Camp Cooks Rule!

Copyright Janet Groene 2026. To ask about permissions and our low rates to use Groene content, email janetgroene@yahoo.com 

Whether camping means a cushy Class A RV or a pup tent, we all eat. Let’s take shortcuts that save space, water, fuel and money yet still provide chic, healthful meals. Take these recipes camping or, if you’re finished for the season, audition them at home to use next season

CAMPIING & RV RECIPE OF THE WEEK  

Catch Up Ketchup Chicken for Two

Ketchup is an ideal shortcut ingredient for camping. It lends many flavors to a finished dish. You easily kick it up by adding Asian, Middle Eastern or Italian spices. It takes up little room in your grub box. 

 2 portions chicken (your call)

1 tablespoon vegetable oil

Small onion, diced

½ teaspoon minced garlic

½ cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon sweet paprika

2 portions ready-to-serve rice

In a nonstick skillet, sizzle chicken pieces in hot oil, turning to brown. Gradually stir in onion and garlic until all are browned. Whisk ketchup, Worcestershire, paprika and a tablespoon or two of water. Pour over chicken pieces. Cover pan, reduce heat to Low/Medium and cook 25 minutes or until chicken tests safe (175 degrees). Remove chicken to serving dishes. Stir the ready-to-serve rice into the pan juices to heat through. Add a green vegetable or salad and dinner is served. 

See more of Janet Groene’s camp-and-boat-tested  recipes at https://BoatCook.blogspot.com

NO BAKE DESSERT OF THE WEEK 

Pound cakes, your own or store bought, are excellent travelers. They keep for days in the cooler. When frozen, they last for weeks, a few slices at a time. Best of all, they can be trimmed and transformed to make a different dessert every time.

Shortcut Tres Leches Cake

2 plain vanilla pound cakes, about 1 pound each

14-ounce can sweetened condensed milk

Small can (2/3 cup) evaporated milk

1/3 cup caramel ice cream syrup 

1/2 cup whipping cream

1 teaspoon vanilla flavoring

1 tub whipped topping

Spray a deep  9 X 13-inch pan. Cut pound cake into even, 3-inch slices and fit them into the sprayed pan. Cut pieces to fit as necessary. The pan should be filled tightly and evenly. Use the round handle of a wooden spoon to\, make holes all over the cake.

Whisk together condensed milk, evaporated milk, caramel, cream and vanilla. Pour slowly over holes in the cake allowing it to soak in. Cover with plastic wrap and chill several hours or overnight. Serve as is or “frost” with whipped topping. Serves 12 to 15.  

READY, GET SET, PREP, CAMP!  

   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. 

  

Camp Cook Tips of the Day

* Mix packaged French fried onions half and half with coarse crumbs such as panko or crumbled, unsalted saltine crackers. Use as breading or a crumb topping. 

* To make a bake-and-take cake that travels well, put batter in a 9 X 13-inch baking pan. Mix ½ stick butter, ½ c, brown sugar, 1/2 c. broken juts and 2 T. flour. Spoon evenly over batter and bake. Let set. Cover and keep cool. No frosting needed. 

* Run a knife through a can of apple pie filling to chop apples. In a saucepan, warm pie filling with 1/4 to 1/3 cup amber rum. Spoon over ice cream, plain pudding, shortcakes, crepes or sliced pound cake. Canned Boston brown bread, still available in some stores, makes a sweet foundation for this treat and it keeps on the shelf for weeks. 

AUTUMN YUM FOR YOU, A GIFT LIFE MUST-HAVE FOR YOUR FRIENDS

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 

SKILLET MEAL OF THE WEEK

One Pan Does It All

Cactus Country Chicken Skillet

6 portions boneless, skinless chicken

Medium onion, diced

1 tablespoon vegetable oil

2 teaspoons fajita seasoning (homemade or store bought. See below.).

