Camping & RV Cooking

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

This recipe makes a big bag of readymix for 20 or more healthful, fiber-rich muesli breakfasts. Carry it in bulk or measure and bag it in individual portions of 2/3 to 1 1/4  c. each.

Muesli “Helper”

In a large zip-top bag mix 10 c. oatmeal flakes,  2 T. sesame seeds & 3 c. add-ons such as mixed dried fruit, mini chocolate chips & broken nuts  Keep cool and dry. In camp, put 2/3  c. (or more to taste)  mixture in a single serve container and moisten  with yogurt or milk. Cover. Let stand in a cool place overnight. To serve add fresh fruit, milk or yogurt to taste.

CAMPING & RV RECIPE OF THE WEEK

Tuna Puffs for Two

A toaster oven is  perfect for making this hot and satisfying tuna treat. The broiled topping makes it a fancy knife-and-fork meal. 

2 slices hearty peasant bread or Texas toast

Small can tuna, drained

2 teaspoons very finely chopped onion

1/3 cup mayonnaise

Heaping tablespoon grated cheese

Toast bread and set aside. Set toaster oven to broil and line a pan with nonstick foil. Arrange drained tuna on the toast. Mix  onion, mayo and onion and spread evenly on top.  Broil, watching carefully, just until it’s browned on top. Serve at once.

Cook's note: Toaster oven versus microwave for car and van camping? Consider weight. Toaster ovens can bake, broil and  re-warm. They weight far less than a MW and can be used with foil or metal pans.  Microwave cooking is faster and many frozen convenience meals are  designed for them. It also toughens foods, it most cases does not brown food,  requires special precautions (such as piercing an egg yok so it doesn't explode)  and it can't be used with foil.

Campground Potluck Recipe of the Week

Creamy Tuna Hot Pot 

Note that there are no noodles in this rich casserole, so it’s perfect for serving over a different base each time. Try  it on  baked potatoes, rice, pasta, biscuits, crisp Asian noodles or toast.

Medium onion, diced fine

8-ounce can mushroom pieces, drained

½ stick butter

1 can condensed cream of chicken soup

1 can condensed cream of mushroom soup

½ cup dry sherry 

2 cans, 10 ounces each, tuna in water, undrained

Milk or light cream to taste

In a nonstick skillet, sizzle onion and mushrooms in melted butter to coat, then stir in soups, sherry and tuna. Mix well, breaking up tuna. Heat gently. If it's too thick, thin with millk or light cream. Spoon over the base of choice. 

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TIPS FOR THE CAMP COOK

* Whip up a quick, healthful dessert. Fold a cup of lemon yogurt into an 8-ounce tub of “lite” whipped topping and fold in a pint of blueberries. 

* Make an easy Florentine sauce for grilled or fried chicken, pork chops  or fish. Chop two handfuls of baby spinach. Heat a can of condensed cream of chicken soup with 1/2 can of light cream and ½ teaspoon ground nutmeg. Stir in spinach and cook two minutes or until spinach is tender. 

* Peel, quarter and freeze onions. Use a sharp knife and cutting board and they can be chopped while frozen. No tears. 

What is sofrito? It’s that ever-lovin' blend of onions, garlic, green and red peppers and tomato that is the foundation for many dishes. The secre? Cook it low and slow to develop flavors and evaporate excess moisture. 

FOIL RECIPE OF THE WEEK 

Crew of Two  Fish in Foil

Cook time delands on thickness of the fish

Prepare a meal in foil, cook in foil, eat from foil.

1 tablespoon dried onion flakes

2 teaspoons dried parsley flakes

1/4 teaspoon dried dillweed

2 tablespoons olive oil or softened butter

2 tablespoons lemon juice or dry white wine

Set out two squares of foil and spray with nonstick spray. Mix herbs, oil and lemon juice or wine. Set aside .  

2 slices beefsteak tomato

Mayonnaise (optional)

Salt, pepper

2 portions meaty fish fillets

Small can mushrooms

Place a slice of tomato on foil. Sprinkle lightly with salt and pepper. Smear with a light layer of mayonnaise. Top with fish, then mushrooms. 

Spoon herb mixture evenly over fish.  Fold foil around fish. Place on grill, tomato  side down, and cook over medium-high heat 5 minutes, then turn and cook 2 minutes. Turn again and open one packet to test for doneness, which will depend on the thickness of the fish. Caution: steam in packet will be scalding hot.  

Provide chunky bread to dip in juices. Complete the meal with side dishes of coleslaw.  

