Road Meals for Campers, Glampers & RV-ers

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

Let's Camp Together , cook together, Eat Together

THUMBNAIL RECIPE OF THE WEEK

Snappy Pea Soup Helper

In a zip-top bag place an unopened 1 lb. bag of split peas. (They’ll need rinsing later.)  In the same bag place an  unopened packet of Knorr  vegetable soup mix.

In camp you’ll need 1 or 2 cans chunk ham and a big pot. Rinse, pick over and drain split peas. Bring 8 cups water to a boil, Add peas, ham and soup mix. Cover. Simmer over low-medium fire, stirring occasionally and  adding water as needed, one or two hours or until peas are very tender.  

CAMPING RV RECIPE OF THE WEEK

Risotto Ratatouille

When cooked this way rice becomes plump and creamy

2 cups eggplant, cut in bite size

2 tablespoons olive oil

Small green bell pepper, seeded and diced

Small red sweet pepper, seeded and diced

Medium zucchini, diced

Large onion, diced

2 teaspoons minced garlic

1 cup arborio (short grain)  rice

2 cups hot water

2 bouillon cubes (chicken, beef or vegetable)

Fresh Parmesan cheese, shaved

Stir-fry eggplant in hot oil, gradually stirring in peppers, zucchini, onion and garlic. Stir in rice to coat. Dissolve bouillon in hot water and stir 1/4 cup into the hot  rice over medium heat.  When water is absorbed, add the next quarter cup and so on. Take your time Rice should be creamy and tender and all liquid absorbed. Serve with shaved Parmesan. Serves 4. 

Cook’s note: Some people peel eggplant. Others prefer small, tender eggplants with the skin left on. 

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 

Tips for the Camp Cook

* To a 6-ounce can of tomato paste add water to make two cups tomato sauce. Stir. Season to taste.

* When a pancake mix says “just add water” use soda water or a lightly flavored bubbly beverage instead. Pancakes will be lighter. 

* To substitute olive oil for butter in recipes, use three tablespoons light olive oil in place of 1/4 cup butter.

* Are you a flatlander who is headed for the mountains? Check recipes and product labels for  high altitude cooking and baking instructions. 

BLACK POT RECIPE OF THE WEEK

Run Tum Diddy

14-16-ounce package bacon, snipped in small pieces

2 large onions, diced

1 tablespoon minced garlic

2 large cans (28-32 ounces) diced tomatoes

1 tablespoon mixed Italian seasoning

1 can whole kernel corn

16-ounce package extra sharp Cheddar cheese, shredded

6 to 8 campfire-baked potatoes

Fry out bacon and spoon off excess fat. Over high heat, stir in onions and garlic to soften. Add tomatoes and drained corn. Cover and simmer over low heat at will, adding water if needed to keep from boiling dry. The longer it simmers, the richer the flavor. 

When ready to serve, split and flluff  potatoes on serving plates. Remove pot from fire and stir in cheese. Stir until cheese melts, then spoon over potatoes. Serves 6 to 8. 

Cook’s notes: To bake potatoes:  scrub well, dry and rub with vegetable oil. Wrap in foil and nestle in well-started coals, occasionally turning with tongs.  To snip bacon use scissors. 

SPECIAL REPORT: New In-Line Water Filter 

I have always recommended the use of water filters in RV’s and boats. We fill our tanks with different water on every trip. Although the water is  “safe”  according to federal standards, it can have “off” tastes, odors and even colors. They ruin your coffee, rice,  ice cubes, laundry and the way your hair feels after a shampoo. 

Now a new, in-line filter makes it easier than ever to install a slender, effective filter. Best of all at replacement time, the entire assembly is changed with only a few twists of the wrench. Almost anyone can do it. If you’ve every wrangled with installing or replacing bulky filter cartridges, you get the picture.

When I was asked to field-test the new Campbell In-Line Water Filter, I took one look and knew it was a winner. The installation in a cramped, under-sink cabinet was quick and  trouble-free. The unit is even compact enough to use on  pedestal sinks. 

