It's Camping & Glamping Season. 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 year, one low rate,  email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

Calico Rice Mix

In a small zip-top  bag place ½ c. each brown rice & red lentils.  (They’ll need rinsing later.)  In another small bag place 1 T. each Tang,  powdered bouillon (beef, vegetable or chicken), potato flakes and dried onion, green pepper & celery flakes.  Keep cool and dry. 

 In camp, rinse and drain rice and lentils. Boil 3 c. water. Stir in rice, lentils & contents of second bag. Cover and simmer, stirring occasionally,  35-45 minutes until tender.  Serves 2 or 3.  

To turn this from a vegan dish to a meaty stew, add a can of roast beef in gravy, chunk chicken or ham after rice is tender. Heat through. 

 

CAMPING & RV RECIPE OF THE WEEK

Fireball Fish Skillet

Make this one-dish supper outdoors over the campfire or grill or in the RV oven. It’s a complete meal when you add chunks of peasant bread to sop up the delicious juices.  

2 tablespoons olive oil 

About 6 miniature sweet peppers in red, green and yellow

Medium onion, diced

2 teaspoons minced garlic

2 or 3 ribs celery, sliced

4 portions thick, meaty fish such as cod, mahI-mahi or salmon

28-ounce can diced tomatoes

Hot sauce

Seed and cut up peppers.  Sprinkle fish with salt and freshly ground pepper.

In a large skillet over high heat, sizzle vegetables in hot oil until limp. Nestle fish in these vegetables and add tomatoes. Bring to a boil. Cover and cook over a hot fire, about 5 minutes or just until fish is firm. Serve in shallow soup plates with chunks of sourdough bread. Pass the hot sauce.

    For tips on getting the most into your emergency food locker, see Survival Food Handbook.  It's a guide to stocking an emergency pantry in a small space such as a camper boat or cabin with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples + recipes to use them to make a meal.

    http://amzn.to/1WdYqbe

 

MAKE-AHEAD RECIPE OF THE WEEK

See You Tube to learn to make a leak-proof foil wrap, sometimes called a drugstore wrap or drugstore fold.  Prunes have faded from favoritism but it’s time to give these flavor-packed fruits another chance. 

All the mess stays in the toil

Stuffed Pork Tenderloin

1-pound pork tenderloin

Salt, pepper

6 pitted prunes, chopped

1 Granny Smith apple, cored and chopped

1 tablespoon each cinnamon and sugar

1/4  stick butter, melted

½ cup beer, cider or apple juice

Pat the pork dry with paper toweling. Cut the tenderloin lengthwise so it can be spread open but don’t cut all the way through. Set it on a length of foil and sprinkle lightly with salt and pepper.

In a bowl mix  chopped fruit, cinnamon, sugar and melted butter. Bring up sides of the foil enough to keep liquids in. Fill the pork with the fruit mixture. Drizzle with beer, cider or apple juice.  

Bring up foil to wrap the tenderloin and roast it at 325 degrees for one hour. Cool without unwrapping. Wrap in another layer of foil and freeze. 

In camp thaw the wrapped roast and heat in a covered skillet or over medium coals. Open carefully to avoid hot steam and hot juices. Remove pork to a cutting board and carefully drain juices from the foil.  Slice tenderloin, drizzle with juices and serve. 

VEGETARIAN MAIN DISH OF THE WEEK

Pumpkin Custard

Pop open a can of pumpkin puree to take the place of mashed butternut squash in this savory supper dish. 

1 can pumpkin puree (not pie filling) 

6 eggs 

1 cup evaporated milk or heavy cream

2 teaspoons powdered vegetable bouillon OR

2 teaspoons Better Than Vegetable bouillon

½ teaspoon each paprika, turmeric, ginger

Butter six custard cups or one custard baking pan. Set the oven to 325 degrees. Whisk all ingredients well and bake just until firm, as for custard. 

Suggested garnish: croutons, sunflower “nuts”, buttered bread crumbs or sliced almonds

FREE YOURSELF! GO FULL-TIMING

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the   complicated 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 birthday? New divorcee or empty nester?  Someone with job burnout? Amazon can wrap and ship it for you if you like.

BLACK POT RECIPE OF THE WEEK

Catch a mess of catfish in the creek, make a fire on shore with pine bark for kindling, then whip up a kettle of Pine Bark Stew . 

