Friday, January 20, 2017

Camping Meals Can be Quick but Classy

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Campground Potluck Recipe of the Week

Slow Cooker Marble Pudding Cake
3 eggs
1 cup water
½ cup vegetable oil
15-ounce box of lemon flavor cake mix
1 box of instant lemon pudding mix
1 cup raspberry jam, jelly or preserves

    Butter the cooker insert. Whisk eggs, water and oil well, then stir in dry mixes. Put batter in the cooker. Drop jam by the tablespoon and stir just enough to marble. Cook 4 hours on Low. Spoon into serving dishes and serve plain or with ice cream, whipped cream, chocolate sauce, etc. Makes 10 portions.

Camp and RV Recipe of the Week
 Cajun Pork Chops with Fig Gravy
    Cook a meaty treat on the stove or over the campfire in a Dutch oven. This is my adaptation of a recipe from the Caillou Lake region, Terrebonne Parish of Louisiana. It's from one of the most authentic Cajun cookbooks on the planet. Cooking in Cajun Country by Karl Breaux and Chere Coen is available here.

6 center-cut pork chops, 3/4 inch thick
3 tablespoons cooking oil
2 medium onions, julienned
Medium green bell pepper, julienned
2 cups chicken broth or stock
1 tablespoon beef base (I like Better Than Bouillon)
2 ½ teaspoons Cajun/Creole seasoning
3/4 cup fig preserves (found in the jams and jelly department)
½ stick butter
Cooked rice
    Brown chops on both sides in the hot oil until internal temperature reaches 160 degrees. Set aside. Add onion and bell pepper to the pan and saute until tender. Add broth, beef base and seasoning. Stir to dissolve beef base.  Simmer, covered, 30- 45 minutes. Add preserves and cook 8-10 minutes. Remove from heat and add butter a tablespoon at a time, stirring sauce after each addition. Return chops to the pan to reheat for a few minutes.  Serve over rice. Serves 6.

Janet Groene’s Survival Food Handbook is a guide to supermarket foods to provision your home or camper with shelf-stable rations for emergencies, power outage or boondocking. No high-priced survival packs needed to make more than 100 delicious recipes from the shelf.

Bonus Recipe
Lemon Glazed Carrots
    Peel and cut up carrots or buy a bag of ready-to-cook carrots or carrot sticks. Chill leftover glazed carrots to put in a salad tomorrow.

2 cups water
½ teaspoon salt
½ teaspoon crumbled, dried thyme
32-ounce bag of carrots

3-ounce package of lemon gelatin dessert mix
1/4 cup sugar
    Bring water to a boil with salt and thyme. Add carrots and cook until almost tender. Add gelatin and sugar and boil, stirring occasionally, 15 minutes until carrots are tender and glazed. Serves 4 to 6.

Pocket snacks don’t have to be full of fat, sugar and dietary no-no’s . And they don’t have to cost a fortune. My easy recipes make a big batch you can divide into snack bags and tuck in a pocket, backpack or lunch sack. See Create A Gorp.

Camp Cook Tips
    * To make steamed breads and puddings in a slow cooker, put dough in a steamer insert or in tin cans and cover with foil. Add 2 inches of water and cook as directed.  Condensation forms under the slow cooker lid. Foil keeps it from dripping back into the food. 

    * Perk up your next burgers or meatloaf. Instead of bread crumbs, use crushed honey mustard pretzels. Add two cups crushed pretzelsto 2 pounds of ground meat or turkey, 1 finely chopped onion and 2 beaten eggs. Cook in patties or make meatloaf. 

    * Some slow cookers cook unevenly. If yours has a “hotspot”,  don protective gloves to  lift out the insert, lid and all, and turn it after the first hour or two of cooking.     

See the Pantry Recipe of the Week, made from shelf-stable ingredients when your fresh food is gone. BoatCook.

Friday, January 13, 2017

3 Easy Camping/RV Recipes plus Tips Galore

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Burritos are oh, so easy and you can always wrap them in foil to reheat over the campfire or grill, in the oven or in a covered skillet.

