Hot Dog Camping Eats for Hot Days

Copyright Janet Groene 2025

THUMBNAIL RECIPE OF THE WEEK

Quick Pineapple Pilaf

Seal in a plastic bag 1 ½ cups instant rice*, 1/4 cup brown sugar , ½ t. salt and 1/8 t.   ground nutmeg. In camp you’ll need a small can of crushed pineapple. Add water to the pineapple juice to make 1 ½ cups + 2 T.  liquid. Bring to a boil and add rice mixture. Cover and let stand out of the wind  7-12 minutes until rice is tender. Add pineapple. Good with ham steak from the grill. Serves 3-4. * Instant rice does not need rinsing

Hot dogs are always in style when you’re camping and on the go. Here’s one way to enjoy them.

New Orleans Style Hot Dogs

The unique taste of muffuletta sandwiches in southern Louisiana comes from pickled peppers. Here’s how to pep up a humble hot dog with Bourbon Street swagger. 

2 cups chopped pepperoncini (pickled Tuscan-style peppers)

About 1 cup juice from peppers

2 cups chopped sweet onion, such as Vidalia

2 teaspoons dried oregano

Small can chopped ripe olives, drained

Hot Dogs

White, mild cheese such as Provolone

Buns

Drain peppers, saving juice. Chop peppers to make 2 cups. Mix with onions, oregano, olives and enough juice to keep the mixture moist. Chill. 

Grill, boil or steam hot dogs. Put in cheese- lined buns and use a draining spoon to pile pepper mixture on top.. Serve at once. This makes enough relish for about 16 hot dogs. Refrigerate leftover pepper mixture. 

Tips for the Camp Chef

Give a boost to foil meals by using a flavored pan spray on the f oil first. Try garlic, butter or olive oil flavors. Add  little lemon zest for seafood meals and perhaps the merest drift of cinnamon sugar for beef. 

Make a different dump cake. Melt 2 sticks butter and mix with a box of dry cake mix until crumbly. Press half into a greased 9 X 13-inch baking pan. Spread with a can of fruit pit filling. Sprinkle remaining crumbs on top and bake. 

Did you know you can make risotto with steel-cut oats? Same rules: keep adding hot broth and stirring, slow and patient, until oats are soft. 

Create Pizza Tacos. Chop pepperoni fine. Grate cheese. Shred lettuce. Mince cilantro. Set aside. Place thin layer of cheese in crisp taco shell. Top with a thin layer of pepperoni, another layer of cheese. Nuke 15-20 seconds or foil wrap to heat in campfire.  Now pack the warm taco with shredded lettuce, cilantro, sliced scallions, chopped tomato, sour cream. 

    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, RV,  boat or cabin with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.     http://amzn.to/1WdYqbe

 

 

Campground Potluck Recipe of the Week

New Age Succotash

3 tablespoons canola oil

4 medium sweet potatoes, peeled and diced

12-ounce package edamame (shelled soybeans)

Medium onion, finely diced

½ cup water

1 vegetable bouillon cube

15-ounce can cream style corn

Real or vegetarian bacon bits

Heat oil in a large skillet or wok  and stir-fry sweet potatoes, edamame  and onion over medium-high heat until onion browns. Add water and bouillon, cover, reduce heat and simmer until sweet potatoes are tender. Turn burner back to high and stir-cook until any excess moisture evaporates. Stir in corn just to heat through. Just before serving, sprinkle with bacon bits. Makes 8 to 10 potluck servings. 

VEGAN RECIPE OF THE WEEK

Tofu-jitas

If your crew are into meatless meals, wow them with this sizzling fajitas mix.

14-ounce package extra firm tofu

1 teaspoon each ground cumin, chili powder, sugar, flour

Oil for frying

Medium onion, cut in crescents

1 sweet pepper, red or green, seeded and cut in strips

Salsa

8 flour tortillas, 6 inch size, warmed

Drain tofu and dice it. Combine spices, sugar and flour and toss lightly with tofu to coat.  Discard excess flour mixture.

