Camping? See Showers of April Meals & Moves

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 price, email janetgroene@yahoo.com/ 

THUMBNAIL RECIPE OF THE WEEK

Spicy Black Beans ‘n Rice “Helper”

In a zip-top bag place 3 c. instant rice, 2 t. powdered  bouillon,  2 T. dried onion bits  + ½ t. each celery seed, dried cilantro , garlic powder,  dried  thyme, smoked paprika & ground cumin. Seal bag. Keep cool and dry. In camp boil 3 1/2 c. water. Add  rice mixture and 1 or 2 cans undrained black beans. Stir to dissolve bouillon. Simmer 2  minutes. Cover. Remove from heat. Let steep 10 minutes until rice is plump. Serves 4-6. 

See more of Janet’s shortcut recipes. Her homemade, no-cook trail mix recipes are at https://createagorp.blogspot.com

CAMPING & RV RECIPE OF THE WEEK

Citrus Chicken

This big batch of marinade lasts for up to a week in the refrigerator.  It’s enough for 4 to 5 pounds chicken. Use it a  little at a time or throw one big cookout. Once used, discard marinade. Makes about 2 cups.

 

6-ounce can lemonade  concentrate

6-ounce can orange juice concentrate

1/3 cup red wine vinegar

1 teaspoon each minced garlic, sweet paprika

Heaping tablespoon dried oregano

1/4 cup vegetable oil

Combine thawed concentrates and remaining ingredients. Refrigerate. To proceed, put 4 to 5  pounds skinless, bone-in chicken parts in a  zip-top bag and refrigerate overnight, turning occasionally. 

Drain chicken. Discard marinade. Grill chicken  over medium heat, turning often, until it  tests done at 170 degrees F.  

Safety note: To assure that chicken is done use an instant read thermometer. 

COOKING ABOARD YOUR RV

    Need a gift for a camping newbie? Need some new ideas for your own camping meals?  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 

Campground Potluck Side Dish of the Week

Lemon Rice Pilaf

This sweet, easy rice pilaf goes well with the citrus chicken above. 

½ stick butter

Medium onion, diced

3 large ribs celery, diced

6-ounce can lemonade mix concentrate

Water

4 cups raw long-grain rice

In a large saucepan melt butter. Sizzle onion and celery until crisp-tender. Thaw lemonade and add water to make 2 quarts (8 cups). Add water mixture to the pan, bring to a boil and stir in rice. Bring back to a boil, immediately reduce heat, cover and cook over low heat 20-30 minutes without stirring. Fluff and serve. Makes 16-20 servings. 

CAMPGROUND POTLUCK Dessert OF THE WEEK 

Heavenly Hazelnut Dessert

This no-cook dessert is quick to make and easy to clean up when assembled in a  disposable pan. Use a pancake turner to serve it on paper plates.

 1 box graham crackers (you may not need them all)

Hazelnut spread (e.g. Nutella)

Large box (8 servings) instant vanilla pudding

3 cups cold milk

Large carton whipped topping

Chocolate  ice cream topping

1 cup chopped hazelnuts

Spread graham crackers with Nutella and arrange a layer of them, Nutella side up, in the bottom of a 9 X 13-inch pan. Whisk pudding and milk until it begins to thicken. Fold in half of the whipped topping. 

Spoon half  of the pudding mixture over the crackers. Add another layer of  graham crackers spread with Nutella.  Cover  with the remainder of the pudding mixture. Top with a last layer of graham crackers, this time with the Nutella  side down over the pudding layer. Spread top with remaining whipped topping. Drizzle  with chocolate topping and sprinkle  with chopped hazelnuts. . 

Cover with plastic wrap and chill overnight. Cut in 16 to 20 portions. 

Budget variation: substitute creamy peanut butter for Nutella and swap chopped, salted peanuts for the hazelnuts. 

Cook’s note:  Some people are highly allergic to tree nuts,  peanuts.or both. Make sure your fellow campers are aware of the contents of this dessert.

Tips for the Camp Cook

* Sprinkle baby powder in rubber gloves for easier off and on. 

* Buy old-fashioned red/orange rubber hot water bottles. Fill partially (allowing room for expansion) and heat in the sun to warm your sleeping bags before climbing in. 

* Cranberries as cherries? Use an ice pick or tip of a sharp knife to prick fresh cranberries and they will not burst. Bring 4 cups pricked cranberries to a boil with 1/4 cup water. Stir in 2 cups sugar.Cook until tender. 

* It’s easy to cut a pie in six or eight equal pieces, but five?  Cut it in a big Y, then cut the two larger wedges in half. 

FREEZE AHEAD RECIPE OF THE WEEK

Persian Meatloaf

Exotic, unique flavors make this a change from the same ‘ol meatloaf. It can also be fried in patties.

