RV & Camping Food For Thought

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

CAMPING & RV DISH OF THE WEEK

Coq Au Quick

Who says a gourmet dish such as Coq Au Vin has to take all day? Here’s my skillet version.

4 slices pre-cooked bacon, crumbled

1  tablespoon canola oil

4 large, meaty, skin-off, bone-in chicken thighs

Small onion, finely diced

1 teaspoon minced garlic

1 teaspoon dried parsley flakes

8- ounce can sliced mushrooms, drained

1 cup dry red wine

1 cup water

2 tablespoons flour

1 teaspoon powdered chicken bouillon

Put bacon and oil in a large skillet over high heat. When it sizzles, brown chicken on both sides,  gradually stirring in onion, garlic and mushrooms. Add parsley, wine and half of the water.  Cover and cook over low-medium heat until chicken is done through (170 degrees). 

Whisk flour into the remaining water, then stir into chicken mixture. Stir until thick and bubbly. If it’s too thick, thin with water or chicken broth.

Make a bed of rice, mashed potato or noodles on plates and top with chicken and sauce.  Serves 4.

 

NO- BAKE DESSERT OF THE WEEK

 On the Town Tiramisu

Make this uptown dessert to back up a simple campground meal. Ricotta and whipped topping keep well in the ice chest or fridge. Limoncello is a liqueur that can be store-bought or homemade. For a teetotal substitute, mix 1/4 cup thawed lemonade concentrate and 1/4 cup water. 

28 ladyfinger cookies

½ cup limoncello

14- to 16-ounce tub of part-skim ricotta cheese

1/3 to 1/2 cup sugar ( less for sweeter berries)

Large carton whipped topping, thawed

1 quart strawberries, blackberries or raspberries, cut up

Pan-spray a deep 9 X 13- X 10 or 9 X 9-inch dish and line the bottom with half the ladyfingers. Cut to fit if necessary. Drizzle with half the limoncello. In a bowl mix sugar and ricotta, then fold in whipped topping and berries. Spread half the mixture over the ladyfingers.

Add another layer of ladyfingers, drizzle with remaining limoncello and top with remaining ricotta mix. Cover with plastic wrap and chill at least three hours and up to 24 hours. Serves 12. 

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. 

See the Pantry Recipe of the Week, made 100%  from shelf ingredients at https://www.boatcook.blogspot.com 

HOMEMADE MIX OF THE WEEK

Pre-made mixes save time and space in camp cooking but many commercial mixes have become much too pricey lately. By making your own mixes you save money and also take control of the contents for, say, more or less heat, or no salt,  or gluten free. 

Crunchy Crumb Coating 

Use for: chicken, fish, chicken fried steak, cutlets

2 cups cornflake crumbs

1/4 cup flour

1 teaspoon each baking powder, sweet paprika and dry mustard powder

2 teaspoons dried thyme

2 tablespoons each dried parsley flakes, seasoned salt and lemon pepper seasoning

Optional:

½ cup sesame seeds, cornmeal or pecan meal

Measure cornflake crumbs after crushing. Mix flour and seasonings, then toss lightly with crumbs and optional ingredients if using. Seal by the cupful in bags or jars and keep cool and dry. 

To use, spread coating on a paper plate, dip items in melted butter or beaten egg, dredge in coating and fry or bake. This makes about 2 ½ cups

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

 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 anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time.    https://amzn.to/29XFEkq 

BONUS RECIPE 

Apple Sausage Breakfast

Here’s a meaty, filling way to make breakfast treat. Serve it with e scrambled eggs or alone as a coffee cake. 

1 can apple pie filling

½ cup raisins

12-ounce package cooked sausage patties, thawed and cut up

1 ½ cups biscuit mix

1 teaspoon cinnamon

1/4 cup sugar or equivalent

Milk or water

Set the oven to 375 degrees. Spread apple pie filling in a pie dish or casserole sprayed with nonstick coating. Scatter raisins and sausage pieces over apples. In a bowl stir biscuit mix, cinnamon and sugar with enough liquid to make a thick batter. Spoon over the dish and bake until it’s golden and crusty, about 25 minutes. 