Heat a shallow layer of oil in a large, nonstick skillet and brown tofu in two batches, adding more oil if necessary. Remove tofu. Add more oil if needed and quickly stir-fry onion and pepper until crisp-tender. Stir vegetables and tofu together and serve in warm. tortillas. Makes 8.

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.  (It's more complicated than you ma realize.) 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.

BONUS RECIPE

Shrimp Gazpacho 

2-pound bag cooked, trimmed, de-veined shrimp, thawed and drained

4 medium tomatoes, diced and drained

Large, sweet onion, diced fine

2-3  ribs celery, sliced

1 bunch parsley, finely chopped

1 cup bottled Caesar salad dressing

12-ounce can Mexicorn (corn with red and green peppers), drained

Cut up shrimp. Throw everything into a big, plastic bag, seal shut and chill several hours or overnight.  Turn several times to distribute flavors. Serve icy cold. 

 Cook's note: some prefer gazpacho chopped fine and even pureed in a blender. Others prefer a bolder dice. 

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Is there any campground or RV park news in your state or province? CHECK OUT THIS WEEK'S CAMPGROUNDS: GOOD NEWS/BAD NEWS AT HTTPS://SOLOWOMANRV.BLOGSPOT.COM

 

RV & Camping Cooks Love Shortcuts

Copyright Janet Groene 2025.  To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com

The Groenes lived full-time on the go for ten years in a 21-foot RV and 29-foot sailboat. Janet's recipes are for the everyday cook with an eye to ease, nutritional balance, economy and extended travel. 

RV, Boat , Car Camp, Van Life or Tent

COOK, EAT, ENJOY!

THUMBNAIL RECIPE OF THE WEEK

Make homemade "helpers" bags by the dozen ahead of time. The dish is different each time depending on what protein you have in camp. 

Anything Goes  “Helper” 

.Seal in a zip-top bag: 2 c. macaroni, 1 tomato flavor bouillon cube,  2 T. each dried potato flakes and dried onion bits, 1 T dried parsley flakes.  In camp, boil 4 c. water and add contents of bag.  When macaroni is tender, do not drain. Add protein of choice e.g. canned chunk chicken, diced ham, cooked vegetables or meat,  sausage crumbles or sliced hot dogs. Heat through and stir in 1/3 c. shredded Parmesan. Serves 4. 

Note; don't forget to unwrap bouillon cube before adding to boiling water. 

ONE BURNER RECIPE OF THE WEEK

One skillet, one heat source, one great dinner. This recipe is easily doubled to bake as a casserole in the oven.

Cornby Fash Cobbler

2 tablespoons vegetable oil, bacon fat, lard or shortening

Medium onion, diced fine

Medium green pepper, diced

½ cup grated carrot or green peas

Small can mushrooms, drained

1 can corned beef hash or roast beef hash

8-ounce can tomato sauce

1 tablespoon soy sauce

1 box Jiffy cornbread mix

Milk and  egg as stated on box

Optional: 1 tablespoon honey

In a  nonstick skillet, sizzle raw vegetables in hot fat until crisp tender. In a bowl mix hash, tomato sauce and soy sauce.  Mix with all vegetables in an even layer in the skillet. 

Cover skillet and cook over low/medium fire to heat well before adding topping.  Create cornbread batter and spoon evenly over the hot hash mixture. Cover skillet and cook until cornbread is springy to the touch.  (It will not brown.)  Drizzle with honey. Serves 4. 

Cook's note: When baked in a covered skillet, most toppings do not brown because of the steam. If you like, put a finish on the cornbread with a kitchen torch, grated cheese or parsley butter.  

Foil Kiss Recipe of the Week

Savannah Shrimp ‘n Rice 

A twist of the wrist seals this succulent meal in foil “kiss” to cook on campfire, grill or RV oven. Vary the vegetables at will,, customizing each packed for each person. 

