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THUMBNAIL RECIPE OF THE WEEK
Chill it, add whipped topping and it’s a dessert. Or omit the sugar, add a load of minced parsley and serve this versatile recipe as a hot side dish with ham or chicken.
Two-Way Pineapple Rice
Seal in a plastic bag 2 c. instant white rice, 1/3 cup sugar , ½ t. salt and 1/4 t. ground nutmeg. In camp you’ll need a small can of crushed pineapple. Add water to the pineapple juice to make 2 c. liquid. Bring to a boil and add rice mixture. Cover. Let stand out of the wind for 7-10 minutes until rice is tender. Add crushed pineapple. Serves 4-6.
Camp and RV Recipe of the Week
Curried Chicken ‘n “Crab”
Stretch your budget while satisfying your yen for seafood with imitation crabmeat.
16-ounce package shredded imitation crabmeat
1 pound boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon curry powder
1 ½ cups water
2 tablespoons cornstarch
Salt, pepper to taste
Optional: 2 tablespoons ketchup or soy sauce
Thaw and drain shredded crab.. Cut chicken into small bites and saute' in melted butter and oil until browned. Stir in curry powder and gradually stir in “crab”. Stir a little of the water into the cornstarch to make a paste, then add remaining water.
Cook, stirring occasionally, until sauce thickens and clears. Fold in ketchup or soy sauce if using. Adjust seasonings and serve over a starch such as rice noodles or campfire-roasted sweet potatoes. Serves 6.
FREE YOURSELF! GO FULL-TIMING
The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at https://amzn.to/3knbvll/
The book starts with making the complicated decision to go full-timing. Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go, home schooling, finding affordable campsites and more. It ends with advice on easing out of full-timing, when and if that day comes.
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LIFESAVER SAUCE OF THE WEEK
Sweet 'n Sassy Sandwich Sauce
Burgers too blah? Sandwich bread too dry? Kebabs a bit burnt? Slather ‘em with this moist, sweet sauce.
10-ounce jar pickle relish
1 can sweetened condensed milk
Optional: 1 teaspoon kicker such as hot sauce, steak sauce, wasabi sauce or Worcestershire
Mix relish and condensed milk (and hot sauce if using.) Refrigerate leftovers.
Tips for the Camp Cook
* It's risky and messy to melt wax to make fire starters. Instead, save candle stubs, lay the fire, stick one or more stubs into the pile and light the wicks.
* Whatever you use as lights in camping, you can magnify them with reflections such as a mirror, shiny metal or aluminum foil. Place a foil pie plate behind a lantern or fill the shiny pie plate halfway with water and add floating candles.
* I buy gourmet peppercorns in disposable grinders because even the most expensive peppermills are subject to rust in outdoor use. Each time I open a new disposable, I have fresh peppercorns and a new grinder.
* Make a bouquet garni. Put herbs in a coffee filter. Make a pouch and tie closed with dental floss. Handle gently in soups and stews, then discard.
TRAVEL EMERGENCIES HAPPEN
Travelers have limited storage space for emergency foods, so Survival Food Handbook is written just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey.
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MAKE-N-TAKE Recipe of the Week
Yamassee Sauce
This is a sophisticated version of the tartare sauce sold in jars. Spoon it on hot or cold seafood. Spread it on burger buns, hot dogs, cold meat sandwiches. Use it instead of or with plain mayonnaise to make coleslaw. The recipe is easily multiplied.
1 ½ cups mayonnaise
1 tablespoon each minced parsley, sweet pickle relish, finely chopped salad olives
1 teaspoon each chopped capers and dried tarragon
2 tablespoons vinegar
Mix and chill. Makes almost two cups.
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Campground Potluck Recipe of the Week
Pecan Bean Dip
2 cans, 15 ounces each, white beans, drained and rinsed
1 teaspoon garlic salt
½ cup olive oil and ½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
Variation: substitute ½ cup peanut butter for the olive oil.
Up to 1 cup chopped pecans
Salt, pepper to taste
Use a food processor or potato masher on the beans. Stir in remaining ingredients. Makes about a quart of dip. Put dip in bowl(s) and surround with raw vegetables , pretzelsm Scoopers or crackers.
Bonus Recipe
Caramel Pumpkin Poke Cake
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Bake a cake or fill the pan with thick slabs of pound cake
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Bake a plain 9 X 13-inch cake or buy two pound cakes to make this moist dessert. No frosting required, so it’s an ideal bake-and-take dessert.
Plain yellow cake
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup each water and pancake syrup or corn syrup
Small can evaporated milk (2/3 cup)
½ stick butter
1 cup canned pumpkin (not pumpkin pie filling)
Use a round handle (such as a wooden spoon) to poke holes all over the cake. Set aside. Bring water, sugar, cinnamon and syrup to a boil for 5 minutes in a 1 1/2- quart pan. (It may foam up.) Remove from heat and stir in milk and butter. When butter melts, stir in pumpkin. Slowly spread over the cake, the mixture to soak in.
Chill. Serve as is or frost with whipped topping. Makes 12 pieces. Refrigerate leftovers.
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