Friday, October 17, 2014

Camping Meals Can Be Swift but Sensational

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photo courtesy Bar Harbor KOA

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 Campground Potluck Recipe of the Week

Pork ‘n Penne One Dish
    Make and serve this in a stove-to-table skillet or put it in a micro-ware dish to re-warm  at the last minute.

2 pounds learn ground pork
Salt, and pepper
Medium onion, diced
1 tablespoon mixed Italian seasoning
28- to 32-ounce can diced tomatoes
16--ounce can tomato sauce
1 ½ cups water
3 cups penne pasta
½ cup grated Parmesan or other hard cheese

    Fry out the pork in a large skillet, sprinkling meat lightly with salt and pepper. Break pork into crumbles and stir in onion to soften them. Spoon off any excess fat. Add Italian seasoning, tomatoes, tomato sauce and water. Bring to a boil and stir in penne. Reduce heat, cover and cook, stirring after 5 minutes. Continue cooking until penne is done to taste. Fold in cheese and serve hot. Serves 10 to 12.

See Janet Groene’s snack recipes to make in big batches for a party or  to package in snack bags for the pocket or backpack. Homemade is healthier. You won’t believe how easy it is to make your own trail mixes. Go to Create A Gorp.

Women on the go in an RV have a lot in common, no matter what size or type RV. Get on board at Solo Woman RV.

No fresh food? No problem with the pantry recipes at Boat Cook. Keep  ingredients on hand in the RV pantry for emergencies, delays or just a bonus meal.

Camp and RV Recipe of the Week
Desperation Dinner:

Curried Beef
    We’ve all been there. By the time you get to the campground and hook up, you’re just too tired to cook. Tuck these ingredients away in their own bag or box so they’ll be ready. Curry is a peasant meal made royal by the addition of accompaniments. 

    Did you know that curry accompaniments are called “boys”? That’s because  rijsttafel feasts in Indonesia were served by young men, each with a platter of a different condiment. A proper evening came with as many as a dozen or more “boys” to serve over the basic curry dish.  

Beef Curry Can-Can
2 cans, 10-to-12 ounces each, roast beef in gravy
2 tablespoons curry powder (more or less to taste)
1 or 2 cans, 15 ounces each, sliced or diced potatoes, drained
15- or 8-ounce can diced or sliced carrots, drained
1  tablespoon cornstarch

    Drain beef and save juices. Using clean scissors, cut up beef in the can. Stir beef and
curry powder in a saucepan or skillet  to coat well. Add vegetables over low heat. Stir cornstarch into ½ cup cold water and stir over medium heat until everything is bubbling. If sauce is too thick, add a little more water, broth or red wine. Serve with accompaniments of your choice. Serves 6 to 8.

Curry Accompaniments (Choose one or more. This list is just a start.)
Mango chutney       Crushed or dried pineappleShredded coconut         Chopped cashews
Sliced scallions         Shredded radish
Raisins                  Chopped, pitted dates
Chopped peanuts          Diced fresh melon


Friday, October 10, 2014

RVolutionary Recipes for Camping, Motorhome, Tenting

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Campground Potluck Recipe of the Week

Peachy Party Poppers

    If you make your own meatballs keep them small, no more than a tablespoon each. They should he bite size for easier eating. When party goers ask for the recipe, tell them you saw it at 

2 packages, 12 to 16 ounces each, small meatballs, thawed
16-ounce can tomato sauce (2 cups)

1 cup water
1/2 cup white or brown sugar

1 packet peach flavor gelatin dessert mix
1 teaspoon ground cloves
1/4 cup apple cider vinegar
10-ounce jar peach jam 
    Empty meatballs into a slow cooker or micro-ware casserole dish. In a small saucepan
whisk tomato sauce, water, sugar, cloves, vinegar, gelatin dessert mix and peach jam over low heat until sugar and gelatin dissolve. Pour over meatballs and heat through. Provide skewers for spearing. Serve as an appetizer at the potluck. Serves 20.