Butter

4- servings ready-to-serve rice 

Optional: thin slices of cooked smoked sausage

2 plum tomatoes, diced and drained

Salt, pepper

Thin-sliced zucchini, yellow squash ad lib

More butter

12-ounce bag of tail-off, de-veined shrimp, thawed and drained

White wine

 Old Bay seasoning

Dried parsley flakes

Optional garnish: lemon wedges 

Butter the centers of 4 large squares of foil.  Raise 4 corners of the foil to form a shallow bowl.   Place a scoop of cooked rice on the foil. Top with vegetables. Sprinkle with salt and pepper. Add shrimp and a pat of butter..

Drizzle with wine  Sprinkle lightly with Old Bay Seasoning and dried parsley flakes. 

Bring corners of the foil together and twist to seal and also form a handle.  Place over well-started low/medium coals to slowly steam the shrimp and vegetables. It's done when shrimp is firm and vegetables are crisp-tender. . Beware of hot steam when opening foil. Eat out of the foil. 

Oven method: Proceed as above. Place pouches in a pan or on a baking sheet for easier handling and bake 25-30 minutes at 325 degrees.

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 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. Trips are delayed. Refrigerators fail. Supply chains halt. Stuff happens. Be prepared. .  http://amzn.to/1WdYqbe Travelers have limited storage space for emergency food.  Survival Food Handbook  is 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

 

CAMPING AND RV RECIPE OF THE WEEK

Indio Viejo (Old Indian) 

  This money-stretching recipe from Nicaragua is traditionally served when all the neighbors drop in on special occasions such as a saints day. It’s economical, easy and something different for a change. Think of it as a fortified polenta. 

1 pound ground beef or pork

2 tablespoons lard, bacon fat or vegetable oil

3 cups water

2  chicken flavor bouillon cubes

14.5-ounce can diced tomatoes, undrained

Minced garlic and onion, ad lib 

1 cup water

1 cup cornmeal

½ teaspoon salt

2 teaspoons sweet or smoked paprika

1 cup cold water

Juice of 1 lemon

½ stick butter

Salt, pepper

Optional garnish: mint leaves

Fry out meat in hot oil and add 3 cups water. Bring to a boil and stir in bouillon until it dissolves.  Add tomatoes, garlic and onion. Cover and simmer 15-20 minutes.   

Add 1 cup more water and bring back to a slow boil.  In a small bowl whisk paprika, ½ teaspoon salt,  1 cup cornmeal and a cup of cold water. Quickly stir into the boiling pot. Cook, stirring and adding more water if needed until thick and creamy. 

Stir in lemon juice and 1/4 stick of butter. Adjust seasonings. Garnish with sprigs of fresh mint. Serves 6., 

Tips for the Camp Cook

* Make fruity pancake syrup. Boil 1 3/4  cups sugar with one cup fruit juice such as white grape, pineapple, apple or  berry until sugar dissolves. Optional: add a tablespoon of fresh lemon juice or ½ teaspoon of vanilla extract.

* Did you accidentally make a soup or stew too salty? Dice or shred a potato into the soup and let it absorb the excess salt. The more potato surface is exposed, the more salt is absorbed. 

* Make a sweet sauce for plain cake or gingerbread. Save juice from canned fruit. To 2 cups juice add 1 tablespoon each butter, minute tapioca  and lemon juice. Simmer until thickened. 

* Keep butter in the freezer and grate it into biscuits or streusel toppings. Mixing is easier and distribution is more even than using a pastry blender. 

* If you don’t have a spatter screen, up-end a metal sieve or colander over the frypan. 

A new 150-site RV park is coming to White Oak, Texas. See news breaks like this to get an inside, earlybird view of new and changing parks at CAMPGROUNDS; GOOD NEWS/BAD NEWS weekly at https://solowomanrv.blogspot.com

Vegetarian Main Dish Recipe of the Week 

Sweetpea Pasta Salad

Bring a big bowl of this salad as a vegetarian main dish or hearty side dish. To make an even larger and more colorful salad, add more vegetables such as sliced celery, grated carrot, diced tomato, thin crescents of  sweet onion, radishes, halved cherry tomatoes and/or diced green apple.  

