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Copyright Janet Groene 2025. To ask about rates to reprint this content, or to place an ad on all six Groene sites for one low rate, email janetgroene@yahoo.com 

THUMBNAIL RECIPE OF THE WEEK

Couscous Helper

Seal in a plastic bag 1 c. instant  couscous*, 1/3 c. ea. golden raisins &  Craisins, ½ t. ea. garlic powder & cinnamon, 1 T. powdered chicken bouillon.. In camp, boil 2 1/2 c. water.
Stir in"helper".  Cover tightly and let stand 10-15 minutes out of the wind until tender. Eat as a side dish or fold in a can of chicken or ham and heat to make a main dish. Serves 4-6.

*While some cooks prefer to rinse couscous, instant couscous does not need rinsing. . 

Lox o’ Love Muffins

There’s something fishy about these hearty breakfast muffins, and that’s a good thing. They’re sure to be a hit with folks who are weary of the same ol’ sugar-loaded muffins. 

8-ounce carton  lemon flavored yogurt

2 eggs

2 cups biscuit mix

1 teaspoon  each sugar and dried dillweed

2-ounce package  smoked salmon, cut in small pieces

2 hard-cooked eggs, cut up

1 tablespoon chopped, drained capers (optional)

Prepare 12 muffin cups. Heat the oven to 400 degrees. In a bowl whisk eggs and yogurt. Stir in biscuit mix, sugar and dillweed. Fold in smoked salmon, capers and eggs. Divide batter into muffin cups.  Spray with buttery spray or drizzle with melted butter. Bake 15 minutes or until muffins are firm and toasty. Serve warm or chilled. 

See more of Janet Groene’s shortcut recipes for the small galley at Boat Cook.

Snack healthier with homemade gorp around the campfire, on the trail, any time, anywhere. Go to Create A Gorp.

Pantry Recipe of the Week

This recipe needs no fresh foods at all.  Recipes like this one plus an ample stand-by pantry,  will  see you through an emergency, delays, breakdowns. 

Fruity Meat Roll-Up

1/3 cup raisins

1/4 cup hot rum, water, broth or fruit juice

2 cups biscuit mix plus more for rolling

Milk or water

12-ounce can of low-sodium Spam

1 egg or equivalent 

1/3 cup chopped, unsalted nuts

2 tablespoons grated hard cheese such as Parmesan 

Applesauce

Set the oven to 425 degrees. Pour hot rum or other liquid over raisins and set aside. Add milk or water to the biscuit mix to make a thick dough. Knead 4-6  times (do not over-work) and roll out on a floured surface to  make a large rectangle. On a cutting board, chop the Spam very fine.  (Better still, grate it on the largest holes of a box grater.) 

In the same bowl used to mix the dough, beat the egg and mix in the Spam, nuts, drained raisins and cheese. Spread this mixture on the dough and roll it up. Slice the roll into 4 or 6 portions and place them on a greased baking sheet. Bake 15 minutes or until golden brown and flaky.  Serve hot, smothered in applesauce. Serves 4 to 6. 

With careful management roll-ups can also be baked on a griddle or in a covered grill. 

                                                                    +++++++

Survival Food Handbook.

Gourmet? Perhaps not, but campers know the value in having a Plan B for times when the fridge fails, or the campground's only ice machine breaks down, or you run short of funds far from home. See an entire cookbook for shelf-stable foods.  

    For tips on getting the most into your emergency food locker, my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

                                                           +++++++

MAKE AHEAD DISH OF THE WEEK

Icy Strawberry Cake 

1 box strawberry cake mix

Make this cake in a 9 X 13-inch pan according to package instructions. 

10-12 large strawberries

Trim berries and cut in half. Pressinto the surface of the baked cake cut side down, but do not bury deep. Cool cake completely. 

1 tub whipped topping

10-12 more large strawberries

1/2 cup fine- chopped walnuts or pecans

Frost cooled cake with whipped topping. Press strawberries into topping, cut side down but do not bury.  Sprinkle with chopped nuts. Wrap and freeze.  To serve, thaw cake just enough to cut into squares.  Serve cold. Makes 12-15 servings. 

People are dying in Okecoochee County, Florida and amateur sleuth Farley Halladay, with her  sheriff friend, Danielle Dassault, can't see how the victims are connected. Meet widowed sailor Farley as she seeks a new life on shore after her husband’s death. 

Farley dreams of their former life at sea while operating her online boating business, caregiving for an elderly veteran, juggling a wacko sister and adjusting to life in a 55+ community where every crime lands at her doorstep. Order April Avenger for  Kindle at  https://amzn.to/3EKgaoP .  It's also available on other e-book formats such as Google Play et al. 

ONE- POT MEAL OF THE WEEK 

Nogales Chicken Pasta

There is no need to cook pasta separately. Stewed in a succulent sauce, the pasta soaks up every atom of Nogales flavor. Use any big pot on any type of stove, or cook on the campfire 

2 tablespoons vegetable oil

1 onion, diced

1 tablespoon minced garlic

Small can diced green chilies, well drained

2 chipotle chilies in adobo, cut fine

2 tablespoons adobo sauce

2 1/2 cups water

2 teaspoons powdered chicken bouillon 

28- to 32-ounce can of diced tomatoes, undrained

2 teaspoons ground cumin

1 teaspoon chili powder

16-ounce package of medium pasta such as rotini

Optional Garnishes (use any or all)

Sliced scallions

Grated Monterey jack cheese

Sour cream

Minced cilantro

Cut chicken into small bites and sizzle in hot oil in a large pan, gradually stirring in onion and garlic. When chicken is lightly browned and firm add cut-up chilies, adobo sauce, water, bouillon, tomatoes, cumin and chili powder. Bring to a boil and stir in uncooked rotini. Cover reduce heat and simmer 20 to 30 minutes, stirring once or twice, until rotini is tender. Spoon into shallow soup plates and top with garnishes of your choice. Serves 6 to 8. 

BLACK POT RECIPE OF THE WEEK 

Hungarian Beef Gravy 

This is an old European recipe brought up to date. In the old country, cooks had to cut the meat in strips. Now we can buy fajita cuts. 

4 to 5 medium onions 

2 thick-cut strips bacon, cut up

2 pounds of beef strips for fajitas

Salt, pepper, dried marjoram or oregano

1 teaspoon sweet paprika

1 tablespoon minced garlic

3/4 cup white wine

Water or broth

1 can  condensed cream of mushroom soup

2 cups  sour cream

Peel onions and cut in crescents. Over high heat fry out bacon. Brown onions, garlic and beef in pan drippings. Sprinkle lightly with seasonings. Pour  wine over all. Cover pot and move to well-started coals/ medium heat. Simmer until meat is very tender, adding water or broth as needed*. 

Whisk soup and sour cream until smooth and fold into meat mixture. Cook on Low another 30 minutes Stir and serve over a starch such as rice, noodles, campfire-baked potatoes, Texas toast, etc. Serves 6 to 8. 

*  It can be difficult to keep foods from boiling dry in a campfire. It depends on the type and availability of  fuel, winds and type of cookware. Cast iron is slow to heat, slow to cool down. Cast aluminum heats more evenly.  Thin pots are quicker to heat up but harder to keep up to temperature. 

Fresh or thawed shrimp, tail off, deveined, cut in bite size if large