Merry Meals for Camping

 

Copyright Janet Groene 2024. To ask about rates for reprint rights for this content or to place an ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

 

 
THUMBNAIL RECIPE OF THE WEEK
Banana Bread Helper (Kris Kringle Version)
In a sealable bag place ½ c. sugar, 2 c.flour, 1 t. each baking powder & baking soda, ½ t. salt.  In a small bag place ½ c. chopped candied cherries. In camp mash 3 bananas +1/3 c. vegetable oil + 2 eggs. Add helper. Mix. Fold in cherries.  Bake in loaf pan.

HOLIDAY RECIPE OF THE WEEK
    Just in time for Christmas Eve feasting in the campground is a rich cheesecake. It’s easy to mix in a small galley and bake in an RV oven. It’s  also a good bake-and-take treat that keeps for several days in the fridge.

Bacon-Licious Cheesecake

 

½ cup crumbs made from bread, crackers or pretzels
1/4 cup grated Parmesan cheese
1/4 stick butter, melted
    Mix these ingredients in a 9-inch, deep dish pie plate and press an even layer on the bottom  to form a crust. Bake 10-12 minutes at 325 degrees. Cool the crust and keep the oven at 325 degrees while you make the filling. 

2 bricks of cream cheese, 8 ounces each
1/4 cup evaporated milk or whipping cream
2 eggs
2 medium plum tomatoes, diced and drained
2 tablespoon finely chopped  sweet onion, drained
4-ounce packet, can or jar of real bacon crumbles (no substitutes)

    Let cream cheese come to “room” temperature. Blend cream cheese, milk or cream and eggs until smooth. Stir in tomatoes, onion and bacon crumbles. Bake about 45 minutes or until the filling is firm.  Cool and chill. Cut in wedges.

 

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Camping and RV Recipe of the Week
Christmas Coffee Mix
    Invite the campground neighbors in for a coffee that will make you a legend. Multiply the recipe many times to have a big supply for yourself and gifts. 

 

½ cup plus 2 tablespoons instant coffee granules
½ cup  French vanilla creamer powder
1/4 cup sugar
1 teaspoon ground cinnamon
 

   Combine ingredients in an airtight container and keep dry. To prepare coffee put a tablespoon of the mix in a mug and add about 3/4 cup boiling water. Stir well. Serve as is or with a dollop of whipped cream and/or a shot of peppermint schnapps. 

 

Campground Potluck Recipe of the Week
No Added Sugar Cranberry Sauce
    At campground rallies and potlucks there is always a need for dishes that are sugar free, low salt, gluten free or otherwise suitable for folks on special diets.

 
2 bags, 12 ounces each, fresh cranberries
2 cups water
1 package sugar-free orange Jello
1 package sugar free raspberry Jello
20-ounce can pineapple tidbits in their own juice
 

   Cook cranberries in water until they pop. Stir in gelatin mix well until it dissolves. Stir in pineapple tidbits with their juice. Chill until firm. Serves 16.     


Tips for the Camp Cook

Gambits with Ham Bits:
A fully cooked ham is a camper's best friend for the holidays. Bake it, barbecue it, serve it hot or cold. Here are delicious ways to use that leftover  Christmas ham right down to the last oink. 

 * Arrange ham slices in a pan or on a heat-able platter or skillet. Mix a can of whole cranberry sauce , ½ cup honey and ½ teaspoon ground cloves. Nuke, bake or heat on the stove just until warmed through.

* Dice ham and stir into boxed mac and cheese, made according to package directions. Add a cup of thawed peas for color.

* Arrange ham slices in a baking pan. Sprinkle with a teaspoon of dry mustard mixed with 1/4 cup brown sugar. Add just enough milk to cover and bake uncovered at 325 degrees to reduce milk to a glaze.

* Cut ham scraps in fine dice and stir into ready-to-serve Spanish Rice with drained, diced chilies to taste and a tablespoon or two of crisp bacon bits. Heat gently to warm through. 

* Beat 2 eggs in a bowl with ½ cup flour, 1 teaspoon baking powder and ½ teaspoon cinnamon. Drain a 28-ounce can of sweet potatoes and mash them into the egg mixture. Fold in ham bits. Cook as for pancakes and serve as is or with pancake syrup.  

* Buy a tub of macaroni salad in the deli and stir in ham bits plus chopped sweet pickle to make it a cold main dish.

 
* Lastly, stew the ham bone over the campfire all day with pre-soaked beans or peas. Discard the bone where animals can’t get it. 