2 cups medium pasta such as radiatori ,  cooked and drained (4 cups cooked)

2 cans, 15 ounces each, chickpeas, drained and rinsed

½ cup Italian dressing

Large red sweet pepper, seeded and diced

2 cups young, tender pea pods, trimmed

1 bunch scallions, trimmed and sliced

Small head firm iceberg lettuce, cut in bite size

Additional Italian dressing

While pasta cooks, marinate drained chickpeas in a large bowl with the dressing. Add  hot, drained pasta and mix well Fold in remaining vegetables and additional dressing to taste. Chill.  

BONUS RECIPE

Shortcut Chutney

Ask six cooks and you’ll get six recipes for chutney. It may contain turmeric, mustard seed, mint , all of the above and many spices you never heard of. Here’s a quickie version made from ingredients found in your pantry. 

2 cans whole cranberry sauce

10--ounce jar peach preserves

1 teaspoon powdered ginger

1/4 teaspoon ground cloves

1 ½ cup chopped walnuts

Large sweet onion, diced very fine

2 tablespoons apple cider vinegar (or to taste)

In a saucepan over medium heat, bring ingredients to a boil and immediately remove from heat. When it’s cool enough, adjust ingredients your way for more hot spices or more vinegar. Chill and serve as a condiment with meats, curries, rice or eggs. Keeps up to .a week in the refrigerator.  

LIFESAVER SAUCE OF THE WEEK

Red Caviar Cream

Turn an ordinary dish into a gourmet triumph. A reader once sent me a recipe that called for "as many pecans as you can afford." That's pretty much the case with caviar. 

½ of an 8-ounce brock of cream cheese

2/3 cup sour cream

Small sweet onion, minced

Small jar red caviar

Let cream cheese come to “room” temperature and mix well with sour ream and onion. Carefully fold in caviar. Serve sparingly over poached fish, tuna melts  or bagels and lox. 

CAMPGROUND POTLUCK RECIPE OF THE WEEK 

Artichoke Pasta Salad

Vary the vegetables at will. The main focus here is the marinated artichokes and pasta. It may not need the additional Italian dressing. 

2 cups medium pasta such as rotini

Small jar marinated artichoke hearts, undrained

1 can quartered artichoke hearts

2 or 3 miniature sweet red peppers

1 cup peas, thawed

Small can sliced mushrooms

Medium red onion, cut in thin crescents

Bottled or homemade Italian dressing

Drain cooked pasta and stir marinated artichokes with marinade into warm pasta. Then fold in remaining ingredients with dressing  to taste. Serves 8. 

See money-saving snack recipes. Eat healthier and make less trash on the trail. See recipes for a big batch of Gorp to package by the cupful for your pocket, lunch box or backpack. See Create A Gorp. 

 SCROLL DOWN FOR ADDITIONAL RECIPES AND TIPS 

Camping + Glamping+ Cooking

 Copyright Janet Groene 2025.  This site has had m ore than 276,000 vews. To ask about rights to reprint this content, or to place your ad on all  Groene sites for one rate, email janetgroene@yahoo.com

Pitch camp in a patch of shade and chill 

THUMBNAIL RECIPE OF THE WEEK

Potato Chowder Helper

Mix in a plastic bag: contents of two  5-oz. boxes scalloped potatoes or potatoes au gratin. Add 1 c. nonfat dry milk, 2 T. dried onion bits, 2 t.  each powdered bouillon and dried parsley flakes, 1/3 c. grated dry cheese and, 2 T. real bacon bits. Keep cool and dry and use within a week.  

In camp bring 6 c. water to a boil. Stir in dry ingredients. Cover .Simmer over low heat, stirring occasionally and adding water as needed. When potatoes are tender add more water, cream  or  milk to taste. Optional garnish: sour cream, sliced scallions, minced cilantro or a light dusting of grated nutmeg. Serves 6. To 8.  

CAMPING & RV RECIPE OF THE WEEK

Seaside Turkey Nuggets

Your secret ingredient here is anchovies to add a whisper of sea spume to a bold and saucy skillet. 

