Say YES to Camp & RV Cooking

Copyright Janet Groene 2025. This blog has had more than 278,000 views. To place your ad on all six Groene sites for  one small rate, email  janetgroene at yahoo.com/

Summer vacation is almost over. Let's get out there and camp! 

THUMBNAIL RECIPE OF THE WEEK

Chili Maker Master Mix

In a dry bowl mix 1 1/4 c. flour, 1 c. diced dried onion bits, 1/4 c. each sweet paprika & chili powder,  1 T. each dried garlic granules, sugar & dried thyme. Divide into 6 equal portions.  Seal in bags. Keep cool & dry. 

In camp, put 1 can ground beef or chunk chicken in a cold pan with 1 can  diced tomatoes, minced green pepper, 1 can drained, rinsed pinto beans, 1 c. water. Heat to an active  simmer. Whisk 1 packet chili mix in 1 c. cold water. Stir into pot,  heating and stirring  until it thickens. Thin to taste with water, tomato juice or broth. Season to taste. Serves 4. 

Where to go on your next camping or RV road trip? See affordable places, events  in the USA and Canada with dates and details at https://janetgroene.blogspot.com 

CAMPING & RV RECIPE OF THE WEEK

Impossible Popeye Pie

You'll need four eggs for this protein-packed pie. It makes its own crust and creamy topping. Make it vegetarian  or flavor it with bits of cooked ham or bacon. 

10-ounce package chopped spinach, thawed, drained and pressed dry 

1 cup biscuit mix

1/4 cup milk

Small onion, finely minced

2 eggs

12-ounce carton cottage cheese (1 ½ cups) 

2 eggs

6-ounce package grated yellow cheese such as Cheddar

½ teaspoon garlic powder

Grease a large, deep pie pan. Whisk together biscuit mix, milk and 2 eggs and pour into the dish. Scatter onion over dough (plus any cooked bacon or ham bits if using). 

In the same bowl used for the biscuit mix, whisk two more eggs and mix in the cottage cheese, yellow cheese, and garlic. Spread over dough. Bake at 375 degrees about 30 minutes or until the pie is firm and brown around the edges.  Let stand 5 minutes to firm up. Then cut in squares. Serves 5 to 6. 

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 

Campground Potluck Recipe of the Week

Crusty Baked Tomatoes

Many campgrounds have communal kitchens with ovens . Make multiple pans of this popular dish to serve a crowd. 

 Butter

8 slices day-old sandwich bread

Brown sugar

3 cans, 28 ounces each, crushed tomatoes

3 tablespoons  flour 

2 medium onions, diced

1 tablespoon brown sugar

1 teaspoon garlic powder

½ teaspoon cinnamon

1/8 teaspoon cloves

Heat the oven to 425 degrees. Let butter come to “room” temperature. Generously butter the baking pan and each slice of bread.  Sprinkle buttered bread lightly with brown sugar and dice it.  

Melt  a pat of butter and cook onions until soft. Turn off heat and stir in a tablespoon of brown sugar. Drain  a cup of juice from the tomatoes and whisk in the flour.  Mix the juice, onions, tomatoes,, garlic powder, cinnamon and cloves in the buttered casserole. Bake until tomatoes are bubbly and bread topping is toasty. Serves 12 to 15. 

Where are al the new RV parks, RV resorts, state park campgrounds and future campsites?  See weekly reports in CAMPGROUNDS; GOOD NEWS/BAD NEWS at  https://solowomanrv.blogspot.com

VEGETARIAN RECIPE OF THE WEEK

Provisions  Pie

In parts of the Caribbean, vegetable accompaniments with a meal are simply called “provisions” on the menu. 

You get the cook’s choice depending on whatever was found in the local market that day: yams, pumpkin, callaloo, cabbage, okra , yucca.

