Friday, December 02, 2016

Shortcut Meals Go Long for Camping and RV Trips

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Camp and RV 

Recipe of the Week
    Nothing is better after a cold hike than hot chowder.

Pennsylvania Dutch 

Corn Chowder
    Depending on the size of your group, this recipe can be expanded by adding more of this or that. The basic idea of a noodle soup with chicken and corn remains the same.

4 (or more to taste) hard-cooked eggs
1 or 2 cans, 10-ounces each, of chunk chicken
6 cups water
4 chicken bouillon cubes
2 cups small, fine  noodles
2 tablespoons diced dried onion bits
2 cans, 15-ounces each, cream style corn
Salt, pepper, parsley flakes, perhaps a little dried sage 

    Chop eggs and set aside. Put chicken, broth, water and onion bits in a soup pot and bring them to a boil. Stir in bouillon cubes and noodles, stir to dissolve bouillon,  and simmer until tender. 

    Stir in corn and chopped eggs to heat through. If you prefer a thinner soup, add water, milk or broth to taste. Season to taste. Serves 6 to 8.
    Cook’s note: put a pat of butter and a pinch of dried, crumbled thyme  in the soup bowl before adding hot chowder. 

For yourself and gifts,  Janet Groene’s book Cooking Aboard Your RV, 2nd Edition is filled with shortcut recipes that save time, fuel, water, space.

Healthier snacks are those you make yourself. These pocket noshes can be served in a big bowl around the campfire or packaged to make a meal on the trail. 


Campground Potluck Recipe of the Week
    While the campground grillmeister prepares the meat course, conjure up this creamy side dish. It goes with almost everything and it’s a snap to make.
Nutty Creamed Onions
    Bread crumbs and chopped nuts put a toothsome finish on onions from a can or jar. 

2 cans or jars of small white onions (also called Holland onions)
1 cup water
2 tablespoons cornstarch
1/2 teaspoon each ground nutmeg, sweet paprika
1 cup of heavy cream
1 cup dry-roasted peanuts finely chopped
About 2/3 cup dry bread crumbs
1/4 cup olive oil

    Drain onions and set aside. In a cold saucepan mix water, cornstarch and herbs. Cook, stirring, over low heat until it starts to thicken. Stir in cream until mixture is smooth. If it’s too thick, add water, milk or cream. Stir in onions to heat through. (Keep heat low; mixture burns easily.)
    In a  nonstick skillet heat oil and stir in peanuts and bread crumbs until toasty.  Just before serving, sprinkle over creamed onion. Makes 8 side dish servings. 

Each week we present a recipe that can be made with no fresh foods at all in an emergency or for boondocking. See the Pantry Recipe of the Week at

Bonus Recipe
    Whisk these ingredients together, let stand about 30 minutes while flavors blend, and spoon over grilled eggplant, brown rice pilaf or  hot or cold salmon, chicken or lamb.
Curry Flurry
8-ounce carton sour cream (1 cup)
1 teaspoon curry powder
Small pinch salt
Hot sauce to taste (go easy, depending on how much heat is in your brand of curry powder)

Friday, November 25, 2016

Let's Go Camping and Eat Together!

Blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post on one or more Groene blogs, email

    Subscribe to this blog for your Kindle and Amazon sends it automatically each week. Free Trial. 

What an easy way to bring Christmas into the RV. See this big, easy-up, easy-remove vinyl sticker.

Camp and RV 
Recipe of the Week
Pizza Pinwheels
    Here’s a recipe that older kids can make and all children love. Pepperoni is another product to carry in your pantry for the long haul.  No refrigeration needed. Just watch use-by dates. Puff pastry can be carried in the refrigerator or ice chest up to three days even though it thaws. The secret to any filled pastry is not to over-fill it.

