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RV Times #90 - Sugarless Drink MixesGalley tip: When you are dicing fruit and vegetables with a knife, keep your fingers curled so that if you slip you do not cut off the ends of your fingers. Here are some sugarless recipes that can get you over the holiday season (or any time) safely. Mock Pink Champagne Sugar substitute (approx 6-8 pkgs) Place spices in cloth bag. Place liquids in a crock pot or Dutch oven. Put in spice bag, heat but do not boil. Brew one hour, add sugar substitute to taste. Quick Punch 1 can frozen pink lemonade Mix and enjoy. |
RV Times #89 - Some fast and easy lunchesEnglish Muffin Pizza
Method: Place cooked mixture on the muffins, spread sauce over meat then sprinkle cheese on top. Place in the oven under the broiler until the cheese melts. (This can be done on an outdoor fire in a heavy fry pan with a lid, but watch that you don’t burn them.) Quick Barbeque Buns
Method: Ham & Cheese Quesadillas 3 tbsp mustard Method: Salmon or Tuna on a Bun
Method: |
RV Times #88 - Deep Dish PizzaReady to go, but have no food for the weekend? Why not keep a supply on hand at all times of the camping season? Packaged camping foods are available at any sports store that specializes in hiking. You can also gather your own ready-to-use supplies: canned hams and other meats, beans, and packaged long-term milk by Dairyland works great. Or, keep a supply of pre-cooked suppers in the deep freeze. Here are a couple of recipes for quick lunches on the road,
1 lb loaf of frozen bread dough (or you can make your own)
10-12 slices pepperoni or salami 1/4 cup thinly sliced onions 1/4 cup thinly sliced peppers 1/2-1 cup cheese (white & cheddar) Method: Thaw dough for 1 hour. Roll into a square (when workable), approx. 24" X 24". Spread pizza sauce in the center of dough, but not to the edge. Layer onions, pepper and meat on the dough. Finish with a layer of cheese. Wet the edges with a little water. Fold the ends in toward center, then the sides in to form a loaf. Place in long, narrow loaf tin 13 X 4-1/2 X 2-1/2 with seam side down. (If you don’t have a loaf tin, form the dough into a French-style loaf.) Let dough rise 1-1/2 to 2 hours (until double the size). Bake in a preheated oven at 375° for 15-20 minutes until golden brown. Cool. Freeze for your trip. Eat cold, or heat in the microwave, or at the side of the fire. #2 Beans and Wieners Prepare the dough the same as above, but spread pork and beans over the dough, then place sliced wieners on top. #3 Ham, Cheese and Onions Prepare same as above, but use ham, cheese and thinly sliced onions. I found that these loafs will sink in the middle after they are baked, but are very tasty. |
Here is an easy chicken recipe that is good hot or cold:
Method: Cut chicken into parts and place in a greased casserole dish. |
Now a nice ending for the chicken:
4 or 5 cups seedless red or green grapes Method: Wash and dry the grapes. Enjoy! |
Store cookies and tarts in freezer bags in the freezer when travelling, and they will not bounce around and break up.
When cooking or baking, pre-measure ingredients before you start. That way you know that you have everything together, and saves you from having to run to the store at the last minute to finish a recipe.
When Donna and I were visiting the Queen Charlotte Islands, we experienced some of the best fishing ever. We went out in a converted fishing boat, a gill-netter called "Shamrock." Leo, the skipper, has been successfully fishing for 40 years.
Here are some sauce recipes that go well with baked salmon, cod or halibut:
#1 Tangy Tomato Sauce:
2 tbsp. butter
4 tbsp. all-purpose flour
3 tbsp. onion, finely chopped
2 cloves garlic, finely chopped
1 hot pepper (you decide how hot), finely diced
1 small can tomato paste
4-6 oz. water
Method:
Braise in saucepan: onion, garlic and peppers, being careful not to burn the butter.
Remove from heat, add flour and mix well.
Add tomato paste stir in until smooth. Return to heat.
Add water slowly until like heavy cream.
Drizzle over cooked baked or fried fish, garnish with parsley.