2 cups diced, mixed vegetables

1 cup chopped onion

1 cup diced plum tomatoes, drained

1 cup biscuit mix

1 1/4 cups milk

3 eggs

1 teaspoon Italian seasoning

6-ounce package shredded Cheddar cheese 

Cook vegetables and onions in a little water until crisp- tender. Drain.  Spread in a buttered, 10-inch, deep dish pie pan.  Scatter tomatoes on top. Set aside to cool while you whisk milk, eggs, biscuit mix and herbs.. Sprinkle shredded cheese over vegetables and pour batter over all.

Bake about 35 minutes at 400 degrees. Filling should be set and the top toasty.  Let stand 5 minutes, then cut into wedges. Serve warm. Serves 4.  

Janet Groene also presents shortcut recipes for the small boat galley and liveaboards. See https://boatcook.blogspot.com 

LIFESAVER SAUCE OF THE WEEK

Robusto Italian Red Wine Sauce

Make a big batch of this killer sauce to bust a move on a bland dish. It keeps in the chiller up to two weeks, but olive oil solidifies. Let it return to “room” temperature, then stir and use. It asserts itself, so use it with a light touch. 

 Drizzle over cold salad greens, hot vegetables, stuffed cabbage rolls, scrambled eggs, grilled meat or seafood

2 teaspoons each onion powder, salt, black pepper, dry mustard powder

3 tablespoons sugar

½ cup white wine vinegar

1/3 cup balsamic vinegar

1 ½ cups dry red wine

2 ½ cups extra-virgin olive oil (EVOO) 

Mx well and chill overnight for flavors to blend. .Stir before using.

    For tips on getting the most nutrition into your emergency food locker, see Survival Food Handbook.  It's 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

 

BLACK POT RECIPE OF THE WEEK

New England Beans ‘n Rice

A staple combination in many nations, beans and rice takes many forms and flavors. Here’s one for the Yankee’s campfire.

8-ounce block of salt pork, scalded and diced

2 tablespoons lard or bacon fat

2 large red onions, diced

Small green pepper, diced

2 or 3 ribs celery, chopped

3 cans butter beans (cooked dried lima beans) 

28-ounce can diced tomatoes

32-ounce carton chicken broth

2 tablespoons brown sugar or molasses

½ teaspoon cinnamon 

Salt, freshly ground pepper

1/2 cup cooked rice per serving 

Melt fat in the pot and brown salt pork, gradually adding onions, pepper and celery. Add butter beans , tomatoes and  broth.  Cover and nestle in well started coals. Keep at a simmer until onion and celery are tender or as long as you wish, Just don’t let it boil dry. Stir occasionally and add  water or broth as needed.

Place a mound of rice in each soup plate and top with the bean mixture. 

MAKE AHEAD RECIPE OF THE WEEK

Make a Texas-size  batch of this recipe ahead of time and freeze it  right-size portions for your next camp-out. 

Texas Cassoulet

1 pound lean ground pork

1 pound bulk mild sausage

2 large onions, diced

1 cup water

1 teaspoon chicken flavor bouillon e.g. Better Than Chicken

2 tablespoons soy sauce

1 teaspoon dried, crumbled thyme

1 cup dry white wine

3 cans black-eyed peas

Fry out meats and separate into crumbles. Spoon off excess fat. Gradually stir in onions to coat with pan juices. .Add water. Stir in bouillon, soy sauce and wine. Cover and simmer gently   until meats are well done and onions tender. Stir in drained peas and heat through. .

Adjust seasonings. Soy sauce is salty so you may not need more salt, but do add  freshly ground black pepper to taste.  Cool and package for the freezer, allowing 2/3 to 1 cup per serving.  In camp thaw, heat and serve over cornbread, biscuits or Texas toast. 

Cook’s note:  Freeze in boilable bags, for easy heating in hot water. Bring hot sauce to pass at the table. 

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Camping & RV Food for the Dog Days

Copyright Janet Groene 2025. 

The Dog Days of August can be a challenge. Be ready with these doggone good and easy eats. 

THUMBNAL RECIPE OF THE WEEK

    Each week we present a recipe that is partially assembled ahead of time and small enough to tuck into a backpack, pantry or grub box. Then complete the magic later in camp. 