 

As for technical specifications, this model’s MicroGuard technology reduces bacteria and viruses 99.99%, cysts 99.95%, and “forever” chemicals such as PFAS by 95% according to the manufacturer’s internal testing. Heavy metals such as lead, copper and iron are found to be reduced more than 85% by a third party independent laboratory. Best of all, it’s made in the USA. I found the complete assembly in a handy blister pack at Walmart for $110. Prices may vary where you are. 

 

BONUS RECIPE

Garlic Crumbs

Add a toasty crunch to meat, fish, casseroles or vegetables just before serving. Try this on poached fish or steam-in-the-bag green beans.

1 cup biscuit mix

½ teaspoon garlic powder

1 teaspoon dried parsley flakes

1/3 stick real butter

Mi dry ingredients. Cut in butter until mealy. Spread in an ungreased 9 X 13-inch pan and bake, stirring once or twice, for 8-9 minutes at 325 F.  When crumbs are browned, cool completely and seal a plastic bag. Keep cool and dry for up to a week.

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. Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go,  choosing a "home" state,  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? Someone with job burnout? Amazon can wrap and ship it for you if you like.

LIFESAVER SAUCE OF THE WEEK

Camp cooking disaster? When a dish turns out burnt or blah, save it with a slathering of a boffo homemade sauce like this one.

GREEK TOMATO SAUCE

Good on: cheese omelet, chicken, lamb patties, parsley rice

Small onion, diced

Small clove garlic, chopped 

2  teaspoons extra virgin olive oil

½ teaspoon each salt, pepper, cinnamon

14-ounce can diced tomatoes

2 tablespoons ketchup

Optional: 2 tablespoons  chopped stuffed olives

In a skillet, sizzle onion and garlic in oil to soften. Add salt, pepper, cinnamon, partially drained tomatoes and ketchup. Bring to a boil. Makes about 1 ½ cups sauce. 

CAMPGROUND POTLUCK RECIPE OF THE WEEK

Peppy Pimento-Green Bean Salad

Canned green beans become a deluxe salad in this easy, affordable  recipe. 

4 cans, 14.5 ounces each, cut green beans

½ cup each olive oil and fresh lemon juice 

1 teaspoon mustard powder (e,g, Coleman’s)

½ teaspoon each salt, pepper

2 tablespoon capers, chopped

Small jar diced pimentos, drained

Suggested garnish: mashed hard-cooked egg, sliced almonds, sliced scallions or chopped black olives. 

Drain green beans well. Whisk olive oil, lemon juice, mustard powder,, salt and pepper

Fold together this dressing with the green beans, capers and pimentos. Chill several hours. Stir and serve as is or with a garnish. Provide a slotted spoon for self-serve at the potluck.  Serves 10-12. 

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Questions? Comments? Tips to share? Email jantgroene@yahoo.com

Where are all the new campgrounds and RV parks? We report breaking news weekly at https://solowomanrv.blogspot.com 

EASY EATING FOR CAMPING, GLAMPING, RV

Copyright Janet Groene 2025. Do you want rights to reprint this content? To place an ad on all six Groene sites? For rates email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

Sticky Rice Sweetcake “Helper”

In a plastic bag put 1 c. short-grain  rice, ½ c. sugar, 1 t. cinnamon and ½ c. snipped dried apricots or prunes. Seal in a plastic bag.  In camp bring 2 2/3 cups water to a boil and stir in contents of packet.  Cover, reduce heat and cook 20-25 minutes until rice is tender. Stir in 2 T. butter + additional fresh fruit if desired.. Serve plain or with maple syrup, fruit syrup, French vanilla creamer or chocolate sauce. Makes 4-6 desserts. Note: read rice labels for brands that do not require pre-rinsing. 

CAMPING & RV RECIPE OF THE WEEK

Ginger Peachy Can-Can

Use fresh, cooked  chicken if you have it, but this delicious dish can be made entirely from staples in your grub box. 