1 sheet puff pastry, thawed
3- to 4-ounce package pepperoni, chopped
Small can of pizza sauce
1 teaspoon mixed Italian seasoning
Shredded mozzarella cheese

    Set the oven for 400 degrees. Unfold the puff pastry and press gently at seams to seal.
Spread pastry thinly  with tomato sauce. (You may not need the whole can.)

 Sprinkle with Italian seasoning,  pepperoni and a thin layer of shredded cheese. Roll up pastry from the long side and cut in one-inch slices. Arrange slices  on a greased or foil-lined baking sheet and bake until puffy and golden, about 15 minutes.
    Campfire method: Cook pinwheels in sprayed fire irons until golden brown.

See this week’s recipes for a big batch of homemade trail mix at Create A Gorp. Serve it in big bowls or package it by the cupful so you can always have a nutritious meal in a pocket or daypack.
Campground Potluck Recipe of the Week
Carrot Croquettes
    Make these crusty cakes up to a day ahead and reheat (preferably in the oven rather than the microwave) to serve.

4 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon each salt, white pepper
8- to 12-ounce package matchstick  carrots
Small onion, minced
1 teaspoon minced garlic
Oil for frying

    Whisk eggs until light and stir in flour, baking powder, salt and pepper. Fold in vegetables. If mixture is too thick add a little milk or water. Cook in hot oil as for pancakes. When brown and crusty on both sides, remove to paper toweling. Serve at once or chill to serve  later.  To reheat, put pancakes on a baking sheet in a single layer and heat at 400 degrees to restore crispness.  Makes 16 to 24.

No fresh food needed for our Pantry Recipe of the Week. See it at BoatCook.

Report from the Field

    It isn’t often I fall in love with a new piece of camping gear before I  open the box, but my new Master Pan arrived in a reusable, heavy duty box with suitcase-style  handle.

    Sectioned frypans have been around forever, but Magic Pan is new and better. Mine is the five-compartment, 15-inch skillet for $56.95.  For less money there’s a three-section, 11-inch Master Pan.  

    On the minus side, a 15-inch skillet is large to stow, about like a double griddle.  (Which I love for cooking lots of pancakes or toasted cheese sandwiches.) Master Pan doesn't come with a lid, but heavy duty foil can be used to cover all or parts of the pan.

    I couldn’t even lift an iron skillet this size, but because Magic Pan is cast aluminum it’s a heavy duty pan in a lightweight package. If it’s heavily loaded there’s a little “helper” handle opposite the main handle.  I tried it both on the three-burner RV gas stove and on the  grate over a fire ring stoked with a wood fire (keeping the handle away from licking flames).  

    Master Pan is a quality product through and through. The finish is nonstick, the handle is replaceable if need be and it’s oven safe to 350 degrees. 

    The five sections are such fun to fill. I especially like the ridged middle section for burgers, steaks or strips of bacon, and the two side sections with round indentations for pancakes or eggs. The other two side sections can warm up vegetables, make a sauce or fry potatoes.

    Heat distribution is amazing, allowing this big pan to cook five foods on one burner or on  any hob, electric hotplate, grate, grill  or glass-top stove. To use a non-ferrous pan (copper, aluminum, ceramic)  on an induction stove, order an interface.

Bonus Recipe
Skillet Seafood Stuffing Casserole
   You can also make this dish with your own catch. Clean fish and cut it in small bites.  This casserole serves 4 to 6. 

1 1/4  sticks butter
1 pound cut up crabmeat, shrimp or a combination
1 box chicken flavor Stove Top stuffing
1 teaspoon dried thyme OR
1 teaspoon Old Bay seasoning
Small red sweet pepper, cut up fine
1 or 2 ribs celery, cut up fine

    Use a quarter stick of butter to grease a heavy skillet generously. In a bowl, add water to the stuffing mix until it’s moist. Fold in vegetables and seafood. Press into the skillet in an even layer. Melt the stick of butter and drizzle over the top. Cover tightly and bake over a medium burner until bottom and sides are crusty and  internal temperature is a minimum of 145 degrees.
    Cut in wedges and serve as is or with a sauce such as bearnaise or gravy made by whisking a can of condensed cream of celery soup with a half can of milk and 1 teaspoon of Worcestershire sauce. Heat and serve.

