Easy Meals For RV,, Glamping & Camping

Copyright Janet Groene 2025. To donate in support of this ad-free, 52-week  blog use your Paypal account to send $10 a year to janetgroene at yahoo.com 

Count your camping blessings.  RV-ing,  glamping and tenting are waiting for us Out There with a bounty of fresh air, gentle winds, cold nights for snuggling in a sleeping bag and a crackling campfire to brew your morning coffee hot and strong.

 Let's eat!

RV and Camping Meal of the Week

Unstuffed Cabbage

Get all the delicious taste of stuffed cabbage in a shortcut dish that throws together in minutes.

12-to-14-ounce package shredded cabbage coleslaw mix 

2 tablespoons canola oil

Small  onion, finely diced

½ cup raisins

28-ounce can diced tomatoes

1 packet (4 servings)  ready-to-serve brown rice

14-ounce package cooked meatballs, thawed

Salt, pepper to taste

In a large wok, pot or skillet sizzle cabbage in hot oil, gradually adding onion until vegetables are limp. Stir in raisins, tomatoes and rice. Bring to a boil. Cover and nestle meatballs in the vegetables. Heat through, adjust seasonings and serve in 4 to 6 portions.

See more of Janet Groene’s galley-ready recipes at BoatCook

Camp Cook Tip of the Week. Bake sweet potatoes in the campfire, split open and drizzle  with butterscotch ice cream syrup. To receive a full page  of camp cooking tips FREE by return email, go to  janetgroene@yahoo.com and put Cook Tips in the topic line. Tips will be chosen at random from my archives. 

THE GIFT KEEPS ON GIVING

AND ONE SIZE FITS ALL

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 grate.  

https://amzn.to/3nNndWY 

FOIL MEAL OF THE WEEK

HamBana Bundles

This is a melty, knife-and-fork meal to eat right out of the foil.

For each person  you need:

2 thin slices deli ham

1 thin slice cheese 

Firm, ripe medium banana

Mustard

1/3 to ½ cup canned pork ‘n beans

Set out a square of foil and spray or grease the center. Cut the banana in half lengthwise, then cut each half in half. Lightly spread each ham slice with mustard.

Put two banana slices on the center of the foil, cut side up. Top with a slice of ham, two more bananas, another slice of ham, cut down down, then a slice of cheese. Top with beans.

Fold foil to form a packet and place on a Medium grill, banana side down. Heat without turning.  Handle carefully and beware of steam when opening.   Serve with bread sticks and a salad on the side.

TRAVEL EMERGENCIES HAPPEN

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

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

BLACK POT RECIPE OF THE WEEK

Winter Vegetable Soup

This soup is theater. The whole cast gathers around to keep the fire going, chop, peel,  slice, stir and tell tall tales while the chicken creates a  low fat broth to coddle colorful vegetables.  

3 pounds boneless, skinless  chicken, cut in small bites

10 cups water

1 tablespoon  powdered chicken bouillon

3-4 ribs celery, diced

2 medium onions, diced

1 tablespoon minced garlic

1 can diced tomatoes with juice

Bring to an active simmer in a large pot over a hot fire. Meanwhile cut up and add:

4  carrots, peeled and diced

3 medium potatoes scrubbed and diced

1 or 2 medium turnips, peeled and diced

1 tablespoon each mixed Italian seasoning and dried parsley flakes

1 teaspoon powdered ginger

Optional: 1 teaspoon Kitchen Bouquet or Gravy Master

Several turns of the pepper mill

Keep fire at an active simmer. Cover. Stir occasionally and  watch to add water if it gets too thick. 

Ten minutes before serving time, add 

2 cups small broccoli florets

Two minutes before serving, add

2 cups thawed peas

Adjust seasonings to taste.  Serves 12 to 14. 

NO-BAKE DESSERT OF THE WEEK

Sweet ‘n Salty Peanut Squares

10-ounce package of Fritos corn chips

1 ½ cup unsalted dry roast peanuts

1 cup mini chocolate chips

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter

1/4 cup chocolate jimmies (optional)

Generously butter a 9 X 13-inch pan.  Mix Fritos, peanuts and chocolate chips and spread half of this the mixture in the pan.

