Camp And RV Cook

Friday, January 23, 2026

Winter Meals for Cold Campers

WARM MEALS FOR

WINTER CAMPING

CAMPING & RV RECIPE OF THE WEEK

Limoncello Salmon

Limoncello is a sweet liqueur usually served ice cold. It’s available at the liquor store and can also be homemade.

3-to 4-pound salmon fillet

Salt, pepper, dried thyme

1/2 stick butter (no substitutes)

1 fresh lemon

2 medium onions, sliced thin

1 cup limoncello, divided

Lay out of large sheet of heavy duty foil and butter the place where you’ll lay the salmon fillet.

Pat salmon dry and spread with softened butter. Sprinkle lihtly with salt ,pepper and thyme. Cover with thin-sliced lemon and onions. Drizzle evenly with ½ cup limoncello.

Fold foil around salmon to form a leakproof seal and place over well-started coals. Cook 5 minutes, turn, cook 5 minutes more and test for doneness (at least 145 F.) with an instant reading thermometer. Exact cook time depends on fire management and the wind. One rule of thumb for salmon is 10 minutes per inch of thickness.

Carefully unwrap salmon (beware of hot steam) and test for taste. Drizzle with more limoncello to taste. (You may not need more.)

Homemade Limoncello

Even organic lemons may be waxed, so I recommend a quick dip in boiling water before peeling.

10 organic lemons

750 ml bottle of unflavored 100 proof spirits such as vodka or grain alcohol.

2 cups sugar

2 cups water

Peel only the thin yellow rind of the lemons. Cut it up and place in a quart jar with the spirits Lid tightly and keep in a cool, dark place for one to 4 weeks. (Longer is stronger). Strain through a coffee filter. Discard solids.

Boil sugar and water to make a syrup. Cool completely and add to the infused alcohol. Keep limoncello in the refrigerator or freezer and serve cold by the shot.

Cook’s note: If you prefer a sweeter drink with less alcohol, add another cup or two of sugar syrup. While sweetness and salmon go well together, don't over-do it here.

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ONE SIZE FITS ALL

COOKING ABOARD YOUR RV

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CAMP BREAKFAST OF THE WEEK

Need a quick breakfast before getting an early start? These hearty squares will jump start the day. Always have a good supply on hand in the fridge or freezer.

Fruit and Nut Squares

6-ounce jar maraschino cherries

3 eggs

½ cup sugar

2 cups flour

2 teaspoons baking powder

8-ounce package diced pitted dates

1 cup coarsely chopped walnuts

Grease a sheet pan (about 16 X 11 X 1). Set the oven to 350 F.

Drain and chop cherries, saving the juice. Beat eggs with the sugar, flour and baking powder. Fold in nuts, dates and cherries with enough of the juice to make a batter, (Add water if needed.)

Spread batter in the pan and bake 20-30 minutes or until springy to the touch. Cut in squares and wrap individually in waxed paper for easy serving on the go.

LIFESAVER SAUCE OF THE WEEK

When you need to put a ruffle on a plainjane meal or add flavor to a so-so dish, reach for a lifesaver sauce.

Red, White 'n Bleu Sauce

1 can low sodium condensed cream of tomato soup

1/8 teaspoon ground cloves

4-ounces crumbled bleu cheese

About 1/3 to 1/2 cup milk or light cream

Heat soup gently with cloves. Stir in crumbled cheese to heat through, adding milk or cream to thin to taste. Do not boil. Spoon hot over poached fish, grilled burgers, plain rice or cooked vegetables such as green beans or carrots..

VEGETARIAN DISH OF THE WEEK

Pearls and Pigeon Peas

Also known a gandules, pigeon peas have 21 grams of protein per 100 grams. They are a popular food source in the Caribbean and in other parts of the world. Known by many other names, they show up in ethnic dishes including curries, soups and stews. They may be white green or brown and are sold fresh, dried and canned.

