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Where and how will you camp, glamp, pitch a tent, light a fire, use your RV range or otherwise eat while traveling? Open fire or stove? Propane or induction? Running water and electric or no hookups? Ice box, refrigeration or no cooler at all? I’ve been there. See my tips and recipes for all camping scenarios. Questions? Contact me.
CAMPING AND RV RECIPE OF THE WEEK
It’s not smart to cook in just any plastic bags but Crockpot™ Slow Cooker Liners are BPA-free, meet the requirements of US FDA 21CFR 177.1500 and can be used to heat foods in a few inches of hot water atop the stove. Prepare this dish at home, keep cold in a Slow Cooker Liner and heat gently in a covered pan with a few inches of water.
Then ladle food out of the liner rather than lifting out the bag. Later you can use the clean, hot water in the pan for dish washing.
Hot ‘n Spicy Sloppy Jose
6 medium onions, diced
1 tablespoon brown sugar
3 tablespoons vegetable oil
20-ounce package ground beef
2 tablespoons chili powder
14-ounce bottle hot ketchup
14-ounce bottle regular ketchup
16-ounce package shredded cheese
Line a bowl or pan with a slow cooker liner. Set aside. In a large skillet or dutch oven, sizzle onions in hot oil with brown sugar, stirring until they are brown and flavorful. Add ground beef and brown it. Stir in remaining ingredients until cheese melts. Add to the bag. When it’s cool, carefully lift out the bag and seal with a twist tie or plastic bread wrapper snap. Put the liner in a zip-top bag to protect it. Chill and save up to three or four days.
To heat in camp, immerse slow cooker liner in a few inches of hot water in a saucepan. Cover and heat gently. Spoon Hot ‘n Spicy Sloppy Joe over Fritos, steamed rice, pasta or campfire-baked potatoes. It can also be served in buns.
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Tips for the Camp Cook
* Homemade or commercial biscuit mix is one of the most versatile supplies to have on hand. Make breads, muffins, desserts, main dishes such as Impossible Pies. Watch use-by dates on the box.
* Make RubyBerry Sauce to spoon warm or cold over ice cream, plain pound cake or pudding for dessert. It’s also good over rice pilaf, grilled chicken or pork chops. ½ cup water + 4 teaspoons cornstarch, 1/3 cup sugar. Cook, stirring until thick and add 1 can whole cranberry sauce. If too thick, thin it with water, fruit juice or liqueur such as Triple Sec.
* Heat 2 cans Dinty Moore beef stew with a quart carton of beef broth. Mix 1 ½ cups biscuit mix with water, milk or broth to make a stiff dough. Drop by tablespoons on simmering stew. Cover, cook 10 minutes, uncover and cook 10 minutes more.
* Mix 1 pound bulk sausage with 1 cup biscuit mix. Form into small balls. Bake until golden brown and test done at 160 degrees. Ideal poppers for snacks on the trail or at the table.
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CAMPGROUND POTLUCK RECIPE OF THE WEEK
Marvelous Marinated Mushrooms
Finger foods are not just the easiest items to bring to the potluck table, they are the most popular. Great for tailgating too.
2 pounds small, whole mushrooms
2/3 cup each beer and olive oil
1/4 cup fresh lemon juice, dried parsley flakes
1 tablespoon each dried tarragon, thyme, basil
Small onion, minced
1 teaspoon each salt, white pepper, garlic powder
Clean and trim mushrooms and place in a large zip-top bag. Mix marinade ingredients well and add to the bag. Refrigerate 6 to 12 hours, turning several times. Snip a corner off the bottom of the bag and drain away marinade (NOT into the RV sink or the ground). Put a toothpick in each mushroom and arrange on a serving dish. Serves 12 to 16.
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FREEZE-AHEAD RECIPE OF THE WEEK
Big family? Small family? Just you alone? Make a big batch of this recipe and freeze in right-size portions to enjoy later in camp. This recipe for a frozen dessert is ideal for freezing in individual disposable or reusable plastic containers.
FROZEN FRUIT CREAM
1 cup sugar
4 to 6 cups cut up strawberries
2 packages, 8 ounces each, cream cheese
2 cups sour cream
Small can crushed pineapple, drained
10-ounce can mandarin oranges, drained
Mix sugar and strawberries and set aside. Juice will form. Mix softened cream cheese with sour cream until creamy. Fold in drained pineapple and oranges. Add undrained strawberries, mix well and put in containers, allowing ½ to 2/3 cup per serving. Freeze. Thaw 10 to 15 minutes before serving.
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