To date $5 a year as a voluntary subscription to this weekly blog use your Paypal account to janetgroene at yahoo.com. Thank you.
Camping and RV Recipe of the Week
Cranberry Pork Skillet
It’s a whole meal in one skillet. Use freshly cooked rice, leftover rice or ready-to-eat rice from a pouch. Fresh cranberries are a nice extra to have on a camping trip. They keep well. Just throw a few into pork and poultry dishes for a spot of color and a burst of tart tang.
16-ounce pork tenderloin
1 tablespoon each butter and olive oil
Small onion, diced
Pinch dried rosemary
1 cup cranberries
1/3 cup orange marmalade
2 to 3 cups cooked rice
Slice pork in 8 pieces. Salt and pepper lightly and brown in hot fat, gradually adding onion over high heat. When pork is done through (160 degrees; don't overcook) set pork aside and add rosemary, cranberries and marmalade to the onion in the skillet. When cranberries pop, stir in rice to heat through. Place rice mixture on 4 plates and top with two slices pork. Serves 4.
Campground Potluck Recipe of the Week
Spicy Walnut Spread
Every campground potluck needs spreads, dips and other finger foods. You might also toss this flavorful mix with hot pasta to make a starch side dish or vegan main dish.
1 tablespoon minced garlic
12- to 16-ounce jar of salad olives or sliced olives
1 cup roasted, salted almonds
Small can or jar of roasted peppers, drained
2 teaspoons dried, crumbled basil
Crackers for serving
Chop well-drained olives with the almonds, garlic, well-drained peppers and dried basil. Serve as is or chill. Using a draining, spoon mound on crackers by the half teaspoon. Makes about 2 cups spread.
Optional: Spread crackers or toasts with cream cheese, add walnut spread and a basil leaf.
How much food to take on a camping trip for four people, one week? Two people, three days? What makes up a balanced emergency pantry? Survival Food Handbook is a good guide to stocking your camper pantry or tenting grub box with supermarket standards that can save the day when you least expect it. https://amzn.to/2IoKevc
Tips for the Camp Cook
* Check around your camper, campsite and even the car for spaces just right for putting up a spring-loaded curtain rod or shower rod as a temporary drying rack for tea towels.
* Save dishwashing. Use edible dishes such as romaine and endive leaves, lettuce cups, green pepper halves, melon halves or avocados. Fill with chicken salad, tabbouleh, cottage cheese, slaw, ad inc.
* Make your own latte. Heat 1 cup water, 2 cups milk with 2 tablespoons each instant coffee, cocoa powder and sugar and 1 teaspoon apple pie spice. Heat to boiling. Remove from heat, pour into 4 cups and top with a dollop of Cool Whip.
* Make homemade egg nog to serve hot or cold as a year-round nutrition boost. For safety’s sake use egg substitute or other pasteurized eggs rather than raw.
Freeze-Ahead Recipe of the Week
Wild ‘n Woodsy Breakfast Squares
2 ½ cups flour
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
1/4 cup each brown sugar and almond or pecan meal
2 cups milk
1/4 cup vegetable oil
1 teaspoon vanilla, lemon or other flavoring extract
1 ½ cups cooked wild rice
Generously butter or grease two 9 X 13-inch baking pans and set the oven to 375 degrees. Put flour, baking powder, salt, brown sugar and nut meal in a clean bag and “work” lightly to mix. In a large bowl whisk milk, eggs, extract and oil. Stir in flour mixture. Fold in wild rice. Put batter in pans and bake about 15 minutes or until set but still moist. Cool and cut in squares. Wrap each square in wax paper. Place in sealed plastic bags and freeze. Thaw and heat or just eat it cold . Good plain or with maple syrup, applesauce or fruit yogurt. #CampingAndRVRecipesForWoodsAndWater