 
Freeze-Ahead Recipe of the Week
Lamb and Lentils
Freeze this tasty main dish complete with rice. Or to save space, cook fresh rice in the campground as needed.  

 

 

 1 cup dried lentils, washed and picked over

1 ½ cups ground lamb
1 teaspoon minced garlic
2 tablespoons curry powder    
14.5-ounce can diced tomatoes
½ cup dry sherry
1 tablespoon dried parsley flakes
Salt to taste
6 cups cooked rice (optional)

    Cook lentils according to package directions and set aside. Fry out lamb and spoon off excess fat. Continue cooking over high heat, stirring in garlic and curry powder. When lamb is browned stir in tomatoes, sherry and seasonings. Stir in lentils. Cool. Package for the freezer, allowing ½ to 2/3 cup per portion. Thaw, heat and serve over rice.
    If you freeze it mixed with rice, allow  about 1 1/2 to 2 cups per portion. To serve, thaw and heat. 

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Camping! Cooking! Eating!

 

Copyright Janet Groene 2024. To ask about rates to use this copyrighted content, or to place an ad on all six Groene sites for one year, one low rate, contact janetgroene@gmail.com/ 

CALIFORNIA DREAMIN'? See Happy Traveler resort at right.   

 

                                     On the reindeers' day off, Santa uses an RV
 

THUMBNAIL RECIPE OF THE WEEK
Potato Scallop  “Helper”
Remove dried potatoes and flavor packet from the box of scalloped potato mix. Open flavor packet and discard its bag.  Seal in a zip-top bag with torn up snipped, dried  chipped beef, 2 T. dried onion bits, 1 packet chicken gravy mix and 1 T each low sodium beef bouillon & dried parsley flakes. Keep cool and dry. In camp, bring 3 1/2 cups water to a boil. Add 'helper". Reduce heat, cover, simmer until tender & creamy. Optional: stir in a handful of thawed peas for the last 2 minutes.


Camping and RV Recipe of the Week
Tangy Tango Skillet

    Make this easy skillet recipe without the chicken as a side dish or add chicken to make an economical main dish with a Mexican accent.  

 

14.5-ounce can  cream style corn
2 eggs
½ cup milk
8.5-ounce package of cornbread mix
1 teaspoon smoked paprika
12- to 16-ounce package cooked, unbreaded chicken strips
8-ounce package of Mexican blend shredded cheese
10-ounce can or jar of enchilada sauce

    Heavily grease a 12-inch skillet. In a bowl whisk corn, eggs and milk. Stir in cornbread mix, paprika , chicken strips and about 1/4 of the cheese. Cover and cook over medium heat for  15-20 minutes or until it’s firm.
    Using the round handle of a wooden spoon, make holes in the cornbread and slowly drizzle the enchilada sauce over it. Top with remaining shredded cheese. Cover and return to heat until it’s heated through and cheese melts.
.

See Janet Groene’s recipes at Boat Cook  that use 100% shelf-stable pantry ingredients. Use them for emergencies when all fresh foods are gone. They are ideal for  boondocking or emergency situations such as fridge failure.


Camp and RV Recipe of the Week
Chicken Skillet for Two

 

 

      Use a packet of ready-to-serve rice, leftover rice or rice made from scratch. 

2 tablespoons butter
1 whole boneless, skinless chicken breast
Flour, salt and pepper
1 teaspoon powdered chicken bouillon
3/4 cup apple juice
Small can or jar of mushroom pieces, well drained
1 packet fully ready-to-serve rice OR
1 ½ to 2 cups cooked rice
2 round slices of Provolone cheese

    Melt butter in a skillet. Cut chicken breast in half to make two portions. Dredge chicken pieces in a mixture of flour, salt, pepper and powdered bouillon. Brown chicken on both sides. Add apple juice, bring to a boil, cover the skillet and cook over low heat until chicken tests done.. Stir in mushrooms and push them and the chicken to one side. Add rice, cover and cook to heat through.
    Place a piece of chicken on each plate and cover with rice mixture. Place a slice of Provolone over each and let the heat of the dish melt it. Serve at once.  

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outdoors on the campfire or grill. https://amzn.to/3nNndWY

 One size fits all. If you like, Amazon will gift wrap and ship it for you.

 

 

 

CAMPGROUND POTLUCK RECIPE OF THE WEEK
Nutty Dressing
    Everybody loves stuffing. Boxed mix makes this dish an easy, elegant side dish for the potluck.

 

 

 

Nutty Dressing

    Top-of-the-stove stuffing mix has so many uses and it's so easy. Dress it up as a side dish for the campground cookout. This recipe is easy multiplied to serve a crowd.

