Camping Meals Easy, Easier, Easiest

Copyright Janet Groene 2026. This site has had more than 300,000 views. 

Budget Campers, Full-timers & RV Travelers Eat "In."

That's Part of the Fun, Skill and Sport of Camping 

RV & CAMPING RECIPE OF THE WEEK

Breakfast Beehives

1 tube buttermilk biscuits

½ stick butter

1/3 cup each brown sugar, honey, shredded coconut

1 teaspoon ground cinnamon

2 heaping tablespoons orange marmalade (optional) 

Set the oven for 425 degrees. Grease a 10-inch pan and melt the butter in it. Stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and nestle them in the goo, cut side down.  Bake about 18 minutes or until golden brown. Spoon hot honey sauce over biscuits. 

Stovetop method: Melt butter in a large skillet and stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and arrange on the sauce, turning once to coat. Cover skillet and cook over medium heat until biscuits are puffy, “set” and done in the middle. They will not get brown. Serve biscuits covered with sauce. 

For money-saving tips and trips in your RV see Janet Groene’s weekly https://Solo Woman RV.com

SNEAKY CAMP SHORTCUT OF THE WEEK

Buy one or two pounds of deli potato salad on your way to the campsite. Note the use-by date. It’s probably good for several days if kept well chilled. In camp, dice a canned ham, some celery, a small box of Velveeta and maybe more goodies such as diced Roma tomatoes or sweet green peppers. Fold together, add bottled ranch dressing to taste and it’s a whole meal. Pass it off as “homemade”. 

Campground Potluck Dish of the Week

Jellied Coleslaw

Cool and convenient, coleslaw is always welcome on the campground potluck table. This one will bring raves because it’s not the same-ol', same-ol'. Look for a coleslaw mix that has some carrot and red cabbage for color. 

10-ounce package shredded cabbage coleslaw mix

1/4 cup shredded carrot (optional) 

4-serving packet lemon gelatin dessert mix

1 cup boiling water

½ cup cold water

½ cup mayonnaise

½ cup sour cream

1 tablespoon Dijon-style mustard

 While gelatin dissolves in boiling water, whisk together cold water, mayonnaise, sour cream and mustard.  Add dissolved gelatin and vegetables. Mix well and spread in a 9 X 13-inch dish. Cover and chill until set. Serves 8 to 10. Provide a large spoon or ice cream scoop for easy serving. 

Optional Dressing Whisk 1 cup light cream, 2 tablespoons lemon juice, ½ teaspoon sweet paprika and ½ cup mayonnaise.  

Where to go on your next road trip? See updated travel tidbits here and there, sooner or larger, near and far at https://janetgroene@blogspot.com

Campground Cook Tip: To make a tangy topping for pancakes, mash a can of whole cranberry sauce with 1 ½ cups pancake syrup and heat gently. Spoon over stacks of flapjacks. 

NO BAKE DESSERT OF THE WEEK

Black Forest Cherry Parfait

1 can cherry pie filling

1 cup sour cream

1 tub whipped topping OR

1 1/2 to 2 cups vanilla flavor yogurt

1/2 cup mini semi-sweet chocolate chips

Optional topping: Zweiback crumbs and/or a marachino cherry

Fold sour cream or yogurt into pie filling. Fold mini chocolate chips into whipped topping

Alternate layers in clear plastic cups and sprinkle Zweiback crumbs on top. 

Pantry Recipe of the Week

Island Ambrosia

This makes a enough dessert for a large crew or a campground party. If you need it even larger, fold in sliced bananas. If smaller, use a small can of crushed pineapple. 

20-ounce can crushed pineapple in its own juice

1 can peach slices in their own juice

14-ounce bottle maraschino cherries

1 can other fruit such as gooseberries, pitted sweet cherries, diced pears, fruit cocktail etc.

1 packet French vanilla instant pudding mix

1 cup shredded coconut 

Open cans and drain juice into a medium bowl. Whisk in pudding mix and quickly fold in fruits and coconut. Let stand 5 minutes until a cream sauce forms. Makes 10 to 12 servings. 

