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| Small is beautiful, they say |
THUMBNAIL RECIPE OF THE WEEK
Save $ with a homemade “helper” mixture. Measure and bag ingredients any time, then add a few more ingredients in camp and you have a boffo meal in minutes.
POTATO SALAD HELPER
Potato salad without mayonnaise? In a small bag seal 1 t. each salt, pepper, dry mustard, 1/4 t. paprika, 1T. flour and 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. Fold into diced, cooked potatoes (add celery, hard-boiled eggs ad lib) to taste. Serve warm or chilled.
Camp and RV Recipe of the Week
Fried Tomatoes with Sausage Gravy
What a great supper dish, and it’s all from one skillet. Homemade fried tomatoes–they should be firm, but hey don’t have to be green-- combine with ready-made sausage gravy to make a meal. Complete the meal with hot biscuits and honey butter.
2 or 3 firm red, yellow or green tomatoes
About 1/3 cup liquid egg or egg substitute
1 tablespoon water
½ cup flour or cornmeal
Salt, pepper
Butter
Vegetable oil
About 2 cups sausage gravy (homemade or store-bought)
Slice tomatoes and arrange on paper towels to drain excess moisture. Pat dry. Beat the egg and water and dip tomato slices, then dredge in seasoned flour or meal. Start with a tablespoon of melted butter plus a tablespoon of oil and fry tomatoes until crusty on both sides. Add more butter and oil as needed. Keep tomatoes warm while sausage gravy heats in the drippings in the same skillet. Serves 4.
Serve as is or make sandwiches with biscuits and fried tomatoes, then top with gravy.
Just in Time for Father’s Day
Any dad who goes camping understands the need to BE PREPARED. Survival Food Handbook is a guide to prepping a camper, RV, motorhome for travel food emergencies (trip delay, fridge failure, supply chain, money shortage.) Using affordable, familiar supermarket staples, stock your camper or boat with the most nutrition possible per ounce, inch and dollar. http://amzn.to/1WdYqbe
Camp Cook Tips
* This is from Cook’s Illustrated magazine. A little molasses in your homemade vinaigrette keeps it from separating. You need enough to stabilize it, not so much that it overwhelms the flavor. Try a tablespoon per pint of vinaigrette.
* Fully cooked ham steaks are a handy, versatile meat that warm up quickly on the grill or in a skillet. Vac-pacs keep for weeks in the fridge. Watch use-by dates.
* A quick way to add a little heat to a dish is to mix a few drops of chili oil with canola oil for stir frying.
* Mix a good handful of grated cheddar with a can of Spanish rice and use as filling for stuffed peppers. Wrap in foil or heat over the campfire, in the oven or in a dry, covered skillet.
Cauliflower Crumble
1 whole cauliflower, trimmed and chopped
½ stick butter
½ cup broken pecans or walnuts
2 eggs
1/4 cup vegetable oil
1 box Jiffy cornbread mix
1 teaspoon dried, crumbed thyme
In a skillet or wok, stir-fry cauliflower in melted butter until it’s crisp-tender. In a bowl, beat eggs with oil. Stir in cornbread mix and thyme. Pour batter over cauliflower. Cover and cook until cornbread sets. Stir to break up and crumble cornbread. Serves 4 to 6 as a side dish or 2 to 4 as a vegetarian main dish.
FREEZE AHEAD RECIPE OF THE WEEK
Green Pastures Lentil Stew
This tasty bistro fare can easily be a vegetarian dish, or make it meaty by adding diced ham or crumbled bacon. This recipe is easily multiplied.
10-ounce package chopped spinach, thawed and drained well
Large onion, finely diced
1-2 carrots, diced
2 tablespoons vegetable oil
2 cups lentils, picked over and rinsed
½ cup rice
2 teaspoons ground cumin
1 teaspoon turmeric
2/3 cup shredded coconut
4 cups water
3 bouillon cubes ( vegetable, beef, chicken or ham)
Finely diced cooked ham ad lib
Press moisture out of the chopped spinach until it’s very dry. Set aside. In a large pot, sizzle onion in hot vegetable oil until it starts to get tender, then keep stirring while adding rice, cumin and coconut to coat. Add water and bring to a boil. Cover, reduce heat and simmer until lentils are tender, adding water if needed.
Stir in spinach (and ham if using) and simmer 20 minutes more. Cool completely and portion for the freezer, allowing 1 to 2 cups per serving as is, or ½ to 1 cup per person if it will be served over rice, noodles, etc.
BONUS RECIPE
Pretzel Cookie Dessert Gorp
1 stick butter
14-ounce bag of marshmallows
1 tablespoon flavoring such as vanilla
4 cups chopped mini pretzels
6 cups popcorn
2 cups nuts or M&Ms
Mix pretzels, popcorn and nuts in a very large bowl or clean dishpan. Butter a 9 X 13-inch pan. Melt butter and marshmallows. Stir in extract. and fold in marshmallow mixture with pretzel mix. Using the back of a wet spoon or spatula, pack mixture into buttered pan. When it’s completely cool, cut in squares. Makes 20 squares. Wrap individually and keep cool and dry up to 5 days. Tailgate party? Use M&M's in your team's colors.
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