#2 Soya, Ginger Sauce:
2 oz. China Lily soya sauce
1 oz. finely chopped fresh ginger
2-3 garlic cloves, finely chopped
2 tbsp. cornstarch, or rice flour
2 green onions, 1/4 in. dice
2 oz. green pepper, diced
2 oz. red pepper, diced
1 tbsp. brown sugar
4 oz. water
Method:
In a saucepan add soya, ginger, garlic, peppers, 4 oz. water.
Simmer about 3 minutes until vegetables soft.
Mix cornstarch with cold water and add slowly to mixture.
Add brown sugar. Garnish with green onions.
This sauce goes well with stir-fried vegetables and rice, and is excellent with halibut.
#3 Blueberry Sauce:
1 c. blueberries
2 oz. red wine (optional)
1 fresh bay leaf
1 tbsp. lemon juice
2 oz. water
2 tsp. sugar
Pinch of nutmeg
Method:
Place water in saucepan and bring to boil.
Add blueberries holding a few back for garnish.
Boil approximately 5 minutes.
Sieve the hot liquid into another pan removing the small seeds.
Add remaining ingredients.
Simmer till reduced by half.
Remove bay leaf.
Drizzle over stuffed baked salmon.
Garnish with remaining berries.
#4 Raspberry Sauce:
1 c. fresh or frozen raspberries
3 oz. raspberry vinegar
1 tsp. sugar
1/8 tsp. almond extract
Method:
Simmer all ingredients 2-3 minutes.
Sieve to remove small seeds if preferred.
Drizzle over fish.
Blackberries can be used instead of raspberries.
If recipe is too tart, add 1 tsp. more of sugar.
Here are two Ginger cookie recipes. They are similar, but come out a little different.
Ginger Snaps
Ingredients:
3/4 cup margarine
1-3/4 cup sugar
2 eggs
1/2 cup molasses
1 tsp vanilla
4 cups flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
Method:
Ginger Balls
Ingredients:
1 cup brown sugar
3/4 cup margarine
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
Method:
– If you buy too many raisins or dates, they freeze well and you can package them in amounts that you use for baking.
JEAN'S ABSOLUTELY FABULOUS CHOCOLATE CAKENote: This recipe is NOT for weight watchers!
Ingredients:
1 devil's food or chocolate cake mix (Betty Crocker or Duncan Hines)
1 can Eagle Brand condensed milk
1 jar/can of butterscotch sauce
4 Skor bars
Cool Whip or whipped cream
(All these ingredients are available at Save-On-Foods.)
Method:
The longer the cake sits, the tastier it gets.
This recipe was sent to me by JEAN WOODS of the Green Heart Chorus-Sweet Adelines.
Here are some tips to reduce fat in your diet and also save money. Donna and I have field-tested this recipe at Puntzi Lake Resort. (One of the best fishing lakes in the province!)
Here’s to Mike, Yvonne, and Gina:
1. Wash ground meat after it has been browned when using for meat sauces.
2. Use lean or extra-lean ground when buying meat.
3. Use only half the meat by adding soya textured beans. This product can be purchased at a health food store, and when reconstituted with a liquid, looks like ground meat. It has little taste unless you use Oxo or other flavoured liquid. It is ideal to use with meatballs or meat loaf, and you only use half the amount of ground meat. Now here is a recipe for meat loaf, good to take camping.
MEAT LOAF #1Ingredients:
3/4 cup dry breadcrumbs
1/2 cup milk
1 lbs. ground meat
1cup textured soy protein
1 Oxo beef cube mixed in 1 cup boiling water
2 beaten eggs
1/2 cup chopped onions
1/4 cup chopped peppers
1-1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. sage
Chili sauce
Method:
Ingredients:
1 cup breadcrumbs
1 lb. lean ground meat
1 cup textured soya protein
1 pkg. onion soup mix
1 cup cooked macaroni
2 cups stewed tomato
1 egg (beaten)
1/3 tsp. black pepper
3-4 tbsps. ketchup
Method:
(RVing TIP: When you dump the black and grey water tanks it’s not always convenient to wash your hands with soap and water. If you have a container of Baby Wipes you can clean your hands and have an anti-bacterial agent as well.)