Friday, November 18, 2016

Let's Make Camp and RV Cooking Simpler

Blog copyright Janet Groene, all rights protected. This blog has had 130,000 views. To ask about rates to advertise on all seven Groene blogs, email

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Campground Potluck Recipe of the Week

(See below for the Camp and RV Recipe of the Week)

Tag It and Bag It Chili
    Bag  up all the ingredients at home. When you get to the campground throw everything into the pot over the stove or campfire and relax with a drink while this  chili simmers to perfection.

6-ounce can of tomato paste
12-ounce can of beer
Can or carton of broth (you’ll need 2 cups)
3 cans, 15 ounces each, beans (e.g. pinto, red, kidney, black, Great Northern. Best to use a variety.)
28-ounce can of crushed or diced tomatoes

3 pounds lean ground beef, fried out with two large onions, diced,  and 2 tablespoons of minced garlic.  Cook, bag and chill up to 3 days ahead.

Zip-top Bag
1/4 cup chili powder
1 tablespoon each salt, dried thyme, cumin, ground pepper and dried oregano

Throw everything into the pot and bring to a low boil. Stir, cover, reduce heat and simmer gently, stirring occasionally,  for at least 30 minutes while flavors blend. It serves 8 and is easily extended by adding more canned beans and tomatoes (with additional seasonings to taste.) You might also bring a bottle of hot sauce, so guests can add it to taste.

See the Pantry Recipe of the Week, made 100% with shelf-stable ingredients, at Boat Cook.

Eat well at the wheel, on the commute and on the trail with pocket-ready, homemade trail mix. See recipes at Create A Gorp.

Camp and RV Recipe of the Week
Hamcakes Pancakes
    Canned pumpkin adds nutrition and a golden glow to the batter. Serve these pancakes with syrup for breakfast or with gravy or applesauce for supper.
15-ounce can pumpkin (not pumpkin pie filling) 
1 egg
Small can chunk ham
2 cups biscuit mix
½ teaspoon cinnamon
Oil for the griddle
Milk, water or ginger ale
    In a bowl whisk pumpkin and egg. Stir in ham, breaking it up, then biscuit mix, cinnamon and just enough liquid to make a thick batter. Cook as for pancakes. Serves 4. 

Here is Janet Groene’s RV cookbook, Cooking Aboard Your RV, 2nd Edition, for yourself or a gift. 

Tips for the Camp Cook
    * Campground picnic tables are usually pretty grubby so I cover with a flannel-back plastic tablecloth. To launder,  put in a washer with a couple of big bath towels and remove before the spin. Air dry.
    * To clean folding chairs, awnings and other camping gear you use outdoors, buy products sold in camping, marine or automotive stores rather than household cleaners. Look for products that have mildew and UV protection and they'll stay cleaner longer.
    * No tiresome slicing needed if you make your favorite scalloped potato recipe using thawed hashed browns.
    * Tear a store-bought angel food cake in bits. Make parfaits with a layer of cake bits, tablespoon of cream, drizzle of caramel ice cream topping. Repeat. Chill.
    * Use a food processor and small batches to chop fine a package of cranberries, cup of pecans, 2 whole oranges (cut up and seeds removed) and 3 apples, cored and seeded. Stir with 2 cups sugar and chill or freeze. This makes over a quart of a relish to serve with poultry or pork.
    * Make a big cauldron of hot cider to serve around the campfire. Heat a gallon of apple juice with a 6-ounce can of thawed orange juice concentrate, 1 cup brown sugar, 2 cups hot water, 2 tea bags, 1 tablespoon ground cinnamon and 1 teaspoon nutmeg. Rum optional. 

