Campers & RV-ers! What's Eating You?

Copyright Janet Groene 2025. This blog has had more than 284,000 views. To place your ad on all six Groene sites for one low rate, email janetgroene (at) yahoo.com

Foil Dinner of the Week?  Scroll Down

DESPERATION DINNER

Do you like or dislike this new feature for campers, glampers  and RV travelers who are hungry, lost, quarantined, broke, evacuated due to a sudden fire or flood, stranded or stuck somewhere waiting for parts?   

Focus is on dinners that cost little, cook quick, use ingredients you probably have in your grub box yet also provide solid nutrition in a pinch.  

Vegetable Souffle'

2 to 3 cups croutons or diced stale bread

1 cup process cheese

2/3 stick butter or  oleo

1 large +1 small can evaporated milk

4 eggs or equivalent

Optional seasonings: ½ teaspoon each  black pepper, dried parsley flakes, dried onion bits +

2 cups drained canned or cooked mixed vegetables

Butter a deep 8-inch skillet and let remaining butter soften. Cut Velveeta in small dice. Whisk eggs, canned milk and softened butter. Add seasonings if using. Fold in bread, diced cheese and vegetables. (If using cheese from a jar, use two spoons to distribute it in small dollops.  Mix well to make a heavy dough.

Spread evenly in skillet. Cover. Cook until it’s puffy and set  as for custard. Serves 4 to 6. 

Cook’s note: You may have to use more bread  if it’s thin, white  sandwich bread;  less bread  if using a hearty artisan loaf. Velveeta is a good emergency ingredient because of its extended shelf life. Watch use-by dates. 

THUMBNAIL RECIPE OF THE WEEK

Potato Scallop  “Helper”

Remove dried  potatoes and flavor packet from a box of Betty Crocker or Idahoan scalloped potato mix. Snip a small jar of dried chipped beef into shreds.  Put potatoes and beef in a zip-top bag with, 2 T. dried onion bits, 1 T each low sodium beef bouillon & dried parsley flakes + 1 packet  chicken gravy mix. Seal bag and keep cool and dry.  In camp, bring 3 1/2 cups water to a boil.  Add helper + a pat of butter. Reduce heat. Simmer , stirring occasionally until potatoes are tender and sauce creamy.  (Add more water as needed.) 

Optional: stir in thawed peas for the last 2 minutes. 

Don't miss weekly posts at https://solowomanrv.blogspot.com/  Each post has a brief, helpful feature + just-in news briefs about campgrounds and parks from local sources U.S, and Canada. See news of opening, closing and future RV parks and campgrounds plus dated RV events. 

     How much food will you need for a week in the woods for two adults and two kids?  A month in a fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Stuff happens. Be prepared.   https://amzn.to/1WdYqbe

Travelers have limited storage space for emergency food.  Survival Food Handbook  is just for campers, truckers, RV travelers and boaters who need to make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your  journey. http://amzn.to/1WdYqbe

 

Campground Potluck/Tailgate

Recipe of the Week

Shortcut Sliders

Finger foods are tailgate favorites

    The work is all done after you assemble  these bite-size sandwiches. You’ll need the kind of dinner rolls that are  sold 12 to a package, all hitched together.

2 packages, 1 dozen each, fully baked dinner rolls

1 jar apricot jam

1 bottle Dijon mustard

12 ounces (or more to taste)  thin-sliced deli ham or turkey

8-ounce package grated Cheddar cheese

Remove rolls from the package in one piece. Carefully cut the top half off the entire baked piece. For now you are  making one big sandwich that will be easy to handle.  Carefully spread one cut side generously with jam and the other cut side with mustard. Set the bottom half on large  piece of foil and sprinkle the cut side with grated cheese. Add a layer of meat, then another sprinkling of cheese. Top with the other half of the roll. Bring foil up to wrap the package. 

Repeat with the second dozen rolls. Packages can now be frozen or refrigerated. To proceed, thaw package and place on medium grill or oven.  Heat a few minutes on each side, turning several times just to heat through and melt the cheese. Use a long, serrated  knife to cut rolls apart.  You now have 24 sliders. 

CAMPGROUND POTLUCK RECIPE #2

You’ll need a large, 2-gallon size zip-top bag for this potluck pleaser.