2 cups water

1 chicken flavor bouillon cube

2 cups instant rice

Small can diced, drained green chilies

Small can evaporated milk (2/3 cup)

10-oounce package grated cheese such as Mexican blend

1 can pinto beans, drained and rinsed

Cut chicken in bite size and sizzle in hot oil, gradually adding the onion and seasoning. Add water and bouillon. Bring to a boil, stir to dissolve bouillon, then add instant rice. Cover and set aside for 9-10 minutes until rice is plump. Over low/ medium heat, stir in evaporated milk and grated cheese until smooth and creamy. Fold in pinto beans and heat through. Serves 5 to 6. 

Suggested garnish: diced tomatoes, minced cilantro and/or avocado slices

Homemade Fajita Seasoning

If using a hot chili powder, use less cayenne or none at all. 

1/4 cup cornstarch

2 tablespoons each salt, sweet paprika, sugar and chili powder

2 teaspoons each garlic powder and onion powder

½ to 1 teaspoon cayenne pepper.

Mix and keep cool and dry. Makes 2/3 cup seasoning. 

Love Sea Travel? SNUGGLE UP WITH A KINDLE  MYSTERY IN YOUR BUNK TONIGHT. Discover the Yacht Yenta Cozy Mysteries

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her late husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

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

VEGETARIAN DISH OF THE WEEK

Creamy California Rice 

Cook rice yourself or use packet(s) of ready-to serve rice. This tangy main dish is rich in dairy protein and the chilies give it California kick.  

2 medium onions, diced

2 tablespoons butter or vegetable oil

2 cups cooked rice

1-ounce tub small curd cottage cheese

2 cups plain yogurt

2 or 3 cans diced green chilies, 4 oz. each, drained

Freshly ground pepper

Grated cheddar for topping

Cook onions in butter or oil to soften. Stir in rice and continue over low heat to fold in cottage cheese, yogurt and chilies to taste.  Heat gently. Top with Cheddar and cover for a few minutes low heat until cheese melts. Stir and serve 4. 

Cook’s note: To offset the creamy texture, garnish with crunchy crotons. 

SIDE DISH OF THE WEEK

This fluffy, nutty rice dish goes with meat from the grill or fish from the fryer. It cooks on a black burner and serves right out of the pot.

Rice on the Wild Side

2 tablespoons olive oil

½ cup each pearl barley and wild rice

Medium onion, diced

½ cup dry white wine

3 cups water

3 chicken flavor bouillon cubes

1 cup or 1 can drained mushroom stems and pieces

Optional:1 cup mixed vegetables (peas, corn, green beans), thawed

1 teaspoon dried crumbled thyme

1 tablespoon dried parsley flakes

1 or 2 cans black-eyed peas, drained and rinsed

Diced avocado, halved grape tomatoes ad lib

Heat olive oil and stir fry onion to soften, then stir in rice and barley to toast them. Add wine, water and bouillon. Bring to a boil to dissolve bouillon. Add mushrooms, vegetables and seasonings. Cover and cook over medium heat 30 minutes or until wild rice and barley are plump. Stir in black-eyed peas and heat through. Top with tomatoes and avocado. Serves 6 to 8. 

WHAT IS FULL-TIME RV ROVING  REALLY LIKE? 

 We tell our own story, from making the hard decision to sell everything and go on the road, to a happy ending when we became part-time RV-ers again. 

We traveled full-time for 10 great years.

 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 anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you.   https://amzn.to/29XFEkq 

WHOLE MEAL SALAD OF THE WEEK

Composed Beet Salad

It’s a pretty picture on a plate. Composed salads are ideal for camping because they are assembled on each plate, easily customized for each person. Make any number from one salad to dozens. 

For each serving:

1 packet instant grits

About ½ cup sliced canned beets

1/4 cup broken walnuts

1/4 to 1/3 cup crumbled feta or blue cheese

1/3 cup orange or tangerine segments, drained

½ cup shredded lettuce

Vinaigrette to taste

Add hot water to instant grits. When they thicken spread on a medium size plate. Arrange beets and orange segments on top. Add walnuts and cheese.  Top with shredded lettuce.  Drizzle with dressing. Serve at “room” temperature.  