3 pounds dressing catfish

8 cups water

1 tablespoon salt

5-pound bag of potatoes, scrubbed and diced

3-pound bag of onions, diced

28-ounce can diced tomatoes

8-ounce can tomato sauce

1 tablespoon each sugar, crumbled dried thyme and vinegar

Cut catfish into bite size. Bring water and salt to a boil and add potatoes and onions. Cover and simmer until tender. Add tomatoes, tomato sauce and seasonings. Add more water if too much boiled away so far. Bring back to a low boil and stir in fish just until it’s firm and white. Serves 12. Pass the pepper mill and the hot sauce. 

Camping and RV Dessert of the Week

Pink Lemonade Pie

2 crumb pie shells, 8 inches each

1 can sweetened condensed milk

6-ounce can of pink frozen lemonade concentrate

1 teaspoon powdered beets

1 tub of whipped topping

Combine condensed milk with thawed concentrate and powdered beets.  When it begins to thicken, fold in whipped topping. Put in pie shells and chill. Makes 2 pies. This is best served on the day it’s made. 

Campground Potluck Recipe of the Week

Desserts made with fruit are always a hit at summer potlucks. This refreshing dish throws together in minutes.  

 

Carolina Fruit Salad

4 cups small curd cottage cheese

8-ounce container whipped topping, thawed

1 packet dry lemon or lime gelatin dessert mix

1 can pineapple tidbits, drained

1 can mandarin oranges, drained

Sliced almonds (optional)

Fold everything together and chill several hours for flavors to blend. Garnish with sliced almonds. Depending on sizes of the fruit cans, this can serve 8 to 12. 

Tips for the Camp Cook 

* Make a quick snack. Warm a can of pizza sauce and stir in a heaping tablespoon of grated dry cheese such as Parmesan. Serve as a dip for bread or pretzel sticks.

*  Mix two parts small curd cottage cheese to one part bottled chutney such as Major Grey’s. Good dip with tortilla chips. 

* Keep liquid margarine on hand. It’s handy to brush on biscuits before baking or squirt evenly over campfire-baked potatoes. 

* Rules of thumb: 64 regular size marshmallows is a pound; 4 tablespoons cocoa powder plus 2 teaspoons butter equals a square of baking chocolate; 10 graham crackers make a cup of crumbs; one cup of heavy whipping cream makes 2 cups whipped cream. 

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RV, Camping & Glamping Cooking

 

HEY, CAMPING NEIGHBOR. HOW AM I DOING? 

Tell me more about your camping lifestyle.  Two-burner stove? No oven? Campfire only? Supersize RV or tiny galley space? I’ve often joked that I can cook a five-course meal in a telephone booth. In my own and in rental RV's and boats I've cooked all over the world.

My books include Cooking on the Go, Cooking Board Your RV and Survival Food Handbook (for campers and boaters.)  How can I help you stretch space, dollars and time in your travel and camping life? Janet Groene

THUMBNAIL RECIPE OF THE WEEK 

Pepperoni Bread Mix 

Seal in a zip-top bag 2 ½ c. biscuit mix, ½ c, fine chopped pepperoni, 1/3 c. nonfat dry milk, 1 c. grated dry cheese, 1 t. Italian seasoning. Keep up to one week in a cool, dry place. Add water to  make a thick dough. Put in a greased loaf pan or muffin tins or shape as biscuits.  Bake at 375 degrees F. 

CAMPING & RV RECIPE OF THE WEEK

Cici Cassoulet (see-see cah-soo-LAY)

How about lamb for a change? This  one-dish classic cooks on top of the stove or in the oven, solar cooker, crock pot or campfire. Add broth as desired to make a soupy stew,.

2 pounds cubed, boneless lamb for stew

1 teaspoon turmeric

1 teaspoon cinnamon

2 tablespoons flour

½ teaspoon each salt, pepper

1. Pat meat dry with paper toweling. Put dry ingredients in a disposable bag and shake to mix, then add lamb and shake again to coat lamb. Discard bag. Put lamb in a cooking pot with:

Large onion, peeled and diced

1 teaspoon minced garlic

1 cup white grape juice or white wine

Broth or bouillon ad lib

2. Open and rinse 2 cans, 15 ounces each, cici peas, also known as garbanzo beans or chickpeas. Set aside until lamb is done. 

Stovetop method: Bring everything but the garbanzos to a boil. Cover and cook over low heat until lamb is tender. Add beans and heat through. Add broth to taste. 

Slow cooker method: Put everything  but the garbanzos in a slow cooker and cook 6 to 8 hours on Low. Add beans and heat through. Add broth to taste.

