RV & Camping Food Made Easy

Copyright Janet Groene 2025.

SCROLL DOWN FOR THE THUMBAIL RECIPE OF THE WEEK

NEW BONUS RECIPE

Stained Glass Windows Candy 

Keep this delightful sweet in the cooler or fridge until you need it. Then slice and snack. 

1 stick butter

12-ounce package semi-sweet chocolate chips

1 cup broken pecans or walnuts

1 to 1 ½ cups spice drop candies

Shredded coconut

Melt butter and chocolate chips. Cool to lukewarm but still liquid enough to fold in, then slpce candies. Cool until it’s firm enough to roll into logs and roll in coconut to coat well. . Wrap in waxed paper and chill. Cut in ½ inch slices. 

Cook’s note: do not use off brand imitation chocolate chips. 

FREE. Email janetgroene@ yahoo.com, put Cook Tips in the topic line and I will email you a full page of my cooking shortcuts and tips,  chosen at random from my archives. 

 CAMP & RV RECIPE OF THE WEEK

Golden Glow Pork Chops

Here’s a show-off skillet meal to make on one burner. 

 

4 lean, meaty pork chops

2 tablespoons olive oil

Salt, pepper

1 tablespoon minced garlic

Medium onion, diced

4 medium Yukon Gold potatoes, scrubbed and cut in half

1/4 cup water

1 tablespoon Dijon style mustard

1 can condensed golden mushroom soup

1/4 cup milk, white wine, broth or water

Cut up potatoes for quicker cooking

Season chops lightly with salt and pepper. Brown in hot oil.  Add garlic and onion to pick up brown bits. Nestle potatoes around the chops, cut side down so they develop a nicely browned finish. 

 Add 1/4 cup water/ Cover skillet. Reduce heat and cook over low-medium heat, adding more water or broth if it gets too dry. When potatoes and chops are tender, remove to plates. Stir mustard, milk and undiluted soup into pan drippings, then spoon this sauce over potatoes and chops.

CAMPGROUND POTLUCK RECIPE OF THE WEEK

Coconut Rice

This side dish is a sweet complement to a potluck table. Make rice from scratch or use one of the many instant and ready-to-eat packages.  

2 tablespoon olive oil

Medium onion, diced

1 tablespoon  lemongrass, chopped fine

6 cups cooked rice

2/3 cup shredded coconut

I can coconut cream (you won’t use all of it)

½ cup toasted coconut flakes

Heat oil and cook onion and lemongrass until crisp-tender. Stir in  rice and coconut. Heat.  Moisten to taste with coconut cream. Serve hot, topped with toasted coconut flakes.  Serves 10. 

BLACK POT RECIPE OF THE WEEK 

Make a little meat go a long way with a showy, soupy stew that feeds up to 20 folks. It’s ideal for the campground potluck or buddy sites. It also freezes well if you want to make a big batch and freeze in smaller batches for later.  

Skidoodle Stew

2 pounds lean ground chicken, turkey, pork or beef

Large onion, diced

Medium green pepper, diced fine

2 cups diced celery

2 large carrots, peeled and chopped

2 quarts plus 1 cup water

3 teaspoons powdered chicken flavor bouillon

3 beef flavor bouillon cubes

2 cups uncooked fideo noodles, aka Spanish vemicelli

2 cups long grain rice

1 pint mushrooms, trimmed and coarsely chopped 

1 handful fresh parsley, minced OR

2 tablespoons dried parsley flakes

 Optional: hot sauce, Worcestershire  or sherry

In a large skillet or kettle pver a hot fire, brown the ground meat and break it up into crumbles. Spoon  off any excess fat and keep stir-frying over high heat while adding the onion, pepper, celery and rice. Add water. Bring to a boil and add bouillon and noodles. Stir to dissolve bouillon. . Reduce heat. Add mushrooms, cover  pot and cook until rice is tender.  Add water as needed, Stir in  parsley.  Heat  through. Adjust seasonings. (Bouillon is salty, so you may not need more. ).  

Serves 18-20.. Pass hot sauce, Worcestershire or a cruet of dry sherry

 Cook’s note: For more protein and additional servings, stir in one or two cans of white or red beans, drained and rinsed. Add more water or broth as needed.  