October Harvest? Pick Camping!

 Copyright Janet Groene 2026. To date this blog has had more than 303,000 views.  To ask about rates to reprint Groene content, email janetgroene@yahoo.com

It's Shock-tober! Be ready with campground recipes that are shockproof in any weather. weather. 

Home Sweet Home

Fruit Compote with Pumpkin Dumplings

Make this one-burner sweetie for breakfast or dessert.

Large can peaches, with juice

20-ounce can pineapple tidbits with juice

1 cup cranberry, grape or cherry juice

1 ½ cups biscuit mix

½ cup sugar or equivalent

1 teaspoon cinnamon

½ cup pumpkin puree

Milk or water

Put fruit, juices and water in a roomy saucepan and bring to a low boil. To make dumplings, whisk dry ingredients to mix well. Stir pureed pumpkin into dry mix with enough milk or water to make a stiff dough. 

Drop dough by heaping teaspoons onto boiling liquid. Reduce heat but keep liquid at a low boil for 10 minutes without a cover. Then cover and cook exactly 10 minutes more without peeking. Place dumplings in shallow soup bowls and cover with fruits and juices.  Serves 6 to 8. 

Cook’s note: Serve alone or with cream, yogurt, whipped topping or ice cream. 

Campground Potluck 

Recipe of the Week

Reuben Bake

I loaf rye bread, cut in cubes

2 cups beef stock 

32-ounce can sauerkraut, drained, rinsed & drained

2 cans corned beef  

1 tablespoon caraway seeds (optional)

6-ounce bag shredded Swiss cheese

Butter a casserole and add a layer of bread cubes. Scrape excess fat off corned beef and break it up. Place a layer of corned beef over the bread cubes and drizzle with wine. Add a layer of kraut and repeat, layers. Sprinkle with caraway seeds and cover with cheese.  

Bake uncovered at 350 degrees until heated through. The casserole can also be assembled a day or two ahead and refrigerated for future baking. 

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 

VEGETARIAN Dish of the Week

Creamy Caraway Noodles

This recipe serves 4 as a main dish and 6 to 8 as a side dish. It isn’t recommended for freezing but it can be made ahead and kept cold. Warm up later in camp.  

2 cups low fat sour cream

2 cups small curd cottage cheese

1/3 cup freshly grated hard cheese such as Parmesan

1 ½ tablespoons caraway seeds (or more to taste)

1 tablespoon grainy mustard

3-4 drops hot sauce

6 ounces medium egg noodles

2 tablespoons butter

In a bowl mix everything but the noodles and butter. Cook and drain noodles and stir in butter until it melts. Fold in creamy mixture. Cover, heat through over low heat and serve as is or sprinkled with buttered bread crumbs.  

BLACK POT RECIPE OF THE WEEK

Backpack Tomato Sauce

Lentils plus one small can of tomato paste need little room in your backpack or grub box. With water they add up to a hearty sauce.  Cook pasta or rice from scratch or open a ready-to-serve packet. Ramen cook quickly. Or, lightweight campers might just spoon this hot sauce over rice cakes or split biscuits. 

1 cup lentils

6-ounce can tomato paste

5 cups water

1 chicken, beef or vegetable bouillon cube

1 onion, diced fine

1 teaspoon garlic salt

1 tablespoon mixed Italian seasoning

1 teaspoon sugar (optional)

Rinse and pick over lentils. For quicker cooking, soak lentils. If not, proceed. Whisk tomato paste and water in a pot. When  it’s  smoooth, bring to a low boil over a hot fire with the seasonings and lentils. Cover, move from hottest fire to well started coals. Simmer 30 minutes or until lentils are tender. Adjust seasonings to taste. 