NO OVEN METHOD: Spread apple pie filling in a greased skillet. Add other ingredients. Prepare batter, spread over apple mixture, cover and cook until topping is puffy and springy to the touch. It may not brown when baked this way. Optional: Sprinkle with cinnamon sugar pr drizzle with frosting. 

See this week's late breakaing news of new, changing and future campgrounds and RV parks. https://solowomanrv.blogspot.com 

VEGETARIAN DISH OF THE WEEK

Pumpkin Polenta

Canned pumpkin can be used in so many ways, it’s an important mainstay in the emergency pantry. Stir it into large batches of soups and stews and it disappears. Make Caribbean style pumpkin soup. Use it sparingly to add a golden glow to batter and dough.

Polenta can be served as a warm creamy beakfast porridge with milk and sugar, Add shredded cheese and use it as a base for creamed chicken, chili, meat sauce. Chill, slice and grill it or it, or pan fry slices until crisp and serve with maple syrup.

5 cups water

1 1/3 cups yellow cornmeal 

1 teaspoon salt

15-ounce can pureed pumpkin (not pumpkin pie filling)

Optional: grated cheese

Bring 4 cups water to a boil. Stir together cornmeal, salt and 1 cup cold water. Stir into boiling water and stir at a low boil until it’s thick and creamy. Stir in pumpkin and boil until thick as mashed potatoes. Serve warm or chill, slice and fry..

Make your own snacks to save money, control portions, adjust to your personal dietary needs. Start with my recipes, then substitute as necessary (e.g. soy nuts for tree nuts or gluten-free cereals instead of wheat flakes.) Https://www.createagorp.blogspot.com

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

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

MAKE AHEAD SALAD OF THE WEEK

Charlie Tuna Chickpea Salad

15-ounce can garbanzos, drained 

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

1 bag of shredded lettuce OR

Medium bag cabbage coleslaw mix

Small sweet red pepper,  thinly sliced

Small green  pepper, thinly sliced

Medium red onion, peeled and cut in thin crescents

Bottled citrus vinaigrette to taste

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 4 to 6 as a main dish salad. 

Could your camper use a spiff- up, update, upgrade? See suggestions that won't cost a fortune. https://solowomanrv.blogspot.com 

LIFESAVER SAUCE OF THE WEEK

Swift 'N Sweet Black Bean Sauce

Various black bean sauces are found on ethic food shelves. This versatile, homemade sauce adds moist sweetness and protein to grilled meats, stir-fries or just plain rice.

1 can condensed black bean soup

1 teaspoon Better Than Beef Bouillon

1/3 cup each dry red wine and grape or raspberry jelly

1 tablespoon Worcestershire sauce

In a small pan, heat and stir undiluted soup and other ingredients until jelly melts.  Serve hot. .Optional To reduce alcohol, boil 3 to 5 minutes. Makes about 2 cups or 6-8 servings.  

CAMPGROUND POTLUCK SIDE DISH 

. 

Plantation Green Bean Salad

If you have fresh parsley and dillweed, mince and use about 1/4 to 1/3 cup of each in place of dried. 

1 cup unsalted pecans, coarsely chopped

#10 can cut green beans, drained OR

About 6 cups cooked, cut green beans

Large sweet onion cut in thin crescents

Optional: ½ cup diced white radish or sliced fresh mushrooms

2/3 cup olive oil

1/3 cup apple cider vinegar

1 teaspoon sugar

½ teaspoon each salt, pepper

1 tablespoon each dried parsley flakes and dried  dillweed

Optional: more pecans for garnish

Lightly toss green beans with pecans, onion and radish or mushrooms. Whisk olive oil, vinegar and seasonings. Adjust seasonings and add more to taste, Toss this dressing lightly with green beans to coat well. Chill, toss and garnish  just before serving. Serves 10 to 12. 

Do you want a quick email each time new posts go up here? Never miss another recipe. My mail lists are private and never shared, sold or used contact you for any other purpose. Email janetgroene@yahoo.com

Good 'n Easy Meals for Camping & RV

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

RV & Camping Recipe Of the Week 

Pull-Thru Pesto Salad

Make the salad in the morning, then stir in the roasted vegetables just before serving. This gem is a starch dish and colorful veggies all in one, the only side dish you need with meat from the grill.