12-ounce bag of pearl onions, thawed

1 cup water

6-ounce can tomato paste

1/4 stick butter

1 teaspoon each vinegar and dried, crumbled thyme

2 cans pigeon peas (Gandules) drained and rinsed

1/4 cup maple syrup or “lite” molasses

Salt, pepper

Cook onions in water until crisp tender. Do not drain. Stir tomato paste into the hot onions to form a sauce, adding water if needed. Add the butter until it melts. Fold in vinegar, thyme, beans and syrup. Season to taste. Heat gently and serve over tice, split biscuits, rice, campfire baked sweet potatoes or torn bits of naan or tortillas.

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PANTRY RECIPE OF THE WEEK

Creamed Peas on Toast

Gourmet, it isn’t but this desperation meal can be put together from your emergency pantry in minutes, then heated quickly on any heat source.

1 can condensed low sodium cream of mushroom soup

½ soup can milk or water

1 can deviled ham

1 can sweet peas, drained

In a small pan stir soup, milk and deviled ham. Stir until smooth. Fold in peas. Heat and serve over toast, biscuits, crisp Chinese noodles or broken crackers.

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BLACK POT RECIPE OF THE WEEK

Aromatic with flavors favored in Middle Eastern desert cultures, this stew simmers on the campfire, sending seductive smells into the air.

MOROCCAN LAMB STEW

2 tablespoons olive oil

1 pound lean, boneless lamb for stew, cut in small bites

Salt and pepper

1 cup pitted, dried plums, cut up

1 cup dried apricots, cut up

Large onion, diced

1 cup water

1 chicken or beef flavor bouillon cube

1 small orange

½ teaspoon each cinnamon and ginger

1/8 teaspoon ground cloves

2 or 3 cans garbanzo beans (chickpeas)

4-ounce package sliced almonds

Heat the oil over a hot fire. Lightly salt and pepper the meat. Brown meat in hot oil. Add the fruit, onion, water and bouillon and bring to a boil. Stir, then move the pot to a more moderate place over the fire for long-slow simmering.

Cut the un-peeled orange into tiny bits. Discard seeds and stir orange into the pot with the spices. Simmer ad lib, stirring occasionally and adding water to keep it from boiling dry. When lamb is tender, stir in the drained, rinsed garbanzo beans and simmer until serving time, adding water or broth as needed. .

Serve as is or spoon over hot rice, couscous or quinoa. Garnish with sliced almonds.

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 unexpected delays, a sudden 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

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Friday, January 16, 2026

Camp Cook Tricks for '26

Blog copyright Janet Groene 2026.

RV & Camping

Recipe of the Week

Soused Shrimp Skillet

14-ounce package cooked shrimp

2 thick slices bacon, diced

Medium onion, diced

1 cup long grain white rice

28-ounce can diced tomatoes, undrained

1/3 cup each dry white wine and water

1 chicken flavor bouillon cube

Thaw and drain shrimp. Fry out bacon pieces and drain on paper toweling. Sizzle onion and rice in remaining bacon fat. When onion is crisp-tender, add tomatoes, water and wine. Bring to a boil and stir in bouillon cube.

Reduce heat, cover and cook 20-30 minutes without stirring. Fold in shrimp and heat through. Serves 4.

TAILGATE DISH OF THE WEEK

Potluck Party Chicken

Serve this succulent chicken dish warm or cold. Everyone will want to know your secret ingredients.

12 to 14 small drumsticks

1 stick butter

1 cup French dressing

10-ounce jar apricot jam

1 envelope dry onion soup mix

1 teaspoon dry mustard

Set the oven for 350 degrees. Melt butter in one or two disposable baking pans and arrange chicken pieces in a single layer. Turn each piece to coat with melted butter.

In a medium bowl whisk together French dressing, soup mix, jam and mustard until well blended. Spoon over chicken, covering as evenly as possible. Bake, uncovered, for 45-60 minutes until chicken tests done at 170 F. Bring tongs for serving warm or cold. Serves 12 to 14.