Bring corn syrup and sugar to a boil. Stir in peanut butter. When it’s well blended, fold in the rest of the Fritos mixture and quickly spread in the pan. Sprinkle with chocolate jimmies. 

Cool completely before cutting in 24 squares. 

LIFESAVER SAUCE OF THE WEEK

 When a dish turns out a bit dry or colorless or bland,  hide it under a sensational sauce. Served bubbling hot, this gravy also helps keep the heat in on a cold winter day. 

Honey Mustard Gravy

2-cup packet country gravy mix

1 1/2 cups water

1/4 cup yellow mustard

1/3 cup honey

Whisk gravy mix with 1 ½ cups cold water and cook, stirring until it begins to thicken. Stir in mustard and honey. Continue  stirring over medium heat until it’s smooth and thick. Add  water if needed. Spoon over grilled chicken or chops, roast beef sandwiches, cheese omelet or buttered egg noodles. Makes about 2 ½ cups gravy.

 Campground Potluck Recipe of the Week

(Great for tailgating too!) 

Pumpkin Biscuit Hamwiches

These finger food quickies can be served warm or cold for breakfast, brunch,  lunch, a snack or just about any time. Make a big batch and thaw a few at a time as needed.

3 cups flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1/4 cup white or brown sugar

1 teaspoon pumpkin pie space

1/3 cup canola oil

½ cup milk

15-ounce can pureed pumpkin (not pumpkin pie filling)

Mix dry ingredients. Whisk wet ingredients in a large bowl and gradually mix into wet ingredients. Dough should form a ball. If it’s too wet, add a little flour. If it’s too dry, add a little milk. 

Knead dough only just 4 or 5 times on a floured board or towel. Do not over-mix. Pat dough to ½ inch thickness and cut for biscuits. 

Bake at 400 degrees F. until golden. When they are cool enough, split and make ham sandwiches (mustard optional).  Makes about 24. 

Wrap individually in foil to heat on the grate or in waxed paper to nuke. Freeze for up to 4 weeks..

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Hot Meals for Frostbite Camping

 Copyright Janet Groene. This blog has had more than 292,000 views. To place your ad on all six Groene sites for one low rate, email janetgroene(at) yahoo.com

Frostbite camping builds character. Let's get out there, put another log on the fire and make coffee!  

Camp And RV Recipe of the Week

(Scroll down for Campground Potluck Recipe of the Week)

Ham 'n Noodle Hotpot

Like many of my shortcut recipes, this one is made of familiar ingredients but is prepared in a way that saves time, space, water and mess. Additional shortcut: pour liquid eggs from a carton. 

2 cups medium egg noodles

2 cups water

8-ounce brick of cream cheese, diced

1 pound canned ham or deli baked ham diced

3 eggs

1 teaspoon seasoned salt

½ teaspoon smoked paprika

Optional: 2 teaspoons prepared mustard

1/2 cup thawed peas

Bring 2 cups water to a boil and cook noodles under tender. This is less water than called for on the package, so you may have to use the back of a spoon to keep noodles under water until they soften. Drain cooked noodles, saving  water.

 Fold diced cream cheese into hot noodles. Cover and set aside in a warm spot. Cream cheese will melt further. Whisk eggs with seasonings and a cup of  the saved water. Fold into noodles with the ham. Cover and cook over low heat, sitting occasionally. Add  more water if needed. Stir in mustard and/or peas to heat through. When  eggs are set, serve hot. Makes 4 to 5 portions.  

VEGETARIAN DISH OF THE WEEK

Pressure Cooker  Minestrone

If you don’t have a pressure cooker, consider getting one to save time and  fuel. While electric pressure cookers are popular, a non-electric pressure cooker can be used on any RV or camp stove when bookdocking.  No electric needed. 