Bag ‘O Broccoli Salad

4 cups broccoli florets cut in small bite size

Medium sweet onion, cut in crescents

8- to 10-ounce can sliced mushrooms, drained

Small can sliced black olives, drained

8-ounce can sliced water chestnuts, drained

1 1/4 cups Italian dressing

Put everything in the bag and refrigerate at least 6 hours or overnight. Cut a small hole in a bottom corner of the bag and drain liquid. (Don’t drain in the RV sink.  Oils gum up the gray water tank..)  Unzip the bag and pile the salad into a bowl to serve 8 to 10.

Variation: Do not drain the bag. Instead, empty the marinade and vegetables over 2 to 3  cups cooked medium pasta, such as rotini. Toss to mix well and add more dressing ifs needed. Serves 12 to 14.  

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.  

https://amzn.to/3nNndWY 

Need a last minute gift for any age or gender ? Let Amazon wrap and ship the book for you They will even supply a gift card. 

Tips for the Camp Chef

* Rules of thumb: To make egg salad sandwiches (no celery)  for 25 people you need 4 dozen eggs. For chicken or turkey salad sandwiches with celery, fine chop 5 cups cooked poultry. 

* Add toothsome texture to your instant pudding by topping with Grape Nuts, maple granola or fine chopped toffee candy bars.

* Can’t get stubborn smells out of  plastic food storage containers?  Wash, dry and put them in a clean, empty ice chest. Sprinkle with baking soda. The next day, wipe away the soda with a clean cloth. 

* Old-fashioned electric heating pads are a plus in camping when you have electric hookups. Pre-warm beds for humans and pets. Keep it handy for backaches, ear aches, cold feet. Stack dinner plates between two heating pads, cover with a dish towel and pre-heat before serving a hot meal on a cold night.

FOIL DINNER OF THE WEEK

    Customize each packet  to suit everyone just right. Then eat out of the foil and there's no dishwashing.

Chicken Oahu

For each packet:

1 bone-in, skin on chicken breast half

Salt, pepper

1/2 to 2/3 cup cooked rice

1 teaspoon shredded cheese

2 teaspoons low sodium soy sauce

Thin slice sweet onion 

1 slice pineapple, drained

    Set out a square of foil for each packet. Spray center of foil with nonstick spray. Place chicken  here, skin side down. Lightly season chicken with salt and pepper.

    Mix rice with grated cheese and pack into chicken cavity. Drizzle with some of the soy sauce. Top with onion slice and pineapple slice and a little more soy sauce. Seal foil and cook on well-started coals starting with the chicken side down. Turn often for 20-25 minutes until chicken reaches 170 F. 

Camp and RV Recipe of the Week

ChickaLentil Stew

    Make this hearty bistro favorite to serve eight campers now or to freeze in smaller batches according to your crew size. 

8 meaty chicken parts

1 tablespoon minced garlic

1 tablespoon canola oil

Large onion, diced

Large carrot, diced

Medium bunch celery, diced

3/4 cup lentils

1 ½ cups water

1 chicken flavor bouillon cube

14.5-ounce can diced tomatoes

1 teaspoon Italian seasoning mix

Salt, pepper to taste

    In a large skillet, pot or Dutch oven,  brown chicken in hot oil, gradually stirring in 

garlic, vegetables and lentils. Add water, bouillon, tomatoes  and Italian seasoning. Bring to a boil. Stir to dissolve bouillon. Cover and simmer over low heat 30-40 minutes or until lentils are tender. Add salt and pepper to taste. Serve as is or over rice. Makes 8 portions.

Love Sea Travel? Discover Yacht Yenta Cozy Mysteries

People are dying in Okecoochie County FL, but nobody can guess how the deaths are connected. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business. She dodges a wayward sister, cares for an old Navy SEAL veteran who was her late husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

 

FLEXIPE OF THE WEEK 

This feature is any recipe that  begins with one, basic set of ingredients that are easy to keep on hand. Then you vary it to look and taste different every day. 

Skillet Quiche

1 unbaked pie shell in foil pie plate, thawed

(optional) coconut oil pan spray for faster browning

Basic Filling:

3 large  eggs

12-ounce can evaporated  milk

1/4 cup water or milk

½ teaspoon each salt, pepper, ground nutmeg or paprika

2/3 cup shredded cheese (Parmesan, smoked provolone, Cheddar, gouda, etc.) 