      Tips for the Camp Cook

FREE. Get a full page of Janet’s Tips for the Camp Chef. Email janetgroene@yahoo.com. Put Camp Cook Tips in the topic line and we  will email you a random sample from our archives. 

VEGETARIAN DISH OF THE WEEK

Cinnamon Spiced Spinach & Black Beans

14-16-ounce package spinach

2 tablespoon virgin olive oil

2 medium onions, cu\t in thin crescents

1 tablespoon minced shallot

½ cup minced fresh herbs such as parsley or cilantro

2 cans black beans, drained and rinsed

½ teaspoon each salt, pepper,  cinnamon

1/8 teaspoon ground cloves 

Trim spinach and cut it up. Heat oil in a skillet or wok and stir-fry onions and shallot. Add herbs and spinach just until it wilts. Stir in beans and spices and heat through. Serve over rice, noodles, couscous or grilled polenta slices. Serves 4 to 6.

Suggested garnish: lemon wedges, avocado slices, crumbled feta or fine-chopped plum tomatoes.

Cook's note: For better distribution stir salt, pepper, cinnamon and cloves together in a small, dry container first. Then sprinkle over pan.  

MAKE AHEAD DISH OF THE WEEK

Make it in the morning to bake later. This recipe isn’t recommended for freezing. 

Mexican Manicotti

Roll up with ricotta filling

28-ounce can or jar marinara sauce

18 Flour tortillas, 7 -inch size

3 cups ricotta cheese

1 tablespoon Italian seasoned bread crumbs

2 eggs

1 teaspoon smoked paprika

1/3 cup grated cheese such as Cotija

1 tablespoon dried cilantro flakes

Small can diced green chilies, drained

1/3 cup crushed Fritos or more to taste

Grease pan(s) and spread with a thin layer of marinara sauce. In a bowl, mix ricotta, eggs, cheese, seasonings and chilies until creamy. Fill tortillas, roll up and arrange in pan(s). Spoon remaining marinara over all. Cover and refrigerate to bake later. 

To finish, bake at 350 F. until filling is firm, Sprinkle with crushed Fritos. Makes 6 to 9 servings of 2 to 3 tortillas each. 

DESPERATION DINNER OF THE WEEK

First night out? Rainy day? Budget maxed out? Too tired to cook?  Be prepared with quickie recipes like this one waiting in the wings. All ingredients keep well in your emergency pantry. 

Wild Rice Chowder

1 package rice and wild rice mix

2 ½ cups water

2 teaspoons powdered chicken flavor bouillon

12-ounce can evaporated  milk

Small can evaporated milk (2/3 cup)

1 cup (or more to taste) process cheese such as Velveeta 

Prepare the rice mix according to package directions. When it’s done,  stir in 2 1/2 cups additional water. Bring to a boil and dissolve bouillon.  Add evaporated milk and heat well.  Season to taste.  Cut cheese in small dice and place in soup bowls. Add hot soup. Serves 6. 

Suggested garnish: real bacon bits, oyster crackers or a dollop of sour creeam. 

THUMBNAIL RECIPE OF THE WEEK

Pre-prepare a bag of ingredients days or even weeks ahead., Then complete the recipe in camp. 

In a sealable bag place 8-oz.Jiffy  cornbread mix, 9-oz. Jiffy yellow cake mix, 1/2 c. powdered milk. Seal bag. Keep cool and dry.  In camp mix with 1 c. water, 2 eggs, 2 T. oil or soft  fat (e.g. bacon drippings) & 4 oz. can diced green chilies, drained. Bake as for cornbread or muffins. 

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Camping, RV & Glamping Cuisine A to Z

 Copyright Janet Groene 2025. 

We have moved the Thumbnail Recipe of the Week to the bottom. Scroll down. 

CAMPING RV RECIPE OF THE WEEK

3-C Pilaf

One pot and a few shortcuts turn out a gourmet dish of Chicken, Crab and Carrot riddled with strips of bright orange. 

½ stick butter.

