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Friday, July 13, 2018

Quick Camping Recipes for Woods and Water

blog copyright Janet Groene. To donate $5 a year in support of this work use your PayPal account to pay to janetgroene at yahoo.com. Thank you!



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Camping and RV
Recipe of the Week
Ham Supper 

Pancakes for Two

 This recipe  makes a quick, hearty stove-top supper for two. 

Small can chunk ham
1 ½ cups pancake mix
Liquid
1 teaspoon prepared mustard

Glaze
1/4 cup packed brown sugar
½ cup each water and pancake syrup
2 tablespoons each orange juice concentrate and prepared mustard


 Drain ham into a bowl. Add the teaspoon of mustard and 1/2 cup milk or water. While ham is still in the can use a fork to break it up. Set aside. Whisk liquid,  then stir in pancake mix and additional water or milk as desired to make batter.  Fold in ham. Cook as for pancakes. To make glaze, Bring ingredients to a boil just until sugar dissolves. Spoon over hot pancakes. Serves 2.
 Optional: add a layer of sliced bananas between pancakes. 


10 Top Tips for Smoking Meat
 These tips are from the people who make Webber grills. 

1. Start early. Best flavor absorption occurs when meat is raw.
2. Most of the time, go low and slow.
3. Regulate heat with a water pan. If your grill doesn’t have one, fill a disposable foil pan with water.
4. Don’t over-do. Too much smoke makes for bitter meat.
5. Watch the color of smoke. White is good, black bad.
6. Keep air circulating by using the vents on the grill.
7. Be there. Don’t leave the grill unattended. You may have to add charcoal, adjust the vents or add water.
8. Try not to peek. That lets smoke and heat escape.
9. Let bark get dark. The meat should glisten with a dark mahogany crust.
10. Focus on the feature. Other flavors should support the smoke, not overpower it. 




Janet Groene's Cooking Aboard Your RV, 2nd Edition, is available as a paperback or on Kindle. See it here.  http://amzn.to/1NdWI4o






Campground Potluck Recipe of the Week
Vegetable Can-Can 
       Make this creamy side dish when you’re boondocking and short of fresh vegetables. The more variety, the more colorful the casserole. Try canned carrots, peas, mushrooms, quartered artichoke hearts, white potatoes,  mixed vegetables, white and yellow corn, Mexicorn,  mixed Chinese vegetables, French and cut green beans etc. 
 Not recommended for this recipe are beets, zucchini in tomato sauce, creamed corn, starchy beans (such as kidney or garbanzo beans), sweet  potatoes or baby corn. It's cooked quickly, so don't use fresh or frozen vegetables unless you cook them first. 


4 cans, 14-18 ounces each, different vegetables
Freshly ground pepper
1 can condensed cream of celery soup
8-ounce carton of sour cream (1 cup)
1 cup grated yellow cheese such as cheddar
1 sleeve round buttery crackers, crushed
1 stick butter, melted




 Drain vegetables. Spray a 9 X 13-inch casserole with nonstick and mix canned vegetables in it. Sprinkle lightly  with freshly ground pepper.
  In a bowl whisk soup and sour cream until smooth. Fold in grated cheese. Spread evenly over the casserole. Sprinkle crushed crackers over the casserole Drizzle with melted butter. Bake at 350 degrees 35 to 45 minutes or until golden on top and bubbly in the center. 

 Slow Cooker Method Fold sour cream mixture into vegetables in a greased slow cooker.Cook 1 hour on High or 2-3 hours on Low. Melt butter in a skillet and stir in cracker crumbs to brown them. Sprinkle over vegetables just before serving. 

Optional: stir in a teaspoon of onion and/or garlic juice, 1/2 teaspoon celery seed or a sprinkling of fresh lemon juice. 