Never miss another recipe or tip. This blog is auto-sent to your Kindle each week from Amazon by subscription. Free trial.  

Camp and RV Recipe Of The Week

Bean and Spinach Burritos
    One skillet rustles up a hot and hearty meal. 

10-ounce package chopped  spinach, thawed and drained
2 tablespoons canola oil
Medium onion, diced
1 tablespoon minced garlic
3 cans, 15 ounces each, different beans (kidney, black, red beans, pinto, navy, Great Northern, garbanzo, etc.)
1 teaspoon each chili powder, ground cumin
8-ounce package shredded cheese, preferably Mexican blend
6 burrito-size tortillas

    Thaw spinach completely and press with paper toweling to remove excess moisture. Drain beans.  In a large skillet, heat oil and stir-fry onion and garlic, gradually stirring in seasonings and beans. Stir in spinach, cover, reduce heat and cook 5 minutes.
    Spoon off  any excess juice. Fold in cheese until it melts. Divide mixture among tortillas, folding over to form burritos. Serves 6. 

Tips for the Camp Cook
    * Mix ketchup half and half with hoisin sauce to glaze pork or chicken on the grill. 

    * Here’s the easiest lighting yet for anywhere on the campsite. These bulbs hang up, have three brightness settings and are waterproof.

    * Make your own dried herbs for camping. Remove stems from fresh herbs, microwave between layers of paper toweling until dry. Keep cool and dry.
    * Keep extra twist ties on hand. They close plastic bags. The  wire in them is handy to poke out dried-on bits in grater holes and other tiny places. Lose a screw to your eyeglasses? Use the wire to make a temporary repair. 

    * Does your dog snarf down food too quickly? Turn this bowl upside down. Fido will have to work harder to get at the kibble.  Used right side up, the rubber rim keeps the bowl from skidding and also makes for quieter feeding.

    * When you need a quick, temporary work surface, unfurl this neat little table. It’s said to hold up to 35 pounds and it stores in its own bag.

   * Draining canned fruit? Use the juice as part of the water measure when making oatmeal. 

    * Make exotic cheese logs. Moisten
grated Cheddar with mango chutney. Form rolls. Coat with shredded coconut, chill and slice. Serve on crackers.

See this week’s recipe for homemade trail mix. Make big batches, then package by the cupful for the pocket, backpack or lunchbox. 

Campground Potluck  Recipe of the Week
Cheesy Pineapple

This old favorite is always a side dish sensation at potlucks. It’s sweet, tangy and cheesy all in one, perfect with ham, pork or chicken.
3 large cans (20 ounces each) pineapple tidbits
1/4 cup flour
6-ounce package shredded sharp Cheddar cheese
1 sleeve buttery round crackers (e.g. Ritz)
1 stick butter, melted

    Butter a casserole and set the oven for 350 degrees. Drain pineapple well, saving 2/3 cup juice. Put pineapple in the casserole, sprinkle with flour and toss lightly to mix. Drizzle with reserved juice. Sprinkle with cheese. Crumble crackers coarsely and sprinkle over cheese, then drizzle with melted butter. Bake 30 to 45 minutes or until bubbly and golden. Serves 10.

See this week’y Pantry Recipe, made entirely with shelf-stable food supplies,  at Boat Cook. A cookbook for emergency meals made with pantry foods from the supermarket is Survival Food Handbook.  It’s a recipe book and guide to provisioning with stow-able foods for boondocking or emergencies. 

Bonus Recipe

Chicken Caper
    Capers come in a tiny jar but they add a mountain of flavor to an ordinary, one-pot meal.  