14-16 ounce package un-breaded, cooked chicken tenders

I package real or imitation crab sticks 

4 to 5 carrots, cut in strips

Small onion, diced

1 tablespoon minced garlic

1 rib celery, diced fine

Small can sliced mushrooms, drained

Small sweet pepper, diced fine

1 ½ cups long grain white rice

1 quart chicken broth OR

4 cups water + 4 teaspoons powdered chicken bouillon

You’ll need a large skillet or wok. Cut up vegetables, saving some of the tender celery leaves for a garnish.  Use now or refrigerate for later.

    Saute' chicken in melted butter. Gradually add vegetables, then the rice to coat. Add chicken broth or water plus bouillon powder. Bring to a boil. Stir to dissolve bouillon. Cover tightly. Reduce heat and cook 25-30 minutes until rice is tender. Serves 6 to 8. 

Pantry Recipe of the Week

When you’re out of fresh food it's a challenge to make salads. Here's a way to make a passable salad you can get your teeth into.

TropiCarrot  Salad

2 cans, 15 ounces each, baby carrots, drained

1 tablespoon lemon juice

1 teaspoon sugar or equivalent

8-ounce can crushed pineapple

1 cup shredded coconut

½ cup raisins or Craisins

1/4 cup French dressing or other sweet salad dressing

Cut carrots into quarters lengthwise. Toss with lemon juice and sugar.  Drain pineapple juice and save for another purpose. . Fold everything together with enough dressing to moisten. Serves 5 to 6.

BONUS RECIPE

Butterscotch Punch

Now that cool nights are here, this is a hot toddy to serve under the stars. It’s OK to make it with reconstituted dry milk. 

3/4 cup brown sugar, packed

½ cup water

1 tablespoon butter

Pinch salt

1 2/3 cups nonfat dry milk powder

5 cups water

Stir sugar and the half cup water over low fire to dissolve, gradually stirring in butter and salt. Reduce heat, stir in dry milk and remaining water and heat to steaming. Serve in mugs.

Cook's note: For added creamy sweetness stir in sweetened condensed milk to taste. 

BONUS RECIPE

Campfire Sweet Potato Sweeties

Add chopped nuts or other protein to make it a meal, or serve this swift treat as a side dish with burgers from the grill.

6 to 8  sweet potatoes, scrubbed and wrapped in foil

1 can whole berry cranberry sauce

1/3 cup brown sugar

2 tablespoons butter

½ cup orange juice OR

1 packet orange Emergen-C dissolved in ½ cup water

While sweet potatoes roast in the campfire, mash cranberry sauce, brown sugar and orange in a pan or skillet. Heat gently.

When sweet potatoes are tender but not mushy, open foil, split potatoes open and spoon in some of the cranberry mixture. Eat out of the foil.

Cook’s note: The cranberry mixture can be prepared without heating if necessary. Mix well to dissolve sugar.  

Campground Potluck Recipe of the Week

Cold Oven Pie Crust

Need a pie crust in a hurry? This is even quicker than making a crumb crust.

½ stick butter

½ cup sifted confectioners sugar

1 3/4  cups shredded coconut

Melt butter in the microwave. Mix in most of the sugar and all the coconut. Dip your fingers in powdered sugar to press coconut evenly on bottom and sides of a deep, 9-inch pie plate. Cool thoroughly or chill, then add filling and chill until serving time. Serves 8. 

Cook's note: This crust does not need baking but it can be baked at 350F until lightly browned. Cool, chill and fill. You might also fake a "browned" edge by sprinkling the rim lightly with cinnamon sugar. 

Suggested filling to make Coconut Cream Pie: 

2 packets 4 servings each, French vanilla pudding mix

3 ½ cups milk

4 or 5 coconut “haystack” candies, chopped

Whisk milk and pudding mix until well blended, then pour into cold crust.  Top with chopped candy.  This will set up on the counter or it can be chilled.

BLACK POT RECIPE OF THE WEEK

Who knew that such rich, buttery cabbage could be made on a campfire?

Toasted Cabbage

1 head cabbage, coarsely shredded OR

Large bag shredded cabbage for coleslaw

Salt, freshly ground pepper

12=ounce can evaporated milk

1 ½ cups dry bread crumbs

1 stick butter

Put cabbage in a greased pot. Sprinkle with salt and pepper. Pour milk over all. Top with bread crumbs and dot with bits of butter. Cover tightly and nestled in well started coals. When cabbage is tender, serve as is or take a kitchen torch to the topping brown bread crumbs. 

