Friday, February 24, 2017

Campground Recipes for RV and Tent Campers

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Camp and RV 
Recipe of the Week
Orange Blossom Breakfast Sliders
    These two-bite breakfasts will disappear in a wink. Make the filling. Make the glaze. Then it all comes together quickly at the last minute. The secret is in the cutting of a package of fully baked dinner rolls.

1 package of a dozen baked dinner rolls
1 pound lean sausage
4 eggs
1 teaspoon each salt, pepper
1 cup orange marmalade
1 cup powdered sugar
2 drops vanilla flavoring
Water, milk or orange juice    

    Do not separate rolls. Carefully cut the top half off the entire piece.  Set aside on a cutting board. Beat eggs with salt and pepper.  Set aside. Fry out sausage, spoon off any excess fat and add eggs. Cook, stirring until eggs set. Stir in orange marmalade. Spread hot filling on the bottom half of the rolls. Put the top on the rolls.
    In a bowl stir vanilla into powdered sugar with just enough liquid to make frosting.  Spoon glaze over rolls. Now use a long knife to cut rolls into 12 sliders. Serve at once. Makes 12 sliders. Plan 2 to 4 per person.

Never be without a healthy, hearty pocket snack. Snack recipes you can carry anywhere, eat anywhere. Create A Gorp. 

Tips for the Camp Cook

    * The syrupy juice from canned chickpeas is used as an egg substitute in recipes for many dishes from mayonnaise to pavlova.  Shake the can, open and pour off juice.

    * Make “croutons” with pound cake. Dice, brown in hot butter. Sprinkle over instant pudding or canned fruit for an easy camping dessert.

    * No oven? Here’s how to make crisp, toasty chicken pot pie.  Heat creamed chicken (your own or canned). Butter thick sliced bread and fry on both sides until golden. Use a biscuit cutter to cut a hole out of each slice. Put slices on plates, fill hole with creamed chicken, top with round toast piece.

`    * For food safety, use these covers on your cutting board, red for meat or eggs and green for fruits and vegetables. They cost little, weight nothing, wash easily. Bonus: they bend to form a funnel. 

.      * This mini-kitchen fits perfectly into a camper, tailgate or trunk. It’s a coffee maker, griddle and toaster oven all in one. In nice weather, use it on the campsite picnic table. You’ll need 1500 watts from electric hookup, generator or inverter.  

Campground Potluck Recipe of the Week
Lasagna Pepperoni Poppers
    Easy to cook, serve and eat at potlucks, these poppers can be baked in and served from disposable foil muffin cups. You’ll need 24 foil cupcake papers and four six-hole aluminum foil muffin pans.

24 wonton wrappers
Olive oil spray
24 slices of pepperoni
1 egg
15-ounce carton of part-skim ricotta
8-ounce package of shredded 4-cheese mix
1 tablespoon dried parsley flakes
1 can or jar of your favorite pasta sauce

    Preheat the oven to 375 degrees. Press wonton wrappers into muffin cups and spray with olive oil. Press a pepperoni slice into the bottom of each wonton. Whisk egg, ricotta, parsley and half the cheese. Spoon some into each wrapper. Top with pasta sauce.  Do not over-fill.
    Bake about 25 minutes or until wrappers are toasty and filling is set. Makes 24 poppers.

    Have you tried any of those high-priced survival foods for camping or home emergencies? Portions are small,  nutrition is so-so and some taste simply awful. Instead, stock your emergency panty with familiar, affordable supermarket staples. Survival Food Handbook tells how to plan, then gives mouthwatering recipes requiring no fresh ingredients.

Bonus Recipe
Corny Bucatini Casserole
    The knock on pasta for camping is that it requires so much water for cooking. However, this recipe shines because (1) pasta takes on sweetness from the corn and (2) bucatini is a hollow pasta that really soaks up flavor. Here’s how:

6 ears fresh sweet corn, husk and silk removed
16-ounce package of bucatini pasta
1 stick butter, cut up
12-to 16-ounce jar of Alfredo sauce
Parmesan for garnish

    Bring a  pot of salted water to a boil and cook corn 5 minutes. Use tongs to remove corn.  Use the same water to cook bucatini. When corn is cool enough, cut off kernels  in chunks. Drain pasta and gently fold in butter, Alfredo sauceand corn.  Cover and heat over low burner until heated through.  Sprinkle with Parmesan. Serves 6.

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

Cooking Aboard Your RV, 2nd Edition is filled with shortcut recipes that save space, time, fuel and water.

