Camp Cooking in the Dog Days

RV & CAMPING MAIN DISH OF THE WEEK

Saucy Spanish Chicken Stew

1 rotisserie chicken

1/3 cup dry sherry

1/3 cup golden raisins

8 ounces chorizo sausage, chopped

1 tablespoon vegetable oil

Medium onion, diced

2 tablespoons minced garlic

Medium zucchini, diced

2 carrots, peeled and sliced

1 cup water

1 chicken bouillon cube

2 cans, 8 ounces each, tomato sauce

1. Cut the roasted chicken in 6 to 8 portions. Set aside, 

2. Put sherry and raisins in a bowl or jar and set aside to soak* 

3. Sizzle chorizo in hot oil, gradually adding vegetables to coat with pan droppings

4. Add water, bring to a boil and dissolve bouillon. Cover pot, reduce heat and cook until vegetables are tender 

5. Add tomato sauce and chicken parts. Cover and simmer until heated through. Stir in raisins.  Serves 6 to 8. 

Garnish with lime wedges and serve Cuban bread to slurp up the sauce.

* Raisins get plump faster if you can warm the sherry first

LIFESAVER SAUCE OF THE WEEK

Lox Mayonnaise

Need a sumptuous sauce to perk up tonight’s so-so seafood dinner? Wow ‘em with this easy mayonnaise.

2 cups good quality mayonnaise

½ cup finely chopped lox (smoked salmon)

2 tablespoons chopped capers, drained

2 tablespoons minced sweet onion such as Vidalia

Lemon juice to taste

Stir everything together and chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, beer-battered fried fish or crispy fish cakes. Keep in the refrigerator for up to four days. 

BE PREPARED 

BLACK POT RECIPE OF THE WEEK

As always, fire management is important to keep pots from boiling dry. Fuels, fires, pots and lids vary.  If one can of soda is not enough here, add water or broth rather than a second can of soda. 

Pepped Up Beef Stew

2 tablespoons flour

1 teaspoon salt

½ teaspoon pepper

1 1/2 pounds beef for stew in small cubes

2 tablespoons vegetable oil

3 to 4 medium potatoes, cubed

2 to 3 carrots, peeled and cut up

Large onion, diced

12-ounce can Dr. Pepper soda

1 cup peas, thawed

Put flour, salt and pepper in a bag and shake the meat to coat it. Over a hot fire, brown meat in hot oil, gradually adding vegetables to coat with pan drippings. 

Add half the Dr. Pepper, bring to a boil, then move to well-starting coals. Cover and simmer gently, adding more soda and liquid as needed, until everything is tender and swimming in a smooth sauce.  Serves 6 to 8. 

VEGETARIAN MAIN DISH OF THE WEEK

Hungarian Cheese Noodles

2 cups egg noodles

2 tablespoons olive oil 

Medium onion, diced

1 tablespoon minced garlic

14-ounce tub small curd cottage cheese

1 cup each sour cream and plain yogurt

2 tablespoons each poppy seeds, Worcestershire sauce

Hot sauce

While noodles boil in salted water, heat one tablespoon of the olive oil in a skillet and stir-fry onion and garlic to soften.

Drain noodles, return to the pot and toss with the other tablespoon of olive oil. Fold in cottage cheese, sour cream, yogurt, poppy seeds and Worcestershire. Cover the pan and cook over very low heat, stirring occasionally until it’s thick and creamy. Serves 4 as a main dish. Pass the hot sauce. 

BONUS RECIPE

Sandwich Meat Casserole

From humble bologna to fine quality turkey and ham, sandwich meats are sold in vac-pacs with an extended life in your camp cooler.  (Watch use-by dates, keep sealed and keep cold.). 

With some tweaking they can be turned into hot, knife-and-fork camp meals. Here’s one.

12-ounce vac-pac sliced turkey 

6-ounce vac-pac slliced or diced ham

2 tablespoons butter, bacon fat or lard

2 onions, diced

1 ½ to 2 cups sliced mushrooms

1 can condensed, low sodium cream of mushroom soup

1/3 cup milk or water

2 tablespoons soy sauce or ketchup

Chop meats and sizzle in hot fat, gradually adding onions and mushrooms. When everything is nice and brown, whisk soup, water/milk and soy sauce/ketchup until smooth and creamy. Cover over low heat for a few minutes to heat through and blend flavors. Spoon over rice, pasta, noodles, split biscuits, toast or campfire-roasted potatoes. Serves 4 to 6.

PARK POTLUCK DISH OF THE WEEK

Chickpea Pasta Salad

2 cans, 15 ounces each, garbanzos (chickpeas), drained and rinsed

2 cups cooked and drained spiral pasta

Medium red sweet pepper, seeded and diced

2 or 3 ribs celery, diced

½ cup sliced scallions, white and light green parts only

Small head lettuce, cut in bite size

Small can diced water chestnuts, drained and rinsed 

Italian dressing to taste

Mix everything well, add dressing to taste and chill. Stir, garnish and serve. Makes 8 to 10 potluck servings. 

Garnish suggestions: Just before serving, top with sliced radishes toasted sesame seeds, freeze dried chives or parsley sprigs

SIDE DISH OF THE WEEK

Get a starch and green vegetable in one hot dish, then add Swiss cheese for a flavorful binder.

Beans, Greens ‘n Barley

2 cups cooked barley

½ cup bottled Italian salad dressing

2 cans cut green beans, drained

About 1 cup fresh spinach, cut chiffonade style

Slivers of Swiss cheese ad lib

Cook and drain barley. While it’s hot, toss with salad dressing. Fold in spinach, green beans and some of the cheese. Top with remaining cheese slivers. Serve warm or at “room” temperature. 

Cook’s note: To cut spinach, remove any tough stems, roll leaves into a log and cut with scissors into small strips. 

NO BAKE DESSERT OF THE WEEK

Lemon Yogurt Icebox Pie

9-inch crumb crust, store-bought or homemade, chilled

8-ounce package cream cheese, softened

1/3 cup water, milk or light cream

1 cup lemon flavor yogurt

1 cup orange flavor yogurt

1 package instant lemon pudding mix

Optional: Whipped topping

Blend cream cheese and 1/3 cup liquid, then whisk in the two cups yogurt. When it’s smooth, add lemon pudding mix. Whisk until it begins to thicken, then quickly pour into crust.  Serve as is or with whipped topping.