Camp Kitchen: Holiday Recipes
Wave a wand and your Thanksgiving turkey shrinks to manageable size. Christmas pudding pours out of a bottle and a vegetarian main dish cooks in a shiny tinsel wrap. Here’s how to put a happy hooray on holiday-time camping meals.
Honey, I Shrunk the Turkey
3 large Cornish game hens (about 1-1/2 pounds each)
6-serving box cornbread stuffing mix
1/2-cup golden raisins
2 unpeeled navel oranges, thinly sliced
Ask your butcher to cut the hens in half but keep them frozen. Thaw hens in camp and discard giblets. Lay out six rectangles of heavy-duty foil, spray centers with buttery spray and place half a hen on each, skin side down. Sprinkle with salt and pepper. Add water to stuffing mix until it sticks together, stir in raisins, and place a portion of stuffing inside each hen. Top with two or three orange slices. Bring up ends of the foil and roll down. Roll up sides. Place packets on the grill, hen side down, for 20 minutes over medium heat. Turn and grill 20 minutes longer, stuffing side down. Then turn and grill five more minutes. Test one packet for doneness. Discard oranges before eating.
Stuffed Faux Turkey Tenderloins
Butter-flavor pan spray
4 thin slices of large onion
4 thin rings of sliced large green pepper
4 giant portobello mushroom caps
1 tablespoon canola oil
1/3-cup dried cranberries
4-serving packet cooked rice and wild rice
Lay out four rectangles of heavy-duty foil. Coat the centers with buttery spray. Place an onion slice topped with a green pepper ring on each. Nestle a portobello, top down, in each ring. In a nonstick skillet, toss pecans in hot oil just until toasted. Turn off heat and stir in rice and cranberries. Divide rice mixture among the portobellos, pressing to make a mound. Bring up ends of foil and roll down. Fold sides over several times. Put packets on a hot grill, onion side down, for 10 minutes. Turn and cook five more minutes. Turn again and cook five more minutes. Open foil carefully. Steam will be hot. Eat out of the foil or turn out on plates.
Three Kings Bread
Traditionally this is a rich and yeasty dough, baked with a tiny doll inside to represent Jesus. The person who gets it will have luck throughout the year. Substitute a pecan, walnut or dried apricot for the doll.
2 packages crescent rolls
1 teaspoon cinnamon
3 tablespoons sugar
1 cup powdered sugar
2 to 3 drops vanilla extract
Unroll dough, separate into eight squares and sprinkle with cinnamon-sugar mix. Roll squares separately and arrange in a ring in a baking pan. Bake according to package directions. While bread cools, add vanilla to powdered sugar and beat in just enough water, drop by drop, to form a thin frosting. Put the frosting in a sandwich-size, zip-top bag. Cut off one corner of the bag to form a tiny nozzle and drizzle frosting over bread.
Stained Glass Pudding
Chill gelatin in flat-bottom refrigerator containers small enough to make the gelatin about 1/2-inch deep.
4-serving packet red gelatin dessert
4-serving packet green gelatin dessert
1 packet instant vanilla pudding
2 cups cold milk
White chocolate bar
Dissolve one packet gelatin in one cup boiling water. Add 1/2-cup cold water and pour into a container sprayed lightly with nonstick spray. Do the same with the green gelatin in another container. Chill. To serve, turn out gels on a cutting board and cut into bite-size blocks. Arrange red and green blocks in eight serving dishes. Put two cups cold milk in a quart-size bottle. Add the instant pudding. Shake vigorously 20 seconds and quickly pour over “stained glass” blocks to form a snowy cap. Use a vegetable peeler to shave chocolate over puddings. Note: For Thanksgiving use orange and yellow gelatins. Regular or sugar-free gelatin and pudding can be used.
* Bring holiday cookie cutters and let kids use them on Jello jigglers or sheets of fruit leather. Metal cutters work best.
* Sprinkle popcorn with cinnamon sugar for a snack or dessert.
* Bring a homemade or store-bought cheesecake. In a small saucepan melt a can of whole cranberry sauce with two to three tablespoons strawberry jam over low heat just until it’s spreadable. Spread on cold cheesecake and chill until it sets. Leftover sauce tastes good on toast.
* Bring a can of diced green chiles and a jar of roasted red peppers. Use them to add color to grilled provolone sandwiches, salads, chili or bruschetta.
* Using a cutting board and chef knife, cut peanut brittle into shards and sprinkle over pumpkin pie.
* Stir-fry snowpea pods and strips of red sweet peppers in hot oil just until crisp-tender. Sprinkle with sesame seeds and serve as a side dish.
* Bring three-dozen unfrosted cupcakes. In camp remove papers, top with white frosting and sprinkle with green sugar. Fill a round plate with cakes, then add a smaller ring of cakes atop the first ring and repeat. Soon you will have a cupcake Christmas tree. Top with a marshmallow star stuck on a toothpick. Serve with two spoons.
* Bring plain butter cookies, tubs of frosting and trims galore to create a fresh tray of holiday cookies in camp each day.
* Bring paper lunch sacks to make lumineria to place around the campsite. Put enough sand in the bottom to weight the bag, then add tea lights.
For more Janet Groene recipes to go CampAndRVCook.blogspot.com.