Friday, February 17, 2017

Camping and RV Meals and Menus

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
Baked Chicken Salad

    With springtime we start thinking about easy salads for camping, but there is still enough chill in the air to warrant a hot meal. Here’s how to have the best of both.

2 cups cut up cooked chicken
½ cup chopped peanuts
2 cups thin-sliced celery
1 cup peas, thawed
Small sweet onion, finely diced
About ½ cup each crushed potato chips and grated Cheddar cheese
    Combine chicken, celery, peas, peanuts and enough mayonnaise to bind them together. Top with a mixture of chips and cheese and bake at 350 degrees to heat through. Serves 4.
    Stove top method: Make chicken salad with chicken, celery, peas, peanuts, grated cheese and mayonnaise. Heat gently and sprinkle with crushed potato chips just before serving.

See this week’s Pantry Recipe, made entirely with shelf-stable ingredients, at Boat Cook. 

Have an entire cookbook of recipes made with pantry foods. It's also a guide to provisioning your camper with affordable supermarket staples. See Survival Food Handbook.

Campground Potluck Recipe of the Week

Applejack Rice
½ cup applejack (or apple schnapps)
1 cup raisins
2 cups apple juice
2 cups water
4 cups instant rice
20-ounce can of sweet potatoes OR
2 cups peeled, diced, cooked sweet potatoes
2 or 3 crisp apples such as Fuji or Granny Smith
½ stick butter, cut up
Salt, pepper to taste

    Warm the applejack and soak raisins. Set aside. Bring apple juice and water to a boil and stir in instant rice. Cover and set aside for 10 minutes. Drain and dice sweet potatoes. Core and chop apples. Fold into warm rice with butter and undrained raisins. Heat gently and stir.  Adjust seasonings. Serve at once or reheat later. Serves 10.

Camp Cook Tips of the Week
    * Whether your pizza dough is store-bought or homemade, here are ways to make it more your own. Before rolling it out, quickly knead in one of these: grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut just until well distributed. Do not over-work dough.  Not recommended for dough that comes in a tube. 

    * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender.

    * Easy garlic: put a mound of salt on cutting board and crush garlic cloves with the flat side of a knife. Discard papery peel.  Garlic is now ready to use. Use remaining salt to scrub the cutting board. 

    * When you get breads at the bakery for a camping trip, have them slice some loaves extra thick for making “toad in the hole” breakfast eggs.  No toaster needed. 

    Homemade trail mixes save money and allow you to fine-tune recipes and portions to your own needs. See a new recipe each week, some sweet and some savory, at Create A Gorp.

Bonus Recipe
Dilled Onions   
    This easy condiment can be served in salads or hamburgers. It keeps for days in the fridge or ice chest. 

2 large onions (I like Vidalia)
½ cup each sugar and white vinegar
1/4 cup water
2 teaspoons salt
1 teaspoon dried dillweed

    Slice or dice onions depending on how you will serve them. Bring sugar, vinegar, water, sugar, salt and dill to a boil and pour over onions. Cool and chill overnight before serving.

Friday, February 10, 2017

Camping and Motorhome Meals for Roadies

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
Skillet Corn Cakes
1 egg
3/4 cup milk
1 cup self-rising cornmeal
1 tablespoon self-rising white flour
1 teaspoon sugar

 Whisk egg and milk until well mixed, then stir in cornmeal, sugar and flour. Drop in 1/4 cup puddles onto a hot, greased skillet. When one side is brown and the cake is filled with bubbles, turn and brown the other wise. Serve with butter, honey, jam, etc. Serves 2.

Survival Food Handbook is more than a prepper cookbook. It’s a guide to choosing and stowing food reserves for the home, camper, boat, cabin at the lake or ski lodge. No high-priced survival rations needed. Book calls for affordable, familiar supermarket foods you’ll constantly use and replace.

Camp Cooking Tips

 * Beware “household tips” that tell you to pour salt on icky oven spills. It works but salt is highly corrosive. The floor in my friends’ RV oven rusted through in only two years. Instead, get one of the new silicone oven mats. They catch spills and are reusable. This one can be cut to fit any RV oven, microwave or toaster oven.

 * Rule of thumb: to make about two cups of  crumbs you need 28 graham cracker squares or 44 vanilla wafers.

 * For a change, make meatloaf with 2 pounds of ground beef and a pound of bulk sweet Italian sausage. Add eggs, bread crumbs, canned milk, salt, pepper and a little Italian seasoning. Bake as usual. Slice and serve warm or cold in buns. 