BARLEY/WILD RICE PILAF MIX

Make a savory side dish or stir in a can of  chunk chicken and it’s a main dish.

Seal  ½ c. wild rice in a small bag. (It will need rinsing later.) In another sealable bag place ½ c. quick cooking barley,  ½ t. each dried garlic granules, dried tarragon,  celery seed  &  pepper, 1. T parsley flakes,  3 T. each powdered chicken bouillon & dried onion bits.

In camp, bring 4 c. water to a boil. Rinse and drain wild rice and add to hot water with other ingredients. Cover pot and nestle in well started coals for 30-45 minutes. Check for doneness depending on how chewy you want the wild rice to be.

CAMPING & RV RECIPE OF THE WEEK

Blushing Rooster Skillet 

This creamy,  fuel-saving recipe is assembled in a cold skillet, then covered and heated over low/medium heat. It’s ideal for a small butane “buffet” burner. Cooked chicken bites are sold frozen and also in vac-packs that have an extended life in the refrigerator or ice chest. 

3 cups ready-to-serve rice

20-ounce package unbreaded, fully cooked chicken bites, thawed

12-ounce can  evaporated milk

1 tablespoon grainy mustard

1/3 cup tart  jelly such as currant or cherry

Small can French’s French-fried onions

2/3 cup slivered almonds

1.. Spray or butter a large skillet and spread the bottom with an even layer of rice.

2. Distribute chicken pieces over rice

3. Whisk evaporated milk, mustard and jelly an pour over chicken. To proceed, cover skillet and cook over low/medium flame until thoroughly heated.  Sprinkle onions on top, then scatter the almonds. Spoon onto plates. Serves 6.

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 

BLACK POT RECIPE OF THE WEEK

Do the slicing and dicing ahead of time, then  throw everything into the pot, get it simmering over medium coals and relax with a drink while the crowd gathers and tempting aromas fill the campsite. 

Zesty Zucchini Zoop

3 cans, 28 ounces each, diced tomatoes

1 cup water

1 pound lean bulk Italian .sausage (mild)

1 pound lean bulk Italian sausage (medium or hot)

2 pounds zucchini, diced

1 bunch celery, chopped

Large onion, diced

1 tablespoon minced garlic

2 tablespoons mixed Italian seasoning

1 teaspoon sugar

1/3 cup dry red wine

1 ½ cups small pasta such as macaroni

Salt, pepper

Fry out and crumble the sausage ahead of time and spoon off excess fat, or bring tomatoes and water to an active simmer and gradually add sausage by the pinch (about 1/2 teaspoon at a time). Stir often and keep it at a simmer. The meat will cook in small bites.

When sausage and tomatoes are at an active simmer, stir in remaining ingredients except pasta. Simmer ad lib over low-medium coals, stirring occasionally and adding water and/or wine as needed. Twenty or thirty minutes before serving, stir in pasta and simmer until pasta is tender. Adjust seasonings. Serves 14-16.

TIPS FOR THE CAMP CHEF

* Garlic Crumble: Mix ½ t. garlic powder with 2 c. biscuit mix. Cut in ½ stick cold butter until crumbly. Spread in a thin layer on a greased baking sheet. Bake 8-10 minutes at 350 F., stirring after 4 minutes.  Cool, stir to break up and package it. Keep cool. Sprinkle lightly on soups, salads, stews, casseroles, omelets. 

* Add a small bag of “minute” (not old fashioned nor instant)  oat flakes or dried potato flakes to your camping grub box as a backup thickener. If a soup or stew turns out too thin, add flakes one tablespoon at a time, stirring a minute or two between additions, until it’s thickened to taste. Other thickeners such as flour and cornstarch can clump up if added to hot liquids.  

* When making split pea soup with ham (canned chunk ham is handy for camping) add a drop or two (no more!) of smoke flavoring. 

* Rules of thumb: Bone-in meats cook faster than boneless. The finer vegetables are cut up, the quicker they cook. Most whole grains and dried fruits, beans and vegetables cook faster if soaked first. 