Cook’s note:  Cabbage can also be oven-baked in a covered pot 30 minutes at 350 degrees, then 5 or so minutes more uncovered. Note that milk burns easily, to keep temperatures moderate, low and slow. 

Alternate method: Instead of adding butter and bread crumbs to the pot, stir-fry in a small skillet until toasty. Add to finished cabbage dish. 

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 grate.  

https://amzn.to/3nNndWY 

Tips for the Camp Cook

I'll send you a full page of tips, hacks, shortcuts and wrinkles lifted randomly from my ever growing list Email me at janetgroene@yahoo.com Put Cooking Tips in the topic line and give me an email address to send them. 

THUMBNAIL RECIPE OF THE WEEK

Banana Bread Helper

Place in plastic bag  ½ c. sugar, 2 c.. flour, 1 t. each baking powder, baking soda & ½  t, each salt & cinnamon.. Seal bag.  In camp mash 3 soft bananas +1/3 c. vegetable oil + 2 eggs. Add helper. Bake in loaf pan. 

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Camping, GLAMPING, RV-ING Food Hacks

 Copyirght Janet Groene 2025. This blog has had more than 29,000 views.  For permission to use part or all of this content email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

Save $ with a homemade “helper” mixture.  Measure and bag ingredients ahead ,  then add a few more ingredients in camp to make a boffo meal.  These little packets make good gifts. Be sure to include instructions for completing the recipe later.

Royal Lima Stew Mix

Put 1 c. small dry lima beans in a zip-top bag. Add a smaller bag filled with 1 T. each dried parsley, dried onion bits, powdered bouillon (chicken, beef or vegetable) + 1 tomato bouillon cube +  ½ t. each salt,  pepper, chili powder & smoked paprika. In camp, rinse limas, then cover with fresh water and soak several hours or over night. Bring 4 c. water to a boil. Add  limas & seasonings. Cover and simmer, adding water as needed,  until beans are tender. 

Cook’s note: Top each serving with a tuft of grated cheese?  Optional: add a small can of chunk ham. This is a good candidate for long cooking over a wood fire or in a solar oven. Serves 3-4. 

DESPERATION RECIPE OF THE WEEK

Add these canned foods to your shopping list and keep them deep in the pantry for emergencies. This creamy concoction can be stretched to serve more people by increasing the rice or other starch. 

Artichoke & Mushroom Hotpot

1 can condensed cream of mushroom soup

Small can evaporated milk (2/3 cup) 

1 cup water

1/3 cup powdered milk

1 teaspoon Worcestershire sauce

1/4 cup sherry

1 can quartered artichokes, drained

8- to 10-ounce can sliced mushrooms, drained

Optional: Add grated Parmesan cheese or other protein such as cooked or canned meat, chicken or seafood or chopped hard-cooked eggs.

Serving suggestion: serve over toast, biscuits, pasta, rice,  noodles, campfire baked potatoes or crisp Chinese noodles. 

In a bowl whisk condensed soup, canned milk, water, powdered milk, Worcestershire and sherry. Heat,, stirring gently in a skillet, pan or microwave and fold in mushrooms and artichokes. Heat thorough.  Serves 4 or more. 

TIPS FOR THE CAMP CHEF

* When you grease and flour a baking  pan add just a whisper of a related flavor to the flour, e.g. cinnamon for spice cake,  cocoa powder for brownies or a little paprika for cornbread.  

* Powdered milk will be creamier if you mix it three hours ahead. Even if you can’t chill it, this steeping time allows it to rehydrate completely.  

* 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 fresh 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 ½ soup can of light cream + ½ teaspoon ground nutmeg. Stir in spinach and cook two minutes or until spinach is tender. 

    See  tips on getting the most nutrition into your emergency food locker.  Survival Food Handbook  is a guide to stocking an emergency pantry in a small space such as a camper, RV,  boat or cabin with the most food value per inch, per ounce and per dollar using familiar, affordable supermarket staples. Paperback or ebook.     http://amzn.to/1WdYqbe

 

Women in the RV lifestyle get together at https://Solo Woman RV. blogspot.com

CAMP & RV RECIPE OF THE WEEK

Chuckwagon Coq au Vin

Make a fancy fake French classic using  a skillet and some shameless shortcuts.

