Camp And RV Cook

Friday, May 08, 2026

Campground Meals Rule!

Cooking at your campsite is part of the total camping experience. It saves money, teaches outdoor skills, makes memories, bonds the family. Let's Eat!

Set up camp in your own neck of the woods, then eat "in" as part of the camping experience.

Camping & RV Recipe of the Week

Rags ‘n Riches

This recipe uses up broken pieces of lasagna and cooks quickly in a skillet. Make it meatless or stir in diced, cooked chicken, beef or pork ad lib.

About 2 cups broken lasagna

Medium onion, finely diced

2 tablespoons minced garlic

2 tablespoons virgin olive oil

8-ounce can or jar sliced mushrooms, drained

10-ounce package spinach

1 cup milk

1 level tablespoon plus 2 teaspoons cornstarch

1/4 teaspoon grated nutmeg

1 teaspoon dried thyme leaves

4-ounce package (1 cup) grated Cheddar cheese

Salt, pepper to taste

Thaw, drain and squeeze spinach dry. Set aside. Boil the lasagna “rags” in salted water with onion and garlic until just tender. Drain, saving liquid. Stir ½ cup liquid with the olive oil, mushrooms and spinach into pasta. Cover and simmer over low heat while you whisk together the milk, cornstarch, nutmeg and thyme. Stir into pasta mixture and cook, stirring over low heat, until creamy.

Thin with more of the pasta water. Add salt and pepper to taste. Stir in cheese to melt it or save it to scatter on top. Serve hot. Makes 4 to 6 portions.

PANTRY RECIPE OF THE WEEK

When you’re out of fresh food, or the fridge fails, or the ice machine breaks down, or you’re short of money, delve into your reserves to make a meal from cans and packages. This recipe requires no fresh ingredients.

For tips on prepping with limited storage space such as your RV, boat or tiny home, see Survival Food Handbook below.

Creamy Salmon and Rice

1 cup long grain white rice

2 tablespoons olive oil

2 cups water

1 chicken vegetable or fish flavor bouillon cube

Small can evaporated milk (2/3 cup)

1 ½ tablespoons flour

2 teaspoons mixed Italian seasoning

7-ounce can chunk salmon, drained and broken up

14.5-ounce can short cut green beans, drained

2-ounce jar diced pimentos, drained

Optional: 1 cup dry bread crumbs + 1 tablespoon olive oil

Sizzle rice in hot oil. Add water and bouillon and bring to a boil Cover and reduce heat. Add water to canned milk to make 1 ½ cups liquid. Whisk with flour and seasoning.

When rice is tender, stir in milk mixture until rice is thick and creamy. Stir in salmon, green beans and pimentos. Heat through. If it’s too thick, thin with water or white wine. Adjust seasonings.

Optional: Stir olive oil and bread crumbs in a small skillet until toasty and sprinkle over each serving. Makes 4 portions.

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

MAKE AHEAD DISH OF THE WEEK

Pork Pot Pies

Make one pie to serve six, or freeze individual pies to bake one or two as needed. Bake and freeze or freeze pies unbaked to bake later in camp.

For each 9/10-inch pie you will need:

2 pastry pie crusts

2 tablespoons Italian seasoned bread crumbs

1 pound bulk Italian sausage (mild or medium)

2 Roma tomatoes, diced and drained

2 cups diced yellow squash, zucchini or mixture

1 cup diced red, green or mixture sweet peppers

Medium onion, diced

8 ounce package shredded cheese such as provolone or Cheddar

Put the bottom crust in a pie pan and sprinkle with a tablespoon of the seasoned bread crumbs. Set aside.

Stir-fry sausage over high heat, breaking it up. Gradually stir in vegetables until they are crisp tender. Drain and cool. When it’s cool, fold in cheese and remaining bread crumbs.

Place this filling in the cust. Add the top crust, crimp edges and bake now or wrap for the freezer. In camp, thaw (unkaed) pie(s) and bake 5 minutes at 425 degrees, then reduce heat to 350 F. until pie is golden brown. Let cool 5 minutes and cut in wedges.

JUST IN TIME FOR MOTHER'S DAY

(AND FOR FATHER'S DAY NEXT MONTH)

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 gift wrap and ship it for you.