See Janet Groene’s tips for women who have a motorhome, 5th wheel, truck camper, travel trailer or park model RV. Https://www.SoloWomanRV.blogspot.com

Bonus Recipe
Butter
six slices of cinnamon swirl bread and tear them into six greased  baking cups. Spoon a small can of crushed pineapple including juice over them. Bake at 425 degrees until toasty. It's ideal for your toaster oven or combo convection-microwave.  Make it in a disposable foil muffin pan and there's no cleanup. 


The Only Recipe You’ll Ever need For 













Fish Tacos

Fish:
Grilled, fried, baked, deep-friend,  blackened or poached fish OR
2 to 3 heated fish sticks per taco OR
Drained,  canned solid pack tuna, mackerel, salmon or sardines


Tacos:
Crisp corn tortillas OR
Soft corn, wheat, whole wheat, low-fat or gluten-free tortillas,  warmed


Toppings, use one or more:
Shredded cabbage or lettuce or torn butter lettuce
Spiralized carrot, zucchini, cucumber
Chopped tomato, sweet onion, celery
Grated cheese
Minced parsley or cilantro
Drained and rinsed black, red or pinto beans


Sauce, choose one:
Bottled vinaigrette, Caesar, ranch, citrus dressing
Red or green salsa-- mild, medium or hot
Mayonnaise whisked with chopped, fresh dill and lemon zest
1 part mayonnaise whisked with 1 part lemon flavor yogurt
Shrimp sauce


Friday, July 06, 2018

Hot Weather Recipes for Camping and Motorhome Cooks

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Camping and RV 
Recipe of the Week
AppleBurgers

     

The mixture can be made a day ahead and in fact tastes better if flavors are given time to blend.  Just keep it cold. Applesauce adds moistness. Oats add fiber. You add the buns. 




2 pounds lean ground beef, turkey or pork
1 cup unsweetened applesauce
1 cup minute oats
1 teaspoon each dried crumbled sage, garlic powder, cinnamon, salt, pepper
Diced onion optional


 Mix everything together and keep cold. Form into six to eight patties and grill, fry or bake until meat tests done (160 degrees for beef , 165 for pork, 170 for poultry). Serves 6 to 8. 

Tips for the Camp Chef

 * Heat gently a can of whole berry cranberry sauce, a cup of applesauce and ½ cup  orange juice concentrate. Serve over rice, sweet potatoes, grilled ham steaks, chicken, pork chops. 

 * If you love chilies in adobo sauce but use it only in dribs and drabs, puree the entire can or jar on opening and freeze in right-size batches. 

 * To keep mushrooms white, leave the dirt on until you’re ready to use them. Then wash. 

 * Make faux crepes. Cut crusts off square, fresh white bread. Flatten with a rolling pin, spread with jam or marmalade, roll up and drizzle with syrup. 

 * Don’t risk food-borne illness from raw meat or meat juices. Double bag meats in the ice chest. Bring a good supply of disposable, food quality,  plastic gloves for forming burgers, mixing meatloaf,  separating bacon strips etc. 




It's always wise to have emergency food supplies on hand.  Here's how to use ordinary supermarket staples to create a backup food supply for your camper, cabin, boat or home. Survival Food Handbook, http://amzn.to/1WdYqbe












Campground Potluck Recipe of the Week

Crazy Quilt Pepper Salad
 This colorful salad keeps in your fridge and it’s always a hit at potlucks. Add salt and pepper to taste if needed. (Anchovies are salty.) 





2 each large red, green and yellow bell peppers
Large sweet onion, cut in crescents
2 cups tiny mushroom caps
1 or 2 cans whole kernel corn, drained
Dressing:
1/3 cup olive oil
1/4 cup white vinegar
4 anchovy fillets

1 tablespoon each sugar, mixed Italian seasoning

 Seed peppers and dice in 1/4 inch bits.  Put vegetables in a plastic bag. Combine dressing ingredients in a bowl, mashing anchovies. Add to vegetables. Chill, turning a few times to blend flavors. Just before serving, punch holes in the plastic bag to drain, then pour salad into a serving bowl. Serves 8 to 10. 



