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Title : Easy Recipes for Camping, RV and Travel
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Easy Recipes for Camping, RV and Travel

 Easy Recipes for Camping, RV and Travel 

Blog copyright Janet Groene 2020. To donate $5 once a year as a voluntary subscription use Paypal to janetgroene at yahoo.com. Thank you.

 

 

CAMPING AND RV RECIPE OF THE WEEK

Quick Shrimp Stir-Fry
    Buy ready-to-eat rice in a pouch, use leftover rice or cook regular or instant rice.  Once the cabbage is crisp-tender, all you do is make sure the rest is heated through and plop it on plates.

4 cups ready-to-eat rice
1/4 cup vegetable oil
1 package of shredded cabbage for coleslaw, 12 to 16 ounces
1 tablespoon each cooking sherry and soy sauce OR
2 tablespoons soy sauce
12 to 16 ounces of cooked tail-off, de-veined shrimp, thawed and drained
1 teaspoon sugar or equivalent
Water or broth

    Have rice ready. Heat  oil in a roomy wok or skillet and stir-fry cabbage over high heat until it’s crisp-tender, gradually stirring in sherry, soy sauce and shrimp. Stir in rice to heat through. Sprinkle with sugar and stir in a little water or broth if needed to moisten. Serves 4 to 6.

Tips for the Camp Cook

    * Make a quick sandwich spread. Cut up a jar of dried chipped beef and fold into two bricks of softened cream cheese. Add flavor with chopped scallions, capers and/or a little Dijon mustard.

    *  Make curry butter. Melt 2 sticks butter with 1 tablespoon curry powder. Put in a bowl or other mold and chill. Melt it over vegetables, steaks, grilled fish, fried chicken.

    * The easiest gift to give an RV camper is to have books sent to them by Amazon.  Living Aboard Your RV is a guide to the full-time life on wheels and Cooking Aboard Your RV provides more than 200 simple recipes to save time and resources when you’re on the go. LARV  http://amzn.to/2M4GHaI

CARV http://amzn.to/3iveqpS

    * Tired of potatoes? Make a savory bread pudding and serve it as a starch dish with meat from the grill. Use the usual recipe with eggs, bread and milk but without sugar. Instead, season with herbs and garlic


CAMPGROUND POTLUCK 

RECIPE OF THE WEEK
Butternut Barley Casserole
    This is a hearty side dish that can be a vegetarian main dish.  It serves 8 to 10 as a side dish.

10-ounce package of frozen chopped spinach
1 stick butter
2 to 3 cups peeled, diced butternut squash
2 large onions, diced
32-ounce carton chicken or vegetable broth OR
4 cups water and 4 chicken or vegetable bouillon cubes
1  cup pearled barley
1 cup roasted sunflower seeds or chopped pecans
1 ½ cups shredded Parmesan cheese

 

    Thaw spinach and press out excess moisture with paper toweling. Melt butter in large stove-to-table pot and sizzle spinach, squash and onions. When they are golden, add the broth or water+ bouillon, bring it to a boil and stir to dissolve bouillon. Stir in the barley, cover, reduce heat and cook 20 minutes or until barley and vegetables are soft.
    To serve at once: fold in sunflower seeds and shredded cheese. Serve hot.
    To serve later: Cool, cover and refrigerate the cooked mixture. To proceed, fold in half the cheese and half the seeds and put in a greased casserole. Put remaining seeds and cheese on top. Cover and refrigerate. To heat through, microwave it or put it in a 350-degree oven.  

 

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FREEZE AHEAD RECIPE OF THE WEEK
Citrus Pudding Poke Cake
    No electric mixer is needed to make this sunny dessert. This recipe is easily doubled

3/4 cup each water and vegetable oil
4 eggs
1 box of yellow cake
I packet of instant lemon pudding mix
2 cups powdered sugar
2 tablespoons each water and vegetable oil
½ cup orange juice

    Spray a 9 X 13-inc baking pan or 10 to 12 single serving pans.  In a large bowl whisk the whisk  oil, water and eggs.  Keep stirring while adding cake and pudding mixes. Mix well.  Pour batter into the prepared pan(s). Bake according to cake directions. Cool about 10 minutes. Using the round handle of a wooden spoon, make holes all over the top of the cake.
    Whisk powdered sugar, water, 2 tablespoons vegetable oil and orange juice until sugar dissolves. Drizzle carefully over the cake, allowing mixture to soak in. Let cool completely.  Chilll before cutting. Wrap and freeze. When thawed this is a delicious, pudding-like cake.  
    Stove-top method: Grease a heavy cast aluminum skillet and proceed as above. Put batter in the skillet, cover tightly and place it over low/medium heat. Don’t peek for 20 minutes, then look every 5 minutes until cake is firm, springy and pulls slightly away from edges of the pan. Top of the cake will not brown.  Cool 10 to 15 minutes, poke, drizzle. Cool completely. Cut and serve or wrap for the freezer.  

Why cast aluminum and not cast iron?  Cast iron is  ideal over a campfire, grate, oven or other large heating surface but it doesn’t spread heat quickly and evenly over a small  burner. Questions? Ask me.  janetgroene@yahoo.com 

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