By Janet Groene, F47166
September 2018
These versatile, easy-to-prepare dishes can be ladled over a base of your choice.
Every RV cook knows the scenario. You finish hooking up in the campground. It’s late and you’re hungry as bears. So, you heat up an easy recipe such as stew, stroganoff, chili, creamed chicken, or sloppy joe. Then you ladle it over whatever is at hand, which might be baked potatoes, rice, noodles, toast, biscuits, ramen, pasta, or couscous. The meal is quick and delicious.
To cut calories, some cooks ladle such dishes over lightly steamed shredded cabbage or spaghetti squash. To add crunch, you might ladle over crisp Chinese noodles or crushed tortilla chips.
“Ladle overs” are an easy, versatile fix, and many of them freeze well. These master recipes are easy to prepare at home or on the go. They travel well, and most can be served over a different base each time.
Best of all, if people’s appetites or dietary needs call for it, you can adjust the number of servings by using more or less of a starchy base. That’s why the number of servings is not listed below. A general rule is 1/2 to 1 cup of the topping (such as chili) per person over 1/2 to 2 cups of the base (such as rice or pasta).
Creamy Seafood Master Recipe
1 stick butter
1 medium onion, diced
1 small green pepper, seeded and diced
1 teaspoon minced garlic
1 (4-ounce) jar pimento, well drained
2 teaspoons Cajun seasoning
1 (16-ounce) package seafood (crabmeat, surimi, oysters, crawfish), thawed
1 (8-ounce) package cream cheese, diced
Milk or cream
Melt the butter and stir-fry the onion, green pepper, and garlic until soft. Stir in the pimento, seasoning, and seafood. Over low heat, stir in the cream cheese until it melts. Thin as desired with milk or cream. Ladle over toast, rice, grits, etc. Do not freeze. Makes 3 1/2 cups.
Gumbo Master Recipe
Use your largest kettle to make this over the campfire or at home. It can be frozen in family-size batches for future trips.
1 1/2 cups ready-made or homemade roux
2 tablespoons butter, shortening, or bacon fat
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
1 teaspoon minced garlic
1 pound andouille sausage, sliced
3 pounds cooked, cut-up seafood, chicken, or some of each (vegetarian: use black-eyed peas)
1 (6-ounce) can tomato paste
3 quarts chicken, beef, or vegetable broth
1 tablespoon sugar
2 teaspoons gumbo file’ powder
2 tablespoons Tabasco brand hot sauce
1 (20-ounce) package frozen sliced okra, thawed
Salt, pepper, Worcestershire sauce to taste
Prepare the roux and set it aside. Heat the butter, shortening, or bacon fat and stir-fry the celery, onion, green pepper, and garlic. Gradually stir in the sausage and seafood or chicken (or black-eyed peas if vegetarian).
Add the tomato paste, broth, sugar, roux, file’ powder, and hot sauce. Bring it to a boil. Add the okra, cover, and reduce the heat. Cook over low heat until the vegetables are tender. Season to taste. Ladle over rice. Makes 14 cups.
Shrimp Creole Master Recipe
1 (12-ounce) package tail-off cleaned shrimp, thawed and drained
1/3 cup olive oil
1 teaspoon minced garlic
1 1/2 cups chopped onion, celery, and pepper mix, thawed
1 (14.5-ounce) can diced tomatoes
1/4 cup flour
1/4 teaspoon crumbled dried thyme
1 cup water
If the shrimp are large, cut them into bite-size pieces. Heat the oil. Stir-fry the garlic and chopped vegetables. When the vegetables soften, stir in the tomatoes. Whisk the flour and thyme into cold water and stir in, cooking over medium heat. When the mixture thickens, stir in the shrimp. When the shrimp turn firm and pink, ladle over rice or grits. Makes about 5 cups.
Barbecued Pork Master Recipe
This is a good cookout recipe to make over a grate or grill for a crowd. If you prefer, prepare it at home and package it in meal-size portions; it freezes well. By starting with ground pork, you avoid the tedious work of stewing and shredding the meat.
6 pounds lean, coarsely ground pork
2 large onions, diced
3 (6-ounce) cans tomato paste
2 cups water OR chicken broth
1/2 cup apple cider vinegar
1/2 cup hot sauce
1/2 cup Worcestershire sauce
2 cups ketchup
1/2 cup Kentucky bourbon (optional)
Salt, pepper
In a large kettle over high heat, brown and break up the pork, gradually stirring in the onions. In a bowl, whisk the tomato paste with the water or broth. Add the remaining ingredients to the pork. Cover and simmer an hour, stirring occasionally. Adjust the seasonings and ladle over a starch or serve in buns. Makes about one gallon.
