Part of every RVing preparation is having a checklist of what you need to bring along your long road trip and what’s at the top of your list? FOOD!!!
RVing never gets better without good food that is effortless to cook, easy to serve, fits your budget and guaranteed mouth-watering.
Making your Pancakes:
- In the other clean glass jar add: 3 tablespoons melted butter (tip: you can melt this right in the pan you will use to cook), 1 1/2 cups milk, and 1 egg. Shake the ‘wet’ jar until the egg is nicely mixed in. (You can also whisk it around with a fork).
- Pour the wet jar contents into the dry jar ingredients.
- Replace the lid and shake for around 2 minutes. This is a great job for kids!
- Rest batter for 5 minutes.
- Heat a large pan over whatever surface you have. Grease with melted butter or just rub your butter pat on the pan. (Best to re-grease between batches).
- Pour out pancakes onto the pan. You will see the batter is lumpy, but it will taste good.
- Flip when you see bubbles.
- Eat when done on both sides!
- Egg sandwiches
Making your egg sandwich:
8 peeled, chopped, hard-cooked large eggs*
1/4 cup mayonnaise $
2 tablespoons chopped dill pickle $
2 teaspoons Dijon mustard
1 1/2 teaspoons sliced chives
1/2 teaspoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
8 lightly toasted slices white or rye breadTo hard-cook eggs, cover them with 1 in. water and bring water to a boil. Remove pot from heat and cover it with a lid; let stand 12 minutes. Drain and peel eggs.
- Omelets in a bag
Making your Omelet in a bag:
-2 or 3 eggs
-a plastic bag with a very good seal
-a medium pot
-enough water to fill the pot about halfway
-a large spoonYou should also get other spices, cheeses, and toppings as desired.
– Start heating your water now, as it needs to be at a rolling boil to cook your food.
– Crack the eggs directly into the bag and shake or whisk well. Add desired spices and mix again.
– Pour mixture into the bag. Make absolutely sure that you have removed all air from the bag!
– Put the bags directly into the boiling water. Let them sit for at least 13 minutes to become fully cooked. Believe me, you don’t want food poisoning for 3 days because you were too impatient to wait 13 minutes.
- Campfire Sandwiches
Making your Campfire Sandwich:
- 1 loaf Italian bread (10 to 12 inches)
3 tablespoons butter or margarine, softened
1 tablespoon spicy brown or country-style Dijon mustard
6 slices (1 oz each) Swiss cheese
3/4 lb thinly sliced fully cooked ham
- 1 loaf Italian bread (10 to 12 inches)
1. Heat gas or charcoal grill. Spray 25×18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
2. Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
3. Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
- Curly dogs
Making your Curly dogs:
8 Rhodes dinner rolls, thawed but still cold
1(8 ounce) package hot dogs, 8 count
1. Roll each roll into a 14 to 15-inch rope. Twist rope around each hot dog 4 or 5 times, securing ends in dough. Place on a large sprayed baking sheet. Bake immediately at 350°F 15-20 minutes or until golden brown. Serve immediately with desired condiments.
2. These curly dogs may also be cooked over hot coals at a summer cookout.
- Aunt Helen’s Sloppy Joes
Making your Aunt Helen’s Sloppy Joes:
-1⁄2medium onion, chopped
-1⁄2medium green pepper, chopped
-1-2 tablespoon Worcestershire sauce
-1tablespoon brown sugar
-1⁄2teaspoon chili powder
-1⁄2tablespoon yellow mustard
1. Brown meat; drain.
2. Add and blend all other ingredients.
3. Reduce heat to low after bringing to boil. Simmer 1 ½ hours on low heat.
4. Serve on buttered and grilled buns with pickles and mustard.
- Campfire eclairs
Making your Campfire Eclairs:
-¾ inch wood dowels – I got mine in the finishing dept. of Home Depot
-Non- stick aluminum foil – This made prep and clean up easy!
-1 tube refrigerated crescent roll dough
-2 pudding snack packs
-1 can chocolate frosting
-Whipped spray cream in a can
1. Wrap the end of your wood dowel with nonstick foil.
2. Cut the dough to your desired size and wrap it around the foil end of your dowel.
3. Hold it over the fire above the flames, rotating until it is golden brown on all sides.
4. When it is golden brown on all sides, let it cool slightly. When cool enough to touch, gently slide the eclair shell off the end of the stick.
5. Place shells on cutting board to cool.
6. Carefully spoon pudding into shells.
7. Top with chocolate frosting. We liked a generous amount!
8. Now top with whipped topping and you have the prettiest, great tasting campfire dessert this side of the Mississippi. And that is no matter what side of the Mississippi you are on!
- Cake in an orange
Making your Cake in an Orange:
-1 recipe chocolate cake batter, prepared in advance (box mix is fine)
1. Cut the tops off the oranges and scoop out the pulp.
2. Fill the oranges three-quarters of the way with the chocolate cake batter (or cake mix) of your choice, then put the orange tops back on and wrap each orange in aluminum foil.
3. Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.
There you have it! Recipes and meals that you can share with your family and friends while on your road to adventure. Have a happy tummy!