THE PERFECT "HOUSEWARMING" GIFT FOR A NEW RVer

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. Gifting? Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

See more of Janet Groene’s galley-ready recipes at https://boatcook.blogspot.com

BONUS RECIPE 

Eggs and Pearls Omelet

Transform an ordinary breakfast omelet by addition just enough tapioca pudding to give it a whiff of sweet vanilla essence. Readymade tapioca pudding is found in the dairy case and shelf-stable tapioca pudding cups are found in the snack aisle. 

8 eggs

2 tablespoons water 

2 individual tubs tapioca pudding, regular or sugar free (1 cup) 

½ teaspoon each salt, white pepper

2 tablespoons butter

Whisk eggs until light and lemony. Fold in pudding with salt and pepper. Melt butter in a 10-inch, nonstick skillet, tipping to coat skillet.  Stir egg mixture again and pour into hot butter. Cover and cook until puffy and “set”.  Serves 3 to 4.  

Bean Salad for Two

This whole meal salad is packed with plant protein for a quick couples lunch on the go. 

15-ounce can light kidney beans, drained and rinsed

Large rib celery, diced

1 Roma tomato, diced

Half a small green bell pepper, diced

1/4 cup pickle relish

1 tablespoon each vinegar and olive oil

Shredded lettuce (optional)

Toss everything together lightly and chill. Serve as is or on a bed of shredded lettuce. Serves two. 

BLACK POT RECIPE OF THE WEEK

Unlike my shortcut recipes, these campfire classics give campfire maestros a chance to show off their fire management skills while the gang gathers ‘round the fire. Bring on the oompah playlist!

Oma’s Sauerbraten

A Day ahead:

3 to 3 ½ pound boneless beef rump or sirloin tip roast

1 cup apple cider vinegar

Large onion, diced

1 lemon, diced

6 bay leaves

4 peppercorns

2 teaspoons salt

2 tablespoons molasses or brown sugar

½ teaspoon ground cloves

Place in a large plastic bag and keep overnight in the fridge or ice chest.

In camp:

Crush 12 ginger snap cookies and keep dry in a sealed plastic bag.

At the Campsite 

1. Prepare a fire and have extra wood handy to supply new coals as old ones die down.

2. Drain roast and discard marinade.

3. Place roast in a roomy pot with

½ cup water

` 1/4 cup cider vinegar

Large onion,chopped

2 bay leaves

½ teaspoon each salt and cloves

Cover pot and place over glowing coals for 3 to 6 hours until meat is tender.  Open pot as little as possible but do check occasionally to add water or broth if needed. Remove roast to a cutting board. Stir gingerbread crumbs into remaining broth. Stoke up the fire. Stir gravy over high heat, adding beef broth if needed. The gravy that forms is the best part.  Discard bay leaves. Serve with potato pancakes, boiled potatoes, noodles or buttered rye bread. 

 COME BACK EVERY WEEK FOR NEW RECIPES AND CAMP COOKING TIPS

 

Easier Camping & RV Meals

Copyright Janet Groene 2026. 

Camping? Tailgating? RV? Cabin in the woods? These camp-tested recipes are from Janet Groene. She was happily homeless for 10 years, summering in a 21-foot RV and wintering in a 29-foot sailboat. She has boated and camped all over the world. These recipes deliver good taste, good looks, good nutrition, easy prep and easy cleanup with no waste of water or fuel. 

BIGI BATCH RV Recipe of the Week

This protein-packed main dish salad serves 12 for a campground potluck, family reunion, pontoon boat raft-up or buddy site.  Put everything in a large plastic zip-top bag, keep cold and add vinaigrette dressing just before serving. 

Tin Can Tuna Chickpea Salad

2 cans, 15-ounces each, chickpeas (garbanzos), drained

12-ounce can solid pack tuna, drained and broken up

Large bag shredded lettuce

Medium bag angelhair cabbage for coleslaw

Red bell pepper, thinly sliced

Green bell pepper, thinly sliced

Medium red onion, peeled and cut in thin crescents

Bottled citrus vinaigrette

1/4 cup salted sunflower “nuts”

Toss everything but vinaigrette and sunflower seeds together and chill. Just before serving, toss with vinaigrette to taste and sprinkle with sunflower nuts. Serves 12. 

See more shortcut recipes at https://BoatCook.blogspot.com. 

RV & Camping Breakfast of the Week

Fat-Free, Egg-Free Carnival Pancakes

The more variety you put in the mixed grains the better. Then add a fruity flavor such as cherry, raspberry or strawberry.

