Friday, October 21, 2016

Easier Recipes for Camping, Camper, Cabin

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Camping and RV Recipe of the Week
Stuffed Peppers Silverado
    Think candy “kisses” when you make twisted  foil packages.. Eat right out of the foil. No dishes to wash.

4 large green sweet peppers
4 sheets nonstick aluminum foil
1 can chunk chicken
2 cans Spanish rice
2 Baby Bel cheeses, cut in half
    Cut a thin slice off the top of peppers so you can remove the seeds.
    Cut a paper thin slice off the bottom of the peppers to help them stand upright. Place peppers on foil and bring up 4 corners of foil to hold them up while you fill with chicken and Spanish rice. Stick a piece of cheese in the filling.
    Twist 4 corners of foil to seal.
    Stand these “kisses” on a grill over medium coals and cook about 30 minutes until  filling is piping hot. Open packages carefully. Steam will be hot. Serves 4.

Do you dream of moving into an RV for a life of full-time travel on wheels? My book starts with making the decision and choosing the rig, then it covers all aspects of “houseless” life such as choosing a "home" address, making a living on the go and “ home”  schooling for kids.

Campground Potluck Recipe of the Week
Lazy Day Brunswick Stew
    Look for canned Brunswick stew on supermarket shelves (Castleberry is one well-known brand).

20-ounce can of Brunswick stew
1 can barbecue beef
1 can barbecue pork
1 can barbecue chicken
1 can cream style corn
1 can diced potatoes, drained
2 cups thawed peas
Water or broth
    Put everything in a kettle with water or broth to taste. Heat to boiling, add peas, heat again and it’s ready.  Bring a ladle and disposable bowls for serving and a bottle of hot sauce for self-serve. Serves 12.

  Gift idea. Janet Groene’s Cooking Aboard Your RV, 2nd Edition, contains hundreds of shortcut but chic recipes to make in your camper. 

Camp Cook Tips
    * Why carry bulky bags of tortilla chips when it’s so easy to make your own as needed? Stack 4 to 6 tortillas. Use kitchen scissors to cut them in wedges. Heat an inch of peanut oil to 350 degrees  in a big skillet. Use tongs to fry and turn pieces until they are crisp and brown. Drain on paper towels. Sprinkle with salt. Serve at once. 

    * Add 1/3 cup buffalo wing sauce per pound of ground beef. Cook burgers,  drizzle with more of the sauce. 

    * A covered stainless steel baking pan does so much in my galley! It makes cakes and casseroles, stores food and the steel lid doubles as a cookie sheet. 

 No electricity needed.Use this cast aluminum waffle maker on the camp stove or campfire. Cook waffle batter or use the iron to waffle-ize buttered bread, French toast, biscuits, pizza dough or cookie dough. 

    * Easiest barbecue sauce ever: mix equal parts ketchup and cola. The sugar content chars early, so par-cook pork or chicken before starting to slather with the sauce. Then keep slathering and turning until it’s glazed to perfection. 

    * Make “green eggs and ham” for the kids. Whisk eggs with blue food coloring, one drop at a time, until it’s green.  (Blue and the yellow yolk combine to make green) Then scramble eggs in butter with bits of ham.
    * Do you like a crusty rim around your fried eggs? Heat olive oil until it’s shimmering hot. Then break an egg and watch it sizzle. 

    Usually a non-contact thermometer is kept in the toolbox (it’s a great holiday gift for the tool maven in your life)  but I use it all the time in the galley. Just point the laser at the grill, oven, ice cbest, refrigerator, etc. and get an instant temperature reading.  (It reads surface temp, so it isn’t a substitute for a probe-type food thermometer).  See it here.
    * Easier to eat. Make s’mores cookies with chocolate on the outside. Make “sandwiches” with graham crackers spread with marshmallow “fluff”. Then nuke chocolate almond bark to melt and dip sandwiches. Cool on waxed paper until chocolate hardens. 

    * Make 6 to 8  muffins with 2 cups self-rising flour, ½ cup real mayonnaise and enough milk to make a thick batter. Additions ad lib  could include sugar, grated cheese, herbs, spices, vanilla, raisins, chocolate chips to make a different flavor every morning. 

