Friday, April 28, 2017

Camping Cuisine and Motorhome Meals

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Camp and RV 
Recipe of the Week
Cornmeal Pecan Skillet Shortcake
    The base for a shortcake bakes in your skillet. Smother it with fresh strawberries and cream. Pecan goodness completes the wow factor.

1 ½ cups flour
½ cup cornmeal plus more for the pan
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
½ cup pecan meal (or finely chopped pecans)
2 eggs
1 teaspoon vanilla extract
1/3 cup canola oil
1/4 cup milk
Cut up fresh or canned fruit

    Grease a cold, heavy 10-inch skillet and sprinkle bottom lightly with cornmeal. Dump out excess cornmeal. 
    Put flour, cornmeal, baking powder, salt, pecan meal and sugar in a clean bag and jostle to mix. In a bowl whisk eggs, vanilla, oil and milk until light. Mix in dry ingredients until well combined. Do not over-beat. 

    Put batter in the skillet, cover tightly and bake over low-medium burner until it’s firm to the touch and pulling slightly away from edges of the pan. The top will not brown. Cool 10 minutes in the pan, then flip out and cut in wedges.
    Top with fruit and drizzle with cream. Serves 6.

Camp Cook Tips

    * Slice a tube of polenta. Brush with olive oil. Grill until toasty. Turn. Top with drained roasted red peppers, shower with chopped fresh basil leaves. Grill to heat through. 

    * Keep a can of diced potatoes on hand, ready to bulk up chili, soup or stew at the last minute if need be.  Drain, rinse, heat. 

    * To put a crisp topping on any meal, heat bread crumbs in melted butter until toasty. 

    * Thaw and drain cooked jumbo shrimp. Split down the back and stuff with buttered bread crumbs. Heat gently. 

    * Save pasta water. Use it to moisten the finished dish and to cook vegetables. If it’s salted, don’t discard it on plant life. 

Women on the go by RV, motorhome, camper get together at 

Campground Potluck Recipe of the Week
Peanutty Pasta Salad

1/2 cup  creamy peanut butter
1/4 cup water
Juice of a fresh lime
1 tablespoon each brown sugar and soy sauce
1 teaspoon hot sauce

2 servings spaghetti, cooked

14- to 16-ounce package shredded cabbage for cole slaw
1 bunch scallions,, sliced
2 cups matchstick carrots
½ cup each dry-toasted peanuts and finely chopped cilantro

    Make the dressing. In a small bowl whisk peanut butter, water, lime juice, brown sugar, soy sauce and hot sauce. Set aside.
    Drain spaghetti and toss with dressing. Cool and toss with vegetables, peanuts and cilantro. Serve with a spaghetti claw, chilled or at “room” temperature. Serves 8 to 10. 

See the Pantry Ingredient of the Week, requiring no fresh ingredients when you are boondocking, at

Bonus Recipe
Creole Your Way
    Make up this Cajun specialty spice your own way, using only as much hot pepper as your family enjoys. For myself, I go mild but offer hot sauce at the table for those who like more heat.
1/4 cup celery seed

2 tablespoons each salt, sweet paprika, white or black ground pepper, powdered garlic, onion powder
1 teaspoon allspice
1/4 teaspoon ground cloves
Cayenne pepper to taste
1 teaspoon=campfire
2 teaspoons=bonfire
3 teaspoons=wildfire
4 teaspoons=forest fire

    Mix well and keep cool and dry. Use sparingly as a sprinkle, rub or an ingredient in chili, stew, soup, fish chowder, etc.

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