Friday, January 30, 2015

Camping Recipes Fill Up on Fun

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Campground Potluck Recipe of the Week

Tomato Cheese Bread
    This bodacious recipe makes two big loaves of a bread that is so substantial, you can add just a mug of soup or a plate of scrambled eggs to make a meal.  It’s easy to whip up at the campsite without an electric mixer. It’s also a good choice to make at home and freeze for camping trips, RV travel or backpacking. Bacon, cheese and the soup are all high in sodium so don’t add more salt.

       Sliced for a potluck or kaffee klatch, each loaf makes 12 to 16 slices. 

    If you don’t know how to bake quick breads without a conventional oven, email me at and tell me what equipment you have.

1 can condensed cream tomato soup
1/4 cup vegetable oil
2 eggs
1 ½ cups milk
½ teaspoon Tabasco sauce (optional)
2 ½ cups flour
1 ½ cups cornmeal
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda

1/3 cup finely minced scallion (optional)
1 ½ cups grated Cheddar cheese
4-ounce packet crumbled real bacon (no substitutes)

Set the oven to 350 degrees. Grease two 9 X 5-inch loaf pans or equivalents. In a big bowl whisk wet ingredients until thoroughly mixed. Put flour, cornmeal, baking powder and baking soda in a clean bag and jostle it to mix them. Dump into the wet ingredients and mix until no dry spots remain.  Do not over-beat. Fold in scallion, cheese and bacon.

Bake about 40 minutes or until bread tests done with a toothpick. Let cool in the pans 15 to 20 minutes, turn out of the pans and cool on a rack. Wrap loaves and let “season” several hours or overnight for easier slicing. Serve plain or with butter.  To toast slices place butter side down in a skillet and toast until golden. Makes 2 large loaves or about 3 dozen muffins. 

See Janet Groene's Pantry Recipe of the Week at Made with stowed food supplies, the recipes are ideal for emergencies, power outage, boondocking. 

Snacks for camping, boating, hiking carry in a pocket yet provide healthful energy. See homemade trail mix recipes to make in big batches to save money. Bring 'em out in a bowl or package individually for the trail. 

Woman to woman, let's talk camping and RV travel tips and trips at

Camp and RV Recipe of the Week 
Snappy Potato Leek Soup
    Cook it quick in a saucepan on the stove or campfire. For ever faster cooking, use a pressure cooker or put everything in a slow cooker and give it 6 to 8 hours on Low. Use vegetable bouillon to make it vegetarian. To make it vegan, also omit the butter and use all olive oil.
3 large leeks, white part only, sliced
3 large potatoes, scrubbed and diced
1 tablespoon each olive oil and butter
1 teaspoon each anise seed, dried parsley, dried tarragon
5 cups water
2 bouillon cubes (chicken or vegetable)
Butter pats
Dried parsley again
    Slice and wash leeks to remove any sand. Sizzle leeks and potatoes in hot oil and butter. Stir in herbs until fragrant. Add water and bouillon.  Bring to a boil and stir to dissolve bouillon. Cover pot, reduce heat and simmer until vegetables are tender. Put a pat of butter in each soup bowl and sprinkle lightly with dried parsley. Add hot soup. Butter will melt and float to the top. Makes about 8 cups.

Friday, January 16, 2015

Camping and RV Cooks Get Fired Up

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Camp and RV Recipe of the Week

Camper’s Corned Beef ‘n Cabbage
12-ounce can corned beef
1/2 cup water
1 package shredded cabbage for coleslaw
Medium onion, thinly sliced
1 ½ cups seasoned stuffing mix
1 cup shredded Cheddar cheese
    Break up corned beef in a large skillet. Add water. Top with shredded cabbage and onion. Bring to a boil. Reduce heat, cover and cook over low/medium heat until vegetables are tender. Sprinkle with stuffing mix, then the cheese. Cover skillet and cook over low heat until stuffing mix is lightly steamed but still crunchy. Serves 4.