* Robert Rose is a Canadian publisher whose books on food are always the most colorful, inspiring and reliable on my bookshelf. A lifetime investment is the new Seriously Good Freezer Meals (366 pages, $24.95). You will want to try one mouthwatering recipe after another to freeze in batches for camping trips. The recipes aren’t always shortcut, but you’ll want to make them at home anyway in big batches. Best of all, the math is done for you in making quantities for six, 12, up to 30 or more servings.  Instructions are given for thawing, preparing or cooking from frozen. See this must-have cookbook at https://amzn.to/2MBFVg7

The Only Recipe You’ll Ever Need for

Stuffed Celery

 Keeping it simple? Bring a bunch of celery, a bunch of creativity and you’re set for every day of your camp-out. Wash it. Trim it. Stuff it. Serve it as a salad, appetizer or snack. 





* 8-ounce brick of cream cheese mixed with all or part of a 4-ounce tub of crumbled blue cheese 


* A mashed banana mixed with extra-crunchy peanut butter

* Grated cheddar cheese moistened with a little mayonnaise. Add a small jar of drained, diced pimentos.

* For the kids, marshmallow fluff studded with raisins or cut-up gummies

* Egg salad or ham salad from the deli

* Boursin cheese or hummus 

* Cream cheese mixed with finely chopped smoked salmon and capers to taste

* Well-drained crushed pineapple mixed with shredded coconut and cream cheese

* Blue cheese moistened with mayonnaise and mixed with chopped, toasted walnuts

* Mash packaged grated carrots into a softened brick of cream cheese and season sparingly with ground ginger

* Moisten softened cream cheese with a little ketchup, spread in celery and top each with a strip of anchovy

* Spoon in cottage cheese. Sprinkle with Lawry's Seasoned Salt

* Nutella mixed with chopped hazelnuts; almond butter mixed with chopped almonds

* CheezWiz disguised with drained, chopped, stuffed olives and just a hint of curry powder

* Stuff celery with whipped cream cheese and run a knife down the center to make a tiny ditch. Fill it with sriracaha.  

Note: some fillers such as egg salad, cole slaw, cottage cheese weep after standing, so don't make them too far ahead. 

Friday, June 29, 2018

Swift and Delicious Meals for Camping and RV

blog copyright janet groene, all rights reserved. We appreciate your voluntary donation of $5 a year via PayPal to janetgroene at yahoo

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Camping and
RV Recipe 
of the Week

Frosty Lemonade Pie


1 large or 2 small graham cracker crusts
6-ounce can frozen lemonade concentrate
14-ounce can sweetened condensed milk
1 tablespoon lemon or lime juice
1 teaspoon lemon or lime zest (optional)
12-ounce tub of whipped topping

 Make or buy graham cracker crust(s).  If possible, chill them so filling will set faster.
 Partially thaw lemonade and whipped topping.  Whisk lemonade, condensed milk and juice. Fold in whipped topping and pour into crust(s). Chill until firm or freeze and wrap to save. If it’s frozen, thaw 20 minutes before cutting. Cut in 10 to 12 servings. 


Campground Potluck Recipe of the Week
Vegetarian Stuffed Peppers
 Serve this colorful vegetable as a side dish. It’s  also  a tempting main dish for vegans and vegetarians at the potluck.  




Baked Stuffed Peppers
1 can or jar of spaghetti sauce
6 large or 12 small green peppers
3 cans, 15 ounces each, succotash, drained
Small jar diced pimentos
Small can chopped black olives, drained
Optional: Provide a of grated dairy or non-dairy cheese


 Trim peppers for filling, cutting large peppers in half. Mix half of the spaghetti sauce with the succotash, pimentos and black olives. Fill peppers. Spread half of the remaining spaghetti sauce in the bottom of a skillet, Dutch oven, casserole or slow cooker. Arrange filled peppers and drizzle with remaining sauce. Serves 12. 

 Oven method: Bake uncovered at 350 degrees 30 minutes or  until peppers are crisp-tender.
 Slow cooker: Cook 2 hours on Low
 Skillet or Dutch oven: Cover and cook just until peppers are crisp-tender.
Use two large spoons for serving. 