1 cup plain bulgur

1 tablespoon olive oil

Small red onion, finely diced

1 container pesto, store-bought or homemade 

2 tablespoons apple cider vinegar

2 tablespoons olive oil

Medium zucchini, diced

Medium yellow squash, diced

Medium red sweet pepper, seeded and sliced in thin strips

Small yellow onion, peeled and cut in thin crescents

Prepare bulgur according to package directions and stir in olive oil and red onion. Stir in pesto to taste. Then add vinegar to taste, At this point the dish can be refrigerated to complete later.

To complete the salad, put vegetables in a zip-top bag with 2 tablespoons olive oil and toss to mix well. While the meat grills, drain vegetables and cook in a grill basket until crisp-tender, tossing and sprinkling lightly with salt and pepper. Stir together grilled vegetables and bulgur and serve warm or chilled. Serves 6. 

See more of Janet Groene’s shortcut recipes for the small kitchen at https://BoatCook.blogspot.com

Read more RV-ing and get weekly news reports about new or changing campgrounds at https://SoloWomanRV.blogspot.com

BONUS RECIPE

Breakfast Bars

These nutty grab-and-go bars are ideal for a quick breakfast in camp or on the trail. 

1 stick butter

1 cup brown sugar

½ cup hot coffee

2 eggs

½ teaspoon vanilla extract

2 cups flour

1 ½ teaspoons each baking powder and baking soda

½ teaspoon salt

1 cup coarsely chopped walnuts or pecans

Grease a 9 X 13-inch baking pan. Set the oven to 350 F. Soften butter at “room” temperature and stir in brown sugar and hot coffee. Set aside to cool somewhat while you combine flour, baking powder, baking soda and salt in a bag or bowl and jostle to mix. 

Add 2 eggs and vanilla to the butter mixture and stir in dry ingredients. When it’s smooth, fold in nuts. Bake 30-35 minutes until it’s springy to the touch. Cool. Cut in squares and serve now or wrap individually and freeze. 

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 

BLACK POT RECIPE OF THE WEEK

Russian Rassolnik Pickle Soup

The surprise taste of dill pickles brings springtime into this economical, health- conscious peasant soup. Traditional recipes vary from family to family (kidney was a common meat choice) but today any meat will do. If your pot does not have a cover, check often to add water as needed. 

2 pounds boneless meat or chicken

2 tablespoons vegetable oil

2 large carrots, peeled and diced

3 potatoes, peeled and diced

Large onion, diced

2 32-ounce cartons beef or chicken broth

1/4 cup quick barley

Salt, pepper to taste

1 large deli dill pickle, cut in small dice

Sour cream at “room” temperature

Dice meat or chicken in small bites. Heat oil over a hot fire and sizzle meat until it begins to brown. Stir in vegetables and broth. Bring to a boil, move to a cooler section of the fire and cover. Simmer ad lib until meat, barley and vegetables are tender. Ladle into soup bowls and top each serving with a sprinkling of pickle, Crown with a dollop of sour cream. Serves 6 to 10. 

Campground Potluck DISH of the Week

Vegetarian Stuffed Peppers

2 large green, red or yellow peppers

2 cans whole kernel corn

1 cup dry breadcrumbs

½ stick butter

1 ½ cups grated Cheddar, Colby or Provolone cheese

Cut peppers in half, North Pole to South Pole. Trim and remove seeds. Drain canned corn. Saute' breadcrumbs in melted butter until toasty. Remove from heat and save some for a topping. Fold together crumbs, cheese and corn and place some in each pepper half. Sprinkle crumbs on top. Arrange in pans and drizzle with olive oil or melted butter. Bake now or refrigerate to bake later.

To serve, bake until peppers are crisp tender and corn filling heated through. Serves 12. 

