Friday, April 21, 2017

Recipes and Tips for Camp and RV Cooking

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Camp and RV 
Recipe of the Week
Creole Cheese Sandwiches
In the southern United States, pimento cheese is as common as peanut butter. This is a spicier version made without mayonnaise, so it’s an excellent keeper. I like it on hearty peasant bread,  dark rye or rye crackers.

8-ounce package grated cheese
4 strips of pre-cooked bacon, chopped up
Small green sweet pepper, finely diced
1 teaspoon Worcestershire sauce
1 stick butter, softened
Bottled chili sauce

In a bowl lightly toss cheese, bacon, pepper and Worcestershire sauce until well blended. Stir in butter to bind the mixture and add chili sauce to taste. Make sandwiches or spread on crackers. 

Survival Food Handbook is not just a prepper guide but a handy reference on provisioning your camper or RV. Every recipe in the book can be made from shelf-stable foods. 

Eat well anywhere.  See Create a Gorp  for snack recipes to carry in a pocket or backpack. 

Campground Potluck Recipe of the Week
Serve this festive, economical starch course as a side dish or as a vegetarian, gluten-free side dish.
Mushroom Barley Casserole

1 stick butter
1 pound sliced mushrooms
Medium onion, diced
2 cups pearl barley
½ teaspoon ground nutmeg
1/3 cup raisins, dried currants or dried cranberries (optional)
4 cups chicken broth
½ cup water

In a large pot saute mushrooms in butter, gradually stirring in onion and barley. Add remaining ingredients and bring to a boil. Cover, reduce heat and cook 30 minutes or until barley is plump and liquid absorbed.  Fluff with a fork. Serves 8 to 10. 

Tips for the Camp Cook

* Add a TexMex touch to cheese rarebit by stirring in a few tablespoons of whole kernel corn and chopped, roasted red pepper. 

* Product report. I’ve finally found an all-purpose de-greaser that really REALLY works on everything in RV life, from oil stains on laundry to oil drips on the parking pad and greasy messes in the galley. Mean Green comes in super strength and in industrial strength. It doesn’t require pre-cleaning but goes to work immediately. This is NOT a wimpy spray-and-wipe product. Rinsing is required. 
To remove a nasty stain made by  used motor oil, I sprayed my jeans with Mean Green, then washed as usual. Bingo!
* Try bottled Caesar salad dressing in potato salad instead of mayonnaise. It’s spicier, kickier. 

* Saute 2 cups diced, peeled eggplant in butter until it’s golden. Add a cup of seafood broth.  Bring to a boil, reduce heat and stir in a pint of heavy cream. My friend calls this “oyster stew”. Serves 2 to 3. 

* Make chili frittata. Stir-fry onion, green pepper and a cup or two of thawed hashed brown potatoes  in butter or canola oil. Stir in a can of chili. Spread in an even layer , heat and gently pour over it 4 to 6 beaten eggs. Cover and cook until eggs set. Serves 4. 

* The old-fashioned eggbeater in stainless steel is back and better than ever. High-tech new models make easy work of meringues, smoothies, whipped cream, fluffy omelets. 

*  Try this easy dessert. Dissolve a package of Jello in 2 cups boiling water. Then  stir in 8-10 cut up  marshamallows. When they soften, whip into a froth with an egg beater. Chill.

Feedback wanted. Do you want to see more vegetarian or vegan recipes? Leave a Comment.

Bonus Recipe
Vegan “Tunafish” Sandwich

Coarsely mash a drained can of chickpeas with a fork, stirring in some of the reserved juice to moisten.  Fold in finely diced celery, sweet onion, green pepper as desired. Season with salt, pepper, perhaps a tiny bit of lemon zest or dried thyme. “Butter” a slice of bread with vegan mayonnaise or other vegan spread and top it with a thin sheet of nori. Spread another slice with the chickpea mixture. Put them together to make a sandwich. 
One can of chickpeas makes at least four sandwiches. 
Alternate recipe: Drain chickpeas into a pan and add 1/4 cup water to the juices. Heat with a seafood bouillon cube until it dissolves. Remove from heat, cool and mash in chickpeas. Fold in vegetables. Omit nori. 

