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Cooking From Your Cabinets
Rate it! Votes (0) | Comments (0) By Bob Carter Posted July 29th, 2007 Bob Carter is the author of California Travelers' Trivia: Historic and Contemporary--Fabulous Firsts, Fascinating Facts, Legendary Lore, One-of-a-Kind Oddities, Tantalizing Trivia, (2001, TwoDot)	California Travelers' Trivia: Historic and Contemporary--Fabulous Firsts, Fascinating Facts, Legendary Lore, One-of-a-Kind Oddities, Tantalizing Trivia

I've been looking for something like Amy Schamburek's recipe for years. I finally found it, tried it, and want the whole world to have it to print out and keep handy. It's an easy, ideal way for campers and RVers to mix and match the night away and end up with some mighty fine campground fixin's.  Amy's a young mother of four so her time is limited and this recipe helps her combine ingredients to prepare a fine skillet meal or a pleasant warm casserole.

Amy says she's kept this "Master Recipe" for those nights when she's not sure what to make and doesn't want to run the grocery store.

You may use leftovers, clean out the refrigerator or even raid your cupboards. There are two types of meals you can make from this, Skillet or Casserole.

For the campers among us, this quick and easy way of cooking allows extra time to sit, knit, fish, hike, snooze, or any of the other things we enjoy in the great outdoors.

Choose ONE from EACH of the Categories:

BREADS AND CEREALS (1 cup raw) Macaroni Spaghetti Rice Any types of Pasta

SAUCE (1 can plus 1 1/2 cups of milk or water) Cream of Potato Cream of Chicken Cream of Mushroom Cream of Celery Tomato Soup French Onion Soup Cream of Broccoli

MEAT, POULTRY, FISH OR BEANS (1 -1 1/2 pounds COOKED) Chopped Beef or Turkey Ham cubes Chicken Turkey Tuna Salmon Beans Frankfurters Eggs

VEGETABLES (1 1/2 to 2 cups canned, cooked or raw) Carrots Peas Corn Green Beans Broccoli Spinach Mixed Vegetables Green Pepper

DAIRY (optional) 1 to 2 cups of cheese or combination Cheddar Mozzarella Co-Jack Swiss Provolone Muenster

1. Choose one food from each of the four food groups above (dairy is optional). Stir in a skillet, or in a bowl for a casserole.

2. Season to taste with salt and pepper. Other suggestions to add more flavor are: garlic, chopped onion, basil, oregano, green pepper, green onions.

For a skillet supper:
Bring to a boil, reduce to lower setting, cover pan and simmer 30 minutes until pasta or rice is tender. Stir often to keep items from sticking. Stir in cheese the last 5 minutes.

For a casserole:
Bake at 350° F. for one hour, covered.

Add a sprinkle of cheese to top for the last 10 minutes. Some other toppings are tater tots, crushed corn flakes, crushed potato chips or bread crumbs.

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