dip for bread sticks. Good with pretzel sticks too.
* Mix two cups small curd cottage cheese with 1/4 cup (or more to taste) bottled chutney such as Major Grey’s. Makes a zingy dip for chips or crackers.
* Spray-on liquid margarine is handy in camping. Spray on hot biscuits, pancakes, baked potatoes.
* Rules of thumb: 64 regular size marshmallows is a pound; 4 tablespoons cocoa powder plus 2 teaspoons butter equals a square of baking chocolate; 10 graham crackers make a cup of crumbs; one cup of heavy whipping cream makes 2 cups whipped cream.
Bonus Recipe
Pork Chops Silverado
4 squares of nonstick foil
4 lean, meaty pork chops
Salt, pepper
Small lemon
Small onion
4 tablespoons ketchup
Spray the center of the foil with nonstick spray. Put a chop on each piece of foil. Sprinkle lightly with salt and pepper. Slice ends off the lemon and cut it in 4 slices. Place a slice on each chop. Ditto the onion. Carefully spoon a tablespoon of ketchup on top.
Bring up corners of the toil and twist to form a handle. Cook over the grate over low-medium coals, chop side down, until chop registers done (at least 160 degrees) and is swimming in onion-lemon-tomato sauce.
Open carefully because of hot steam. Serve with bread and grilled corn on the cob.
Note: Keep the fire moderate and the chops will brown on the bottom, juices will bathe it in flavor, and no turning is necessary.
FREEZE AHEAD RECIPE OF THE WEEK
Heaven-Sent Ham Loaf
Bake loaves, chill before slicing, then wrap each slice individually in foil or boilable bags. Freeze for future camp-outs.
4 eggs
2 pounds bulk sausage (preferably mild)
2 pounds cooked ham, ground
2 cups sour cream OR
1 cup sour cream + 1 cup lemon flavor yogurt
2 cups bread crumbs
½ cup brown sugar
2 teaspoons curry powder
1 teaspoon dry mustard
½ teaspoon each nutmeg and smoked paprika
Beat eggs, then and work in the rest of the wet ingredients with your hands. Combine dry ingredients in a bowl or bag to pre-mix, then work into wet ingredients. Pack into 2 loaf pans and bake at 350 degrees until the internal temperature is 165 degrees. Cool completely. Chill for easiest slicing. Slice and wrap individually. Freeze up to two months. In camp, thaw and heat.
Get the 411 on updating, upgrading and using your RV spice rack before summer’s steam heat arrives. https://www.rvtravel.com/rvers-guide-to-spices-2131/
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