2 cans, 10 ounces each, chunk chicken

1  tablespoon cornstarch

½ teaspoon ground ginger

15-ounce can diced peaches

½ cup creamy peanut butter

1 cup lightly salted peanuts (optional)

1. Drain peaches and add water to the juice to make 1/2 cup liquid. 

2. Put chicken in a cold,  roomy skillet and toss with the cornstarch and ginger.

3.  In a bowl, whisk peanut butter and peach liquid. Put in the skillet with the chicken and simmer, stirring over low heat, until it thickens. Add water if it’s too thick. Fold in peaches to heat through and serve over rice, noodles or heated Tater Tots. Sprinkle with peanuts.  Serves 4 to 6. 

COOKING ABOARD YOUR RV

    For yourself and a one-size-fits-all gift for anyone or any occasion. 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 

BONUS RECIPE

Spam Skillet For One

Are you a solo camper?  Bravo! When you’ve had a hard day’s drive to get to the campground, pull out this quick skillet meal and supper’s ready. 

Single slice packet of  Spam, drained

Nonstick spray or ½ teaspoon butter

Small onion, peeled and sliced (optional)

1 rib celery, diced, optional

Small can sweet potatoes

4 dried apricots, snipped

1/4 cup water, broth or juice

In a nonstick skillet, sizzle the Spam slice until it’s browned and fragrant. Push it aside and add onion and celery until crisp tender.  Drain  sweet potatoes and add them with the apricots and the liquid.  Cover and cook over low heat until everything is heated through and apricots are plump. 

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

Gourmet meals? 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 when you're 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

 

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

CAMPING & RV RECIPE OF THE WEEK

Chicken in Raisin Gravy

10-ounce can or jar chicken gravy

½ teaspoon cinnamon

1/4 teaspoon nutmeg

1/3 cup golden raisins

14- to 16-ounce package fully cooked chicken  tenders or nuggets, thawed

4 servings cooked rice

Stir seasonings into the gravy and heat gently with raisins.  Fold in chicken, heat through and serve over rice. Serves 4. Bonus points: Add a grated carrot when cooking rice for extra vitamins, color and sweetness. 

CAMPGROUND POTLUCK RECIPE OF THE WEEK

This classy, colorful recipe is easily multiplied for a larger crowd.

 Artichoke and Rice Salad

1 box rice and wild rice (such as Uncle Ben’s)

1 jar marinated artichokes, drained and  diced

Small green pepper, diced 

Small red sweet pepper, diced 

1/3 cup sliced stuffed olives, drained 

3 medium scallions, sliced

2 ribs celery, diced

½ cup mayonnaise

½ teaspoon curry powder

Cook and cool the rice and fold in vegetables.  Drain artichokes and save the juice.  Mix ½ teaspoon curry powder with the mayonnaise and fold into the rice. Add juice from the artichokes to taste. Serves 8.  

FREEZE AHEAD RECIPE OF THE WEEK

Pumpkin Pie Filling

2 cans pumpkin puree, 15 ounces each

1 cup sugar

2 teaspoons pumpkin pie spice

½ cup dark corn syrup

4 cups milk

Cook, stirring, until it comes to a boil. Cool, package and freeze in three batches of about 2 ½ cups each.  To use, thaw 2 ½ cups filling and whisk with two fresh eggs. Pour into pie shell and bake as usual. This is enough for three pumpkin pies. 

FOIL DISH OF THE WEEK

Mississippi Mud

When you make a foil "kiss" it  roasts with the flat side down on the grill, with no turning. Keep fire low to avoid burning. 

4 squares foil

Nonstick spray

4 brownies (with or without nuts) 

4 regular marshmallows, flattened with your hands

4 square graham crackers

Butterscotch ice cream topping

Spray centers of foil and place a brownie on each Top each with a flattened  marshmallow and drizzle lightly with butterscotch. Gently press a graham cracker on top. Drizzle lightly with more butterscotch syrup. Bring up four corners of the toil and twist them together to form a seal and a handle.  Place over low/medium heat. Roast slowly to keep from burning. 

When heated through open slowly to avoid steam. Drizzle with more butterscotch. Whipped topping optional. Makes 4 desserts. 

FIELD TEST

  Are you tired of travel coffee, drinks and dishes that taste "off" because of campground water? Even though drinking water tests "safe" it can have unfamiliar tastes. 