Cook’s note: If campfire management doesn’t allow for glowing coals, you may need to add water to keep sauce from boiling dry.

NO BAKE DESSERT OF THE WEEK

Tangy Lemon Pie

1 baked pie shell

8-ounce brick of cream cheese

1/3 cup milk

I cup lemon flavor yogurt and

1 cup vanilla flavor yogurt OR

2 cups plain yogurt

1 packet instant lemon pudding mix

Optional:

10 lemon hard candies

Chill pie shell. Let cream cheese soften at “room” temperature and mix with milk, adding yogurt until everything is smooth and creamy. Whisk in pudding mix until it begins to thicken. Put in pie shell. Now let the kinds have fun. Fold the lemon hard candies in a clean cloth and pound with a rock until they are powder, Sprinkle over the top of the pie. Chill.   

ARE YOU PREPARED? 

   Stuff happens when you're away from home too. Be prepared for travel delays, breakdown, sudden evacuation due to fire or flood, 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 camp with no hookups? 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. 

MAKE AHEAD DISH OF THE WEEK

Confetti Rice

This classic c side dish is a good choice to make ahead by the carload and freeze in right-size portions in boilable bags. The recipe is easily multiplied. egetables are ad lib. You mght also add broccolibit, mushrooms, tomato bits,  corn to make a nutritious and colorful mix. 

1/2 pound bacon

1 pound carrots, peeled and diced fine

2 cups celery, chopped

1 cup peas, thawed

4 cups cooked rice 

Cut up bacon, fry until crisp and drain bits on paper toweling. Remove excess fat, leaving enough for cooking the carrots and celery, Reduce heat, cover and cook vegetable until tender. Stir in peas for two minutes, then stir in rice. 

Cool and bag in boilable bags. Measure into right-size portions for your family, allowing 2/3 to 1 cupful per portion. Freeze. In camp, heat bags in hot water. 

HAPPY HOUR TREAT OF THE WEEK

Party Rye Snappers

Vary the cheese and topping to make this snack a different taste treat each time. 

1 loaf sliced, party-size rye bread

8-ounce brick of cream cheese

2 tablespoons milk or tequila

1 cup mayonnaise

1 cup freshly grated or crumbled cheese (Parmesan, blue, feta, Provolone)

½ cup minced scallions

Optional topping: Everything Bagel, Salad Supreme, a tuft of grated carrot or sprigs of parsley 

Soften the cream cheese at “room” temperature and mix with milk or tequila, mayonnaise and cheese of choice.  Fold in scallions and spread on rye slices. Sprinkle lightly with topping.

LIFESAVER SAUCE OF THE WEEK

Chunky Cherry Sauce

1/4 cup each water, pancake syrup & apple cider vinegar

1 jar, 10 to 12 ounces, cherry jam or preserves

1 teaspoon apple pie spice

1 teaspoon almond flavoring

Over low/medium heat, stir water, syrup, vinegar, cherry jam and spices until melted. When it reaches a low boil, remove from heat, stir in almond flavoring and serve warm over grilled salmon, pork burgers or ham steaks. 

If you want a quick email nudge each time new posts go up here, email janetgroene@yahoo.com. I do not share nor sell my buddy lists. I do not sell any services nor products.  My books are sold by Amazon. 

Camping, RV, Food, Woods & Water

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

 

CAMPING & RV RECIPE OF THE WEEK

Cheeseburger Chowder

Shortcut ingredients make this hearty chowder lightning fast. For heartier eaters you may want two cans of diced potatoes. You may also want a second beef bouillon cube. The canned items and cheese are high-salt items, so beware of sodium overload.

14.5-ounce can diced potatoes, drained and rinsed

8-ounce can diced carrots, drained

12-ounce can roast beef in gravy

2 1/2  cups water

1 beef bouillon cube

2 tablespoons cornstarch

1/4 cup water

12-ounce can evaporated milk

8-ounce package process cheese (such as Velveeta), cut up

Suggested garnish: Miniature pretzels, sliced scallions or a tuft of  packaged French fried onions

, 

Twist a fork in the open car of roast beef to break it up. In a saucepan combine potatoes, carrots, beef, onions and 2 1/2 cups water. Bring to a boil and stir in bouillon cube to dissolve. Reduce heat, cover and simmer to soften onions.