1/3 cup lentils, rinsed

4 cups water

4 vegetable bouillon cubes 

1/3 cup tiny pasta or broken spaghetti

1 carrot, peeled and diced

2 stalks celery, trimmed and diced

Medium onion, peeled and diced

14.5-ounce can diced tomatoes

Small can sliced mushrooms, drained

1 tablespoon Italian seasoning

15-ounce can kidney beans

Grated cheese for serving

Pick over, rinse and drain lentils and place in the cooker with everything but the kidney beans. Bring to full pressure 5 minutes and let pressure return to normal on its own. Stir in kidney beans and heat through. Serves 6. 

Slow cooker method: Proceed as for pressure cooker but don’t add pasta until soup is hot (after about 1 hour on High).  Then cook  5-6 hours on Low. 

Cook’s note: serve with a sprinkling of Parmesan cheese. Haveave plenty of chunky Italian bread to go with it.

Camp Cook Tip of the Week: When time and fuel are short, rely on dried lentils or split peas rather than dried beans. Beans are more economical but require soaking and/or long cook times.  Lentils and peas cook in a pressure cooker in mere minutes.  

TRAVEL EMERGENCIES HAPPEN

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

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

FREE TIPS FOR THE CAMP COOK

Get  FREE by email  a  full page of my “Tips for the Camp Cook”. Each page will  be chosen at random from my archives.  Accent is on saving space, fuel, water and mess in camping, RV travel, glamping, boat galley and at home.  Email janetgroene@yahoo.com by 12/15 and put Camp Cook Tips in the topic line. 

SKILLET MEAL OF THE WEEK

Breakfast Cookie Cakes

1/4 stick butter

1/3 cup sugar

1 cup  diced moist  dates

2 beaten eggs

3 cups crisp rice cereal

Coconut flakes or coarsely chopped nuts

In a large skillet, melt butter. Stir in sugar and diced dates. Add eggs over medium heat and stir until it forms a ball. Remove from heat and stir in cereal and nuts.

When it’s cool enough, form into patties or balls. Roll in coconut or chopped nuts. Just grab and go, Serves 2 to 4. 

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.  Squeezed for time? Amazon will  gift wrap and ship it for you.   

https://amzn.to/3nNndWY 

Campground Potluck Recipe of the Week

(Great for tailgating too!) 

Greek Cabbage Casserole

This winter casserole takes long-slow cooking in campfire embers or in the oven.  Or,  make it in a slow cooker set on Low for 6 hours. It's a great accompaniment for burgers or brats from the grill. 

2 pieces thick-sliced bacon cut up

1 cup sliced mushrooms

Large onion, diced

1 teaspoon minced garlic

14-ounce package shredded cabbage for coleslaw

1 cup water + 2 beef flavor bouillon cubes

½ teaspoon each  dried thyme, grated nutmeg, salt, pepper

2 teaspoons sugar

2 cups cooked  rice or orzo

1 cup diced, drained Roma tomatoes

Sizzle bacon in a Dutch oven. When bacon is crisp and fat rendered,  gradually add mushrooms, onion, garlic and cabbage to coat. Add water. Bring to a boil and add bouillon and seasonings. Stir to mix well.  Top with a layer of rice or orzo.  Dot with tomato bits. Cover and cook over low/medium heat or 350 F. oven until vegetables are tender. Serves 6 to 8

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Did you know?  Throughout the Yacht Yenta books, Farley shares shortcut recipes from the days when she was the cook on a charter boat. 

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

FOIL MEAL OF THE WEEK

Eat foil meals right out of the  foil

Potato Pie Italiano

½ pound prosciutto or deli baked ham

½ pound smoked provolone cheese

4 slices from a large onion

4 pats butter

1 tub ready-to-serve mashed potatoes

 4 hard cooked eggs

Set our four large squares of foil and generously spray or grease the centers.  Cut cheese and prosciutto in thin strips Place an onion slice on each foil center to form a floor for the potatoes. Top onion with a thin pat of butter. 

 Form a nest of mashed potatoes atop onions and top each with a halved hardboiled egg and some of the meat and cheese.