1 cup white or whole wheat flour

1 cup mixed grains (cornmeal, milled flax seed, rolled oats, barley flakes, buckwheat flour, etc.)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 single-serve sleeve of flavored powdered drink mix (raspberry, peach tea, pomegranate, pineapple)

1 ½ cups water

Whisk dry ingredients with water and cook on a hot griddle in 3- or 4-inch circles. Brown pancakes on both sides and serve with syrup, applesauce, yogurt or sausage gravy Serves 4. 

Cook’s note: Results can vary depending on the grains you choose. You may need a little more water or more white flour to make a batter the consistency of thick cream. 

CAMPGROUND POTLUCK DISH 

Here’s an affordable, nutritious brown rice side dish for the next campground potluck. It's easy enough to make at your campsite. Cook rice from scratch or buy it in a ready-serve pouch. 

RICE AND RED BEANS

2 cups ready-to-serve brown rice

Medium onion, diced

1 tablespoon minced garlic

2 tablespoons olive oil

Medium zucchini, diced

Small yellow squash, diced

15-ounce can red beans, drained and rinsed

15-ounce can diced Italian seasoned tomatoes

About 1 cup shredded Cheddar cheese

Prepare rice. Saute' garlic and vegetables in hot oil until crisp-tender. Combine rice, vegetables, beans and tomatoes in a large, greased skillet. Cover and cook over low-medium heat until vegetables are fork tender. Sprinkle with cheese and serve hot. Serves 8. 

JUST IN TIME FOR LABOR DAY 

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. Gifting? Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

Pantry Recipe of the Week

In this regular feature we present a recipe that is made 100% from ingredients you can stock ahead for emergencies. Prepare a well-balanced stand-by pantry for brief emergencies, using affordable, familiar supermarket staples.   

Apple Pan Dowdy Ham Dinner

Boston Brown Bread in a can keeps for weeks

1 can Boston brown bread, crumbled

1 can pie sliced apples (not apple pie filling)

i can chunk ham, broken up

6-ounce jar Old English cheese spread

4 eggs or equivalent 

Small can (2/3 cup) evaporated milk

Put bread in a large, well-greased skillet and distribute the apples and ham. Using two spoons, dot the casserole with bits of cheese spread. Whisk together eggs and milk and pour over skillet. Cover and cook without stirring heat over low-medium heat until it’s set, as for custard. Serves 4.

BE PREPARED 

   Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances.  How much food will you need for a week in the woods for two adults and two kids?  A month in a remote fish camp? A two-week power outage? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients. 

VEGETARIAN RECIPE OF THE WEEK

Slow Cooker Curry

 Start with the spices listed.  If it’s not hot enough for you, kick it up with more ginger, cayenne or pepper.  

The more 'boys", the better

2 cans chickpeas

2 medium potatoes, scrubbed and diced OR

14.5-ounce can diced potatoes drained and rinsed

Medium green sweet pepper, seeded and diced

Small head cauliflower, cut in bite size

2 medium carrots, peeled and diced

3 tablespoons cornstarch

1 teaspoon each ground cumin, paprika, ground ginger and turmeric OR

1 tablespoon plus 1 tespoon your favorite curry powder

1 teaspoon powdered vegetable bouillon 

1/8 teaspoon ground cloves

14.5-ounce can diced tomatoes

1 cup water

Grease cooker and add chickpeas, potatoes, pepper, cauliflower and carrot.  In a small cup mix cornstarch with powdered bouillon and curry spices. Toss lightly with vegetables in the cooker to coat. Add tomatoes with juice and the cup of water. Cook on High until it begins to thicken. Then stir once and cook until vegetables are barely fork tender. Adjust seasonings. 

Serve as is or spoon over rice. Serves 5 to 6.

Cook’s note: Fold in a half cup of thawed peas for the last few minutes for added color. 

 The best part of curry is the bowls of "boys" that are served with it. Each person can garnish their portion to a fare-thee-well. Traditional "boys" include chutney, chopped peanuts, shredded coconut, chopped scallions and diced tomatoes

Snacks for the campfire tonight?  Save money, reduce calories and eliminate allergens when you use homemade gorp/trail mix recipes from https://CreateAGorp.blogspot.com

NO BAKE DESSERT OF THE WEEK

Twinkies Banana Pudding Parfait

Individually packaged sweets from Hostess and Little Debbie are available almost everywhere, from super centers to tiny bodegas. Gourmet, they are not but they do travel well for camping. Reconstituted dry milk or evaporated milk will work with instant pudding.

