Friday, May 19, 2017

Really Easy Recipes for Camping and RV Travel

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Camp and RV Recipe of the Week

Dressin’ Rice

Add meat and this slightly sweet, savory rice dressing becomes a one-pot main dish.

1 pound lean ground meat, chicken or turkey
2 tablespoons vegetable oil
2 cups diced onion
1 teaspoon dried, crumbled sage
1 teaspoon dried tarragon
2 cups diced, cored Granny Smith apples
12-ounce package diced butternut squash
2 cups raw rice
1 cup dried cranberries
4 cups water
1 tablespoon chicken bouillon
1/4 cup dry sherry wine*
Salt, pepper to taste

    Sizzle meat in the hot oil, breaking it up. Keep stir-frying over high heat while gradually adding onion, sage, apples, squash and rice. Scrape up browned bits from the pan and stir in cranberries, water and bouillon. Bring to a boil, cover, reduce heat and cook 20 minutes or until rice is tender. Stir in sherry and season to taste.  Serves 4 to 6.

*If you don’t have sherry, omit this step. There are no substitutes. The dish will be different but still delicious. 


Camp Cooking Tips

    * Best little barbecue helper yet. This cast iron BBQ sauce pan sits right on the grate  to keep the sauce warm and ready for basting. The silicone brush nestles in the handle. 

    * The smaller the pasta the faster it cooks. The larger the pasta, the easier to spear with a fork. 

    * To make white fudge melt 24 ounces of white chocolate with a can of sweetened condensed milk. Pour into a waxed paper-lined 8 X 8-inch pan and let set. Optional: add nuts, M&Ms, candied fruit. 

    * Single-serving powdered drink “sleeves” add a quick and easy dash of flavor to many dishes. Try a sleeve of lemonade mix in cole slaw, fruit punch mix in iced tea, peach tea mix in cake batter or cookie dough.

Campground Potluck Recipe of the Week
Real Easy Ranch Potato Salad
    Note that this is potato salad, pure and simple. No celery, no eggs, no mayo. And it’s quicker than a wink to make.

5 pound bag of red potatoes, scrubbed and cut in bite size
3-ounce jar real bacon bits (optional)
16-ounce bottle ranch salad dressing
1 tablespoon seasoned salt (plus more for garnish)
    Boil potatoes in salted water and drain. Fold in remaining ingredients and sprinkle top with a little more seasoned salt. Serve warm, cooled or chilled. Serves 12 to 15.

See the emergency pantry recipe of the week at
No fresh ingredients required.

Bonus Recipe
Butter Pecan Sauce
    Whether it’s store-bought pound cake, instant pudding or canned fruit, your camping dessert is “homemade” when you add this warm, scrumptious sauce.

1 cup brown sugar
2 tablespoons cornstarch
1 ½ cups water
1/4 stick butter
1 cup broken, roasted pecans

    Mix sugar and cornstarch, then stir in cold water. Heat gently, stirring until it thickens. Stir in butter and pecans. Serve warm or at “room” temperature. Makes about 2 ½ cups.
    Leftovers should be kept cold. To reheat, thin with a little water.

Friday, May 12, 2017

Road Food: Shortcut Meals for Camping and RV Trips

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Camp and RV 
Recipe of the Week
Skillet Crumb Custard
What a dynamite dessert! And you don’t need an oven to make it. A nonstick skillet is best. Take care that it doesn’t burn on the bottom. If your camp stove doesn’t go to low-low, use a flame tamer. 

1 can of pie-sliced apples
1 cup dried apricots, snipped to bite size
2 tablespoons fruit juice or apricot liqueur
1 box spice cake mix
1 stick butter
1 egg, beaten, or equivalent in egg substitute 
1/3 cup chopped walnuts
1 egg
1/4 cup sugar
1 cup sour cream

Put apples, apricots and juice or liqueur in a bag and let soak. Melt butter in a 12-inch skillet and remove from heat. Stir in cake mix, then stir in the beaten egg.
Using the back of a wet spoon or a spatula, press this dough into bottom and sides of the skillet to form a crust. Cover and bake 10 minutes over low burner. Remove from heat and arrange apple mixture over the crust. Sprinkle with walnuts. 
Whisk the remaining egg with sour cream and sugar and pour over apples. Cover skillet and cook over low heat until the crust is toasty and the custard set. Cut in wedges. Serves 8. 

