No-Vember, Yes Camping!

  

 

Copyright Janet Groene 2024. For rates to use this content or to place an ad, email janetgroene@yahoo.com

 

Thumbnail Recipe of the Week
Anything Goes  “Helper”
    In a zip-top bag place  2 c. macaroni, 1 t. powdered bouillon, 2 T. dried onion bits, 1 T dried parsley flakes. In camp, boil 4 c. water. Add bag of helper. When macaroni is tender add protein of choice e.g. canned chunk chicken, diced ham, cooked hamburger, sliced hot dogs or cooked sausage. Heat thoroughly. Fold in 1/3 c, grated Parmesan or other dry hard cheese. Cover and let steep while cheese melts.

Camping & RV Recipe of the Week
Strawberry Cookie Cake
    Bake this unusual cake in camp or ahead of time at home. It keeps well in an ice chest or refrigerator. 

 

 

 7-8 strawberry newton cookies, cut up
1 box strawberry-flavor cake mix
1 cup water
½ cup vegetable oil
3 eggs
10-ounce jar strawberry jam
1 cup heavy cream or evaporated milk  
    
1. Grease a 9 X 13-inch baking pan. Cover the bottom with  cut-up strawberry newtons.

2. Make the cake mix using the water, oil and eggs. Pour batter  over strawberry cookies. Bake the cake at 350 degrees until it’s springy to the touch and pulls slightly away from sides of the pan.

3. Use the round handle of a wooden spoon to poke holes in the cake after it has cooled 15 minutes.

4. In a small saucepan over low heat, mix the cream and jam until they melt together. Pour gently and evenly over warm cake, coaxing it into the random holes. Cool and chill.

TIPS FOR THE CAMP COOK

    Batter Up!  Here are ideas for a fish fry, tempura, hush puppies and other deep fry treats. 

 
    * A famous seafood chain puts a little vegetable oil in its batter then cooks fish in hot oil. The result is super crispiness. Here’s how: Mix 1 T. cornstarch, 1 c. each water and flour, 1 egg, 1/4 c, vegetable oil,  1 t. each baking powder and garlic salt. Whisk  until smooth. Use as a batter for fried fish,  chicken, mushrooms or vegetables.

    * Instead of milk or water in your batter for fish, use lemon-lime soda, hard cider or beer,

    * Make a batter for fried fish from “complete” pancake mix and milk or light cream.
    
    * Instead of garlic or onion powder use paprika, parsley flakes, dried chives or tarragon, crumbled rosemary or mixed Italian herbs.

    * For each two cups batter for fried fish add 1/2 t. Crystal Light lemonade mix.

 

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, making money on the go,  home schooling if you have kids on board, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes.  

 

BLACK POT RECIPE OF THE WEEK

 

Chicken Drumbeat

    You be the judge when adding moisture.  Just don’t let the sauce boil dry. This soupy, super-saucy recipe calls for plenty of tortillas or torn bread to mop up the sauce.

 

 1 cup cold  water
1 packet chicken gravy mix
2 cups diced onions
28-ounce can diced tomatoes
1/3 cup each raisins and brown sugar
1 teaspoon apple pie spice
1 chicken bouillon cube

6 large, meaty drumsticks OR
6 large, meaty chicken thighs
Water, broth or white wine ad lib
Optional: 2 cups peas or whole kernel corn, thawed

Stir cold water and gravy mix in a large pot. Add onion, tomatoes,  raisins, brown sugar, spice and bouillon. Stir occasionally while bringing to an active simmer over well-started coals. Bury chicken pieces in simmering sauce.  Cover and simmer 45-69 minutes or until chicken is tender and tests done at 170 degrees.

Add water, broth or wine as needed. Stir in vegetables if using.
Simmer another 5-10 minutes. Put chicken pieces in bowls and divide sauce among the six servings.

CAMPGROUND POTLUCK RECIPE OF THE WEEK
White Sangria
    This is a refreshing beverage on a warm day and an affordable aperitif to serve guests.

1 each small orange, lemon and lime
1 each 12-ounce can lemon-lime soda and ginger ale
750-ml bottle white wine or white grape juice
1/3 cup triple sec (optional)

    Wash, cut up and seed fruit and put most of it in a large pitcher, saving some pieces to garnish glasses. Muddle fruit with the soda. Add wine or juice, triple sec and ice. Pour over ice in glasses. Garnish with fruit slices. 

 

BONUS RECIPE
CORNED BEEF & CABBAGE SALAD
    Make this meaty, refreshing salad up to two days ahead to serve in buns, pile on rounds of party rye, or serve in lettuce cups as a main dish salad. 