How much food do you need for a week in the woods for four people?  Two weeks in a fly-in camp in Alaska? Emergencies? Survival Food Handbook is for campers, travelers, boaters who  provision with ordinary, affordable supermarket staples. 
http://amzn.to/1WdYqbe
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Tips for the Camp Chef

 * Canned chunk chicken is a good choice for recipes that call for cooked, shredded chicken. It’s already cooked and easy to shred. It’s ideal for making barbecue, soup, chowder, creamed chicken, chicken salad et al. 




*When you want to make a square dessert using store-bought graham cracker round pie crusts, break up the crust(s)  and press firmly into a buttered dish. Chill. 

 * Grrrr. Do you know who writes what you read? I’m hearing daily  from hustlers who want me to mention their book or product simply because they give it an RV or camping hashtag. Yet their presentation reveals that they really  don't know the unique needs of campers and RVers, especially full-timers. 

 *When you bake a cake or bread in a slow cooker, grease it then cut a piece of parchment for the bottom for easier removal. Greasing the cooker helps keep the parchment from floating up into the cake. 

 

* Bring a bouquet of driveway  reflector stakes to use around the campsite. They wink back at flashlights when you go out in the dark to walk the dog or  take “the path to the bath”.  They’re  inexpensive, easy to put in and easy to remove when you leave. See them at https://amzn.to/2yPuoIf



The One & Only Recipe You’ll Ever Need for
New England Chowder

Nothing is more satisfying on a cold night in the campground than a hearty, hot chowder. The basic elements are a sizzle of fat and a cauldron of cream. Then ingredients and amounts can be tweaked until you get a just-right chowder for your taste. 


1/4 pound bacon, salt pork, fatback or hog jowl OR
1/2 stick butter
Medium to large onion, diced
2 cups scrubbed, diced potatoes or drained, canned, diced potatoes
2 cups water
2 cups additional meat, seafood  or vegetable (clams, cut up fish or cooked chicken,  diced ham, shrimp, corn,  broccoli, mushrooms)
2 cups heavy or light cream, evaporated  milk or condensed cream soup thinned with milk (½ can milk to 1 can soup)
Salt, pepper
Optional: Grated cheese, cubed cream cheese or diced process cheese such as Velveeta

 Dice and fry out bacon or fat meat and discard all but 2 to 3 tablespoons of fat. Or, melt butter. Stir-fry onion and potatoes, scraping up brown bits from the pan. Add water, cover and cook over low heat until potatoes are tender. Add desired meat, seafood or vegetable and cook until heated through or broccoli is tender  or seafood is firm. Stir in creamy liquid and heat through but do not boil.

 Adjust seasonings. If chowder is too thick add water, milk or cream. If it’s too thin, stir in potato flakes one tablespoon at a time, stirring a minute or two before adding the next one. After dairy product is added, keep heat low and stir often. Milk burns easily. 

Seasoning tips: Diced cream cheese or Velveeta can be stirred in to melt it, or grated cheese can be sprinkled on.  

     Depending on the chowder you may want a a sprinkling of dried parsley flakes, chives or dillweed. I like dried, crumbled thyme in seafood chowder. A small sprinkle of these dried herbs can be placed in the bowl (I also add a pat of butter) before you ladle in the chowder. They will float to the top. Delectable!

How do you remember which clam chowder is  creamy New England chowder and which is the tomato-based Manhattan style?  Tell the children,  "There are no cows in Manhattan". 

Friday, June 22, 2018

Quick and Easy Recipes For Camping and RV Travel

Blog copyright janet groene, all rights reserved. Thank for your donation of $5 a year in support of this work. Use your PayPal account to send to  janetgroene at yahoo.com

Each issue available on Kindle if you subscribe with Amazon. Try it out free here   http://amzn.to/1Nj5dsM








Camping and RV 
Recipe of the Week
Spicy Beef Spikes

    The meat can be put in the marinade at home and kept on ice up to 24 hours. For easier slicing, the beef should be partially frozen.