For today or Mother’s Day, Janet Groene’s paperback book Cooking Aboard Your RV, 2nd Edition, is filled with delicious shortcut recipes 

Friday, April 14, 2017

Spring into These Easy Recipes for Camping and RV

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Camp and RV
Recipe of the Week
Whisk Away Muffins

    No butter to cream in this easy recipe. It whisks together in minutes to bake in your oven, toaster oven, microwave or stove-top oven. It works with regular or gluten-free flours. I use half white, half whole wheat flour.
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
1/4 cup white or brown sugar or equivalent
Small can crushed pineapple
1 egg
1/4 cup canola oil or other vegetable oil
Optional: ½ cup chopped walnuts
    Prepare 12 regular or six large muffin cups. Put the dry ingredients in a clean bag and jostle to mix. Open the pineapple and drain off the juice into a bowl. Whisk juice, egg and oil until well mixed. Dump in the bag of dry ingredients and mix with a spatula until no dry spots remain. Fold in crushed pineapple and nuts. Bake about 18 minutes, or until firm to the touch,  at 375 degees.
    Skillet method: Mix batter and put it in a cold, well greased, 10- or 12-inch skillet. Cover tightly and bake over low-medium burner until firm and pulling slightly away from edges of the pan. Cut in wedges.
    Microwave method: If you have a micro-ware muffin dish, butter it well then follow directions for your own microwave. 

    How much food is enough for your emergency pantry? For two people who are boondocking for a week? For a family of four for a weekend in the woods? See Janet Groene’s Survival Food Handbook, a guide to stocking your camper, cabin or boat with familiar, affordable supermarket foods. 

Camp Cook Tips
    * Beefsteak lives up to its name in this cold knife-and-fork meal.  On a bed of lettuce, layer sliced beefsteak tomato with dei-sliced roast beef and thin-sliced sweet onion. Drizzle with a little vinaigrette.

    * Do you eat on trays in front of the TV? These bargain-priced lap desks are more secure than ordinary trays and they stack for easy storage. Nice too for serving breakfast in bed to that special someone.

    * Make molasses “lite”. Mix it with light corn syrup to taste.

    * When you need a small amount of gravy quickly, stir hot water into cream of chicken Cup ‘o Soup until it’s the right thickness.

    * When the pickles are gone, bring leftover juice to a boil and pour it over sliced onions. Chill overnight and serve as a condiment. Good on hot dogs or hamburgers. 

    * Cook rice in coconut milk. Stir in butter and shredded coconut and serve as a side dish with meat from the grill. 

    * Make horseradish sauce for steak or beefburgers by whisking 1 cup sour cream with ½ cup mayonnaise,1 tablespoon Dijon mustard and 1/4 cup prepared horseradish (or more to taste).

Campground Potluck Recipe of the Week
Potato Noodles
    Not quite noodles, not quite French fries, these crispy potato nuggets will be the talk of the potluck. Make them on site if you are having a campground fish fry with deep fryers going full blast. They can also be made ahead and reheated at 400 degrees just before serving.
2 eggs
4 cups mashed potatoes
About 1 ½ cups flour plus more for rolling dough
2 teaspoons salt
Oil for frying (preferably peanut oil)
    Whisk eggs until light and mix in potatoes, salt and flour to make a thick dough. Roll out dough and cut in strips. Heat oil to 375 degrees and fry in batches. Drain on paper toweling and serve at once or reheat until crisp.

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

Bonus Recipe
Voyageur Pork Pie
    From French Canada comes a recipe they make in the oven, using pie crust, called tourtière. I adapted it for the skillet.

1 pound lean ground pork
Small onion, finely diced
½ teaspoon each salt, pepper, dried thyme and dried sage
1/8 teaspoon ground cloves
2 tablespoons flour
½ cup water
1 cup dry bread crumbs
½ stick butter

    Brown pork in the skillet, gradually stirring in onion.  Stir in seasonings. Cover and cook over reduced heat 5 to 10 minutes to make sure pork is done. Sprinkle pork with flour and add cold water. Stir over medium heat until it thickens. In a small skillet, cook bread crumbs in butter until they are toasty. Sprinkle over pork and spoon onto plates. Serves 4.

