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The following are some easy and crowd-pleasing ways to feed you and all your camping friends!
Submit you favorites to Texas Outside – if we like them we will add them to the list.
 
Breakfast

  • Hot Eggs – pour your favorite salsa and a little butter in a frying pan; heat until bubbling, then turn the heat down and crack some eggs on top of the salsa; cover and poach for a few minutes, then add grated cheese of your choice; cover and cook until done.  Excellent on top of hash browns or in a warm flour tortilla. 
  • Eggs Benedict – poach some eggs in a pan with water and a teaspoon of vinegar until done to your preference; place the eggs on top of toasted English muffins and a slice of warmed round Canadian bacon; cover with Knoll’s hollandaise sauce (a package sauce that is very good – or if you’re a real fan of eggs benedict and a chief, make your hollandaise sauce).
  • Flour Tortilla Eggs -- brown some hot or regular sausage (Jimmy Dean is good), add scrambled eggs, and serve with hash browns, grated cheese, salsa, and flour tortillas.
  • Beer Batter Fruit Pancakes –use your favorite pancake mix, substitute beer for the liquid, and add a fruit of your choice – mine is mashed bananas.
  • The Old Standby – if you’re in a rush to start enjoying the day’s planned activities or if you are tent camping with limited cooler space, try bagels, donuts, and fruit.

Lunch

  • Earl Campbell Hot Links – broil, boil, or grill the hot links and wrap in a warm flour tortilla – add onions, relish, catsup, or mustard

Dinner

  • Pork Tender – an easy one to prepare and cook and a real crowd pleaser is pork tenders with barbeque sauce.  Make it better by slicing down the length of the pork tender; add onion slices, jalapeno's, and some raspberry chipotle sauce.  Seal the cut with toothpicks or something similar.  Baste with raspberry chipotle and cook until done.  You can also wrap bacon around the entire outside and cook until done.  Enjoy.
  • Beer Butt Chicken – if you have a grill big enough, this one’s a no brainer.  Heavily sprinkle a whole chicken with your favorite seasonings.  Open a can of beer, take one or two sips, and then insert the beer can in the chicken’s butt.  Cook covered on the grill for 45 minutes or until done.
  • Peanut Chicken or Pork Chops – marinate you meat of choice in Bangkok Padang Peanut Sauce for 30 minutes or so.  Then grill and baste with the Peanut Sauce until done.
  • Fettuccini Alfredo – add some sautéed chicken (or shrimp), mushrooms, peppers, and scallions to your favorite noodles and fettuccini Alfredo sauce. Don’t forget garlic bread!
  • Raspberry Chipolte Sauce on Anything – baste your favorite grilled food with Raspberry chipolte sauce.

Appetizers

  • Queso – one large package of cut up Velveeta, add a can of Rotel diced tomatoes and chilies peppers (hot or mild), and jalapenos to taste.  Melt and start dipping with your favorite chips or warm flour tortillas.  Add sautéed sausage (Jimmy Dean hot is great) for variety. 
  • Raspberry Chipolte and Cream Cheese – pour Raspberry Chipolte sauce on a block of cream cheese and serve with crackers of choice.

 

Camp And RV Cook Bloggers

The Groenes lived full-time on the go, happily homeless, for 10 years. They wintered in the tropics on board their sailboat and summered in the mountains in their 21-foot Class C diesel motorhome. They have tented, RV'd, sailed and power-boated all over the world. Gordon and Janet Groene in the cockpit of their RV.

Needless to say, they have lots of experience at RV cooking and here is a link to some great recipes from Janet.

Here is one of their recipes for Deviled "Crab" Campground Casserole

You can afford to contribute big to the next campground potluck when you start with economical, tasty, imitation crabmeat. It comes in chunky or flaked. I recommend flaked for this dish. If you can’t find it, chop chunks finely.

  • 2 pounds flaked imitation crab
  • 4 to 8 hard-cooked eggs, chopped
  • Medium red sweet pepper, finely diced
  • 1 stick butter
  • 1/3 cup flour
  • About 3 cups milk
  • 2 teaspoons each salt, white pepper
  • 2 cups bread crumbs
  • 1 stick butter, melted

Spray a deep 9 X 13-inch casserole and arrange a mixture of the crab, peppers and eggs. In a non-stick saucepan melt butter and stir in flour. Stir in milk to form a smooth, thickened sauce. . Stir in pepper and salt. Pour sauce over crab mixture. Top with bread crumbs, drizzle with melted butter and bake at 350 degrees until bubbly. Serves 12 to 16.
No oven? No problem.

Camp stove method: Have eggs, pepper and crab ready. In a large skillet or saucepan, melt butter, stir in flour and add milk to make a smooth, thick sauce. Add salt and pepper and fold in crab, pepper and eggs. Cover, reduce heat to very low and cook until everything is heated through. In a medium, nonstick skillet, melt remaining butter and stir in bread crumbs until toasty. Sprinkle over crab mixture and serve at once.

See more recipes from Janet Groene, author of Cooking Aboard Your RV at http://www.CampAndRVCook.blogspot.com.

Janet Groene (GRAYnee)
E-mail janetgroene@windstream.net
Resume and blog links: http://www.JanetGroene.blogspot.com
Twitter: @GroeneWriter