Homemade is healthier. Make your own trail mix and fine-tune ingredients to your own needs (such as gluten-free or low salt). See easy recipes at 

Bonus Recipe
Your Own Apple Sausage

1 pound ground turkey or pork

1 tart apple, peeled and chopped fine
1/4 cup dry bread crumbs
½ teaspoon each salt, pepper, ground sage
1/4 teaspoon each sweet paprika, ground nutmeg
    Mix well and form patties. Broil, grill or fry. For food safety, pork and turkey should be cooked to at least 165 degrees.

Friday, October 14, 2016

Smart, Swift Cooking Shortcuts for Campers

blog copyright janet groene, all rights reserved. This site has had more than 127,000 views as of 10-17-16.  To ask about rates to place an ad or sponsor a post email

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Camp and RV Recipe of the Week
Beefy Beet Bucatini
    Bucatini is a hollow spaghetti that absorbs flavor to the max.

2 cans, 15 ounces each, julienne beets
14-ounce package shredded cabbage (cole slaw mix) with carrot
12-ounce package bucatini pasta
2 tablespoons olive oil
1/4 teaspoon ground cloves
½ teaspoon ground cinnamon
12-ounce can roast beef with gravy
Sour cream

    Drain beets and add juice and water to make 4 cups liquid. Bring to a boil and add cole slaw mix. Bring back to a boil and add pasta. Cook until both pasta and cabbage are tender. Drain, leaving it a bit soupy, and add olive oil, cloves and cinnamon.
     Shred beef by twisting a fork in the can. Add  beef and beets to the pasta. Serve in shallow soup plates. Sprinkle very lightly with dillweed. Top with a dollop of sour cream.  Serves 6. 

Julienne beets are sold in many supermarkets, or chop whole or sliced beets fine. 

Survival Food Handbook is a guide to provisioning your camper or home with shelf-stable foods for emergencies, boondocking or days when you don’t have time to cook from scratch. Every recipe in the book is made 100% with pantry ingredients.

                Camp Cook Tips

    * Waxed hamburger patty papers are one of my most useful provisioning tools. Freeze and stack not just burgers but chops, cube steaks, chicken tenders, biscuits, Danish pastries, brownies, ad inf. They can also be used to wrap small items for the lunchbox, backpack or tool box. Twist both ends to wrap like taffy.

    * Stock the fridge or freezer with plain donuts and have a different treat every day by adding a different glaze, dip, sprinkle or frosting. Cut in half
and make jelly sandwiches. Crumble into a  bowl and cover with fruited yogurt. Thread on skewers and toast over the campfire.  If you’ll be using only one or two donuts at a time, put patty wraps between them before freezing. (See above). 

    * Make a double batch of steel-cut oatmeal over your morning fire. At suppertime, heat 2 teaspoons of sesame oil and a tablespoon of olive oil in a skillet and stir-fry chopped onions, mushrooms and peppers. Then stir into the leftover oatmeal and you have a savory porridge to serve as a side dish for supper. 

    * Buy plain pound cake and add your own secret glaze. Stir 2 to 3 tablespoons buttermilk into about 1 ½ cups powdered sugar. Add a pinch of salt and ½ teaspoon lemon extract. Poke holes in the cake. Add glaze slowly so it soaks in. Let dry.

See more shortcut recipes for the small galley at Boat Cook. 

Campground Potluck Recipe of the Week

Shortcut Choucroute (say shoo-croot)

    Choucroute is a bistro favorite in Europe. Your shortcut is bagged cole slaw mix and boneless meat chunks. To stretch the budget (and the servings), increase the cabbage and add an extra cup or so of water or beer.

2 pounds of lean, boneless pork or ham cubes
1/4 dark Karo syrup or molasses
1 teaspoon dried sage
Large onion, diced
Tart apple such as Granny Smith, peeled and diced
16-ounce bag shredded cabbage (cole slaw mix)
12-ounce bottle beer, preferably dark beer
1/4 cup apple cider vinegar
2 teaspoons caraway seeds

    Spray a slow cooker and toss pork cubes with the syrup or molasses. Sprinkle with sage, onion, apple  and cabbage. Drizzle with beer and vinegar. Sprinkle with caraway seeds. Stir.  Cook 8 hours on Low or 6 hours on High, stirring once after the first hour or so. Buttered rye rolls are a good accompaniment. Serves 8 to 10.