    * Freezer wrapping paper comes in a roll Use it, shiny side up, as a clean work surface. Then just throw it away.

Bonus Recipe

Scalloped Turkey
    If you are suffering from turkey overload next week, freeze leftover turkey for a future camping trip. This casserole can also be assembled and frozen to bake later in camp.

2 ½ cups bread crumbs
2 cups diced, cooked turkey
1 cup thawed peas
2 cups turkey gravy OR
1 can condensed cream of chicken soup plus ½ soup can milk
1/4 cup white wine
2 eggs
1/4 stick of butter

    Whisk all liquids together. In a sprayed casserole, alternate layers of turkey and bread crumbs with the liquid and a sprinkling of peas, ending with the liquid.  Dot top with bits of butter. Bake 30 minutes or until firm at 350 degrees. Serves 6.
     Stove-top method: Assemble ingredients in a cold, heavily buttered skillet. Cover and cook over low-medium heat until it sets in the middle and turns crusty around the edges. Cut in wedges.

Friday, November 11, 2016

Camping and RV Meals Made Easy

Blog copyright janet groene, all rights protected by international law. To ask about rates to place an ad or sponsor a post email

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Scroll down for our Campground Potluck Recipe of the Week to feed a crowd like this one

Camping and RV Recipe of the Week
Blue Cheese Chicken Kisses
Class up a one-dish chicken meal without adding mess and dishwashing. Eat this gourmet meal right out of the foil.

For each “Kiss”
1 slice of sweet onion (such as Vidalia)
1 serving skinless, boneless chicken, cut in bite size
Salt, pepper
1 pat of butter
6 to 8  cuts of fresh asparagus 
About 1 tablespoon crumbled blue cheese
1 tablespoon heavy whipping cream

Start grill or campfire for medium heat.Spray foil with nonstick spray. Peel a large, sweet onion and slice it. Place a whole slice on foil to form a floor.  Bring up edges of foil slightly to hold the filling as you top the onion with chicken, salt and pepper, butter, asparagus and blue cheese. 
Drizzle with cream. Bring up 4 corners of the foil and twist to seal. Place on the grate, onion side down, and cook 20 to 30 minutes until chicken tests done (170 degrees). Open foil carefully (steam is HOT).  Serve with chunks of peasant bread to sop up juices. Serves 1. 

Christmas is coming. Gift yourself or a friend with Cooking Aboard Your RV, 2nd Edition. The paperback has 300 shortcut recipes for the small galley.  

Campground Potluck Recipe of the Week
Pinto Bean Stew
Pinto beans make a tasty, hearty side dish with meat from the grill.  They are also a main dish for vegetarians and vegans in your group.

3 cans, 15 to 16 ounces each, pinto beans, drained
12-ounce bag of matchstick carrots
Medium onion, diced 
1 or 2 ribs of celery, chopped
2 cups vegetable juice such as V-8
1/2 cup packed dark brown sugar
1 tablespoon dried parsley flakes
Salt, pepper, hot sauce
Mix everything in a stove-to-table pot. Bring to a low boil. Stir, cover and cook over reduced heat until carrots are tender. Remove lid and cook over high heat, stirring until sauce is thick.  Stir in parsley flakes.  Adjust seasonings to taste.  Serves 8 to 10. 

Camp Cooking Tips
* For extra zing, make your crumb crust with ginger snaps instead of graham crackers.  Fill with butterscotch pie and pudding mix. Top with chopped hazelnuts. Chill. 

* If a recipe calls for melted butter, melt it in the pan it will be baked in. Swirl it around and pour into the mixing bowl. The baking pan is now greased and ready to use. 

* Add comfort with a compact stadium chair seat for under $10. Use it at the picnic table, on the lawn at concerts, on the beach and in the bleachers. 