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

 

VEGETARIAN RECIPE OF THE WEEK

Herbed Mushroom Barley Skillet

8 ounces mixed mushrooms, trimmed & coarsely chopped

1 cup chopped onions

½ stick butter

3 1/2 cups water

4 vegetable bouillon cubes

2/3 cup medium pearled barley

3 eggs. beaten

½ cup finely chopped mixed fresh herbs or greens e.g. parsley, cilantro, chives, tarragon, kale, arugula

Melt butter and saute mushrooms and onion. Add water, bring to a boil and stir in barley. Cover and cook over reduced heat until barley is puffy and tender. Whisk eggs, stir into skillet, cover and cook over low heat until  set. Stir in fresh herbs just before serving. Adjust seasonings (bouillon is very salty so you may not need more salt.).  

Cook’s note: the key word here is “fresh” herbs. If you don’t have fresh herbs or greens try grated carrot, daikon or tart apple.

GLUTEN FREE CAMP RECIPE OF THE WEEK

Campfire Corn Chowder

Hot chowder tastes oh, so good on a chilly summer evening

3 thick-sliced bacon strips, cut up

3 ribs celery, chopped

Large onion, chopped

1/3 cup gluten- free quick oatmeal flakes

1 cup water

12-ounce can evaporated milk

Small can evaporated milk (2/3 cup)

About 2 cups water

14.5-ounce can whole kernel corn, undrained

Freshly ground pepper

Salt

Hot sauce

Fry out bacon and drain on paper toweling. Save about 2 tablespoons fat in the pan and saute celery and onion, gradually stirring in oatmeal. Gradually stir in 1 cup water over medium heat. When it thickens,  reduce heat and keep stirring while adding evaporated milk, reserved bacon bits, undrained corn and additional water to thicken to taste.  Season to taste. Pass the  hot sauce. Serves 4. 

CAMPGROUND POTLUCK 

BUDGET BONUS  RECIPE OF THE WEEK

Grapes in a Cloud

For a more colorful dish, use a mixture of red and green grapes

About 12 cups seedless grapes, no stems

8-ounce package cream cheese

1 cup sour cream

1 teaspoon vanilla extract

½ cup sugar

Set out 16 clear plastic disposable cups and fill each with grapes. Soften cream cheese at “room” temperature and make a smooth, creamy mix with the sour cream, vanilla and sugar. Top each dish of grapes with a dollop of this cream. Serve at once. 

LIFESAVER SAUCE OF THE WEEK

Holy Smoke! Sassy Sauce

Bring a platter of the same 'ol' baked, grilled or broiled chicken pieces to the table. Spoon lightly with this sauce and wait for the buzz to begin. Its secret is smoked paprika, also called pimenton or Spanish paprika. 

12-ounce jar roasted red peppers

2/3 cup coarsely chopped toasted pecans

1/4 cup bottled red wine vinaigrette dressing

2 teaspoons smoked paprika

Drain peppers well and chop coarsely. Mix vinaigrette and paprika. Add pecans and peppers.  Serve hot or cold over hot or cold chicken parts. This makes enough sauce for about two dozen chicken servings.  

BONUS RECIPE 

CampOut Calico Couscous

This colorful, affordable side dish serves 10 to 12.

½ stick butter

Medium red onion, diced

15-ounce can diced carrots, well drained 

10-ounce can whole kernel corn with red and green peppers, drained

3 cups water

3 chicken flavor bouillon cubes

2 cups (uncooked) couscous

1 bunch scallions, thinly sliced

Melt butter in a stove-to-table pan and cook red onion until it’s limp. Stir in corn and carrots to coat. Add water, bring to a boil and dissolve bouillon. Stir in couscous. Cover, turn off heat and let stand 10  minutes until couscous is tender. Fluff with a fork as you fold in green onions. Serve at once. 