Make your own trail mix in big batches for camping, lunchbox, briefcase or backpack. Package by the portion and always have some in a pocket. Eat anywhere. Easy recipes, many no-cook, CreateAGorp. 
Bonus Recipe
Turkey Potato Pancakes
    Crusty and delicious latkes become a whole meal when you add turkey and top with a tasty sauce.
1 package potato pancake mix
10-ounce package chunk turkey
½ teaspoon dried sage
Vegetable oil for frying
1 can whole berry cranberry sauce
1/3 cup orange juice

    Make up the potato pancake mix according to package directions, adding sage and using juice drained from turkey as part of the liquid measurement. Break up turkey with a fork and stir it into the pancake mix.
           Fry pancakes until crusty on both sides. Heat cranberry sauce with orange juice and spoon over pancakes. Serves 3 to 4.

Friday, October 07, 2016

Easy Cooking for Camping and RV Travel

blog copyright janet groene, all rights reserved.  This blog has had more than 126,000 views. To ask about rates to place an ad or sponsor a post email

Amazon will send this blog automatically to your Kindle each week by subscription. For a free trial go here. 

Camp and RV 

Recipe of the Week
Skillet Fish in a Flash
    Make four packets of instant grits or cook up four servings of grits. They form a creamy bed for this juicy, colorful fish dish.

4 portions meaty fish
1/4 cup lemon juice
½ stick butter
15-ounce can diced tomatoes with onion and green pepper, undrained
Small can ripe olives, drained
Small can of diced chilies, drained
10-ounce can of whole kernel corn with red and green pepper, drained
2 cups hot, cooked grits

    Put fish in a plastic bag with lemon juice. Chill for an hour or two. Poke some holes in the bag to drain fish. Discard bag.
    Melt butter in a roomy skillet, tipping skillet to coat with melted butter.
    Place fish in the butter and cover with vegetables. Cover and cook over medium heat until fish tests done.
    Spread a half cup of grits on each plate. Top with a piece of fish and top with vegetables. Pass the pepper mill. Serves 4.

Camp Cook Tips

    * The old joke is that doctors bury their mistakes while cooks cover theirs with gravy.  Keep a few packets of gravy and sauce mixes on hand to cover little mistakes. The chocolate sauce below can save a ruined cake. Cut it up, cover with sauce.

    * To make low-fat Alfredo  for a pound of pasta, stir ½ cup low-fat grated dry cheese into 2 cups plain yogurt, a 2.5-ounce packet of Butter Buds and 1 tablespoon dried parsley flakes. Season to taste. (If you haven't discovered lo-cal, high-flavor Butter Buds yet, I recommend them.) 

    * If you bring your slow cooker to camp,  as many campers do, keep in mind that it can also be used as a steamer to make plum puddings or Boston brown bread. 

    * Rainy day in the RV? Make fudge. While it cooks, soak ½ cup raisins in 1/4 cup light rum. Fold into hot fudge just before pouring it into an 8 X 8 pan. Cool.  Cut in squares. 

    * I find many uses for a tea infuser in camp cooking. Use it for loose tea, medicinal herbs, meadow teas gathered in your travels,  bouquet garni, fresh herbs and anything you want to remove from the pot after cooking a soup or stew. This one is stainless steel, extra durable and easier to clean than mesh tea balls. 

See the Pantry Recipe of the Week, no fresh ingredients required at 

Provision your camper or cabin with stowed foods for emergencies, convenience, boondocking. No need for costly survival rations. This cookbook makes delicious meals using foods from the supermarket shelf. 

