These flavorful dishes will delight whether you’re bundled up or on the beach.
For some RV travelers, this season’s sparkle comes from snowdrifts and ski slopes. For others, it’s shining seas and barefoot beaches at campsites many miles from the snow scene. Wherever winter camping takes you, these easy meals will warm body and spirit.
Secret Ingredient Chicken Skillet
The not-so-secret shortcut to the flavorful cream sauce for this chicken dish is a packet of Italian seasoning mix such as Good Seasons. The same recipe works well with pork chops, too.
6 skinless, boneless portions of chicken
Salt, pepper
1/4 stick butter
10-ounce can sliced mushrooms, drained
1 can condensed cream of chicken soup
1/2 cup dry white wine
1 packet Italian seasoning mix
8-ounce brick of cream cheese, cubed
Lightly salt and pepper the chicken and brown it in the butter, gradually adding the mushrooms to brown them, too. Cover and cook until the chicken tests done. In a bowl, whisk the soup and wine with the seasoning mix. Fold in the cream cheese and pour over the chicken. Cover and cook over low heat until the cream cheese melts. Remove the chicken. Stir the sauce and spoon it over biscuits, toast, rice, pasta, or other starch. Makes six servings.
Wet Burrito Fiesta
This festive, meal-size recipe can be made in the smallest RV or over the simplest campfire. No oven is needed, and cleanup requires only seconds. Buy the burritos at a drive-through on the way to the campground, or find them with frozen foods at the supermarket.
4 bean burritos, thawed if frozen
10-ounce can chunk chicken
Milk or water
1 small can sliced black olives, well drained
1 can cream of chicken soup
Fresh minced cilantro or dried cilantro flakes
1½ cups shredded cheese, such as Mexican blend
Hot sauce
Arrange the burritos in a cold, lightly sprayed, nonstick skillet. Drain the chicken into a small cup, and add milk or water to make 2/3 cup liquid. Scatter the chicken bits and olives over the burritos. In a small bowl, whisk the soup and the liquid. Fold in the cilantro and cheese. Pour into the skillet. Cover and cook over low heat until the sauce is bubbly and the burritos are heated through. Place a burrito on each plate, stir the sauce, and spoon it over the burritos. Sprinkle with more cilantro. Pass the hot sauce. Makes four servings.
Cajun-Style Fish Cauldron
1½ cups chopped andouille or other spicy sausage
2 tablespoons vegetable oil
2 to 3 cups chopped mixture of onions, celery, and peppers
2 teaspoons minced garlic
1 teaspoon dried, crumbled thyme
1 tablespoon Creole seasoning
1 quart carton chicken broth
2 (14.5-ounce) cans diced tomatoes
2 tablespoons dried parsley flakes
2 to 3 pounds boneless fish, cut in bite-size pieces
In a large kettle, cook the sausage in vegetable oil, gradually stirring in the onion mixture and garlic. Add the seasonings, broth, tomatoes, and parsley flakes. Cover, bring to a boil, reduce heat, and simmer 10 to 20 minutes while flavors blend. Stir in the fish and cook until the pieces are firm and flaky. Adjust the seasonings. Serve as is or ladle over hot, cooked rice. Makes eight to 10 servings.
Skillet Crabmeat Supper
For the crustiest crust, use a hearty artisan bread, generously buttered. This is best with fresh lump crabmeat.
Sliced bread, buttered
12 to 16 ounces canned or fresh crabmeat, drained and picked over
1 cup mayonnaise
4 eggs
2 cups milk
1/2 teaspoon dried, crumbled thyme
2 teaspoons dried parsley flakes
1 can condensed cream of celery soup
Lemon wedges, Parmesan cheese (optional)
Spray a 10-inch or 12-inch skillet with nonstick coating. Cover the bottom completely with buttered bread, butter side down. If necessary, cut the bread to make a solid layer. The custard topping will hold it together later. Cook over high heat just until the bread is lightly toasted on the bottom.
Remove from heat and top the bread with an even layer of crabmeat. Set aside. Whisk together the mayonnaise, eggs, milk, seasonings, and soup. Pour over the skillet, cover tightly, and cook over low/medium heat just until the filling sets, as for custard. Let stand 5 to 10 minutes for easier cutting. Serve in wedges. Garnish with Parmesan cheese or lemon. Makes six servings.
Shortcut Pepper Steak Stir-Fry
Pick up a pound of sliced roast beef at the deli and tear it up to make this one-burner main dish.
