Friday, April 24, 2015

Go Camping and RV Trekking with These Recipes in Tow

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Campground Potluck Recipe of the Week

Herbalicious Dip
    It’s so easy to whisk these ingredients into a tasty swirl. Then just keep it cold and use it for up to a week as a dip, salad dressing or sauce.  It’s also good on hot baked potatoes or grilled chicken. Optional: shave calories by using low-fat mayo and nonfat yogurt.
2 cups mayonnaise
1 cup plain yogurt (8-ounce carton)
1 cup lemon flavor yogurt (8-ounce carton)
1 tablespoon each dried parsley, dried chives, dried tarragon
1 teaspoon dried dillweed, celery seed
Optional: 1/4 to ½ teaspoon cayenne pepper

Whisk together and chill. Makes 4 cups sauce.
Shortcut idea: buy mayonnaise in one-pint jars and use the entire jar in recipes like this one. No messy measuring.        
See healthful, homemade snack recipes that are easy on the cook (may require no cooking) and easy on the budget. Package in portions for the trail or serve in big bowls around the campfire. See
Camp and RV Recipe of the Week
    Need some cookies in a hurry ? No need to bake these beauties. It’s easy to stash the ingredients together in a secret spot, then bring them out to make cookies on a rainy day.
12-ounce package butterscotch, white chocolate or chocolate flavored morsels
1 1/2 cups crisp Chinese noodles OR
1 ½ cups shredded coconut
1 ½ cups peanuts, raisins or a mixture
    Melt morsels in a large microware container, stirring very 30 seconds until you can stir in the remaining ingredients. Drop by tablespoons on waxed paper and let harden.

When you go boondocking you don’t need expensive emergency foods sold by doomsday suppliers. See Janet Groene’s Pantry Recipe of the Month, made entirely with shelf ingredients found at any supermarket, at
Bonus Recipe (copyright Janet Groene)

From Cooking Aboard Your RV, 2nd Edition
Baked Onions
    This recipe from my RV cookbook is one I turn to often because it’s so versatile. Use a different topping every time. 

4 jumbo sweet onions
2 teaspoons melted butter
    Peel and trim onions and cut them across the equator. Arrange in a baking pan cut side up. Drizzle with butter and one of the toppings shown below. Cover with foil and bake 20 to 30 minutes at 350 degrees. They should be just tender but still hold their shape. Remove the foil and bake another 5 minutes or so. Makes 8 pieces.

1/3 cup brown sugar with a dash of cayenne OR
1 can condensed cream soup mixed with a teaspoon of curry powder OR
1 cup sour cream whisked with a teaspoon or dillweed OR
½ cup barbecue sauce (add another 1/4 cup after foil is removed)

    Cook’s note: If you have no oven, this can also be made in a covered, heavily greased skillet over medium/low heat. When onions are tender but still holding their shape, remove the lid and cook over high heat if necessary to reduce liquids to a syrupy sauce. 

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Friday, April 17, 2015

Cook Smart for a Camping Trip

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What could be simpler than a ham steak and grilled summer squash? Just pass a zesty salsa and corn muffins to complete the meal. 

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Camp and RV Recipe of the Week
Buttermilk Batter Chicken-in-a-Blanket
    It’s easy to whip up this one-dish dinner in the small galley. The creamy chicken mixture has a buttery topping.

2 cans, 10 ounces each, chunk chicken
14.5-ounce can peas and diced carrots, drained
14.5-ounce can kitchen-sliced green beans, drained
1 can condensed cream of chicken soup
1 tablespoon cornstarch
2 cups biscuit mix
1/2 stick butter, cut into bits
1 ½ cups buttermilk

1. See below if you don't have an oven. Heat oven to 400 degrees and grease a 9 X 13-inch casserole.
2. Drain chicken into a 2-cup measure and add water to make 1 1/2 cups liquid.
3. Arrange drained chicken and vegetables in casserole.
4. In a bowl, whisk together 1 ½ cup liquid, soup and cornstarch. Pour evenly over chicken mixture and put in the oven to start heating.
4.  Wipe out the bowl with paper towels and whisk together biscuit mix and buttermilk. Fold in butter bits. Pour batter over chicken mixture.
5. Bake about 40 minutes or until a golden crust forms on top. Serves 6 to 8. 