Add-ons: 1 ½ cups sliced, crisp-cooked asparagus + 1/3 cup real bacon bits OR

1 can baby carrots, drained + thin-sliced hot dogs OR

1 cup shredded barbecued chicken or pork + ½ cup drained salad olives OR

1/2 cup cooked rice, quinoa, wild rice or barley + 1/3 cup crumbled feta cheese OR

Small can diced chilies, drained + 1 teaspoon chili powder OR

1 can tuna, drained and broken up + 1 cup drained canned whole kernel corn OR

1 ½ cups cooked, very well drained spinach or other cooked greens + ½ cup cooked, cut up cooked smoke sausage such as  kielbasa 

To Proceed: Lightly  spray pit shell with coconut oil. Preheat oven to 400 F.  or heat your  stove-top oven/Dutch oven. Pre-cook pie shell about 6 minutes.

Beat eggs with seasonings. Scatter your chosen  add-ons in pre-baked crust and add egg mixture. Bake 25 minutes or until set, as for custard. Let stand 5 minutes. Cut in wedges. .

Cook’s note: To make a quick pie shell melt a stick of butter in the pie pan and use a fork to work in a cup of flour. Add more flour as needed. Press dough around bottom and sides of the pan. Flute edges. Omit coconut oil spray. 

WHY WAIT TO RETIRE?

 Do you dream of living, traveling  (and perhaps earning a living) in a complete home on wheels?  We did. Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See the chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you.  https://amzn.to/29XFEk

BLACK POT RECIPE OF THE WEEK

Continental Beef Ragout

2 pounds beef for stew, cut in bite size

2 tablespoons vegetable oil or butter

Large onion, diced

2 medium carrots, peeled and chopped

Large Granny Smith apple, peeled and diced

1 teaspoon each minced garlic, dried thyme, anchovy paste

½ cup each dry red wine and water

2 beef flavor bouillon cubes

Salt, pepper

Split and spread campfire baked potatoes to make a perfect plate for serving this stew

Brown beef in hot fat. Add remaining ingredients and stir to dissolve bouillon cubes. 

Cover pot and cook over well-start coals 1 hour, stirring occasionally and adding water as needed. Season to taste.  Serve over campfire- baked potatoes. Serves to 8. 

LIFESAVER SAUCE OF THE WEEK

Creole Tomato Sauce

Wake up a dish that is just too bland, too pale, too blah.  This sauce adds color.  Cloves add hidden heat and zing. 

1 onion

1 rib celery

2 tablespoons butter

15-ounce can or jar meatless spaghetti sauce

8-ounce can tomato sauce

1 bay leaf

1/2 teaspoon ground cloves (or more to taste)

Salt, pepper

Chop onion and celery fine and sizzle in melted butter. Add sauces, bay leaf and cloves. Simmer until vegetables are tender. Adjust seasonings. Discard bay leaf. Spoon  over steamed rice, fried potatoes, stuffed peppers, salmon patties or any plain meat or fish from the grill. 

Will you sleep tight in your RV campsite next summer? Get the jump on reservations at new, expanding or upgraded campgrounds and RV parks. We gather just-in news briefs from local sources. See CAMPGROUNDS GOOD NEWS/BAD NEWS at  https://solowomanrv.blogspot.com 

RV & Campground Eats for All

 Copyright Janet Groene 2025.  This site has had more than 282,000 views. To donate in support of free Groene blogs for campers, glampers and RV-ers, use your Paypal account to send $10/year for a voluntary subscription for janetgroene (at) yahoo.com

We all camp, glamp and RV our own way, but everyone loves great food

THUMBNAIL RECIPE OF THE WEEK

In this weekly feature we show a recipe that can be partially prepared ahead, then turned into a big meal later in camping. Here's one for a bracing breakfast. Just add water. 

Hot Porridge “Helper”

1 cup old-fashioned oatmeal flakes,, 2 t. brown sugar, 1 t. Butter Buds, 1 T. coffee creamer powder such as French vanilla, 1/4 c. raisins. Put in plastic bag. In camp, boil 2 1/2 c. water. Stir in “helper” until thick. Serve as is or with butter, more sugar, fruit and/ or milk or cream. Makes one super size lumberjack serving or two regular portions. 