Thanks to a water filter you can have the same, safe, tasty water everywhere you fill up. I am currently field testing  the new Campbell In-Line Water Filter. It's compact enough for RV use and very easy for the DIY installer. No separate faucet is required. Stay tuned for my report.  

RV, Tent Camping & Glamping Good Grub

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

THUMBNAIL RECIPE OF THE WEEK

Couscous Helper

Seal in a plastic bag 1 c. instant  couscous*, 1/3 c. ea. golden raisins &  Craisins, ½ t. ea. garlic powder & cinnamon, 1 T. powdered chicken bouillon.. In camp, boil 2 1/2 c. water.
Stir in"helper".  Cover tightly and let stand 10-15 minutes out of the wind until tender. Eat as a side dish or fold in a can of chicken or ham and heat to make a main dish. Serves 4-6.

*While some cooks prefer to rinse couscous, instant couscous does not need rinsing. . 

Campground  Recipe of the Week

Lox o’ Love Muffins

There’s something fishy about these hearty breakfast muffins, and that’s a good thing. They’re sure to be a hit with folks who are weary of the same ol’ sugar-loaded muffins. 

8-ounce carton  lemon flavored yogurt

2 eggs

2 cups biscuit mix

1 teaspoon  each sugar and dried dillweed

2-ounce package  smoked salmon, cut in small pieces

2 hard-cooked eggs, cut up

1 tablespoon chopped, drained capers (optional)

Prepare 12 muffin cups. Heat the oven to 400 degrees. In a bowl whisk eggs and yogurt. Stir in biscuit mix, sugar and dillweed. Fold in smoked salmon, capers and eggs. Divide batter into muffin cups.  Spray with buttery spray or drizzle with melted butter. Bake 15 minutes or until muffins are firm and toasty. Serve warm or chilled. 

See more of Janet Groene’s shortcut recipes for the small galley at Boat Cook.

Snack healthier with homemade gorp around the campfire, on the trail, any time, anywhere. Go to Create A Gorp.

Pantry Recipe of the Week

This recipe needs no fresh foods at all.  Recipes like this one plus an ample stand-by pantry,  will  see you through an emergency, delays, breakdowns. 

Fruity Meat Roll-Up

1/3 cup raisins

1/4 cup hot rum, water, broth or fruit juice

2 cups biscuit mix plus more for rolling

Milk or water

12-ounce can of low-sodium Spam

1 egg or equivalent 

1/3 cup chopped, unsalted nuts

2 tablespoons grated hard cheese such as Parmesan 

Applesauce

Set the oven to 425 degrees. Pour hot rum or other liquid over raisins and set aside. Add milk or water to the biscuit mix to make a thick dough. Knead 4-6  times (do not over-work) and roll out on a floured surface to  make a large rectangle. On a cutting board, chop the Spam very fine.  (Better still, grate it on the largest holes of a box grater.) 

In the same bowl used to mix the dough, beat the egg and mix in the Spam, nuts, drained raisins and cheese. Spread this mixture on the dough and roll it up. Slice the roll into 4 or 6 portions and place them on a greased baking sheet. Bake 15 minutes or until golden brown and flaky.  Serve hot, smothered in applesauce. Serves 4 to 6. 

With careful management roll-ups can also be baked on a griddle or in a covered grill. 

                                                                    +++++++

Survival Food Handbook.

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.  

    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

 

                                                           +++++++

MAKE AHEAD DISH OF THE WEEK

Icy Strawberry Cake 

1 box strawberry cake mix

Make this cake in a 9 X 13-inch pan according to package instructions. 

10-12 large strawberries

Trim berries and cut in half. Pressinto the surface of the baked cake cut side down, but do not bury deep. Cool cake completely. 

1 tub whipped topping

10-12 more large strawberries

1/2 cup fine- chopped walnuts or pecans

Frost cooled cake with whipped topping. Press strawberries into topping, cut side down but do not bury.  Sprinkle with chopped nuts. Wrap and freeze.  To serve, thaw cake just enough to cut into squares.  Serve cold. Makes 12-15 servings. 