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PANTRY DISH OF THE WEEK

Stranded? Broke? Out of fresh food? Keep a file of recipes like this one that can be made entirely from the emergency food stash in your camper. Then keep ingredients for one or two of these recipes always on hand.

Skillet Beef Pie

2 tablespoons olive oil

3-ounce packet real bacon bits

1 teaspoon each garlic powder, celery seed

4 eggs or equivalent

1 ½ cups seasoned croutons

12-ounce can roast beef in gravy, broken up

1 jar Old English cheese spread OR

4 ounces process cheese such as Velveeta

1 can mixed vegetables, drained

12-ounce can evaporated milk

Water

Heat olive oil in a large skillet and cook with bacon bits, garlic powder and celery seed until fragrant.

In a bowl beat two eggs or egg substitute and fold in croutons. Spread in the skillet to form a crust. Cover with specks of the cheese spread. Spread the vegetables and meat evenly over crust.

Add water to the evaporated milk to make 1 ½ cups. Whisk in remaining two eggs or equivalent. Pour over the skillet. Cover and cook over low/medium heat until set. Serves 6.

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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, quarantine, 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 shelter-in-place order, evacuation, fridge failure or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe

BLACK POT RECIPE OF THE WEEK

Black pot cookery is a skill requiring fire management, constant attention to the pot and a little showmanship. Gather the gang, bring on the lemonade and let the show begin.

Savory Pork Stew

3 pounds boneless pork, cut in bite size

Salt, pepper

2 tablespoons vegetable oil

2 medium onions, diced

1 tablespoon minced garlic

3 cups water

2 teaspoons powdered chicken bouillon

1 tomato flavor bouillon cube

1 pound carrots, peeled and chopped

4 to 5 medium red potatoes, scrubbed and diced

2 cups frozen green lima beans, thawed

Small jar diced pimentos, drained

3 cups sour cream

1 cup flour

Heat oil in a large pot over a hot campfire. Salt and pepper the pork and toss in hot oil to brown. Add onions, garlic, water, bouillon and raw vegetables.

Move from the hottest fire to medium coals and continue cooking at an active simmer, stirring occasionally. Add water if needed to keep it from boiling dry. When everything is falling-apart tender, whisk sour cream, pimentos and flour together and stir into hot stew. Cook until is thickens, adding water or broth if needed. Serves 8 to 10.

Campground Potluck Recipe of the Week

Your bring a salad, I’ll bring my quick Coney hot dog topping and everyone chips in to buy wieners and buns. Complete the buffet with a feast of other toppings such as diced sweet onion, mustard, relish, ketchup, grated cheese, grated cheese, pickled jalapenos, sauerkraut and coleslaw.

Coney Dog Topping

2 pounds lean, fine grind ground beef

2 large onions, diced fine

1/4 cup each chili powder and spicy, grainy mustard

3 cans, 8 ounces each, cups tomato sauce

Fry out the ground beef, breaking it up as you go. Continue stir-frying while adding onions. Add seasonings and tomato sauce. Cook in a slow cooker 4 hours on Low or in a pot over low heat until sauce is thick.. Makes enough for up to 20 hot dogs.

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SIDE DISH OF THE WEEK

Quick and Dirty, “Dirty” Rice

Dirty Rice is a soul food favorite. It was once a dish prepared by the poor, using giblets and scraps. Now it’s a tasty tradition, rich in nutrients and low in price. It’s usually made quite spicy but we prefer to pass the hot sauce at the table.

Here’s my shortcut version.

2 thick-cut slices bacon, cut up

1 pound chicken livers, cut very fine

1 tablespoon minced garlic

2 ribs celery, diced

Large onion, diced

Medium green bell pepper, diced (optional)

1 tablespoon powdered chicken boullion

1 tablespoon dried, crumbled oregano

3 1/4 cups water

3 cups instant rice

In a large skillet or saucepan fry out the bacon. When the fat renders, remove bacon to paper toweling. Keep stir-frying as you add the livers, garlic, celery, onion and green pepper. Add water and bouillon.