Camping & RV Dessert of the Week

Bake it and take it, or put it together in the campground using canned apples. Serve it hot or cold, plain or with whipped topping or ice cream.

Butterscotch Apple Brown Betty

Unlike most apple recipes, this one doesn’t call for cinnamon. Your secret shortcut in a box of pudding mix..

4 cups sliced fresh apples OR

2 cans pie-sliced apples (not apple pie filling) 

1 tablespoon flour

½ cup brown sugar

2/3 cup light cream

½ teaspoon vanilla flavoring 

Topping:

1 cup dry, unseasoned bread crumbs

2 tablespoons brown sugar

1 package cook-and-serve butterscotch pudding mix

1 stick butter

Optional: 1/2 cup chopped walnuts

If using fresh apples,  peel, core and slice them. Arrange apples in a buttered 9 X 13-inch baking pan. Whisk together brown sugar, flour, vanilla and cream.. Drizzle over apples. In a bowl mix crumbs,  brown sugar and pudding mix. Cut in butter and sprinkle  over apples. Bake at 350F. until apples are bubbly and topping is browned. Serves 6. 

Where to go next? See road trip dates and destinations near and far, here and there, sooner and later.  https://janetgroene.blogspot.com 

Tips For the Camp Cook

* Why are bay leaves removed before serving? Unlike other herbs, they do not soften. Edges remain sharp and are a choking hazard. 

* Make s a rich topping for a can of fruit. Whisk together a can of sweetened condensed milk, a stick of melted butter, 1 1/4 cups self-rising flour and ½ teaspoon lemon extract. Bake fruit 10 minutes at 35o. Drizzle with batter and bake  until topping browns. 

Rules of thumb: Microwave ovens vary but generally it takes 30 to 40 seconds to bake one muffin, or 60 to 90 seconds to bake four muffins. To simply warm muffins, of course, takes far less. Over-microwaving makes foods tough. 

* Make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil. Arrange 36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour hot over marshmallows, spread evenly and chill. Cut in squares. 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.  

https://amzn.to/3nNndWY 

SKILLET MEAL OF THE WEEK

    One burner, one pot, one great meal. 

Golden Nugget Clam Pie

1 can chopped clams

1 sleeve saltines

2 ½ cups water

2/3 cup nonfat dry milk

3 eggs

1 can Mexicorn (whole kernel corn with red and green pepper)

½ teaspoon each paprika, pepper and  dried thyme

Generously butter a nonstick skillet. Drain clams and use juice as part of the water measurement. Crush saltines. 

Whisk dry milk into cold water, then add eggs and seasonings. Whisk well, then fold in cracker crumbs, clams and corn. Put in skillet, cover and cook over low/medium heat until browned around the edges and set in the center.  Serves 4 to 5.

Optional: over each portion, melt a pat of butter and a sprinkle with dried parsley flakes. 

Campground Potluck Recipe of the Week

Blondies travel well and are a sure crowd pleaser at potlucks and tailgate parties.  Add apples for extra tang and moistness.  

Apple Blondies

3 large, crisp apples

2 sticks butter

2 cups sugar

2 eggs

2 cups flour

1 teaspoon each baking powder, baking soda, cinnamon

½ teaspoon salt

2 cups butterscotch chips

1 cup chopped nuts

Grease a 9 X 13-inch baking pan. Peel and dice apples. Cream butter, sugar and eggs.  

Mix flour, salt, baking powder, baking soda and cinnamon. Mix well with butter mixture. Fold in apples, butterscotch chips and nuts Bake about 35-40 minutes at 350 F. Cut in squares.

BONUS RECIPE 

Smoked Turkey Skillet

Smoked turkey  is available in some supermarkets all year. Others carry it only during the Thanksgiving and Christmas seasons. It may be available in  turkey parts or as a deli lunch meat. 

Slice, dice, then skill it 

1/4 cup vegetable oil

½ stick butter

4 large potatoes, scrubbed and cut up

Large onion, diced

2 Granny Smith apples, diced

3 1/2 cups diced smoked turkey 

2 tablespoons prepared horseradish

8-ounce carton  plain yogurt (1 cup) 

1 teaspoon each dried chives, dried parsley flakes, dillweed

1 can whole berry cranberry sauce (optional)

Heat oil and butter in a large, deep skillet and brown potatoes, gradually stirring in onion, then apple, then turkey. When everything is buttery and browned, cover skillet and cook over low heat until potatoes are tender. In a bowl whisk horseradish, yogurt and herbs. Fold into the hot food and heat through.  Keep warm. Just before serving place dainty dollops of cranberry sauce around the edge. Makes 8-10 potluck servings.  

