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Old 05-07-2013, 10:46 AM   #15
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My favorite can't do without kitchen tool is my small electric non-stick skillet. We cook out doors on the picnic table. Just need extension cord. Our favorite One Skillet Meal is - Pork Chops/Cabbage/Field Peas with Snaps. Just brown chops - remove for a minute while stiring in approx. 1/2 bag Cole Slaw. Stir for about a minute. Place chops back on top of slaw and make a corner clear to put drained can of Field Peans w/Snaps. Salt/Pepper to taste - Cover Simmer till chops are done. (I do not get thick chops for this) Wipe out pan when done with paper towel. Soap Rinse and Clean - Done!!
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Old 05-07-2013, 10:48 AM   #16
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We do a lot of one dish meals when on our extended trips, those that use a combination of fresh and canned ingredients.....i.e. a chicken breast/boneless pork chop/stew beef/ham with canned beans, vegetables, tomatoes, Uncle Ben's or Spanish rice mix, etc. It is just easier to keep a variety of meats in the freezer and pull the remainder from our pantry storage area because of the limitations of our small frig. They require no real skill to prepare.

We have gathered favorite recipes over the years from various sources, including casserole cookbooks and those 3 and 4 ingredient cookbooks. I don't have the patience to type them out for you, , but if we are ever at a rally together you are welcome to browse my recipe binder! Many dishes that call for being baked in the oven can easily be made on the stovetop.

One of our favorite meals for a late breakfast/brunch or dinner is a baking potato, ham or bacon and a little onion cooked together and then some eggs scrambled in. We eat this about once a week when we are traveling. The potato requires no refrigeration, we always have eggs......

My favorite travel cooking utensil is a lidded Calphalon skillet, within which I cook most meals.

We keep meals very simple on travel days but, when parked for a few days, I will put a meatloaf, swiss steak, etc., in the crockpot to satisfy my carnivore husband. Keeping one's spouse happy and satisfied is very important.

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Old 05-07-2013, 04:48 PM   #17
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Originally Posted by doug&maggie View Post
We have gathered favorite recipes over the years from various sources, including casserole cookbooks and those 3 and 4 ingredient cookbooks. I don't have the patience to type them out for you, , but if we are ever at a rally together you are welcome to browse my recipe binder! Many dishes that call for being baked in the oven can easily be made on the stovetop.
So don't type them out. That's so 19th century! Take pictures with your tablet, smart phone, or digital camera, and post the pictures of the recipe book!
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Old 05-07-2013, 05:52 PM   #18
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Change the way you think about cooking.

My camping club is called The Grillbillies. The rules are no hamburgers or hot dogs. I guess you could call it " Glooking " ( glamping glamour cooking ).
So I cook that way when I cook with them. On special nights we deep fry a mess of turkeys or catfish. But we make it a quality time experience. We make cooking part of the party. Picking and singing Bluegrass, while we cook. It's a party and the kids don't mind helping. I taught my daughter to make a great Jambalaya. I think she gets jealous if I ask other kids to help. Yeah, not everybody camps like that
Then there is the campfire situation. Have the group cook their own hot dogs and such. Or wrap food in tinfoil and reheat it over the fire.
Another good option is make food at home and freeze it. For me, it all depends on the situation

At any rate, cooking and eating outdoors is a part of the camping experience. So make it fun or make it easy ( or both ). But if you think of it as a drag....sure as shinola......it will be a drag.
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Old 05-07-2013, 06:11 PM   #19
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And yeah ...what Pro said

The men folk could be doing the grilling
While the women folk are doing the chilling.
The men folk could be doing flipping
While the women folk are doing the sipping.

The man should be grillin' the wings
While the lady looks pretty and sings

Uh Oh....I hear banjos
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Old 05-07-2013, 07:04 PM   #20
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So don't type them out. That's so 19th century! Take pictures with your tablet, smart phone, or digital camera, and post the pictures of the recipe book!
OMG.


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Old 05-07-2013, 08:59 PM   #21
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Bacon !!!

We do this...

BAKE your BACON! Yup.. at home, when we have been shopping, just pop a slab or two in the oven on a 'drip' or 'broil' pan.. all the drippings fall away any you cook til aaaaalmost done. Remove, laying the strips on paper towel then roll them up and stick in a ziploc! You can throw the bacon into your cold storage and bring out JUST what you need, even if frozen!!! So, it works at home, too.

On a trip, should you be able to enjoy a campfire, the bacon fat paper towels make GREAT firestarters....

Scramble up your eggs, cool, then freeze in some cheap ziploc containers... remove, heat along with your bacon and you are good to go!

Crack up your eggs and put them in the same ziploc containers.. make quick 'portion' meals. especially if you add seasoning before chilling / freezing.

Spaghetti or pizza sauce with some BACON, thin sliced and pre-cooked sausage or meatballs can be mixed in a ziploc bag, frozen/chilled then warmed to pour over a nice French Bread for open=face sandwich or traditional...