BLACK POT RECIPE OF THE WEEK

Add-a-Can ChiliBean Stew

The great thing about this savory stew is that you can stretch it if more guests show up than were planned for. Just use your chef’s instincts to add more of this or that. Corned beef is salty, so use low sodium canned goods, then season to taste just before serving. 

Large onion, diced

2 tablespoons vegetable oil 

12-ounce can corned beef

2 cups low sodium beef or chicken broth

15-ounce can diced potatoes, drained

2 tablespoons dried parsley

1 tablespoon dried Italian herbs

15-ounce can dark red kidney beans, undrained

15-ounce can carrots, drained and chopped

1 can condensed cream of tomato soup

14.5-ounce can diced tomatoes with juice

Sizzle onion in hot oil until it’s softened, gradually stirring in corned beef and breaking it up. Stir in potatoes and herbs. Add broth and heat to an active simmer.  Fold in beans, carrots,  tomato soup and water or broth as needed. Stir, cover and cook over low  heat  until flavors blend.  Stir and serve. Makes 6  servings. Pass the pepper mill at the table. 

Cook's note: For a juicier stew, add water, broth, tomato juice or V-8 juice to taste.  (A splash of robust red wine wouldn't hurt either.) 

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 

Where to find your next road trip? See Janet Groene's travel teasers at https://janetgroene.blogspot.com 

VEGETARIAN ENTREE OF THE WEEK

Curried Peas & Barley

2 tablespoons vegetable oil

8-ounce package meatless sausage patties, thawed and chopped

2 medium onions, diced

2 teaspoons mild curry powder

2 1/2 cups water

1 vegetable bouillon cube

1 cup quick barley

1 cup green peas, thawed

Suggested garnish: minced cilantro, chutney, shredded coconut or chopped peanuts

Sizzle onion in hot oil gradually adding chopped “sausage” and onions. When onions soften and brown, stir in curry powder to coat. Add water, bring to a boil and stir in bouillon and barley. Cover pot and cook over reduced heat until barley is tender. (Quick barley takes 10-12 minutes.)  Stir in peas, cover and cook over low heat 2 minutes more. Serves 3 to 4. 

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Mmmm Meals for Camping & Glamping

 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, email janetgroene@yahoo.com

Spring temperatures spring from too cold to too rainy to too warm. Whatever your camping style, some of these recipes and tips will work for you. 

From camping

To glamping....

Everyone Eats

CAMPING & RV RECIPE OF THE WEEK

Mexitalian Skillet Pie

3 9-inch flour tortillas

14- to 16-ounce can or jar marinara sauce

1  tablespoon mixed Italian seasoning

8 ounce package cooked sausage patties or links

2 cups ricotta cheese

2 eggs

1 1/2 cups shredded cheese such as Cheddar or Monterey Jack

Grease a 9-inch skillet and spread bottom with 1/3 cup of the sauce.  Add a tortilla. Thaw and chop sausage very fine. Mix with the ricotta, eggs,  seasoning and half of the shredded cheese .  Spread half this mixture evenly over the tortilla. Drizzle with 1/3 cup sauce.

Add another tortilla, another layer of the ricotta  mixture. Drizzle with another 1/3 cup sauce and top with the third tortilla. Top with remaining shredded cheese Drizzle with a little sauce for color, saving remaining sauce. 

Cover skillet tightly and place over medium heat. 15-20 minutes or until filling is set. Keep the heat  even and moderate  to avoid burning on the bottom. Remove from heat and let stand 5-10 minutes to firm up. Cut in six wedges and warm remaining sauce to spoon over each plate.  

BRAWNY BREAKFAST IDEA

Ramen Omelet

Whether it’s for breakfast, lunch or dinner,  nothing beats a rich omelet that’s dense with quick, flavorful noodles. You won’t need a mixing bowl if you buy ramen that cooks in its own tub, and liquid eggs (such as Egg Beaters). 

2 tubs ramen lunch any flavor

Water

½ stick butter

1 pint eggs or egg substitute

1 bunch scallions

Lift lid of ramen just enough to add boiling according to package directions. Cover and set aside. Melt butter in a skillet, add scallions to coat with melted butter. When noodles are tender, drain any excess broth. Add noodles and eggs to skillet. Cover and cook over moderate heat until eggs set. Cut in wedges and serve. 

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 

FREEZE AHEAD RECIPE OF THE WEEK

Rocky Shoals

Grab these meal-size cookies out of the freezer as needed for day hikes or a late night  snack around the campfire. 