More recipes for the compact galley? See Boat Cook for more recipes that save space, mess, water, fuel and hassle. 

    See  tips on getting the most nutrition into your emergency food locker.  Survival Food Handbook  is a guide to stocking an emergency pantry in a small space such as a camper, RV,  boat or cabin with the most food value per inch, per ounce and per dollar using familiar, affordable supermarket staples. Paperback or ebook.     http://amzn.to/1WdYqbe

 

Women in the RV lifestyle get together at https://Solo Woman RV. blogspot.com

Camp, Glamp and RV Recipe of the Week

Emerald Lentil Stew

Not just another lentil stew, this one has a secret ingredient. It’s  shredded coconut, adding nutrition and texture contrast to a nourishing, vegetarian main dish. If you want to add meat, break up a can of chunk ham in the stew.

10-ounce package chopped spinach, thawed and squeezed dry

Large onion, finely diced

2 tablespoons vegetable oil

2 teaspoons ground cumin

1 bay leaf

2/3 cup shredded coconut

2 ½ cups water

3 bouillon cubes (vegetable, chicken or beef)

15-ounce can diced potatoes, drained and rinsed

2 cups green lentils, picked over and rinsed

Press the chopped spinach with paper towels until it’s very dry. Set aside.

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, bay leaf, bouillon, potatoes and lentils. Bring to a boil, cover, reduce heat and simmer about 30-40 minutes or until lentils are tender. Stir in spinach and simmer 5 to 10 minutes more. Discard bay leaf.  Serve hot. Serves 8.

This freezes well, so it’s a good choice to package and freeze in smaller portions. It’s great with corn muffins and a side of deli coleslaw.

Love Sea Travel? Discover Yacht Yenta Cozy Mysteries

People are dying in Okecoochie County FL, but nobody can guess how the deaths are connected. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business. She dodges a wayward sister, cares for an old Navy SEAL veteran who was her late husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

Snacks are better, cheaper, healthier when you make them at home and package in snack bags,  one cupful at a time. Eat on the go anywhere, anytime. Never be without a healthful snack at the wheel, on the trail or in that dreaded middle seat on the redeye flight. https://www.CreateAGorp.blogspot.com

LIFESAVER SAUCE OF THE WEEK

Zippy Tomato Sauce

The outcome here depends on the kind of barbecue sauce you choose, so get creative.  So many wonderful sauces are found now on supermarket shelves! Go smoky or sweet, tangy or tongue-scorching to try something different each time. 

Small onion, diced fine

1 tablespoon butter

1 can condensed tomato soup

1/3 to ½ cup barbecue sauce to taste

Sizzle onion in melted butter until it’s limp, then stir in soup and sauce.  Simmer to unite flavors. Serve as a sauce over grilled pork chops or as a dipping sauce for chicken nuggets, sweet potato fries or hush puppies.  

BONUS RECIPE

Seafood Pasta Pot

2 packages chicken or shrimp flavor ramen

1 can or jar white clam sauce for pasta

12-oounce package cooked salad shrimp, thawed and drained

Heavy cream

Optional garnish: dried parsley flakes, sliced scallions, crisp Chinese noodles or crushed potato chips. 

Bring 2 cups water and and one ramen flavor packet to a boil. Add ramen and cook according to package directions. Drain, saving some of the broth.  Fold in clam sauce and shrimp. Add heavy cream and/or broth to moisten to taste. Cover and heat gently.  Serves 4.  

To use another pasta such as small shells, boil 1 cup pasta in hot water with 1 chicken or fish flavor bouillon cube. Proceed as above.

 Living Aboard Your RV, 4th Edition

WHY WAIT TO RETIRE?

 Do you dream of living, traveling  (and perhaps earning a living) in a complete home on wheels?  We did. Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See the chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you.  https://amzn.to/29XFEkq 

BONUS RECIPE

Creamy Tomato Noodle Pudding

When it’s your turn to bring a starch side dish t the tailgate part, family reunion or potluck, here’s an offbeat treat that can also serve as a vegetarian main dish.

