Blog copyright Janet Groene. To ask about placing your ad on all six Groene sites for one year, one low rates, email janetgroene at yahoo.com
Camping and RV Recipe of the Week
Bear Hug Beef n Butter Bean Stew
A pound of ground beef serves a large family with a warming, hearty stew. Make this one-pot treat in a slow cooker, instant pot, dutch oven or big pot over the stove.
1 pound lean ground beef
Large onion, diced
1 tablespoon minced garlic
teaspoon each cinnamon, ginger
32-ounce carton beef broth
12-ounce bottle dark beer
4 cups peeled and diced root vegetables (sweet potato, carrot, turnip, parsnip, white potato)
15-ounce can large lima beans (aka butter beans)
Fry out ground beef, breaking up and gradually adding onion, garlic and spices.Add broth and beer. Stir in vegetables. Bring to a boil, cover, reduce heat and cook until vegetables are tender. Stir in butter beans with juice to heat through.
In a slow cooker, cook 4 hours on High or 6 hours on Low. Stir in butter beans with their juice and cook another 30 minutes.
Tips for the Camp Cook
* Add a long-handle wooden spoon to your utensil list. Its a safer way to get close to a hot pot over a camp stove or campfire. The long handle also forms a rack over, say, a steaming pot of water for steaming hot rolls. Just string them on the spoon handle. (Not recommended for non-yeast breads). Use the round handle to make holes in a poke cake.
* Who has room to carry a salad spinner? Core and wash lettuce, wrap in a clean dish towel, put it in a string bag and let the kids learn about centrifigal force as they swing it around.
*Read the entire recipe first, especially when camping. This avoids unpleasant surprises that call for ingredients or equipment you dont have with you.
* To make rice pudding, cook rice and sweeten to taste with sweetened condensed milk,a whiff of vanilla, a dash of cinnamon.
* When working with raw meat or chicken, dry it first with paper toweling, then dispose of the paper where animals cant get at it.
Campground Potluck Recipe of the Week
Lemony Snickett Apple Salad
Because of the lemon kicker, this is best made with a sweet apple, not Granny Smiths.
6 apples, cored and diced
1 cup broken pecans
4 to 6 ribs celery, sliced
1 teaspoon lemon zest
8-ounce tub lemon flavored yogurt
8-ounce tub vanilla flavored yogurt
About 1 cup crumbs (such as cornflakes, graham crackers or vanilla wafers)
Mix apples, pecans and celery with yogurts to taste. Sprinkle with crumbs and serve. Serves 10 to 12.
Freeze-Ahead Recipe of the Week
Fastballs
Heat them or, in a pinch, just eat them cold out of your hand. These nourishing balls of flavor are a complete meal for vegetarians or a side dish with meat from the grill. This recipe is easily multiplied.
16- to 20-ounce bag of chopped spinach
4 eggs
2 cups seasoned bread stuffing mix such as Pepperidge Farm
stick butter, melted
cup grated Parmesan cheese
teaspoon garlic powder
teaspoon nutmeg
Cook spinach, drain well and (important) press out excess moisture with paper toweling. In a bowl, beat eggs until light, then stir in remaining ingredients. Cover and chill thoroughly until stuffing mix is soft. Using your hands, form into muffin-size balls and place in greased muffin pans.
Set the oven for 325 degrees and bake 25 minutes or until set. Cool completely and wrap each in plastic wrap or waxed paper, then place in plastic bags and freeze. Allow one or two Fastballs per serving. Heat and eat, or cover with a sauce or gravy. Good in soup too. Makes 6 to 8.
Have you met my other self yet? My new pen name is Farley Halladay. She runs an online business while coping as a caregiver, cook and crime solver. The Yacht Yenta cozy mystery series is e-book only, just right for a Kindle read in your camper. Book 3 is March Malice. If you like Farley, tell me hat you think at janetgroene at yahoo.com, then go back to read books one and two. https://amzn.to/2BCkacN
Camping and RV Recipe of the Week
Bear Hug Beef n Butter Bean Stew
A pound of ground beef serves a large family with a warming, hearty stew. Make this one-pot treat in a slow cooker, instant pot, dutch oven or big pot over the stove.
Large onion, diced
1 tablespoon minced garlic
teaspoon each cinnamon, ginger
32-ounce carton beef broth
12-ounce bottle dark beer
4 cups peeled and diced root vegetables (sweet potato, carrot, turnip, parsnip, white potato)
15-ounce can large lima beans (aka butter beans)
Fry out ground beef, breaking up and gradually adding onion, garlic and spices.Add broth and beer. Stir in vegetables. Bring to a boil, cover, reduce heat and cook until vegetables are tender. Stir in butter beans with juice to heat through.
In a slow cooker, cook 4 hours on High or 6 hours on Low. Stir in butter beans with their juice and cook another 30 minutes.
Tips for the Camp Cook
* Add a long-handle wooden spoon to your utensil list. Its a safer way to get close to a hot pot over a camp stove or campfire. The long handle also forms a rack over, say, a steaming pot of water for steaming hot rolls. Just string them on the spoon handle. (Not recommended for non-yeast breads). Use the round handle to make holes in a poke cake.
* Who has room to carry a salad spinner? Core and wash lettuce, wrap in a clean dish towel, put it in a string bag and let the kids learn about centrifigal force as they swing it around.
*Read the entire recipe first, especially when camping. This avoids unpleasant surprises that call for ingredients or equipment you dont have with you.
* To make rice pudding, cook rice and sweeten to taste with sweetened condensed milk,a whiff of vanilla, a dash of cinnamon.
* When working with raw meat or chicken, dry it first with paper toweling, then dispose of the paper where animals cant get at it.
Campground Potluck Recipe of the Week
Lemony Snickett Apple Salad
Because of the lemon kicker, this is best made with a sweet apple, not Granny Smiths.
6 apples, cored and diced
1 cup broken pecans
4 to 6 ribs celery, sliced
1 teaspoon lemon zest
8-ounce tub lemon flavored yogurt
8-ounce tub vanilla flavored yogurt
About 1 cup crumbs (such as cornflakes, graham crackers or vanilla wafers)
Mix apples, pecans and celery with yogurts to taste. Sprinkle with crumbs and serve. Serves 10 to 12.
Freeze-Ahead Recipe of the Week
Fastballs
Heat them or, in a pinch, just eat them cold out of your hand. These nourishing balls of flavor are a complete meal for vegetarians or a side dish with meat from the grill. This recipe is easily multiplied.
16- to 20-ounce bag of chopped spinach
4 eggs
2 cups seasoned bread stuffing mix such as Pepperidge Farm
stick butter, melted
cup grated Parmesan cheese
teaspoon garlic powder
teaspoon nutmeg
Cook spinach, drain well and (important) press out excess moisture with paper toweling. In a bowl, beat eggs until light, then stir in remaining ingredients. Cover and chill thoroughly until stuffing mix is soft. Using your hands, form into muffin-size balls and place in greased muffin pans.
Set the oven for 325 degrees and bake 25 minutes or until set. Cool completely and wrap each in plastic wrap or waxed paper, then place in plastic bags and freeze. Allow one or two Fastballs per serving. Heat and eat, or cover with a sauce or gravy. Good in soup too. Makes 6 to 8.
Have you met my other self yet? My new pen name is Farley Halladay. She runs an online business while coping as a caregiver, cook and crime solver. The Yacht Yenta cozy mystery series is e-book only, just right for a Kindle read in your camper. Book 3 is March Malice. If you like Farley, tell me hat you think at janetgroene at yahoo.com, then go back to read books one and two. https://amzn.to/2BCkacN