Bring up corners of the foil and twist to form a seal and a handle. (Think of a large Hershey’s Kiss).  Place over well-started coals,  onion side down, and roast over low/mediium heat until heated through. No turning needed if heat is kept mderate.. 

 BONUS RECIPE

Cabbage ‘n Kielbasa Creole

Pre-shredded cabbage is a huge time saver

14-ounce package Kielbasa

14-ounce package shredded cabbage for coleslaw

Large green pepper, cut in small dice

2 tablespoons flour

1 tablespoon Creole seasoning

28-ounce can  diced tomatoes

Grease a large-bottom pot or skillet. Cut kielbasas in half lengthwise, then in 4-inch pieces. Place in a single layer in the skillet, cut side down. Cover with a layer of cabbage and diced pepper. Sprinkle with flour and Creole seasoning. Pour tomatoes over all. Do not stir. 

Kielbasa toasts on the bottom

Cover and bake over low/ medium coals 60 minutes or until bubbly.

LIFESAVER SAUCE OF THE WEEK

Spicy Tomato Gravy

Cover a blemish or burnt spot. Spice up a blah dish. Sauces save the day. 

Medium onion, chopped fine

2 ribs celery, chopped  fine

1 tablespoon vegetable oil or bacon fat

1 cup ketchup

1/4 cup lemon juice

3 tablespoons bottled horseradish

1 ½ cups V-8 juice

2 tablespoons flour

Salt, pepper

Sizzle onion and celery in hot fat until crisp-tender. Stir in ketchup, lemon juice and horseradish over low heat. Whisk flour into V-8 and stir in until sauce thickens. Adjust seasonings.  Makes about 2 ½ cups gravy to spoon over burgers, chops, grilled salmon, fried  eggs, rice pilaf or hot roast beef sandwiches. 

    

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Camping,, Glamping, RV Meals Soup to Nuts

Copyright Janet Groene 2025.

RV & CAMPING RECIPE OF THE WEEK

Creamy Chicken Italiano

Tired of tomato based campground meals? Here’s a change-up dish to ladle over biscuits, buttered noodles,  toast, packaged  Chinese crisp  noodles, pasta, rice or polenta. 

6 servings boneless, skinless chicken breast

1 tablespoon vegetable oil

1 pint sliced fresh mushrooms

1 envelope dry Italian salad dressing mix

1/3 cup water

8-ounce brick cream cheese

1 can condensed cream of celery soup

½ cup milk, broth, water or white wine

Cut chicken in bite size and sizzle in hot oil until browned. Gradually add mushrooms to brown them too.

Reduce heat. Sprinkle chicken with salad dressing mix. Drizzle with water. Cover and cook 10-15 minutes until chicken bits are done. Soften cream cheese to “room” temperature and whisk with the condensed soup and milk,  broth or wine. Stir into chicken and cook until hot and saucy. Serve over the starch of your choice. Serves 6. 

Too much for one day? No problem. Refrigerate leftovers and serve over a different base tomorrow. 

THUMBNAIL RECIPE OF THE WEEK

Take along a small bag of pre-measured ingredients, then complete the recipe in camp days or even weeks later.. 

ABC Soup

In a zip-bag put 1 pkt. noodle soup mix. ½ c.  alphabet pasta, 1 tomato flavor & 2 chicken flavor bouillon cubes, 2 T. each diced dried onions & dried parsley flakes. In camp bring 6 c, water to a boil, Add dry mix and cook, stirring occasionally, under tender. Optional:  add cooked chicken, fish or chopped  hard-boiled eggs.  Tip: do not unwrap bouillon cubes until ready to use. 

 

CAMPGROUND COMFORT FOOD OF THE WEEK

Barleycorn Broth

Hot and heart warming, this recipe is easy to make in camp or freeze it ahead for warmups later.