Friday, April 07, 2017

Mealtime Ideas for Camping and RV Travel

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Camp and RV Recipe of the Week
Lemon Fluff

Graham crackers
14-ounce tub of cottage cheese
1 tub of whipped topping
1 jar of marshmallow cream
1 packet of dry lemon gelatin dessert mix
1 jar of lemon curd

    Fold together cottage cheese, whipped topping, marshmallow cream and dry dessert mix. Line the bottom of a 9 X 14-inch dish with graham crackers and spread with the cottage cheese mixture. Add another layer of graham crackers and spread with lemon curd. Cover and refrigerate overnight. Serves 12 to 15.

Tips for the Camp Cook

    * Heat 2 tablespoons vegetable oil in a skillet. Combine canned corned beef hash and drained, rinsed sauerkraut. Fry until crusty on the bottom. 

    * A plastic scrub bucket is light and cheap but a heavy duty, well-scrubbed,  stainless steel bucket can also serve as a water pail or cookpot for large items such as lobster or a fish boil. I like this nine-quart pail. High quality stainless steel buckets are usually sold for dairy farm use or pet kennels. (I don’t recommend cooking in a galvanized steel bucket.)

    * Make a strong brew of spiced tea (such as lemon ginger or Constant Comment) and soak raisins and dried apples  until plump. Drain, fry in butter to serve with grilled ham steak. 

    * Herbs and spaces are much cheaper when bought in bulk. Load up on your favorites and pre-package your own combinations for rubs, salad dressings, spaghetti or barbecue sauces,  cookies, etc. These custom herb combinations, clearly labeled, also make nice gifts for campground neighbors. Your recipe could be as simple as cinnamon sugar with a little ginger or nutmeg or as complex as your own secret recipe curry powder. 

    * Make Jello according to package directions and package it by the half cup in plastic snack bags. Chill. To eat out of the bag,  snip off a corner of the bag and squeeze. 

    * Make vegetarian corn dogs. Instead of hot dogs drain baby corn, dip in batter and  fry in hot vegetable oil.

Campground Potluck Recipe of the Week

12 cups crisp rice cereal
2 cups raisins
2 cups chunky peanut butter (16-ounce jar)
2 sticks butter
2/3 cup honey or pancake syrup
2 teaspoons vanilla extract

    Mix raisins and cereal. Heat peanut butter, butter and syrup or honey. When it’s melted and smooth, stir in vanilla. Pour over cereal and raisins and mix well. With wet hands, form into balls. Arrange on a wax paper-lined tray and serve. This is best made on a dry day. 
    Optional: sprinkle balls with sifted powered sugar or roll in flaked coconut.  

How much food is enough? The ultimate guide to provisioning your camper with supermarket foods for every day or emergencies is Janet Groene's Survival Food Handbook. 

Bonus Recipe
Hurry Curry
    Cooking for two? Freeze this in batches and make fresh, hot rice as needed.

2 pounds lean, ground pork or ground turkey
2 tablespoons vegetable oil
1 tablespoon curry powder
Large onion, diced
2 teaspoons powdered chicken bouillon
1 ½ cups water
Medium green apple, such as Granny Smith, finely diced
Salt, pepper to taste
4 cups cooked rice
½ cup raisins
½ cup shredded coconut
    In a large skillet, brown pork or turkey in hot oil, gradually stirring in curry powder. Keep stirring over high heat as you add the onion to coat it. Sprinkle with bouillon, add water and apple, cover and reduce heat. Cook until apple is tender. Adjust seasonings. Serve over hot rice. Sprinkle with raisins and coconut. Serves 6 to 8. 

Never be without a healthy snack in your pocket. See recipes for homemade trail mixes at 

Friday, March 31, 2017

Shortcut Recipes for RV and Camping Go the Distance

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

Subscribe to this blog for Kindle and Amazon auto-sends it to your device each week. Go here for a two-week free trial.