See Janet Groene’s Pantry Recipe of the Week, made entirely from shelf-stable ingredients at

Love a great snack that doesn’t cost a fortune or bring the diet police? Find recipes for homemade snacks and trail mixes at

Where to next in your camper or RV? Take a quick peek at travel tidbits from travelwriter Janet Groene. Click here.

Campground Potluck Recipe of the Week

Easiest Dang Dessert Yet
    It goes in simply as canned pineapple and bread. It comes out as a sweet, gooey dessert that is delicious alone or with whipped topping.
2 cans, 20-ounces each, pineapple tidbits in their own juice
12 slices day-old white bread
1 cup sugar
1 stick butter

    Set the oven to 350 degrees. Dump the pineapple and juice into a sprayed 9 X 13-inch baking dish. Cut bread in small cubes and stir into the pineapple with the sugar until bread is evenly soggy. Cut butter into small bits and dot evenly over the dish. Bake 30-45 minutes or until the top is golden brown. Serves 8.

Friday, January 09, 2015

Camping Meals Make Light Work

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sponsoring a post email

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This is how our grandparents camped back in 1957.

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Camp and RV Recipe of the Week
Reuben Casserole
    All the flavor of a Reuben sandwich is here in a casserole that’s easy to heat in the oven, then spoon onto plates.

Sliced rye bread
12-ounce can of corned beef, broken up
15-ounce can chopped sauerkraut, rinsed and drained
1 can condensed cream of tomato soup
1/2 cup water or milk
Sliced Swiss cheese
    Grease a 9 X 13-inch baking pan and line the bottom with rye bread, cutting to fit. 

Top with corned beef and kraut. Whisk soup and liquid and pour over the casserole. Cover and bake at 350 degrees until heated through. Remove the cover and decorate the top with Swiss cheese. Return to the oven just long enough to melt the cheese. Serves 4 to 6. 
    Optional: To increase servings and add carbs, corned beef and kraut can be topped with another layer of bread if you wish. Proceed as above but add cheese under the top layer of bread, then add the tomato soup mixture.

Making Sloppy Joe for a campground crowd? Here’s a simple  formula. To make 100 portions you need 16 pounds of ground beef, 16 cups each of chopped onion and celery, 16 cans of condensed tomato soup and 16 cans (8 ounces each)  of tomato sauce. Season to taste.  For 50 portions, it’s 8 of everything. For 25 it’s 4 of everything and for 12 it’s 2 across the board starting with 2 pounds of ground beef.
Camping Tip of the Week: To make “strata” casseroles that call for layers of sliced bread, cut the bread in small cubes instead. Then scatter evenly over each layer. Liquids soak in faster, You can also make layers thinner or thicker if you wish. Lastly, this allows easier and more even layering in a round pan. 

See more of Janet Groene’s galley recipes at Boat Cook.

Women who live RV travel and life connect at Solo Woman RV.

See homemade snack recipes that give you control over contents and portion sizes at Create A Gorp.

Campground Potouck Recipe of the Week

Spaghetti Garlic Bread
   This recipe is so wacky, kids will love it. Be sure to put the cheese on first and last. This makes the finished loaf stick together.
2 loaves unsliced Italian bread
Soft butter
Dried parsley flakes
Italian seasoning blend
Garlic powder
16-ounce package of shredded mozzarella cheese, divided
15-ounce can of spaghetti

    Cut the top half off each loaf.  Butter cut sides lightly and sprinkle lightly with the
seasonings.  On the bottom half of each loaf, sprinkle an even layer of shredded mozzarella cheese. Using two spoons, dot the bread with bits of spaghetti in sauce. Top with more shredded cheese. Cover with the top half of the loaf and wrap tightly in foil.
    Just before serving, heat the wrapped loaves in the oven or over the grill just long enough to heat the loaf and melt the cheese. Cut in thick slices and serve. Serves 20 to 30.