Tips from canoe camping days
I picked up an idea during my days as camp cook for weeks-long canoe trips: using shelf-stable, canned meats in recipes. Not only the usual suspects (think Spam, corned beef) but also seafood.
One of my wife's favorite meals is a can of Progresso Manhattan-style clam chowder with a can of clams added to boost up the content. Or, by also adding a bit of tomato paste and some Italian seasoning, you've created "vongole in salsa rossa." Serve over pasta.
Canned crabmeat can be used to make anything fancy. I use crab along with a box of instant fettucine Alfredo to produce a tasty dinner. All shelf stable.
Here's another hint. Miniatures from the liquor store. Keeping minis of sherry and brandy in your larder will do wonders for packaged and canned meals.
Now that we travel in a trailer, we still keep a few of these items on hand in case our stay is extended, stores are far away or we're to tired from the road to cook much.
Bon appétit!
One of my wife's favorite meals is a can of Progresso Manhattan-style clam chowder with a can of clams added to boost up the content. Or, by also adding a bit of tomato paste and some Italian seasoning, you've created "vongole in salsa rossa." Serve over pasta.
Canned crabmeat can be used to make anything fancy. I use crab along with a box of instant fettucine Alfredo to produce a tasty dinner. All shelf stable.
Here's another hint. Miniatures from the liquor store. Keeping minis of sherry and brandy in your larder will do wonders for packaged and canned meals.
Now that we travel in a trailer, we still keep a few of these items on hand in case our stay is extended, stores are far away or we're to tired from the road to cook much.
Bon appétit!