½ pound mushrooms, chopped

Medium onion, chopped fine

1/3 stick butter

4 cups water, divided

4 chicken, beef or vegetable bouillon cubes

3 tablespoons soy sauce

½ cup quick pearled barley

1/3 cup flour

1 tablespoon dried parsley flakes

Sizzle mushrooms and onion in hot butter until limp. Add 3 cups water, bring to a boil and stir in bouillon and soy sauce. Stir in barley. Reduce heat. Cover and cook until barley is plump and tender. Whisk flour into remaining cup of cold water and stir into the soup until it thickens. Stir in parsley flakes. Adjust seasonings (careful with the salt!)  Add more water if needed.  Serve in soup bowls. Serves 4 to 6. 

 Suggested garnish: a jigger of dry sherry, a dollop of sour cream, a drizzle of heavy cream or a shower of coarsely chopped walnuts. 

Campground Potluck

Recipe of the Week

Brats ‘n  Baked Apples

Have a bratwurst cookout and win raves with this recipe. The apples also  work well with ham or pork chops. It’s great for a tailgate party too.  

Nestle brans in a bed of apples

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

1/2 cup each dried cranberries and white wine or white grape juice

1 teaspoon ground cinnamon

1 tablespoon quick tapioca

½ stick butter

Grease a heavy pot or Dutch oven. Add undrained apples, cranberries and wine or juice. Stir in tapioca and dot with butter. Cover and cook over low-medium heat 40-60 minutes until tapioca is plump. Nestle 8 or so  cooked brats in the apples and serve hot.  

What to do with leftover gelatin dessert mix?  Make hot drinks. Stir ½ to 1 teaspoon of the dry mix into a cup of very hot water. 

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 grate.  

https://amzn.to/3nNndWY 

BONUS RECIPE 

Chicken Custard Pie

2 cups seasoned stuffing mix

Water

1 egg

2 ½  cups diced cooked or canned chicken

15-ounce can peas and carrots, drained

1 can condensed cream of chicken soup (preferably low sodium)

2 eggs

1/4 cup milk or water

Set the oven to 350 degrees. In a bowl, whisk the egg. Add stuffing mix and enough water until it sticks together. Press it into the bottom and sides of a buttered baking pan  to form a crust. Fill crust with chicken and vegetables. Whisk soup, eggs and milk or water and pour over the chicken. Bake 35 minutes or until a clean knife plunged in the center comes out clean. Let stand 5 to 10 minutes and cut in squares or wedges.  Serves 6. 

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

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

LIFESAVER SAUCE OF THE WEEK

Shortcut  Onion Sauce

The  right sauce can cover an over-browned pancake, moisten dry burgers or wake up a bland dish. Try this bold sauce  on meat, fish, campfire-baked potatoes or sunny-side-up eggs. 

 

1 can condensed onion soup

1/4 stick butter

1 teaspoon sugar

2 tablespoon flour

1 cup cold milk 

Heat undiluted soup and butter. Whisk flour and sugar in milk and stir into hot onions. Stir over low-medium heat until it thickens. Thin to taste with milk or water. Adjust seasonings. The soup is salty so you may not need more salt. Serve hot.   

NO-OVEN DESSERT  OF THE WEEK

Fruit Pudding with Dumplings

Select colorful fruits in lite syrup or their own juices such as pineapple tidbits, peaches, pears, mango, blackberries, fruit cocktail 

2 to 3 cans fruit and their juices

1/4 stick butter

1 cup biscuit mix

½ teaspoon cinnamon

1/3 cup sugar

Milk or light cream

Put two cans of fruit and their juices in a large  pot. Dot with butter. Whisk 1 cup biscuit mix with 1/3 cup sugar and 1 teaspoon cinnamon. Add enough milk or water to make a thick dough. Bring fruit to an active simmer low boil and drop dough by teaspoons. 

Reduce heat and simmer 10 minutes uncovered. Add water if needed,  then cover tightly and cook 10 minutes more. Spoon into serving bowls, topping each serving of fruit with a dumpling or two. Serve for dessert or breakfast, plain or topped with vanilla yogurt. Serves 6. 

Cozy up in your sleeping bag tonight with a new ebook. 