1 box chicken or pork flavor  top-of-the-stove stuffing mix
Water
1 teaspoon poultry seasoning
3 large ribs celery, chopped
Large onion, chopped
1 cup each golden raisins and coarsely chopped pecans or walnuts

Put the  flavoring packet from the box in a pot with the water called for on the box. Add ½ cup additional water. Bring to a boil with the celery, onion and raisins. Cover, reduce heat and simmer until raisins are plump and vegetables tender. Remove from heat. Stir in stuffing mix and some of the nuts, reserving some for a garnish. Cover and let steep 5-10 minutes. Serves 8.
Cook’s note: A spring-loaded ice cream scoop is a good way to serve this moist dressing. 

Tips for the Camp Cook

* Make a different icebox pie each time.  Make 2 cups crumbs from different cookies, wafers, graham crackers, pretzels. Add 1/4 cup each melted butter and brown sugar.  Press into pie plate &  and chill. Add filling of choice. Chill.   

    * Before rolling out pizza dough, gently knead in grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil and/ or shredded coconut.         

* Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over 4 portions browned chicken parts. Cover, braise until chicken is tender.

    * Buy extra thick-sliced bread and make “toad in the hole” breakfast eggs.  No toaster needed.  

* Chocolate sauce. Mix 1 cup unsweetened cocoa powder, 2 cups sugar, 1 ½ cups water for 2 minutes over medium heat. Remove from heat. Add 1 teaspoon vanilla. Serve warm or cold. Spoon on ice cream or stir into hot or cold milk. Refrigerate leftovers.

BLACK POT RECIPE OF THE WEEK
Campfire Scotch Broth
    A bracing cold weather classic, this soup takes hours over the coals while you tidy up the campsite, feed the fire and gab with campground neighbors. The recipe is easily doubled.

 

 
2 pounds lean, boneless lamb cut in small bites
10 cups water
1 teaspoon salt

    Put lamb in your campfire pot with the water and salt. Cover and simmer over the coals for 2 hours until lamb is falling apart tender.  Skim off excess fat. 

2 large carrots, chopped
Medium turnip, chopped
Large onion, diced
2 large ribs celery, chopped
2/3 cup pearl barley
Salt, pepper
Dried parsley flakes

    Add vegetables and barley to the soup. Cover and simmer another hour. Add water or broth as needed. Adjust seasonings, ladle into bowls and sprinkle with parsley flakes.
    
FREEZE AHEAD RECIPE OF THE WEEK
Kedgeree
    This is an old folk recipe, made different in every household.  In many nations it’s made with salted, smoked or canned  fish. It's a good way to use leftover fish or to stretch a small catch to feed the family. 

 

1/2 stick butter
2 teaspoons curry powder
4 cups cooked rice
4 hard-boiled eggs, chopped
2 cups cooked fish, flaked
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce (or to taste)

    Melt butter and stir in curry powder until it’s fragrant. Drizzle lemon juice over flaked fish. Fold in fish and remaining ingredients and heat through. Cool and package for the freezer, allowing 2/3 to 1 cupful per portion. Bonus points: seal each individual portion in a reusable silicone boilable bag. Thaw, heat in hot water, eat right out of the bag.

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Warm Up Winter Camping Meals

 

  

 

Copyright Janet Groene 2024. To ask about rates to use some or all of this content, or to place an ad, email janetgroene@yahoo.com

 

 

 From Class A motorhome to tent camping,  recipes need to be swift, savory and savvy to save space, weight, fuel and water.

 
THUMBNAIL RECIPE OF THE WEEK
    These teeny recipes are meant to be assembled partially ahead of time and completed  later in camp.

 
Monkey Bread “Helper”
    Seal in a plastic bag ½ c. each grated dry cheese, fine chopped pepperoni and &  French fried onions. In camp open a 10-count tube of biscuits and cut them in quarters. Melt ½ stick butter in a heavy skillet. Add “helper” and toss with biscuit bits to coat. Cover and cook, turning every 2 minutes, until biscuits are browned and done through.  

Camping & RV Recipe of the Week
One-Pot Cashew Chicken
     Meaty cashews make this a dish you can get your teeth into.  

 

12-ounce bag fresh broccoli florets
12-ounce package bite-size, fully-cooked, unbreaded chicken breast OR
12-16 ounces canned chunk chicken
1 tablespoon cornstarch
10-ounce can mandarin oranges
1/4 cup soy sauce
1/4 cup orange blossom honey
½ cup whole cashews (or more to taste)
Pinch ground ginger (optional)
I can or package crisp Chinese noodles

    Cook broccoli just until it’s crisp-tender. Drain. In the same pot gently mix in the chicken.  Drain oranges and put juice in a small bowl with the soy sauce and honey. Whisk in cornstarch. Stir into the pot with the cashews, oranges and ginger. Stir gently  over low flame just until the sauce thickens.Add water as needed for desired thickness. Spoon over crisp Chinese noodles or cooked rice. Optional: garnish with more cashews.  Serves 6.


