Friday, February 27, 2015

Snappy Meals Make Happy Campers

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Camp and RV Recipe of the Week
( To view the Campground Potluck Recipe of the Week,, scroll down)

No-Cook Noodle Tuna Hot Dish
When you start with crisp Chinese noodles, you skip having to boil water to cook egg noodles. 
4 cups crisp Chinese noodles
4 ti 5 scallions, sliced (white and light green parts only)
10-ounce can tuna, broken up
Family-size can condensed cream soup (mushroom, chicken, celery)
Half soup can milk or water
1 teaspoon crumbled dried thyme
½ cup broken cashews

    Spray a 9 X 13-inch baking dish with nonstick spray. Add noodles, reserving ½ cup. Sprinkle with half the scallions. Break up tuna and distribute over noodles.  Whisk soup, liquid and thyme and pour over the casserole. Top with cashews and reserved  noodles. Bake at 350 degrees for about 20 minutes or until bubbly. Garnish with remaining scallions. Makes 4 to 6 servings.

See our Pantry Recipe of the Week, using no fresh ingredients. Then keep a well-stocked pantry for emergencies, boondocking or prepping.
Bonus recipe idea: Add a handful of grated sharp cheddar cheese to 2 cups biscuit mix and proceed to make biscuits according to package directions EXCEPT use ketchup instead of milk or cream. Great with a bowl of soup for supper.

If you’re thinking of converting your camper  to energy-saving LED lighting , click here for the biggest selection of bulbs and fixtures. Then make the changes as the budget allows.

It’s also a good time to think solar for the motorhome, RV, trailer or even a tent.   click here to get three free quotes from solar installars in your area.

Healthy, homemade snack recipes save money. Fine-tune these recipes to suit your own dietary needs.l Package for the trail or for portion control or serve in bowls around the campfire. Go to

Campground Potluck Recipe of the Week
Hot Dog Dumpling Stew

    It’s economical, it’s quick and it will have the kids saying, Hot dog! Hot dogs are a camping essential because they’re so versatile. And they are vac-packed to last days longer in the icebox than fresh meats.

1 pound hot dogs, cut in bite size
Medium onion, finely diced
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper (optional)
8-ounce can tomato sauce
3 cups water
15-ounce can diced potatoes, drained
15-ounce can diced carrots, drained
2 cups biscuit mix
Water, milk or cream

Put hot dogs in a large saucepan or deep skillet. (Large diameter is needed to make room for dumplings.)  Add onion, sugar, Worcestershire, pepper, tomato sauce and water. Bring to boil, then reduce heat to keep it at an active simmer. Mix biscuit mix and liquid to make a stuff dough and drop by tablespoons on the simmering liquid. Cook 10 minutes uncovered, then 10 minutes tightly covered. Serves 6 to 8. 

Cook’s note: For the fluffiest dumplings, make this just before serving.

Friday, February 20, 2015

Hungry Campers Like Swift, Tasty Meals

blog copyright janet groene, all rights reserved. To ask about rates for sponsoring a post or placing an ad email

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Product Pick of the Week
When you’re seriously on the go but need to save space and weight, Nomad Lightning-to-USB mini cables  take up no space yet keep all your devices charged and ready. I especially like the Caribiner, which clips on so it can’t get lost. Another nifty little Lightning-to USB-hookup carries on a key ring.

Campground Potluck Recipe of the Week
Mashed Potato Salad
    Nobody will guess that you didn’t make this potato salad from scratch. Instant potatoes shave prep time. Eggs and vegetables add texture.

6 servings instant mashed potatoes (3 cups prepared)
4 hard-cooked eggs, diced
Small sweet onion, finely diced
Small green sweet pepper, finely diced
2 ribs celery, finely diced
3/4 cup creamy salad dressing such as ranch
Minced or dried parsley (optional)
    Prepare potatoes according to package directions, omitting butter. Cover the pan and let potatoes rest and cool for about 30 minutes. (This steeping time improves texture and flavor). Fold in onion, pepper, celery and dressing. Sprinkle with parsley if you wish.  Makes 8 potluck servings.
See Janet Groene’s Pantry Recipe of the Week at Boat Cook. Made entirely from shelf ingredients these recipes are ideal for emergencies, prepping and dry camping.

Save money and eat healthier by making your own trail mix, gorp, snacks. Find easy recipes, many requiring no cooking, at Create A Gorp.

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Camp Cook Tip of the Week: Make a cold supper for summer camping. Line a loaf pan with plastic wrap. Press in a layer of deli potato salad, a layer of deli ham or tuna  salad, a layer of deli egg salad, more potato salad. Ad lib at will with your choice of salads. Keep it coold, unmold on a platter and dig in. Serve with deli cole slaw, sliced tomatoes and crisp Triscuits on the side. 
Camp and RV Recipe of the Week
Breakfast Sandwiches
    Grab ‘em and go on your morning bird watching or photography expedition. These hearty fruitwiches can be made in a jiffy, or you could assemble and wrap them the night before. Amounts depend on how thin you slice the bread but one canned loaf makes at least 4 or 5 hearty breakfast servings. 
16- to 18-ounce can Boston brown bread
1 jar Old English cheese spread
Large can sliced pineapple, drained
1 jar apricot jam
Finely chopped pecans
    Slice the bread and spread with cheese spread. Top with a slice of pineapple and fill the center with apricot jam. Top with chopped pecans. Serve open face or top with a second slice of bread.