6 portions bone-in chicken (you decide)

½ cup flour

½ teaspoon each garlic powder, dried thyme, salt

1/3 cup olive oil

1 pint mushrooms, sliced

3-ounce packet of real bacon pieces

10-pounce package pearl onions, thawed

1 bag baby carrots

1 cup water

1 chicken bouillon cube

1 tablespoon dried parsley flakes

1 bay leaf

1 cup robust red wine

Mix flour and seasonings. Pat chicken dry and dredge in seasoned flour.  Discard unused flour. Heat oil in a large, deep skillet. Brown chicken well in hot oil, gradually adding mushrooms, bacon, onion, carrots, water, bouillon, parsley and bay leaf. Add wine. Cover and simmer until chicken and carrots are very tender.

Serve in soup plates, Pass a basket of French bread chunks for sopping up juices. Serves 6.

CAMPGROUND POTLUCK RECIPE OF THE WEEK

Pickled Veggies to Go

Marinate a big bag of colorful vegetables hours ahead. Throw it in the fridge or ice chest and bring it out several hours or a day later. Use my list of vegetables or make your own. Go for lots of color and variety. You’ll need 12 cups, or two quarts of bite size veggies. 

Marinade:

1 ½ cups white vinegar

1 cup vegetable oil

2 tablespoons seasoned salt

2 tablespoons lemon pepper

2 tablespoons mixed Italian seasoning

1 teaspoon garlic powder

Suggested Vegetables:

Small cauliflower, trimmed and cut in bite size

Small head broccoli, trimmed and cut in florets

Large green bell pepper, seeded and cut in squares

Large red sweet pepper, seeded and cut in squares

Large can pitted ripe olives, drained

2 large sweet onions, quartered

2 cans artichoke quarters, drained

Mushrooms, trimmed and cut in bite size

1 pint whole grape tomatoes

In a two-gallon zip-top bag, combine marinade ingredients and knead the sealed bag to mix well. Add vegetables, close and refrigerate 24 hours, turning several times times. To serve, cut a small hole in a bottom corner of the bag and drain marinade into the trash (not the RV sink or the ground.) Empty bag into a bowl.

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 

VEGETARIAN DISH OF THE WEEK

Snowdrift Casserole

White and creamy, with curry providing a buttery blush, this casserole can be made with whites of hard-cooked eggs, diced tofu or diced white cheese such as Vermont white cheddar. It can be made a day or two ahead to reheat in the oven or microwave. Serve brightly colored side dishes to complement this white-on-white dish. 

4 cups ready-to-serve white  rice

2 packages, 10 ounces each, steam-in-the-bag cauliflower

2 cups diced white cheddar cheese (or other protein) 

1 can condensed vegetarian cream of celery soup

1 cup plain yogurt

1 tablespoon curry powder

Butter a large, deep skillet. Nuke cauliflower, drain, cool and cut up any large pieces. Put in the skillet with the protein ingredient. In a bowl whisk soup, yogurt and curry powder, Pour over cauliflower, cover and heat through.

Cook’s note: This  dish is easily made in a microwave. Assemble as above, cover and and nuke just enough to heat to steaming.

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Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. Laugh at her frailties; cry with her as she grieves. Find the books on Google Play and other ebook formats and also on  Kindle,   https://amzn.to/3wcf6ao

MAKE AHEAD RECIPE OF THE WEEK

Brownies and other bar cookies are great candidates for make-ahead travel treats.  Bake them in disposable pans, then wrap and freeze. Thaw,  cut and serve. 

Peanut Butter Brownies

2 sticks butter or margarine

3 eggs

16-ounce box dark brown sugar

1 cup chunky peanut butter

2 cups flour

1 ½ teaspoons baking powder

1 teaspoon salt

12-ounce bag real chocolate chips

Let butter soften and beat in eggs,  brown sugar and peanut butter. Combine flour, baking powder and salt in a bag, dump into the butter mixture and mix thoroughly. Spread batter in two greased pans. Bake 25 to 30 minutes at 350 degrees or until firm and springy to the touch. Sprinkle a half bag of chips evenly over each batch of hot brownies, let stand a few minutes to melt, then spread to create a frosting. Let cool before cutting or cool completely and wrap for the freezer.