1 package instant French vanilla pudding

2 cups milk

2 Twinkies, cut in small bites

2 bananas, firm but ripe

Optional:1/4 cup mini chocolate chips

In a bowl, whisk milk and pudding mix. When it begins to thicken fold in Twinkies pieces and bananas. Spoon into dishes (or ice cream cones) and sprinkle mini chocolate chips on top.  

See https://solowomanrv.blogspot.com It's a weekly ezine of tips for RV travel plus the week's latest news of new, future and changing RV parks.  

Camping & RV Meals Rain or Shine

Copyright Janet Groene 2026. To ask about rates for rights to reprint Groene content, or to commission new work, email janetgroene@yahoo.com

Camping Meals Rain or Shine

MAKE AHEAD RECIPE OF THE WEEK

 Meatball Sundae

This economical recipe is easily multiplied to feed the flock at the RV rally, weekly potluck or family reunion. It’s also ideal to prepare ahead, divide into right-size packages and freeze for future camping trips. 

Serve it as a main dish with rice or make tiny meatballs to serve in the sauce at Happy Hour.  Use readymade meatballs are make your own.

Add sauce, serve on toothpicks 

Meatballs:

2 pounds lean ground beef, pork or chicken

3 eggs, beaten

1 cup dry breadcrumbs

1 packet onion soup mix

Combine ingredients well. Form into meatballs and bake 20 minutes at 425 degrees, then lower heat to 350 to check for doneness. Time depends on the size of the meatballs. Food-safe temperatures are 160F minimum for beef and 170F for poultry.

Sundae Sauce:

1 can whole berry cranberry sauce

1 cup water

1/3 cup pickle relish

14.5-ounce can diced tomatoes

2/3 cup brown sugar, packed

1 can chopped sauerkraut, rinsed and drained

Mash cranberry sauce with water, relish, tomatoes and brown sugar. Stir and heat. When sugar dissolves, stir in sauerkraut and simmer 5 to 10 minutes to thicken. Pour sauce over meatballs and serve hot. 

CAMP SKILLET MEAL OF THE WEEK

Smothered Pork Chops

Get out a big skillet, open a can, and your pork chop dinner is ready in a jiffy. No need to cook rice or pasta. Chow mein noodles make a base while adding taste and crunch. 

4 lean, meaty, pork chops

Medium green pepper, chopped

Medium onion, chopped

1 can cream of tomato soup

2 tablespoons soy sauce

Optional: Sour Cream

Crisp chow mein noodles

Spray a large skillet with nonstick and brown chops on both sides. Remove chops and stir pepper, onion and soup into pan drippings. Stir in vegetables. Arrange pork chops over vegetables, cover and cook over low heat until pork reaches 160 degrees. 

Place a chop on each plate, stir sauce and spoon over chop and add a mound of chow mein noodles. Serve at once while noodles are crisp. Optional: topo each serving with a small puddle of sour cream. 

Galley tip of the week: When the pickles are gone, save the juice to use as a marinade.

LESS LABOR, MORE LABOR DAY

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. Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

Where is your next road trip? See Janet Groene's current list of destinations, details, dates for places to go, things to do, sooner or later, now and again, near and far. https://janetgroene.blogspot.com 

Campground Potluck Dish of the Week

Creamed Carrots

Here’s an affordable side dish that goes with everything. The kick of horseradish is tamed by the creamy sauce. 

20-ounce bag frozen carrots, rhawed OR

2 pounds fresh carrots, peeled and cut up

1 tablespoon olive oil (optional)

3 tablespoon prepared horseradish

2 cans condensed cream of celery soup

1 soup can whole milk or light cream

1 cup sour cream, Greek style yogurt or small curd cottage cheese

French-Fried Onions

Cook carrots in salted water and drain. Drizzle with olive oil.  In a bowl whisk soup, cream, sour cream or yogurt and horseradish. Fold into hot carrots. Cover and heat gently. Sprinkle with French fried onions and serve. 

To serve later: spread in a buttered casserole and keep cold. Sprinkle with French fried onions and heat in a 350 F oven. 