1 1/2 pounds London broil or top sirloin, sliced paper thin
½ cup peanut butter
2 tablespoons peanut oil or other vegetable oil
1 tablespoon each hot sauce and  red wine vinegar
½ teaspoon each cinnamon and ground ginger
1 teaspoon each garlic powder and onion powder
Fresh limes for garnish


    Slice meat and keep it cold. In a large  bowl combine remaining ingredients except limes. Fold in sliced meat and refrigerate up to 24 hours.  Discard marinade. Thread meat on skewers and broil or grill about 2 minutes on each side. Garnish with lime wedges. Serves 6.
 

Campground Potluck Recipe of the Week 

Golden Glow Dip
    This economical, low-fat, hummus-like dip is made with yellow split peas and healthful turmeric. It’s a show-off appetizer with pita chips or golden vegetables such as carrot sticks or sliced yellow sweet peppers. Dried peas cook quicker in a pressure cooker or instant pot. See directions that came with yours.
2 cups yellow split peas
4 1/2 cups water
Medium yellow onion, very finely diced
1 tablespoon minced garlic
1 teaspoon powdered tumeric
½ teaspoon white pepper
1/4 cup each fresh lemon juice and olive oil
Salt to taste

Additional olive oil


    Wash and pick over dried peas and boil in the water with the onion. Bring to a boil.  Skim off foam. Cover and cook until peas are very tender. Drain and mash with a potato masher or in a food processor. Fold in remaining ingredients. Put in serving bowl(s) and drizzle with olive oil  Adjust seasonings. Serve at room temperature. Makes about 5 cups. 




The One and Only Recipe
You’ll Ever Need for

Quick Bread

    Work-saving “quick” breads do not rely on yeast, kneading and rising.  They are faster and easier for the camp cook and are delicious eating for the crew. The downside is that they are crumbly, not the best for making sandwiches. 
     They are also difficult to slice when fresh. For easier slicing let the loaf cool, then wrap it in food wrap several hours or overnight. Most quick breads freeze well and make great toast when lightly buttered and browned in a skillet.  

 
 

  
 Dry ingredients:

3 cups flour (can be unbleached, all-purpose, gluten-free or whole wheat)
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening or butter

    Mix dry ingredients and cut in shortening until mealy. Set aside while making the wet mixture. (See below)

* To the dry mix add ½ teaspoon baking soda and up to a cup of French fried onions. Whisk 1 cup buttermilk and 2 eggs. Add dry mix OR

* Add ½ cup grated Parmesan and 2 teaspoons dried dillweed to the dry mix, then stir into 2 cups milk whisked with 2 eggs OR

* To the dry mix add 2 teaspoons pumpkin pie or apple pie spice mix. Make a wet mixture of  1 cup canned pumpkin puree or applesauce, 2 eggs, 1 cup milk OR

* Add ½ teaspoon baking soda, 3 tablespoons real bacon bits and 1 cup chopped, stuffed olives to the dry mix. Add 1 1/2 cups milk whisked with 2 eggs OR

* To the dry mix add ½ teaspoon baking soda and 2 teaspoon dried mixed Italian herbs. The wet mixture is 8-ounce can tomato sauce, 1 cup milk 2 eggs and 1/4 cup olive oil OR
.
    * To the dry mix add ½ teaspoon baking soda and fold in a 12-ounce can of beer OR
.
    * To the dry mix add ½ teaspoon baking soda and ½ cup each chopped nuts and dried fruit bits.  The wet mixture is an a small can of crushed pineapple with juice, 1 egg, ½ stick butter, melted and 1/4 cup milk OR

    * To the dry mixture add ½ teaspoon baking soda and 2 teaspoons cinnamon . The wet mixture is 2 mashed bananas, 2 eggs, 1 cup milk and ½ stick butter, melted OR
.
    * Whisk 1 cup smooth peanut butter, 1 cup milk and 2 eggs. Fold in dry mixture described above.