 * Do you use a generator or inverter? If so, note both the starting load (may be called starting wattage or surge load)  and running load/watts of electric appliances to make sure you don’t ask too much of the generator all at once.

 * Tame any tomato-based recipe (spaghetti sauce, soups, chili, stewed tomatoes) by stirring in a teaspoon of sugar just before serving. Somehow this works whether the food is a pint or a gallon.
Campground Potluck Recipe of the Week
Party Potato Scallop
2 slices thick-sliced bacon, cut up
Large onion, finely cut up
10-package baby spinach
Water and milk
2 boxes of scalloped potato mix

     In a large kettle, fry out the bacon until pieces are crisp, then add and stir-fry onion until it softens. Continue frying while you stir in the spinach. When it’s limp, add the water/or milk and sauce mix specified on the potato packages. Bring to a boil and add seasoning mix and dried potatoes. Cover and cook over low heat 20-30 minutes until potatoes are tender.  Stir and serve. Makes 10 to 12 potluck portions.

Love a nourishing nosh that you can carry in a pocket for hiking, beach combing or a walking dessert after a big meal? See Create A Gorp. Save money when you make a big batch, then package in snack bags.

Bonus Recipe
3-Ingredient Breakfast Wraps
1 pound lean sausage (mild, medium or hot)
2 jars Old English cheese spread
6 burrito-size flour tortillas
 Fry out the sausage, breaking it up. Spoon off any excess fat and stir in cheese spread until it melts. Make burritos and serve hot. Makes 6 portions.

Women who are on the road in an RV get together at

Friday, February 03, 2017

Smart Meals for Campers and RV Travelers

blog copyright janet groene, all rights reserved.  This blog has had more than 137,000 views. To ask about rates for one ad, one year, all Groene sites, email

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Camp and RV 
Recipe of the Week
Elegant Egg Sauce
Turn the same old camping dishes into a creamy sensation with this kicky sauce. It works with any milk-–fresh, canned or reconstituted .

3 hard-cooked eggs
½ stick butter
1/4 cup flour flour
About 2 cups milk
1 tablespoon each parsley flakes and  prepared horseradish
Salt,  pepper to taste

Peel and chop  or mash eggs and set aside. Melt butter and stir in flour. Gradually stir in milk to make a smooth sauce to the desired thickness. Stir in parsley, horseradish, salt, pepper and eggs. Makes about 3 cups sauce.
Spoon over vegetables, meatloaf, ham steak, omelet, rice, ramen, pasta, mashed potatoes, ad inf.

Here is just a sampling of Janet Groene books. Start here to do all your Amazon shopping.

Campground Potluck Recipe of the Week
Pasta with Peas
You could add chopped, cooked chicken to make this a main dish casserole or serve it as a side dish with meat from the grill. Your shortcut is canned soup, creating a creamy and flavorful sauce. To make it a vegetarian dish, use two cans cream of celery soup. 

16-ounce package of rotini pasta
Medium onion, finely diced
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
2 tablespoons honey mustard
2 cups frozen peas, thawed

Bring a pot of water to a boil and cook pasta and onion. Drain, saving 2 cups water. Whisk soups and mustard into this water until smooth. Return to the pasta pot with the peas. Cover and cook 3 minutes over low heat. Stir and serve.

Always have a nutritious pocket snack anywhere you travel. See easy recipes for homemade trail mix at Create A Gorp. Save money when you make a big batch, package it by the cupful.

Camp Cook Tips

* Make your  “overnight” cole slaw recipe a different way. Pack pint bags or containers with shredded cabbage. Pour hot dressing equally over each. Cover and chill, turning occasionally. Slaw is now pre-portioned to use one day at a time.  

* Forget to bring mayo? Make potato salad or cole slaw dressing.  In a  bowl mix ½ cup sugar, 3 tablespoons flour and ½ teaspoon each salt, pepper, dry mustard and paprika. Whisk 2 eggs in a heavy pan over low heat, gradually whisking in dry ingredients and ½ cup each vinegar and water. When it’s thick and smooth, remove from heat and stir in  ½ stick cut-up butter. Makes 1 ½ cups.

* Make hush puppies the easy way. Prepare a box of cornbread mix, using only enough liquid to make a thick dough. Fold in diced, drained chilies and finely chopped onion. Deep fry by the tablespoon.

* To make a skillet Chicken-in-a-Blanket for four people, brown and braise four portions of  skinless, boneless chicken. Whisk a cup of self-rising flour with ½ cup mayonnaise and 1 cup of milk. Pour over hot, cooked chicken. Cover and cook until blanket is firm.