* You don’t have to cook jumbo pasta shells before making stuffed shells. Carefully spoon in the filling, working it gently into the shell with a popsicle stick. Bring 3 cups marinara sauce and one cup water to a boil. Carefully add stuffed shells without crowding. Cover and simmer until shells are tender. 

*I find many uses for a tea infuser in the RV. Fill with loose tea, medicinal herbs, bouquet garni, fresh herbs, whole spices or anything  you want to steep in the pot, then remove. This one is stainless steel, extra durable and easier to clean than mesh tea balls. 

* Make Caramel Monkey Bread in a Dutch oven. Open two cans (10 biscuits each)  of biscuits and cut in quarters. Put 1 cup white sugar and 2 tablespoons cinnamon in a clean bag. Working in batches, shake biscuit pieces  to coat.  Melt a stick of butter in the Dutch oven and add biscuits, sprinkling each layer with brown sugar. Drizzle with a another stick of melted butter. Cover and cook in well-started coals until crusty on the bottom and sides. 

* Dishwashing becomes stink-free with these quick-drying scrubbers. No more sour dishcloths or mildew.  

* Cook marshmallows or hotdogs over the campfire or fireplace with toasting forks that telescope for easy storage.  

* Something new! These Teflon cooking mats are good over the grill or campfire to 500 degrees F.  Cook anything over the grate and nothing will fall through. 

Do you bring spare food for emergencies?  I recommend at least one day’s extra food for each week you plan to be Out There. Survival Food Handbook is a guide to using familiar,  affordable supermarket staples for backup at home and on the go. See hundreds of recipes  made with stowed foods.  

Bonus Recipe
Velveeta Chocolate Fudge
Use two of the new, 4-ounce wraps of Velveeta, or half of a one-pound package,  to make this easy candy.

2 pieces (4 ounces each) Velveeta process cheese
2 sticks butter
2/3 cup cocoa
16-ounce box powdered sugar
1 teaspoon vanilla flavoring
1 cup chopped nuts (optional)
Butter an 8- or 9-inch square pan. Cut cheese in chunks. In a saucepan over low heat, stir butter and cheese until melted. Take off the heat and stir in vanilla. Stir in cocoa and sugar, then nuts if using. Put in the pan, cool and cut. . 

Friday, November 04, 2016

Morsels and Meals for Camping and RV Trips

Blog copyright janet groene. This site has been viewed more than 128,000 times. To ask about rates to place an ad or sponsor a post email

Subscribe to this blog for your Kindle. If you need the Kindle app, get it free above right. Then go here for a free trial.   

Camping and RV 
Recipe of the Week

Chicken 'n Rice
    Whip up this one-dish wonder and let everyone guess your secret ingredient.

1 package rice and wild rice mix ( like Uncle Ben’s)
10-ounce can chunk chicken 
1 can condensed cream soup (chicken, celery or mushroom)
½ soup can root beer (regular or sugar-free)
½ cup peas, thawed
    Prepare the rice mix. Break up chicken with a fork and stir it and its juice into hot rice.  Stir in peas. In a small bowl whisk soup and root beer. Fold into rice mix, cover and heat. Serves 4.

Camp Cook Tips
    * Easy pie crust. Melt 2 cups chocolate chips. Fold in 2 cups chow mein noodles. Press to bottom and sides of buttered pie plate. Chill. Fill. Chill.

    * Make your bread pudding with brown sugar instead of white. Vive la difference!

    * Think caramel apples but use stemmed maraschino cherries instead. Dip each in melted caramel and set on wax paper to cool.  Serve 2 or 3 per person.

    * Because this silicone barbecue baster is good for temperatures up to 500 degrees or more, it's a good gravy whisk to use in a skillet or saucepan. Lots of little fingers stir a lump-free sauce.

    * Rinsing dishes before washing isn’t an option in the RV. Instead, use a rubber scraper. 