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups each sugar and half and half

2 cups flour

1 teaspoon baking soda

1 cup each oatmeal, crisp cereal flakes (e.g. Wheaties or corn flakes), chopped nuts, chocolate bits and shredded coconut.

Powdered sugar (optional) 

Whisk eggs and oil, mixing well.  In a bag or bowl, mix sugar, flour and baking soda, them stir into egg mixture. In the same bag or bowl, oatmeal, cereal, nuts, chocolate bits and coconut. Then stir into  the batter, using your hands as the mixture gets too thick. 

Spread in a greased 9 X 13-inch pan and bake at 350 degrees 20 minutes, or until it’s springy and “set”.  Cool 10 to 15 minutes, then cut into portions. (I use a serrated knife.)  

Wrap individually in wax paper and freeze by the bagful. Thaw and serve plain, frosted or sprinkled with powdered sugar. 

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Gourmet? Perhaps not, but campers know the value in having a Plan B for times when the fridge fails, or the campground's only ice machine breaks down, or you run short of funds far from home. See an entire cookbook for shelf-stable foods.  Survival Food Handbook.

    For tips on getting the most into your emergency food locker, my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

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Tips for the Camp Cook

* Do you need a drift of powdered sugar to crown a simple dessert? Sift together 1 tablespoon cocoa powder per 2 cups confectioners sugar.

* Slice hot dogs in half lengthwise and they will curl in a coil. Thread on a skewer around a thawed, cooked meatball. Grill. Place on a round bun with the meatball in the center. Add your favorite toppings. 

* To remove stains from melamine dishes, try a paste made from 1/4 cup baking soda and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual. Rinse well. 

* Mash a little French vanilla coffee creamer into boiled sweet potatoes.

BONUS RECIPE

Applesauce Carrot Skillet Cake

Cast aluminum  cookware is best for baking over a small camp stove burner because it spreads the heat evenly over bottom and sides. Cast iron or thin aluminum don’t give the even heat needed for baking on a small burner but they are  OK for the grate or oven.

 

1  cup egg substitute

1/4 cup vegetable oil

2 cups sugar

1 teaspoon vanilla

1 2/3 cups applesauce

12-ounce can baby carrots, drained

2 1/4 cups flour

1 tablespoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon nutmeg

1 cup raisins

½ cup chopped nuts

Grease a cold, 10-inch, deep, cast aluminum skillet for which you have a heavy, tight-fitting lid. In a large bowl whisk egg substitute and oil, gradually adding sugar. Add vanilla and applesauce. Drain carrots very well, chop fine and add to egg mixture. 

Mix dry ingredients in a bowl or bag, then gradually fold into wet ingredients until everything is evenly mixed. . Fold in nuts and raisins. Spread in a cold  greased skillet. Cover tightly and place over medium-low burner for 30 minutes. Check for doneness. 

Cake should be springy to the touch and slightly pulling away from sides of the skillet. Don’t be tempted to turn heat higher or check too often. Precious heat is lost each time you remove the cover. 

When cake is done, let it cool in the skillet, uncovered for 10 minutes or so. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar. 

Campground Potluck Recipe of the Week

Creamy Sweet ‘n Sour Cabbage

This colorful vegetable side dish looks good on the potluck table and it won’t break the bank. The secret is in the stewing. 

Large bag coleslaw mix with red and green cabbage

Large  bag shredded cabbage for coleslaw

½ cup sugar

1/4 cup vinegar

8-ounce carton sour cream

Dried parsley or chives (optional)

In a roomy pot, sprinkle cabbage with sugar. Add water to cover cabbage. Cover pot and stew cabbage until it’s very tender. Quickly turn up heat and boil until almost no moisture remains. Stir in vinegar, then sour cream. Serves 8 to 10. 

See this week's newsy CAMPGROUNDS; GOOD NEWS/BAD NEWS at https://solowomanrv.blogspot.com 

BLACK POT RECIPE OF THE WEEK

Louisiana Bayou  Chicken

2 pounds boneless, skinless chicken

1 each red and green pepper, seeded and diced

Large onion, diced

28-ounce can diced tomatoes, undrained

1 teaspoon Louisiana hot sauce

4 cups water

4 chicken flavor bouillon cubes

2 cups long grain rice

1 can red beans, drained and rinsed

2 cups sliced fresh okra

Cut chicken in bite size. Put chicken in cold pot and add peppers, onion, tomatoes, hot sauce and water. Stir to mix.  Cover and bring pot to a boil over a hot fire. Stir in bouillon cubes to dissolve. Add rice and beans. Cover and cook over medium fire until rice is tender. Fold in okra and cook  until okra is crisp tender or stewed depending on our taste.  Serves 8 to 10. 