4 to 6 portions of skinless chicken thighs or breasts
1/4 cup flour
1/2 teaspoon each salt, pepper, garlic powder
2 tablespoons vegetable oil
1/4 cup white wine or water
Small can sliced mushrooms, drained
2 tablespoons capers, drained
4 to 6 portions of halved potatoes
1/3 to ½ cup white wine or water

    Put chicken in a clean bag with the flour and seasonings. Shake to coat. Brown chicken  in hot oil in a large, skillet. Stir in 1/4 cup liquid, mushrooms and capers. Arrange chicken to make room for potatoes, cut side down.
    Cover, reduce heat and cook until potatoes are tender and chicken is done. Remove to plates and quickly bring pan juices to a boil. Stir in remaining liquid and pour over chicken and potatoes. Serves 4 to 6.


Friday, January 06, 2017

Meals for Active Camping and RV Trips

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Camp and RV Recipe of the Week

Lumpy-on-Purpose Mashed Potato Skillet
      What fun! Serve it as a side dish or a vegetarian main dish. Bring a tub of ready-made mashed potatoes or make them from a package. Canned, diced potatoes add texture. Black olives add eye appeal.

2 tablespoons vegetable oil
Medium onion, diced
1 teaspoon minced garlic
1 teaspoon curry powder
3 cups mashed potatoes
14.5-ounce can diced potatoes, drained
1 tablespoon vinegar
Small can of chopped black olives, well drained
Fat for frying (butter, vegetable oil or bacon drippings)
Salt, pepper to taste

    In a large skillet, sizzle onions in hot oil until they are limp. Stir in garlic until it’s fragrant, then stir in curry.  In a bowl, mix mashed potatoes with diced potatoes, vinegar and black olives. Stir in onion mixture. 

    Add a nice sheen of hot oil or fat to the skillet and spread potato mixture in an even layer. Cook until crusty on bottom and sides. Season to taste.
Serves 4 to 6.

    Optional: After potatoes are browned, use the back of a spoon to make depressions in potatoes and fill each with an egg. Cover and cook over low heat until eggs are poached to taste.

Be prepared for emergencies or RV boondocking when your pantry is filled with shelf-stable foods from the supermarket. Survival Food Handbook now has five stars on Amazon. It’s a guide to choosing, stowing and cooking real meals from the prepper pantry. No pricey survival rations needed. 

Campground Potluck Recipe of the Week
Waffle Casserole
At many campgrounds, breakfast or brunch is potluck time. Buy square or rectangular frozen waffles, not round ones, so they’ll fit better in a 9 X 13-inch casserole dish.

8-count package waffles, thawed
16-ounce package frozen green and red peppers and onions, thawed
8-ounce package grated cheddar cheese
8 large eggs
1 cup milk
½ teaspoon each salt, pepper

    Spray a large baking dish with nonstick coating and line the bottom with waffles, cutting to fit as necessary. Save excess waffles for another use. Drain thawed onion mix and sprinkle over waffles. Add half the cheese in an even layer. Whisk eggs and milk with salt and pepper and pour over cheese. Cover with plastic wrap and chill several hours or overnight. Sprinkle with remaining cheese and bake at 350 degrees 30 to 45 minutes (time will vary according to how much the dish was chilled) until eggs “set”.
     Let cool 5 to 10 minutes, then cut in squares. Serve with a pancake turner. Serves 8 to 12.

Camp Cook Tips

    * Why didn’t someone this of this before, a carrier that fits perfectly inside a bucket? All your RV cleaning products fit in a  lidded pail. This kit also includes a grate for the bottom of the bucket. Why? Debris settles and the grate keeps the mop from going all the way to the bottom. 

    * Hang up almost anything when you put it on an inexpensive shower curtain ring. Use them in the RV and for things you take to the campground baths such as the shower puff. Put together your own looseleaf recipe book. Hang barbecue tools handy to the fire. Keep rubber bands or ponytail bands together. 

    * If it comes in a squirt bottle, buy it in a squirt bottle. Save mess and dish washing when you don’t have to dip a knife in the mayonnaise or a spoon in the pickle relish. In fact, I buy extra squirt bottles to fill with things like creme fraiche and homemade salad dressings and BBQ sauces.

    Never be without a nutritious snack when you make your own trail mix. See lots of easy recipes for sweet and savory pocket snacks at Create A Gorp.