Red Chicken Stew Master Recipe
This Carolina folk food classic usually is served hotly spiced and ladled over rice. Cooks don’t agree on added ingredients such as hard-cooked eggs or bacon, but they all agree that ketchup is a must. Start with leftover chicken, canned chunk chicken, or meat from a deli-roasted bird.
1 large onion, diced
1 tablespoon vegetable oil OR bacon fat
4 to 6 cups diced, cooked chicken
1 (6-ounce) can tomato paste
1 (32-ounce) carton (4 cups) chicken broth
1/2 cup flour
1 (14- to 16-ounce) bottle ketchup
3 to 4 hard-cooked eggs, chopped (optional)
1/4 cup real bacon bits (optional)
Salt, pepper to taste
Hot sauce
In a large pot, sizzle the onion in hot fat, gradually stirring in the chicken. In a bowl, whisk the tomato paste with 2 cups of the broth and stir into the pot. Reduce heat, cover, and simmer to soften the onion and blend the flavors.
Using the same bowl, whisk the flour into the remaining broth. Then stir the broth into the chicken mixture over medium heat until it thickens. Stir in the ketchup, as well as the eggs or bacon if you are using them. Adjust seasonings. Pass the hot sauce. Makes 8 to 10 cups.
Stroganoff Master Recipe
2 pounds lean, bite-size beef, pork, chicken, or turkey
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 medium onion, diced
2 cups water, divided
1/3 cup cornstarch
1/2 cup dry red wine or grape juice
Salt, pepper to taste
1 cup sour cream
Brown the meat in hot oil, gradually stirring in the mushrooms and onion. Add a cup of water, cover, and simmer over low heat until the meat is tender. Whisk the cornstarch and the remaining cup of water and add to the pot, along with the wine or grape juice. Stir until it thickens. Season to taste and stir in the sour cream to heat through. Do not boil. Do not freeze. Ladle over noodles, mashed potatoes, or what have you. Makes 7 to 8 cups.
Cheesy Carrot Fundo Master Recipe
Grated carrots, sold by the package in the grocery’s produce section, are a huge time-saver for RV travel. Scoop up a handful to add golden color to almost anything. This vegetarian ladle-over can be served on bread sticks, cornbread, or torn chunks of peasant bread.
1/2 stick butter
2 tablespoons flour
1 (12-ounce) package shredded carrots
3 ribs celery, finely diced
1 medium onion, finely diced
1 (32-ounce) carton vegetable bouillon
1 (16-ounce) package grated sharp cheddar cheese
1 (13-ounce) can evaporated milk
Water OR broth OR white wine
Salt, freshly ground pepper, and hot sauce to taste
In a large pot, melt the butter. Put the flour in a clean bag with the vegetables and shake to coat them. Saute the vegetables in the butter to soften and brown them. Add the bouillon. Bring to a boil. Cover, reduce heat, and simmer 10 to 20 minutes to soften the vegetables and blend flavors.
Keeping the pot at a simmer, stir in the cheese by the handful until it’s well blended. Stir in the evaporated milk and heat through. If the mixture is too thick, add water, broth, or white wine. Heat but do not boil. Adjust the seasonings. Ladle over rice, pasta, crisp Chinese noodles, or serve as a fondue. Refrigerate leftovers up to one week. Makes 9 to 10 cups.
Creamed Eggs Master Recipe
Serve creamed eggs over toast for breakfast or later over a starch or vegetable. Bulk up the recipe with chopped cooked sausage; ham; or tuna. Crown it with shredded cheese or croutons. Flavor it with nutmeg for a breakfast treat or with tarragon for a savory dish.
1 packet country gravy mix
2 cups cold water
1/2 teaspoon ground nutmeg OR 1 teaspoon dried tarragon
1 cup heavy whipping cream
Salt, pepper to taste
8 to 12 chopped hard-cooked eggs
Prepare the country gravy mix according to the package directions. Stir in the nutmeg or tarragon and the whipping cream. Heat gently, season to taste, and fold in the chopped eggs. Heat and ladle over toast, biscuits, grits, or the base of your choice. Makes 4 to 5 cups.
Milk Toast Master Recipe
There is nothing wimpy about it. Milk toast makes a quick, tasty, hot breakfast anytime.
2 cups light cream
1/4 cup sugar
1 teaspoon vanilla extract
4 to 6 thick slabs of hearty bread, toasted and buttered
Raisins (optional)
Heat the cream and stir in the sugar until it dissolves. Add the vanilla. Heat to steaming. Ladle over toast in a bowl, with or without raisins. Makes 2 cups.
Optional: Sprinkle the buttered toast with cinnamon sugar before adding the hot cream mixture.