Camp and RV 
Recipe of the Week
Scallop Skillet
I pound scallops
1/2 stick butter, divided
Small can or jar sliced mushrooms, drained
1 1/2 tablespoons cornstarch or instant blend flour (e.g. Wondra)
1 ½ cups milk or half and half
1 tablespoon each Worcestershire sauce and grainy mustard
½ cup dry bread crumbs

    Drain the scallops and pat dry with paper towels. If large, cut in bite size.  Fry in half the butter, gradually adding mushrooms until nicely browned. Whisk flour or cornstarch into the milk. Stir into scallops, stirring over low/medium heat while adding Worcestershire sauce and mustard. In a small, nonstick skillet, brown bread crumbs in remaining butter. 
    When scallop mixture thickens, spoon over a base such as baked potato, polenta or noodles. Sprinkle with browned bread crumbs. 

    Never be without a substantial snack in your pocket. See easy recipes at Create a Gorp.

    How to provision your RV for a week in the boondocks? A month on the road?  Pantry foods for emergencies or unexpected guests? See Janet Groene’s Survival Food Handbook 

Camp Cook Tips

    *When you make a gravy or sauce with flour it’s more opaque. When made with cornstarch, it’s clearer. If it’s to be frozen for later, the sauce or gravy will thaw better if made with rice flour.

    * Make a batch of stuffing and stir in 2 beaten eggs. Put in an unbaked pie shell. Bake and serve in wedges.  

    * When melting butter to serve over hot sweet potatoes, stir in 1 teaspoon dry orange gelatin dessert mix per stick of butter. 

    * Divide cooked asparagus spears or whole green beans into portions and tie with strips of scallion.Looks prettier, serves easier.

    * Make your own cornbread stuffing mix. Dice cornbread and bake at 175 degrees until it’s completely dry. Add crumbled sage, celery seed, dried onion bits. Seal bag.  In camp, add hot water to taste and let steep until moist and flavorful.

    * Use the coarse side of a box grater to shred a can of Spam. Saute in hot oil with onion and peppers. 

    * Grind leftover popcorn in a blender or food processor. Stir into pancake or muffin batter.

    Need a Mother’s Day gift? Janet Groene’s Cooking Aboard Your RV, 2nd Edition, is found at paperback or Kindle.

Campground Potluck Recipe of the Week
Ham Salad Sliders   
    These sliders  go like hotcakes at a tailgate party, Happy Hour or potluck.Unlike mayonnaise-based ham salad, this doesn’t “weep”, so it’s a good choice if you’re making the sliders ahead. Refrigerate, but bring to “room” temperature before serving.

3 packages, 1 dozen each, dinner rolls
2 pounds ground,  fully cooked ham
2 sticks butter, softened
3 tablespoons celery seed
1 tablespoon onion powder or onion juice
1/3 cup Dijon style mustard
    Do not separate rolls. Cut off the tops of the blocks. Mix everything else and spread on the cut side of the rolls. Add tops, then cut rolls apart. Makes 36 sliders.

Bonus Recipe
Spinach Skillet  for Two
10-ounce box spinach, thawed and squeezed dry
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon ground nutmeg
1 or 2 eggs
1 ½ cups dry, farmer style cottage cheese
2 tablespoons grated Parmesan cheese
Salt, freshly ground pepper to taste

    In a small saucepan, heat the spinach in hot olive oil, gradually stirring in garlic. Cover and simmer over low heat 5 minutes until spinach is tender. Whisk eggs and stir in cottage cheese, Parmesan and seasonings. Pour over spinach. Cover and heat until set. Serves 2.

Do you dream of quitting the 9-to-5 and traveling in an RV but don’t know how to get started? This book covers full-timing from A to Z.

Friday, March 24, 2017

Quick Menus for Camping Cooks

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

    Subscribe to this blog for your Kindle and Amazon will send it to your device automatically every week. Free trial.


Camping and RV Recipe of the Week
Tropic Isle Pie
    Just a little cooking adds up to a LOT of compliments when you put this pie on your crew's plates.