* If you keep a carton of egg substitute on hand, you don’t have to beat eggs for recipes like this one. 

Be prepared with an emergency pantry in your camper and at home. No high-priced survival foods needed here. The Survival Food Handbook is also a big help in planning provisions for boondocking or stocking a camp for the season.  

Book Review

The Campfire Foodie Cookbook by Julia Rutland (Adventure Publications, $14.95)
     Written by a seasoned camper and food writer, this book is for the weekend camper who does some  of the prep work at home. Many of the steps can be done a day, two, even three days ahead and kept in the refrigerator, then shifted to the RV icebox.  Step-by-step instructions lead you through what to do at home, what to do in camp. 
One of the best parts of the book is the mouth-watering color photos. Every recipe is described and shown. Included is a must-have recipe for homemade beef jerky. Add this book to your camping bookshelf. 

Campground Potluck Recipe of the Week
Beets ‘n Bleu Salad
Add color and class to the campground potluck with this easy,  affordable salad.

10 cups of canned, sliced beets, well drained
1 cup bottled raspberry balsamic salad dressing. 
1 cup broken walnuts
4-ounce package crumbled bleu cheese
Put all ingredients in a large plastic bag, seal and mix gently. Chill, turning occasionally, to blend flavors. Just before serving, cut a small hole in the bottom of the bag to drain beets. Empty bag into a large bowl. Serves 10 to 14. . 

Do you dream of full-timing, traveling in an RV that is also your home? Book tells how to get in, stay in, making a living along the way.  I did for 10 years.  Order Living Aboard Your RV, 4th Edition here.

Camp Cook Tips

* Make maple cream. Soften an 8-ounce brick of cream cheese and stir in ½ cup maple syrup. Serve on toast, muffins, French toast, bagels, etc. 

* To make the juiciest burgers, mix 3/4 teaspoon baking soda with 1 teaspoon salt. Stir into 2 pounds ground chuck with other seasonings of your choice. 

* Make cider syrup for apple pancakes. Mix a can of thawed apple juice concentrate with an equal amount of pancake syrup. Stir in 1 teaspoon butter rum flavoring (or ½ teaspoon each butter and rum flavorings.) 

* Festive and easy make-ahead sandwich. Buy a large, round loaf and slice it into layers about 3/4 inch thick. Lightly butter cut sides. Spread each layer with sandwich fillings: ham salad, egg salad, chicken salad, pimento choose, etc. Assemble like a layer cake and wrap in foil. Chill up to 3 days. In camp, cut like a cake, in wedges. 

* Stir unflavored gelatin into canned chicken soups or broth at the rate of about 1 teaspoon gelatin per 2 cups soup.  Heat to dissolve. Flavor and texture will be richer. 

A cookbook just for camper cooks. Cooking Aboard Your RV, 2nd Edition is filled with recipes that take shortcuts to save time, water, fuel, mess.

This Week's Bonus Recipe
Reuben Quesadillas
Only in America do we order Cuban black beans and rice in a Chinese restaurant . Here’s another “America The Melting Pot” recipe that combines Mexican tortillas with a Jewish deli sandwich favorite. It makes an easy, hot camping meal for lunch or a simple supper. 

8 burrito-size whole wheat tortillas
8-ounce can or jar sauerkraut, well drained
16 thin slices deli corned beef
8 deli slices Swiss cheese
Thousand Island dressing

Warm tortillas and cover half of each one with a tuft of kraut, two slices corned beef, a drizzle of dressing and a slice of cheese. Fold over tortilla.  Wrap in foil and heat on the grill or in the oven until heated through and cheese melts.  Eat right out of the foil. Makes 8. 