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturance? See Survival Food Handbook for tips on buying, stowing, and making 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, van lifers, 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

BREAKFAST SKILLET OF THE WEEK

6 frozen hash brown potato patties

4-ounce package real bacon bits

8-ounce can mushroom bits and pieces

8-ounce package shredded cheese such as Cheddar

2 cups milk

6 eggs

½ teaspoon each salt, pepper, dry mustard powder

Arrange thawed potato patties in a heavily greased cold skillet. Top each with bacon pieces, cheese and mushrooms.  Whisk milk with eggs, salt, pepper and mustard powder, Cover skillet and cook over low-medium heat until eggs set. Using a pancake turner, lift out individual potato patties and top with a share of eggs. Serves 6. 

Optional: sprinkle each portion with more shredded cheese. 

BONUS RECIPE

Bully Beef Sloppy Joe

2 cans, 10 to 12 ounces each, corned beef

1 teaspoon vegetable oil

Large onion, diced fine

Small green pepper, diced fine

1/4 cup water

1 bottle barbecue sauce

Scrape excess fat off corned beef. Heat oil and sauté beef, breaking it up. Gradually stir in onion and green pepper. Add water. Cover, reduce heat and cook over low heat until vegetables are soft. Stir in barbecue to taste (go easy, some barbecue sauces kick llke a mule). Serve in buns. Serves 8 to 12. 

Travelers Love the Yacht Yenta Cozy Mystery Series....

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 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 https://amzn.to/3bB5XPh     Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook. 

 

LIFESAVER SAUCE OF THE WEEK

Make-Do Mayonnaise  

There is no real substitute for real mayonnaise, but when you forget to bring the real thing on a camping trip, here’s a sauce to use in potato salad and on sandwiches. You can tweak the ingredients to taste by adding, say, lemon zest or more mustard or a dash of paprika. 

Add horseradish to serve it over roast beef or add catsup and relish to turn it into a hot dog topping. Try it with a specialty vinegar such as dill, garlic or tarragon. Use your favorite salad oil. Add cayenne for more kick. Enrich it by using canned table cream instead of evaporated milk. 

1/3 cup vinegar

½ cup salad oil

Small can (2/3 cup) evaporated milk

1/2 teaspoon dry mustard powder

1/2 teaspoon each salt, pepper

Optional:1/4 cup sour cream (or more to taste)

Whisk vigorously and chill. Stir before using. 

NO BAKE DESSERT OF THE WEEK

Syllabub Shirley Temple

Syllabub is an old English dessert made with sweet wine poured over bits of cake. Here’s a family-friendly substitute.

1 pound cake, your own or store bought

1 tablespoon lemon juice

1 cup sugar

2 cups whipping cream

1 cup 100% white grape juice

1/4 teaspoon each cinnamon and nutmeg

Use a beater or whisk vigorously to mix juices, cream, sugar and spices until sugar dissolves. Chill to blend flavors. Place cake pieces in shallow sauce dishes.  Stir sauce and spoon over each piece of cake. This makes enough for 12 servings.  

Idiot Proof RV & Camping Meals

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

  Summer is sliding by, so let’s get out there and camp! This is also the time to lock up reservations for the next trip or next season or next summer. Don’t forget that you also need separate tickets for camping concerts. The camping packages always go first.

CAMPING & RV RECIPE OF THE WEEK

Here's a kicky way to make use of pre-cooked chicken tenders sold in vac-pacs. They are ideal for camping because they have extended life in your ice chest or fridge. See use-by dates.

Tequila Chicken 

1 tablespoon minced garlic

1 tablespoon olive oil

1 cup hot water

1 chicken bouillon cube

14.5-ounce can stewed tomatoes

1 tablespoon cornstarch

2 teaspoons chili powder

½ cup tequila

14- to 16-ounce package cooked  unbreaded chicken bites

Sizzle garlic in hot oil to soften. Add water, bring to a boil and dissolve bouillon cube.

Add drained tomatoes, saving juice. Whisk juice with cornstarch and chili powder and stir into the pan. Stir over medium heat until it begins to thicken. Gradually add tequila, then add chicken to heat through. Tp reduce alcohol, boil an extra five minutes.

    Spoon over baked potatoes, grilled polenta,, split biscuits, steamed rice or buttered noodles.. 

When you make your own mixes, you save time and money AND you control ingredients if you want to omit salt, increase fiber, use a sugar substitute or add you own secret spice. 