1 large or 2 small graham cracker crusts
20-ounce can of crushed pineapple, not drained
3/4 cup water
1 ½ cups sugar
2 tablespoons cornstarch
½ cup golden raisins
3 ripe but firm bananas
1 cup shredded coconut
½ cup coarsely broken pecans (optional)
Whipped topping

    Chill crusts. In a saucepan mix pineapple and sugar. Stir cornstarch into cold water, add to the pineapple and cook until it thickens. Cool. Fold in bananas, coconut, raisins and nuts. Put in pie crust(s). Frost with whipped topping.  Chill. This is best served on the same day it’s made.

What foods do you have hand for emergencies in the RV or camp? How much food will you need for a week in the boondocks? Do you really need survival rations that cost a lot and taste awful?  See Janet Groene’s Survival Food Handbook

Campground Potluck Recipe of the Week
Sweet Potato Dressing
    Here’s an easy,  affordable side dish to make at your campsite to wow ‘em at the campground potluck. Jimmy Dean, for one, offers sausage crumbles in 9.6-ounce packages.
2 tablespoons vegetable oil
2 packages (about a pound) fully cooked sausage crumbles
Large onion, diced
1 tablespoon each parsley flakes and poultry seasoning
#10 can of sweet potatoes, drained

    Heat the oil and stir-fry the sausage crumbles and onion until fragrant. Set aside.
    Open the can of sweet potatoes but leave the lid in place while you drain off the juice. Save the juice. Now remove the lid and mash the sweet potatoes coarsely in the can with the seasonings. Add  just enough juice to make them moist. Lumpy is OK.  Spoon into a baking dish or Dutch oven alternately with the sausage mix, mixing as you go.
    Oven method: Bake in a buttered pan at 350 degrees until it’s heated through.
    Stove-top or campfire method: Put mixture in a greased pan or Dutch oven and heat through.

    Make your own trail mix to save money, control ingredients, control portions and reduce packaging. Each big batch can be served in a bowl or measured into snack bags to carry in a pocket or tackle box. See easy recipes at Create A Gorp.

Camp Cook Tips

    * To make 4 muffins, whisk together 1/4 cup real mayonnaise, ½ cup milk and a cup of self-rising flour. 

    * Use your sewing machine  buttonhole attachment to put buttonholes in all your camping washcloths, dish cloths, tea towels, bath towels and hand towels. Then you can hang them anywhere, even if you have nothing more than a nail or twig to hang them on. 

    * Double up on plastic tablecloths for the campground picnic table. One covers the table. The spare can be spread over the table and everything on it if there’s a sudden rain shower. 

    * Make your own gravy mix. Stir together 2 tablespoons powdered chicken bouillon per cup of cornstarch. To make gravy mix 1 1/2 tablespoons of the mix with each cup of cold water. Then cook, stirring,  until it thickens.      

    * If you need a funnel, curl a cheap paper plate into a cone. 

    * Cut up a deli-roasted chicken. Finely chop a tart apple and an onion. Melt a little butter in a skillet and stir in the apple, onion and a tablespoon of curry powder. Stir in a can of condensed cream soup and a cup of light cream. Smother the chicken, heat through and serve over rice.    

Bonus Recipe
Skillet Raisin Oat Bread
    No electric mixer needed. For weekend camping, measure dry ingredients into zip-top bags  before you go. Better bring several!
2 ½ cups flour (all white or part whole wheat)
½ cup each brown sugar and minute oats
1 tablespoon baking powder
½ teaspoon each baking soda and salt

1 cup milk or water
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla

1/2 cup raisins

    Measure dry ingredients into a clean bag and jostle to mix. 

    Heavily grease a 10-inch heavy skillet. In a bowl whisk liquids, then dump in dry ingredients. Fold together until everything is evenly moist. Fold in raisins. Put batter in the skillet and cover tightly Place over low/medium coals or burner. Check after 20 minutes, and every three minutes after that. It’s done when it’s springy to the touch and bread pulls slightly away from edges of the pan.
    Let cool in the pan 5 minutes. Serve out of the pan or turn out on a cutting board and cut in wedges. This moist bread is good with or without butter. Serves 6.
    Cook’s note: To bake in a loaf pan, give it 40 to 50 minutes in the oven at 350 degrees. For easier slicing cool, then wrap and let “season” several hours.