Friday, February 13, 2015

Camping Recipes To Feed Family Travelers

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Is this the year you'll discover America's awesome national parks in a camper, tent, motorhome,  RV? Take these shortcut recipes with you.

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To buy Janet Groene’s paperback book Cooking Aboard Your RV, 2nd Edition, click here

Campground Potluck Recipe of the Week
Apricot Gooey Cake
    No electric mixer needed. If you camp without an oven email me at and tell me what equipment you have.  I’ll try to help.
12-ounce can apricot nectar
3 eggs
½ cup canola oil
1 package yellow cake mix
10-ounce jar apricot jam, divided
Frosting, whipped cream or whipped topping (optional)
Sliced almonds (optional)

    Set the oven to 350 degrees. Take one cupful from the can of nectar and whisk it  in a bowl with the eggs and oil. When they’re well blended, add cake mix. Mix well. Fold in 1/3 cup of  the jam. Bake the cake in a 9 X 13-inch baking pan 25 to 35 minutes or until it’s springy to the touch and pulling slightly away from sides of the pan.
    Using the round handle of a wooden spoon, make holes in the top of the cake. Whisk remaining apricot jam and the remaining nectar together and spoon over the hot cake to soak into the holes.  While it’s still warm and sticky, cover the top with sliced almonds or let it cool completely, then spread with frosting, whipped cream or whipped topping. Makes 12 servings.

Homemade trail mix saves money. Eat healthier because you control the ingredients and the portions. See recipes at CreateAGorp

My pantry recipes need no fresh ingredients so they’re perfect for emergencies and boondocking. Stock your camper with a few days' supply of shelf ingredients and you can just get up and go on short notice. See Boat Cook.

Women talk camping and RV life at Solo Woman RV.

Product PIck of the Week 

 Made especially for camping, RV and boating, this high quality broom is easy to use, light to carry and versatile because one handle can be fitted to a number of different cleaners such as a mop. Details here.


 Camp and RV Recipe of the Week
Skillet-Baked Meatloaf Mountain
18-ounce can spaghetti sauce, divided
1 egg
1 cup Italian seasoned bread crumbs
20-ounce package ground turkey, chicken or beef

    Spray a 10-inch skillet with nonstick spray. In a bowl whisk a cup of the spaghetti sauce with the egg until well mixed. Work in bread crumbs and meat by hand, wearing disposable plastic gloves. Discard soiled gloves in a place where campground pets or wild animals can't get at them.

  Grease a cold, deep skillet. Form meatloaf into a mound and place in the skillet. Cover skillet and place it over medium coals or a low-medium burner. Bake, tightly covered, until the meatloaf tests 160 to 180 degrees depending on the type of meat (Beef should be a minimum of 160 degrees, poultry 175 to 180 degrees).
    Pour remaining sauce over the meatloaf to heat it, then cut meatloaf in wedges and serve with sauce. Makes 6 servings.

Friday, February 06, 2015

Camping Foods for Camping Moods

blog copyright janet groene, all rights reserved. To ask about rates for placing an ad or sponsoring a post, email

From horseback camping to the fanciest 
RV, everybody eats. 

 Campground Potluck Recipe of the Week
    Do your campground potlucks start with meat from the grill?  Try this for a change. Assign each person to bring a sauce or gravy in addition to another side dish. Grill the burgers, steaks or chicken plain, without seasonings,  and let guests help themselves to the sauce of choice: hot, mild, creamy, herbal,  lemony, fruity, ad inf. Here’s my entry.

Janet Groene’s Orange Tomato Sauce
1 tablespoon minced garlic
Medium onion, finely diced
2 tablespoons canola oil
14.5 -ounce can diced tomatoes
½ cup brown sugar
10-ounce jar orange marmalade
    Sizzle garlic and onion in hot oil to soften. Stir in tomatoes and sugar and bring to a boil, stirring until sugar dissolves. Reduce heat and stir in marmalade until it’s melted. Spoon over grilled chicken or pork. Also good on hot dogs or wursts. Makes about 2 ½ cups.

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What’s in your pantry or grub box for emergencies? In camping and boating, extra food is the best insurance you can buy. See recipes that call for shelf ingredients at BoatCook.

The healthiest snacks are those you make yourself, controlling ingredients and portions. Save money too. Easy recipes at Create A Gorp.

Women in the RV world get together at Solo Woman RV.

Camp and RV Recipe of the Week

Janet Groene’s Choose-a-Combo
Overnight Casserole

    Just throw it together and stick it in the fridge or icebox overnight. Bake the next day. If you need instructions for baking without an oven, email and tell me what you cook with. If you use disposable baking dishes there isn’t even any dishwashing.

1 cup uncooked macaroni or other small pasta
2 cups diced, cooked meat, poultry or seafood OR
4 diced, hard-cooked eggs OR
Equivalent in a combination of meat and chopped eggs
½ cup finely diced vegetable such as onion, green pepper, celery or mushrooms
3/4 cup shredded yellow cheese
1 can condensed cream of something soup
1 soup can milk or water
    Grease an 8 X 8-inch baking pan. Add pasta, meat or eggs, vegetable and half the cheese. Whisk soup and water until smooth and pour over casserole. Cover with plastic wrap and refrigerate overnight. Remove plastic, cover with foil and bake 45 minutes at 325 degrees. Remove foil, top with remaining cheese and bake another 15 minutes. Let stand 5 minutes and serve. Makes 4 portions.
Cook’s note: the fun part is to make the same casserole different each time by varying the type of soup, pasta shapes, meat or eggs and vegetables. How long will it take the family to realize it’s the same recipe?