HOMEMADE MIX OF THE WEEK

What is a Cobbler called in your neck of the woods? It may be a Pandowdy, Buckle, Brown Betty, Slump, Grunt, Crisp or Crumble. Basically it’s a fruit casserole with baked-on topping. 

Here’s a dry pre-mix that turns fruit into a festive dessert. Just add water. 

Cobbler Mix 

5 cups flour (may be gluten free)

2 cups sugar or equivalent

3 tablespoons baking powder

2 teaspoons each salt and baking soda

2/3 cup powdered milk

2/3 cup buttermilk powder

Mix well and divide into 8  zip-top bags. Seal shut and keep cool and dry.

To make Cobber in camp:

Oven Method: Set the oven to 350 F. Fill an 8 X 8-inch pan half full with cut up fresh, undrained canned fruit or fruit pie filling. Sweeten fruit if needed. Bake 5 minutes while you empty one bag of mix into a bowl and whisk in water to make a thick batter. 

Spoon batter over hot fruit and drizzle with ½ stick butter, melted. Optional: sprinkle with cinnamon sugar.  Bake until topping is golden brown.

Stovetop method: Pour fruit in a greased skillet. Cover and heat. If using fresh fruit such as apples, cover and steam gently to soften. Add a little sugar and apple pie spice. Mix batter, pour over fruit, drizzle with butter and cover. Cook over medium heat until batter is puffy and set. It will not brown. Sprinkle with cinnamon sugar for color and flavor. 

Cook’s note: other optional topping suggestions: grated cheese, chocolate jimmies, colored sugar, chopped pecans. In some regions, traditional cobblers are served hot with vanilla ice cream, whipped cream or whipped topping. 

BE PREPARED 

   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

LIFESAVER SAUCE OF THE WEEK

Camp cooking is full of unplanned disasters–a burnt edge, a collapsed cake, a biscuit that isn’t done in the middle. Cover it with a sauce. Here’s one with a lot of sass and plenty of possibilities. 

Smoky Mountain Sweet Sauce

Whip up a big batch of this sinfully sweet  sauce to spoon over grilled meats, boiled brats,  coconut shrimp or cedar planked salmon. Use it as a dip for l’il smokies, vegetables tempura or  or chicken nuggets. Add  it to the bean pot. Spoon it over a brick of cream cheese and serve as a spread. Melt it atop a round of Brie and surround with crackers. 

Note bene:  This recipe makes more than a quart of sauce. Keep it in the chiller to use ad lib over  3-6 days.

20-ounce can crushed pineapple, undrained

18-ounce bottle your favorite smoky  barbecue sauce

10-ounce jar apricot, peach or pineapple preserves 

½ teaspoon each ground cloves and dry mustard

Optional: A few drops of liquid smoke OR

½ cup bourbon

Bring everything to a boil, stirring until it’s well mixed, then remove from heat. If you add liquid smoke, use only a drop or two at a time, especially if the barbecue sauce is highly smoked. Serve warm or refrigerate to warm up later. 

 How to make a walking dessert to carry in a pocket? See sweet and savory recipes for gorp, snacks and trail mix at Janet Groene’s Create A Gorp.

                                       +++++++++++++++++++++++++++++++++++++

Just for Fun, Try These 

Two- or Three--Ingredient Tricks

 Keep it your own secret and nobody will guess you took shortcuts. 

Copyright Janet Groene 2026

* Rinse and drain a can of chopped sauerkraut and mash  with a can of whole berry cranberry sauce. Heat and use as a hot dog relish. 

* Chop ½ cup candied cherries and mix with a shot of bourbon into a can of coconut- pecan frosting. Frost any plain white or yellow cake. This may remind you of a holiday classic called Lane Cake. 

* Mix 1 cup mayonnaise and 1 ½ to 2 cups grated cheese. Spread on bread or crackers and watch carefully under the broiler (or use a kitchen torch)  until it bubbles and browns.

* Mash a can of whole berry cranberry sauce with a packet of dry onion soup mix. Mix into 2 pounds ground turkey to make turkey burgers. No other seasoning is needed. 

* Chop a big handful of fresh parsley or cilantro fine and mix with a can of mild, medium or hot Rotel tomatoes to make instant salsa. 