Make a paste with the cornstarch and 1/4 cup cold water and stir into chowder over medium heat until it thickens. Over low heat stir in evaporated milk and cheese until cheese melts. Do not boil.  Ladle into soup bowls. Serves  4 to 6. 

FULL-TIME RV TRAVEL& Lifestyle, Warts and All 

 We share our whole story, from a step-by-step start into 10 years of  full-timing, to a happy ending when we became avid RV part-timers again. 

The book begins with making the decision in the first place. then there is selecting an RV for full-time living rather than vacations, choosing a "home" address, furnishings and gear to make it a home,  and ends with settling down to  become part-time RV-ers again.  

 Living Aboard Your RV, 4th Edition 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 anywhere. Kids on board? We cover home schooling and much more. We also describe  an exit strategy if and when it's time.    https://amzn.to/29XFEkq 

TWO-WAY SALAD  OF THE WEEK

Serve this corn-sweet salad as a side dish or make it a hearty meal by adding chunks of tuna or chicken.  Bonus points if you barbecue extra fish or chicken to add to this salad the next day. 

Cornbread Crumble Salad

1 box  cornbread mix,  baked and cooled

1 can whole kernel corn, well drained

1 can kidney beans, drained and rinsed

Medium  head lettuce, turn into bite size

1 cucumber, peeled, seeded and cut in bite size

1 red sweet pepper, seeded and diced

1 green sweet pepper, seeded and diced

2 or 3 plum tomatoes, diced and drained

Creamy salad dressing(such as ranch or creamy Italian

Dice cornbread and combine in a large bowl with vegetables. Toss well with salad dressing to taste. Cover and chill. Toss again and serve. 

 

    See tips on getting the most nutrition into your standby food locker. (That's the supply of ordinary canned and packaged supplies you can rely on for a few days before you have to dig for those dreaded doomsday dehydrates.)

My Survival Food Handbook is a guide to getting most food value per ounce, per square inch and her dollar, using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

Campground Potluck Recipe of the Week

Spicy Cheese Dip

This tangy dip cooks carefree in your slow cooker. A disposable slow cooker liner makes cleanup easy. Use a cooker large enough to handle two yummy quarts of dip.  

2 pounds white American cheese, cut up

Small white onion, chopped fine

1 teaspoon minced garlic

2 cans 10 ounces each, diced  tomatoes with peppers (Ro-tel)

Small can evaporated milk (2.3 cup)

Water

½ teaspoon ground cumin

1/8 teaspoon cayenne pepper

½ teaspoon white pepper

Serve with:

Assorted chips, scoops or veggie sticks 

Add water to canned milk to make 3/4 cup. Place all ingredients in a 6-quart slow cooker and cook 3 hours on Low, stirring every hour. Stir before serving. Makes 8 cups.

RULE OF THUMB

The most common oven baking temperature in the U.S. is 350 Degrees F. This is 180 C. and Gas Mark 4. For convection ovens (fan forced) , it’s recommended that temperatures be reduced by 65 degrees F. or 20 degrees C. Your RV oven, camp oven or solar cooker  has its own quirks, so the best bet is to use an oven thermometer and pre-heat thoroughly. 

LIFESAVER SAUCE OF THE WEEK

AND

NO-BAKE DESSERT OF THE WEEK

Fruit gel soaks into the cut sides

Tipsy Donut Cake

1 dozen plain cake donuts

1 box strawberry gelatin dessert mix

1 cup boiling water

2/3  cup cranberry cocktail

½ cup finely chopped Heath bars

1 recipe World’s Easiest Rum Sauce

1 pint fresh strawberries, cut in half

Cut donuts in half and stand them up, cut side up, in an 8 X 8-inch dish until they fill the dish. Save unneeded donuts for another purpose.  Sprinkle Heath bits in nooks and crannies.