Cook's note: The bouillon probably adds enough salt, so  don't add more now. Pass salt, the pepper mill and  hot sauce to allow everyone to doctor their portion to taste. 

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CAMPING & GLAMPING MARCH MEALS

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

It’s 5 o’clock somewhere, so let’s CAMP or GLAMP! Here’s a lifeboat of recipes that will work for you indoors in your RV and/or outdoors on the camp stove, campfire or grill. Save time by using Egg Beaters ( or rehydrated powdered eggs)  instead of fresh eggs and ready-to-eat rice from a packet. 

THUMBNAIL RECIPE OF THE WEEK

Lentil Stew “Helper”

 In a zip-top bag put  2 c. lentils, ½  c. each long-grain rice and golden raisins + 1/4 c, each pearl barley and split peas. (Rinse all this before cooking.) Add a smaller bag with1 T. each bouillon powder, dried onion bits, garlic granules & dried parsley flakes.

     In camp, rinse & drain lentil mix.  Boil 6 c. water. Add lentil mix and the bag of seasonings.  Cover. Cook over reduced heat 30-40 minutes until everything is tender, adding more water if needed.. Eat it  vegetarian style or  or add cooked, diced meat. Serves 6. Optional: add 1 T. sherry to each bowlful. 

CAMPING & RV RECIPE OF THE WEEK

Breakfast Jambalaya

2 cups cooked rice

8-ounce package cooked sausage links or patties, thawed and chopped

6 to 8 eggs or equivalent

2 tablespoons butter,  lard, bacon fat or vegetable oil 

½ cup diced red, green and/or yellow sweet peppers

½ cup sliced scallions

14.5-ounce can diced tomatoes

1 teaspoon minced garlic

½ cup minced cilantro

1 teaspoon curry powder

2  bay leaves

½ cup chopped parsley

Bonus points: sprinkle with chopped, roasted pecans

Fluff rice with a fork and set aside. In a large skillet, sizzle sausage in hot fat, then scramble eggs in the same pan. Add rice and remaining ingredients except parsley, stirring over medium heat.  Cover and lower heat to continue cooking until vegetables are done. Stir. Remove bay leaves. Sprinkle with parsley (and pecans if using)  and serve. Makes 6 portions. 

 

BLACK POT RECIPE OF THE WEEK

Put this hearty beef stew over a fire and let it simmer for hours. Just don’t let it boil dry. It can also be made with chunks of pork, boneless turkey thigh or a mixture of meats  

No-Spuds  Stew

2 pounds bite size beef for stew

2 tablespoons lard, bacon fat, shortening or vegetable oil

1/3 cup dry bread crumbs

Salt, pepper

Large onion, diced

3-4 large ribs celery, diced

3-4 carrots, peeled and diced

2 cups cabbage, cut in chunks

½ cup mushroom pieces

1/3 cup “minute” tapioca

1 tablespoon sugar

28-ounce can diced tomatoes

2 teaspoons browning (Gravy Master, Kitchen Bouquet, Bovril)

1 cup broth, water or dry red wine

Add oil to cover the bottom of the cookpot. Heat.  Add beef and sprinkle with bread crumbs, salt and pepper. Toss lightly to mix. Add vegetables, tomatoes, tapioca, sugar and browning. Add water or wine, bring to a boil, stir and cover. Cook  over low-medium campfire for 2-3 hours. Add water or broth as needed.  Serves 6 to 8. 

Campground Potluck Recipe of the Week

Shrimp Remoulade Creole

Nobody knows shrimp better than the folks in New Orleans. This traditional sauce is strictly Creole. Here's our shortcut version. Make and chill it ahead to let flavors blend. 

4 pounds frozen medium shrimp, thawed and drained 

½ cup pasteurized eggs

3 tablespoons sweet  paprika

2 teaspoons salt

½ cup Creole mustard

3 cups vegetable oil

½ cup cider vinegar

½ cup ketchup

Juice of 1 lemon

2 tablespoons horseradish

1 teaspoon garlic powder

1 bunch scallions, white and light green only, thinly sliced

3 bay leaves

2 tablespoons dried minced parsley

In a large bowl whisk egg, gradually adding paprika and salt. Slowly add mustard, whisking constantly as you add oil in a thin stream, then vinegar and ketchup. When mixture is thick and smooth, fold in lemon juice,  horseradish, garlic powder,  scallions and bay leaves.