14-to-16-ooune can corned beef
1 tablespoon lemon juice
4 hard cooked eggs, chopped
2 cups shredded cabbage for coleslaw
1 cup each sweet onion and celery, chopped
1 green sweet pepper, seeded and chopped
½ cup sweet pickle relish

8-ounce carton lemon flavor yogurt
½ cup mayonnaise

    Scrape excess fat from corned beef. Put in a bowl, sprinkle with lemon juice and break up into small shreds. Fold in eggs, vegetables and relish. In a small ow whisk yogurt and mayonnaise and mix well with corned beef mixture. Serve at once or chill. 

  

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

 

BONUS RECIPE
Overnight Express Salad
 Here’s a twist on an ages-old recipe that is ideal for camp meals.

 

 

1 quart sauerkraut, rinsed and drained
2 cups mung bean sprouts, rinsed and drained
1 cup each chopped celery and sweet onion
½ cup grated carrots
1 cup chopped red and green sweet peppers 

 

Dressing:
1 ½ cups vegetable oil
1 cup sugar
1/2 cup apple cider vinegar
1/4 cup water

    Bring to a boil, stirring to dissolve sugar. Put vegetables in a non-metal container and pour dressing over all. Chill 24 hours. Stir and served with tongs or a draining spoon. Lasts for up to a week. 

FREEZE AHEAD RECIPE OF THE WEEK
Pizza Meatloaf

 

2 pounds lean ground meat
1 cup very finely chopped pepperoni
1 cup oatmeal
1 egg
½ cup milk
Small can or jar pizza sauce

Mix well, using half the pizza sauce. Place in a loaf pan slather top with remaining pizza sauce and bake about 60 minutes at 350 degrees. Test for doneness at 165 degrees F. Cool, wrap  and freeze whole, as a loaf,  or wrap and freeze in individual single serve slices. Thaw, heat and serve with buttered noodles or campfire baked potatoes and sour cream.     

 

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Vote Yes for Camp Cooking

 

Blog copyright Janet Groene 2024. To ask about licensing this
copyrighted content or placing an ad, email janetgroene@yahoo.com

 Kindle a campfire. Kiss the camp cook. Rustle up a meal And let's eat!

 

CAMPING & RV RECIPE OF THE WEEK
Oyster Skillet Supper for Two

 

 

1 egg
1/3 cup milk, cream, fish stock or water
1 cup of crumbs made from round, buttery crackers
1 pint oysters, drained and picked over
Small can whole kernel corn, drained
1 rib celery, finely diced

    Generously butter a nonstick skillet. In a bowl whisk the egg and liquid. Fold in cracker crumbs, oysters, corn and celery. Cover tightly and cook over low/medium heat until it sets, about 15-20 minutes. Serves 2 to 4.

Suggested garnish: sour cream, spicy ketchup or soy sauce

 

MIND YOUR MONEY AND YOUR 

PRECIOUS STOWAGE SPACE

  
     Microwave popcorn costs three times more than packaged kernels and takes up ten times more space. For tips on getting the most nutrition per ounce, inch and dollar into your camper's emergency food locker see my Survival Food Handbook . Tips too on water conservation, stove alternatives, cleaning up after a fridge failure and more.   http://amzn.to/1WdYqbe

 

 VEGETARIAN RECIPE OF THE WEEK
Cheese ‘n Chilies Rice

 

4 cups water
3 vegetable bouillon cubes
Medium onion, finely chopped
4 cups instant rice
8-ounce package grated Cheddar cheese
1 pint (2 cups) sour cream (regular, lite or non-fat)
4-ounce can diced green chilies, well drained
1 can whole kernel corn, well drained * 

    Bring water, onion and bouillon cube to a boil. Stir in instant rice. Cover pan and turn off heat. Set aside 5 to 7 minutes or until water is absorbed. Stir in most of the cheese with the, sour cream, corn and chilies. Cover and cook over low heat until heated through.  Garnish with remaining cheese. Serves 4 as a main dish.
* Conserving water?  Use juice from corn (but not chilies) as part of the water measurement.

 

Veterans Day activities fill a four-day weekend in Palm Springs, California and the highlight is a spectacular parade at 3 p.m on November 11.  Bring the family to honor veterans at this stirring parade. Walk to downtown Palm Springs from your RV site at the Happy Traveler RV Park. The park, which is adults only in the winter season,  has a swimming pool, spa and many planned activities and events.  (760) 325-8518; email happytrav@hotmail.com/

 FREEZE-AHEAD RECIPE OF THE WEEK
    Make multiple loaves of this versatile bread and freeze by the loaf or individual slices.

Hawaiian Batter Bread
    Make this sweet “staff of life” with no messy kneading. It’s perfect with a simple supper of soup or scrambled eggs.