Campground Potluck Recipe of the Week

Chickpea Pasta Salad
    It’s always a plus at potlucks if some side dishes are also suitable for a main dish for vegans and vegetarians. This tangy pasta salad fills the bill.
2 cups radiatori pasta, cooked and drained
2 cans, 15 ounces each, garbanzos (chickpeas), drained and rinsed
Medium red sweet pepper, seeded and diced
Medium green bell pepper, seeded and diced
2 to 3 ribs celery diced
1 cup sliced scallions, white and light green parts only
Italian dressing to taste
    Cook pasta in a large pot. Drain. Mix in vegetables except for half the scallions. Add dressing to taste and put in a serving bowl. Garnish with remaining scallions. serve now or chill. Makes 10 to 12  potluck servings. 

Snack recipes to carry in a pocket to eat on the trail or around the campfire. Big batch recipes save money. You control ingredients and packaging. 

Bonus Recipe
Chunky Choco Peanut Sauce
    This hot fudge sauce can turn almost anything into a gourmet dessert. Spoon it over plain cake, pudding, crumbled cookies, fresh or canned fruit.

1 cup sugar
1 tablespoon flour
2 tablespoons cocoa powder

    Put these dry ingredients in a plastic bag to take on your camping trip. You’ll also need:

3/4 cup evaporated milk
½ stick butter
2 heaping tablespoons chunky peanut butter
1/4 teaspoon vanilla flavoring

    In a cold pan, mix milk into dry ingredients. Stir over medium heat until it thickens. Remove from heat and stir in butter, peanut butter and vanilla. Makes about 1 ½ cups.

Friday, September 30, 2016

Rave Recipes for Camper, RV and Cabin

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

Amazon  sends this blog automatically to your Kindle each week for only 99 cents a month. For a free trial click here.

Camp and RV 
Recipe of the Week
Hard Cider Stew
1 pound of lean, bite-size pork cubes
1/3 cup flour
½ teaspoon each salt, pepper, cinnamon
2 tablespoons vegetable oil
Medium Granny Smith apple, peeled and diced
2 medium sweet potatoes, peeled and diced
12-ounce bottle or can of hard cider

    Pat pork dry and shake in a bag with the flour, salt, pepper and cinnamon. Discard bag and unused flour mixture. Brown pork in hot oil, gradually stirring in apple and sweet potato to brown them too.
    Add cider, bring to a boil, cover and simmer over low heat 20 to 30 minutes until pork is done through and sweet potatoes are tender. Serves 4 to 5.

    Janet Groene’s Survival Food Handbook is a guide to provisioning your home or camper with ordinary supermarket foods for emergencies and boondocking, No high-priced survival rations needed to make these delicious recipes using only pantry foods. Learn how to read labels, rotate supplies, make shelf foods last as long as possible, survive a power outage and much more.  

Camp Cook Tips

    * Rule of thumb: The smaller the dice, the faster meat and vegetables cook. 

    * Cooking times in camping recipes are not an exact science. It all depends on the type of stove, its fuel, the size and type of pots, whether it’s a windy day and, in solar cooking, the angle and duration of sunshine. 

    * Make cook-and-serve banana pudding mix(not instant). While it’s hot, stir in  two mashed bananas. Then stir  in ½ cup chocolate chips, give them a minute to melt, then stir just enough to make a marble effect. Cool, fold in some miniature marshmallows and serve in ice cream cones. 

* Don’t have a vacuum food saver? Seal food in a plastic bag, suck out air with a soda straw, zip closed. 

* If you carry a kitchen torch, you can always put a crusty top on foods or flan without a broiler. I like this compact torch, easily fueled with butane lighter cartridges.

* I serve many things including scrambled eggs, tuna salad and desserts in flat-bottom ice cream cones. No dishes to wash! However, they get soggy quickly, so add filling just before serving. 

Campground Potluck Recipe of the Week
Serves 8 to 10 (Great for tailgate parties too!)

Orange Dream Cream
    Save the drained juices to make fruit punch. This recipe isn’t too fussy about sizes. It works with larger or smaller cans of fruit and you can also choose a small or large tub of whipped topping.
20-ounce can of pineapple tidbits, drained
10-ounce can of mandarin oranges, drained
4-serving packet dry orange gelatin dessert mix
16-ounce tub of cottage cheese
1 teaspoon vanilla extract
1 tub of whipped topping

    Fold everything together and chill. A good way to serve this is to spoon it into small, disposable, clear plastic glasses. 