1 ½ pounds ground turkey

Salt, pepper

3 tablespoons olive oil

Medium onion, diced

½ teaspoon dried oregano

1 teaspoon minced garlic

 2 teaspoons Better Than Turkey bouillon

2/3 cup dry white wine 

Small can chopped black olives, well drained

5 or 6 anchovy fillets, drained  and minced

Lightly sprinkle turkey with salt and pepper and form into six plump patties. Brown onion, garlic and oregano in hot oil. Add turkey and bouillon. When patties are browned, add wine. Cover and cook over low/medium until turkey tests done at 175 F. 

Remove patties to plates. Increase heat in the skillet and add black olives and anchovies to pan juices. Bring to a boil, scraping up brown bits. Spoon pan juices over patties and side servings of rice or noodles. 

    For tips on getting the most into your emergency grub box, see Survival Food Handbook.  It's a guide to stocking an emergency pantry in a small space such as a camper,  boat or vacation cabin with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples. Then see  + recipes to use them to make a passable meal. http://amzn.to/1WdYqbe  

 

BONUS RECIPE

Black Bean & Barley Ragout for Two

If you’re short on time and stove fuel, skip the onion and celery step. 

Optional:

Small onion, diced fine

1 or 2 ribs celery, chopped fine

1 teaspoon vegetable oil

 

Small can chunk chicken

14.5-ounce can black beans

1 chicken bouillon cube

Water

1/3 cup quick barley

1/4 teaspoon ground ginger

Drain chicken and add water to juice to make two cups liquid. Sizzle onion and celery in oil if using. Add chicken, rinsed and drained beans and liquid.  Bring to a boil and stir in barley, bouillon and ginger. Cover and cook over reduced heat 10-15 minutes under barley is tender. Add water as needed.  Season to taste. Makes 2 hearty servings.

Tips for the Camp Cook

* Rules of thumb: Bone-in meats cook faster than boneless. The finer vegetables are cut up, the quicker they cook. Most whole grains and dried fruits, beans and vegetables cook faster if soaked first. 

* Nice to have on hand: two-cup bags of a variety of crumbs: vanilla wafers, gingersnaps, graham crackers, sugar frosted flakes,  Oreos, etc. Add 2 or 3 T. soft butter and press into a pan tin to make a crust. Or use by the tablespoon as a sprinkle for cereal, fruit salad, parfaits, instant pudding or ice cream.

* Cut up thawed, fully cooked sausage links or patties. Make instant grits according to package directions. Add sausage and a little grated cheese. Stuff pepper halves. Wrap each in foil and bake or grill.

* When making apple pie or cobbler add a peeled, seeded, cut up small lemon and a tablespoon of rum to the apples.  

FOIL DINNER OF THE WEEK

Plum Wonderful Chicken

If fresh plums are not in season use one or two cut up  pitted prunes. 

For each serving:

Shortening or other fat to grease foil

Small onion, chopped

1 boneless, skinless chicken breast half, cut in bite size

A few drops Worcestershire sauce

1 purple plum, seeded and sliced

1 cup ready-to-serve rice

1 tablespoon sherry wine

Suggested garnish: sliced scallions, chopped peanuts or a dollop of deli coleslaw. 

Lay out a square of foil and smear the center with shortening, bacon fat, lard or olive oil. Sprinkle with chopped onion.

Season the chicken with salt and pepper and place on the onion. Add a few drops of Worcestershire sauce.

Raise sides of foil to form a shallow cup. Top chicken with rice. Nestle fruit in the rice and drizzle with sherry. Bring up for corners of the foil and twist together to seal the bundle and also to serve as a handle. Place over well-started coals or a medium grill, chicken side down,  to cook low and slow. When chicken tests done at 170 degrees open foil carefully to avoid hot steam and to keep juices in. Garnish at will.  Eat right out of the foil. 

SKILLET DINNER OF THE WEEK

Pizza-fied Mac ‘n Cheese

Shamelessly easy, this  kid-friendly  one-pot dinner is ideal for the first night out. Never leave home without a few boxes of mac ‘n cheese mix in your camping grub box. You’ll thank me later. 