Friday, March 17, 2017

Good In-TENT-tions Camping Cuisine

Blog copyright Janet Groene, all rights reserved. To ask about  rates  for one ad, one year on all Groene sites email

Subscribe to this blog for Kindle and Amazon sends it to your device automatically each week. Start with two weeks free.  

Camp and RV 
Recipe of the Week
Risotto Ratatouille
2 cups peeled eggplant, cut in bite size
2 tablespoons olive oil
Small green bell pepper, seeded and diced
Small red sweet pepper, seeded and diced
Medium zucchini, diced
Large onion, diced
2 teaspoons minced garlic
1 cup arborio (short grain)  rice
2 cups hot water
2 bouillon cubes (chicken, beef or vegetable)
Fresh Parmesan cheese, shaved

    Stir-fry eggplant in hot oil, gradually stirring in peppers, zucchini, onion and garlic. Stir in rice. Dissolve bouillon in hot water and stir 1/4 cup into the hot mixture over medium heat.  When  liquid is absorbed, add the next quarter cup and so on. Rice should be creamy and tender and all liquid absorbed. Serve with shaved Parmesan. Serves 4. 

Janet Groene's book Cooking Aboard Your RV 2nd Edition, makes a good Mother's Day gift. 

Camp Cook Tips
    The experts at Weber Grills offer these 10 Top Tips for Smoking. Add them to your barbecue skills and you’ll never regret it. To order the best smoker cookbook go here.

1. Start early. Best flavor absorption occurs when meat is raw.

2. Most of the time, go low and slow.

3. Regulate heat with a water pan. If your grill doesn’t have one, fill a disposable foil pan with water.

4. Don’t over-do. Too much smoke makes for bitter meat.

5. Watch the color of smoke. White is good, black bad.

6. Keep air circulating by using the vents on the grill.

7. Be there. Don’t leave the grill unattended. You may have to add charcoal, adjust vents or add water.

8. Try not to peek. Smoke and heat escape when you do.

9. “Let bark get dark”, say the Weber folks. The meat should glisten with a dark mahogany crust.

10. Focus on the feature. Other flavors on the menu should support the smoke recipe, not overpower it.

Campground Potluck Recipe of the Week
Pickledilly Carrots
    This salad dish needs to soak up flavor in the refrigerator or ice chest overnight. Save room by making it in a 2-gallon zip-top bag.

1 can of condensed cream of tomato soup
1/4 cup sugar
3/4 cup apple cider vinegar
1/4 cup vegetable oil
1 tablespoon dried dillweed
1 teaspoon each celery seed, salt, pepper and dry mustard
#10 can of sliced carrots, drained (about 8 cups)
    Whisk soup, sugar, vinegar, oil and spices until sugar dissolves. Put carrots in a large bag and add dressing mixture. Refrigerate overnight, turning occasionally. Empty into a large bowl and provide a draining spoon for serving.

See Janet Groene’s Pantry Recipe of the Week, made entirely from shelf-stable ingredients, at

Bonus Recipe
Oyster Skillet Bake
1 egg
1/3 cup milk
1 cup of crumbs made from round, buttery crackers
1 pint oysters, drained and picked over
14.5-ounce can whole kernel corn, drained
1 rib celery, finely diced

    Heavily butter a nonstick skillet. In a bowl whisk the egg and milk. Fold in cracker crumbs, oysters, corn and celery. Bake in a covered skillet over low/medium heat until it sets, about 35 minutes. Cut in three or four wedges.

Friday, March 10, 2017

Camping and RV Recipes for Roving

blog copyright janet groene, all rights reserved. To ask about rates to place one ad, one year, all six Groene sites, email 

    Never miss another recipe or camp cook tip. Subscribe to this blog and Amazon sends it to your Kindle or device automatically. Two-week free trial.    