General rules:
1. Whisk wet ingredients together, mix dry ingredients together, then combine just until everything is evenly wet. Do not beat. 


2. Grease loaf pan well. You might line the bottom of the pan with waxed or parchment paper for easier removal. The same recipes can also make muffins. Do not fill pans or cupcake papers more than 2/3 full. 


3. Bake loaves or muffins at 350 degrees until springy to the touch and pulling slightly away from edges of the pan. A toothpick plunged in the center should come out clean.


4. Cool loaf in the pan 15 to 20 minutes before removing. Cool completely, wrap and keep in a cool place several hours or overnight. Muffins can be eaten while warm. 


5. A serrated knife usually makes slicing easier. Adding chunky items such as nuts and fruit makes for a delicious loaf but also makes slicing more difficult. 


6. I have also baked these batters in a large, cast aluminum skillet with domed lid (such as Club Aluminum). Grease the cold skillet, add batter, cover and cook over low flame with minimum peeking until batter is firm and springy to the touch. 


Don't miss the  Pantry Recipe of the Week, made entirely with shelf-stable ingredients from your camp emergency shelf, at https://boatcook.blogspot.com
 




Need more quick recipes for camping and RV travel? See Janet Groene's book Cooking Aboard Your RV, 2nd Edition here.  http://amzn.to/1NdWI4o

Friday, June 15, 2018

Outdoor Meals for Camping and RV Travels

blog copyright janet groene. Thank you for contributing $5 a year in support of this work. Pay to Paypal for janetgroene at yahoo.com



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Camping and RV 
Recipe of the Week
Mustard Potatoes


 This makes a tangy, tasty side dish with wieners cooked  over the campfire. If you camp with an ice chest, no freezer, a bag of hash browns will keep,  thawed,  for up to 3 days in a well-chilled icebox. 


32-ounce package hashed brown or O’Brien potatoes
1 tablespoon prepared mustard
1 cup grated yellow cheese
1 teaspoon freshly ground pepper
½ cup milk



 Butter a casserole, kettle, heavy saucepan or slow cooker. Add potatoes. Toss thawed potatoes lightly with mustard, cheese and pepper. Drizzle with milk.
 Stove Top: Cover pan and simmer over low heat until potatoes are tender.
 Slow cooker: Cook 3 hours on Low.
 Oven: Cover with foil and bake 35 minutes at 350 degrees, then uncover and bake until browned. 



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Campground Potluck Recipe of the Week

Cargo Ship Chili

     It’s always good to have some vegetarian choices at campground potlucks. This also makes a good appetizer, served in small bowls while everyone stands around and gets acquainted.


2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon each chili powder and mixed Italian seasoning
1 each medium onion, green pepper, red pepper, diced
2 or 3 ribs celery
Large carrot, peeled and chopped
10-ounce can mushroom stems and pieces
Small zucchini, diced or 1 cup thawed peas
28- to 32-ounce can of diced tomatoes
2 cans 15 ounces each, black beans, rinsed and drained
15-ounce can white beans such as Great Northern, rinsed and drained

Salt, pepper to taste

 Heat oil in a large pot and sizzle garlic, gradually stirring in seasonings,  fresh vegetables and mushrooms. When these are lightly browned add tomatoes and bring to a boil. Cover, reduce heat and simmer until vegetables are tender. Stir in beans and heat through.
 Adjust seasonings.  Serves 8 as a main course, 16 as an appetizer. 




More than 200 fun, fast, delicious and easy recipes for camping and RV travel are in this handy cookbook. Cooking Aboard Your RV, 2nd Edition. See it here  http://amzn.to/1NdWI4o


Camp Cook Tips of the Week

 * Baking soda is nature’s neutralizer and deodorizer. You can buy expensive refrigerator deodorizers but it’s just as effective to buy a box of soda, punch it all over with an ice pick. 