 Chill overnight or at least six hours. Remove and discard bay leaves. Arrange shrimp on beds of lettuce. Stir sauce and spoon over shrimp. This makes six cups of a killer Remoulade or enough for about four pounds shrimp.

BONUS RECIPE

Green Beans Can-Can

It’s smart p keep canned vegetables on hand for backwoods life, but how can you breathe new life into them? Here’s one way.

2 to 3 cans cut green beans, drained

1/4 cup olive oil

1 teaspoon minced garlic

Small onion, cut very fine

1 teaspoon dried basil

1 tablespoon dried parsley

15-ounce can diced tomatoes

Sizzle garlic and onion in hot oil, gradually adding dried herbs. When garlic begins to brown, stir in undrained tomatoes and drained green beans. Heat and serve. Serves 6.

BONUS SIDE DISH RECIPE

Natchitoches Rice 

Can you say Nack-aTish? Louisianans love their rice for breakfast, lunch and dinner, sometimes with scrambled eggs, sometimes with gravy. This colorful side dish is perfect for any time.  

Large sweet onion, peeled and finely diced

4 large  stalks celery, diced

1 stick butter

3 cups rice

4 chicken bouillon cubes

Juice and zest of one orange

Water

2 teaspoons crumbled dried sage

1 cup stuffed olives, chopped and drained

Cook onion and celery in hot butter until well coated, then add rice to coat. Add water to orange juice to make 6 cups. Add water and bouillon to pan, bring to a boil and add sage and orange zest. Cover, reduce heat to very low and cook without stirring 20-30 minutes or until rice is tender. Stir, fold in olives and serve hot. Makes 12 servings of ½ cup each.  

SAVE-THE-COOK SAUCE OF THE WEEK

Stuck for a socko dessert? Have a supply of this colorful, classic sauce on hand to put a flashy  finish on plain pudding, pound cake or canned fruit. It  up to a week in the fridge.

Not Quite Nesselrode Sauce

Cherries add color and flavor

1 cup orange soda or orange juice

½ cup each sugar and light corn syrup

½ cup each slivered almonds, halved and drained maraschino cherries and candied pineapple bits

1/3 cup amber rum or sherry 

Bring juice,  sugar and syrup to a boil and stir to dissolve sugar. Stir in fruits and nuts. Boil another two to three minutes to reduce alcohol. Cool and chill. Spoon  over plain pound cake, custard pie, chocolate pudding or chopped fresh pears. 

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Spring Loaded RV & Camping Recipes

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

THUMBNAIL RECIPE OF THE WEEK

    Like a boxed mix, these lightweight, compact, homemade "helpers" come alive in camp when you add the rest of the recipe. 

Rice ‘n Rags “Helper” 

2 c. instant rice, 2 c .broken lasagna, 1 T. dried onion bits, 2 beef bouillon cubes, 1 t. dried garlic granules. Place in a plastic bag. Seal. In camp, boil 3 ½ cups water. Unwrap bouillon cubes. Add dry ingredients to pot and boil until tender.  Stir in a drained can of mushrooms & a. can or two of roast beef in gravy. Break up beef. Heat through. Serves 4 to 6. 

CAMPING & RV RECIPE OF THE WEEK

Stuff ‘n Such Casserole

The shortcut ingredient is stuffing mix, adding a savory swizzle to a banquet of healthful vegetables. Wash, dry and cut up the vegetables ahead to save time. You know what your family likes.

8 cups diced vegetables*

1/4 cup canola oil

1 tablespoon mixed Italian seasoning

28-ounce can  diced tomatoes, undrained

1 box bread stuffing mix (not cornbread style)

1 quart carton of chicken or vegetable broth

Grated Cheddar cheese (optional)

 Stove-top method. Stir-fry vegetables in hot oil until they are crisp-tender. Stir in seasoning, tomatoes and stuffing mix. Stir in broth over low heat until mixture reaches the desired consistency. (You may not need the whole quart.) Serve with a tuft of cheese atop each portion.  Serves 6 as a main dish, 8 to 10 as a side dish. 

Oven method: Proceed as above, using the whole quart of broth. Grease a 9 X 13-inch casserole and put mixture in it. Bake at 350 degrees until it’s heated through and crusty around the edges. Remove from the oven, sprinkle with cheese and return to the oven for a few minutes while cheese melts. 

