Camping Meals Get YES Votes

 Blog copyright Janet Groene 2024. To donate $10 per year in support of this blog (52 issues)  use your PayPal account to send to janetgroene@yahoo.com

 

 CAMPING & RV RECIPE OF THE WEEK
    Cold October nights call for mugs of hot drinks around the campfire. Here’s something different for change. To stretch your fresh milk supply, make this hot drink with reconstituted powdered or evaporated milk. 

 

          
Butterscotch Punch

3/4 cup brown sugar, packed
½ cup water
1 tablespoon butter
Pinch salt
6 cups fresh milk or equivalent
1 teaspoon vanilla extract OR
½ teaspoon each vanilla and almond

    Stir sugar and the half cup water over medium heat fire to dissolve, gradually stirring in butter and salt. Reduce heat, stir in milk heat to steaming.  Remove from heat and stir in extract(s).  Serve in mugs.  Optional: add a tot of butterscotch schnapps.


Campground Potluck Recipe of the Week
Cold Oven Pie Crust
    Need a pie crust in a hurry? This is even quicker than making a crumb crust. For easier cutting use a serrated knife. 

½ stick butter
½ cup sifted confectioners sugar
1 3/4  cups shredded coconut

    Melt butter. Mix in coconut and most of the sugar, saving a little for shaping the crust. Dip your fingers in powdered sugar to press coconut evenly on bottom and sides of a deep, 9-inch pie plate. Cool thoroughly or chill, then add filling and chill until serving time. Serves 8. 

    Suggested filling:
    2 packets 4 servings each, French vanilla pudding mix
    3 ½ cups milk
    4-5 coconut “haystack” candies, chopped
    Whisk milk and pudding mix until well blended, then pour into cold crust.  Top with chopped candy.  Chill.

SKILLET MEAL OF THE WEEK
Ham and Egg Dinnerole

    Add asparagus to turn your favorite breakfast ingredients into a super supper dish.  Pre-diced, cooked ham comes in refrigerated vac packs that have an extended use-by date. 

 

2 tablespoons vegetable oil
6 to 8 spears fresh asparagus, trimmed and cut up
1 to 1 ½ cups diced onion with a little green pepper
8-to-14-ounce package diced, fully cooked ham
2 cans condensed cream of something soup
Small can evaporated milk
1/3 cup water or broth
8 hard-cooked eggs, diced
About 2 cups small croutons or cooked rice, pasta, ramen or other starch
Suggested garnish: Buttered bread crumbs, crisp Chinese noodles, crushed potato chips

    Saute vegetables in hot oil until crisp-tender, gradually adding ham. Continue cooking over low-med heat while adding soup, milk and water or broth.
    When everything is hot and creamy, fold in diced eggs and the starch ingredient. Bonus points: Top with something crunchy.

BONUS RECIPE
Getaway Muffins

When you have to dash out in the wee hours to get to a “first come” campsite, here’s how to have a totally nutritious breakfast in a hurry. Grab a couple of these meal-size muffins and you’re on your way.
    Keep a dozen in the freezer to nuke when you need them. Note that they contain no dairy. Tomato sauce  adds piquant flavor and extra vitamins. 

Small can crushed pineapple, well drained
1 cup grated carrots
1 cup shredded coconut
1 cup coarsely chopped walnuts or pecans

8-ounce can of tomato sauce (1 cup)
3 eggs
1 cup vegetable oil such as canola
Juice from canned pineapple

2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons apple pie spice or pumpkin pie spice
1 cup brown sugar

    Set oven temperature to 350 degrees F. Prepare 24 muffin cups and the first four ingredients.
      In a large bowl whisk tomato sauce, eggs, oil and juice. Put flour, sugar, spices and baking powder in a clean bag and “work” the bag gently to pre-mix them. Dump dry ingredients into the wet mixture and stir until evenly moistened. Fold in pineapple, carrots, coconut and nuts.
    Bake about 18 minutes or until you can insert a toothpick that comes out clean. Muffins should be springy and firm to the touch.  Makes two dozen muffins.  

 

 

BE PREPARED FOR THE NEXT HURRICANE, SUPPLY SHORTAGE, POWER OUTAGE....