Sheila when you were over on the Island you had a request for some cookies from a couple of sea sick sailors. When Donna and I were at Piney Point on Sheridan Lake we heard that it has been requested that you print a recipe for peanut butter cookies. Here is the recipe for Hugh, Simon and Gerry. (Bev knows better than to ask for navy recipes.)
Ingredients:
3 lbs vegetable shortening
1 lb. butter
4 lbs white sugar
3 1/2 brown sugar
7 lbs peanut butter (chunky or smooth)
20 eggs
5 lbs hard flour (bread not pastry)
1 oz baking powder
1 oz. baking soda
1 oz. Salt
Method:
Put all ingredients into mixing bowl. Mix at medium speed for 2-3 minutes. Do not over mix.
Form into balls.
Place on greased cookie sheet.
Press flat with a fork to about
1/8" thickness.
Bake in moderate oven (350°) for
12-15 minutes.
Ingredients:
1/2 cup butter or shortening
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1-1/4 cup all-purpose flour
Method:
Preheat oven to 375°
Beat butter or shortening until soft.
Add sugar and mix till creamy.
Beat in egg
Mix peanut butter, salt, baking soda and vanilla.
Add to mixture and mix till creamy.
Sift flour and mix in.
Roll into small balls. Place on greased cookie sheet. Press flat with fork .
Bake about 10-12 minutes.
Do not over bake.
Place in locked box or they are gone!
SHEILA COOKIES
1 cup butter
2 cups flour
1 tsp. soda
1 cup sugar
2-1/2 cups Quaker oatmeal
2oz. chocolate chips
1 cup brown sugar
1/2 tsp. salt
1/2 cup grated milk chocolate (sweet)
2 eggs
1 tsp. baking powder
1 tsp vanilla
1-1/2 cup hazelnuts or walnuts chopped
Method
Blend oatmeal in blender till fine.
Cream butter and sugars, add eggs and vanilla. Mix well.
Mix dry ingredients and mix with creamed butter and sugar.
Add chocolate chips, grated chocolate and nuts.
Measure tablespoon size into round balls and place about 2 inch apart on cookie sheet bake in preheated oven 375° for about 10 minutes.
Very good to take camping but they don't last long!
When travelling, a way to stop the paper towel from unrolling is to use a picnic table corner holder on the roller. It has just enough tension to stop the paper and still is easy enough to remove a sheet when needed.
A tip on air conditioners given to me by Russ Braun of Snowbird RV Service is to check the four bolts holding the air conditioner down. There is a thin gasket to keep the water out and if the bolds get loose a leak can develop.
Now to the good part - When Donna and I were travelling though Pennsylvania, we came across some Amish recipes for pies. Here is one:
SHOO FLY PIE
1 unbaked 9 inch pastry shell
1-1/3 c. sifted flour
3/4 c. packed dark brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/3 c. margarine or butter
1/3 c. hot water
1/3 c. dark corn syrup (Karo)
1/4 tsp cinnamon powder
Method:
Sift flour, salt and sugar together, cut margarine into previous ingredients until crumbly. Set aside.
Stir soda in hot water, then add corn syrup mixing well; pour into pie shell; sprinke dry crumbly mixture over top, sprinkle with cinnamon.
Bake in preheated oven 15 minutes at 450°, then reduce heat to 350° for 20 minutes.
APPLE PAN DOWDY
6 medium apples, peeled and sliced
1/2 c. golden brown sugar
3 tbsp water
1 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp butter
1 tbsp lemon juice
Mix and place into 8 inch round baking dish. Bake at 350° until apples are soft about 12-18 minutes.
Topping:
2 tbsp butter
1 c. Bisquick
1 tbsp sugar
1/4 c. milk
1 tsp brown sugar
Method:
Mix topping ingredients, roll and place on softened apples.
Bake an additional 10-15 minutes until golden brown.
Serve warm with maple syrup or whipped topping.
"Shoo Fly Pie and Apple Pan Dowdy make my eyes light up and my stomach say HOWDY"!
On our recent trip to the Gaspé Peninsula we found our Coke cans rolling around the top of fridge. To solve that we put a elastic band around 3-4 cans and they stopped rolling. It helps when you lock several small jars the same way.
When I was at the Pacific Coast, before we left Bev wanted a recipe especially for her. Here's one.