See Janet Groene’s healthful, homemade snack recipes at Create A Gorp. Package them by the cup or half cup for portion control and for easy eating on the go.

This week’s Pantry Recipe of the Week, made entirely with ingredients on the shelf, is found at Boat Cook.

Women in the RV realm get  it together at 

Camp and RV Recipe of the Week

Your Own Italian Sausage
For a small family you might make one master batch of this sausage and prepare it a different way each time for two or three days running. 

2 pounds ground turkey
1 tablespoon each fennel seed and dried, crumbled rosemary
1 teaspoon each dried thyme, garlic granules, crumbled dried sage
Salt, pepper

    In a large skillet, fry out the turkey, breaking it up as you go. Keep frying as you stir in
fennel, rosemary, thyme, garlic and sage. Cover and simmer until flavors blend and turkey is done. When it’s thoroughly cooked add salt and pepper to taste.
What’s next?
*Add tomato sauce and serve over pasta OR
* Stir in drained, rinsed chickpeas and a can of diced tomatoes. Heat through and serve in soup plates OR
* Add chopped zucchini and a can of diced tomatoes and simmer until zucchini is crisp-tender. Serve over rice OR
*  Make sausage gravy. Stir 4 tablespoons cornstarch into two cups cold water and heat with sausage until thickened. Spoon over cornbread, baked potatoes or grilled polenta.

Friday, October 03, 2014

Camp and RV Recipes Eat Big, Cook Easy

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Campground Potluck Recipe of the Week
Icebox Bread Pudding
    This unusual bread pudding ‘bakes” in your refrigerator.  If you wish, use sugar-free pancake syrup, sugar free pudding and skim milk. Hearty peasant breads are good or you might try cinnamon swirl or raisin bread. Try it too with whole wheat bread and chocolate pudding. 

8 to 10 slices stale bread
2  cups pancake syrup
2 packets 4 servings each, French vanilla instant pudding, made with 3 cups milk
About 1 cup grated coconut
About 1 cup pecan meal or other fine-ground nuts

Swirl some of the syrup in a deep 9 X 13-inch casserole to spread it around.

Cover the bottom with a solid layer of bread, cutting to fit if necessary.  Drizzle with syrup and spread with a layer of vanilla pudding. Sprinkle with coconut and nuts. Top with another layer of bread and more syrup, pudding,  coconut and nuts. Top with a third layer of bread. Drizzle with remaining syrup and spread with remaining pudding. Top with coconut and nuts. Cover with plastic wrap and  refrigerate overnight.  Serve with a spoon. Makes 10 to 12 potluck servings. 

See Janet Groene’s Pantry Recipe of the Week, requiring no fresh ingredients at Boat Cook.
Control ingredients, control portions. Make your own trail mix and package by the cup or half cup. See recipes at Create A Gorp.

Kids on board? See Janet Groene’s travels with Kevin, her SATW Traveling Teddy Bear at Kevin T. Bear.

Cooking Aboard Your RV, 2nd Edition, in paperback, $16 postpaid  to U.S. addresses. Submit funds to janetgroene@yahoo at PayPal. Let me know where to send the book and if you want it autographed. Gift wrap free if you like. Thank you!

Camp and RV Recipe of the Week

Creamy Sloppy Joe Florentine

When your family tires of the same ‘ol tomato-based sauces, whip up this creamy beef dish. It can be served in buns or spooned over mashed potato, baked potato, rice, noodles, etc.

10-ounce package chopped spinach
20-ounce package lean ground beef
Medium onion, diced
8-ounce brick cream cheese, cut up
½ cup whipping cream
½ teaspoon each salt, white pepper, nutmeg

Thaw spinach completely and press it dry with paper towels. Brown beef, gradually stirring in onion and spinach.  Cover and cook over low heat 5 minutes. Spoon off any excess juice or fat. Continue stirring over low heat while adding the cream cheese, cream and seasonings. Stir until creamy but don’t boil.  Spoon into toasted buns. Serves 6 to 8. 

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