You 'can' cook 'canned biscuits' on a propane stove... put a heavy pan on stove, put a 'pie tin' upside down in the pan, place biscuits on TOP of the inverted pie tin (yes, it can be those cheap aluminum one-use pans), not the door of your Airstream... then place the pot cover over the top... a LOW to Low Medium heat should get it warm enough to bake your biscuits.. you can try at home before ruining a meal on the road... and you can feed the birds any mistakes...

cooked salmon in the can also can be stored without cooling, then warmed in a skillet propane/electric, with some pre-cooked egg-noodles. Throw a handful of peanuts in the pan for a little different experience... also, a little seasoned oil goes a long way to adding flavor.. or a dab of peanut butter...

Potatoes can be pre-baked/nuked... then heated as you cooked the biscuits above... when you cook them, clean/wash them, dry, then roll in olive oil before baking... try it... you can re-heat or slice into other dishes... and you can cook a mess of them up in the oven at home.. then ziploc and freeze. I also like to cut a piece of butter into the wrapper with the oil or add a slice of bacon and cook together...

Salad fixin's are also easy to prep then chill and transport... and you can keep your frustrations in check with a little KNIFE action in a nonthreatening activity.

Spaghetti can also be boiled, slightly dried, drizzled with olive oil then ziploc bagged. You can then warm it by dumping the bag into a pot where you heated up the marinara, choice of meat or not... or alfredo sauce ... don't forget the Vino~`` a "one pot masterpiece"...

Happy Streamin!
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Old 05-07-2013, 11:11 PM   #22
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Wow, so many suggestions. I have work to do here.

My husband does the cooking at home. Since he does the heavy lifting while trailering, I pick up the cooking. I like the planning and packing.

Today I looked through the instant meals at REI. Basically variations on what I'm already doing, so no new ideas there. Not surprising, since we've camped many times with just the backpacking stove and eaten our share. I did pick up a packet of bananas foster and a packet of apple cobbler. I have no problem finding dessert.
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Old 05-07-2013, 11:14 PM   #23
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Well, I have the same problem. Typically my husband is the cook of the house, but when we camp he always asks me what's for dinner. ??? You tell me!! My strategy - BRING THE BBQ. It makes him nuts to watch me grill! We have a tiny little BBQ in the camper so I bring these tiny bacon-wrapped filets from Walmart to go, or in advance I take chicken breasts and dump them into a double-bagged ziploc with some bbq sauce or thai peanut sauce. worst-case scenario, I toss them in a pan and bake them so the camper heats up. Most of the time he hates to bake meat.
I also stock up on yes, the anti-Martha STAG CHILI!! Haaa! It's actually really good, I hate to admit, with a little sour cream, onions, and shredded cheddar on top.
If it makes you feel any better, we went camping once with my non-camping sister and brother-in-law. They pulled up with bins of homemade food... brownies, crispy treats, cookies, fancy cheeses, fresh berries... AS WE WERE FEEDING OUR TODDLERS WHEAT THINS AND CHEESE WHIZ STRAIGHT OUT OF THE BOX!! LOL! To me, I work so hard during the week to provide good meals for the family, camping is about less is more and the ability to eat crap like pop tarts. Good luck!!
Chili. I like the Nalley's chili on instant rice.

I will admit our lunch is usually either wheat thins and brie or fritos and bean dip. Oh, and raspberries to make it nutritious!

Had poptarts for breakfast. At work no less.
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Old 05-08-2013, 04:06 PM   #24
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If you are the campfire type, get a couple of the Rome brand pie irons and the recipe book they put out. Easy and lots of fun to cook this way; the options are endless. Foil packet dinners on the grill or over the fire are another simple way to go. Lots of recipes out there for both methods.
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Old 05-08-2013, 04:23 PM   #25
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If you are the campfire type, get a couple of the Rome brand pie irons and the recipe book they put out. Easy and lots of fun to cook this way; the options are endless. Foil packet dinners on the grill or over the fire are another simple way to go. Lots of recipes out there for both methods.
Hey there, fellow Illinoisan!

Are you coming to the Moraine View rally the second weekend in June?

Not too late to sign up.


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Old 05-08-2013, 06:12 PM   #26
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Unskilled, unmotivated cook needs recipes

Greetings Quilter!

I enjoy using my crockpot when traveling in the Airstream or Argosy. My Overlander has me spoiled as it has solar power with an inverter allowing me to have the crockpot in operation while traveling. My favorite recipes include:

Rivel Soup -- German Potato Dumpling Soup

In Crockpot, mix the following:
  • 32 ounces chicken stock
  • 32 +/- ounces Water (enough to fill crockpot to about 1" below top)
  • 6 to 8 Medium Idaho Potatoes -- peeled and diced 1/2" to 3/4" cubes
  • 3 teaspoons salt
  • 1 to 1 1/2 teaspoons black pepper
Set Crockpot to High until the stock just starts to simmer then turn control to Low.

In the meantime, heat a medium skillet and saute the following in Extra-Virgin Olive Oil:
  • 1 Large Yellow Onion coarsely chopped
  • 4 to 6 cloves Garlic finely chopped
When onions are golden, remove the pan from heat and stir into the crockpot mixture.