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NO BAKE DESSERT OF THE WEEK

Shortcut Banana Pudding

14-ounce can sweetened condensed milk

1 1/4 cups water

1 package instant French vanilla pudding mix

1 tub whipped topping

3 bananas, cut up

32 vanilla wafers

Optional: Butterscotch ice cream syrup

Set out 8 dessert dishes. (I use clear disposable cups) and place a vanilla wafer in each, flat side down.

Whisk water and condensed milk, then whisk in the pudding mix. When it begins to thicken, fold in whipped topping.

Set aside 8 wafers and break up the rest coarsely. Layer bananas, broken wafers and pudding mix in cups. End with a whole vanilla wafer on top.

Optional: Drizzle a little butterscotch syrup on top. Serve at once or chill.

Campground Potluck Recipe of the Week

Good-as-Gold Peach Pie

They’ll think you slaved for hours to make this easy-as-pie dessert. Keep your secret. Note that one can of peaches is used with juice. The other is drained. The surplus juice goes great in fruit punch. If peaches were canned in heavy syrup you may want to reduce the amount of brown sugar.

2 large 26 to (28-ounce) cans peach slices

2 sleeves buttery round crackers, such as Ritz

2 sticks butter

16-ounce box brown sugar

1. Using your hands, crumble one sleeve of crackers into a greased 9 X 13-inch pan. Drizzle with one stick butter, melted, and let set a few minutes. Press down with a flat spatula to make an even layer. Empty one can of peaches and juice on the cracker layer. Arrange peaches in an even layer.

2. Drain the other can of peaches and arrange them with the others to make a complete layer, filling the pan.

3. Crumble the second stackof crackers and toss with the brown sugar. Sprinkle evenly over peaces and dot with bits of the remaining stick of butter. Cover with foil and bake 20 minutes at 350 degrees. Remove foil and bake 10-15 minutes more or until the top is crusty and brown.

Cut in 12 to 16 bars and provide a pancake turner for serving. It’s good warm, cold or at “room” temperature. Serve it plain or with whipped topping. Bonus points: top each serving with a scoop of peace ice cream.

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

Bean soup is ready after winter hikes in the Hocking Hills of Ohio

BONUS RECIPE; SUPERSIZE POTLUCK DISH

Does your camping club get together for great feasts of a traditional food cooked in a large pot, vat or cauldron?

It may be a Wisconsin fish boil, a Brunswick stew or the huge batches of bean soup served after a winter hike in Ohio’s Hocking Hills.

Start your club’s own tradition with this Italian classic. This recipe makes 50 servings to serve with rafts of Italian bread or Texas Toast.

Minestrone/MAXestrone

Minestrone is a vegetarian soup, so you may want to substitute three cartons, 32 ounces each, of vegetable broth for the chicken and beef flavors.

3 pounds onions, diced

½ cup Italian olive oil

Large head garlic, chopped

2 cups chopped celery

2 cartons, 32 ounces each, beef broth

1 carton, 32 ounces, chicken broth

4 cans, 28 ounces each, diced tomatoes

6-ounce can tomato paste

1/4 cup salt

1 ½ teaspoons freshly ground pepper

1/3 cup mixed Italian seasoning

6 cans, 15 ounces each, light red kidney beans

6 cans, 15 ounces each, dark red kidney beans

4 to 6 cups diced zucchini

3 packages, 8 ounces each, dilatini pasta

A wheel of Parmesan cheese, shaved to make thin, three-inch pieces.

Optional: a bag of baby spinach, cut chiffonade style

Melt butter and stir in onions until they soften, adding garlic and celery as you go. Add broth and seasonings. Reduce heat to simmer and tend the pot ad lib. It’s part of the show if you want to keep it simmering for a long while. Add water as needed to keep it soupy.

About an hour before serving, stir in the rinsed beans and zucchini and simmer. Finally, raise heat until the soup is at an active simmer and stir in the pasta until it’s tender.

Just before serving, stir in spinach with a flourish. Place a slab of the cheese in each bowl and add a ladle of soup.

FOIL MEAL OF THE WEEK

Make a meal for one or meals for the entire troop.