Bonus Recipe
    Back by request is this recipe from a 2011 post on this blog.
Sweet Patootie Chili
    This flavorful vegetarian/vegan chili is a snap for the camp stove, solar cooker, pressure cooker, Dutch oven or a kettle hung over the campfire.  No salt is listed because the canned beans and tomatoes probably contain all you need. Add salt only to taste; pass hot sauce at the table. Serves 6.

1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
Large onion, peeled and diced
2 large sweet potatoes, peeled and diced
Large red sweet pepper, seeded and diced
2 tablespoons minced garlic
2 cans red beans, drained and rinsed
30-to 32-ounce can diced tomatoes with juice

1 cup white or brown rice
Optional garnish: minced cilantro or parsley

    Slow cooker method: Spray the upper sides of the cooker. Mix spices in the cooker, adding freshly ground pepper if using. Then stir in onion, sweet potatoes, peppers and garlic to coat well. Stir in everything else but the rice and cook on High one hour. Stir in rice, turn heat to Low and cook 5 to 8 hours more, adding water if needed. 

    Solar cooker method: Follow instructions above, adding rice after mixture is hot. Continue cooking until rice and vegetables are tender.

    Pressure Cooker method: Assemble ingredients as above and bring to a boil. Stir in rice and raise to full pressure. For white rice, cook 2 minutes and brown rice 5 minutes. Turn off heat and let pressure return to normal. Stir and serve. 

    Dutch oven method: Spray sides of Dutch oven with nonstick coating. Proceed as above, adding rice after mixture is hot. Cover with a lid and surround with well-started coals for an hour or until rice is tender.

    Stove Top Method: In a roomy skillet or kettle over high heat, sizzle diced onion and sweet pepper in 2 tablespoons hot vegetable oil. Gradually stir in spices, garlic and sweet potatoes to coat. Add tomatoes and beans. Bring to a boil, stir in rice, cover and reduce heat. Cook 20 to 30 minutes without stirring until rice and vegetables are tender. Stir and serve.

Friday, December 30, 2016

Swift, Simple Meals for Camping and RV Trips

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Campground Potluck Recipe of the Week
(Scroll down for the Camp and RV Recipe of the Week)

Pasta Salad Waikiki
    If you prefer, cook the pasta at home, mix with the salad dressing in a big plastic bag and keep cold up to 24 hours. In camp, add everything else, toss and it’s ready to serve.
16-ounce package penne, cooked according to package directions
20-ounce can pineapple tidbits in their own juice
10-ounce can mandarin oranges
10- or 12-ounce can mango or peach chunks
1 ½ pounds deli smoked turkey*
1 1/2 cups bottled citrus salad dressing
1 ½ cups whole cashews
Shredded coconut (optional)
* Have it sliced about 1/4 inch thick; you’ll be cutting it into strips
    Drain the fruit. (Save juices to make fruit punch.) Cut turkey into bite size strips. Dump everything into a large plastic bag, zip shut and “work” bag to mix everything well. Turn out into a serving bowl. Garnish with a light sprinkling of shredded coconut if you like. Serves 8 to 12.

Camp Cooking Tips

    * Get a supply of inexpensive, white terry wash cloths for $5 at Walmart . Wet with water scented with a few drops of lemon extract. Wring out, roll up and pass them out with a sticky dinner of ribs, friend chicken or peel-and-eat shrimp. They are easily bleached and laundered for many re-uses.  

    * I’m a huge fan of pie irons for the campfire and fireplace. Make a meal or dessert out of almost any filling and almost any dough, bread or tortilla.  This Breakfast Sandwich Maker does much the same thing when you're plugged in.

    * Plastic food containers absorb and hold odors and stains that aren’t removed in dishwashing. Every few months, dissolve dishwasher detergent in very hot water and give them a soak. Wear rubber gloves when handling this very strong cleaner.

    * A retractable clothesline is so handy to have in a camper of any size. 