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Hot Dog! Camping Eats for Hot Days

Copyright Janet Groene 2025

THUMBNAIL RECIPE OF THE WEEK

Quick Pineapple Pilaf

Seal in a plastic bag 1 ½ cups instant rice*, 1/4 cup brown sugar , ½ t. salt and 1/8 t.   ground nutmeg. In camp you’ll need a small can of crushed pineapple. Add water to the pineapple juice to make 1 ½ cups + 2 T.  liquid. Bring to a boil and add rice mixture. Cover and let stand out of the wind  7-12 minutes until rice is tender. Add pineapple. Good with ham steak from the grill. Serves 3-4. * Instant rice does not need rinsing

Hot dogs are always in style when you’re camping and on the go. Here’s one way to enjoy them.

New Orleans Style Hot Dogs

The unique taste of muffuletta sandwiches in southern Louisiana comes from pickled peppers. Here’s how to pep up a humble hot dog with Bourbon Street swagger. 

2 cups chopped pepperoncini (pickled Tuscan-style peppers)

About 1 cup juice from peppers

2 cups chopped sweet onion, such as Vidalia

2 teaspoons dried oregano

Small can chopped ripe olives, drained

Hot Dogs

White, mild cheese such as Provolone

Buns

Drain peppers, saving juice. Chop peppers to make 2 cups. Mix with onions, oregano, olives and enough juice to keep the mixture moist. Chill. 

Grill, boil or steam hot dogs. Put in cheese- lined buns and use a draining spoon to pile pepper mixture on top.. Serve at once. This makes enough relish for about 16 hot dogs. Refrigerate leftover pepper mixture. 

Tips for the Camp Chef

Give a boost to foil meals by using a flavored pan spray on the f oil first. Try garlic, butter or olive oil flavors. Add  little lemon zest for seafood meals and perhaps the merest drift of cinnamon sugar for beef. 

Make a different dump cake. Melt 2 sticks butter and mix with a box of dry cake mix until crumbly. Press half into a greased 9 X 13-inch baking pan. Spread with a can of fruit pit filling. Sprinkle remaining crumbs on top and bake. 

Did you know you can make risotto with steel-cut oats? Same rules: keep adding hot broth and stirring, slow and patient, until oats are soft. 

Create Pizza Tacos. Chop pepperoni fine. Grate cheese. Shred lettuce. Mince cilantro. Set aside. Place thin layer of cheese in crisp taco shell. Top with a thin layer of pepperoni, another layer of cheese. Nuke 15-20 seconds or foil wrap to heat in campfire.  Now pack the warm taco with shredded lettuce, cilantro, sliced scallions, chopped tomato, sour cream. 

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

 

 

Campground Potluck Recipe of the Week

New Age Succotash

3 tablespoons canola oil

4 medium sweet potatoes, peeled and diced

12-ounce package edamame (shelled soybeans)

Medium onion, finely diced

½ cup water

1 vegetable bouillon cube

15-ounce can cream style corn

Real or vegetarian bacon bits

Heat oil in a large skillet or wok  and stir-fry sweet potatoes, edamame  and onion over medium-high heat until onion browns. Add water and bouillon, cover, reduce heat and simmer until sweet potatoes are tender. Turn burner back to high and stir-cook until any excess moisture evaporates. Stir in corn just to heat through. Just before serving, sprinkle with bacon bits. Makes 8 to 10 potluck servings. 

VEGAN RECIPE OF THE WEEK

Tofu-jitas

If your crew are into meatless meals, wow them with this sizzling fajitas mix.

14-ounce package extra firm tofu

1 teaspoon each ground cumin, chili powder, sugar, flour

Oil for frying

Medium onion, cut in crescents

1 sweet pepper, red or green, seeded and cut in strips

Salsa

8 flour tortillas, 6 inch size, warmed

Drain tofu and dice it. Combine spices, sugar and flour and toss lightly with tofu to coat.  Discard excess flour mixture.

Heat a shallow layer of oil in a large, nonstick skillet and brown tofu in two batches, adding more oil if necessary. Remove tofu. Add more oil if needed and quickly stir-fry onion and pepper until crisp-tender. Stir vegetables and tofu together and serve in warm. tortillas. Makes 8.