    Janet Groene’s Survival Food Handbook is a guide to provisioning your RV pantry for emergencies by using familiar, affordable supermarket foods.   https://amzn.to/3mIfryC

 

 


Ginger Chicken Hotspot
    Curry powders come in many types from mild to fiery, and many cooks make their own from scratch. You be the judge of which one and how much to use.  In this recipe you also choose the size and type of chicken pieces. Boneless or bone-in, skin on or off, white meat or dark.

 

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 teaspoon curry powder (or more to taste)
½ teaspoon ground ginger (or to taste)
4 portions chicken
2 cups water
1 cup uncooked rice
15-ounce can cream style corn

    In a large skillet heat the oil and stir in garlic and spices until fragrant. Brown chicken, then stir in rice to coat. Push chicken side in the skillet.
    Add water and corn. Bring to a boil, cover and cook over reduced heat about 25 minutes or until rice is tender and chicken is done. Adjust seasonings. Serves 4.
    
    Cook’s note: corn adds a sweetness that compliments curry.
    
Tips for the Camp Cook
    * Why carry heavy, bulky tomato juice when you can make your own by adding water and seasonings to tomato sauce or tomato paste?  Make a super Bloody Mary with tomato paste, water and spices to taste.
 
    * Easy side dish. Cut up cauliflower fine and cook it with rice. You choose the ratio.  Cook it in water or broth and season with butter,  parsley and a pinch of turmeric.

    * The next time you make buttermilk biscuits, use a mixture of half pumpkin puree and half buttermilk instead of all buttermilk. It gives a golden glow and adds vitamins.

* What to do with extra pumpkin puree when you open a can but the recipe calls for only a cupful?  Stir a little into hot chili or chowder, pancake batter or any smoothie. 

 

Campground Potluck Recipe of the Week
Itsy Bitsy Blueberry Lemon Pies
    These bite-size pies take milliseconds to make but the pastry may get soggy quickly, so don’t assemble them until just before serving.

 
2 packages of 15 each, phyllo pastry cups
1 can lemon pie filling
1 can blueberry pie filling
Large carton of whipped topping

     Chill pie fillings. Put each pastry cup in a fluted cupcake paper. Arrange on a platter or tray.
    Using two teaspoons, put a little lemon filling in the bottom of each pastry. Top with some blueberry filling. Crown with whipped topping and a candy on top. Makes 30.  

BONUS RECIPE
Skillet Pumpkin Bread Pudding
    Eat it for breakfast, dessert or any time. No oven needed.

 2 cups day-old hearty bread, cut in small bites
Butter
2 eggs
1 cup pumpkin puree
½ cup brown sugar
Small can evaporated milk
1/3 cup water
1 teaspoon pumpkin pie spice

    Cut up bread and set aside. Whisk eggs, cream, pumpkin and spice until smooth. Generously butter a heavy skillet and scatter bread pieces in it. Pour pumpkin batter over bread and dot with bits of butter. Let stand 20 minutes while bread soaks.
    Cover skillet and cook over low-medium burner. (Don’t peek too often.) It’s done when it’s set, as for custard. Eat it plain or with syrup, cream or yogurt.

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Camping Recipes to Fall For

Copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites or permission to use my content in your own publication, email janetgroene@yahoo.com

 

Let's load that picnic table with great food!

THUMBNAIL RECIPE OF THE WEEK
Cold  Oven Cookies

    Fill a zip-top bag with 2 c. dry milk powder, 1 cup powdered sugar,  ½ c. golden raisins. In camp, stir with 1 c. applesauce + ½  t. vanilla. Drop by heaping teaspoons on wax paper. Let dry 1 hour. Eat as is or roll in sifted powdered sugar.

CAMPING & RV RECIPES OF THE WEEK
Butterscotch Appledore

Are you weary of cinnamon-based apple desserts? Here’s an alternative from the village of  Appledore, Devonshire, UK.  

 

4 cups diced apples OR
2 cans pie-sliced apples
1 tablespoon flour
½ cup brown sugar
2/3 cup light cream
Topping:
2/3 cup flour
½ cup rolled oats
2 tablespoons brown sugar
1 package butterscotch  cook-and-serve pudding mix
1 stick butter, melted

Arrange apples in a 9 X 13-inch baking pan. Whisk brown sugar, flour and cream. Pour over apples. In a bowl mix flour, oats, brown sugar and pudding mix. Sprinkle over apples and drizzle evenly with melted butter. Bake at 350 F. Until filling is bubbly and topping is toasty. 