    * Save space. Get an old-fashioned vegetable brush just to use as a toilet brush in the RV. It's just the right shape.

    * You know the rule. Don’t use detergent when cleaning iron cookware because it eats away the nonstick "seasoning". Yet pots get cruddy and here’s the answer. Chain mesh is coarse enough to scrub away the crusty build-up but not so fine, (like steel wool) that it leaves tiny bits of metal behind. It swishes clean easily, unlike fine scrubbers that hold the debris.

    * As mentioned above, pasta for pasta salad can be cooked ahead and put in a bag with salad dressing and chilled to add ingredients later. Ditto rice, quinoa, barley, farro and other whole grains that make such wonderful cold salads.

   *I love my aim-and-shoot digital thermometer. I use it to check oven temperature, to make sure the fridge is cold enough for food safety, to check out different zones of the campfire and grill, monitor the ice chest and so much more. 

Homemade and healthier snack recipes are made in a big batch, then packaged for the trail, lunchbox,  purse or pocket. See Create A Gorp. 
A cookbook just for camping and RV. Cooking Aboard Your RV, 2nd Edition.

Camp and RV Recipe of the Week
Cheesy Sprouts Skillet
    Here’s a quick skillet meal that turns fresh Brussels sprouts into a camping feast for two.  
2 portions Brussels sprouts
1 tablespoon vegetable oil
1 tablespoon butter
1/8 teaspoon ground nutmeg
1/3 cup pecan pieces
15-ounce tub of macaroni and cheese
    Wash and trim spouts and cut them in half. Heat oil and butter in a nonstick skillet and arrange sprouts cut sides down. Cover and cook over low-medium heat until sprouts are toasty brown on the bottom and fork-tender. Toss with nutmeg and pecans. Spoon mac and cheese over all and heat through. Serves 2.

See this week’s Pantry Recipe, made entirely with foods from the pantry shelf at Boat Cook. For an entire cookbook of stow-able foods from the supermarket see Survival Food Handbook. It’s a guide to choosing and using ordinary staples for boondocking and emergencies. 
Bonus Recipe
Chili Dog Burrito Kisses
    Think of these as great big Hershey’s kisses in foil that is twisted closed at the top.  For a quick meal made on the grill or campfire, these individual dogs are eaten right out of the foil.

For each :
Large square of foil
Pan spray
6-inch flour tortilla
1 hot dog, cut in half
2  tablespoons canned chili dog sauce
1 tuft Cheddar cheese (2-3 tablespoons)
    Lay out a square of foil and spray it. Lay tortilla on the center of foil. Put the hot dog on the tortilla and spoon on the sauce. Top with a tuft of cheese. Bring up four corners of the foil to meet and twist. This forms a handle.
    Place on grill and cook 5 to 10 minutes or until everything is heated through. Open carefully to avoid steam. Serves 1.

Friday, December 23, 2016

Travel With Easy Recipes for Camping and RV

blog copyright janet groene, all rights reserved. This blog has had more than 133,000 views. To ask about rates for one ad, one year, all seven Groene sites, email

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Campground Potluck 

Recipe of the Week

Butterscotch Quick Bread
     No electric mixer needed. This recipe makes two, one-pound loaves or up to 32 slices. For easier slicing, cool completely and wrap for several hours or overnight. To make it faster, measure all dry ingredients into a zip-top bag at home. To continue, whisk wet ingredients and gradually add dry ingredients.
2 eggs
2 cups brown sugar
3 tablespoons canola oil
3 1/2 cups flour
½ cup minute oats
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups buttermilk

    Set the oven to 350 degrees and grease two loaf pans. Beat eggs, gradually adding sugar and oil. Combine dry ingredients in a zip-top bag and tip to mix well, then add to egg mixture alternately with the milk. Mixture should be evenly wet. Do not over-beat. Divide batter into two greased loaf pans and bake about 45 minutes or until loaf is firm and springy to the touch. Cool. 