8-ounce package medium wide noodles, cooked and well drained

1 can condensed tomato soup

8-ounce brick cream cheese, softened

½ stick butter, softened

4 eggs

1 cup milk

2 teaspoons mixed Italian seasoning

While noodles cook, beat remaining ingredients together, then fold into drained noodles. Put in a greased casserole. At this point, dish can be covered and refrigerated for future baking. To proceed, bake at 350 F. For 30-40 minutes until internal temperature reaches 160 F. Serves 8 to 10. 

Variation: Try Creole seasoning instead of Italian. 

Comments? Questions? Email janetgroene (at) yahoo.com

Camping, Glamping, RV Food Fun

Copyright Janet Groene 2025. To donate in support of Janet Groene's free posts use your PayPal account to janetgroene (at) yahoo.

WHEN YOU SEE AUTUMN LEAVES IT'S TIME TO LEAVE on a camping trip. 

THUMBNAIL RECIPE OF THE WEEK

Days or even weeks ahead, these recipes are partially measured and bagged ahead. The dish can be completed later in camp. 

Quick Bread Master Mix 

In a zip -top bag place 3 c. flour, 1 T. each baking powder & sugar, 1 t. salt, 1/3 c. dry milk powder.  In camp grease a deep 8-in. skillet. To the master mix add 1 c. water, 1 egg, ,1/3 c. oil + a Switcheroo (see below) 

Bake 35-40 min. at 350 F. Or cover skillet and cook over low-medium heat until browned on bottom and sides and puffy in the middle. If top does not get brown, add grated cheese (savory)  or, for a sweet version, sprinkle with cinnamon sugar.

Cook’s note: quick breads are best when fresh and hot.  

Switcherooo: You might add to the batter: fresh or dried  herbs, sugar and spice, grated cheese, French fried onions or real bacon bits.

What is a Flex-ipe? It’s a basic recipe that can be changed every which-way  to make a new meal each time. 

Camping and RV FLEXIPE  of the Week

Muesli Your Way

Basically, MUESLI is a hearty grain (usually oat flakes)  soaked in yogurt, cream or milk plus nuts, fruit and/or  seeds. Make it different every day. Possibilities are endless. 

Basic Muesli, Per  Portion

½ cup rolled oats

½ cup yogurt

½ cup milk, fruit juice or cream

Additions:

1 tablespoon seeds or chopped nuts

1/3 to ½ cup cut-up fresh or dried fruit

Optional:

1/4 teaspoon vanilla extract or cinnamon

Up to 2 tablespoons jam or preserves

Multiply this recipe to assemble a family size muesli in a big bowl or make individual portions. Cover keep in a cool place overnight. Start with the dry oats and endi with the milk, juice or cream.. In the morning, stir and eat as is or add more milk or fruit.  

If you want a quick email poke each week when new posts go up here, email janetgroene@yahoo.com and put RV Yes in the topic line. 

TRAVEL EMERGENCIES HAPPEN

     How much food will you need for a week in the woods for two adults and two kids?  A month in a remote, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions. Stuff happens.   http://amzn.to/1WdYqbe 

Campers have limited storage space for emergency food.  Survival Food Handbook  is just for van campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Keep  a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your  journey. http://amzn.to/1WdYqbe

 

Women who travel in campers and RV’s get together at  http://www.solowomanrv.blogspot.com 

BURGER/HOT DOG TOPPER OF THE WEEK

Who says you can't live on hot dogs and hamburgers when camping?  With a change of buns, meats and toppings you can have a different camp meal every time. Make a big batch of this healthful relish and keep it cold for up to a week.

Secret Ingredient Slaw Topper

This recipe makes enough topper for 12-16 hot dogs or burgers. Your secret ingredient is a hefty slug of horseradish. 

2 cups sour cream

2 (tangy) to 3 tablespoons (extra tangy) bottled horseradish

1 tablespoon apple cider vinegar

2 tablespoons sugar

1 teaspoon each salt and yellow mustard

1 bag shredded cabbage for coleslaw

1 Granny Smith apple, coarsely grated

Whisk sour cream, horseradish, vinegar, sugar, salt and mustard. Fold in shredded cabbage and apple. 

TIPS FOR THE CAMP COOK

* Before adding tomato-based food to a plastic storage container, spray it with nonstick pan spray to avoid stubborn stains. 