CAMPGROUND POTLUCK RECIPE OF THE WEEK
Open Sesame Spaghetti Salad

    This economical recipe serves 16 as a side dish at the potluck.   Provide tongs or a spaghetti claw for serving.  As a shortcut, measure vinegar, soy sauce, garlic-chili sauce, sesame and vegetable oils ahead.  

Dressing:
½ cup vinegar (preferably rice wine vinegar)
2/3 cup soy sauce
1/4 cup Asian-style garlic-chili sauce
1/4 cup dark sesame oil
½ cup vegetable oil
    Whisk together and set aside.

2-pounds thin spaghetti, cooked al dente
2 or 3 cans, 10 ounces each, chunk chicken
2 bunches scallions, trimmed and sliced
1 bunch fresh parsley or cilantro, finely snipped
1 red sweet pepper, cut in slivers
1 green sweet pepper, cut in slivers 

  

Drain spaghetti,, saving pasta water. Break up the chicken with a fork and toss it with the spaghetti. Add vegetables and some of the pasta water if needed. Toss with dressing to taste. Serve chilled or at room temperature.

In camp, on the road or on the trail, always have a healthy nosh in your pocket or backpack. See easy recipes for no-cook sweet and savory snacks at https://createagorp.blogspot.com/


BONUS RECIPE
Can-Can Casserole

    Serve 10-12 with a creamy casserole that a busy cook can throw together in a few minutes. 

 

16-ounce package macaroni
3 cans, 12 ounces each, chunk chicken
1 green bell pepper, diced
3 large ribs celery, sliced
1 can each condensed cream of chicken, cream of mushroom, cream of celery and cream of tomato soup .
About 1 cup crushed cheese crackers
Shredded cheese ad lib
Buttery-flavor cooking spray

    Cook pasta according to package directions, adding pepper and celery for the last 3 minutes. Drain pasta, saving pasta water. Add water or broth to pasta water to make 4 cups. Whisk the four condensed soups with the pasta water.. 

    Break up chicken in the can with a fork and fold into hot pasta mix with the soups. Spread in a greased  9 X 13-inch casserole. Sprinkle with grated cheese and bake at 350 degrees until it begins to bubble around the edges. Sprinkle cracker crumbs on top, spray with buttery flavor and bake 5 minutes more. Serve hot.

 Where are all the campsites we'll need in 2025-26? See weekly reports from our local sources. Get news or clues of new and proposed RV parks. See a weekly feature, then scroll down to CAMPGROUNDS; GOOD NEWS/BAD NEWS at https://solowomanrv.blogspot.com 

BLACK POT RECIPE OF THE WEEK
Manna Chowder

    This hot and affordable soup is as white as manna and just as welcome when you’re cold and hungry. 
This recipe is easily multiplied to fill your biggest black pot. 

    Depending on what you have on hand,   potatoes can be fresh, reconstituted dehydrated or canned. Beans can be canned or from-scratch. Use fresh or reconstituted milk, and whatever cheese is available.

4 cups scrubbed, diced potatoes
2 cups water
2 bouillon cubes (chicken beef or vegetable flavor)
1/4 cup dried diced onions OR
Medium onion, diced
2 ribs celery, sliced
1/3 cup cornstarch
1/3 cup water
3 cups milk
2 cups rinsed, drained large white navy beans or Great Northerns
Large red sweet pepper, seeded and diced

Grated cheese

    Cook potatoes, onion and celery in 2 cups water with bouillon until tender.  Stir cornstarch into 1/3 cup cold water, add to undrained potatoes and stir over medium heat, gradually stirring in milk, until mixture thickens. Stir in beans and more water or milk if needed.
    Ladle  into soup bowls and sprinkle with cheese.  

 

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Camping Meals for Woods & Waters

 Copyright Janet Groene 2024. To ask about rates to use this content, or to place on ad on all six Groene sites for one year, one low rate, contact janetgroene@yahoo.com

 

 
THUMBNAIL RECIPE OF THE WEEK
    In a bowl mix an 18-oz. pkg. minute oats, 2/3 c. dry milk powder,  2 t. salt, 1 c. raisins, ½ cup brown sugar. Place 2/3 c. in each snack-size bag. In camp, put 2/3 c. oat mix in a bowl Add 2/3 c, boiling water. Cover. Let steep in warm place for several minutes. Serves 1. Add cream, sugar, fruit, yogurt or butter ad lib.   Cook's note: To make larger or smaller batches of oatmeal, use one part boiling water to one part oat mixture.