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

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

BLACK POT RECIPE OF THE WEEK

Cook’s note: Campfire recipes may need more water to keep from burning or more cook time to compensate for cold winds and  the condition of the fire. That's why recipe instructions aren't always exact.  This meaty recipe is easily multiplied to serve a crowd.

Beefy Italian Hot Hoagies

3 cups water, divided 

4 beef bouillon cubes

1 tablespoon each minced garlic and mixed Italian seasoning

2 pounds deli roast beef, torn in shreds

2 green peppers, cut in crescents

2 large onions, cut in crescents

6-ounce can tomato paste

10 to 12 hoagie rolls

Bring two cups water to a low boil and dissolve bouillon. Stir in garlic, Italian seasoning, beef, peppers and onions. Let stew over the fire until vegetables are tender. Whisk tomato paste into remaining cup of water and add to the pot. Heat through. Use tongs to fill hoagie rolls with meat and vegetables. Drizzle hoagies with sauce or put in bowls to provide as a dipping sauce. Add sauce to taste. 

See more of Janet’s galley-ready recipes at https://www.BoatCook.blogspot.com

Snack healthier, cheaper with homemade trail mix recipes. HttpS://www.CreateAGorp.blogspot.com 

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S

Outdoor Food, Outside the Box

 Blog copyright Janet Groene 2025. To ask about placing your ad on all six Groene food,, travel, camping and boating sites for one low rate,  email janetgroene@yahoo.com

Camp and RV Recipe of the Week

Cajun Pork Stew and Cheese Grits

Instant cheese grits make this dish a snap to serve any number from one to a dozen. This recipe is enough for 4-6.  Refrigerate leftovers for a repeat performance.

1 ½ pounds lean pork in bite size

1 ½ teaspoons Cajun seasoning such as Tony Cachere’s

2 tablespoons bacon fat, shortening or vegetable oil

Medium onion, diced

2 stalks celery, sliced

Large green bell pepper, seeded and diced OR

2 small sweet peppers, red and green

1 tablespoon minced garlic

14.5-ounce can diced tomatoes 

Toss pork with seasoning. In a pot brown pork in hot fat. Top with cut up vegetables. Cover and cook until pork is tender.

Make instant grits in individual bowls and spoon stew on top.

Campground Potluck Recipe of the Week

Orange Julius Souffle'

To “lighten” the recipe use sugar-free gelatin and pudding mixes, skim milk and low-fat whipped topping.

10-ounce angel food cake

4-serving packet orange gelatin dessert

1 cup boiling water*

4-serving package instant vanilla pudding

1 2/3 cups cold milk

1 carton whipped topping, thawed but cold

10-ounce can mandarin oranges, well drained 

Cut or tear the cake into bite size and place in a large zip-top bag. Dissolve gelatin in boiling water. Cool to lukewarm and and toss with cake bits until they are mottled with orange. In a bowl whisk vanilla pudding with 1 3/4 cup milk. 

Pour into the bag and gently  “work” the bag to mix evenly with the cake pieces.  Spread mixture in a 9 X 13-inch dish, pressing with the back of a wet spoon to make an even layer. 

At this point the dish can be covered and chilled. To serve, “frost”  with topping, arrange well-drained oranges on top and cut in squares. Serves 10. 

* Juice from the oranges may be used as part of the water measurement. 

See more of Janet Groene’s shortcut recipes for the small galley, tiny home, glamping, RV and outdoor kitchen at Boat Cook.

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 grate.  

https://amzn.to/3nNndWY 

Homemade trail mix and snacks are healthier, cost less and can be packaged in re-usable bags to save money, save the environment and control portion sizes. See new recipes, most of them no-cook,  at Create A Gorp.

Camping and RV cook Tip of the week. Turn any  plain sandwich into a hot, knife-and-fork main dish. Dip the entire sandwich in beaten egg as for French toast. Fry in butter until toasty (not recommended for sandwiches that contain raw vegetables such as lettuce or coleslaw.)Eat now or plop a fried egg on top. Go even further by topping all this with cheese sauce, marinara or gravy.  