. Dissolve gelatin in boiling water, add cranberry cocktail and drizzle over donuts, allowing time for gelatin to soak in. Chill until set. Spread rum sauce over all.. Chill, then  cut in squares. Garnish with strawberries. 

Here’s just one way to use the World’s Easiest) Rum Sauce. To make an emergency dessert, spoon it over plain pudding, sliced pound cake, shortcakes or cut-up ladyfingers. 

World’s Best Rum Sauce

1 can sweetened condensed milk

1  teaspoon vanilla extract

1 teaspoon butter-rum flavoring

1 to 2  tablespoons amber rum 

Whisk everything together and serve warm over fresh or canned fruit, pudding, sliced pound cake or ice cream. 

TWO-WAY OVEN /STOVE-TOP

RECIPE OF THE WEEK

No oven in camp? Let’s find a way. This meaty casserole calls for lots of side dishes. 

Peppery Poppy Seed Chicken

1 rotisserie chicken, about 4 pounds

1 can mushroom slices, well drained

1 can condensed cream of mushroom soup

½ cup water, light cream or milk 

8-ounce carton sour cream (1 cup)

1 sleeve round crackers (e.g. Ritz)

½ stick butter, melted

2 tablespoons poppy seeds

Freshly ground pepper

Oven Method. Spray a 9 X 12-inch casserole. Skin and dice chicken. Scatter in the casserole with mushroom slices. Whisk soup, milk and sour cream and pour over dish. Crush  crackers and snuggle some into the contents of the casserole.  Sprinkle the rest over the top. 

Drizzle with melted butter. Sprinkle evenly with poppy seeds and freshly ground black pepper to taste. Bake at 350 degrees until bubbly with a toasty top.

Stove-top method: Mix chicken, mushrooms, soup, milk and sour cream in a saucepan. Cover and cook over low-medium heat until heated through. In a small, nonstick skillet, melt butter and stir in crushed crackers. Just before serving, top chicken mixture with toasted crumbs, poppy seeds and pepper.

Solar method: Heat chicken mixture in solar cooker, then proceed with Stovetop Method.

Slow Cooker method: Combine chicken mixture in a sprayed cooker and heat 2 hours on Low. Stir and  top with pan-tasted crushed crackers per to Stovetop Method.  

Discover the Yacht Yenta Cozy Mystery Series....

People are dying in Okecoochie County Florida,  but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles  a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Go to Kindle,   https://amzn.to/3bB5XPh   

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

MAKE AHEAD RECIPE OF THE WEEK

Make it, bake it, take it  to warm up on the first night out. It’s ideal for the campground potluck, the family reunion or a tailgate party. Everyone goes for baked ziti. 

Shortcut Baked Ziti 

2 pounds sweet Italian bulk sausage

Medium onion, diced

2 cans or jars of spaghetti sauce, about 26 ounces each

16-ounce package ziti, uncooked

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

8-ounce package round slices of Provolone cheese

2 cups water

Grease a deep 9 X 13-inch pan. Fry out sausage until it’s no longer pink, gradually stirring in onion.  Spoon off excess fat. Layer sausage, ziti, sausage and a mixture of the mozzarella and Parmesan. Drizzle water over all. Cover with plastic wrap and refrigerate to bake tomorrow.  Ziti will swell. 

Let casserole stand at “room” temperature 30  minutes. Remove plastic wrap and cover with foil. Bake 45 minutes or until bubbly at 350 degrees. Remove foil . Arrange provolone on top in a scallop pattern. Return to the oven 5 minutes until cheese melts. Serves 8. 

"Life begins at 40"  Rule: For food safety, this dish should be stored raw and chilled or fully baked, cooled and chilled to be warmed up in camp.. 

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