* Speaking of ice picks, I recommend adding one (with a safety sheath) http://amzn.to/1ZxcQ6p to your camping gear. Use it as a punch to make holes in a small paper cup to make a disposable strainer or in a foil pan to make a sieve. 

 * At home, put a cup of rice in a zip-top bag with a bouillon cube (chicken, beef or vegetable) and ½ cup dried fruit such as raisins or snipped apricots. To prepare bring 2 cups water to a boil, stir in rice mix, cover and cook over low heat 20 minutes or until rice is tender. Good with chicken or pork. 

 * Do you have a shower on board your RV? When it’s still damp after use, sprinkle it with borax.  It washes away with the next shower,  helps keep the shower pan clean and, if there are any roaches on board and they go for the wet spot, the borax kills them. I saved a plastic Parmesan shaker container and keep it filled with borax to sprinkle in sinks and the shower. Be sure, of course,  to label and treat it as a poison.

 * Kids on board? They’ll come out of the shower cleaner, quicker,  if you first rub shaving foam into extra-grubby knees and elbows. 

The One and Only Recipe
You’ll Ever Need For

No-Bake  Cookies

    Too hot to cook in camp?  You will always have sweets on hand with this variable recipe. Some ingredients can be swapped around if you keep proportions the same. However, the quart of whipped topping and the marshmallows are a must-have. Chocolate chips or MMs are not recommended here as a substitute for fruit or nuts


16-ounce box graham crackers,  ginger snaps, ladyfingers, Lorna Doones, chocolate wafers, Nilla wafers,  or any crisp plain (not filled)   cookies, crushed to crumbs

2 cups chopped nuts (your choice of one type or a mixture)

16-ounce bag miniature marshmallows

2 cups chopped dates, candied fruit, dried fruit, raisins, snipped apricots, dried plums 

1-quart carton whipped topping, thawed

      Combine crumbs, nuts, marshmallows and fruit. Fold in the whipped topping. Pack tightly into tin cans or other molds. Chill overnight. Slice. Keep cold, slice more as needed.
Tip: Wash and save tin cans that can be opened at either end (on some types of cans, a can opener can be used only on one end). Spray with nonstick and tightly press cookie dough into cans. Chill overnight, remove the bottom end and use it to push out the cookie “log”.  Slice and serve.


Friday, June 08, 2018

Camping Recipes and Motorhome Meals

blog copyright janet groene, all rights reserved. Thank you for donating $5 per year in support of this project. Use your PayPal account to send to janetgroene at yahoo.com


Kindle your campfire meals. Each issue comes to your e-reader from Amazon by subscription. Try it free for two weeks at  http://amzn.to/1Nj5dsM


Camping and RV Recipe of the Week

Popeye Pizza
Make it with or without meat. 


1 refrigerated pizza crust
8-ounce can pizza sauce
Small bag baby spinach, washed and drained 
½ teaspoon Italian seasoning
Spray-on olive oil 
8-ounce package fully cooked sausage links (optional)
Small can mushroom pieces, drained
4-ounce package shredded mozzarella 

Unroll a 12-inch pizza crust in a greased, 12-inch, nonsktick  skillet. Spread with pizza sauce. Remove any large stems and veins from spinach. Cut it up. Add a layer of spinach to the dough. Sprinkle with seasoning. Spray lightly with olive oil.
Arrange sausage links like spokes. Arrange mushroom pieces. Cover with with shredded mozzarella. Cover skillet and place over medium heat until it’s golden brown on bottom and sides. Let stand 5 minutes and slide out of the pan to a cutting board or serve out of the pan. 
Oven method: Prepare as above  in a pizza pan and bake at 375 degrees.
Grill method: Cook pizza in a covered grill in a pan or on a  length of heavy duty foil  It’s tricker to cook on an uncovered grill but it can be done with an even bed of hot coals. Place pizza on heavy duty foil and tent with another piece of foil. 

