MOC Recipe Book 2021 - Montana Owners Club

MOC Recipe Book 2021

Main Meals

Cajun Shrimp and Sausage Vegetable Skillet

6 servings

Ingredients:
1 lb large shrimp, peeled and deveined
14 oz pork or chicken sausage, sliced
2 medium sized zucchinis, sliced
2 medium sized yellow squash, sliced
1/2 bunch asparagus, sliced into thirds
2 red bell peppers, chopped into chunks
Salt and Pepper
2 Tbsp olive oil
2 Tbsp Cajun seasoning

Directions:

In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper, salt
and pepper. Add olive oil and Cajun seasoning and toss until coated. Add this to large skillet and
turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables
are tender. Serve and enjoy.

Sloppy joes

3 lbs ground beef

1 onion- 1 green bell pepper-diced
2 cans chicken gumbo soup
2 tbs. mustard
1/4 c. Brown sugar
1/2-1 cup ketchup

Brown ground beef with pepper and onion. Drain. Add remaining ingredients and simmer for a
few minutes. Serve on buns. *This makes quite a bit. I freeze the leftovers in the portions for
one meal and then have a quick, tasty meal on our travel days.

Simple UP Pasty

1/2 lb. ground beef
1 small potato- finely diced
1 carrot shredded
1 small onion-finely diced
Salt and pepper as desired
1 pie crust

Mix beef, carrot, onion, and potato together. Add salt and pepper to taste. Place on one side of
piecrust. Dampen outer edge of pie crust slightly with water. Fold other side over the meat
mixture, trying not to tear pie crust. Crimp edges together. Cut a few slits in the top of the
crust. Transfer to a cookie sheet or any pan. Bake at 350’ for an hour. Filling should reach
165’.

Pesto chicken

1 lb. chicken breast or tenders
Pesto
Small tomato-sliced
Mozzarella cheese

Brush pesto on chicken. Top with Mozzarella and a slice of tomato. Bake at 350’ about 20
minutes until 165’ or on the Blackstone griddle.

Stir fry

1 lb. Chicken- cut into bite sized pieces
1 Green bell pepper-diced
1 Red bell pepper-diced
1 onion -diced
1 tsp. sesame oil
3 or more tablespoons soy sauce.

I always use my Blackstone griddle. Cook chicken in a bit of oil until no longer pink. Cook
vegetables until just tender. Mix with cooked chicken. Add sesame oil and soy sauce. Mix
well. Serve with rice or noodles. (I usually use Lo Mein noodles but have used spaghetti
noodles or fettuccine). Add soy as needed. Can add other vegetables as desired-mushrooms,
zucchini, summer squash, spinach, etc.

TACO RING
INGREDIENTS
1½ lb (700 g) lean (90%) ground beef
1 pkg (1–1.25 oz/30–35 g) taco seasoning mix
1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
2 tbsp (45 mL) water
2 pkg (8 oz /250 g each) refrigerated crescent rolls
1 egg white, lightly beaten
 Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour
cream
DIRECTIONS
Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) Skillet over medium
heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain.

Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese,
and water.
Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly
overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping
in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in
the center of the stone. The narrow triangle points of dough will extend off the edge of the
baking stone. * You can use a regular round baking pan.
Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the
points of triangles up over the filling and tuck them under the dough at center to form a ring.
(Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake
for 25–30 minutes or until it is golden brown. Serve with toppings. 8 servings

STUFFED PEPPERS

4-6 Yellow / Red peppers                        1 lb. raw ground beef or turkey
1/3 cup raw rice                                2/3 cup water
1/2 cup chopped onion, less if preferred         1/2 tsp salt
1/4 tsp garlic powder                           Tomato sauce
1 can Rotel

Wash and hull peppers, cutting off tops only. Lightly salt cavity. Combine meat, rice, water, and
seasonings mixing well. Stuff peppers 2/3 full. Arrange in slow cooker, maybe stacked. Cover
with tomato sauce / Rotel mixture. Cover and cook Hi 3-4 hrs. Low 6-8 hrs. I serve with mashed
potatoes.