* Yellow squash, eggplant, onion, sweet peppers in every color, mushrooms, zucchini, matchstick carrots, cut green or wax beans, diced rutabaga or turnip, ad inf. 

BONUS RECIPE

Pronto Pasta e Fagioli

1-quart carton  chicken, vegetable or beef broth

28- to 32-ounce can  diced tomatoes

Heaping tablespoon Italian seasoning 

1 can dark red kidney beans

1 can  light red kidney beans

2  cups small pasta such as  dilatini

Large onion, diced

Green bell pepper, seeded and diced

3 ribs celery, chopped

Salt, pepper to taste

Do not drain beans. Bring everything to a boil, cover, simmer at least 10 minutes. Adjust seasonings. 

Cook’s note: If it’s too thick, add water and bouillon cube(s)  at rate of one cube her per cup of water. Heat, stirring to dissolve bouillon. If it’s too thin, stir in potato flakes one tablespoon at a time. Allow a full minute of stirring and simmering before adding more. 

See more of Janet Groene’s swift and sure recipes or the small galley at https://www.BoatCook.blogspot.com

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

Tips for the Camp Cook

* For a whole new taste,  cut up a 2-2 1/2 ½ pound cabbage. Cook until tender in 1 cup salted water or broth. Drizzle with 1/2 stick butter, melted, and 2 tablespoon molasses. Toss to coat.  

    * Make rice pudding with a nut milk such as cashew or almond.

* Use a vegetable peeler to make curls from fresh coconut. Bake until golden. 

* Fake Beef Burgundy. Season a pound of ground beef, form into four patties and pan fry. Remove patties and add 1/3 cup robust red wine to pan drippings. Bring to a boil. Scrape up browned bits. Place a burger and buttered baked potato on each plate and drizzle with wine sauce. 

 If you love trail snacks but can't take the salt and additives in commericla brands, make your own and tweak my recipes to suit your own diet. See recipes at https://www.CreateAGorp.blogspot.com. Customize recipes your way for less salt, sugar, fat, no nuts, etc. Just keep basic proportions the same.

SAVE-THE-COOK SAUCE OF THE WEEK

Assemble your own secret file of sauces that can cover mistakes, transform a so-so dish,  moisten a stale cake or kick up canned fruits or  vegetables. 

Sour Cream Nut Sauce

1 cup sour cream

1/4 cup creamy nut or seed butter (peanut, hazelnut, pecan, walnut, sunflower, almond, tahini) 

1 tablespoon each lemon juice and prepared horseradish

1/8 teaspoon pepper

Salt to taste

Mix well. Good on steamed vegetables, especially beets or carrots, or spread on pan-fried burgers.   

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CAMPGROUND POTLUCK RECIPE OF THE WEEK

Crock Pot Rice Pudding

Serve it right out of the crock, using a self-releasing ice cream scoop.

2 cans, 12 ounces each,  evaporated milk

Water

1 cup sugar

1 tablespoon cornstarch

2 eggs

2 teaspoons vanilla extract

½ teaspoon cinnamon

½ cup arborio or short grain rice

2 cups diced canned pears, drained

1/3 cup golden raisins

Grease pot insert with butter or shortening. Add water to evaporated milk to make 4 cups liquid. Whisk in cornstarch, sugar, eggs, vanilla and cinnamon. Mix rice, raisins and pears in the pot, then mix in milk mixture. Cook on High 2-3 hours, stirring once after the first hour, until it's "set". It’s good warm or chilled, plain or with whipped cream. 

BONUS RECIPE

Chunky Eggplant Pasta Sauce

This vegetarian dish is so meaty you don’t have to be vegetarian to love it. The sauce is about six servings. It keeps so well in the fridge you can use  some of the sauce each day and cook new pasta shapes as needed. 

Large eggplant, peeled and diced

1 each red and green pepper and onion, diced

2 teaspoons minced garlic

1/4 cup olive oil

15-ounce can of diced tomatoes with basil and garlic

1 tablespoon dried Italian seasonings

Small can pitted slice black olives, well drained

2 tablespoons each capers and chopped anchovies (optional)

Cooked pasta

Shaved Parmesan

Heat olive oil and sizzle eggplant, gradually stirring in garlic, onion and peppers. When they are crisp-tender add tomatoes, seasonings, black olives and capers and/or anchovies. Simmer until everything is heated through. Makes 6 servings sauce. Optional: Top with shaved Parmesan.

Variation: add color by using half eggplant, half zucchini.

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