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THUMBNAIL RECIPE OF THE WEEK

Kielbasa Stew

Fully cooked sausages such as tasty kielbasa come in vacuum packaging with long use-by dates. There’s no waste, so a little goes a long way. 

In a large zip-top bag place: contents of 1 box Lipton chicken noodle soup mix, 1 c. instant rice, 1/4 c. each dried potato flakes & dried onion bits + 1 T. dried parsley flakes.  Seal bag and keep cool and dry. In camp, cut a 14-ounce Kielbasa into small bites. Bring 5 cups water to a boil. Stir in contents of the bag. Cover, reduce heat and simmer 7-10 minutes until noodles and rice are tender. Serves 4 to 6. 

Camp and RV FLEXIPE  of the Week

Stuffing Patties

What is a Flexipe? It's a basic recipe that can made different time after time. Start with a box of stuffing mix and turn it into a starch side dish or as a main dish with creamed chicken, chili or beef stew.

1 3/4 cup water

Medium onion, diced

2 ribs celery, chopped

1 teaspoon powdered chicken flavor bouillon OR

1 chicken flavor bouillon cube

2 tablespoon butter

6-ounce package stuffing mix

2 eggs, beaten

Vegetable oil for frying

Bring water, bouillon,  vegetables and the flavor packet from the stuffing box to a boil. Reduce heat. Cover and simmer 10-15 minutes until vegetables are tender. Remove from heat. Stir in butter to melt, then add dry stuffing. 

Cover and let steep until stuffing is evenly moist. Stir in beaten eggs and form into patties. Fry in hot fat until crisp and browned on both sides. 

Now what? 

Serve as a side dish, plain or with tomato sauce, sour cream,  cheese sauce or  gravy OR

Make it a main dish with a topping such as: 

Redeye gravy and ham OR

Creamed eggs, chicken , mushrooms or turkey OR

Chili, lentil stew or ratatouille OR

Heated, canned,  ready-to serve chicken noodle soup OR

Chicken curry

DESPERATION DINNER OF THE WEEK

Tequila Tangle

8-ounce package spaghetti, bucatini or fettuccini 

14-ounce jar Alfredo sauce

1/3 cup tequila, divided

10-ounce can chunk chicken

Cook pasta, drain and toss with juice from the canned  chicken and a tablespoon of the tequila. Stir in chicken, breaking it up to tangle with the pasta. Fold in Alfredo sauce, cover and heat through. Serves 4. 

Bonus points:  Sprinkle with dried parsley flakes

    

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 

VEGETARIAN RECIPES OF THE WEEK

Souffle’  Stuffed Squash 

2 medium acorn squash

12-ounce package spinach souffle’ such as Stouffer’s, thawed

Real maple syrup (optional)

Cut squash in half across the equator. Remove seeds. Cut a thin slice off the bottom so it will sit upright  later. Spray with buttery nonstick spray and wrap each piece in foil to bake over the grill. Or microwave, cut side down, on a flat dish until tender.

 Set upright on a plate or foil. Divide the spinach souffle' among the four squash cavities and heat on grill or in the microwave. Lightly mash edges and drizzle with a teaspoon of maple syrup. 

Variation: Just before serving, top each with a poached egg. 

Save $ by making your own trail mix by the gallon. Then measure, package and have enough  snack bags to last all week Easy, no-cook recipes at https://createagorp.blogspot.com

Spinach Skillet Pie

3 cups baby spinach, cut up chiffon style

14-ounce tub cottage cheese

3 eggs

3 tablespoons flour

½ teaspoon each salt, pepper

1/ teaspoon nutmeg

½ stick butter, softened

Shredded cheese such as Cheddar ad lib

In a skillet, steam spinach in a little butter or water just to wilt it. Drain well. In a bowl whisk cottage cheese, eggs, flour, salt, pepper, nutmeg and butter. Fold in half the shredded cheese. Pour over spinach. Cover and cook over low-medium heat until it’s set, as for custard. 

