Friday, May 26, 2017

Camping Cuisine for Tenting and RV Cooks

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Camp and RV 
Recipe of the Week
Fried Tomatoes with Sausage Gravy
What a great supper dish, and it’s all from one skillet. Homemade fried tomatoes combine with ready-made sausage gravy. Complete the meal with hot biscuits and honey butter. 

2 or 3 firm red, yellow or green tomatoes
About 1/3 cup liquid egg or egg substitute
1 tablespoon water
About ½ cup flour or cornmeal
Salt, pepper
Vegetable oil
1 can or frozen packet sausage gravy

Slice tomatoes and arrange on paper towels to drain excess moisture. Pat dry. Beat egg and water until frothy and dip tomato slices, then dredge in seasoned flour or meal. Start with a tablespoon of melted butter plus a tablespoon of oil. Fry tomatoes until crusty on both sides. Add more butter and oil as needed. Keep tomatoes warm while you quickly heat sausage gravy in the same skillet. Serves 4. 

See more of Janet Groene’s galley-tested recipes including the Pantry Recipe of the Week, made with no fresh ingredients,  at

Camp Cook Tips

* This amazing tip is from Cook’s Illustrated magazine.  A little molasses in your homemade vinaigrette keeps it from separating. You need enough to stabilize it, not so much that it overwhelms the flavor. Try a tablespoon per pint of vinaigrette. 

* Make homemade gorp by mixing homemade popcorn and Cracker Jack. You get all the flavor, half the sugar and cost. 

* Ham steaks are a handy, versatile pre-cooked meat that warms up quickly on the grill or in a skillet.  Vac-pacs keep for weeks in the fridge. 

* Get your greens. Wrap a baby spinach leaf around a pineapple tidbit. Fasten with a toothpick. 

* A quick way to add a little heat to a dish is to mix a few drops of chili oil with canola oil for stir frying or browning. 

* Mix a good handful of grated cheddar with a can of Spanish rice and use as filling for stuffed peppers. Wrap in foil or bake in a covered skillet.

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Campground Potluck 
Recipe of the Week
Cauliflower Crumble

Small cauliflower, finely chopped
½ stick butter
½ cup broken pecans or walnuts
2 eggs
1/4 cup vegetable oil
1 box Jiffy cornbread mix
1 teaspoon dried, crumbed thyme

In a skillet, stir-fry cauliflower in melted butter until it’s crisp-tender. In a bowl, beat eggs with oil. Stir in cornbread mix and thyme. Pour or spoon batter over cauliflower. Cover and cook until cornbread sets. Stir well to crumble cornbread with cauliflower. Serves 4 to 6  as a side dish or 2 as a vegetarian main dish. 

How to stock your home, grub box or RV pantry with shelf foods for emergencies or convenience? Here's how.

Bonus Recipe
Green Pastures Lentil Stew
This can easily be a vegetarian dish but canned chunk ham also compliments the flavors nicely. If using ham, use 2 teaspoons Better Than Bouillon ham base instead of bouillon. This dish is also a good candidate for long-slow cooking over the campfire (don’t let it boil dry)  or in a slow cooker.

10-ounce package chopped spinach, thawed and drained well
Large onion, finely diced
2 tablespoons vegetable oil
1 tablespoon ground cumin
2/3 cup shredded coconut
2 ½ cups water
3 bouillon cubes ( vegetable, beef or chicken)
15-ounce can diced potatoes, drained OR
Large potato, scrubbed and diced
2 cups lentils, picked over and rinsed
6-ounce can chunk ham, broken up (optional)

Press moisture out of the chopped spinach until it’s very dry. In a large pot, sizzle the onion in hot vegetable oil until it starts to get tender, then stir in cumin and coconut to coat.  Add water, bouillon or ham base, potatoes and lentils. Bring to a boil, cover, reduce heat and simmer about 30 minutes or until lentils are tender. Stir in spinach (and ham if using)  and simmer 5 to 10 minutes more.  Serves 6.  

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