Stove Top Method: Heat chicken mixture in a large skillet. Stir and drizzle with batter. Do not stir again. Cover and cook until batter is firm. Cooked this way it will be cake-like and will not brown. (To add a little color, stir a tablespoon of dried parsley flakes or other herb into the batter.)

Kids on board? See Travels with Kevin, Janet’s SATW traveling teddy bear at

See Janet Groene’s Pantry Recipe of the Week at These recipes are made with shelf ingredients so they’re a lifesaver in emergencies or boondocking.
Love to snack? Want to save money while eating healthier? Make your own snacks in big batches, then serve by the bowl or divide into pocket packs for hiking and beach combing. See easy recipes at

Women on the road in RV’s get together at

Campground Potluck Recipe of the Week

Aloha Salad
    Instead of cooking pasta to make a hearty salad try  bulgar, couscous or instant rice instead.  Cooking water is absorbed, not wasted. This is a popular main dish at potlucks and is substantial enough to make a vegetarian main dish.

1 cup bulgar
20-ounce can pineapple tidbits
10-ounce can mandarin oranges
10- or 12-ounce can mango or peach chunks
8-ounce carton orange flavor yogurt
8-ounce carton lemon flavor yogurt
1 ½ cups whole cashews
Shredded coconut (optional)
1. Drain the fruit well. Save fruit  juices to make fruit punch or use some of it as part of the water measure for the bulgar. Prepare bulgar according to package directions. 
2.  When bulgar is cool, put it in a large plastic bag with remaining ingredients. “Work” bag by squeezing it gently to mix everything well.
3. Turn out into a serving bowl. Garnish with a light sprinkling of shredded coconut if you like. Serves 8 to 12.

Friday, April 10, 2015

Campers, RV Travelers Love Great Food Made Easy

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image courtesy KOA

Campground Potluck Recipe of the Week
Creamy Kale Casserole
    If you wish, make this popular dish in two steps. Cook and drain the kale ahead of time and keep it cold up to three days. Then assemble the casserole in time for the potluck. (Kale may need draining again before use.) This makes a vegetarian main dish or a side dish to go with meat from the grill.

Large bag of washed, chopped kale, cooked and well drained
2 eggs
1 cup mayonnaise
1 can cream of celery soup
1 tablespoon onion powder
½ teaspoon each salt, pepper,  ground nutmeg
1 cup grated Cheddar cheese

    Set the oven to 350 degrees. Butter a casserole dish or pan. Prepare kale. Whisk mayonnaise, soup, eggs and seasonings. Fold in kale and cheese. Bake 30 to 45 minutes until it’s puffy and set. (Baking time will be longer if ingredients were refrigerated). Serves 8 to 10.

See more of Janet Groene’s easy recipes including a Pantry Recipe that requires no fresh ingredients (it’s ideal for boondocking, prepping or emergencies)  at

Snacks to pass around at the campfire to put in a pocket for the hike or commute. Make them yourself to save money, eat healthier. Http://

Women in the RV realm get together at
Camp and RV Recipe of the Week
Skillet Crabmeat Pie
    Why do crab recipes say “picked over”? It’s because sometimes bits of shell get left behind in processing. Remove them.  For the best crust on this pie, use thick slices of a hearty, artisan bread.
Buttered bread
12 to 16 ounces of canned or fresh crabmeat, drained and picked over
1/2 cup each finely chopped celery and onion
1 cup mayonnaise
4 eggs
2 cups milk
1 can condensed cream of chicken or celery soup
Grated Parmesan cheese (optional)
Lemon wedges (optional)

    Spray a 10- or 12-inch skillet with nonstick spray. Cover the bottom completely with buttered bread, butter side down. Cook over high heat until bread is golden on the bottom. Do not turn bread over.

      Turn off heat and top bread with an even layer of crabmeat, celery and onion.  Set aside. Whisk the mayonnaise, eggs, milk and soup. Pour over the skillet, cover tightly and cook over low/medium heat until the filling sets, as for custard.  Let stand 5 to 10 minutes for easier cutting. Serve in  wedges, as is or garnished with Parmesan or lemon. Yields 6 servings. 