Friday, May 05, 2017

Maytime Camping and RV Travel Recipes

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 Whether you camp on wheels, keels or the ground, we all eat. Let's GO.

Camp and RV Recipe of the Week
CurryFlower Skillet

    Make this as a one-dish meal or serve over a starch. It can be meaty or vegetarian. Once you finish the chopping, it throws together very quickly over one burner. I like it with ground lamb.

Small cauliflower
Medium potato, peeled and diced
Medium onion, diced
1 tablespoon each sugar and curry powder
1 teaspoon each ground cumin, turmeric, ginger
1/4 cup olive oil
2 teaspoons minced garlic
1 pound ground meat OR  2 cups drained, rinsed chickpeas
1 cup water
1 teaspoon powdered bouillon (chicken, beef or vegetable)
1 cup golden raisins
1 cup thawed peas
Minced parsley or cilantro (optional)

    Cut the cauliflower in bite size. About 4 cups. Finely dice  onion and potato. Put spices in a clean bag and shake to mix. Then add vegetables and shake to coat.
Set aside.
    Heat oil and garlic in a large skillet. Stir in ground meat, breaking it up. If using chickpeas, add them now.
    Keep stirring over medium-high heat while adding spiced vegetables. When they are well mixed in and fragrant add water, powdered bouillon and raisins. Cover and simmer over low heat 25 minutes or until vegetables are tender. Fold in peas and parsley or cilantro. Heat through.
    Serve plain or over rice, pasta, noodles, couscous, grits, etc.  Serves 4 to 6 plain and up to 8 to 10 if spooned over rice, etc.  

See Janet Groene’s Pantry Recipe of the Week, using only shelf ingredients, at BoatCook

Camp Cook Tips

* When adding melted butter to a recipe that contains egg, cool it somewhat or it will cook the egg. 

    * Yellow and blue make green, remember? To make green eggs and ham for the kids, whisk a few drops of blue food coloring into a bowl of eggs. Cook in butter with bits of ham. 

    * Soften a stick of butter, a cup of peanut butter or a brick of cream cheese. Mix in as many raisins as it will hold. Use as a sandwich spread. Soak sandwiches in beaten egg and cook as for French toast. 

    * Make quick cookies. Melt a pound of candy making chocolate with a cup of peanut butter. Mix in as many miniature pretzels as it will hold. Drop by tablespoons on waxed paper and let it harden. 

    * Mix a little dry mustard in the seasoned flour mixture you use to dredge Swiss steak.

    * Buy deli ham salad and mix in peanuts and well-drained crushed pineapple to taste. Serve on a bed of shredded lettuce.

Campground Potluck Recipe of the Week
No-Bake Strawberry Pie
    It’s easy to double or quadruple this recipe to serve a crowd. The marketplace also offers chocolate crumb and vanilla crumb crusts. Yum!
For each pie:
Store-bought graham cracker crust
1 pint (or more to taste) strawberries
4-serving package strawberry gelatin dessert mix, regular or sugar free
1/4 cup cornstarch
½ cup sugar or equivalent
12-ounce can cherry cola, red pop or strawberry soda
    Trim strawberries, cut in half and place cut side down in the pie crust. In a saucepan mix gelatin dessert, cornstarch and sugar. Stir in soda and cook until it’s thick. Pour over strawberries. Chill. Serve plain or with whipped topping. Each pie serves 6. Best served on the day it's made. 

Bonus Recipe
Skillet Peanut Sweeties

3/4 cup each dry roasted peanuts, brown sugar and chocolate chips
½ cup white sugar
1 ½ cups flour
1 teaspoon each baking soda, salt
1 egg
½ cup creamy peanut butter
1 teaspoon vanilla extract
1 stick butter, melted and cooled

    Grease a heavy 10-inch skillet. Put dry ingredients in a clean bag and shake to mix. In a bowl mix egg, peanut butter and vanilla. Add melted butter. Then mix in dry ingredients. Put batter in the skillet, cover tightly and cook over low/medium heat about 25 minutes or until firm. Cool in the pan, then cut in wedges.
    Oven method: put batter in a greased 9 X 12-inch pan and bake 25 minutes at 350 degrees F. 

