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. 

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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.

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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.  

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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.

 

Camp Cooking in the Dog Days

Copyright Janet Groene 2026. This site has had just under $300,000 views. To ask about rates to reprint Groene content, email janetgroene@yahoo.com

Settle into your campsite, set the table and make yourself at home with an easy homemade meal

RV & CAMPING MAIN DISH OF THE WEEK

Saucy Spanish Chicken Stew

1 rotisserie chicken

1/3 cup dry sherry

1/3 cup golden raisins

8 ounces chorizo sausage, chopped

1 tablespoon vegetable oil

Medium onion, diced

2 tablespoons minced garlic

Medium zucchini, diced

2 carrots, peeled and sliced

1 cup water

1 chicken bouillon cube

2 cans, 8 ounces each, tomato sauce

1. Cut the roasted chicken in 6 to 8 portions. Set aside, 

2. Put sherry and raisins in a bowl or jar and set aside to soak* 

3. Sizzle chorizo in hot oil, gradually adding vegetables to coat with pan droppings

4. Add water, bring to a boil and dissolve bouillon. Cover pot, reduce heat and cook until vegetables are tender 

5. Add tomato sauce and chicken parts. Cover and simmer until heated through. Stir in raisins.  Serves 6 to 8. 

Garnish with lime wedges and serve Cuban bread to slurp up the sauce.

  

* Raisins get plump faster if you can warm the sherry first

LIFESAVER SAUCE OF THE WEEK

Lox Mayonnaise

Need a sumptuous sauce to perk up tonight’s so-so seafood dinner? Wow ‘em with this easy mayonnaise.

2 cups good quality mayonnaise

½ cup finely chopped lox (smoked salmon)

2 tablespoons chopped capers, drained

2 tablespoons minced sweet onion such as Vidalia

Lemon juice to taste

Stir everything together and chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, beer-battered fried fish or crispy fish cakes. Keep in the refrigerator for up to four days. 

See more of Janet’s galley-tested recipes at  https://BoatCook.blogspot.com

BE PREPARED 

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

BLACK POT RECIPE OF THE WEEK

As always, fire management is important to keep pots from boiling dry. Fuels, fires, pots and lids vary.  If one can of soda is not enough here, add water or broth rather than a second can of soda. 

Pepped Up Beef Stew

2 tablespoons flour

1 teaspoon salt

½ teaspoon pepper

1 1/2 pounds beef for stew in small cubes

2 tablespoons vegetable oil

3 to 4 medium potatoes, cubed

2 to 3 carrots, peeled and cut up

Large onion, diced

12-ounce can Dr. Pepper soda

1 cup peas, thawed

Put flour, salt and pepper in a bag and shake the meat to coat it. Over a hot fire, brown meat in hot oil, gradually adding vegetables to coat with pan drippings. 

Add half the Dr. Pepper, bring to a boil, then move to well-starting coals. Cover and simmer gently, adding more soda and liquid as needed, until everything is tender and swimming in a smooth sauce.  Serves 6 to 8. 

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 

VEGETARIAN MAIN DISH OF THE WEEK

Hungarian Cheese Noodles

2 cups egg noodles

2 tablespoons olive oil 

Medium onion, diced

1 tablespoon minced garlic

14-ounce tub small curd cottage cheese

1 cup each sour cream and plain yogurt

2 tablespoons each poppy seeds, Worcestershire sauce

Hot sauce

While noodles boil in salted water, heat one tablespoon of the olive oil in a skillet and stir-fry onion and garlic to soften.

Drain noodles, return to the pot and toss with the other tablespoon of olive oil. Fold in cottage cheese, sour cream, yogurt, poppy seeds and Worcestershire. Cover the pan and cook over very low heat, stirring occasionally until it’s thick and creamy. Serves 4 as a main dish. Pass the hot sauce. 

BONUS RECIPE

Sandwich Meat Casserole

From humble bologna to fine quality turkey and ham, sandwich meats are sold in vac-pacs with an extended life in your camp cooler.  (Watch use-by dates, keep sealed and keep cold.). 

With some tweaking they can be turned into hot, knife-and-fork camp meals. Here’s one.

12-ounce vac-pac sliced turkey 

6-ounce vac-pac slliced or diced ham

2 tablespoons butter, bacon fat or lard

2 onions, diced

1 ½ to 2 cups sliced mushrooms

1 can condensed, low sodium cream of mushroom soup

1/3 cup milk or water

2 tablespoons soy sauce or ketchup

Chop meats and sizzle in hot fat, gradually adding onions and mushrooms. When everything is nice and brown, whisk soup, water/milk and soy sauce/ketchup until smooth and creamy. Cover over low heat for a few minutes to heat through and blend flavors. Spoon over rice, pasta, noodles, split biscuits, toast or campfire-roasted potatoes. Serves 4 to 6.

PARK POTLUCK DISH OF THE WEEK

Chickpea Pasta Salad

2 cans, 15 ounces each, garbanzos (chickpeas), drained and rinsed

2 cups cooked and drained spiral pasta

Medium red sweet pepper, seeded and diced

2 or 3 ribs celery, diced

½ cup sliced scallions, white and light green parts only

Small head lettuce, cut in bite size

Small can diced water chestnuts, drained and rinsed 

Italian dressing to taste

Mix everything well, add dressing to taste and chill. Stir, garnish and serve. Makes 8 to 10 potluck servings. 

Garnish suggestions: Just before serving, top with sliced radishes toasted sesame seeds, freeze dried chives or parsley sprigs

SIDE DISH OF THE WEEK

Get a starch and green vegetable in one hot dish, then add Swiss cheese for a flavorful binder.

Beans, Greens 'n Barley

2 cups cooked barley

½ cup bottled Italian salad dressing

2 cans cut green beans, drained

About 1 cup fresh spinach, cut chiffonade style

Slivers of Swiss cheese ad lib

Cook and drain barley. While it’s hot, toss with salad dressing. Fold in spinach, green beans and some of the cheese. Top with remaining cheese slivers. Serve warm or at “room” temperature. 

Cook’s note: To cut spinach, remove any tough stems, roll leaves into a log and cut with scissors into small strips. 

NO BAKE DESSERT OF THE WEEK

Lemon Yogurt Icebox Pie

9-inch crumb crust, store-bought or homemade, chilled

8-ounce package cream cheese, softened

1/3 cup water, milk or light cream

1 cup lemon flavor yogurt

1 cup orange flavor yogurt

1 package instant lemon pudding mix

Optional: Whipped topping

Blend cream cheese and 1/3 cup liquid, then whisk in the two cups yogurt. When it’s smooth, add lemon pudding mix. Whisk until it begins to thicken, then quickly pour into crust.  Serve as is or with whipped topping. 

COME BACK OFTEN FOR MORE RECIPES, TIPS, SHAMELESS SHORTCUTS AND HARE-BRAINED IDEAS TO INSPIRE THE CAMP COOK