2 eggs

2 pounds lean ground lamb

½ cup graham cracker crumbs

1 teaspoon each salt, cinnamon

Large onion diced fine

1 cup minced parsley

Meat of I navel orange, diced fine

Juice and zest of one small lemon

1 tablespoon brown sugar

Beat eggs lightly. Zest orange. Save zest for another purpose and peel orange, discarding pithy white part. Dice orange. 

Mix everything by hand and bake in loaf pan(s) or form into patties and fry. Lamb tests done at 160 degrees F. Cool, wrap and freeze.  To serve, heat and serve with rice pilaf or boiled potatoes. 

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Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

LIFESAVER SAUCE OF THE WEEK

Camp cooking can be quirky and accidents happen. Is something overdone? Too pale? Too dry? Too bland? Save it with a slathering of a savory sauce. 

Madeira Sauce

10-ounce can or jar of beef gravy

1/4 cup Madeira wIne

Stir together and heat to an active simmer for 2-3 minutes. Good on steaks, beef burgers, grilled chops or pan-fried veal patties. 

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Campsite Just Right Let's Eat!

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

In camping, everyone eats! 

THUMBNAIL RECIPE OF THE WEEK

These recipes are for meals you can make days and even weeks ahead. They store in a tiny space and  are ideal for backpacking or emergency meals anywhere, any time, any budget. 

Turkey Jerky Risotto “Helper” for Two

In a zip-top bag seal 1 c. turkey jerky, cut in small bits, 1 c. arborio rice, 1 t. powdered  bouillon, 1/4 t. poultry seasoning, 1/3 cup dried cranberries. In camp, heat 2 ½ c. water and keep it ready.  In a large skillet, heat 2 T. vegetable oil and stir in the “helper” to coat with oil. Stir constantly over medium heat while adding hot water,  ½ c. at a time. When it's absorbed, add the next 1/2 cup and so on. After all the water is absorbed rice will be tender, creamy and full flavored. Serves 2.

CAMPING & RV RECIPE OF THE WEEK

Pineapple Pecan Chicken Skillet

Fast and fabulous, here’s a chicken one-dish that throws together quickly for a family of four. Will the kids clamor for it again? You bet! 

Small can pineapple tidbits in its own juice

Water

4 portions skinless chicken

1 tablespoon each butter and olive oil

6-ounce package long grain and wild rice mix

1/4 cup chopped roasted, salted pecans

2 tablespoons dried cranberries

1/4 cup chopped roasted, salted pecans

 Drain pineapple and add water to the juice to make 2 1/3 cups liquid. Set aside. Heat butter and olive oil in a skillet and brown chicken on both sides. Add rice and wild rice mix to the skillet with the flavor packet from the mix, cranberries, pineapple and 1/4 cup chopped pecans.  Mix, then drizzle with the liquid. 

Cover skillet and cook over medium heat 30 minutes or until rice is tender and chicken tests done at 170 degrees. Do not stir and try not to peek too often.  Sprinkle with remaining pecans, stir and serve. Makes 4 adult portions. To make 6 smaller portions, use 6 pieces of chicken.

See more of Janet’s shortcut recipes at https://createagorp.blogspot.com 

      

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

TIPS FOR THE CAMP COOK

Here are some of my favorite ways to make canned foods taste better:

*Saute a diced onion in a little butter until it’s crisp-tender before adding canned soup. Heat and eat. 

* Drain canned green beans. Cut up a slice of bacon, fry it out and  add beans to the bacon fat with a spritz of balsamic vinegar. 

  *Make a cream sauce or cheese sauce for canned carrots, green beans, potatoes, onions, fava beans, or rutabagas. Drain vegetables, heat in the sauce and garnish with fresh or dried parsley.

*Drain canned, diced  potatoes well. Toss them in a bag or bowl with enough flour and garlic salt to coat. Discard excess flour. Fry potatoes in half butter, half oil until browned and crusty.  

VEGETARIAN RECIPE OF THE WEEK

Note that this recipe requires no fresh foods. It’s a great emergency meal from your pantry. 

Sesame Green Beans 

This vegetarian main dish for two has tasty sesame seeds and almonds for protein. It makes a side dish for four. 

2 cans, 14.5 ounces each, whole green beans

2 tablespoon dried onion flakes

2 tablespoons dried celery flakes

2 tablespoons olive oil

1/4 cup slivered almonds (or more to taste) 

1 to 2  tablespoons toasted sesame seeds

Freshly ground pepper to taste

      Drain  green beans into the dried onion and celery and let them soak 10 to 15 minutes.  Drain.  Heat olive oil and stir in almonds, sesame seeds, onion and celery until fragrant. Fold in green beans, cover and cook over low heat until piping hot.  Pass the pepper mill.