Always have a healthy snack in your pocket or pack. See homemade trail mix recipes, some for dessert and some make a whole meal, at Create A Gorp.

Friday, April 28, 2017

Camping Cuisine and Motorhome Meals

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Camp and RV 
Recipe of the Week
Cornmeal Pecan Skillet Shortcake
    The base for a shortcake bakes in your skillet. Smother it with fresh strawberries and cream. Pecan goodness completes the wow factor.

1 ½ cups flour
½ cup cornmeal plus more for the pan
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
½ cup pecan meal (or finely chopped pecans)
2 eggs
1 teaspoon vanilla extract
1/3 cup canola oil
1/4 cup milk
Cut up fresh or canned fruit

    Grease a cold, heavy 10-inch skillet and sprinkle bottom lightly with cornmeal. Dump out excess cornmeal. 
    Put flour, cornmeal, baking powder, salt, pecan meal and sugar in a clean bag and jostle to mix. In a bowl whisk eggs, vanilla, oil and milk until light. Mix in dry ingredients until well combined. Do not over-beat. 

    Put batter in the skillet, cover tightly and bake over low-medium burner until it’s firm to the touch and pulling slightly away from edges of the pan. The top will not brown. Cool 10 minutes in the pan, then flip out and cut in wedges.
    Top with fruit and drizzle with cream. Serves 6.

Camp Cook Tips

    * Slice a tube of polenta. Brush with olive oil. Grill until toasty. Turn. Top with drained roasted red peppers, shower with chopped fresh basil leaves. Grill to heat through. 

    * Keep a can of diced potatoes on hand, ready to bulk up chili, soup or stew at the last minute if need be.  Drain, rinse, heat. 

    * To put a crisp topping on any meal, heat bread crumbs in melted butter until toasty. 

    * Thaw and drain cooked jumbo shrimp. Split down the back and stuff with buttered bread crumbs. Heat gently. 

    * Save pasta water. Use it to moisten the finished dish and to cook vegetables. If it’s salted, don’t discard it on plant life. 

Women on the go by RV, motorhome, camper get together at 

Campground Potluck Recipe of the Week
Peanutty Pasta Salad

1/2 cup  creamy peanut butter
1/4 cup water
Juice of a fresh lime
1 tablespoon each brown sugar and soy sauce
1 teaspoon hot sauce

2 servings spaghetti, cooked

14- to 16-ounce package shredded cabbage for cole slaw
1 bunch scallions,, sliced
2 cups matchstick carrots
½ cup each dry-toasted peanuts and finely chopped cilantro

    Make the dressing. In a small bowl whisk peanut butter, water, lime juice, brown sugar, soy sauce and hot sauce. Set aside.
    Drain spaghetti and toss with dressing. Cool and toss with vegetables, peanuts and cilantro. Serve with a spaghetti claw, chilled or at “room” temperature. Serves 8 to 10. 

See the Pantry Ingredient of the Week, requiring no fresh ingredients when you are boondocking, at

Bonus Recipe
Creole Your Way
    Make up this Cajun specialty spice your own way, using only as much hot pepper as your family enjoys. For myself, I go mild but offer hot sauce at the table for those who like more heat.
1/4 cup celery seed

2 tablespoons each salt, sweet paprika, white or black ground pepper, powdered garlic, onion powder
1 teaspoon allspice
1/4 teaspoon ground cloves
Cayenne pepper to taste
1 teaspoon=campfire
2 teaspoons=bonfire
3 teaspoons=wildfire
4 teaspoons=forest fire

    Mix well and keep cool and dry. Use sparingly as a sprinkle, rub or an ingredient in chili, stew, soup, fish chowder, etc.