Tips for the Camp Cook

* When making Rice Krispy marhsmallow cookies do different things while the goo is still warm and workable. Make golf ball-size poppers and roll in chocolate jimmies or chopped nuts. Form it around popsicle sticks. Shape walnut-size balls to put in peach halves. 


Not just any prepper cookbook. Survival Food Handbook is for campers, boaters, travelers. Survival Food Handbook tells how much food to take along, how to feed your family in emergencies. Delicious recipes using stowable supermarket supplies. No doomsday survival foods needed.  http://amzn.to/1WdYqbe

* Make your own trail mix meal. Start with flat-bottom ice cream cones. Pack tight  with snipped apricots, Craisins,  raisins, nuts, jerky. This makes a  meal to nibble anywhere, any time.

*To raise yeast dough in a draft-free place, put it in an ice chest with a bowl of hot water. 

* The cheapest dish rag is a square of nylon net Buy it by the yard in fabric stores. Cut it up. Wad it up in your hand.   When dishes are done shake out the square of net in the wind and all water and food bits come loose. Now the piece of net is clean and dry to put away.  

* Make easy pan coating for baking and browning. Stir 1 cup each flour, shortening and vegetable oil. Put in a container.  Keep cool.  Slip your hand in a plastic sandwich bag, scoop up coating and paint coating on pans. 

.* When your white drinking water hose wears out, cut it up to make protective sheaths for the ice pick, knives, saw blades, scissors. Slip it over ropes and cords  as a chafe guard. Split it and wrap over handles, such as the bucket bail,  for a more comfortable handhold. 



More than 200 shortcut recipes to make in your camper, motorhome, tent site. Save time, water, cooking fuel, mess, hassle. See Janet Groene’s Cooking Aboard Your RV, 2nd Edition. See it at  http://amzn.to/1NdWI4o






Campground Potluck Recipe of the Week

Fake Pastitsio
Don’t tell anyone you took a shameless shortcut. This “homemade” potluck dish starts with a  family-size frozen casserole such as the Stouffer brand.  Many stores also have other national brands plus a house brand. Stouffer’s meals come in family size (6 servings),  large family size (7 servings)  and party size (12 servings.). 




2 family size Stouffer’s baked ziti casseroles 
4 eggs
3 cups milk
1 ½  cups grated Parmesan cheese





It’s essential to bake this in your own pan(s), and not just to make it look homemade. You must use a larger pan(s) to allow room for the added topping. Disposable foil pans are OK too. 

Grease one deep 9 X 14-inch casserole or two  9 X 13-inch casseroles. Spread with thawed ziti casserole. Whisk eggs, milk and cheese and pour over ziti. Bake at 350 degrees until filling is bubbly and topping is set, as for custard. Let stand 10 minutes and cut in squares. Serves 12 to 15. 

The One and Only Recipe
You’ll Ever Need For

Barbecue Sandwiches
As long as you have buns and a hot batch of moist, flavorful ‘cue your camping feast is a sure thing. Vary this recipe each time. It's also good with canned tuna. 


4 to 5 cups chopped vegetables, mostly onion, celery, green and red pepper, mushrooms, perhaps with just a little zucchini, eggplant, summer squash, jicama, plantain

16-ounce bottle of ketchup OR
2 cups tomato sauce OR
2 cups marinara sauce OR
Small can tomato paste whisked into 1 1/2 cups water

1 cup water, red wine or broth
2 tablespoons each brown sugar, red wine vinegar, Worcestershire sauce
1 teaspoon each chili powder, salt, pepper, garlic granules

4 pound roast of boneless, skinless pork, beef, turkey or chicken

Grease sides of the slow cooker insert. Combine everything but the meat in the slow cooker. Cut meat in random chunks to make it easier to shred later. Add meat to cooker. Cook 8 hours on Low. Using two large meat forks, pull the meat apart. Stir. Spoon onto buns.
Quick version: combine sauce ingredients in a large kettle or saucepan. Stir in 4-6 cans, 10 ounces each, chunk chicken, ham, turkey or tuna. Break up meat. Heat low and slow while flavors blend. Serve in buns.