Dutch oven method: Put everything but the beans in a Dutch oven and put in the campfire. Surround oven with well-started coals and keep at a low simmer 1 hour or until lamb in tender. Stir in beans and heat through. Dutch oven can also be placed in a 325-degree oven for 1 hour. Add broth ad lib. 

Solar method: Put everything in the solar cooker. If possible give it a jump start by heating the wine or grape juice first. When lamb is tender (time depends on sun and wind) , stir in cici’s and heat for another 30 to 60 minutes. Add broth if desired and serve at once. 

Pressure cooker method: Bring lingredeients except beans to full pressure for 10 minutes. Let pressure normalize on its own.  Add beans and  broth if needed. Heat through.  

3.Minced fresh parsley really, REALLY complements this dish if you can manage it.   Add it just before serving or sprinkle on top. Serve in shallow soup plates with rice, mashed or baked potato or buttered noodles. 

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

TIPS FOR THE CAMP COOK 

* When cheap,  flannel-back plastic tablecloths are on sale, stock up for camping. They are a quick cover-up for gear if it rains and a comfortable ground cloth with the plastic side down. Just throw them away when they get grotty. 

    * Golden side dish. Sizzle diced onion in 1 T. hot oil with ½ t. ground ginger. Stir in 2 T. butter, ½ c. grated carrot and 2 c. ready-to-serve rice. Stir fry until heated through. 

*Collect local hot sauces in your travels and always have a cluster of several on the campsite's  picnic table. They have colorful labels, kicky names and make great conversation pieces. 

* When making  batter for crepes, tempura or deep-fried seafood, let it stand 30 minutes after mixing. 

IS THIS THE YEAR YOU  WILL  GO FULL-TIMING?

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the decision to go full-timing. Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. 

Need a retirement gift for someone? A 60th birthday? Someone with job burnout? Amazon can wrap and ship it for you if you like.

Campground Potluck Recipe of the Week

Deviled “Crab”

Use economical, imitation crabmeat in this tangy treat. The recipe is easily multiplied. 

1 pound imitation crab, flaked

4 hard-cooked eggs, chopped

Small jar chopped pimentos, drained

1 stick butter

2 tablespoons flour

1 ½ cups milk

1 teaspoon each salt,  white pepper

1 cup bread crumbs

Butter a 9 X 13-inch casserole and arrange a mixture of the crab, pimentos and eggs. In a medium skillet, melt butter and stir in flour. Stir in milk to form a smooth sauce. Stir in pepper and salt. Pour sauce over crab mixture. Top with bread crumbs and bake at 350 degrees until bubbly. Serves 8. 

BONUS RECIPE

Soused Salmon

Here’s a smart, sassy way to make salmon in a skillet.

2 to 4  portions fresh salmon

1/4 cup each Kentucky bourbon,  brown sugar and minced onion

2 tablespoons each soy sauce and vegetable oil

Mix marinade ingredients in a zip-top bag. Add salmon and chill three to six hours, turning occasionally.  Snip a small corner off the bag . Drain marinade into a cup . Discard bag. Cook salmon to taste in a lightly oiled skillet over moderate.heat. (Don't let it brown too quickly.) 

Remove salmon to serving plates. Add marinade to the skillet. Bring to a boil, then drizzle over salmon.  

MAKE-AHEAD RECIPE OF THE WEEK

Make these sandwiches by the carload to serve hot or cold. Then thaw as many as needed each day. Eat right out of the wrapper and you’ll have no dishes to wash. 

Chipped Ham Buns

8 to 10 good quality bakery buns

Soft butter

2 pounds shaved baked ham from the deli

8-ounce package shredded sharp Cheddar cheese

2 tablespoons drained pickled relish

1/3 cup ketchup

Cut buns and butter cut sides, then spread with lightly mustard. Toss ham, cheese,  relish and ketchup lightly  to mix. Fill buns. Wrap in foil to heat slowly over the grate, or in waxed paper to heat in the microwave. Freeze. To serve, thaw and heat until cheese melts. 

TRAVEL EMERGENCIES HAPPEN

     Travelers have limited storage space for emergency foods, so Survival Food Handbook  is written just for 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. Always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your  journey. http://amzn.to/1WdYqbe

 

VEGETARIAN MAIN DISH OF THE WEEK

Pistachio Risotto

With six grams protein per ounce and exotic flavor, pistachios are a perfect addition to the vegetarian table. You’ll need two burners for this recipe. If you have only one, heat the broth first and put in a thermos. 