Variation: pass a shaker of low sodium soy sauce. 

FOIL RECIPE OF THE WEEK

Potato Pie Italiano

Start with a tub of prepared mashed potatoes from the deli or use your own. Buy the best Italian cold cuts for the best results. 

Butter  or shortening

2 cups mashed potatoes

About 1/4 cup Italian seasoned bread crumbs 

4 thin slices prosciutto, mortadella or pancetta

4 thin slices Italian cheese such as mozzarella or Bel Paese

4 slices  salami, capicola, or soppressata. 

4 hard-cooked eggs

Set out four squares of foil and spread fat in a thick circle in the center of each. Cut cold cuts and cheese in strips, julienne style. 

Sprinkle butter lightly with bread crumbs and half of the cold cut strips. Top with ½ cup of mashed potatoes, making a nice  mound.  As you work, lift foil slightly to form a shallow bowl.  Top potatoes with cheese and remaining cold cuts.  

Cut eggs in half and place cut side down on top. Bring up four corners of the foil, pinch together and twist to seal the foil and also form a handle. You now have a bundle shaped like a Hershey’s Kiss to cook over well–started coals. Place over low medium heat to heat through.

Beware of hot steam when opening foil.  Mangia! 

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 

BLACK POT RECIPE OF THE WEEK

Butter Bean Beef Stew

Canned large limas are also called butter beans. With campfire cooking, times vary depending on fire management and winds. Stir and add water or broth as necessary to keep stew from boiling dry. 

2 pounds bite size beef for stew

Salt, pepper

2 tablespoons vegetable oil

2 large onions, diced

1 tablespoon minced garlic

4 cups water

4 beef bouillon cubes

½ cup dry red wine 

28-ounce can diced tomatoes

2 to 3 cans large lima beans, undrained

1 tablespoon brown sugar or molasses

Lightly season beef and brown it in hot oil over high heat, gradually adding onions and garlic to coat with browned bits. Add water, bring to a boil over a hot fire and stir in bouillon cubes to dissolve. Cover and move to a cooler a part of the fire to simmer until beef is tender.  Add wine and tomatoes and continue simmering to develop flavor. Lastly, stir in butter beans and brown sugar for a thorough heating. Serves 8 to 10. 

Questions about camp cooking? Suggestions? Recipes to share? Email me at 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. 

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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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Mmmm Meals for Camping & Glamping

 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, email janetgroene@yahoo.com

Spring temperatures spring from too cold to too rainy to too warm. Whatever your camping style, some of these recipes and tips will work for you. 

From camping

To glamping....

Everyone Eats

CAMPING & RV RECIPE OF THE WEEK

Mexitalian Skillet Pie

3 9-inch flour tortillas

14- to 16-ounce can or jar marinara sauce

1  tablespoon mixed Italian seasoning

8 ounce package cooked sausage patties or links

2 cups ricotta cheese

2 eggs

1 1/2 cups shredded cheese such as Cheddar or Monterey Jack

Grease a 9-inch skillet and spread bottom with 1/3 cup of the sauce.  Add a tortilla. Thaw and chop sausage very fine. Mix with the ricotta, eggs,  seasoning and half of the shredded cheese .  Spread half this mixture evenly over the tortilla. Drizzle with 1/3 cup sauce.

Add another tortilla, another layer of the ricotta  mixture. Drizzle with another 1/3 cup sauce and top with the third tortilla. Top with remaining shredded cheese Drizzle with a little sauce for color, saving remaining sauce. 

Cover skillet tightly and place over medium heat. 15-20 minutes or until filling is set. Keep the heat  even and moderate  to avoid burning on the bottom. Remove from heat and let stand 5-10 minutes to firm up. Cut in six wedges and warm remaining sauce to spoon over each plate.  

BRAWNY BREAKFAST IDEA

Ramen Omelet

Whether it’s for breakfast, lunch or dinner,  nothing beats a rich omelet that’s dense with quick, flavorful noodles. You won’t need a mixing bowl if you buy ramen that cooks in its own tub, and liquid eggs (such as Egg Beaters). 

2 tubs ramen lunch any flavor

Water

½ stick butter

1 pint eggs or egg substitute

1 bunch scallions

Lift lid of ramen just enough to add boiling according to package directions. Cover and set aside. Melt butter in a skillet, add scallions to coat with melted butter. When noodles are tender, drain any excess broth. Add noodles and eggs to skillet. Cover and cook over moderate heat until eggs set. Cut in wedges and serve. 

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 

FREEZE AHEAD RECIPE OF THE WEEK

Rocky Shoals

Grab these meal-size cookies out of the freezer as needed for day hikes or a late night  snack around the campfire. 

