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HEY, CAMPING NEIGHBOR. HOW AM I DOING? 

Tell me more about your camping lifestyle.  Two-burner stove? No oven? Campfire only? Supersize RV or tiny galley space? I’ve often joked that I can cook a five-course meal in a telephone booth. In my own and in rental RV's and boats I've cooked all over the world.

My books include Cooking on the Go, Cooking Board Your RV and Survival Food Handbook (for campers and boaters.)  How can I help you stretch space, dollars and time in your travel and camping life? Janet Groene

THUMBNAIL RECIPE OF THE WEEK 

Pepperoni Bread Mix 

Seal in a zip-top bag 2 ½ c. biscuit mix, ½ c, fine chopped pepperoni, 1/3 c. nonfat dry milk, 1 c. grated dry cheese, 1 t. Italian seasoning. Keep up to one week in a cool, dry place. Add water to  make a thick dough. Put in a greased loaf pan or muffin tins or shape as biscuits.  Bake at 375 degrees F. 

CAMPING & RV RECIPE OF THE WEEK

Cici Cassoulet (see-see cah-soo-LAY)

How about lamb for a change? This  one-dish classic cooks on top of the stove or in the oven, solar cooker, crock pot or campfire. Add broth as desired to make a soupy stew,.

2 pounds cubed, boneless lamb for stew

1 teaspoon turmeric

1 teaspoon cinnamon

2 tablespoons flour

½ teaspoon each salt, pepper

1. Pat meat dry with paper toweling. Put dry ingredients in a disposable bag and shake to mix, then add lamb and shake again to coat lamb. Discard bag. Put lamb in a cooking pot with:

Large onion, peeled and diced

1 teaspoon minced garlic

1 cup white grape juice or white wine

Broth or bouillon ad lib

2. Open and rinse 2 cans, 15 ounces each, cici peas, also known as garbanzo beans or chickpeas. Set aside until lamb is done. 

Stovetop method: Bring everything but the garbanzos to a boil. Cover and cook over low heat until lamb is tender. Add beans and heat through. Add broth to taste. 

Slow cooker method: Put everything  but the garbanzos in a slow cooker and cook 6 to 8 hours on Low. Add beans and heat through. Add broth to taste.

Dutch oven method: Put everything but the beans in a Dutch oven and put in the campfire. Surround oven with well-started coals and keep at a low simmer 1 hour or until lamb in tender. Stir in beans and heat through. Dutch oven can also be placed in a 325-degree oven for 1 hour. Add broth ad lib. 

Solar method: Put everything in the solar cooker. If possible give it a jump start by heating the wine or grape juice first. When lamb is tender (time depends on sun and wind) , stir in cici’s and heat for another 30 to 60 minutes. Add broth if desired and serve at once. 

Pressure cooker method: Bring lingredeients except beans to full pressure for 10 minutes. Let pressure normalize on its own.  Add beans and  broth if needed. Heat through.  

3.Minced fresh parsley really, REALLY complements this dish if you can manage it.   Add it just before serving or sprinkle on top. Serve in shallow soup plates with rice, mashed or baked potato or buttered noodles. 

See more of Janet Groene’s galley-ready recipes at www.BoatCook.blogspot.com

TIPS FOR THE CAMP COOK 

* When cheap,  flannel-back plastic tablecloths are on sale, stock up for camping. They are a quick cover-up for gear if it rains and a comfortable ground cloth with the plastic side down. Just throw them away when they get grotty. 

    * Golden side dish. Sizzle diced onion in 1 T. hot oil with ½ t. ground ginger. Stir in 2 T. butter, ½ c. grated carrot and 2 c. ready-to-serve rice. Stir fry until heated through. 

*Collect local hot sauces in your travels and always have a cluster of several on the campsite's  picnic table. They have colorful labels, kicky names and make great conversation pieces. 

* When making  batter for crepes, tempura or deep-fried seafood, let it stand 30 minutes after mixing. 

IS THIS THE YEAR YOU  WILL  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 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. 

Need a retirement gift for someone? A 60th birthday? Someone with job burnout? Amazon can wrap and ship it for you if you like.

Campground Potluck Recipe of the Week

Deviled “Crab”

Use economical, imitation crabmeat in this tangy treat. The recipe is easily multiplied. 

1 pound imitation crab, flaked

4 hard-cooked eggs, chopped

Small jar chopped pimentos, drained

1 stick butter

2 tablespoons flour

1 ½ cups milk

1 teaspoon each salt,  white pepper

1 cup bread crumbs

Butter a 9 X 13-inch casserole and arrange a mixture of the crab, pimentos and eggs. In a medium skillet, melt butter and stir in flour. Stir in milk to form a smooth sauce. Stir in pepper and salt. Pour sauce over crab mixture. Top with bread crumbs and bake at 350 degrees until bubbly. Serves 8. 

BONUS RECIPE

Soused Salmon

Here’s a smart, sassy way to make salmon in a skillet.

2 to 4  portions fresh salmon

1/4 cup each Kentucky bourbon,  brown sugar and minced onion

2 tablespoons each soy sauce and vegetable oil

Mix marinade ingredients in a zip-top bag. Add salmon and chill three to six hours, turning occasionally.  Snip a small corner off the bag . Drain marinade into a cup . Discard bag. Cook salmon to taste in a lightly oiled skillet over moderate.heat. (Don't let it brown too quickly.) 

Remove salmon to serving plates. Add marinade to the skillet. Bring to a boil, then drizzle over salmon.  

MAKE-AHEAD RECIPE OF THE WEEK

Make these sandwiches by the carload to serve hot or cold. Then thaw as many as needed each day. Eat right out of the wrapper and you’ll have no dishes to wash. 

Chipped Ham Buns

8 to 10 good quality bakery buns

Soft butter

2 pounds shaved baked ham from the deli

8-ounce package shredded sharp Cheddar cheese

2 tablespoons drained pickled relish

1/3 cup ketchup

Cut buns and butter cut sides, then spread with lightly mustard. Toss ham, cheese,  relish and ketchup lightly  to mix. Fill buns. Wrap in foil to heat slowly over the grate, or in waxed paper to heat in the microwave. Freeze. To serve, thaw and heat until cheese melts. 

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. http://amzn.to/1WdYqbe

VEGETARIAN MAIN DISH OF THE WEEK

Pistachio Risotto

With six grams protein per ounce and exotic flavor, pistachios are a perfect addition to the vegetarian table. You’ll need two burners for this recipe. If you have only one, heat the broth first and put in a thermos. 

8-ounce brick cream cheese, cut in cubes

32-ounce carton vegetable broth

1 cup water

1 tablespoon avocado or walnut  oil

1/4 stick butter

Medium onion diced very fine

Small can sliced mushrooms, drained (optional) 

1 ½ cups Arborio rice

½ cup shelled pistachio nuts (or more to taste)

Optional garnish: chopped light green from scallions, minced parsley , lightly sauteed asparagus tips or additional,  finely chopped pistachios. 

Dice cream cheese and set aside. Heat broth and water .  Heat oil and butter and saute onion, gradually stirring in rice, mushrooms if using and a few of the pistachios for d flavor. Do not brown.

Keeping heat at an active simmer, add hot broth ½ cup at a time, stirring constantly until each batch is absorbed. Be patient.  It takes about 20 minutes to use all the liquid. . When all broth is absorbed, the rice will be creamy and tender. Fold in cream cheese until it’s incorporated, then fold in nuts. Makes  4 portions.