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 outdoors on the campfire, camp stove or grill. https://amzn.to/3nNndWY

 

 

 

 

 RAPID RAPPIE PIE

A beloved tradition in maritime Canada, Rappie (say RAHpee) Pie is an ordinary meat-and-potatoes dish made special by the use of freshly grated potatoes. Recipes vary from cook to cook. Some cooks add bacon, carrot, celery and/or salt pork.

Made from scratch, it’s a long process of stewing a chicken,  making rich stock, grating potatoes and baking for hours. Here’s our shortcut version.

 

I

6 cups hashed brown potatoes, thawed
2 cups finely chopped onions
2 cans 10 ounces each, chunk chicken
2 cups seasoned  chicken stock
1/4 stick butter

Oven method: Layer chicken, potatoes and onion in a baking dish, ending with a layer of the potatoes. Pour stock over all.  Bake at 350 until the top layer of potatoes is crisp and toasty.
No oven?  Layer potatoes, chicken and onions in a heavy skillet or Dutch oven, reserving 2 cups of the hashed browns. In a separate skillet, cook them in butter until brown and crispy. Cover and heat the rappie over low/medium heat until onion and potatoes are tender. Just before serving, top with the crisp potato topping. Serves 6.
 
Campground Potluck Recipe of the Week
Smoked Turkey Skillet

Smoked turkey breast is available in some supermarkets all year. Others carry it only during the Thanksgiving and Christmas seasons. It’s a wonderful ingredient and is budget priced. Cook this dish in a big skillet that goes from stove to table.

1/4 cup vegetable oil
½ stick butter
4 large potatoes, scrubbed and diced
Large onion, diced
2 Granny Smith apples, diced
3 to 4  cups diced smoked turkey
2 tablespoons prepared horseradish
8-ounce carton Greek style plain yogurt
1 teaspoon each dried chives, dried parsley flakes, dillweed
1 can whole berry cranberry sauce

Heat oil and butter in a large skillet or stove-to-table pan. Brown potatoes, gradually stirring in onion, then apple, then turkey. Cover and cook over low heat until potatoes are tender.

Whisk horseradish, yogurt and herbs. Fold into the hot skillet and heat through.  Keep warm. Just before serving, use two teaspoons to place dainty dollops of cranberry sauce around the edge. Makes 10 potluck servings.  

                                  

 

Trail mixes 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 in your day pack. See http://www.CreateAGorp.blogspot.com

Women in the RV lifestyle get together at Solo Woman RV.

VEGETARIAN CAMPING
Emerald  Lentil Stew

Your secret ingredient is 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 drained well
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. 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 minutes or until lentils are tender. Stir in spinach and simmer 5 to 10 minutes more. Discard bay leaf.  Serve hot. Serves 8. Freeze in smaller portions if you wish.
  
Tips for the Camp Cook

    * Did the stew turn out too peppery for tame tastes? Just before serving, take a tip from cooks in
Aruba. Fold in a cup or two of peeled, seeded, shredded cucumbers.

* Bake a colorful “stained glass” fruit cake. Instead of dried fruit, fold small gumdrops into pound cake batter and bake in loaves. 

* Make your own dried herbs. Remove stems from fresh herbs, microwave between layers of paper toweling. Keep cool and dry. 

    * Keep extra twist ties on hand, not just to close plastic bags but because the tiny wire in them is handy to poke out dried-on bits in grater holes and other tiny places.If you lose a screw to your eyeglasses use this wire to make a temporary repair.
 

MAKE AHEAD RECIPE OF THE WEEK

    Multiply this delectable recipe and seal each portion in a boilable bag. Freeze, then grab as many are needed for each camp-out.  

Glaze browned chicken with apricot, then bake on a bed of rice

Apricot Walnut Chicken

6 cups cooked rice
6 meaty, bone-in chicken thighs
Salt, pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/3 cup chopped walnuts
½ cup apricot jam or preserves
12-ounce can apricot nectar

Place a layer of cooked rice in a buttered baking pan. Brown chicken in hot oil,  sprinkle with salt and pepper and gradually add garlic, walnuts and preserves. Arrange chicken over rice and spoon on the pan drippings. Pour apricot nectar over all. Cover and bake 30 minutes at 350 degrees. Then uncover and bake 10 minutes more.

Cool completely. Bag for the freezer, allotting 1 piece of chicken and a cup of rice per portion. You can also freeze the whole casserole to warm up in camp to serve a party of six.  