7-ounce box mac 'n cheese mix

7-ounce box mac n cheese mis

8-ounce can tomato sauce

1 teaspoon mixed Italian seasoning

2 eggs

2 to 3-ounce package pepperoni, chopped

1 cup diced process cheese

In a pan or skillet, make mac ‘n cheese mix affording to package directions. While it cooks, whisk tomato sauce, seasoning and eggs. When mac and cheese is finished, fold in egg mixture and pepperoni. Cover and cook over low/medium heat until eggs set. Fold in cheese, cover and let cheese melt. Stir and serve. Makes 4 portions.

IS YOUR STATE INCLUDED THIS WEEK?

WHERE TO FIND A NEW RV PARK, UPGRADED CAMPGROUND, A FABULOUS RV RESORT WITH A WATER PARK? SEE WEEKLY REPORTS OF NEW, CHANGING, OPENING OR PROPOSED CAMPGROUNDS LISTD BY STATE OR PROVINCE AT  HTTPS://SOLOWOMANRV.BLOGSPOT.COM

LIFESAVER SAUCE OF THE WEEK

Cracks in your custard pie? Fudge cake fell? Cupcakes crushed? Slather this sauce over the damage and win raves for the best dessert ever. Ths sauce classes up fresh fruit salad, sliced plain pound cake or ice cream. Try it on  grilled pineapple slices or peach halves.

Brown Sugar Sauce

½ stick butter

1 1/4 cups brown sugar

Small can evaporated milk (2/3 cup)

1 teaspoon vanilla extract 

Optional: ½ cup chopped pecans or walnuts

Combine butter and sugar over low heat and cook, stirring to dissolve sugar. Remove from heat and slowly stir in milk, then return to the heat and cook 60 seconds. Remove from heat and stir in vanilla and (if using) nuts.  Stir and serve warm. 

BONUS RECIPE

CheckerBoard Bar Cookies

Bar cookies are  ideal for camping. They are easy to bake, freeze, transport and cut into as many portions as needed. Bake them by the carload in stackable disposable pans.

1 box yellow cake mix

1/3 cup vegetable oil

2 eggs

1 can sweetened condensed milk

1 cup chocolate chips

Mix eggs, oil and cake mix until crumbly and press about 2/3 of it into a greased 9 X 13-inch pan. Set aside the rest.  Cook or nuke condensed milk and chocolate chips until chips melt. Spread over yellow layer. Drop remaining yellow dough over the chocolate layer. Bake 15 minutes, or until lightly browned, at 350 F. Cool and cut in squares. 

BLACK POT RECIPE OF THE WEEK

One Pot Country Captain

An old classic with a strange name, Country Captain  varies from cook to cook. It's usually served over rice. My camping version comes together in one easy-to-serve  pot. 

3 to 4 cans, 10 ounces each, chunk chicken

8 cups water

6 chicken bouillon cubes OR

2 tablespoons Better Than Chicken bouillon

Small green sweet pepper, seeded and diced fine

Small red sweet pepper, seeded and diced fine

1 Granny Smith apple, seeded and diced

1 tablespoon mild curry powder 

28-ounce can diced tomatoes

2 cups long grain white rice

2/3 cup golden raisins

Traditional garnish: Slivered almonds

In a large pot break up chicken and add water, bouillon, peppers, apple,  curry powder and tomatoes. Bring to low boil over a hot fire. Add rice and raisins. Cover and cook over low/medium fire 20-30 minutes  until rice is tender and raisins plump. If it’s too thick, add water, broth or tomato juice. Serve in shallow bowls or rimmed plates. Garnish with sliced almonds. 

Depending on fire management, wind and whether the pot has a tight lid, recipes like this may turn out too thick or too thin. If it's too thin,  stir in a tablespoon of cream of rice or cream of wheat cereal,  instant grits or potato flakes.  All these can be stirred rapidly into boiling liquid. Other thickeners such as flour or cornstarch,  need to be mixed first in cold water or they clump up. 

Where to camp next? See travel and destination news near and far, here and there, now and again at https://janetgroene.blogspot.com

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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