Bring to a boil, cover and reduce heat. Cover over low heat until vegetables are very tender. Stir in oregano and instant rice. Cover and proceed according to package directions for waiting time. (Brown rice takes longer than white.) Fold in crisp bacon.

Makes 6 main dish servings. Pass the hot sauce.

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ARE YOU READY TO GO FULL-TIMING?

We tell the whole story, start to end, warts and all..... We full-timed for 10 great years.

Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living on the go. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

Friday, January 02, 2026

Camping & Glamping Cooking for 2026

Blog copyright Janet Groene 2026

Start the New Year with a new repertoire of smart, affordable recipes for all the exciting camp-outs and road trips you plan to have in '26.

CAMPING & RV RECIPE OF THE WEEK

Tuna CORNival

Save fuel and mess. Just throw this dish together in a nonstick pan and heat it up. It’s a money-pinching main dish that stretches one can of tuna to feed a family of 6. Use ready-to serve, instant or from-scratch rice.

2 cups cooked rice

15-ounce whole kernel corn, drained

15-ounce can cream-style corn

3 or 4 hard-cooked eggs, cut up

1 can tuna, drained and flaked

1 can cream-of-something soup

½ soup can milk or water

1 tablespoon prepared mustard

Crisp chow mein noodles

Optional garnish: shredded cheese, chopped scallions or a few shakes of soy sauce.

In a large skillet or Dutch oven, layer rice, corn, eggs and tuna. Whisk soup, milk and mustard and pour over skillet. Cover and heat gently. .Place a scoop of chow mein noodles on each plate and smother with the hot mixture. Garnish ad lib. Serves 6.

Campground Potluck Recipe of the Week

Zucchini Monterey

When you’re asked to bring a vegetable side dish, this zucchini recipe will add color and zing to the potluck table.

3 large zucchinis, cut in bite size

Large onion, diced

1 tablespoon minced garlic

1 tablesppoon each butter and vegetable oil

Salt, pepper

4-ounce can diced chilies, drained

4-ounce can diced jalapeños, drained

3 or 4 plum tomatoes, diced and drained

1 cup shredded Monterey Jack cheese

In a large wok or skillet, melt butter with oil and stir-fry zucchini, gradually adding onion and garlic. Sprinkle lightly with salt and pepper. Fold in peppers and tomatoes. Cook until zucchini is crisp-tender. Sprinkle with cheese. Serves 10.

Cook's note: recipe can also be prepared in a skillet or wok, then put in a greased casserole dish and refrigerated to bake later.

THE GIFT THAT GIVES ALL YEAR

AND ONE SIZE FITS ALL

COOKING ABOARD YOUR RV

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POTLUCK RECIPE #2

Bean Pot in the Orchard

You’ll be asked for the recipe for this merry mingling of beans and sweetness. To make it vegetarian, omit the ham and use vegetarian baked beans instead of the pork and beans.

1 pound cooked ham, diced small

1 tablespoon vegetable oil

2 onions, diced fine

1 tablespoon minced garlic

1 can pork & beans such as Van Camp’s

1 can butter beans, undrained

1 can each, drained: and rinsed:

Green lima beans

Kidney beans

White beans such as Great Northern or cannellini

8-ounce can pineapple tidbits, undrained

2 tart apples, peeled and cut up

1/3 cup Craisins

½ cup “lite” molasses

½ cup ketchup

In a large pot or Dutch oven, fry out diced ham in hot oil, gradually adding onions and garlic. When they are crisp-tender, reduce heat and begin adding remaining ingredients, stirring to mix well. Add water or broth as needed. Heat on the stove, or campfire or in the oven until bubbly. Serves 16.

Bonus points: soak Craisins in strong, hot cinnamon tea. Drain before, before adding.