*Dump a can of Rotel and a jar of CheezWiz into a micro-safe bowl. Nuke and stir to make a hot dip  to go with raw vegetables or tortilla chips.

* Unwind Twizzles and let the children string Honey Nut Cheerios on the strands to make bracelets and necklaces.. Then eat the “friendship bands” for dessert. It keeps the kids busy while grown-ups have a more leisurely meal. 

* Stir raisins into chunky peanut butter and use the mixture to stuff celery or cored apples.

 * Mash drained salsa into softened cream chese and serve use as a cracker spread.  

* Fold a few  miniature marshmallows into crushed pineapple and serve  as dessert. 

* Melt candy making white chocolate and dip whole, white marshmallows. Set on parchment or waxed paper to cool completely. The kids call it Polar Bear Poop. 

* Stir 2 to 4 cut-up, hardboiled eggs into a can of sausage gravy. Heat gently and spoon over toast or instant grits. 

                          +++++++++++++++++++++++++++++++++++++

See more of Janet Groene’s camping, boating and picnic recipes at

HTTPS://www.CreateAGorp.blogspot.com and

HTTPS://www.BoatCook.blogspot.com

LABOR LESS OVER LABOR DAY 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, space saving 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 

Campground Potluck Dish of the Week

Chicken Salad to Serve 25

This recipe does the math for you. The chicken can be from cans, cut from rotisserie birds or your own, homemade cooked and diced chicken. 

8 cups cooled cooked chicken cut in small dice

1/3 cup bottled French dressing

1 1/4 cups mayonnaise

1/4 cup plus 2 tablespoons pickle relish

6 hard-cooked eggs, diced

6 cups diced celery OR

6 cups halved seedless grapes

½ cup toasted sliced almonds

Mix chicken and French dressing in a sealed bag and chill several hours. To proceed, mix chicken with remaining ingredients. Chill and serve topped with slivered almonds.

MAKE AHEAD DISH OF THE WEEK

Pork Chops and Stuffing

This recipe is easily multiplied. You need six pork chops for each box of stuffing mix.

6 thick, lean pork chops

2 tablespoons vegetable oil

1/3 cup flour

1 teaspoon salt

½ teaspoon each pepper and poultry seasoning

2 cups water

1 chicken bouillon cube

2 ribs celery, chopped

Medium onion, diced

Medium apple, peeled and diced

2/3 cup dried cranberries or golden raisins

1 box chicken or pork stuffing mix

Mix flour and seasonings. Dredge chops in seasoned flour. Discard excess flour. Brown chops in hot oil, cover and braise until pork tests done at 165 F. Do not cook partially.  Cool.

Bring water to a boil, stir in bouillon to dissolve and add onion,  celery, dried fruit and apple. Reduce heat, cover and cook until vegetables are tender. Stir in stuffing mix, cover and let steep. If stuffing is too stiff, stir in a little water.

Cut a slit in pork chops and fill with as much stuffing as possible. Place chop on a sheet of foil and spread remaining stuffing on top. Seal foil, cool and freeze. In camp, thaw packets and heat on the grill, in the oven or in a covered skillet over medium heat. 

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

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

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 

GOOD TO KNOW

Instant pudding mixes work with UHT, fresh, canned or reconstituted powdered milk. Results vary with non dairy milks such as almond, oat and coconut but they WILL work.  

NO BAKE DESSERT OF THE WEEK

Apple Rings

4 to 6 large apples, cored and cut in rings

½ stick butter (and more if needed)

1 cup sugar

1/2 teaspoon cinnamon

Prepare apples. Melt butter. Fry apple slices until crisp-tender. Arrange two or three rings on each plate and sprinkle with cinnamon sugar. Serve plain or with:

Vanilla Peanut Sauce

1 package French vanilla instant pudding mix

2 1/2  cups milk

1/3 cup creamy peanut butter

Whisk mix and milk until pudding thickens. Whisk in peanut butter until smooth and spoon over hot apple rings.  Optional: sprinkle with chopped peanuts. 

COME BACK EVERY FRIDAY FOR

MORE SHORTCUT RECIPES FOR THE CAMP CHEF