Friday, September 04, 2015

Camping Recipes Take a Trip

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Camp and RV Recipe of the Week
(Scroll down for our Campground Potluck Recipe of the Week)
Savory Granola Bars
    Granola bars don’t always have to be sweet.  For a change, try this savory version as a snack or with a mug of soup for a light supper. 

2/3 cup liquid eggs or egg whites
2 cups rolled oats
2 cups crisp rice cereal
1 cup grated dry cheese such as Parmesan
1 teaspoon each salt,  garlic powder and chili powder
1 cup chopped nuts
1 cup peanut butter

    Spray a 9 X 13-inch pan with nonstick. Set the oven to 350 degrees. Whisk egg until light and stir in remaining ingredients. Bake about 30 minutes or until set. Cut in 16 bars. Cool, remove from the pan and wrap individually for the trail.

Camp Cook Time Shaver
    Make-ahead veggie roast. Select 3 pounds assorted root vegetables. Scrub and quarter potatoes. Peel carrots, parsnips, turnips, rutabagas and cut in chunks. Parboil 6 minutes in salted water. Drain, cool, refrigerate up to 2 days
    In camp, line large pan(s with nonstick foil. Spray foil. Toss vegetables with 1/4 cup olive oil. Sprinkle with garlic salt and  1/4 cup mixed, dried herbs (thyme, oregano, sage, savory, basil, parsley) and roast at 425 degrees for 25 minutes or until toasty brown and tender. For the grill, toss parboiled veggies in a bowl with the oil, sprinkle with herbs and cook in a grill basket, shaking often over medium-high heat.

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It’s a crock to carry a heavy pottery slow cooker when you can get one that has a metal pan. It’s lighter, it can be used on the stove to brown meat first, and it’s another pan you can use on the stove or i the oven. Go to

Camp Cook Tip. Too many veggies on hand? Make Quickles. Pack pint jars tightly with cut-up veggies or  shredded cabbage,  a clove or two of garlic and a teaspoon of pickling spices.  Boil 1 cup white vinegar with 1 cup water and 1 teaspoon non-iodized salt. Pour over vegetables, seal, refrigerate up to 10 days. For sweeter quickles, add sugar to the water-vinegar mix. For dilly  veggies, add ½ teaspoon dried dillweed per pint. 

You're invited. Women who travel in campers and RV’s get together at 

Save money by making your own snacks for the trail, backpack, pocket. . Measure into  snack bags for portion control, freshness. See recipes at

Available from Amazon at a generous pre-pub discount is my next book, Survival Food Handbook. In January it will have a $20 cover price. Now it’s $14.70. Your account won’t be charged until it ships. Go to The book is about provisioning and cooking with supermarket foods from your pantry shelf. When you’re boondocking or during emergencies, no fresh foods needed.
Janet Groene’s Living Aboard Your RV, 4th Edition is available at
The paperback edition of her Cooking Aboard Your RV, 2nd Edition is seen at

Campground Potluck Recipe of the Week
Sweet Turkey Skillet
    Start with a nice chunk of cooked breast of turkey from the deli and the rest is a snap.

2 pounds deli breast of turkey
2 tablespoons vegetable oil
Large onion, diced
1 tablespoon curry  powder
2 tablespoons brown sugar
3 chicken bouillon cubes or 3 teaspoons powdered chicken bouillon
3 cups water
About 1 ½ cups dry bread crumbs
16-ounce can pie-sliced apples (not apple pie filling)

½ stick butter
½ cup dry bread crumbs
               Buy turkey in a chunk or thick slices, then cut in bite size. In a large skillet heat oil and stir-fry onion, gradually adding curry powder and turkey. Stir in brown sugar and bouillon. Add water and bring to a boil. When everything is well blended, stir in bread crumbs until the mixture is moist and spoon-able.  
    Fold in apples to heat through. If mixture is too dry, fold in a little white wine, water or broth. Turn off heat and cover skillet to keep warm. In a small skillet, melt butter and brown the half cup of bread crumbs. Sprinkle crisp crumbs over the dish and serve. Serves 8 to 10.

Friday, August 28, 2015

Camping and RV Meals Can be Chic but Shortcut

blog copyright janet groene, all rights reserved. To ask about rates to place an ad or sponsor a post email

Camp and RV Recipe of the Week
(Scroll down for the Campground Potluck Recipe of the Week)
Upbeet Summer Soup
    The dog days of summer aren’t yet over, so try this refreshing chilled soup for a change. You don’t have to like beets to like this sweetly tangy, colorful bowl. It’s vegetarian and, if you skip the yogurt, it’s also vegan.
12-ounce can julienne beets, drained OR
About 1 1/2 cups canned beets, drained and coarsely grated
Tart, crisp apple
Small onion, finely diced
1 tablespoon olive oil
1/8 teaspoon ground nutmeg
2 cups vegetable broth
Greek-style plain  yogurt

    Prepare beets. Peel, core and chop the apple. Sizzle the onion in hot oil in a two-quart saucepan and gradually stir in apple until it’s crisp-tender. Stir in beets and nutmeg. Stir in broth.  Chill, stir and serve. Top with dollop of yogurt and a light sprinkle of dillweed. Serves 3 to 4.