Friday, April 21, 2017

Recipes and Tips for Camp and RV Cooking

blog copyright janet groene. All rights reserved. To ask about rates to place one ad, one year, all Groene sites email

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Camp and RV 
Recipe of the Week
Creole Cheese Sandwiches
In the southern United States, pimento cheese is as common as peanut butter. This is a spicier version made without mayonnaise, so it’s an excellent keeper. I like it on hearty peasant bread,  dark rye or rye crackers.

8-ounce package grated cheese
4 strips of pre-cooked bacon, chopped up
Small green sweet pepper, finely diced
1 teaspoon Worcestershire sauce
1 stick butter, softened
Bottled chili sauce

In a bowl lightly toss cheese, bacon, pepper and Worcestershire sauce until well blended. Stir in butter to bind the mixture and add chili sauce to taste. Make sandwiches or spread on crackers. 

Survival Food Handbook is not just a prepper guide but a handy reference on provisioning your camper or RV. Every recipe in the book can be made from shelf-stable foods. 

Eat well anywhere.  See Create a Gorp  for snack recipes to carry in a pocket or backpack. 

Campground Potluck Recipe of the Week
Serve this festive, economical starch course as a side dish or as a vegetarian, gluten-free side dish.
Mushroom Barley Casserole

1 stick butter
1 pound sliced mushrooms
Medium onion, diced
2 cups pearl barley
½ teaspoon ground nutmeg
1/3 cup raisins, dried currants or dried cranberries (optional)
4 cups chicken broth
½ cup water

In a large pot saute mushrooms in butter, gradually stirring in onion and barley. Add remaining ingredients and bring to a boil. Cover, reduce heat and cook 30 minutes or until barley is plump and liquid absorbed.  Fluff with a fork. Serves 8 to 10. 

Tips for the Camp Cook

* Add a TexMex touch to cheese rarebit by stirring in a few tablespoons of whole kernel corn and chopped, roasted red pepper. 

* Product report. I’ve finally found an all-purpose de-greaser that really REALLY works on everything in RV life, from oil stains on laundry to oil drips on the parking pad and greasy messes in the galley. Mean Green comes in super strength and in industrial strength. It doesn’t require pre-cleaning but goes to work immediately. This is NOT a wimpy spray-and-wipe product. Rinsing is required. 
To remove a nasty stain made by  used motor oil, I sprayed my jeans with Mean Green, then washed as usual. Bingo!
* Try bottled Caesar salad dressing in potato salad instead of mayonnaise. It’s spicier, kickier. 

* Saute 2 cups diced, peeled eggplant in butter until it’s golden. Add a cup of seafood broth.  Bring to a boil, reduce heat and stir in a pint of heavy cream. My friend calls this “oyster stew”. Serves 2 to 3. 

* Make chili frittata. Stir-fry onion, green pepper and a cup or two of thawed hashed brown potatoes  in butter or canola oil. Stir in a can of chili. Spread in an even layer , heat and gently pour over it 4 to 6 beaten eggs. Cover and cook until eggs set. Serves 4. 

* The old-fashioned eggbeater in stainless steel is back and better than ever. High-tech new models make easy work of meringues, smoothies, whipped cream, fluffy omelets. 

*  Try this easy dessert. Dissolve a package of Jello in 2 cups boiling water. Then  stir in 8-10 cut up  marshamallows. When they soften, whip into a froth with an egg beater. Chill.

Feedback wanted. Do you want to see more vegetarian or vegan recipes? Leave a Comment.

Bonus Recipe
Vegan “Tunafish” Sandwich

Coarsely mash a drained can of chickpeas with a fork, stirring in some of the reserved juice to moisten.  Fold in finely diced celery, sweet onion, green pepper as desired. Season with salt, pepper, perhaps a tiny bit of lemon zest or dried thyme. “Butter” a slice of bread with vegan mayonnaise or other vegan spread and top it with a thin sheet of nori. Spread another slice with the chickpea mixture. Put them together to make a sandwich. 
One can of chickpeas makes at least four sandwiches. 
Alternate recipe: Drain chickpeas into a pan and add 1/4 cup water to the juices. Heat with a seafood bouillon cube until it dissolves. Remove from heat, cool and mash in chickpeas. Fold in vegetables. Omit nori. 