 

Small can crushed pineapple, well drained
1 1/3 cups warm liquid (water plus juice drained from pineapple)
1 packet yeast
1 tablespoon honey or sugar
2 3/4 cups flour
½ teaspoon salt

    Liquid should be warm, not hot. Sprinkle yeast over warm liquid and let stand a few minutes, then stir in honey or sugar and half the flour. Beat until smooth, then stir in remaining flour and salt to make a stiff dough. Stir in pineapple. Cover and let rise in a warm, draft-free spot  about 30 minutes. Set the oven for 350 degrees and grease a pan. Stir down the batter and put it in the greased pan. Let stand undisturbed in a warm, draft-free spot  until it doubles in size. Then bake 35 to 40 minutes or until the loaf is golden brown. Cool, wrap and freeze.

 

 

 

 

 Snacks are for indoors, outdoors, hiking, entertaining, lunchboxes, travel and watching the game on TV. Make trail mixes yourself to save money and eliminate ingredients you shouldn’t be eating. See Create A Gorp.
 


BONUS RECIPE
Stained Glass Sugar Free Candy

Can you make them in your team colors?

 

 

 
    This is a fun treat to make for the whole family, especially if you make two or three different batches in different colors.

4 packets unflavored gelatin
2 packages sugar-free fruit flavor gelatin dessert mix
2 cups boiling water
Grainy sugar substitute

    Mix gelatin, sugar substitute and dessert mix in a bowl and stir in boiling water until gel dissolves. This can take several minutes. Pour the mixture into an 8 X 8-inch pan and refrigerate until it sets. Cut it into cubes, roll in grainy sugar substitute and it’s ready to serve at “room” temperature. It doesn’t need further refrigeration, but should be kept in in a cool spot.  


Campground Potluck Recipe of the Week
Autumn Punch

1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
2 quarts of apple juice, divided
1 orange, cut in wedges and seeds removed
Applejack, apple schnapps or or apple liqueur (optional)

 

    In a saucepan, mix brown sugar, spice and a cup of the apple juice. Heat and stir  until spices dissolve. Add this mixture to the rest of the apple juice.
    Garnish each serving with orange wedges.  Serve warm in cups or iced in glasses, adding a shot of applejack or apple liqueur if you like. Makes 8 servings of one cup each. 

What's in your camper's  emergency food stash? See Janet Groene’s Pantry Recipe of the Week, made entirely with shelf-stable ingredients, no fresh ingredients required, at Boat Cook.    

     

BLACK POT RECIPE OF THE WEEK

Ham Crunch with Cream Gravy

 

    I carry a shaker of cinnamon sugar for use on cereal and in recipes like this. Mix 1 cup white or coarse brown sugar with 1 ½ teaspoons cinnamon.

2 cups diced cooked ham
1 teaspoon cinnamon sugar (optional)
2 tablespoons vegetable oil, lard or bacon fat
1 package country gravy mix (2 cup size)
2 cups cold water
1 package croutons

    In a heavy skillet, sprinkle the ham with cinnamon sugar while tossing in hot fat.  While ham turns brown and crispy, whisk country gravy mix into 2 cups cold water and add to skillet. Stir over medium heat until it’s thickened. Just before serving, fold in croutons.

Serve as is or spoon over steamed rice, toast, biscuits, cornbread, campfire baked sweet potatoes or hot, drained ramen.
   

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CAMP COOKS GET MY VOTE

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Thumbnail Recipe of the Week

Pepperoni Muffin  Helper
Seal in a plastic bag: 2 ½ c. biscuit mix, ½ c, fine chopped pepperoni, 1/3 c. nonfat dry milk, 1 c. grated  cheese, 1 t. Italian seasoning.  Keep cool and dry up to 1 week. In camp add water to dry mix to make a thick dough.  Bake in a greased loaf pan or muffin tin(s)  at 375 degrees F.
BLACK POT RECIPE OF THE WEEK
Bonfire Brisket

     Cook this succulent meat  in the oven, a crock pot or in a Dutch oven buried in campfire  coals. Long, slow cooking guarantees a meltingly tender beef roast swimming in oodles of sweet sauce to serve over noodles, rice or campfire-baked potatoes.

 

4-5-pound lean beef roast such as rump roast or brisket
32-ounce jar or can chopped sauerkraut
Large can (28 to 32 ounces) diced tomatoes
One-pound box dark brown sugar

Put the beef in a large pot or Dutch oven and top with the kraut, then the tomatoes, then the sugar. Cover tightly and bake 3 hours at 350 degrees in the oven, 4 hours in a crock cooker on High or to 6 8 hours in a crock cooker on Low. Try not to peek. That lets precious heat and steam escape. 