See Janet Groene’s Survival Food Handbook, a guide to prepping the pantry in your RV and home for boondocking, emergencies and impromptu trips. Every recipe in the book can be made with shelf-stable foods from the supermarket. No high-priced survival rations needed.    

Camp Cook Tips
     * Mix a can of pumpkin pie filling with milk or cream to taste and use it as a sweet sauce or gravy. It's pumpkin with sugar and spices but without the eggs.

      *Backpackers rave about this tiny wood stove, which also makes a good back-up stove if you camp in a car or motorhome.  In an emergency, all it takes is a few sticks to make a fire to make food or purify water.  

    *  Add a tablespoon of flour and 4 eggs to a pouch of ready-to-serve rice and fry in butter like pancakes. Serve as a savory side dish or with syrup for breakfast. 

     * No more searching for high-priced stove fuel when you convert your old Coleman camp stove to propane.

Camp and RV Recipe of the Week

Pumpkin Risotto
    To make this a vegetarian main dish,  use vegetable broth.
1-quart carton chicken broth
15-ounce can pumpkin puree (not pumpkin pie filling)
1 cup water
Large onion, finely diced
1 teaspoon minced garlic
2 tablespoons butter
1 teaspoon each salt, pepper,  ground cinnamon
2 cups arborio rice
Grated Parmesan cheese (optional)
    In a saucepan heat broth, pumpkin puree and water. In a large skillet, sizzle onion and garlic in butter. Add the seasonings and stir in the rice to coat well. Continuing to stir over low/medium heat, slowl  add broth mixture half a cup at a time. When it is absorbed, add more broth. Continue stirring over medium heat until rice is tender and creamy and broth is gone. Serves 4. Pass the cheese shaker.

Healthier snacks are those you make yourself. See recipes for trail mix, aka gorp, to carry in a pocket, backpack or lunchbox. Http://

Do you dream of selling the house, quitting your job and taking off on an endless highway in your RV? We did it and wrote a book about you can do it too at any age.  Read Living Aboard Your RV, 4th Edition.

Bonus Recipe
Jamaica-It-Easy Jerk Chicken
Remembering that “the sweetest meat is closest to the bone” jerk chicken is made with bone-in breast halves or inexpensive chicken hind quarters. Jamaicans cook it over pimento or laurel wood. Make up packets of the spice mix at home and seal in small plastic bags for camping. This is enough for 6 to 8 chicken hind quarters.

1 tablespoon each onion powder, garlic powder, ground ginger and dried thyme
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon each ground nutmeg, ground allspice
2 teaspoons ground black pepper
Up to 1 teaspoon cayenne pepper (Jamaicans like it hot, but I go easy with cayenne)

    Mix dry ingredients together and set aside. Keep dry and cool. 

6 to 8 chicken hind quarters
1/4 cup each soy sauce, lemon or lime juice and vegetable oil

    Marinate chicken in the soy sauce mixture in the ice chest or fridge  overnight, turning several times. Spread some of dry spice mixture on a paper plate. Remove chicken from marinade, shake off excess  and press into dry spice mixture. Add more dry mix as needed.  Repeat until chicken has been coated as heavily as possible.  Discard marinade. Let chicken stand 15 minutes.

    Grill chicken over medium heat, starting with the cut side down. Turn over when it’s dark brown. When the other side is browned, turn again. It’s done when an instant-read thermometer registers 170 degrees.

Friday, December 16, 2016

Camp Cooks Make Every Day a Holiday

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Camp and RV Recipe of the Week
Skillet Salmon Pie
    When have liquid eggs or Eggbeaters on hand, you can skip the extra step of beating eggs for recipes and omelets.
2 tablespoons vegetable oil
1 cup chopped onion, celery, pepper mix
2 cups stuffing mix
1 can of salmon or tuna, drained and broken up
½ cup beaten eggs

    In a skillet, sizzle vegetables in hot oil until they are limp. Stir in stuffing mix and enough water to moisten stuffing until it clumps together. Stir in tuna or salmon. Flatten to a smooth layer and pour eggs over all. Cover skillet and cook over low-medium heat until eggs set. Slide out of skillet and cut in wedges. Serves 4.