Top with remaining shredded cheese, cover and return to heat until cheese melts. Let stand 5 minutes for easier serving.  Cut in wedges. Serves 4 to 6. 

Campground Potluck Recipe of the Week

Orange Jiggle

2 packages, 2 ounces each, orange gelatin dessert mix

2 tablespoons sugar

2 cups orange juice

2 cups buttermilk

Orange slice candies

Mix sugar and dessert mix. Dissolve in boiling orange juice. Add buttermilk.  Pour into a 9 X 12-inch dish and chill until firm. To serve, cut in squares and place each on a small paper plate. Top each  with a candy orange slice. Serves 12. 

Women in the RV lifestyle get together at Solo Woman RV

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 delays, refrigerator failure, supply chain interruptions. Stuff happens.   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

 LIFESAVER SAUCE OF THE WEEK

Did the seafood get over cooked? The fish sticks not crisp enough? The hot dogs too dog-eared?  Save it with a classy sauce! 

Instant Remoulade

2 cups mayonnaise

2 teaspoons spicy mustard ( preferably Creole) OR

2 teaspoons smoked paprika

1/3 cup prepared horseradish

1 tablespoon freeze dried chives

½ teaspoon salt, white pepper

1 tablespoon lemon juice OR

1 teaspoon lemon zest

Mix everything and chill. Use as a sauce or dip for hot or cold seafood, beef tips, French fries or battered and deep-fried vegetables. 

                    =============================================

I'll send you a full page of camp cooking tips, hacks and shortcuts free, lifted randomly from my ever growing list Email me at janetgroene@yahoo.com Put Cooking Tips in the topic line and give me an email address to send them. 

        =================================================================

MAKE AHEAD DISH OF THE WEEK

Loaded Pimento Cheese

Pimento cheese spread  is a southern specialty often made simply with grated cheese, mayonnaise and chopped pimentos. This recipe makes a large batch that includes the extra protein of eggs. It keeps well for a week in a fridge or ice chest. Use as a sandwich filler or a topper for crackers, baked potatoes or hot, cooked vegetables.

3 eggs

1/4 teaspoon dry mustard

½ teaspoon salt

16-ounce box process cheese such as Velveeta, diced

1 stick butter

4-ounce can or jar chopped pimentos, drained

Whisk eggs with mustard and salt. Melt butter in a heavy pan over low heat (or in a double boiler). Add cheese and stir to melt. When it’s smooth, slowly beat in eggs and cook low and slow, stirring just until it begins to bubble. Stir in pimentos. Serve warm or chill for future use. 

TIPS FOR THE CAMP COOK

* Whisk 1 cup milk with 1 generous tablespoon real mayonnaise. Stir in 1 1/4 cups self-rising flour and 1 tablespoon sugar. Makes 6 muffins. 

* When you make an egg wash for dipping fish or chicken before breading, substitute vodka for water at the rate of one scant tablespoon vodka per large egg.

*Rule of thumb: To make a crumb crust for a 9-inch pie mix ½ stick  butter, melted, with 1 ½ cups crumbs and 1 to 2 tablespoons white or brown sugar. Bake 5-6 minutes. Cool, wrap and stack in the freezer to fill when the time comes.

* Make dessert in an edible dish. Set out flat-bottom ice cream cones. Fill with tiny bits of snipped apricots, Craisins,  raisins, nuts, jerky. Pass them out to the family and take an after-dinner hike.. 

SKILLET MEAL OF THE WEEK 

Spinach Potato Pancakes

Make this vitamin-rich treat as a main dish or in crisp, silver dollar-size pancakes to serve with a dip. 

1 cup packed spinach, chopped fine

1 box potato pancake mix

2 teaspoons flour

1/4 teaspoon nutmeg

1/4 cup grated hard cheese such as Parmesan

1 extra egg

Oil for frying

Rehydrate pancake mix per the package.  Fold in spinach, flour, nutmeg, cheese and one more egg than called for on the box. Fry in hot oil until crisp. Serve full-size pancakes as a main dish with sour cream,  applesauce, cheese sauce, or make dollar-size pancakes to serve as an appetizer topped with a dollop of sour cream and a smidgen of caviar. 

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