Why do you need a water filter or two in your RV life? The answers may surprise you.  See

See Janet’s Pantry Recipe of the Week, made completely out of shelf ingredients at

My favorite new appliance is this portable ice maker. It goes from house to patio, car to camper. I can supply extra ice for the potluck or church supper or fill the ice chest before going off grid. When extra ice is needed, simply add water and plug it in. It’s fast and easy, stows compactly when not in use.

What’s It All About?
My newest book for campers and RV-ers, , Survival Food Handbook, has a pub date of November 13. It’s available for a limited time on Amazon at a big pre-pub discount.  Reserve a copy now and save. 

All recipes are made from shelf-stable foods from the supermarket. Tips about provisioning for camping, boating and emergencies. Preppers will love the recipes but it isn’t about doomsday nor high-priced survival foods. It’s about the fun of having extra food on hand in your grub box, RV pantry, boat, fish camp, hunting cabin or vacation condo. Emergencies happen. Company drops in. Plans change. Food is insurance.

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Campground Potluck Recipe of the Week
Frypan Rice
    Make it ahead or on the spot. It’s a main dish or a delicious side dish with meat from the grill. Hard-cooked eggs are sold in the deli, or make your own. I usually ,make a dozen hard-cooked eggs at a time because they are so handy for recipes, salads, garnish.
4 hard-cooked eggs
1 tablespoon vegetable oil
1 tablespoon butter
Medium onion, finely diced
1 to 2 cups chopped mushrooms (canned or fresh)
4 cups water
1 tablespoon powdered chicken bouillon
2 cups rice
Small can sliced water chestnuts, drained and rinsed
Soy Sauce (optional)
    Dice the eggs and set aside. In a large, deep skillet heat oil and butter and sizzle the onion and mushrooms to a toasty brown. Add water, bring to a boil and stir in bouillon and rice. Cover, reduce heat and cook until rice is tender. (20 minutes for white rice, 30 minutes for brown rice.) Stir in water chestnuts to heat through. Sprinkle with soy sauce. Serves 8 to 10.

Friday, August 21, 2015

Camping Recipes for Woods and Water

blog copyright janet groene, all rights reserved. To ask about placing an ad or sponsoring a post email
Look what you can do with a can of beans!

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 camping photo copyright janet groene

 Camp and RV Recipe of the Week
(Scroll down for this week’s Campground Potluck Recipe)
Pork ‘n Beans Stew
    This affordable, tasty stew is leaner thanks to using fresh rather than salt pork or bacon. The peas are optional for a spot of color. It’s easily made on the camp stove, RV stove or campfire.

1 pound lean fresh pork, cut in small bites
2 tablespoons flour
½ teaspoon each salt, pepper
2 tablespoons canola oil
2 medium potatoes, scrubbed and finely diced
Medium onion, diced
2 cups water
2 bouillon cubes (chicken or beef)
1/4 cup ketchup
15-ounce can barbecue style baked beans
1/2 cup green peas, thawed (optional)
Hot sauce (optional)
    Put pork in a bag with the flour, salt and pepper and shake to coat. Discard bag and excess flour. Sizzle pork in hot oil over high heat, gradually stirring in potatoes and onion. When pork is brown add water, bouillon and ketchup. Bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes until potatoes and pork are done. Stir in beans and peas to heat through. Serves 4 to 6.  Pass the hot sauce.

See more of Janet Groene’s galley-ready recipes at http://www.Boat

Provision for your camping trip with tips and recipes from Janet Groene’s newest book, available at a generous pre-pub discount from

Pre-start checklists are lifesavers. Do you have one just for the galley? One to use before each start-up? I once forget the fridge lock and had to clean up a dozen eggs. It was pretty awful. 
Campground Potluck Recipe of the Week 
Skillet Appleburgers
    Make these patties small so everyone gets a taste. It’s easy to make this recipe on the campstove, campfire grill or in the RV. I carry disposable plastic gloves for mixing messy meat mixtures like this one.

1 can apple pie filling
2 pounds ground chicken or turkey
1 teaspoon dried sage
½ cup dried bread crumbs
½ cup egg substitute
2 tablespoons oil for frying
20-ounce jar of cinnamon applesauce
    Open the can of apple pie filling and run a sharp knife down through it to cut apples into smaller pieces. Combine ground poultry, sage and bread crumbs. Stir in eggs and apples. Form into patties and fry on both sides until golden on the outside and firm on the inside. (Fry in batches if necessary.) When all patties are cooked, stir applesauce into the pan and heat gently. Add patties and spoon sauce over them.  Serve right out of the skillet. Serves 12 to 20. 

Why carry cartons of egg substitute for camping and RV travel? 1. No beating and that means no beater and bowl to wash. 2. More compact. 3. More break-proof. 4. Stays fresh for days in the icebox, months in the freezer.