Friday, January 27, 2017

Meals for Campers and RV Travelers

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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.  

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