    * Cook “tube” biscuits for dumplings. Cut them in half and put in boiling broth. Keep at a simmer to cook uncovered 10 minutes, then 10 minutes covered. 

    * Make 6 quick muffins for breakfast. Whisk a half cup of milk with an egg and stir in 1 envelope instant oatmeal with apples and cinnamon plus 2/3 cup biscuit mix. Bake at 375 degrees. 

    * Cut cold cream cheese into dice-size nuggets. Stick on a toothpick, roll in sunflower “nuts” and serve as an appetizer or tailgate treat. 

     * Carry a collapsible water jug with spigot. It stows in no space at all. Fill with water or punch for parties or tailgating. This one holds 5 gallons; this one holds 2 gallons.

    * Add a chicken bouillon cube to water used for cooking vegetables, rice or pasta. It adds a rich, buttery taste but few calories. 

Campground Potluck Recipe of the Week
Mexicali Casserole
3 cans, about 15 ounces each, tamales
2 cans, 12 ounces each, whole kernel corn with green and red pepper, drained
Small can sliced ripe olives, drained
½ cup stuffed green olives, chopped
I package Jiffy cornbread mix
Egg, milk for cornbread mix
1 cup grated Cheddar cheese

    Arrange tamales in a greased 9 X 13-inch casserole and spoon in corn and olives. Bake 5 minutes at 400 degrees, then drizzle with cornbread batter prepared according to package directions. Bake until cornbread is golden brown. Remove from oven, sprinkle with cheese and let cheese melt.  Serves  12.

Janet’s Cooking Aboard Your RV, 2nd Edition, has 200 shortcut recipes for the small galley. 

Bonus Recipe
Bean ‘n Blackberry Bulgur
    Serve this as a side dish for 4 or 5 or  a vegetarian main dish for 2 to 3. If you don’t have fresh blackberries you might use ½ cup raisins plumped up with a 10-minute soak in strong, hot blackberry tea. Drain well, then fold in.

2 tablespoons canola oil
 Medium onion, finely diced
1 teaspoon curry powder (more or less to taste)
1 ½ cups vegetable broth
3/4 cup bulgur
10- to 12-ounce can large white beans with their juice
 1 cup fresh blackberries (or more to taste)
Minced cilantro or parsley

    Heat the oil and stir-fry the onion until it’s soft, gradually stirring in  curry powder until it’s fragrant. Add broth and beans, bring to a boil and stir in bulgur.  Cover and set aside 10 minutes or until bulgur is tender. Fold in blackberries and sprinkle with finely snipped cilantro or parsley to taste. Serve warm or at “room” temperature. 

See snack recipes that are easy to make in big batches, then package by the cupful to carry in a pocket, lunchbox or backpack. Eat anywhere, any time. See

Friday, October 28, 2016

Mainstream Meals for Camping and RV Trips

blog copyright janet groene, all rights reserved. To ask about placing an ad on all seven Groene blogs, one rate, one year, email

Never miss another recipe. Subscribe to this blog for your Kindle and Amazon sends it automatically each week. If you need the free Kindle app, click above right. Then go here for a free trial.

No galley too small, no recipe too simple for the camp chef who is determined to eat great meals

Camp and RV Recipe of the Week
Pineapple Parfait
    Serve this creamy dessert in clear, 6-ounce, disposable  plastic “glasses”. It looks prettier and there will be no dishes to wash. Salty and crisp, pretzels are a delightful contrast to the sweetness. 

20-ounce can of pineapple tidbits (not chunks)
14-ounce can of sweetened condensed milk
2 tablespoons lemon or lime juice
1 cup chopped pecans
8-ounce container of whipped topping, thawed
Pretzel sticks

    Drain pineapple well and save the juice to make fruit punch. Whisk condensed milk and lemon juice, then fold in pineapple, nuts and whipped topping. Spoon into glasses and chill. Just before serving, garnish with pretzel sticks. Serves 6.