In the campfire, cooking time depends on how well you tend the coals but allow at least 3 hours over medium coals. Makes 10 servings. 

  Remove meat to a cutting board and stir sauce.

 

 

It's leaf peeping season. See recipes for easy living, less space,  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

 

 

BONUS RECIPE

 Carnival Bulgur Salad

    Here’s a colorful side dish to go with almost anything. Colorful vegetable bits bring fresh flavor to an ancient grain that is pre-cooked and so easy to prepare.

1 1/2 cups plain bulgur (or instant rice)
1 tablespoon olive oil
Medium  red onion, finely diced
Bottled Italian dressing
1 each small yellow squash and zucchini, diced
1 each small red and green sweet peppers, seeded and chopped

    Prepare bulgur or rice according to package directions. Add 2 tablespoons dressing while it’s hot, stirring with a fork to aerat grain. Stir in olive oil and  vegetables, then add dressing to taste. Serve now or chill for later. Serves 4 to 6.

Cook’s note: Make this salad a whole meal by adding chopped hard-boiled eggs or tuna, cooked chicken bites or diced Spam. 

BONUS RECIPE

Minced Beef Curry
    Curries are  versatile one-dish meals to serve in your campsite. Vary them each time with different toppings, different meats or no meat at all.   

 Toppings make curry different each time

 

 

1 tablespoon vegetable oil
1 pound lean, coarsely ground beef (sometimes called chili grind)
Large onion, diced
1 cup (or more to taste)  finely diced vegetable (carrot, celery, squash)
1 tablespoon curry powder (mild, medium or hot)
1 bouillon cube (vegetable, beef or chicken)
1 ½ cups water, divided
1/3 to ½ cup raisins
1 tablespoon cornstarch
Salt, pepper to taste
Cooked rice

Garnishes: chopped peanuts, shredded coconut, chutney, dried cranberries, diced pineapple or banana, crumbled bacon, sliced scallions, mandarin orange sections, chopped hard-cooked eggs, bits of sweet onion.
.
    Heat oil and stir-fry ground beef, breaking it up as you go. Keep stir-frying while adding onions, additional vegetable and curry powder. Add the bouillon cube , 1 cup water and raisins.
    Cover, reduce heat and cook until meat and vegetables are tender. Stir the cornstarch into the remaining half cup of water and stir into the curry until it comes to a low boil. Spoon over hot rice. Pass whatever garnishes you have. 

  *Where is the newest campground in Harden County, Kentucky, the heart of the tourism region?  What national park will close some of its roads to RV’s in 2026?  Where in Michigan is a mobile home park opening to RV overnighters? See late-breaking news for RV travelers  https://solowomanrv.blogspot.com
 

Tips for the Camp Cook

    * Water from campground hookups can vary greatly in taste and hardness, even though they meet tests for safe drinking. With a good filter you’re always assured of consistent good taste in coffee, drinks and food. Mine is plumbed in, with its own faucet at the kitchen sink. 

* Quick  apple butter. Stir 4 oz. jar or packet baby food applesauce +1/2 t. each sugar & cinnamon+1/16 t. ground cloves.  

* Substitute: 2 cups SIFTED (for accurate measuring) powdered sugar= 1 cup white granular sugar or packed brown sugar.

* To add a nutty flavor to biscuits, substitute up to 1/4 up pecan flour for each cup of all purpose flour

 

Campground Potluck Recipe of the Week

   Everyone loves finger foods at potlucks. Serve these poppers cold as an appetizer. Cornflake crumbs add a unique flavor and sweetness. Then use bread crumbs for the coating. 

Fish Cake Poppers
    Here’s a use for economical canned seafood or leftover cooked seafood from your own hook and line.
This recipe is easily multiplied.
    
2 cups flaked, cooked, drained  fish
1 cup cornflake crumbs
½ cup sliced scallions
1 egg
1 tablespoon each sherry and Worcestershire sauce
1/4 each teaspoon salt, pepper
Seasoned bread crumbs
Vegetable oil for frying
Cocktail sauce

    In a bowl combine fish, cornflake crumbs, egg, onion, Worcestershire, salt and pepper. Shape mixture into small patties, using about 1 tablespoon per patty.  Dip in bread crumbs and fry in hot oil until brown and crispy.  Remove to paper towels to drain and cool. Just before serving, top with a tiny dab of cocktail sauce, tartar sauce or remoulade.  Serve at room temperature or chill to serve later.  

See tasty, easy, no-cook recipes for homemade trail mixes, some sweet for snacks and others savory and hearty for backpack meals. With homemade trail mixes you can fine-tune ingredients for your own diet,  then package in right-size portions for YOU. Save heaps of money too 

Go to https://createagorp.blogspot.com

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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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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.

 

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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/ 

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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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