Save $ and minimize trash when you make your own trail mix by the gallon, then package by the portion in reusable snack bags. Fine-tune my sweet and savory recipes to any special dietary needs, then always keep a bag of pocket fuel in your pack, carry-on or tackle box.  https://createagorp.blogspot.com

BLACK POT RECIPE 

Peanut Butter Potage

This meatless stew can be made quicker, but it improves with slow cooking over well-started coals while the gang gathers ‘round. Add water or broth as needed to keep it from boiling dry.  The recipe is easily multiplied. Other root vegetables, such as white potato, turnip or rutabaga can be substituted for the carrot or sweet potato. 

1 cup each fine-diced carrot, onion and sweet potato

1 tablespoon vegetable oil

½ teaspoon ground ginger

1/8 teaspoon ground cayenne pepper (optional)

3 cups water

3 chicken or vegetable bouillon cubes 

2 tablespoons ketchup

½ cup chunky peanut butter

Salt if needed 

Sizzle onion and sweet potato in hot oil, gradually stirring in carrot, ginger and cayenne. Add water and bouillon.  Bring to a low boil. Cover, reduce heat and simmer until vegetables are tender. Stir in ketchup and keep stirring while you add peanut butter by teaspoons. When peanut butter melts into the soup, adjust seasonings and serve.  Makes 2 to 3 servings. 

Suggested garnish: small pretzels, plain popcorn, minced parsley or cilantro, garlic croutons or sliced scallions. 

BE PREPARED 

   Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances.  

How much food will you need for a week in the woods for two adults and two kids?  A month in a remote fish camp? A two-week power outage? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients. 

BONUS RECIPE

Not Eggsactly Deviled Eggs

This unusual one-burner meal combines deviled ham and hard-cooked eggs to make a generous breakfast, lunch or light supper for four. It’s smart to bring a dozen or more hard-cooked eggs when camping. They are good hot or cold, in sauce or plain with a little salt. 

6 hard-cooked eggs

1 can condensed cream of mushroom  soup

8-ounce carton heavy cream

6-ounce can deviled ham

Dash of Dijon-style mustard 

8-ounce can mushroom pieces, drained

Biscuits or toast

Peel and cut up eggs. Spray a nonstick skillet with pan spray  and add soup and cream, stirring over low heat. Gradually stir in deviled ham. Drizzle with a little mustard. Fold in eggs and mushrooms. Heat through. Ladle hot egg mixture over biscuits or toast. Serves 4-6. .

NO BAKE DESSERT OF THE WEEK

Sparkle Sprinkle

Add one ingredient to the same ol’ cinnamon sugar and a new star is born. 

2 cups chocolate drink mix such as Nestlé’s Quik

½ cup granulated sugar or sanding sugar

1 tablespoon + 1 teaspoon ground cinnamon

Mix everything well. Keep cool and dry. Sprinkle on almost any plain dessert: fruited yogurt, instant pudding, ice cream, icebox pies or canned or fresh fruit, Mix it into sour cream and use as a dip for fresh apple slices or whole strawberries. 

TRAVEL Adventure by E-Book 

The latest in the Yacht Yenta cozy mystery e-books series brings sailboat widow Farley Halladay closer to the answer of her husband's death. 

Read the six  salty cozies on your Kindle as Farley copes, cooks and solves crimes sea and shore with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves her late husband.    https://amzn.to/3wcf6ao

LIFESAVER SAUCE OF THE WEEK

 Sherried Mushroom Sauce

Add just a dash of sherry and this simple sauce sings. 

1 can condensed cream of mushroom soup

1 soup can buttermilk

10-ounce can mushroom pieces, drained

1 tablespoon (or  more to taste) dry sherry

In a saucepan over low/medium heat, whisk soup and buttermilk. Add mushrooms, heat and stir in sherry, Serve over burgers, grilled brats, boiled potatoes, steamed rice or mixed vegetables. 

See more shortcut recipes for camping, RV and boating at https://boatcook.blogspot.com

 

Surefire Camping & RV Meals

Copyright Janet Groene 2026. To ask about rates to reprint Groene content, email janetgroene@yahoo.com

CAMPING & RV RECIPE OF THE WEEK

Ravioli Custard

Make a hot main dish for four with only a skillet and one can of ravioli. Use your favorite brand, with or without meat. 