8-ounce brick cream cheese, cut in cubes

32-ounce carton vegetable broth

1 cup water

1 tablespoon avocado or walnut  oil

1/4 stick butter

Medium onion diced very fine

Small can sliced mushrooms, drained (optional) 

1 ½ cups Arborio rice

½ cup shelled pistachio nuts (or more to taste)

Optional garnish: chopped light green from scallions, minced parsley , lightly sauteed asparagus tips or additional,  finely chopped pistachios. 

Dice cream cheese and set aside. Heat broth and water .  Heat oil and butter and saute onion, gradually stirring in rice, mushrooms if using and a few of the pistachios for d flavor. Do not brown.

Keeping heat at an active simmer, add hot broth ½ cup at a time, stirring constantly until each batch is absorbed. Be patient.  It takes about 20 minutes to use all the liquid. . When all broth is absorbed, the rice will be creamy and tender. Fold in cream cheese until it’s incorporated, then fold in nuts. Makes  4 portions. 

 

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No- Fuss Food for Camping, RV, Glamping

 Copyright Janet Groene 2025. Support this blog with your voluntary subscription. Send $10 a year via  Paypal to janetgroene at yahoo.com 

THUMBNAIL RECIPE OF THE WEEK

Chill it, add whipped topping and it’s a dessert. Or omit the sugar, add a load of minced parsley and serve this versatile recipe as a hot side dish with ham or chicken. 

Two-Way Pineapple Rice

Seal in a plastic bag 2 c. instant white rice, 1/3 cup  sugar , ½ t. salt and 1/4 t.   ground nutmeg. In camp you’ll need a small can of crushed pineapple. Add water to the pineapple juice to make 2 c. liquid. Bring to a boil and add rice mixture. Cover. Let stand out of the wind for 7-10 minutes until rice is tender. Add crushed pineapple. Serves 4-6.

Camp and RV Recipe of the Week

Curried Chicken ‘n “Crab”

Stretch your budget while satisfying your yen for seafood with imitation crabmeat.

 16-ounce package shredded imitation crabmeat

1 pound boneless, skinless chicken breasts

2 tablespoons butter

2 tablespoons vegetable oil

1 tablespoon curry powder

1 ½ cups water

2 tablespoons cornstarch

Salt, pepper to taste

Optional: 2 tablespoons ketchup or soy sauce

Thaw  and drain shredded crab.. Cut chicken into small bites and saute' in melted butter and oil until browned. Stir in curry powder and gradually stir in “crab”. Stir a little of the water into the cornstarch to make a paste, then add remaining water.

Cook, stirring occasionally, until sauce thickens and clears.  Fold in ketchup or soy sauce if using. Adjust seasonings and serve over a starch such as rice noodles or campfire-roasted sweet potatoes.  Serves 6.

FREE YOURSELF! GO FULL-TIMING

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the   complicated 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 birthday? New divorcee or empty nester?  Someone with job burnout? Amazon can wrap and ship it for you if you like.

LIFESAVER SAUCE OF THE WEEK

Sweet 'n Sassy Sandwich Sauce

Burgers too blah? Sandwich bread too dry? Kebabs a bit burnt?  Slather ‘em with  this moist, sweet sauce.

 10-ounce jar pickle relish

1 can sweetened condensed milk

Optional: 1 teaspoon  kicker such as hot sauce, steak sauce, wasabi sauce or Worcestershire 

Mix relish and condensed milk (and hot sauce if using.) Refrigerate leftovers.

Tips for the Camp Cook 

* It's risky and messy to melt wax to make fire starters. Instead, save candle stubs, lay the fire, stick one or more stubs into the pile and light the wicks.   

* Whatever you use as lights in camping, you can magnify them with reflections such as a mirror, shiny metal or  aluminum foil. Place a foil pie plate behind a lantern or fill the shiny pie plate halfway with water and add floating candles.

* I buy gourmet peppercorns in disposable grinders because even the most expensive peppermills are subject to rust in outdoor use. Each time I open a new disposable, I have fresh peppercorns and a new grinder. 

* Make a bouquet garni.  Put  herbs in a coffee filter. Make a pouch and tie closed with dental floss. Handle gently in soups and stews, then discard. 

 

TRAVEL EMERGENCIES HAPPEN

     Travelers have limited storage space for emergency foods, so Survival Food Handbook  is written just for 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. Always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. 

 http://amzn.to/1WdYqbe

 

MAKE-N-TAKE Recipe of the Week

Yamassee Sauce

This is a sophisticated version of the  tartare sauce sold in jars.  Spoon it on hot or cold seafood. Spread it on burger buns, hot dogs,  cold meat sandwiches. Use it instead of  or with plain mayonnaise to make coleslaw. The recipe is easily multiplied. 

