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 

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