IS THIS THE YEAR YOU  WILL  GO FULL-TIMING?

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the decision to go full-timing.  (It's more complicated than you ma realize.) Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. 

Need a retirement gift for someone? A 60th birthday? Someone with job burnout? Amazon can wrap and ship it for you if you like.

BONUS RECIPE

Shrimp Gazpacho 

2-pound bag cooked, trimmed, de-veined shrimp, thawed and drained

4 medium tomatoes, diced and drained

Large, sweet onion, diced fine

2-3  ribs celery, sliced

1 bunch parsley, finely chopped

1 cup bottled Caesar salad dressing

12-ounce can Mexicorn (corn with red and green peppers), drained

Cut up shrimp. Throw everything into a big, plastic bag, seal shut and chill several hours or overnight.  Turn several times to distribute flavors. Serve icy cold. 

 Cook's note: some prefer gazpacho chopped fine and even pureed in a blender. Others prefer a bolder dice. 

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Is there any campground or RV park news in your state or province? CHECK OUT THIS WEEK'S CAMPGROUNDS: GOOD NEWS/BAD NEWS AT HTTPS://SOLOWOMANRV.BLOGSPOT.COM

 

It's Camping & Glamping Season. Let's Eat!

Copyright Janet Groene 2025. To ask about rates to reprint this content or to place your ad on all six Groene sites for one year, one low rate,  email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

Calico Rice Mix

In a small zip-top  bag place ½ c. each brown rice & red lentils.  (They’ll need rinsing later.)  In another small bag place 1 T. each Tang,  powdered bouillon (beef, vegetable or chicken), potato flakes and dried onion, green pepper & celery flakes.  Keep cool and dry. 

 In camp, rinse and drain rice and lentils. Boil 3 c. water. Stir in rice, lentils & contents of second bag. Cover and simmer, stirring occasionally,  35-45 minutes until tender.  Serves 2 or 3.  

To turn this from a vegan dish to a meaty stew, add a can of roast beef in gravy, chunk chicken or ham after rice is tender. Heat through. 

 

CAMPING & RV RECIPE OF THE WEEK

Fireball Fish Skillet

Make this one-dish supper outdoors over the campfire or grill or in the RV oven. It’s a complete meal when you add chunks of peasant bread to sop up the delicious juices.  

2 tablespoons olive oil 

About 6 miniature sweet peppers in red, green and yellow

Medium onion, diced

2 teaspoons minced garlic

2 or 3 ribs celery, sliced

4 portions thick, meaty fish such as cod, mahI-mahi or salmon

28-ounce can diced tomatoes

Hot sauce

Seed and cut up peppers.  Sprinkle fish with salt and freshly ground pepper.

In a large skillet over high heat, sizzle vegetables in hot oil until limp. Nestle fish in these vegetables and add tomatoes. Bring to a boil. Cover and cook over a hot fire, about 5 minutes or just until fish is firm. Serve in shallow soup plates with chunks of sourdough bread. Pass the hot sauce.

    For tips on getting the most into your emergency food locker, see Survival Food Handbook.  It's a guide to stocking an emergency pantry in a small space such as a camper boat or cabin with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples + recipes to use them to make a meal.

    http://amzn.to/1WdYqbe

 

MAKE-AHEAD RECIPE OF THE WEEK

See You Tube to learn to make a leak-proof foil wrap, sometimes called a drugstore wrap or drugstore fold.  Prunes have faded from favoritism but it’s time to give these flavor-packed fruits another chance. 

All the mess stays in the toil

Stuffed Pork Tenderloin

1-pound pork tenderloin

Salt, pepper

6 pitted prunes, chopped

1 Granny Smith apple, cored and chopped

1 tablespoon each cinnamon and sugar

1/4  stick butter, melted

½ cup beer, cider or apple juice

Pat the pork dry with paper toweling. Cut the tenderloin lengthwise so it can be spread open but don’t cut all the way through. Set it on a length of foil and sprinkle lightly with salt and pepper.