 1 ½ cups mayonnaise

1 tablespoon each minced parsley, sweet pickle  relish, finely chopped salad olives

1 teaspoon each chopped capers and dried tarragon

2 tablespoons vinegar

Mix and chill.  Makes almost two cups. 

GET the news before it's news when a new campground or RV park is proposed, built or opening. See weekly news breaks hot from our local sources at https://solowomanrv.blogspot.com

Always have a healthful snack in your pocket when you make my healthier,  homemade trail mix recipes. Make a big batch, package by the cupful and you'll always have a ready, portion controlled snack anywhere, any time. https://www.createagorp.blogspot.com

Campground Potluck Recipe of the Week

Pecan Bean Dip

2 cans, 15 ounces each, white beans, drained and rinsed

1 teaspoon garlic salt

½ cup olive oil and ½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

Variation: substitute ½ cup peanut butter for the olive oil. 

Up to 1 cup chopped pecans

Salt, pepper to taste

Use a food processor or potato masher on the beans. Stir in remaining ingredients. Makes about a quart of dip. Put dip in bowl(s) and surround with raw vegetables , pretzelsm Scoopers or crackers. 

Bonus Recipe

Caramel Pumpkin Poke Cake

Bake a cake or fill the pan with thick slabs of pound cake

Bake a plain 9 X 13-inch cake or buy two pound cakes to make this moist dessert. No frosting required, so it’s an ideal bake-and-take dessert.

Plain yellow cake 

1 cup brown sugar

1 teaspoon cinnamon

1/4 cup each water and pancake syrup or corn syrup

Small can evaporated milk (2/3 cup)

½ stick butter

1 cup canned pumpkin (not pumpkin pie filling)

Use a round handle (such as a wooden spoon) to poke holes all over the cake. Set aside. Bring water, sugar, cinnamon and syrup to a boil for 5 minutes in a 1 1/2- quart pan. (It may foam up.) Remove from heat and stir in milk and butter. When butter melts, stir in pumpkin. Slowly spread  over the cake, the mixture to soak in. 

Chill. Serve as is or frost with whipped topping. Makes 12 pieces. Refrigerate leftovers.

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Questions? Kvetches? Comments? janetgroene@yahoo.com

Cooking For Camping, RV, Glamping

Copyright Janet Groene 2025.  This blog has had 276,000 views. To ask about rates for reprint rights to this content, or to place an ad on all six Groene sites for one price, email janetgroene@yahoo.com

Are you a budget camper? A full-timer or van lifer? For me, camping isn’t Porterhouse steaks on the grill every night. Yet it has to be more than hot dogs and s’mores. Here’s to everyday camp cookery for ordinary folks.  

THUMBNAIL RECIPE OF THE WEEK

The next time you get Chinese take-out, save a couple of soy sauce packets for future camping trips. 

Thai Thai Chicken

In a zip-top bag place 1 t. each powdered ginger & dried cilantro flakes +½ cup chopped,  unsalted peanuts. Add two unopened individual packets soy sauce.  I

In camp brown 6 portions chicken. Drizzle lightly with about 1/4 cup ketchup + 2 T. water or rice wine. Open soy sauce packets and add with dry ingredients from the bag. Sprinkle over chicken. Cover and cook, turning chicken over once,  until chicken tests done. Serve pan juices over rice. 

CAMPING & RV RECIPE OF THE WEEK

Deep Sea Dumplings

Use any canned  or homemade chowder as long as it adds up to about 6 cups. Manhattan style chowder is tomato based. Milk-based New England clam chowder is not recommended for this recipe. 

6 cups Manhattan style clam chowder

1 cup tomato juice, Clamato or bouillon

1 ½ cups biscuit mix

½ teaspoon sweet paprika

1 teaspoon dried parsley flakes

Milk

Small can shrimp, drained and rinsed

While chowder and juice or bouillon come to an active simmer (not a hard boil)  in a large saucepan, mix parsley flakes and paprika with biscuit mix. Add milk to make a thick dough. Do not over-beat. Cut up shrimp and fold into dough. 

Add water or tomato juice if soup is getting too thick. Drop dough by teaspoons into simmering chowder and cook 10 minutes uncovered, then 10 minutes tightly covered. Do not peek during the last 10 minutes. Serve at once. Makes 4 to 6 portions. 