Easy Polish Sausage all in one Meal

2 cans of Cut Green beans
2 cans of sliced potatoes
1 envelope of onion soup mix
1 package of polish sausage (you can use the Turkey variety as well)

Take polish sausage and cut into 1 inch round pieces. Place all the ingredients in a slow cooker
or Instapot in slow cooker mode.

Cook on high for an hour checking sausage to see if tender. You can adjust the time to your
liking. Cooking on low will require a longer time but is nice if you’re not in a hurry to serve.

When I’m in a hurry I put in Instapot and use pressure cooker mode in low and only set time for
maybe 5 min!

Mississippi pot roast

Chuck roast or sirloin tip 4 lb.
1/2 stick butter
Au jus mix
Dry ranch mix
1/2 jar pepperoncini peppers and juice
Mushrooms, carrots, onions, potatoes
3 to 4 hours on high or 6 to 8 on low in crockpot
I add the fresh mushrooms towards the end.

Red Beans and Rice

Goya dried red beans
Andouille sausage (grill it or sauté it first)
Blue Runner Canned creamy creole style red beans (Walmart)
Soak and partially cook beans
Then you can finish in the crockpot or on the stove top.
Serve on white rice with crusty bread

Sweet Italian sausage with penne pasta

1 lb penne pasta
1 lb broccoli floret (I use frozen)
8 ounces Italian sausage, cut in bite-size chunks (sweet & mild)
2 tablespoons garlic, minced (you can use less if you want)
2 tablespoons butter
½ cup grated pecorino Romano cheese

Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It
will make your sauce slide off the pasta later. Meanwhile, heat the oil (medium-high heat) in a large
skillet and sauté the broccoli, sausage, and garlic until tender and starting to brown, about 15 to 20
minutes. Toss the butter, hot pasta, sausage mixture and Romano cheese together and serve. Pass the

grated cheese at the table

One Skillet Pasta

3/4-pound Italian pork sausage
1-1/4 cups water
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 cup Hunt's® Tomato Sauce
8 ounces dry penne pasta, uncooked
1/4 cup grated Parmesan cheese

Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with
spoon to crumble. Drain; return to skillet.

Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a
boil. Cover: reduce heat and cook 15 minutes or until pasta is tender.

Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.
Quick and Easy Kielbasa

Use: electric griddle or skillet or on an outdoor griddle on the grill

Get skillet or griddle hot and coat with a little oil. Slice kielbasa or smoked sausage or andouille
and sliced onions and peppers. Season with your favorite spice with a kick. Serve over rice with
a salad or you can add sliced small red potatoes to the griddle and cook them with the sausage
and omit rice.

Cottage Meat Loaf

1 1/2 lb. lean ground beef or venison or bison
1/2 c ketchup
1/3 c tomato juice
1/2 tsp salt and 1/2 tsp pepper
1/4 to 1/2 tsp red pepper flakes
2 beaten eggs
3/4 c breadcrumbs (I use Panko)
1/4 chopped onions
2 tsp mustard
In large bowl combine ketchup, mustard, juice, salt and peppers, eggs, crumbs, onion
Mix well. Add meat and mix gently and thoroughly.

Press and shape in pan sprayed with non-stick spray.
In small bowl combine 1 tsp mustard, 4 tsp brown sugar and 1/2 cup ketchup
Mix well.
Spread over loaf.
Bake at 400 for 45 minutes. In my RV oven it takes quite a bit longer.

Chicken Chili

Tips: for a large crowd and using a very large crockpot triple the recipe.
Substitute additional diced tomatoes for tomatillos. Add red pepper flakes or salsa for heat.
Serve with cilantro, cheese, avocado, sour cream, tortilla chips, etc.
2 Tbsp veg oil
1 chopped onion
2 cloves minced garlic
14.5 oz chicken broth
18.75 can tomatillos drained and chopped
16 oz diced tomatoes
7 oz can diced green Chile
1/2 tsp oregano
1/2 tsp ground coriander seed
1/4 tsp cumin
2 ears corn, kernelled
1 pd diced cooked chopped chicken
15 oz can white beans
Salt and pepper to taste
Heat oil and cook onion and garlic till soft. Stir in broth, tomatoes, chiles and spices. Bring to a
boil then simmer for 10 min. Or throw it all in the crockpot. Add corn removed from cob (or use
canned corn), chicken and beans. Continue simmering and season to taste.