WAFFLE TOWERS

For each meal will need

1 large square aluminum oil

Butter, shortening or nonstick spray

Thin slice from a whole, large onion

1 or 2 frozen waffles, thawed

2 slices Canadian bacon

1 thick slice from a whole, large tomato

1 or 2 slices smoked provolone cheese

1/4 cup cooked rice mixed with

1 heaping tablespoon grated Cheddar cheese

Soy sauce

Grease a circle in the middle of the foil and place the slice of onion on it. Top with a waffle, one slice, of Canadian bacon, the tomato slice, the provolone and the rice. Drizzle with soy sauce and end with the second slice of Canadian bacon and a second waffle and slice of cheese if using.

Seal foil and grill the packet over medium coals, onion side down, until it’s heated through. Eat from the foil.

Cook’s note: Canadian bacon cuts easier with a sawtooth type blade.

COMMENTS? QUESTIONS? JANETGROENE@YAHOO.COM

Friday, May 01, 2026

May Camping MAY Be Fun. Let's EAT!

Springtime mornings can be damp and chilly. Warm up with this wholesome, stick-to-the-ribs Scottish treat.

Camping & RV Recipe of the Week

Brawny Butterscotch Breakfast

2 eggs

3 2/3 cups milk

2/3 cup brown sugar

2 cups oatmeal flakes

½ stick butter

In a heavy saucepan, whisk eggs and milk. Whisk in sugar and oats. Cook, stirring over low heat 8 to 10 minutes or until as thick as mashed potatoes. Stir in butter, remove from heat and let stand, covered to melt butter. Stir and serve in cereal bowls with additional milk or cream. Top with fruit or yogurt. Makes 4 to 6 portions.

MAKE AHEAD RECIPE OF THE WEEK

Antipasto Potato Salad

Just in time for summer, this bold, big-batch potato salad goes to tailgate parties, picnics and the potluck table.

#10 can diced potatoes, drained and rinsed

2 small cans sliced black olives, drained

14-ounce jar roasted red peppers, drained and chopped

7-ounce jar sliced stuffed salad olives

½ cup very finely chopped salami

14-ounce bottle Italian dressing

Optional: 8-ounce package mozzarella “pearls”

Put potatoes, olives, peppers, and salami in a large zip-top bag and add dressing. Seal bag and chill several hours or, overnight. Turn occasionally to blend flavors.

To serve, cut a small corner off the bottom of the bag and drain it. (Don’t put this oily substance into the RV tank or into the ground.) Add mozzarella pearls, work bag gently to mix and empty bag into a serving bowl. Serves 10.

We tell our story start to end, warts and all, from brave beginning to happy ending when we became part-timers again. We traveled full-time for 10 great years, wintering under sail and summering in our RV while making a living as a travelwriter/ photographer team.

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? Sell possessions or put them in storage? Too young to retire? See ways to make a living anywhere. Kids on board? We cover home schooling. Need an exit strategy? The time may come to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

LIFESAVER SAUCE OF THE WEEK

Sweet Honey Sauce

Honey keeps forever in your back-up pantry. Serve this simple sauce to class up grilled ham steak, drumsticks, cooked beets or over fresh or canned fruit salads.

½ cup sugar

1 teaspoon each onion salt, powdered mustard, paprika, celery seed

½ cup each honey and apple cider vinegar

1 1/4 cups vegetable oil

Mix dry ingredients in a bowl and whisk in honey and vinegar until sugar dissolves. Then whisk vigorously while adding vegetable oil in a slow stream. Refrigerate. Stir well each time before spooning over food. A little goes a long way. Makes about 2 ½ cups.

PANTRY RECIPE OF THE WEEK

Italian Picnic Potato Salad

When you’re out of fresh food, look in your emergency grub box for ingredients to make this hearty, whole meal salad. If you can manage some fresh celery or minced parsley, go for it. See below for a book filled with recipes made from pantry foods.

2 15-ounce cans sliced potatoes, drained and rinsed OR

3 or 4 medium potatoes, peeled, scrubbed, cooked and sliced

2 cans tuna in olive oil (about 10 ounces)

14.4-ounce can green beans, drained

Small sliced black olives, drained

1/4 cup olive oil plus

2 tablespoons red wine vinegar

1 tablespoon mixed Italian seasoning

1 teaspoon celery seed

Optional: ½ to 1 cup chopped raw vegetable such as celery, green pepper, sweet onion

Put potatoes in a bowl and drizzle with the oil drained from the canned tuna. Toss lightly. Add green beans, black olives, broken up tuna and any crunchy fresh ingredients you can manage. Whisk olive oil, vinegar and seasonings and toss lightly with the remaining ingredients. Serve at “room” temperature but refrigerate leftovers. Serves 6.