Get a full page of camp cook tips free, chosen at random from our endless list. Email janetgroene@yahoo.com and put Camp Cook Tips in the topic line. 

BONUS RECIPE

Skillet Fruitcake

This recipe takes a can of fruit cocktail or peaches, pears, pineapple tidbits, pie-sliced apples or pitted cherries. Stovetop baking takes practice and much depends on the type of stove and type of skillet. Cast aluminum spreads heat best. In any case, peek as little as possible. The aim is to provide an even envelope  of heat while the cake rises. 

2 cups flour

1 tablespoon baking powder

Sugar*

1 cup liquid**

1/4 cup vegetable oil or melted butter

 14 t 16-ounce cam fruit, well drained

* If fruit is canned in sugar syrup, “lite” syrup or its own juice, use little or no sugar. Otherwise add 1/3 to ½ cup

** Drain canned fruit and add water to make one cup liquid

Generously grease a cold 10-inch skillet with a good lid. In a bowl whisk flour, baking powder and sugar if using. Stir in liquid and vegetable oil. Fold in fruit. Put batter in the cold, greased pan. Cover. Cook over medium-low heat until it’s firm and springy to the touch. Top will not brown and cake will be moist. Turn out cake onto a cutting board or, if it sticks, serve with a spoon.  

Tips for the Camp Cook Mix it up. Instead of water, add coffee to chocolate cake mix, apricot nectar or orange soda to lemon cake mix or apple juice to spice cake mix Save some of the same liquid to use instead of milk when making powdered sugar frosting. 

FREE. Get a full page of camp cooking tips, chosen at random from my every-changing files. Email me and put Camp Cook Tips in the topic line.

 

FOIL MEAL OF THE WEEK

Tamale Tower

For each foil meal you will need:

1 slice from a large onion

 2 or 3 cans beef or beef+pork tamales

1 sliced from a large tomato

1 slice American cheese

Set put a square of foil for each person  and grease the center. Place an onion slice on the greased  spot and top with 2 or 3 tamales. Add the tomato slice and cheese slice. Drizzle with sauce from the can. Wrap and seal foil and place on the griil, onion side down. Heat through, turning several times. 

    Be cautious when opening the packet. Steam will be scalding. Eat right out of the foil. Pass shakers of hot sauce or a dish of lime wedges. 

Vegetarian RECIPE OF THE WEEK

Crackin’ Good Onion Pie

1  ½ cups soda cracker crumbs

1/3 stick butter

Set the oven to 325 F.  Mix crumbs with melted butter and press into bottom and sides of a 9-inch pie plate. Bake 5 minutes.  Cool.

Press crumbs into pie plate

3-pound bag of onions, trimmed and diced

1/3 stick butter

1 cup milk

3 eggs

1 tablespoon regular or self-rising flour

½ teaspoon each salt, pepper and ground nutmeg

8-ounces grated cheese such as Cheddar

Stir-fry onions in hot butter until tender. Drain well. Let cool while you whisk eggs, flour,  milk and seasonings. Spread onions in the crust and pour egg mixture on top. Bake 45-50 minutes or until filling is set. Cool at least 10 minutes. Cut in wedges. Serves 4 to 5 as a main course or  more as a side dish. 

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

Women in the RV realm get together at

Janet Groene's  Solo Woman RV.

Do not confuse this site with another site for Solo Women plural

MAKE AHEAD RECIPE OF THE WEEK

Cold ‘n Crisp Carrot Salad

Time saver: Packaged grated carrots are now available in many supermarkets. 

1 packet lemon flavor gelatin mix

1 cup boiling water

2 cups grated carrots

1 green pepper, seeded and diced fine

Medium sweet onion, diced fine

14-ounce tub cottage cheese

8-ounce tub plain yogurt

Mix in the order given and chill.  Serving suggestion: spoon into lettuce cups. Serves 6-8. 

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COMMENTS? QUESTIONS? CORRECTIONS WELCOME AT JANETGROENE(AT) YAHOO.COM