    See the Pantry Recipe of the Week, made entirely with shelf-stable ingredients. No fresh foods needed. Boat Cook.

Keep one copy of this cookbook in the RV and one at home for planning meals and shopping. Cooking Aboard Your RV, 2nd Edition.

Campground Potluck Recipe of the Week
Pork Cassoulet
    Put ingredients in a slow cooker and forget them all day. You need a large slow cooker, about 6 quarts. Goes great with garlic bread.

4 strips precooked bacon
1 cup cracker crumbs or panko
2 tablespoons vegetable oil
4 pounds lean pork in bite size
About a cup of chopped, spicy sausage such as chorizo or salami
Salt, pepper

1/4 cup tomato paste
2 tablespoons minced garlic
2 large onions, diced
1 cup dry white wine
32-ounce can diced tomatoes, undrained
1 cup water
2 teaspoon chicken bouillon
2 to 3 cans large white beans such as Great Northern

    Put bacon strips in bottom of the slow cooker. In a small skillet, toss crumbs with hot oil until they are toasty. Put pork and chopped sausage over the bacon, sprinkling each layer  with crumbs, salt and pepper. Dot with tomato paste. Add garlic, onions, wine, tomatoes, water and bouillon. Cover and cook on Low 6 hours. Stir in beans to heat for the final 30 minutes.  Serves 12 to 14.

    How to provision for a long trip? What to do if the refrigeration goes bad? How much food is enough? Are you prepped for emergencies. See my Survival Food Handbook. 

Camp Cook Tips
    * Leftover green bean casserole? Cook some bacon bits and onion in a skillet. Spread 2 cups leftovers in a single layer and top with 6 to 8 beaten eggs. Cover. Cook until eggs set.
    * Thaw and heat frozen sweet potato fries. Serve with a dip made of equal parts hoisin sauce, honey and lemon juice.
    * Save calories. Make wraps with leaf or Boston lettuce instead of tortillas.
    * Leftover pumpkin pie? Cut it in little pieces, fold in whipped topping and some chopped Heath bar. Serve as a pudding. 
    * Discarding a dishwasher? Save the wheeled rack and use it as a storage rack in your RV basement, under the bed or other hard-to access place.
    * Make quinoa as a hot breakfast cereal. Add raisins or cut-up apples to the water when cooking the grain according to package directions.Serve with milk and cinnamon sugar.
    * Make a coffee rub for London Broil. Mix 1/4 cup instant coffee powder, 2 teaspoons brown sugar and 1 teaspoon each salt, cinnamon, paprika and cocoa powder. Rub on meat and let stand 10 to 15 minutes before grilling. Time saver: combine this mix in a small plastic bag before leaving home.
    * Heat up Tater Tots until crispy and use instead of tortilla chips to make your favorite nachos.
    * Nuke an 8-ounce brick of cream cheese with a can of chili and serve as a hot dip or a topping for baked potatoes. 

New each week! Homemade trail mix recipes you can make in a big batch, then portion in snack bags for hiking, the kids' lunchboxes or your commute. Each recipe keeps without refrigeration and carries in a pocket. Great for airport delays! 
Bonus Recipe
Potato Scones
When you need a quick, hot bread to complete a meal, bake these crusty griddle scones without lighting the oven.

1/2 cup instant potato flakes
Hot water
2 tablespoons butter, cut up
1 egg
About 1 cup milk
2 cups flour
½ teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
Extra flour for handling dough

    Put potato flakes in a bowl and stir in  hot water to make them thick and creamy. Stir in butter bits. When butter softens, keep stirring as you add the egg,  some milk and the dry ingredients. Add more milk as needed to make a very thick dough. Fold in potatoes.
    Turn out dough on floured paper towels and knead just until it’s combined. Pat into circle about ½  inch thick.  Cut in triangles. Cook on a hot, greased griddle until golden on both sides.