EASY DOWN SIDE UP CAKE
1-1/2 cups berries (black, raspberry or any other berries or fruit)
Pinch of cinnamon
Small pat butter
2 tblsp brown sugar
1 cake mix white, spice or yellow
8x8 cake pan
Sauce for top:
3 tblsp butter
4 oz. brown sugar
1/8 teaspoon vanilla
2 tsp cornstarch
8 oz. water approx.
Method for cake:
Pre heat oven to temperature on cake mix package.
Spread butter on bottom of cake pan.
Mix brown sugar with cinnamon and spread in cake pan.
Place washed berries evenly over bottom of pan.
Mix cake as directed on pkg. and pour over berries.
Bake until done.
Turn onto serving plate when still hot.
Sauce:
Melt butter in small pot, add brown sugar, bring to a boil for 1 minute. Don’t burn.
Remove from heat, and slowly add water, return to heat and bring to simmer.
Mix cornstarch with one oz cold water, add to sauce stirring slowly, cook until no taste of raw starch, and then add vanilla.
Serve over cake while still hot.
Tip: If your cutting board slips when you are cutting or chopping, put it on a wet cloth.
Use kitchen scissors to cut fresh herbs rather than a knife. This crushes the leaves and releases the flavour.
3 lbs. stewing meat
2 onions, 1 cup celery, 3 carrots
4 potatoes cut into bite size pieces.
1-1/2 teaspoons salt, Pepper to taste.
2 tablespoons Minit tapioca
1 can tomato soup, 1 can water
Method:
Put into Dutch oven in order given. (Any pot with a tight fitting lid will work.)
Cook 5-6 hours at 250°. DO NOT LIFT LID UNTIL COOKED!
Slow cooker can be used, but time may be longer.
Now that we have the stew let’s make
Biscuit mix
Method:
Sift dry ingredients. Cut in shortening until crumbly. Combine milk and egg. Add to dry mix. Stir until mixed - turn out on floured board. Knead 10 to 20 times. Flatten to 3/4 in. and cut and place on ungreased cookie sheet. Bake at 425° 10 to 14 minutes.
If you are cooking outdoors on a campfire, heat a cast iron fry pan; add 1/2 cup more milk; mix well but don’t beat; drop by spoon onto heated pan; cook about 6 minutes and turn; cook until done (about 4-5 minutes.) You are now making campfire biscuits. Enjoy!
Here's a tip for people who are cutting down on fat. When cooking muffins and cakes, you can generally reduce the fat by 25% and add applesauce to make up for the loss of moisture, i.e. use 6 oz fat and 2 oz applesauce when the recipe calls for 8 oz of fat.
Now here's a recipe for Grandmothers or mothers to impress the kids.
tortillas
wieners
onions
cheese
mustard
ketchup
hot sauce (if wanted)
Method:
Heat tortillas in microwave 10-20 seconds, cook wieners, dice onions.
Lay tortilla out, place wiener, onions, slice of cheese, squirt of mustard and ketchup in center of tortilla.
Fold tortilla from bottom and then two sides like envelope.
Fold down top and place in micro for 5 seconds to melt cheese.
Serve with nacho chips and salsa. Most kids like hot dogs done this way.
There is two ways to prepare this one
#1
1 lb. course ground lean pork made into 4 patties
4 slices sweet onion
1 egg
breading mix
salt and pepper
1 tbsp mayonnaise
2 tbsp bar-be-que sauce
1 tbsp ketchup
shredded lettuce
sliced tomatoes
4 deluxe burger buns or other large bun. Mexican bread bun are delicious.
oil for frying
Method:
Dip pork patties into egg then into breading mix, fry till golden brown, then into 350° oven till cooked all the way through.
Toast buns.
Mix together mayo, barbeque sauce and ketchup, spread on half the bun,
add lettuce and tomato, pork hip, slice of raw onion, and season with salt and pepper.
Breading Mix
1 cup soda crackers, ground fine
1 cup flour
1/2 cup cornflakes, ground fine
1/4 tsp ground garlic
1/2 tsp salt
1/4 tsp pepper
#2
Instead of using ground pork, use pork cutlets about the size of the buns.