Bacon Covered Kalua Pork Recipe
3.5-6 lb boneless pork roast
6-8 slices of bacon
6 cloves peeled garlic (I used more)
1 TBS Hawaiian or White Sea Salt
1 TBS liquid hickory smoke

Rinse and pat dry pork roast. Trim fat off meat. Poke holes over entire roast with knife. Push
pieces of garlic in the holes. (Try not to lose the holes before you finish!!) If roast needs help
keeping a nice shape, use bakers twine to tie it together.

Sprinkle meat with 1 tablespoon of liquid smoke (optional), then rub the Sea Salt into the meat.

Lastly, take bacon strips and wrap around roast. (I used tooth picks to hold it on the meat.)

Finally, brown or braise the roast in the pot, cooking the bacon a bit. Turn the pot and use
Meat/Stew setting on high and cook 60 minutes. Let pressure off naturally. Use fork to pull
apart.

To freeze for later, I chilled the broth, removed the fat, and put the juice back on the meat. The
juice works for reheating the meat and protects from freezer drying it out!

You can make the preparations and freeze before cooking also. Make sure it thaws completely
before cooking. Can also be cooked in a crock pot on low for 12-14 hours.

BEEF STROGANOFF
 Servings                         6 servings
INGREDIENTS

    •   1 large onion diced (about 1 cup)
    •   1 1/4 lbs. boneless beef sirloin steak cut into thin strips (I use stew meat)
    •   1 tsp paprika
    •   1/2 tsp garlic powder
    •   4 cups uncooked extra-wide egg noodles
    •   2 cups Beef Broth or water
    •   2 tsp Worcestershire sauce (I use ½ this amount)
    •   1 can Condensed Cream of Mushroom Soup 10 1/2 ounces
    •   1/4 cup sour cream
    •   2 tbsp chopped fresh parsley

INSTRUCTIONS

   1. Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and
      noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles
      and spoon the soup on top (the order is important, so don't stir until after the cooking is
      done).
   2. Lock the lid and close the pressure release valve. Pressure cook on High pressure,
      setting the timer to 8 minutes (timer will begin counting down once pressure is reached-
      it takes about 15 minutes). When done, press Cancel and use the quick release method
      to release the pressure.
   3. Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and
      sprinkle with the parsley before serving.

SOUP

TACO SOUP

3 cans diced tomatoes
1 can ROTEL
1 can Corn
1 can kidney beans
1 can black beans
1 pkt of Taco seasoning
1 pkt Ranch seasoning
1 lb. of ground meat (I prefer Turkey, beef, or chicken work well too)

Brown meat, drain if necessary. Add seasonings and mix well. Combine ALL ingredients in Crock
pot and let cook till HOT. I serve with sour cream, shredded cheese, and Frito’s corn chips

Breakfast

Omelet in a Bag

This is great for a large crowd camping together.
Have a very large pot of boiling water on a camp stove or fire.
Use BPA free quart size baggies
Chop the ingredients ahead of time.
We had a crowd of 24 and prepped sausage, bacon, cheese, tomatoes, spinach, jalapeños, bell
peppers, and onions
Each person puts however many eggs they want in a baggie.
Add your ingredients and zip the bag closed.
Squish the ingredients well.
Release the air.
Drop the baggie into boiling water and cook for 13 minutes.

Serve with biscuits hot out of the rv oven.