Rules of thumb: 2 tablespoons butter or 1 square baking chocolate = 1 ounce. 

* To serve chili or stew under a bread blanket, whisk 1 cup self-rising flour, two cups milk and two cups mayonnaise. Heat the chili or whatever and pour this batter evenly over the hot food. Bake at 350 F. until topping is puffy and firm.  No ovven? Cover the skillet and cook until batter is firm. In the oven, it will brown on top. In a covered skillet it will remain pale.  

* Make a recipe for crispy rice bar cookies. While it’s warm use buttered hands to form into small bowls. Cool. Just before serving, fill bowls with ice cream or fresh fruit.

  

The latest in the Yacht Yenta cozy mystery e-books brings widow Farley Halladay closer to the answer of her husband's death. 

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. Laugh at her frailties; cry with her as she grieves. Find the books on Google Play and other ebook formats and also on  Kindle,   https://amzn.to/3wcf6ao

Campground Potluck Recipe of the Week

Sweet Turkey Skillet 

Start with cooked breast of turkey from the deli. The rest is a snap. 

2 pounds  breast of turkey cold cuts

2 tablespoons vegetable oil

Large onion, diced

1 tablespoon curry  powder

2 tablespoons brown sugar

3 chicken bouillon cubes or 3 teaspoons powdered chicken bouillon

3 cups water

About 1 ½ cups dry bread crumbs

1 can pie-sliced apples (not apple pie filling)

½ stick butter

½ cup dry bread crumbs

          Cut or tear turkey in bite size. In a large skillet heat oil and stir-fry onion, gradually adding curry powder, onion and turkey. When onion is tender and turkey nicely browned, add water. Bring to a boil and add brown sugar and bouillon. When everything is well blended, add 1 ½ cup bread crumbs until dish is moist and spoon-able, about like mashed potatoes.  

Fold in apples to heat through. In a small skillet, melt the stick of  butter and brown ½ cup bread crumbs. Sprinkle crisp crumbs over the dish. Serves 6.  

CAMPGROUND POTLUCK RECIPE #2

 Asparagus Pasta Salad

16-oounce package medium pasta such as penne or spirals

1 tablespoon olive oil

About 1 pound asparagus, trimmed and cut in small bite size

Medium red onion, diced

1 European type cucumber, skin on, diced

3 to 4 ribs celery, chopped

1 teasoon dried tarragon

1 teaspoon lemon or lime zest

Vinaigrette dressing to taste

Save asparagus tips for a garnish. Cook pasta according to package directions, adding remaining asparagus for the last full minute of cook time. Dain pasta and fold in olive oil. Fold in vegetables, seasonings and dressing. Garnish with asparagus tips.  Serve now or chill. Serves 10 to 12. 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.  

https://amzn.to/3nNndWY 

FLEX-IPE  #2 

Make the same burgers different each time. Here’s how:

Party Patties

3 pounds lean ground beef, pork,  chicken or turkey

2 cups crushed saltines, Ritz, Club or cheese crackers 

1 tablespoon season salt

2/3 cup evaporated milk, cola or flat beer

Mix everything well and form into 12 to 16 patties. Grill until patty tests done for meat (160 F.) or poultry (170 F.)  

LIFESAVER SAUCE OF THE WEEK

Bring new life to lifeless canned vegetables –or almost anything else--with a little of this sassy sauce. 

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon each salt, pepper

1 cup milk 

1 tablespoon Dijon style mustard

1/2 teaspoon dried dillweed

Melt butter in a nonstick skilled and stir in flour, salt and pepper. Keep stirring over low-medium heat while adding milk, mustard and dillweed. When it’s thick and smooth, drizzle over hot, cooked or canned vegetables, baked potatoes, poached fish or grilled chicken. 

Save money by making your own trail mixes for the trail, backpack or carry-on. Measure into  snack bags for portion control, freshness. See easy, no-cook recipes at http://www.createagorp.blogspot.com  

Janet Groene’s Living Aboard Your RV, 4th Edition is available at  http://amzn.to/1Uq3w5i

The paperback edition of Cooking Aboard Your RV, 2nd Edition is seen at http://amzn.to/1Uq3pXG

    SCROLL DOWN TO SEE SAMPLES OF PAST POSTS