For today or Mother’s Day, Janet Groene’s paperback book Cooking Aboard Your RV, 2nd Edition, is filled with delicious shortcut recipes 

Friday, April 14, 2017

Spring into These Easy Recipes for Camping and RV

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Camp and RV
Recipe of the Week
Whisk Away Muffins

    No butter to cream in this easy recipe. It whisks together in minutes to bake in your oven, toaster oven, microwave or stove-top oven. It works with regular or gluten-free flours. I use half white, half whole wheat flour.
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
1/4 cup white or brown sugar or equivalent
Small can crushed pineapple
1 egg
1/4 cup canola oil or other vegetable oil
Optional: ½ cup chopped walnuts
    Prepare 12 regular or six large muffin cups. Put the dry ingredients in a clean bag and jostle to mix. Open the pineapple and drain off the juice into a bowl. Whisk juice, egg and oil until well mixed. Dump in the bag of dry ingredients and mix with a spatula until no dry spots remain. Fold in crushed pineapple and nuts. Bake about 18 minutes, or until firm to the touch,  at 375 degees.
    Skillet method: Mix batter and put it in a cold, well greased, 10- or 12-inch skillet. Cover tightly and bake over low-medium burner until firm and pulling slightly away from edges of the pan. Cut in wedges.
    Microwave method: If you have a micro-ware muffin dish, butter it well then follow directions for your own microwave. 

    How much food is enough for your emergency pantry? For two people who are boondocking for a week? For a family of four for a weekend in the woods? See Janet Groene’s Survival Food Handbook, a guide to stocking your camper, cabin or boat with familiar, affordable supermarket foods. 

Camp Cook Tips
    * Beefsteak lives up to its name in this cold knife-and-fork meal.  On a bed of lettuce, layer sliced beefsteak tomato with dei-sliced roast beef and thin-sliced sweet onion. Drizzle with a little vinaigrette.

    * Do you eat on trays in front of the TV? These bargain-priced lap desks are more secure than ordinary trays and they stack for easy storage. Nice too for serving breakfast in bed to that special someone.

    * Make molasses “lite”. Mix it with light corn syrup to taste.

    * When you need a small amount of gravy quickly, stir hot water into cream of chicken Cup ‘o Soup until it’s the right thickness.

    * When the pickles are gone, bring leftover juice to a boil and pour it over sliced onions. Chill overnight and serve as a condiment. Good on hot dogs or hamburgers. 

    * Cook rice in coconut milk. Stir in butter and shredded coconut and serve as a side dish with meat from the grill. 

    * Make horseradish sauce for steak or beefburgers by whisking 1 cup sour cream with ½ cup mayonnaise,1 tablespoon Dijon mustard and 1/4 cup prepared horseradish (or more to taste).

Campground Potluck Recipe of the Week
Potato Noodles
    Not quite noodles, not quite French fries, these crispy potato nuggets will be the talk of the potluck. Make them on site if you are having a campground fish fry with deep fryers going full blast. They can also be made ahead and reheated at 400 degrees just before serving.
2 eggs
4 cups mashed potatoes
About 1 ½ cups flour plus more for rolling dough
2 teaspoons salt
Oil for frying (preferably peanut oil)
    Whisk eggs until light and mix in potatoes, salt and flour to make a thick dough. Roll out dough and cut in strips. Heat oil to 375 degrees and fry in batches. Drain on paper toweling and serve at once or reheat until crisp.

    See the Pantry Recipe of the Week, made entirely with shelf-stable ingredients, at

Bonus Recipe
Voyageur Pork Pie
    From French Canada comes a recipe they make in the oven, using pie crust, called tourtière. I adapted it for the skillet.

