Cooking Easy for Campers, Glampers, RV-ers

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Let's go camping rain or shine, tin can camper or tent, single or mingle. Just do it!

    These breakfast bites will disappear in a wink. Make the filling. Make the glaze. Then it all comes together at the last minute. The secret is in the cutting of a package of fully baked dinner rolls.

Start with store-bought rolls

  
    Do not separate rolls. Carefully cut the top half off the entire piece.  Set aside on a cutting board.. Fry out sausage, spoon off any excess fat and add eggs. Cook, stirring until eggs set. Stir in orange marmalade as a binder. Spread hot filling on the bottom half of the rolls. Put the top on the rolls. Press gently and allow to set for a few minutes. 

Glaze:
    Stir vanilla into powdered sugar with just enough liquid to make frosting.  Spoon glaze over rolls. Now cut rolls into 12 sliders. Serve at once. Makes 12 sliders.  Serve 2 to 4 per person.

Tips for the Camp Cook

      * Make “croutons” with stale pound cake. Dice, brown in hot butter. Sprinkle over instant pudding or canned fruit for an easy camping dessert.

    * No oven? Make crisp, toasty chicken "pot pie" on the camp stove.  Heat creamed chicken, your own or canned. Butter thick sliced bread and fry on both sides until golden. Use a biscuit cutter to cut a hole in each slice. Put slices on plates, fill hole with creamed chicken, top with round toast piece.

* Old-fashioned electric heating pads are a plus in camping when you have hookups. Pre-warm beds for humans and pets. Stack dinner plates between two heating pads, cover with a dish towel and pre-heat before serving a hot meal on a cold night.

    * Make your own trail mix meal for hiking. Start with flat-bottom ice cream cone (waffle cones are too sweet and they are pointy so you can’t set them down.)  Fill with tiny bits of snipped apricots, Craisins,  raisins, nuts, jerky. This makes a  meal to nibble anywhere, any time. To make it a dessert mix,  fill with mini chocolate chips, mini marshmallows, raisins, Skittles, etc

Campground Potluck Recipe of the Week
Lasagna Pepperoni Poppers

 
    Easy to cook, serve and eat at potlucks, these poppers can be baked in and served from disposable foil muffin cups. You’ll need 24 foil cupcake papers and four six-hole aluminum foil muffin pans. 

24 wonton wrappers
Olive oil spray
24 slices of pepperoni
1 egg
15-ounce carton of part-skim ricotta
8-ounce package of shredded 4-cheese mix
1 tablespoon dried parsley flakes
1 can or jar of your favorite pasta sauce

    Preheat the oven to 375 degrees. Press wonton wrappers into muffin cups and spray with olive oil. Press a pepperoni slice into the bottom of each wonton. Whisk egg, ricotta, parsley and half the cheese. Spoon some into each wrapper. Top with pasta sauce.  Do not over-fill.
    Bake about 25 minutes or until wrappers are toasty and filling is set. Makes 24 poppers. 

     Have you tried those high-priced, 25-year
survival foods? Portions are small,  nutrition value is so-so and some taste simply awful. Instead, stock your emergency panty with familiar, affordable supermarket staples. Survival Food Handbook tells how to plan, buy, stow,  then gives mouthwatering recipes requiring no fresh ingredients. 

 Also see tips on water shortage, back-up stoves, other food emergencies. http://amzn.to/1WdYqbe    

Bonus Recipe
Corny Bucatini Casserole
    In this recipe, hollow pasta takes on sweetness from the corn.  Here’s how:

   Bring salted water to a boil and cook ears 5 minutes. Remove corn with tongs and keep water at a boil to cook pasta.  When corn is cool enough, cut off kernels in chunks. Drain cooked pasta and gently fold in butter, Alfredo sauce and corn.  Cover and heat over low burner until heated through. Pass the cheese shaker.  Serves 6. 

 Cooking Aboard Your RV  is filled with hundreds of shortcut recipes that save space, time, fuel and water. For yourself and the perfect gift for an RV newbie or wannabe.  http://amzn.to/1NdWI4o

FREEZE AHEAD RECIPE OF THE WEEK
Pigs in a Poke
    Thaw these meaty treats individually as needed and serve in a different “poke” each day of your camping trip. Bonus points if you make your own specialty sausage. Experiment with turkey or chicken or bison sausage, venison sausage, vegetarian “sausage”. 

1 cup milk
2 eggs
1 tablespoon lemon pepper
2 pounds bulk breakfast sausage
1 pound lean ground pork
2 cups cracker crumbs such as Ritz
Large onion, very finely chopped

    In a large bowl, whisk eggs and milk with lemon pepper. Using your hands,  work in sausage, pork, crumbs and onion. Mix well. Form into 12 balls and put in a lightly greased muffin pan. Bake at 350 degrees F. 25-35 minutes or until balls test done (165 degrees F.).  Remove from pans, drain and place each in a cupcake paper. Wrap individually and freeze. Each pig is one serving.
    Serving ideas: Heat meat and place in the center of a mound of instant mashed potatoes, a shallow bowl of vegetable stew, a puddle of chunky spaghetti sauce, store-bought or homemade tortilla bowls, a nest of cooked rice or pasta,  Add red sauce, white sauce, cheese sauce. Serve cold  in a nest of greens and drizzle with vinaigrette.  Make up a package of stove-top dressing according to package directions, then plop a warm pig in the middle of each serving. Get the idea?

See More Janet Groene how-to articles: at
https://www.rvtravel.com/author/janet/

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