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups each sugar and half and half

2 cups flour

1 teaspoon baking soda

1 cup each oatmeal, crisp cereal flakes (e.g. Wheaties or corn flakes), chopped nuts, chocolate bits and shredded coconut.

Powdered sugar (optional) 

Whisk eggs and oil, mixing well.  In a bag or bowl, mix sugar, flour and baking soda, them stir into egg mixture. In the same bag or bowl, oatmeal, cereal, nuts, chocolate bits and coconut. Then stir into  the batter, using your hands as the mixture gets too thick. 

Spread in a greased 9 X 13-inch pan and bake at 350 degrees 20 minutes, or until it’s springy and “set”.  Cool 10 to 15 minutes, then cut into portions. (I use a serrated knife.)  

Wrap individually in wax paper and freeze by the bagful. Thaw and serve plain, frosted or sprinkled with powdered sugar. 

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

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.  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

 

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

Tips for the Camp Cook

* Do you need a drift of powdered sugar to crown a simple dessert? Sift together 1 tablespoon cocoa powder per 2 cups confectioners sugar.

* Slice hot dogs in half lengthwise and they will curl in a coil. Thread on a skewer around a thawed, cooked meatball. Grill. Place on a round bun with the meatball in the center. Add your favorite toppings. 

* To remove stains from melamine dishes, try a paste made from 1/4 cup baking soda and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual. Rinse well. 

* Mash a little French vanilla coffee creamer into boiled sweet potatoes.

BONUS RECIPE

Applesauce Carrot Skillet Cake

Cast aluminum  cookware is best for baking over a small camp stove burner because it spreads the heat evenly over bottom and sides. Cast iron or thin aluminum don’t give the even heat needed for baking on a small burner but they are  OK for the grate or oven.

 

1  cup egg substitute

1/4 cup vegetable oil

2 cups sugar

1 teaspoon vanilla

1 2/3 cups applesauce

12-ounce can baby carrots, drained

2 1/4 cups flour

1 tablespoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon nutmeg

1 cup raisins

½ cup chopped nuts

Grease a cold, 10-inch, deep, cast aluminum skillet for which you have a heavy, tight-fitting lid. In a large bowl whisk egg substitute and oil, gradually adding sugar. Add vanilla and applesauce. Drain carrots very well, chop fine and add to egg mixture. 

Mix dry ingredients in a bowl or bag, then gradually fold into wet ingredients until everything is evenly mixed. . Fold in nuts and raisins. Spread in a cold  greased skillet. Cover tightly and place over medium-low burner for 30 minutes. Check for doneness. 

Cake should be springy to the touch and slightly pulling away from sides of the skillet. Don’t be tempted to turn heat higher or check too often. Precious heat is lost each time you remove the cover. 

When cake is done, let it cool in the skillet, uncovered for 10 minutes or so. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar. 

Campground Potluck Recipe of the Week

Creamy Sweet ‘n Sour Cabbage

This colorful vegetable side dish looks good on the potluck table and it won’t break the bank. The secret is in the stewing. 

Large bag coleslaw mix with red and green cabbage

Large  bag shredded cabbage for coleslaw

½ cup sugar

1/4 cup vinegar

8-ounce carton sour cream

Dried parsley or chives (optional)

In a roomy pot, sprinkle cabbage with sugar. Add water to cover cabbage. Cover pot and stew cabbage until it’s very tender. Quickly turn up heat and boil until almost no moisture remains. Stir in vinegar, then sour cream. Serves 8 to 10. 

See this week's newsy CAMPGROUNDS; GOOD NEWS/BAD NEWS at https://solowomanrv.blogspot.com 

BLACK POT RECIPE OF THE WEEK

Louisiana Bayou  Chicken

2 pounds boneless, skinless chicken

1 each red and green pepper, seeded and diced

Large onion, diced

28-ounce can diced tomatoes, undrained

1 teaspoon Louisiana hot sauce

4 cups water

4 chicken flavor bouillon cubes

2 cups long grain rice

1 can red beans, drained and rinsed

2 cups sliced fresh okra

Cut chicken in bite size. Put chicken in cold pot and add peppers, onion, tomatoes, hot sauce and water. Stir to mix.  Cover and bring pot to a boil over a hot fire. Stir in bouillon cubes to dissolve. Add rice and beans. Cover and cook over medium fire until rice is tender. Fold in okra and cook  until okra is crisp tender or stewed depending on our taste.  Serves 8 to 10. 

Cook's note: The bouillon probably adds enough salt, so  don't add more now. Pass salt, the pepper mill and  hot sauce to allow everyone to doctor their portion to taste. 

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