Finally, prepare the Rivels:

Place a large saucepan with at least 1 quart of water on stove to boil.

In a medium bowl, place 3-cups of all-purpose flour, making a well in the center. Break 3 large eggs into the well, and place 2-tablespoons Extra-Virgin Olive oil in the well. A teaspoon of salt and 1/2 teaspoon of black peper. Mix thoroughly . . . the dough will be stiff and slightly crumbly . . . if too crumbly, gradually add milk to form dough.

Drop dough into boiling water by scant teaspoon. Cook the rivel until they just begin to float . . . transfer the cooked dumplings to the crockpot to simmer with the soup.

The soup will typically be ready to eat approximately 2.5 hours from point of initial simmer in the crockpot . . . the tenderness of the potatoes is the determining factor. Bacon cooked to crisp state and crumbled on top makes a wonderful garnish as does your favorite cheese.

Simple, Quick Crockpot Spaghetti

In Crockpot, combine the following:
  • 3-Cups V8 Vegetable Juice (or generic equivalent)
  • 1 large (8-oz) can Tomato Sauce
  • 1 large (12-oz) can Tomato Paste
  • 2 envelopes McCormick Thick N Zesty Spaghetti Sauce Mix
Mix the above until well combined. Set crockpot on high.

In medium skillet, brown 2 pounds lean ground beef, drain grease, then add to crockpot. Return skillet to heat and add 2 tablespoons Extra-Virgin Olive Oil. Saute one medium Yellow onion finely chopped with 4 cloves of garlic finely diced . . . . then add to crock pot.

When the crockpot just begins to simmer, turn control to low. I generally allow the sauce to cook in the crockpot for between 4 and 6 hours. About 90 minutes before we are ready to eat, I add one pound of angel hair pasta broken in half . . . gently mixing into sauce . . . when the pasta is done to your liking the spaghetti is ready.

I have varied the above with many kinds of pasta and it always seems to be quickly devoured.

Simple, Quick Crockpot Chili

In Crockpot, combine the following:
  • 3-Cups V8 Vegetable Juice (or generic equivalent)
  • 1 large (8-oz) can Tomato Sauce
  • 1 large (12-oz) can Tomato Paste
  • 2 envelopes McCormick Original Chili Seasoning
  • 2 large (16-oz) cans Red Kidney Beans
  • 1 large (16-oz) can Dark Kidney Beans
Mix the above until well combined. Set crockpot on high.


In medium skillet, brown 2 pounds lean ground beef, drain grease, then add to crockpot. Return skillet to heat and add 2 tablespoons Extra-Virgin Olive Oil. Saute one medium Yellow onion finely chopped with 4 cloves of garlic finely diced . . . . then add to crock pot.


When the crockpot just begins to simmer, turn control to low. I generally allow the chili to cook in the crockpot for between 4 and 6 hours. The chili is ready for consumption when the beans are done to your liking. I generally have sharp cheddar cheese and finely chopped onions for garnish.

Crockpot Sloppy Joes

In Crockpot, combine the following:
  • 2-Cups V8 Vegetable Juice (or generic equivalent) -- may add up to 2 additional cups as necessary to produce the consistency that you desire in your sloppy joes
  • 1 large (8-oz) can Tomato Sauce
  • 1 large (12-oz) can Tomato Paste
  • 3 envelopes McCormick Sloppy Joe Seasoning Mix
Mix the above until well combined. Set crockpot on high.



In medium skillet, brown 3 pounds lean ground beef, drain grease, then add to crockpot. Return skillet to heat and add 2 tablespoons Extra-Virgin Olive Oil. Saute two medium Yellow onions finely chopped with 6 cloves of garlic finely diced . . . . then add to crock pot.



When the crockpot just begins to simmer, turn control to low. I generally allow the sloppy joes to cook in the crockpot for between 4 and 6 hours. The sloppy joes are ready when the flavors have combined to your liking and sauce is well thickened.

Corn Dog Casserole

Preheat oven to 400 degrees.

Liberally butter 9" x 14" pan

In large mixing bowl, combine:

2-1/2 cups all-purpose flour
1-1/2 cup Quaker or Aunt Jemima enriched corn meal
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt (optional)
2 cups milk
1/2 cup vegetable oil
2 eggs, beaten

Beat batter until well blended. Add 1-pound of all-beef weiners cut into 1/2" to 3/4" pieces, and fold into batter. Empty batter into prepared pan and bake in 400 degree oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve with your favorite corndog condiments.

These seem to be popular when warm as well as when leftover from the refrigerator.

Kevin
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Old 05-12-2013, 09:57 AM   #27
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Old 05-12-2013, 11:02 AM   #28
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Smile

I love my crockpot as well, wash potatoes, poke w/fork, wrap in foil and put crockpot on low, these bake in about 4hrs and the toppings are unlimited, left over potatoes go into the fridge for slicing into tomorrows breakfast, scrambled eggs and precooked bacon and you are all set>
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