 

Variation: substitute orange marmalade for the apricot preserves and mango nectar for 

Autumn Yum Recipes for Camping & RV

 

Copyright Janet Groene 2024. To ask about permission to use this content, email janetgroene at yahoo.com

 

 

 

 Put yourself in this picture and let's eat!

 

 

 

 

 

 

THUMBNAIL RECIPE OF THE WEEK
Salad Dressing Helper
 

   In a zip-top snack bag place 1/3 c. sugar and ½ t. ea. onion powder, garlic powder, mustard powder, salt, pepper, dried dillweed & dried tarragon. In camp, mix 1/3 c. ea. white vinegar & vegetable oil. Whisk in dry ingredients until sugar dissolves. This is enough dressing for a pasta salad to serve 8-10.  


CAMPING & RV Recipe of THE WEEK
Pit Stop Chicken
    Take a victory lap and when you serve this unusual chicken at your next infield post-race party. You need about 1 ½ cups sliced black olives. 

 

 

6 meaty portions bone-in chicken
1/2 cup lime juice
Salt, pepper, sweet paprika
1 tablespoon vegetable oil
1 each red and green peppers, seeded and cut up
Large onion, diced
2-3 small cans sliced black olives, drained
12-ounce can lemon-lime soda

Optional garnish: ranch dressing

Put chicken in a bag with lime juice and marinate several hours in the refrigerator. Remove chicken and shake off excess liquid.  Discard bag and lime juice. Sprinkle chicken with salt, pepper and paprika and brown in hot oil.

Arrange chicken in a single layer in a  baking pan and cover with diced vegetables and olives. Pour soda over all. Bake at 350 F for 40- 45 minutes or until chicken tests done at 170 F. Remove chicken to plates, stir pan juices and spoon over rice.  Drizzle lightly with ranch dressing. 

It's leaf peeping season. See recipes for warm days, cool nights.

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 outdoors on the campfire, camp stove or grill. https://amzn.to/3nNndWY

 

 

Tips for the Camp Cook

* Make Pizza Tacos. Chop pepperoni fine. Grate cheese. Shred lettuce. Mince cilantro. Place thin layer of cheese in crisp, flat bottom  taco shell. Top with a thin layer of pepperoni, another layer of cheese. Nuke 15-20 seconds or wrap in foil to heat in the campfire. Pile high with cilantro, lettuce, sliced scallions, chopped tomato, sour cream. Devour at once.

* Make Thai-style Red Chicken. Whisk 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over 4 portions browned chicken parts. Cover, braise until chicken is tender.

    * Buy extra thick-sliced bread and make “toad in the hole” breakfast eggs.  No toaster needed.  

* Chocolate sauce. Mix 1 c. unsweetened cocoa powder, 2 c. sugar, 1 ½ c. water. Stir over low-medium heat until sugar dissolves and mixture thickens. Remove from heat. Add 1 t. vanilla. Spoon on ice cream or stir into hot or cold milk. Refrigerate leftovers.

 

                ++++++++++++++++++++++

Walk to downtown Palm Springs, California restaurants and smart shops from your RV site at the Happy Traveler RV Park. Hike scenic trails in the surrounding mountains. Laze by the shimmering pool. Soak in the spa. Summer is family time.  In summer it's family friendly. Starting November 1 the resort is adults only. Bonus points: the night manager speaks most Scandinavian languages. The calendar is packed with parties and special events. Call (760) 325-8518 or email happytrav@hotmail.com/ 

                ++++++++++++++++++++++

 

 

 

CAMPGROUND POTLUCK RECIPE OF THE WEEK
Kicky Creamy Carrot Casserole

    Commercial size canned and packaged foods are now found in stores such as Walmart. They’re a huge time and money saver when the campground calls for a potluck. When it's your turn to bring a vegetable side dish....

 
#10 can sliced carrots, well drained OR
10 cups sliced, cooked, drained carrots
1 cup mayonnaise
8-ounce container lemon flavored yogurt
1 tablespoon each prepared horseradish, yellow mustard, dried parsley flakes, dried chopped chives
1 teaspoon each onion powder, freshly ground pepper
½ cup freshly grated Parmesan cheese
1 1/2 cups dry bread crumbs
1/2 stick butter

    Spread drained carrots in a buttered pan suitable for baking or nuking. Whisk mayonnaise, yogurt, seasonings and cheese and spread over carrots.
Oven method: Top with bread crumbs, dot with bits of butter and bake at 350 until toasty on top.
Microwave method: Nuke without bread crumbs until heated through. Melt butter in a small skillet and stir in bread crumbs until toasty and crisp. Sprinkle over hot carrot dish and serve at once.