Cook’s note: Bottled Italian dressing, used to taste, is an easy substitute the olive oil, vinegar and seasonings.

BE PREPARED WHEN EMERGENCIES

TRIP UP YOUR CAMPING TRIP

Where is your next road trip? See destinations, dates and ideas at https://janetgroene.blogspot.com

BONUS RECIPE

Campfire Herb Bread

Wrapping dough around a stick is a traditional roasting method but toasting forks are better. They grip better. Also, the metal prongs conduct heat into centers for more even baking of the dough.

1 pound frozen bread dough

½ stick butter, softened

1 teaspoon mixed Italian seasoning

Grated Parmesan from a jar

Roll or pat dough to make a 12-to-14-inch square. Spread with softened butter and sprinkle with herbs, Sprinkle lightly with grated dry cheese. Roll up dough, sealing edges with a dab of water. Cut in 10 slices. Stretch slightly and twist.

Place twists on a lightly floured towel or waxed paper until dough begins to rise. Then spear each securely on a toasting fork and let rise until it’s almost double in size, Patiently hold over glowing coals, turning often, until twists are puffy and golden. Serve as is or dip in melted butter.

BONUS RECIPE

Chop Chop ChowChow

Grandmother’s ChowChow took hours of chopping and gallons of fresh vegetables. This pop-up version for camping is a substitute. Serve it as a relish, hot dog topping or stir it into sour cream to make a dip for Scoopers.

2 cups shredded cabbage for coleslaw

1 can whole kernel corn,, drained

Small green pepper, seeded and diced

Small red pepper, seeded and diced

Up to 1 cup finely chopped light colored raw vegetable such as celery, cauliflower, daikon, jicama

½ teaspoon salt

½ cup brown sugar

2 teaspoons flour

1/2 teaspoon each turmeric and celery seed

½ cup each white vinegar and water

Toss vegetables lightly with salt. Set aside. Put vinegar and water in a small saucepan and whisk in flour and seasonings. Place over low heat and cook, stirring over low heat until it thickens. Mix with vegetables. Cool and refrigerate several hours or overnight. Stir and serve cold.

Save money and eat healthier when you make your own trail mixes and snacks. See recipes sweet and savory for grab-and-go noshes you can eat anywhere. https://createagorp.blogspot.com

Campground Potluck Dish of the Week

Black Bean Stuffed Peppers

Vegetarian dishes are always popular at potlucks, especially recipes like this one. Note that it requires no cooking.

6 large green, red or yellow peppers

2 cans three-bean salad, drained

1 can black beans, drained and rinsed

2 Roma tomatoes, diced fine and drained

12-once package shredded cheese

Cut green peppers in half, north pole to south pole, and remove seeds. Arrange on a tray or platter. Mix bean salad, black beans and tomatoes and fill pepper halves. Chill. Just before serving, top with tufts of shredded cheese. Makes 12 portions.

BLACK POT RECIPE OF THE WEEK

Crabby Vegetable Soup

4 cups chopped vegetables such as celery, onion, green pepper, carrot, turnip

1/2 stick butter

28-ounce can diced tomatoes

2 quarts water (8 cups)

2 fish flavor bouilion cubes

1 tablespoon Old Bay Seasoning

2 chicken flavor bouillon cubes

1/4 cup long grain white rice

2 packages, 12 to 14 ounces each, imitation crab

2 cans, 12 ounces each, evaporated milk

8 ounces shredded Cheddar cheese

Dried parsley flakes

Sizzle vegetables in melted butter to coat. Add tomatoes, water, bouillon, rice and seasoning. Simmer ad lib, stirring and adding water if needed through the day. About 30 minutes before serving time, cut up crab if pieces are large and stir into the soup. Heat through. Stir in evaporated milk. Heat but don't boil. Adjust seasonings.

Place a tuft of grated cheese in each bowl and sprinkle lightly with dried parsley flakes. Ladle hot soup into bowls and serve with oyster crackers. Serves 8.

SCROLL DOWN FOR MORE RECIPES
Comments? Corrections? Recipes or tips to share?. Email janetgroene@yahoo.com

Friday, April 24, 2026

Campfire & Chuck Wagon Cooking

What's your camping moment? Gathering 'round the campfire on a crisp spring evening or brewing that first cup of coffee in the morning mist? Whatever it is, these recipes go the distance.