Salads

Broccoli cauliflower Salad

5 c broccoli florets
5 c cauliflower florets
2 c shredded cheddar cheese
2/3 c chopped onion
1/2 c raisins or craisins
1 c Mayo
1/2 c sugar
2 T apple cider vinegar
6 bacon strips cooked and crumbled
1/4 c sunflower seeds
In large bowl toss veggies, cheese and raisins. In small bowl combine Mayo, sugar and vinegar.
Pour over salad. Toss to cost. Cover and store in fridge a couple of hours. Add bacon and seeds
before serving.

Mexican Salad w/Honey Lime Dressing

2 1/2 c chopped romaine
15 oz black beans drained and rinsed
3/4 chopped and seeded tomatoes
3/4 c kernel corn
A little green onion
1/2 an avocado, peeled and diced
1 chopped red bell pepper
1/4 c feta
Dressing: 1 clove garlic
2 T finely chopped cilantro
1 t minced jalapeños
1/4 lime juice
2 T olive oil
2 T honey

Awesome Cole Slaw

Combine: 1 c sugar, 1 c water, 1 1/2 c apple cider vinegar, 1 1/2 tsp celery seed, 1 1/2 tsp
mustard seed, 1 t kosher salt
Boil together for 1 minute.

Combine: 2 10 oz angel hair slaw packages, 1 1/4 c shredded carrots, 1 c thin sliced red bell
pepper, 1 c thin sliced Vidalia onion

Pour hot mixture over slaw.
Cover and chill 12 hours. Keeps 7 days.

Greek Pasta Salad

1# spiral tri colored pasta undercooked and drained
1/2 to 1 # crumbled feta
1 chopped bell pepper
1 large can sliced black olives
1 finely sliced onion
1 can marinated artichoke hearts quartered (save marinade)
Gently fold pasta and cheese with other ingredients.
Toss with 2 c red wine vinaigrette dressing.
Cover and store in fridge. Keeps a week and is better after a day or two.

Red wine vinaigrette (or your fav recipe for this dressing)
3/4 c red wine vinegar
3/4 c olive oil or marinade and oil to make 3/4 cup
3/4 c vegetable oil
Pinch of sugar
Optional: add garlic, thyme, basil and tabasco
Makes 3 cups and keeps 2 weeks in fridge.

Dessert

Cobbler

3 cups fresh fruit (peaches, blackberries, blueberries, or strawberries,
1 T lemon juice
1 c plain flour
1 c sugar
1/2 t salt
1 egg, beaten
3 T melted butter
Arrange fruit in pan. Sprinkle with lemon juice.
Sift together flour, sugar, and salt.
Add egg to dry ingredient and toss with fork till crumbly.
Sprinkle over fruit.
Sprinkle cinnamon on top.
Lightly drizzle butter on crust.
Bake at 375 for 40 min or till crisp/browned.
Do NOT store covered or in fridge or it will get soggy.

DOUBLE D (Delicious) FRUIT PIZZA

CRUST
1 cup flour
1 stick butter (1/2 cup) melted
½ cup powdered sugar
Mix into ball, pat/spread onto a 14“pizza pan. Bake at 325 until lightly brown.

Filling #1
1 package (8 oz) cream cheese
½ cup sugar
½ teaspoon vanilla
½ teaspoon lemon juice
Blend together & spread on crust.

Filling #2
1 cup mashed raspberries
4 tablespoons sugar
1 tablespoon corn starch
Cook until glossy & thick (approx. 5 min cook time). Cool & spread over filling #1.
Slice or place fresh raspberries over filling #2 & refrigerate until served.
You may find that the crust recipe spreads out thin so if you want a little thicker crust,
double the recipe. This is also great with Strawberries, Huckleberries, Blueberries,
Marion berries & Blackberries, in place of Raspberries or even a mixture of berries.

************************************************************************************************
One of the things about Tiny Kitchens is storage. We purchased a Lekue silicon popcorn maker.
It collapses to a thin size. Add 1/3 cup of popcorn (we like Orville Redenbacher’s). No oil, just
popcorn. Hit the 5 minute button on the microwave and let it pop (at home, 2 minutes 30
seconds). Salt and top as desired. Great bed snack.