Friday, August 29, 2014

Great Meals Go With Great Camping

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Campground Potluck Recipe of the Week
Calico Cole Slaw
Put everything but the kitchen sink in this shortcut slaw and it will be fast, tasty and talked about. Total vegetables should be about 10 cups.

1 bag cabbage cole slaw mix
1 bag broccoli slaw mix AND/OR
1 bag julienne carrots
Small green pepper, seeded and slivered
Small red sweet pepper, seeded and slivered
Small yellow sweet pepper, ditto
Medium cucumber, peeled, seeded and diced
3 to 4 scallions, sliced (white and light green parts only)
1/3 cup sugar
Ranch or other creamy dressing

Combine vegetables in a bowl or plastic bag and sprinkle with sugar. Chill. Just before serving, fold in dressing to taste. Serves 10 to 12.

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Camp and RV Recipe of the Week

Idiot Proof Muffins
Self-rising flour is one of the great time shavers for camping and the RV galley. It already contains baking powder and salt.

2 cups self-rising flour

1/3 cup sugar
1/4 teaspoon baking soda
8-ounce container (1 cup) sour cream or Greek style yogurt
1 stick of butter, melted (no substitutes)

2/3 cup optional extras such as chocolate chips, chopped nuts, raisins, snipped apricots, etc.

    Set the oven to 350 degrees. Grease a six-cup muffin pan or line with cupcake papers.
Whisk flour, sugar and baking soda. Stir in yogurt and melted butter. Fold in extras.  Fill cups 2/3 full. Bake about 25 minutes or until muffins are toasty gold and springy to the touch. 

This week's Pantry Recipe, made with pantry foods and no fresh ingredients, is seen at Boat Cook. Use it for a quick meal or keep the ingredients on hand for emergencies and boondocking. 

Friday, August 22, 2014

Campsite Cooking is a Year-Round Sport

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 photo courtesy Winnebago

This Rialta motorhome is small but has everything needed to make a real meal

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Your gateway to swifter, more sensational meals at your campsite or on your boat. See our recipes, tips and cookbook reviews below. Scroll to the end so you don't miss a morsel.

Campground Potluck Recipe of the Week 
Shrimp Mania
An old joke says that you should never yell Fire! in a crowded theater nor Shrimp! at a potluck. Mobs of compliments will greet you when you bring this colorful, affordable shrimp salad.

16-ounce package of salad shrimp, thawed and drained
1/4 cup each lemon juice and white wine vinegar
1/4 cup olive oil
1 packet dry seasoning for salad dressing (e.g. Good Seasons Italian)
2 cans, 14 ounces each, quartered artichoke hearts, well drained OR
1 can of artichokes and 3 ribs of celery, diced
14-ounce bottle of salad olives, drained
1 pint cherry tomatoes, cut in half

    While shrimp thaws and drains, whisk lemon juice, vinegar and oil with the dry salad
dressing mix. If artichoke pieces are large, cut in bite size. Combine everything in a large, zip-top bag. Seal  bag and put it in the ice chest or fridge overnight, moving it occasionally to mix gently. Empty the bag into a large bowl, stir and provide a draining spoon for self-serve. Serves 12. 

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Healthful, homemade snacks save money and allow you to find-tune recipes to suit your own dietary needs. Ideal for camping, boating, lunchbox, backpack. 

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Rave Review. Easy Everyday Slow Cooker Recipes by Donna-Marie Pye is a treasure chest of 200 mouthwatering recipes to make in your slow cooker. Instructions are clear. Big, color photos show how the recipe will look and also inspires ideas for presenting the finished dish. Campers who use a slow cooker, and that’s most of us these days,  will use this book. If you use your slow cooker daily, you’ll never let this book out of your sight.
Rave Review. 150 Best Breakfast Sandwich Maker Recipes by Jennifer Williams is aimed at cooks who have an electric sandwich maker appliance, but don’t let that stop you. All 150 recipes can be made by the creative camp cook using a panini press or just a skillet. The idea is to start with a bread, croissant, pancake or biscuit, add a stack of fillings to make a sandwich, then heat everything into a melty, mouthwatering meal. A special chapter suggests meals for kids and the book also offers options for vegetarians and people who can’t eat gluten. Color pictures are a knockout addition.

Camp and RV Recipe of the Week 

On-Thyme Fried Apples
    The perfect side dish with pork chops or chicken legs from the grill, this shortcut recipe can be stirred up in a skillet over the campfire while the chops sizzle and coffee perks.

1/4 stick butter
2 shallots, peeled and finely chopped OR
Small onion, diced
2 teaspoons dried, crumbled thyme
½ cup brown sugar
2 tablespoons cider vinegar
2 cans, 15 ounces each, pie-sliced apples (not apple pie filling)

    Melt the butter and sizzle shallots or onion to soften them, Stir in thyme, sugar and
vinegar over low heat. Then fold in apples using a pancake turner until they are thoroughly mixed with the butter-herb mixture and  heated through. Serves 6 as a side dish.

Saturday, August 16, 2014

Rave Review Cookbook for Campers

Rave Review: Campers in all styles, from the fanciest motorhome to tent campers, are in love with their slow cookers. If you're always looking for new ways to use this versatile appliance, grab this new book, Easy Everyday Slow Cooker Recipes. It's loaded with color photos and 200 mouthwatering recipe that cook carefree while you're enjoying campground life.

Friday, August 15, 2014

Camping Cooks, RV Cooks Are Road Scholars

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photo copyright janet groene

When you make your own trail mix you save money, tune out the bad stuff according to your personal dietary needs and package portions for more control. 

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Campground Potluck Recipe of the Week

Chinese Chicken Casserole

1 deli-roast chicken, about 3-4 pounds
1 bag crisp Chinese noodles (2 to 3 cups)
1 ½ cups frozen sofrito*, thawed and drained
1 cup finely chopped celery (optional)
Family-size can cream of mushroom soup

1/2 cup milk or white wine

    Set the oven to 350 degrees.  Grease a deep 9 X 13-inch baking pan.  Cut chicken in bite size to make 4 cups. Strew about 1 to 1 ½ cups crisp noodles in  the casserole in a thin, even layer. Add chicken and vegetables. Whisk soup with milk or wine and drizzle  evenly over the casserole. Top with another 1 ½ to 2 cups crisp noodles. Cover and refrigerate or bake now. Bake until bubbly, about 25 minutes. If casserole was  refrigerated, baking time will take longer. Makes 8 to 10 potluck servings.

*If sofrito isn’t available in your market, make a mixture of chopped onion with bits of red and green pepper.

See Janet Groene’s Pantry Recipe of the Week, made entirely with shelf ingredients, at Boat Cook
Take pocket fuel in the form of a great trail mix that goes anywhere with you. Healthful recipes to make at home. See Create A Gorp.
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Camp and RV Recipe of the Week
Turkey Tower
1 package rice and wild rice mix
6 thick slices of deli-roasted turkey breast*
14-ounce can of sausage gravy
½ cup dry bread crumbs
2 tablespoons butter
    Prepare wild rice mix according to package directions. Place a piece of turkey on each
plate and top with a serving of rice. Sauce with sausage gravy. Set aside while you melt butter in a small, nonstick skillet and toast bread crumbs. Nuke the plates to heat through and sprinkle with buttered bread crumbs. Serves 6.
* Have it custom cut at the deli counter so each slice is about 1/4 inch thick.

Cook's note: Before nuking, you might complete the plate with canned baby carrots and Italian-cut green beans. Spritz with a little spray-on butter.