 

 

    Yes you CAN live the dream.  My book Living Aboard your RV, 4th edition, is based on ten wonderful years of full-time living on the go. Chapters go from choosing the rig to making a living on the go to easing out of the lifestyle when and if the time comes. In paperback or Kindle, http://amzn.to/29XFEkq

 

 

VEGETARIAN MAIN DISH OF THE WEEK
Nutty Broccoli Hotpot
    Thaw and drain frozen broccoli or get a large bunch of broccoli and cut up the florets and peeled stems to make 4 to 5 cups. 

 

4-5 cups chopped broccoli
2 teaspoons powdered vegetable bouillon
½ cup water

    Sprinkle broccoli with powdered bouillon and cook, covered,  in ½ cup water just until crisp-tender. Do not drain.

12-ounce can evaporated milk
Water to make 1 2/3 cups total liquid
½ teaspoon ground nutmeg
4 cups diced toasted bread for stuffing
1 cup coarsely chopped, toasted walnuts (or more to taste)

    To cooked broccoli add milk, water, nutmeg and croutons and heat through folding and stirring gently to moisten croutons.
    If mixture is too dry, add milk, water or broth. Cover and heat through.  Sprinkle each serving with more walnuts or with grated cheese. Bonus points: top each serving with  crumbled blue cheese.
Cook’s note: Try this easy, one-pot, one-burner recipe with cashews and hazelnuts instead of walnuts.

According to EatThis.com nuts with the most protein per ounce are peanuts, almonds, pistachios, cashews and hazelnuts. Walnuts come last, providing 4 grams protein per ounce compared to 7 grams for peanuts (actually a legume) However, each nut has a unique flavor, fat content and other nutritional features. 

FREEZE AHEAD RECIPE OF THE WEEK
Pecan Pie Bar Cookies

 

    Bake and freeze these sticky, chewy treats in a disposable aluminum pan for easy transport to the campground. Or cut and wrap individual squares to add to your backpack. Bring plenty of wet wipes for sticky fingers.

4 eggs
2 cups brown sugar
1/4 cup vegetable oil
2/3 cup flour
1/4 teaspoon each salt and baking soda
2 teaspoons vanilla
2 cups coarsely chopped pecans

    Grease a 9 X 13-inch baking pan and set the oven to 350 degrees. Whisk eggs until lemony and stir in remaining ingredients, ending with the pecans. Bake 30 minutes until firm. Sprinkle with 10X sugar.     
    Cool completely, wrap and freeze. Or cool completely, cut in squares, then sprinkle each piece with 10X sugar, wrap individually and freeze.  

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Questions, comments, complaints, requests? Email janetgroene@yahoo.com 


 

Camping Recipes, Tips and More

Blog copyright Janet Groene 2024.  To reach campers, boaters, outdoor cooks and adventure travelers place your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

 

THUMBNAIL RECIPE OF THE WEEK
Beefy Lentil Soup
     In a zip-top bag place an unopened 1# bag of lentils. (They need rinsing later.)  Add a small bag filled with 2 T. dried onion bits, 1 jar dried chipped beef, 1 tomato flavor bouillon cube, 1 t. garlic powder, 1 T. dried parsley flakes, 1/3 c. instant rice. In camp,  chop dried beef. Bring 8 c. water to a boil. Add rinsed lentils, beef & contents of small bag. Cover. Simmer over well-started campfire coals 40 minutes or until lentils are tender.  Bonus points: top each (adult's) bowl of soup with a tablespoon of sherry. 

 

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 or grill. https://amzn.to/3nNndWY

 

 

 

 

Camping and RV Recipe of the Week
Stovetop Pumpkin Pudding

 

Spoon into disposable bowls and top with cream

No oven, no problem with this moist, satisfying fall custard.