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Bonus Recipe of the Week.  For this dish y
ou’ll need a skillet that can go into the oven. It's from my book Cooking Aboard Your RV, 2nd Edition. It makes a showy meal for 6.  Order the book at
Pizza Puff
1 pound lean ground beef, chicken, pork or turkey
Large onion, diced
2 teaspoons minced garlic
1 green bell pepper, seeded and diced
1-ounce packet spaghetti sauce seasoning mix
15-ounce can tomato sauce
½ cup water
8-ounce package grated mozzarella cheese
2 eggs
1 cup milk
1 cup flour
Freshly grated Parmesan cheese
    Set the oven to 400 degrees. Fry out the meat, gradually stirring in onion, garlic and bell pepper. Spoon off any excess fat. Add spaghetti sauce seasoning, tomato sauce and water. Sprinkle with cheese and turn off heat. Whisk the eggs, milk and flour, pour over the skillet and pop into the oven for about 30 minutes until crust is golden brown. Serve at once (puff will collapse).
Cook’s note: As my regular readers know, I fry up big quantities of the ground beef-onion-garlic, pepper mix when I run into a good sale. Then I freeze it in right-size batches.
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Friday, April 03, 2015

Recipes for Camping and RV Vacations

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Camp and RV Recipe of the Week

Chicken Kebabs with Peanut Sauce

12 dried plums or dried apricot halves
1 cup hot tea
1 pound boneless, skinless chicken (white or dark)
Garlic flavored nonstick spray
1/3 cup smooth peanut butter
½ cup water
½ teaspoon powdered chicken bouillon
2 tablespoons soy sauce

    Pour hot tea over dried fruit and let stand 10 to 30 minutes to rehydrate fruit. Drain well and wait until it’s cool enough to handle.
    Cut chicken in 16 chunks and thread on four skewers alternately with  fruit. Spray with flavored oil and grill or broil until chicken tests done (170 degrees F.)  In a small pan, stir peanut butter with water, bouillon and soy sauce until smooth and warm. Place kebabs on plates and serve sauce in dipping cups such as small plastic cups. Serves 4.   
    Greener idea: Cut two oranges in half and remove fruit. Use fruit to make fruit salad for dessert and use the four empty orange skins to serve the dipping sauce.
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Homemade snacks to make by the barrel. Save money, eat healthier. Adapt my recipes to suit your own dietary needs. See Create A Gorp.
Women who travel by RV get together at Solo Woman RV.

Campground Potluck Recipe of the Week
Egg ‘n Bacon Spaghetti

This is easier to serve at a potluck if you provide a spaghetti claw or tongs. 

6 slices bacon, cut up
2 teaspoons minced garlic
4 eggs, beaten
1 pound spaghetti, cooked and drained
3 to 4 meaty  plum tomatoes, diced and drained
1 cup grated Parmesan cheese
    In a large skillet fry out bacon, gradually adding garlic.  (Careful! Garlic burns easily.) When bacon is crisp, pour off all but about 4 tablespoons bacon fat and scramble eggs in the pan, breaking them up. When draining spaghetti, save some of the water. Mix cooked spaghetti, bacon and eggs. Heat through and mix well. Turn off heat. Fold in tomatoes,  Parmesan and then add hot pasta water to taste.  Serves 8 to 10. 

Our Pantry Recipe of the Week is for emergencies, boondocking or any time when fresh food is unavailable. Go to Boat cook.

Bonus Recipe of the Week
    This recipe is from Janet Groene’s book Cooking Aboard Your RV, Second Edition. To order the book for yourself or a gift go here.
Seafood Bisque
1 can low sodium condensed cream of mushroom soup
1 can low sodium condensed cream of tomato soup
1 soup can water
12-ounce can evaporated milk
6-ounce can shrimp or crab, drained and picked over
Sherry wine (about 1 teaspoon per serving)

    Combine soups, water and milk  in a saucepan over medium flame, stirring with a spoon or whisk until well heated. Add seafood and continue heating. Add more milk, cream or water to taste. Do not boil. Ladle into soup bowls and pass a cruet of sherry. Serves 4.