CAMPING & RV RECIPE OF THE WEEK

Lotsa Hotsa Rice ‘n Ham

 

3 one-pound canned hams
2 tablespoons vegetable oil
1 green pepper, seeded and diced
1 red sweet pepper, seeded and diced
1 large onion, diced
4 teaspoons curry powder
1/3 cup brown sugar, packed
3 cups raw rice
6  cups water
2 ripe but firm bananas, diced

10-ounce can mandarin oranges

Salt, pepper to taste
Hot sauce for the table

    Drain hams and cut in bite size. In a large pot, sizzle  peppers and onion in  hot oil over high heat until crisp tender, gradually stirring in ham and curry powder. Stir in sugar and rice to coat. Add water.  Bring to a boil, cover, and cook over low flame 20-30 minutes or until rice is tender.
    When cooking rice it’s best not to peek or stir, so keep the flame very low to prevent burning. Check after 20 minutes and you’ll have an idea of how much more cooking is required

    Drain oranges and save juice. Just before serving, stir in the diced banana and oranges and add orange juice to taste. Heat through. Adjust seasonings. Provide hot sauce on the side. Serves 8 to 12. 

 

Just in time for gift season

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the decision to go full-timing, then leads you through choosing and outfitting the RV as a home, making money on the go,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. Amazon can wrap and ship it for you if you like.

 

FREEZE AHEAD RECIPE OF THE WEEK

Fork-in-the Road Wraps
    
    Roll each of these wraps separately. Then freeze and grab only as many as needed for each camp-out. The recipe is easily multiplied. 

 

Carefully spear foil packet with a hot dog fork

 
8 burrito-size wheat tortillas
Butter or Dijon style mustard
16 slices deli baked ham
Cooked or canned whole green beans, well drained
8-ounce package grated Cheddar cheese

If necessary, warm tortillas just enough to be pliable. Spread each tortilla lightly with butter or mustard. On each tortilla place two slices ham, some green beans and a line  of cheese. Roll up, wrap in foil and refrigerate up to three days or freeze up to four weeks. Thaw and heat over the campfire.

Cook’s note: Tightly wrapped in foil, wraps like these can be speared on hot dog forks for roasting over the coals. To warm in the microwave, wrap in waxed paper. Open carefully. Steam will be scalding.

BONUS RECIPE
Fake Hollandaise Sauce

2 cups real mayonnaise
Juice of a medium lemon
1 ½ teaspoons sweet paprika
Pinch sugar
1 teaspoon salt
½ teaspoon white pepper

Heat, stirring over low heat. Do not boil. Makes 2 cups sauce.
 


Campground Potluck Recipe of the Week

 

 
Pumpkin Quick Cake

Your secret ingredient is butterscotch pudding mix. 

 

1 spice cake mix
4-serving packet instant butterscotch pudding mix
1 teaspoon cinnamon
1 cup mashed pumpkin or sweet potato
½ cup vegetable oil
½ cup water
3 eggs
   Make batter and put in a greased 9 X 13-inch pan. Bake 30 to 35 minutes at 350 degrees. Cool, frost and cut. Serves 12 to 16.

 

 

 

 

A GIFT THAT GOES ON GIVING...

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire or grill. https://amzn.to/3nNndWY

 

 

 

 

BLACK POT RECIPE OF THE WEEK

Easy-As-Pie Potato Potage
    Serve this chunky soup with as many toppings as you wish. It’s a meal in a bowl.

 

 
½ stick butter
6 large Idaho potatoes, scrubbed and diced
Lots of diced onions (2 to 3 cups)
7 cups water
6 chicken flavored bouillon cubes OR
6 teaspoons powdered chicken bouillon
I large, 1 small can evaporated milk
 

Optional Toppings:
Shredded Cheddar cheese
Sour cream
Real bacon bits
Seeded, chopped tomato
Finely chopped sweet onion
Sliced scallions
Dried chives or minced parsley or cilantro  

    In a roomy pot melt the butter over medium flame and stir in onions and potatoes to coat well. Add water and bouillon. Cover and simmer over coals until potatoes are very tender. Stir in the milk and ladle soup into bowls. Optional: plunge a potato masher several times through the potage to break up potatoes. Add toppings. Serves 6. 

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