In a bowl mix  chopped fruit, cinnamon, sugar and melted butter. Bring up sides of the foil enough to keep liquids in. Fill the pork with the fruit mixture. Drizzle with beer, cider or apple juice.  

Bring up foil to wrap the tenderloin and roast it at 325 degrees for one hour. Cool without unwrapping. Wrap in another layer of foil and freeze. 

In camp thaw the wrapped roast and heat in a covered skillet or over medium coals. Open carefully to avoid hot steam and hot juices. Remove pork to a cutting board and carefully drain juices from the foil.  Slice tenderloin, drizzle with juices and serve. 

VEGETARIAN MAIN DISH OF THE WEEK

Pumpkin Custard

Pop open a can of pumpkin puree to take the place of mashed butternut squash in this savory supper dish. 

1 can pumpkin puree (not pie filling) 

6 eggs 

1 cup evaporated milk or heavy cream

2 teaspoons powdered vegetable bouillon OR

2 teaspoons Better Than Vegetable bouillon

½ teaspoon each paprika, turmeric, ginger

Butter six custard cups or one custard baking pan. Set the oven to 325 degrees. Whisk all ingredients well and bake just until firm, as for custard. 

Suggested garnish: croutons, sunflower “nuts”, buttered bread crumbs or sliced almonds

FREE YOURSELF! GO FULL-TIMING

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the   complicated decision to go full-timing.  Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. 

Need a retirement gift for someone? A birthday? New divorcee or empty nester?  Someone with job burnout? Amazon can wrap and ship it for you if you like.

BLACK POT RECIPE OF THE WEEK

Catch a mess of catfish in the creek, make a fire on shore with pine bark for kindling, then whip up a kettle of Pine Bark Stew . 

3 pounds dressing catfish

8 cups water

1 tablespoon salt

5-pound bag of potatoes, scrubbed and diced

3-pound bag of onions, diced

28-ounce can diced tomatoes

8-ounce can tomato sauce

1 tablespoon each sugar, crumbled dried thyme and vinegar

Cut catfish into bite size. Bring water and salt to a boil and add potatoes and onions. Cover and simmer until tender. Add tomatoes, tomato sauce and seasonings. Add more water if too much boiled away so far. Bring back to a low boil and stir in fish just until it’s firm and white. Serves 12. Pass the pepper mill and the hot sauce. 

Camping and RV Dessert of the Week

Pink Lemonade Pie

2 crumb pie shells, 8 inches each

1 can sweetened condensed milk

6-ounce can of pink frozen lemonade concentrate

1 teaspoon powdered beets

1 tub of whipped topping

Combine condensed milk with thawed concentrate and powdered beets.  When it begins to thicken, fold in whipped topping. Put in pie shells and chill. Makes 2 pies. This is best served on the day it’s made. 

Campground Potluck Recipe of the Week

Desserts made with fruit are always a hit at summer potlucks. This refreshing dish throws together in minutes.  

 

Carolina Fruit Salad

4 cups small curd cottage cheese

8-ounce container whipped topping, thawed

1 packet dry lemon or lime gelatin dessert mix

1 can pineapple tidbits, drained

1 can mandarin oranges, drained

Sliced almonds (optional)

Fold everything together and chill several hours for flavors to blend. Garnish with sliced almonds. Depending on sizes of the fruit cans, this can serve 8 to 12. 

Tips for the Camp Cook 

* Make a quick snack. Warm a can of pizza sauce and stir in a heaping tablespoon of grated dry cheese such as Parmesan. Serve as a dip for bread or pretzel sticks.

*  Mix two parts small curd cottage cheese to one part bottled chutney such as Major Grey’s. Good dip with tortilla chips. 

* Keep liquid margarine on hand. It’s handy to brush on biscuits before baking or squirt evenly over campfire-baked potatoes. 

* Rules of thumb: 64 regular size marshmallows is a pound; 4 tablespoons cocoa powder plus 2 teaspoons butter equals a square of baking chocolate; 10 graham crackers make a cup of crumbs; one cup of heavy whipping cream makes 2 cups whipped cream. 

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