1 pound lean ground pork
Small onion, finely diced
½ teaspoon each salt, pepper, dried thyme and dried sage
1/8 teaspoon ground cloves
2 tablespoons flour
½ cup water
1 cup dry bread crumbs
½ stick butter

    Brown pork in the skillet, gradually stirring in onion.  Stir in seasonings. Cover and cook over reduced heat 5 to 10 minutes to make sure pork is done. Sprinkle pork with flour and add cold water. Stir over medium heat until it thickens. In a small skillet, cook bread crumbs in butter until they are toasty. Sprinkle over pork and spoon onto plates. Serves 4.

Friday, April 07, 2017

Mealtime Ideas for Camping and RV Travel

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Camp and RV Recipe of the Week
Lemon Fluff

Graham crackers
14-ounce tub of cottage cheese
1 tub of whipped topping
1 jar of marshmallow cream
1 packet of dry lemon gelatin dessert mix
1 jar of lemon curd

    Fold together cottage cheese, whipped topping, marshmallow cream and dry dessert mix. Line the bottom of a 9 X 14-inch dish with graham crackers and spread with the cottage cheese mixture. Add another layer of graham crackers and spread with lemon curd. Cover and refrigerate overnight. Serves 12 to 15.

Tips for the Camp Cook

    * Heat 2 tablespoons vegetable oil in a skillet. Combine canned corned beef hash and drained, rinsed sauerkraut. Fry until crusty on the bottom. 

    * A plastic scrub bucket is light and cheap but a heavy duty, well-scrubbed,  stainless steel bucket can also serve as a water pail or cookpot for large items such as lobster or a fish boil. I like this nine-quart pail. High quality stainless steel buckets are usually sold for dairy farm use or pet kennels. (I don’t recommend cooking in a galvanized steel bucket.)

    * Make a strong brew of spiced tea (such as lemon ginger or Constant Comment) and soak raisins and dried apples  until plump. Drain, fry in butter to serve with grilled ham steak. 

    * Herbs and spaces are much cheaper when bought in bulk. Load up on your favorites and pre-package your own combinations for rubs, salad dressings, spaghetti or barbecue sauces,  cookies, etc. These custom herb combinations, clearly labeled, also make nice gifts for campground neighbors. Your recipe could be as simple as cinnamon sugar with a little ginger or nutmeg or as complex as your own secret recipe curry powder. 

    * Make Jello according to package directions and package it by the half cup in plastic snack bags. Chill. To eat out of the bag,  snip off a corner of the bag and squeeze. 

    * Make vegetarian corn dogs. Instead of hot dogs drain baby corn, dip in batter and  fry in hot vegetable oil.

Campground Potluck Recipe of the Week

12 cups crisp rice cereal
2 cups raisins
2 cups chunky peanut butter (16-ounce jar)
2 sticks butter
2/3 cup honey or pancake syrup
2 teaspoons vanilla extract

    Mix raisins and cereal. Heat peanut butter, butter and syrup or honey. When it’s melted and smooth, stir in vanilla. Pour over cereal and raisins and mix well. With wet hands, form into balls. Arrange on a wax paper-lined tray and serve. This is best made on a dry day. 
    Optional: sprinkle balls with sifted powered sugar or roll in flaked coconut.  

How much food is enough? The ultimate guide to provisioning your camper with supermarket foods for every day or emergencies is Janet Groene's Survival Food Handbook. 

Bonus Recipe
Hurry Curry
    Cooking for two? Freeze this in batches and make fresh, hot rice as needed.

2 pounds lean, ground pork or ground turkey
2 tablespoons vegetable oil
1 tablespoon curry powder
Large onion, diced
2 teaspoons powdered chicken bouillon
1 ½ cups water
Medium green apple, such as Granny Smith, finely diced
Salt, pepper to taste
4 cups cooked rice
½ cup raisins
½ cup shredded coconut
    In a large skillet, brown pork or turkey in hot oil, gradually stirring in curry powder. Keep stirring over high heat as you add the onion to coat it. Sprinkle with bouillon, add water and apple, cover and reduce heat. Cook until apple is tender. Adjust seasonings. Serve over hot rice. Sprinkle with raisins and coconut. Serves 6 to 8. 

Never be without a healthy snack in your pocket. See recipes for homemade trail mixes at