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? Two weeks in a national park? See Survival Food Handbook for lists, tips on buying, stowing, and recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unforseen. Stuff happens. http://amzn.to/1WdYqbe

BONUS RECIPE

Camper’s Crabpot

3 cups water

1 chicken flavor bouillon cube

12-ounce package imitation crabmeat, cut up

8-ounce can mushroom steps and pieces, drained

Small green pepper, finely cut up

2-ounce jar chopped pimentos, drained

Small can sliced ripe olives, drained

1 envelope cream of leek soup mix (such as Knorr)

3 cups instant white rice

½ stick butter

Suggested garnish: lemon or lime wedges

Bring water to a boil,. Dissolve bouillon. Add crab, vegetables and soup mix. Cover, reduce heat and simmer 8 minutes. Bring back to a boil. Stir in rice, cover and turn off heat. Let stand 7-8 minutes out of the wind until rice is tender. Stir, drizzle with melted butter and serve. Makes 6 portions.

Camp COMFORT FOOD OF THE WEEK

Shortcut Cholent

A traditional Jewish comfort food, cholent is prepared differently in every kitchen, depending on each home's culture and tradition. Basically it’s a stew that bakes ahead of time so no cooking will be done on the Sabbath.

No traditional cook would endorse my shortcut version. However, here’s a way to have a delicious hot, one-dish comfort food in quicktime.

12-to 14-ounce can corned beef

1 tablespoon vegetable oil

2 large onions, diced

1 tablespoon minced garlic

3 cans butter beans (cooked large limas) undrained

Freshly ground pepper

Tomato juice of beef broth as needed

Paprika for garnish

Optional garnish: hardboiled egg

Scrape and discard excess fat from the corned beef. Break up corned beef in hot oil, stir frying while adding onions and garlic. Cover and cook over reduced heat until onions are tender. Stir in butter beans and pepper. Simmer to heat through, adding a little broth if needed. Season to taste. Sprinkle lightly with paprika. Serves 6 to 8.

TIPS FOR THE CAMP COOK

Craving Manicotti but you forgot to bring a box of shells? Make your usual filling and sauce. Roll it in flour tortillas or homemade crepes. Arrange seam side down with sauce and a topping of cheese.

Receive a full page of shortcuts, hints and camp cooking tips, hints and work-arounds by return email. Go to janetgroene@gmail.com and put Cook Tips in the topic line. I’ll send you a dozen or more random tips from my archives.

WILL 2026 BE THE YEAR YOU GO FULL-TIMING?

WHY WAIT TO RETIRE?

Do you dream of living, traveling (and perhaps earning a living) in a complete home on wheels? We did. Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See the chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEk

BONUS RECIPE

Surimi and Spinach

Imitation crabmeat makes this seafood casserole affordable, tasty and nourishing.

20-ounce bag of chopped spinach

20 ounces imitation crab, cut up or shredded

Large sweet onion (e.g. Vidalia) finely diced

8-ounce package grated Cheddar cheese

1 stick butter, divided

1/4 cup cooking sherry

2 tablespoons flour

1 can condensed tomato soup

1 cup sour cream

Thaw spinach and squeeze it dry. Lightly scatter some of the spinach in a sprayed 9 X 13-inch casserole. Sprinkle with some of the cheese, crab and onion and continue until you’ve used all but about a cupful of the cheese.

Whisk ½ stick butter, melted , with the flour, sherry, soup and sour cream and pour over the casserole. Dot with small bits of the remaining butter and sprinkle with remaining cheese. Bake at 350 degrees until bubbly. Serves 6.

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NO BAKE DESSERT OF THE WEEK

Creamy Apple Pie

Large deep dish crumb pie crust, chilled

½ cup cold milk

8-ounce brick of cream cheese

1 box instant French vanilla pudding mix

1 cup cold milk

1 teaspoon each almond and lemon extract

1 can apple pie filling

Optional Glaze:

1/3 cup clear jelly such as apple or raspberry, melted

In a bowl beat the ½ cup milk with softened cream cheese. When it’s smooth, add the full cup of cold milk and the pudding mix. Stir in extracts. Pour into pie crust. Chill until set. Spread apple pie filling on top and drizzle with melted jelly. Chill. Serves 8.

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