See more of Janet’s galley-tested, space saving recipes at https://www.Boatcook.blogspot.com

BONUS RECIPE

Surprise Ingredient Seafood Salad

1 pound cooked seafood in bite-size pieces

1 loaf day-old white bread

4 hard-cooked eggs, diced

4-5 ribs celery, diced

Large sweet onion, such as Vidalia, diced

1/3 cup pickle relish

3 cups lite mayonnaise

Suggested garnish: minced parsley, grated carrot or crumbled egg yolks

Prepare seafood ( I like imitation crab plus whatever else is on hand such as bits of

 leftover poached fish or grilled salmon.) Remove crusts from bread and dice bread. Mix everything in a large bowl until the bread disappears. Serve now or chill. 

IS 2026 THE YEAR YOU WILL GO FULL-TIMING?

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the decision to go full-timing. Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go,  choosing a "home" state,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. 

Need a retirement gift for someone? Someone with job burnout? Amazon can wrap and ship it for you if you like.

BLACK POT RECIPE OF THE WEEK

This one-pot meal is only as good as the kielbasa. Get the best and most authentic German or Polish sausages your town offers. Then add the chunkiest applesauce on the shelf. 

Saucy Kielbasa 

2 pounds kielbasa

2 tablespoons lard, bacon fat or vegetable oil

3 large onions

4 cups (quart jar) unsweetened applesauce

½ cup brown sugar

1 teaspoon crumbled thyme

8 small sweet potatoes, peeled

Slice kielbasa lengthwise in four pieces, then slice. (I prefer very small bits to release more flavor, but you may prefer bite size chunks.) Peel and dice onions.

Heat fat in the pot. Layer kielbasa and onions in the bottom of the pot. Cover with water. Cover the pot and place over medium heat on well started coals. Let simmer slowly until onions are very tender and flavorful. Stir and add a little water if needed.  Mixture should be thick and creamy. 

Spoon applesauce over the kielbasa layer and stir in the brown sugar. Sprinkle with thyme. Nestle sweet potatoes in the applesauce. Cover the pot and cook over moderate coals just until sweet potatoes are fork  tender. Watch carefully so it doesn’t burn or boil dry.

Remove a sweet potato to each plate and spoon the sausage-applesauce over all. Serves 8.

 

LIFESAVER SAUCE OF THE WEEK

Here’s a quickie. In a small nonstick skillet, stir and heat one part buttermilk and one part freshly grated Romano cheese. When it’s smooth and melty, spoon over hot vegetables, toast, biscuits or campfire-baked potatoes in foil.   Variation: use bleu cheese instead. Heat gently. 

Tips For the Camp Cook

* Mix 1 teaspoon instant coffee and 1/4 cup each powdered cocoa and brown sugar. Stir into your next brownie mix, cake batter or pecan pie filling.

* Heat a 10-ounce jar of raspberry jam and stir in 2 tablespoons of raspberry liqueur such as Chambord. Spoon over grilled peach halves, or campfire-baked apples.

* To assure a proper lasagna or other recipe, drain excess liquid from ricotta before using. Brands vary. 

* Make a quick sandwich spread. Cut up a jar of dried chipped beef. Fold into two 8-ounce bricks of softened cream cheese. Add a flavor ingredient such as  chopped scallions, capers, pickle relish, grated strong cheese, chopped olives or Dijon mustard. 

    For tips on getting the most into your emergency food locker, see Survival Food Handbook.  It's a guide to stocking an emergency pantry in a small space such as a camper boat or cabin with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples + recipes to use them to make a meal.

    http://amzn.to/1WdYqbe

 

Campground Potluck Recipe of the Week

Here’s a south-of-the-border dish with a difference. It makes use of inexpensive canned tamales.

Mexicali Casserole

3 cans, about 15 ounces each, any flavor tamales

2 cans, 12 ounces each, whole kernel corn with green and red pepper, drained

Small can sliced ripe olives, drained

½ cup stuffed green olives, chopped

I package Jiffy cornbread mix

Egg and milk for cornbread mix

6-ounce package grated Cheddar cheese

Put tamales in a greased casserole and sprinkle with corn and olives. Bake 10 minutes at 400 degrees, then drizzle with cornbread mix, prepared according to package directions. Bake until cornbread is golden brown. Remove from oven, sprinkle with cheese and let cheese melt. Cut in squares. Serves  12. 

Cook’s note: Bring a pancake turner for easy serving.

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For questions, comments or to be added to my private email list, contact janetgroene@yahoo.com