Tuesday, April 15, 2014

Start Your RV Day with a Jiffy Breakfast

Janet Groene’s
Baked Breakfast Bombs

    Baked in muffin tins, these individual breakfasts are nutritional dynamite. The “bombs” keep well in the refrigerator for up to a week.

2 eggs
2 cups milk or half and half
1 teaspoon each vanilla and lemon extract
2 cups old-fashioned or one-minute oats (not instant, not steel cut)
20-ounce can of crushed pineapple, well drained
1 cup chopped nuts
½ cup pancake syrup

    Set the oven to 400 degrees and grease a 12-hole muffin tin. (Using cupcake papers is not recommended.) In a bowl whisk eggs, milk and extract. Stir in pineapple, oats, nuts and syrup. Spoon into muffin cups in 12 even portions. Bake 15-20 minutes or until toasty brown on top. Cool, remove from tins and wrap individually. Eat out of hand or serve in a bowl with maple syrup or hot or cold milk. Makes 6 servings of 2 “bombs” each.

See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com    

Tuesday, April 8, 2014

Camping Recipes That Bring the Gang Together

Janet Groene’s
Pot Roast ‘n Prunes
    An old European favorite, this sweet and  tender pot roast is ideal for today’s slow cookers.

1 teaspoon each salt, pepper
½ teaspoon ground cloves
4-pound lean, boneless beef roast
 1 ½ cups dried plums
2 large onions, peeled and diced
1 ½ cups water
½ cup apple cider vinegar
Mix salt, pepper and cloves and rub over both sides of the meat. Place dried plums in the slow cooker first, then the meat.  Cover with onions. Mix water and vinegar and pour over all. Cook 7 to 8 hours on Low. Remove meat for slicing. Prunes will cook to a paste and onions will be very tender. Stir them and pan juices to spoon over a starch such as mashed sweet potatoes, potato pancakes or buttered noodles. Serves 8.

See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com

Tuesday, April 1, 2014

Camping Classics: Everyone Loves Hot Dogs

Janet Groene’s
New York Style Hot Dogs
    To win the wiener derby you begin with top quality hot dogs and buns and end with a sensational sauce like this one. It’s easily made in camp or you might make it at home, keep it cold and re-heat it at the cookout. 

2-3 large sweet onions (about 2 pounds)
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 cup cold water
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons ketchup
1 tablespoon each balsamic vinegar, dark molasses and prepared mustard
1/8 teaspoon ground cloves
Salt, pepper to taste

    Peel and trim onions and cut them in crescents. Sizzle onions in hot oil, gradually stirring in garlic. When onions soften, cover and cook over low heat. Onions should be very tender but not browned.
    In a bowl whisk water, cornstarch, ketchup, vinegar, molasses, mustard and cloves. Stir into onions over low/medium heat until sauce thickens. Adjust seasonings. Spoon sauce over hot dogs. Makes enough for 6 to 8 hot dogs.

See Janet Groene’s weekly RV and camp recipe blog  here. Her books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition, can be ordered  from (425) 744-0415.