Now that I'm back from a great trip down south, I can finish the recipe for the Light Fruit Cake that ran in Issue 73 page 56. The missing amount is 1 cup butter. (corrected below) Sorry folks! - Forgetful Dan
Here's a tip for when your are camping in a place that has concrete or blacktop pads. When you put your carpet out, fill baggies with small rocks or sand to hold the corners down.
This is a recipe that I have created for toaster ovens. It’s been made at the request of M & T and Big dog. Enjoy!
Asian Chicken over Rice
Cooked rice for 2
2 chicken breasts skinned
2oz. soya sauce
1 fresh lemon
1 tablespoon brown sugar
1/4 teaspoon black pepper
1 tablespoon olive oil
1 baggy
3 teaspoons cornstarch
Method:
Cut chicken into 1/2" strips, place in baggy (or a bowl will work).
Juice the lemon and just a bit of the rind, add to baggy. Add all other ingredients except cornstarch.
Refrigerate 2 hours or more, turning the baggy several times to ensure that all the chicken is marinated. Heat your oven to medium heat 325°.
Drain juice into saucepan .
Place chicken strips into oven on a tray or ceramic bowl, cook till chicken done (about 20 min).
Bring saucepan to boil, mix cornstarch with little cold water and add to saucepan.
Simmer 3-4 minutes or until taste of raw starch goes.
Add cooked chicken and pour over heated rice.
Serve with stir-fried vegetables.
RV Times #73 CakesIf you want to decorate a cake and you don't have a piping bag, place the icing in a small baggy or sandwich bag and cut a corner out. Make the cut for the size of piping you want.
Another way to make a piping bag is to cut a square of heavy wax paper, fold in half to make a triangle, holding the center of the long side, circle the top to make a funnel. Place the icing into the bag and fold down the top the size of opening you want, and you have a piping bag. If you have piping tips, they can be used with this type of bag.
Now with many weddings coming in the spring, here are a couple of fruit cakes that can used for wedding cakes. I hope Sheila reads this.
Light Fruit Cake
(This recipe is about 60 years old and is still good!)
1-1/2 lbs raisins
3/4 lb currants
1/2 lb cherries, red glazed
1/2 lb cherries, green glazed
1 cup butter
1 lb mixed peel
3-1/4 c pastry Flour
2 tsp baking powder
1 lemom, med.
2 c white sugar
6 eggs med.
Method:
Line the sides and bottom of cake tins with wax paper (omit if you have non stick pans).
Preheat oven to 250°.
Wash raisins and currants; drain well. Dry with paper towels. When dry, place in large bowl.
Cut cherries in half or chop course, add peel and mix with raisins and currants.
Sift 1 cup flour over fruit and mix well.
Wash lemon and grate the rind with fine grater.
Squeeze the lemon (there should be about 3-4 tablespoons).
Cream butter until soft, add sugar and beat well (low speed), add egg yolks and continue to beat several minutes, add lemon juice and rind.
Beat egg whites and add to butter mixture and beat well on low speed.
Mix remaining flour with baking powder.
Stir by hand into butter mixture, add fruit at this time a little at a time.
Mix until well blended. Pour into lined pans to 2/3 full, level off top.
Bake in slow oven 2-4 hours.
Place a pan of water in oven with cakes.
If cakes start to brown in 1 hour, the oven is set too high. Reduce 25° and cover with foil about 30 minutes.
When cooked, remove from oven and cool in pans.
Now to make a Dark Fruit Cake add:
1 lb dates, chopped
1/2 c chopped nuts, (almonds, hazelnuts, walnuts)
1 c pastry flour
1oz molasses
1 tbls cinnamon
1/4 tsp mace
1/2 tsp nutmeg
substitute brown sugar for white sugar
Mix dates and nuts with fruit, add spices with flour, add grape or other juice if mixture is too thick.
Cakes should be made 60 days before needed. Dark cakes are nicer if wrapped in cotton sheets and 2-3 oz of brandy poured over (rum if you're old navy).
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Tips for the RV Galley
6 English muffins
1 cup barbeque sauce
1 cup canned salmon or tuna
1 tin pizza sauce
1 fryer chicken - about 3 lbs.
Burnt Grapes