1 can ravioli

Small can sliced ripe olives, well drained 

14.5-ounce can diced tomatoes

1 cup frozen peas, thawed 

4 eggs

 Small can evaporated milk

Water

1 ½ cups grated Cheddar cheese

Grease a deep,  heavy skillet and spread ravioli evenly. Sprinkle with olives, tomatoes,  peas and half the cheese. Add 1/4 cup water to the small can of evaporated milk and whisk with the eggs. Pour egg mixture over ravioli. Sprinkle with remaining cheese. , Cover skillet and cook over low-medium heat until eggs set, as for custard. Let cool 5 minutes. Serves 4. 

Are you  stocking up for a long trip in the outback? See Janet’s pantry recipes that require no fresh foods. Go to https://www.BoatCook.blogspot.com

Campground Potluck Dish of the Week

Cheesy, Crummy  Casserole

This is an easy dish to make ahead or at the last minute. It’s substantial enough for a vegetarian main dish and also a colorful side dish to go with meat from the grill.

2 medium yellow squash, diced

2 medium zucchini, diced

4 large tomatoes, sliced and drained

2 cans, 15 ounces each, whole kernel corn

Small can evaporated milk

3 eggs

2 tablespoons flour 

4-ounce package (about 1 cup) shredded sharp cheddar cheese

4-ounce package (about 1 cup) shredded Monterey jack cheese

1 cup cracker crumbs made from buttery crackers

Butter or spray a deep 9 X 13-inch casserole. Preheat the oven to 350 F. Arrange vegetables. Add water to the canned milk and the juice from the corn to make 1 ½ cups liquid.

Cover squash with an even layer of corn and top with an even layer of sliced tomatoes, overlapping as necessary. Sprinkle with the cheddar cheese.

Whisk liquid, eggs and the flour and pour over the casserole. Cover with foil and bake 25 minutes at 350 degrees. Remove foil, sprinkle with cracker crumbs and jack cheese and bake 10-15 minutes more until topping is toasty and the filling is set as for custard.  Makes 8 to 10 potluck servings.

IS FULL-TIME RV TRAVEL IN YOUR FUTURE? 

 We spill our whole story, start to end, warts and all.....

We traveled full-time for 10 great years. The book begins with getting in and ends with settling down to  become part-time RV-ers again.  

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

NO-BAKE DESSERT OF THE WEEK

Banana Boats

There are many variations of this oldie. It’s still a camping classic, especially for families. Everybody makes their own to order. Just don't over-fill the boats or there will  be a mess when everything melts. 

Select firm, ripe bananas, one per person. Cut a deep slit down the entire length of the banana, forming a canoe. Don’t cut all the way through the bow and stern of the “boat”.   Spread open just enough to make a small trench. Carefully stuff with:

Mini marshmallows and mini chocolate chips OR

Drained pineapple tidbits and caramel ice cream topping OR

Brown sugar, chopped walnuts and melted butter OR

Orange marmalade and shredded coconut, with a drizzle of coconut rum OR

Chopped pecans and chocolate syrup OR

Peanut butter and raisins OR

Your own invention

Now cup the banana in foil to catch drips. Place on the grill over medium coals. Roast until everything is melty and gooey. Eat as is or spritz with whipped cream.  

Where will your next road trip take you? See Janet Groene's dates, details and destinations here and there, near and far, sooner and later, free or splurge in the USA.

https://janetgroene.blogspot.com 

SEAFOOD DISH OF THE WEEK

Overnight Tuna Hot Dish

Here’s a shortcut easy way to make the traditional Wisconsin Church Supper hot dish. You don’t have to cook the pasta separately.

1 cup small pasta such as macaroni or small shells, uncooked

5-ounce can tuna, undrained

2 hard-cooked eggs, diced

Small can mushrooms, drained

½ cup thawed peas

1 can condensed cream of mushroom, chicken or celery soup

1 can milk or water

1 fistful of grated American or Cheddar cheese

Butter a baking pan or dish. (Foil is OK). Add pasta, tuna, eggs, mushrooms and peas. Run a spoon lightly through it lightly to mix. Whisk condensed soup with milk or water. Spread cheese over the pan and drizzle evenly with the soup mixture.