2/3 cup brown sugar
2 tablespoons white sugar
1 ½ cups flour
½ teaspoon each salt and baking soda
2 teaspoons pumpkin pie spice
2 eggs
3/4 cup canned  puree (not pumpkin pie flling)
½ cup milk clabbered with ½ teaspoon vinegar

            Generously butter a heavy-bottom Dutch oven or skillet that has a good lid.  Put dry ingredients in a clean bag and jostle gently to mix. Set aside. In a bowl whisk eggs, pumpkin and sour cream until well mixed. Stir in dry ingredients and spread  in the pan.
    Cover tightly and set over low-medium burner or in well-started coals. In a 350 degree oven it takes about 60 minutes. On a camp stove or campfire, times will vary but don’t peek too often. When pudding is “set”, as for custard,  remove from heat and let stand 10-15 minutes. Then spoon into serving dishes and smother with cream, whipped topping or vanilla sauce.  Serves 8.

Tips for the Camp Cook

    * Add vitamins and cut carbs when you serve marinara or bolognese sauce over wedges of steamed, coarsely shredded cabbage instead of spaghetti.

    * Beer batter is good for more than fish. Try it on asparagus spears,  whole green beans or red or green red pepper rings. Deep fry as usual. For dessert dip banana, apple or pineapple chunks in it and deep fry.

    * Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion.

    * Mix 1 part bottled pesto with three parts soft butter. Chill and melt over sizzling hot fish or steak from the grill or fryer.

 

  

     Microwave popcorn costs three times more than packaged kernels and takes up ten times more space. For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking your camper's emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

BONUS RECIPE
Fudge Pie
    Bake, cool and wrap  a boatload of these firm and fabulous pies in disposable foil pie pans for easy transport, easy  serving.

1 unbaked pastry pie shell
1 square (1 ounce)  semi-sweet baking chocolate
1 stick butter

1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
Scant cup flour

2 eggs

 

    Heat chocolate and butter to melt. Whisk in remaining ingredients and pour into the pie shell. Bake 25 minutes at 325 F. Serve plain or topped with whipped cream, ice cream, cherry pie filling or a drizzle of Amaretto.

 

 

   

Campground Potluck Recipe of the Week
Fruity Stuffing
    This perfect side dish goes with anything from the grill, and it starts with a boxed mix.

1 cup each water and orange juice
1 cup pitted dried plums
1 cup golden raisins
1 cup dried cranberries

   Put fruit in a stove-totable Dutch oven or large, deep skillet and add fruit, water and orange juic. Heat gently  30 minutes to plump fruit.

2 boxes  chicken stuffing mix
½ stick butter, cut up
Very hot water
    Stir stuffing mix and butter bits into fruit and add hot water as needed until the stuffing is evenly moist. Cover and steep gently over very low heat until fruit is plump and stuffing moist. Serves 10 to 12.

FREEZE AHEAD RECIPES OF THE WEEK
Green Chili Casserole

 

20-ounce package lean ground beef
2 medium onions, diced
1 teaspoon minced garlic
2 small cans diced green chilies, drained
18 soft  corn tortillas
12-oounce can evaporated milk
1 ½ cup grated cheese such as Monterey Jack

    Grease a deep 9 X 13-inch casserole (disposable foil for camping).  Fry out the ground beef with onions and garlic until beef s no longer pink and onions are soft. Add chilies.
    Tear up tortillas randomly and add some to the bottom of the casserole, top with some of the beef mixture and some cheese, then repeat layers ending with a layer of grated cheese. Carefully pour canned milk over all. Cover, chill overnight, then wrap and freeze. In camp, thaw and bake. Serves 6. 

 

Where is your next road trip? See upcoming family travel dates near and far, sooner or later, here and there at https://janetgroene.blogspot.com https://janetgroene.blogspot.com 

Oat Bran Breakfast Squares

    Multiply this health-smart, no-cook  breakfast recipe to freeze ahead. Then serve in camp with scrambled eggs or slathered with a fruity yogurt.  

 

2 cups oat bran
2 teaspoon baking powder
1 ½ teaspoons apple or pumpkin pie spice
1 cup milk
1/3 cup honey
1/4 cup vegetable oil
1 egg

Optional: 1/2 cup raisins, chopped nuts or Craisins

Grease an 8- or 9-inch square pan. (To freeze for future camp-outs use disposable foil pan(s.)  Mix dry ingredients in a bag or bowl. Whisk wet ingredients and fold in dry ingredients until everything is evenly moistened. Bake at 425 degrees until lightly browned around the edges and springy to the touch. Cool, wrap and freeze. To serve, thaw and cut in squares.