2 tablespoons vegetable oil
14- to 16-ounce package finely shredded coleslaw mix
1 teaspoon minced garlic
1 pound deli roast beef, torn or cut up
1 can sliced mushrooms, drained
2 ribs celery, sliced
1 large green pepper, cut in strips
1 cup grape tomatoes, cut in half
Asian-style salad dressing to taste
Packaged crisp Chinese-style noodles
Heat the oil in a large skillet or wok and stir-fry the coleslaw mix, garlic, and roast beef. Gradually stir in the vegetables, ending with the tomatoes just to heat through. Add dressing to taste. Serve over crisp noodles. Makes four to six servings.
Shortcut Broccoli Barley Chowder
This hot dish is creamy and substantial, and you don’t have to make it cheesy unless you want to.
20-ounce bag chopped broccoli, thawed and drained
1 cup chopped onion and celery
1 cup chopped carrots
2 tablespoons butter
2 cups water
1/2 cup pearl barley
32-ounce carton chicken or vegetable broth
2 cups evaporated milk
Shredded cheese (optional)
Crumbled cheese crackers (optional)
In a large saucepan, stir-fry the vegetables in butter until limp. Add the water, bring to a boil, and stir in the barley. Cover and simmer 20 to 30 minutes or until the barley is puffy and tender. Add the broth and the evaporated milk. Heat through. Ladle into soup bowls and sprinkle with grated cheese and/or crumbled cheese crackers. Makes eight to 10 servings.
Sweet Potato Hash
Serve this savory hash for breakfast or any time of day. Make it vegetarian with garbanzos or add a can of corned beef hash for traditional hash flavor.
1½ cups peeled, chopped sweet potato
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green pepper
15-ounce can garbanzo beans, drained and rinsed OR 15-ounce can corned beef hash
1 package baby spinach, cut in strips (optional)
4 large eggs
Salt, pepper
Stir-fry the sweet potatoes in hot oil, gradually adding the onion and green pepper. Cover and cook over low heat until the vegetables are tender. Stir in the garbanzos or hash, mix well, and heat through. If using spinach, fold it in now.
Using the back of a large spoon, spread the hash into an even layer in the skillet and press the spoon in to make four depressions. Break an egg into each hole, cover, and cook just until the eggs set to your liking. Season with salt and pepper. Makes four servings.
Apricot Raisin Bars
One mixing bowl makes a three-layer dessert treat.
1 stick butter at room temperature
1¼ cups flour
1/3 cup sugar
Set the oven to 350 degrees. Spray a 9-inch-by-13-inch baking pan with nonstick coating. Cut the butter into the flour and sugar, and press evenly in the pan to make a crust. Bake 15 to 20 minutes just until the edges begin to brown.
1 cup golden raisins
2/3 cup apricot jam
Mix raisins and jam in a bowl, and spoon evenly over the crust. Set aside.
2 eggs
1/2 cup packed brown sugar
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans
Using the same bowl, whisk the eggs and add the brown sugar, 1/4 cup flour, baking powder, salt, and vanilla until well blended. Pour over the jam layer and sprinkle with the pecans. Place in the oven for 30 minutes or until the filling is set and browned. Cool in the pan and cut into bars. Makes 24 bar cookies.
Old-Fashioned Camping Quick Fixes
*Cut medium zucchinis in half and scoop out a hot-dog-size tunnel. In each, press a hot dog or a plump, cooked sausage. Arrange the zucchinis in a greased skillet, hot dog side down, and cover the skillet. Cook over low heat until the zucchini is crisp-tender. Serve with cheese sauce.
*Make hash according to an old U.S. Navy cook’s recipe. Fry meat, potatoes, and onions with seasonings as usual and stir in beaten eggs until they set. Then fold in crushed soda crackers just before serving.
*If you have a slow cooker, keep in mind that it can be used to make old-fashioned steamed recipes such as Boston brown bread and Christmas pudding.
*Make hamburgers with ground ham for a change. Combine a pound each of ground ham and ground pork with an egg and seasonings. Form into patties. Cook thoroughly, as for pork.
*Drain and break up canned chunk ham. Add capers, finely chopped scallions, a little grainy mustard, and a measure of grated Swiss cheese equal to the amount of ham. Moisten with mayonnaise. Fill buns. Wrap them in foil and heat them on the campfire or in the oven. Wrap in waxed paper to heat in the microwave oven. Heat just until the cheese melts. Eat out of the wrapper.
*An easy sauce for rice, ramen, or pasta is a can of condensed chicken gumbo soup heated with 1/2 can of water or tomato juice.
*Use an oven roasting bag to marinate, and then roast, game meats such as venison. Marinate in the bag overnight in the refrigerator, turning a few times. Important: Before roasting, add flour, seal, and pierce the bag per package instructions.