Cover with foil and chill overnight. To bake the (foil covered) casserole, set the oven to 350F or pre–heat a covered grill.  Bake 40 minutes, remove foil and bake another 10-15 minutes until browned around the edges and “set” in the center. Serves 4. 

JUST IN TIME FOR LABOR DAY 

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. Gifting? Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

LIFESAVER SAUCE OF THE WEEK

Hawaiian Spinach Gravy

Are you serving the same ‘ol diced chicken or pork bits again, just because they are quick to stir-fry?  Invent a whole new dish by adding this colorful sauce from the South Pacific.  Add exotic crunch and sweetness to any bland meat or fish. 

10-ounce package chopped spinach

1 tablespoon minced garlic

½ teaspoon salt

2/3 to 1 cup coconut milk

1/8 teaspoon ground nutmeg

Salt, pepper

Chopped macadamia nuts

1. Thaw spinach and squeeze dry. Boil spinach in coconut milk with garlic, salt and nutmeg. Set aside. 

2. Dice enough chicken or pork to make six portions. Toss with 2 teaspoons cornstarch. Stir-fry in butter or lard until it’s done.  Fold in the spinach sauce. If it’s too thick add a little water. Add salt and pepper to taste. Heat through. 

3. Sprinkle generously with chopped macadamia nuts. Serves 6. 

Serving suggestion: rice is the traditional accompaniment . For a no-cook side dish, serve Hawaiian sweet bread rolls.  

WHEN FOOD EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances.    http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids?  A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 

Campers 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.  http://amzn.to/1WdYqbe

BLACK POT RECIPE OF THE WEEK

Hominy Hot Pot

The outcome here will depend on the chili powder. If you don’t have a favorite start with a common brand such as McCormack. Long, slow cooking boosts flavor, gives the chef a chance to manage the fire and makes time for a leisurely drink before dinner.  

2 large onions

2 tablespoons butter, lard or bacon fat

2 pounds diced lean pork tenderloin

2 tablespoons chili powder

1/2 teaspoon each dried, crumbled oregano and thyme

32-ounce carton chicken broth

1 or 2 cans hominy, drained and rinsed

Sizzle onions in hot fat until they begin to brown. Continue to stir fry while adding seasonings. Add broth, bring to an active simmer and move to a moderate fire. Cover and cook two hours or longer, adding water or more broth if needed. Stir in hominy 30 minutes before serving. 

MAKE AHEAD RECIPE OF THE WEEK

Make a big pot of this multi-meat main and freeze it in meal-size portions for the size of your camping crew. Then serve it over whatever is available at serving time: white or sweet baked potatoes, zucchini noodles, boiled pasta, rice, crisp chow mein noodles,  et al.

Throw in everything but the kitchen sink. This recipe is easily doubled and it freezes well.  If you freeze it in boilable bags, just thaw and heat bags in hot water and you still have clean, hot water for washing up. 

TRAIN WRECK

2 thick bacon slices, chopped

2 pounds lean ground turkey, beef or pork

3 or 4 large onions, diced

2 pints mushrooms, trimmed and sliced

6-to 8-ounce package diced, cooked ham, salami or smoked sausage

1/4 cup water

2 small cans diced water chestnuts, drained

Small jar diced pimentos, drained

1 large + 1 small can evaporated milk

Water

1/4 cup flour

1 teaspoon salt, ½ teaspoon pepper

2/3 cup grated cheese such as Parmesan or sharp cheddar

1/4 cup dry sherry (cooking sherry is OK) 

Fry out the bacon and keep stir frying while adding ground meat, breaking it up. Keep stirring over high heat while stirring in in onions. When everything is well coated with brown bits, reduce heat, add 1/4 cup water and cover. Simmer, adding water or broth as needed, until everything is tender. Stir in water chestnuts and pimentos.

Add water to the canned milk to make 3 cups. Whisk in flour, salt, pepper, cheese and sherry. Increase heat to the pot and stir in the milk mixture until it thickens. Adjust seasonings. Cool completely and package for the freezer, allowing 2/3 to 1 cupful per serving. In camp, thaw, heat, stir and serve over the starch of choice. 

Serving suggestion: Serve over a starch such as rice or pasta, then shower with buttered bread crumbs, toasted sesame seeds or diced, drained Roma tomatoes.