See Janet’s Pantry Recipe of the Week, made from stored foods, at Boat Cook. Her cookbook of pantry recipes, all made with supermarket ingredients, is the Survival Food Handbook. It’s an emergency cookbook and a guide to stocking the RV for boondocking or unexpected events.

Campground Potluck Recipe of the Week
3-Minute Fudge Pucks
    These little fudge samples make good party favors or gifts for campground neighbors. The recipe makes 24 servings for the potluck table.

2/3 cup evaporated milk
2 cups sugar
½ teaspoon salt
2 cups miniature marshmallows
1 ½ cups real chocolate chips
1 teaspoon vanilla
½ cup chopped nuts (optional)

    Spray two, 12-hole cupcake or muffin pans with nonstick spray. Bring milk, sugar and salt to a boil in a large saucepan (it will boil up). Keep it at a hard  boil for 3 full minutes, stirring. Then turn off heat and quickly stir in chocolate and marshmallows. Stir in nuts.
    Carefully divide among cupcake pans and cool or chill until firm. Remove from pans and wrap individually.  

Cook's note: I use a small size,  self-releasing  scoop for easier filling of muffin and cupcake pans. The smallest size is also the perfect size for cookie dough. 
Creative, crunchy and pocket-able. See my healthful, homemade snack recipes to make by the barrel, then package in snack bags for the trail, commute, lunchbox or hike. http://www.Createagorp,

One for home, one to keep on board the RV, one for a gift to a new RV-er. Cooking Aboard Your RV has hundreds of shortcut recipes to make your camp cooking quicker and greener.  

Camp Cook Tips
    * Make a lazy day apple crisp. Fill individual dishes with chunky applesauce Melt butter in a skillet and stir in graham cracker or cookie crumbs with a little brown sugar and cinnamon just until toasty. (Watch to keep from burning!) Sprinkle over applesauce. 

    * To make substitute cream cheese, put regular yogurt in several layers of cheese cloth and let the whey drain away. Add salt and herbs to taste.

    * Time saver and calorie shaver. Instead of making graham cracker crust, melt half a stick of butter in a 9 X 13-inch pan and spread it around the entire bottom. Quickly nestle a  solid,  single layer of graham crackers in the butter. Chill and fill.

    * Red Flannel Hash is made by chopping cooked beets into corned beef hash. It’s an easy skillet meal and a way to get extra vegetable into a meat-and-potatoes family. 

    * Make cherry gelatin dessert mix with cherry cola instead of water. 

    * Are you a car camper with access to electric hook-up only at campsites? With this portable ice maker you can make ice while in camp, then fill the ice chest for travel. It’s the ideal gift for any camper or boater. Handy too for the patio or man cave. 

    * I buy
paracord bracelets several at a time so I’ll always have one to wear after using one. The last one came in handy for a campground clothesline and before that I used one for extra awning lashing when a sun-damaged line broke. Great stocking stuffers too for all ages, all genders

Be ready for the next power outage, ice storm, evacuation or other emergency with a prepper cookbook based on ordinary supermarket staples you use every trip. No more high-priced survival rations.  See the Survival Food Handbook.

Bonus Recipe
Shortcut Cheese Souffle
    It’s hard work to make a real souffle. This version is easy, packed with protein and it’s  delicious for breakfast, lunch or a meat-free supper.

2/3 of a stick of butter
6 eggs
1 tablespoon grainy mustard _optional)
½ cup flour
1 teaspoon baking powder
1 cup milk
1 cup cottage cheese
Half of an 8-ounce brick of cream cheese
12-ounce package of grated cheese

    Set the oven to 350 degrees. Let butter soften and generously butter a 2-quart baking pan. Set aside remaining butter. Cut cream cheese in small dice.  Whisk eggs, mustard,  flour, baking powder and milk. Fold in cheeses and remaining butter. Bake 40-45 minutes or until firm and golden. Serves 4 to 6.