* Fry out a pound of ground turkey, fold into stove-top stuffing and make stuffed peppers. Set each on foil, bring up corners and twist to seal.  Place on the grill over moderate fire until heated through.

Bonus Recipe
Corned Beef Salad
Serve this meaty salad in squares on a bed of lettuce.

1 cup water
1 package lemon gelatin dessert mix
12-ounce can of corned beef
1 cup mayonnaise
3 cups finely chopped vegetables such as sweet onion, red and green sweet pepper, celery

Bring water to a boil, remove from heat and stir in gelatin until it dissolves Stir corned beef into the hot mixture, breaking it up. Stir in mayonnaise and vegetables. Put in a 9 X 12-inch dish and chill. Cut in squares. Serves 6.

Friday, January 27, 2017

Meals for Campers and RV Travelers

blog copyright janetgroene, all rights reserved. To ask about rates for one ad, one year, all Groene sites email 

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 When stuck for a dessert idea,  make parfaits. Yogurt, fruit, preserves, whipped topping, ice cream, crushed cookies, a drizzle of chocolate syrup. Stack 'em up. Let your imagination soar.

Camp and RV 

Recipe of the Week
Tomato Pancakes
    These savory patties make a vegetarian main dish or a tangy side dish with meat from the campfire.
1 to 2 sleeves of soda crackers
4 eggs
2 teaspoons sugar
½ teaspoon baking powder
14.5-ounce can of diced tomatoes
Oil or butter for frying

    Crush a sleeve of soda crackers with your hands to make coarse crumbs.  Set aside. Whisk eggs until light. Stir in sugar, baking powder, tomatoes and enough cracker crumbs to make a thick batter. Stir well until crackers are mushy. Cook as for pancakes. Serves 4.
    Serving suggestion: Serve plain or top with butter, Hollandaise sauce, dill sauce or gravy.

    Snack healthier, easier for less cost. Make big batches of my homemade trail mix recipes. Some are a meal, some a snack, some a dessert. Pack in snack bags and always have food in your pocket to eat anywhere from the loneliest trail to the most cramped airline seat. See Createagorp.
Campground Potluck Recipe of the Week
Sherried Sweet Potatoes

    This recipe is easily multiplied to serve a dozen or more. Keep it warm in a slow cooker or make it ahead and nuke it at serving time.

32-ounce can of sweet potatoes
Small can pineapple tidbits
½ stick butter, cut up
½ cup brown sugar
1/4 cup sherry wine

    In a heavy saucepan, heat sweet potatoes in their juice. Drain and mash with a potato masher. Over low heat, stir in pineapple with its juice, butter, brown sugar and sherry. Cover and heat gently.  Serves 6 to 8.

Camp Cook Tips
    * Betty, a follower of this blog,  asked the size of my slow cooker. I find that a six-quart size is the most versatile for camping and RV trips but I sometimes wish I had room for one bigger and one smaller. I’m using my induction hotplate more often now instead of a slow cooker because its thermostat also allows for long, slow cooking times.

    * Instead of oyster crackers, pass Fritos to sprinkle on soup. 

    * Rule of thumb: a slow cooker should be filled no more than 2/3 to barely 3/4 full.  If it’s too full it may not maintain the proper temperature for food safety. 

     * Instead of butcher’s string for trussing roasts and chickens, I now use silicone cooking bands. Good to 600 degrees, they are stretchy and reusable. 

    * To put a finishing touch on French toast and desserts, put a little powdered sugar in a sieve or tea strainer, hold it over the food and rap the rim of the sieve to sift sugar over the food. Although I have a collapsible colander, I also carry a rigid steel sieve because its finer mesh won’t let small seeds and grains slip through.

Bonus Recipe
Potato Soup for Two
1 tablespoon olive oil OR
1 thick-sliced strip of bacon, cut up
Small onion, diced
1 rib celery, diced
3 cups water
2 chicken flavor bouillon cubes OR
2 teaspoons powdered chicken bouillon
About 2 cups hashed brown potatoes or to taste
Small can (2/3 cup) of evaporated milk

    Heat the oil or fry out the bacon. Sizzle onion and celery in oil or fat to soften. Add water, bring to a boil and stir in bouillon until it dissolves. Stir in potatoes to taste. Reduce heat, cover and simmer 10 to 20 minutes. Remove from heat, stir in evaporated milk and ladle into soup bowls.
    Garnish with parsley flakes or grated cheese if you wish. Makes two main dish soup servings.