Check out Janet Groene's weekly blog, https://solowomanrv.blogspot.com for reports of campgound news, good and bad, plus a how-to feature each week for women on the go. 

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Questions? Complaints? Suggestions? Email me at janetgroene@yahoo.com
            




 

Campers Are Great Cooks

 Blog copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

Travel like the turtle with your own home. Whether it’s a tent, pop-up trailer  or a big 5th wheel, we have your number. See easy recipes to save space, water, hassle, costs. 

 
THUMBNAIL RECIPE OF THE WEEK
    Small enough to print on a thumbnail, light to carry, big enough to make a camp meal, these recipes are partially pre-packaged, then finished in camp.

Chicken ‘n Dumplings Helper
 Seal in a plastic bag 1 1/2 c. biscuit mix, 1/3 c. dry milk powder, ½  t. poultry seasoning, 1 T. each dried onion bits & dried parsley flakes. In camp, bring 4 c. water to a boil + 4 chicken bouillon cubes, 10-oz. can chunk chicken + (optional)  drained can of vegetables. In a bowl add water to “helper”  to make thick dough. Drop by tablespoons on simmering broth. Keep at an active simmer 10 min. uncovered, 10 min. tightly covered. Serves 3-4.
 

CAMPING & RV RECIPE OF THE WEEK
Tin Can Camper Pork ‘n Beans Stew

    Nothing says camping better than canned pork and beans. Here’s a hearty, simple, economical, one-pot camp supper. 

 

 

1 pound lean, ground meat or poultry
1 tablespoon each  flour, brown sugar
½ teaspoon each salt, pepper, dried thyme
2 tablespoons canola oil
Medium size white potato, scrubbed and diced
1 sweet potato, peeled and diced
Medium onion, diced
2 cups water + 2 teaspoons chicken or beef powdered bouillon
8-ounce can of tomato sauce
1 or more 15-ounce cans of  pork ‘n beans

    Sizzle ground meat in hot oil over high heat, breaking it up and gradually stirring in brown sugar, seasonings, flour, potato and onion. Add water and bouillon and stir to dissolve bouillon. Add tomato sauce and bring to a boil. Cover, reduce heat and simmer 20  minutes to make sure meat is done. Stir in beans to heat through.  Serve in shallow soup plates. Serves 4 to 6.

Cook's note: For a soupier stew add a can of diced tomatoes with juice and adjust seasonings as needed.   

More hot days ahead. Plan menus now.

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 outdoors on the campfire, camp stove or grill. https://amzn.to/3nNndWY

 

 

 

Camp and RV Recipe of the Week

Tasty Turkey Loaf
    Make this flavorful meatloaf in a Dutch oven, slow cooker, conventional oven or solar oven. Just make sure it’s thoroughly cooked to an internal temperature of 175 degrees.

 

2 pounds ground turkey
Small can jellied cranberry sauce
½ cup oatmeal flakes
½ cup milk
Medium onion, finely chopped
2 eggs
1 teaspoon each salt, pepper
2 tablespoons soy sauce

 

   If ground turkey is frozen, thaw thoroughly. In a bowl mix remaining ingredients well and then mix in turkey. (I mix by hand, wearing disposable kitchen gloves.)  Put it in a greased loaf pan or form it into a mound to place in a lightly greased Dutch oven or deep skillet.   
    Slow cooker: 8 hours on Low or 5 hours on High.
    Dutch oven: 65-75  minutes, then test for doneness
    Solar cooker: Make sure you have enough hours of sunlight for this to cook through.
    Oven: Bake 75-90 minutes at 350 degrees. 

 

Campground Potluck Recipe of the Week
Burgundy Mushrooms
    What classier campground  side dish than a rich medley of tipsy  mushrooms to go with meat or fish from the grill?  

 

3 pounds mixed mushrooms
½ stick butter
Large onion, diced
1 teaspoon garlic powder
2 cups robust red wine such as burgundy
2 tablespoons cornstarch
1/4 cup water

    Clean, trim  and slice mushrooms. Melt butter in a large pot or skillet. Saute mushrooms,  gradually stirring in onion and garlic powder. Add wine, cover, reduce heat and cook 20 minutes. Stir cornstarch into cold water. Then stir into mushroom mixture over medium heat until sauce thickens. Serves 12-15.