See my Pantry Recipe of the Week, made with stow-able foods you can rely on for emergencies or busy days, at

Bonus Recipe
Peanut Butter Pie
    If you don’t have an electric mixer, it takes some elbow grease to make the filling. However, it’s do-able in camp and worth the work.

1 packaged graham cracker pie crust
Half of an 8-ounce brick of cream cheese
1 cup powdered sugar
1 cup peanut butter
16-ounce tub of whipped topping
    Let cream cheese warm to “room” temperature and beat in sugar and peanut butter. When it’s smooth, fold in whipped topping. Put in the pie crust and chill. Serves 6.

Friday, September 23, 2016

Camping Meals for Woods and Water

blog copyright janet groene. This blog has had more than 125,000 views. To ask about rates to place an ad or sponsor a post email

This blog is available for Kindle by subscription.
 For a free trial click here. 

Camp and RV Recipe of the Week
Muffuletta Chop-Chop
    Give any sandwich a New Orleans twist when you keep this condiment in the cooler.   It’s easier if you have a blender or food processor, so make it at home if you wish. It keeps in the cooler or refrigerator for up to a week.

1 ½ cups salad olives, well drained
Small can sliced black olives, well drained
1 cup mixed pickled vegetables (giardiniera), drained
1 rib celery
Small sweet onion, cut up
2 tablespoons capers
1/4 cup parley leaves
1 tablespoon minced garlic

    Process in a food processor until chopped fine, or chop in a chopping bowl.     Stir in 3 tablespoons red wine vinegar and 1 ½ cups olive oil with salt and pepper to taste. Traditionally it’s used to make New Orleans-style muffuletta, a sandwich made with several cold meats and cheese. I use it to add a flavor pop to salads, hot vegetables, cold sandwiches or eggs.

Camp Cook Tips
    * Wardrobe malfunction? In a pinch, use your hair straightener iron to iron a shirt placket or wrinkled collar. 

    * In one compact package get a dozen kitchen gadgets starting with a funnel and measuring cup. Clever addition to the camper and it’s a gift for under $10 that any cook can use.   

    * Go tropical with banana pudding. Make up the flavoring measurement with equal amounts of  vanilla, coconut and rum extract. Then fold in a small can of crushed pineapple, well drained. 

    * Heat a jar of red currant jelly with a small can of crushed pineapple until jelly melts. Stir in a pound of hot dogs, cut up. Heat. Serve with picks.

For tips on the RV lifestyle, especially for women who travel alone, go to

Campground Potluck Recipe of the Week
     Always one of the most popular items on the dessert table is this simple sauce, which I serve warm. The recipes makes 18 servings of 1/3 cup each. Almost everyone at the potluck takes some to put on their cake, pie or whatever dessert they picked up.

Vanilla Sauce
2 cups sugar
1/2 cup cornstarch
4 cups cold water
2 cups whipping cream
1 stick butter
1 tablespoon vanilla extract
1 teaspoon rum or brandy flavoring
    Mix sugar and cornstarch in a saucepan and gradually stir in cold water. Cook over low-medium heat, stirring constantly, until it thickens. Stir in butter until it melts, then stir in cream and flavorings.

Healthier, homemade snack recipes, most of them no-cook, you can carry in a pocket on the trail, take anywhere, eat anywhere. Some are snacks, some desserts, some make up a complete meal. Create A Gorp.
Bonus Recipe
Cold Oven Peanut Cookies
2 cups white sugar
½ cup milk
1 stick butter
1/4 cup unsweetened cocoa powder
2 ½ cups minute oats
½ cup unsalted peanuts
2 teaspoons vanilla extract
½ cup chunky peanut butter

    Put sugar, milk and butter in pan. Put cocoa, oats and peanuts in a bag and shake to mix. Set aside.  Bring sugar, milk and butter to a boil. When it reaches a full, rolling boil, count off exactly 2 minutes (120 seconds). Quickly stir in vanilla and peanut butter, then the dry ingredients. Mix well and drop by heaping teaspoons onto wax paper to cool and dry.
    Store in a cool, dry place. If weather is humid and cookies get sticky, roll in shredded coconut, graham cracker crumbs, chopped peanuts, crushed cereal or chocolate jimmies.