Camp and RV 
Recipe of the Week

Nutso Risotto
    This may become a vegan or vegetarian favorite in your camping cuisine. Carnivores will also love its toothsome texture and rich taste.  I like it with pecans but you might make a different dish each time by using walnuts, pistachios, hazelnuts or cashews. For an exotic taste, throw some black walnuts into the mix.    
4 cups water
4 bouillon cubes (chicken or vegetable)
10-ounce package of chopped spinach, drained and pressed dry
1 cup nuts
1 cup rice
3 tablespoons olive oil
1 cup sliced fresh mushrooms
Medium onion, diced
Parmesan cheese or non-dairy cheese substitute
Water or white wine

    Heat water and dissolve bouillon cubes. Stir-fry nuts in hot olive oil, gradually stirring in mushrooms, onion and rice. Keep stirring over medium heat while adding bouillon about ½ cup at a time. When each addition is absorbed, add another. When bouillon is used and rice creamy, stir in spinach for about 3 minutes, adding a little more water or white wine if needed.
    To serve, pass the cheese and the pepper mill. Serves 3 to 4.

See Janet Groene’s Pantry Recipe of the Week, made with no fresh ingredients, at

Eat right when the hungries hit. Make homemade trail mix, package for the pocket, eat anywhere.  New recipes every week at

Campground Potluck Recipe of the Week
Strawberry Whip
    You might keep out a few of the fresh berries to garnish the finished dish.

1 quart strawberries, trimmed and cut up
1/4 cup water
1 packet strawberry gelatin dessert mix, regular or sugar free
Large (8 servings) box French vanilla pudding mix, regular or sugar free
3 cups whole milk
8-ounce tub of whipped topping.
Graham crackers

    In a covered pan over low heat, stew strawberries with water until juices are released. Bring to a boil, turn off heat and stir in gelatin to dissolve it. Set aside to cool to lukewarm. Spray a 9 X 13-inch dish with nonstick spray and cover the bottom with a single layer of graham crackers.
    In a large bowl, whisk together pudding mix and milk. Fold  in whipped topping. Spread  half the strawberries over the graham crackers and top with about one-third  of the pudding mixture. Add another layer of graham crackers.
    Top with remaining strawberries and half of the remaining pudding mix. Add a last layer of graham crackers and spread with the last of the pudding mixture. Cover and chill. Serves 12 to 15.
Is full-timing on your bucket list? We full-timed for 10 years, earning a living along the way.  Living Aboard Your RV, 4th Edition, starts with making the decision and choosing the right RV for full-timing.  Chapters cover the lifestyle A to Z  and end with an exit strategy. 

Camp Cook Tips

    * Cut a piece of ribbon, rope or clothesline about 3 times the length of a roll of paper towels. Thread it through the roll and tie a square knot (or a pretty bow). You can now hang the roll on any nail, hook or limb.  Ditto for toilet paper. 

    * Use a sharp, pointy knife to cut a walnut-size cone out of the top of each fresh, hot muffin. Fill hole with a marshmallow, peanut butter or cheese.  Pop the cone back on top and serve.

    * To make a quick supper in a frying pan,  whisk a can of condensed soup, any flavor, with half  a soup can of milk or water and a one-pint  carton of liquid eggs. Pour into a buttered, nonstick skillet, cover and cook over low-medium heat until eggs set. Serve as is or sprinkle with grated cheese and crushed Fritos.

    * Inexpensive mesh pop-up laundry hampers make good temporary waste baskets for camping, especially if you use multiple bins for recycling. Line with plastic bags. They weigh nothing and stow flat.

Bonus Recipe
One-Pot Pasta-La-Vista
    Is your family tired of tomato-based pasta dishes for camping? Here’s one that isn’t.
2 tablespoons vegetable oil   
1 pound bulk Italian sausage
Large onion, diced
1 tablespoon minced garlic
1 cup cut-up mushrooms
3 1/2 cups water
2 cups small pasta such as dilatini
20-ounce bag of baby spinach, trimmed if necessary
½ cup heavy cream (or more to taste)

    Heat oil in a large pot and stir-fry sausage, breaking it up. Keep stir-frying while adding the onion, garlic and mushrooms. Add water and bring to a boil. Stir in pasta and cook 7 minutes. Stir in spinach for 2 minutes more. Stir in cream. Serves 4.