What is this week’s campground and RV park good news/bad news? See late-breaking news reports (not reviews, ads, nor hype) US and Canada  at https://rvravel.com/author/janet

 

SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There and caught short  on provisions. Stuff happenes: evacuations, mechanical breakdown, fridge failure, short of money. Then it's time to break out the back-up foods. 

 See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets (not those expensive, 20-year  doomsday rations) .  Create a three-day standby pantry for your camper, home, boat or cabin with affordable, everday  staples.

Kindle or paperback, it's a great gift idea for yourself or a friend.  https://amzn.to/3mIfryC 

 

 

 

 Freeze-Ahead Recipe of the Week
Butter Pound Cake
    The ultimate freeze-ahead dessert is pound cakes. They travel well and can be served plain, frosted, toasted, covered with fruit or sauce or turned into trifle. Make yours  vanilla, chocolate and every color and flavor  in between. Freeze ‘em whole or in individually wrapped slices. This basic  recipe is easily multiplied.

 

 

 
2 sticks butter
4 eggs
2 teaspoons flavoring extract such as vanilla or lemon
2 cups flour
1 cup white sugar
½ teaspoon salt
    Grease a loaf pan and set the oven to 350 degrees. Beat butter and eggs, gradually beating in sugar, flour and salt. Do not over-beat.  Pour into prepared pan and bake until it’s firm and tests done with a toothpick. Let cake cool in the pan 15 minutes, then cool on a rack. Wrap whole cake in slices and freeze. 

  

 BLACK POT RECIPE OF THE WEEK

Tortilla Stew
    This creamy stew requires slow cooking over low-medium heat. 

12 corn tortillas
2 tablespoons vegetable oil
Large onion
1 or 2 cans chunk chicken (about 2 cups)
Family size can cream of chicken soup
1 soup can water
1 can chopped green chilies, drained
Small jar diced pimentos, drained
8-ounce packaged shredded cheese
Optional garnish: sliced scallions, diced Roma tomatoes, minced cilantro, lime wedges or sliced avocado.

    Stack tortillas several at a time and use scissors to cut into small wedges. Set aside. Heat oil in your fireproof pot and sizzle onion, gradually adding chicken, soup, water, chilies and pimentos.
    Stir, cover and simmer over well-started coals (not licking flames) until bubbly. Fold in tortilla pieces, cover and cook low and slow until creamy. Stir  in some of the cheese and save the rest to top each portion. Spoon into serving dishes.  Pass the pepper mill or hot sauce. Serves 4 to 6.

BONUS RECIPE
Jailhouse Chili

 

Make this unusual "chili"  to freeze ahead in small batches for future camping. Or, whip up a big batch in a kettle over the campfire to serve up to 20 folks. Shortcut: pre-brown the ground meat first in small batches over the camp stove or RV range.
    Note that this chili has no beans, onion, green pepper nor tomatoes. It's a meaty, filling, penny-pinching  porridge, made different each time when piled high with colorful garnishes. 

5 to 6  pounds lean ground beef
1/3 cup olive oil

1/3 cup chili powder
1/2 to 1 teaspoon cayenne pepper
2 tablespoons each garlic powder, salt
1 1/2 teaspoons each crumbled oregano, sugar, sweet paprika  and cumin

6 cups water
2 beef bouillon cubes

1/4 cup flour
1/2  cup cornmeal

2/3 cup cold water

Suggested toppings: sliced scallions, sour cream,  minced parsley or cilantro, grated cheese or carrots, Fritos or Bugles, shredded lettuce, ranch dressing, diced avocado, chopped fresh tomato.
 
    Brown ground beef in hot oil, breaking it into crumbles. While it cooks, mix seasonings and gradually add to the meat. Add 6 cups water and the bouillon. Stir and bring to a boil. Cover, reduce heat and simmer over low-medium heat to develop flavors.
    Mix flour and cornmeal in a bowl. Whisk in 2/3 cup cold water, and stir into the simmering meat. Cook over medium heat, stirring until it’s thick. Adjust seasonings.

Campground soups and stews can become too thick because it's hard to control heat. Stoves, fuels and pots vary. Wind is a factor in the outdoors.  It may be necessary to add water, broth, tomato juice or wine. 

What would you like to see more of in this blog? Less of? I'd love to hear your questions, beefs and bravos at janetgroene@yahoo.com/
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