      

People are dying in Okecoochee County, Florida and amateur sleuth Farley Halladay, with her  sheriff friend, Danielle Dassault, can't see how the victims are connected. Meet widowed sailor Farley as she seeks a new life on shore after her husband’s death. 

Farley dreams of their former life at sea while operating her online boating business, caregiving for an elderly veteran, juggling a wacko sister and adjusting to life in a 55+ community where every crime lands at her doorstep. Order April Avenger for  Kindle at  https://amzn.to/3EKgaoP .  It's also available on other e-book formats such as Google Play et al. 

ONE- POT MEAL OF THE WEEK 

Nogales Chicken Pasta

There is no need to cook pasta separately. Stewed in a succulent sauce, the pasta soaks up every atom of Nogales flavor. Use any big pot on any type of stove, or cook on the campfire 

20-ounce package (1 1/4 pounds)   boneless, skinless chicken thighs

2 tablespoons vegetable oil

1 onion, diced

1 tablespoon minced garlic

Small can diced green chilies, well drained

2 chipotle chilies in adobo, cut fine

2 tablespoons adobo sauce

2 1/2 cups water

2 teaspoons powdered chicken bouillon 

28- to 32-ounce can of diced tomatoes, undrained

2 teaspoons ground cumin

1 teaspoon chili powder

16-ounce package of medium pasta such as rotini

Optional Garnishes (use any or all)

Sliced scallions

Grated Monterey jack cheese

Sour cream

Minced cilantro

Cut chicken into small bites and sizzle in hot oil in a large pan, gradually stirring in onion and garlic. When chicken is lightly browned and firm add cut-up chilies, adobo sauce, water, bouillon, tomatoes, cumin and chili powder. Bring to a boil and stir in uncooked rotini. Cover reduce heat and simmer 20 to 30 minutes, stirring once or twice, until rotini is tender. Spoon into shallow soup plates and top with garnishes of your choice. Serves 6 to 8. 

 

BLACK POT RECIPE OF THE WEEK 

Hungarian Beef Gravy 

This is an old European recipe brought up to date. In the old country, cooks had to cut the meat in strips. Now we can buy fajita cuts. 

4 to 5 medium onions 

2 thick-cut strips bacon, cut up

2 pounds of beef strips for fajitas

Salt, pepper, dried marjoram or oregano

1 teaspoon sweet paprika

1 tablespoon minced garlic

3/4 cup white wine

Water or broth

1 can  condensed cream of mushroom soup

2 cups  sour cream

Peel onions and cut in crescents. Over high heat fry out bacon. Brown onions, garlic and beef in pan drippings. Sprinkle lightly with seasonings. Pour  wine over all. Cover pot and move to well-started coals/ medium heat. Simmer until meat is very tender, adding water or broth as needed*. 

Whisk soup and sour cream until smooth and fold into meat mixture. Cook on Low another 30 minutes Stir and serve over a starch such as rice, noodles, campfire-baked potatoes, Texas toast, etc. Serves 6 to 8. 

*  It can be difficult to keep foods from boiling dry in a campfire. It depends on the type and availability of  fuel, winds and type of cookware. Cast iron is slow to heat, slow to cool down. Cast aluminum heats more evenly.  Thin pots are quicker to heat up but harder to keep up to temperature. 

LIFESAVER SAUCE OF THE WEEK

Savory Shrimp Sauce

Keep a can of shrimp on hand for times when you have to stretch a small supply of shrimp. Season your shrimp supply lightly, fry in butter until firm, then bulk it up with this succulent sauce. 

Fresh or thawed shrimp, tail off, deveined, cut in bite size if large

Butter

Small can shrimp  (optional)

1 can condensed cream of shrimp soup

1/3 cup heavy cream or evaporated milk 

1/3 to 1/2 cup dry sherry

Drain and pick over canned shrimp and set aside.  After your  fresh or thawed  shrimp is cooked, stir in shrimp soup milk or cream and  the canned shrimp. Heat to an active simmer and stir in sherry to taste. Serve over rice, noodles, toast, biscuits.  

 

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Questions? Suggestions? Email janetgroene@yahoo.com

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. 

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. 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.

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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