Camping & RV Recipe of the Week

Oatmeal Cookie Pie

This recipe is part cookie, part pie, part tart. If you recognize it as a close relative of pecan pie, you’re on target. Not everyone likes nuts, so this version is nut free. Use one-minute or old-fashioned oatmeal flakes, not instant.

1 stick butter

1 cup flour, plus more as needed

½ stick butter

½ cup sugar

1 cup corn syrup

3 eggs

½ cup each oatmeal (not instant) and shredded coconut

Melt the stick of butter in a pie pan and stir in flour with a fork until dough forms a ball. Using floured fingers, press dough into an even layer on bottom and sides of the pan. Flute edges.

Melt the other half stick of butter and stir in sugar, syrup and eggs. Whisk until smooth. Stir in oatmeal and coconut. Pour into pie shell and bake at 350 F. until the crust is golden and the filling set, as for custard. Cool before cutting.

BLACK POT RECIPE OF THE WEEK

Campfire-Baked Potato Chowder

Kindle the campfire early in the day and bake the potatoes in glowing coals. Then manage the fire to keep the pot simmering. Make this soup vegetarian or add ham, and doll it up with extra vegetables for color and showmanship.

8 large baking potatoes, scrubbed

1 stick butter 3 large onions, diced

1 tablespoon minced garlic

Optional: 1 turnip, parsnip or carrot, peeled and grated

Optional: 2 cups fine diced cooked ham

6 cups water

4 chicken or vegetable bouillon cubes

½ cup flour 1 teaspoon ground nutmeg

1 1/2 cups cold water

3 to 4 cans, 12 ounces each, evaporated milk

Optional: I can cream style corn

Salt, freshly ground pepper

Cool and trim baked potatoes and cut in bite size chunks, saving as much of the crispy skin as possible. Set aside. Melt butter and stir in garlic, onion and vegetables and ham if using. When they are browned and buttery, add 6 CUPS water and bring to a boil. Stir in bouillon to dissolve. Simmer ad lib, stirring occasionally and adding water as needed.

When you’re close to serving time, whisk flour and nutmeg into the 1 ½ cups cold water and stir into the soup with the potatoes and corn if using. When it thickens, stir in canned milk to taste and more water as needed, Heat through but do not boil after milk is added. Add salt and pepper to taste.

Suggested garnish: crumbled bacon, sliced scallions, shredded cheese, dollops of sour cream or tufts of packaged French fried onions.

COOKING ABOARD YOUR RV

https://amzn.to/3nNndWY

ETHNIC RECIPE OF THE WEEK

Speedy Spiedis

Thank Italian immigrants for bringing this sumptuous sandwich to the Americas. Wrap your fist around fresh slabs of Italian bread packed with flavorful pork. Start it a day ahead, then bring the marinated pork to grill at a picnic or tailgating.

2 pork tenderloins, 14-16 ounces each

2 large yellow onions, diced fine

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

2 tablespoons mixed Italian seasoning

8-ounce can tomato sauce

½ cup ketchup

1 cup water

Slices of Italian bread or rolls to make 12-14 hot sandwiches

Cut tenderloin in bite size. Mix remaining ingredients except bread in a zip-top bag. Marinate in the fridge or ice chest overnight. Drain marinade and save it. Skewer and grill pork cubes. Boil marinade 5 minutes. Make sandwiches with the pork and drizzle with the boiled marinade.

WHEN FOOD EMERGENCIES

TRIP UP YOUR CAMPING TRIP

BONUS RECIPE

A Wee Bit O’ Pudding

This old English dessert bakes in a skillet over low flame. It’s very dense and sweet, so make servings small.

2 eggs 1 cup sugar

1/4 cup flour

1 teaspoon baking powder

1 cup coarsely chopped walnuts

1 cup chopped dried fruit such as figs, raisins, Craisins or prunes

Whisk eggs, sugar, flour and baking powder. Fold in nuts and fruit. Heavily grease an 8- or 10-inch skillet (preferably nonstick). Spread batter in the pan. Cover and cook over low heat until it’s set.

Optional: Serve with cream, whipped topping, vanilla yogurt, Devonshire cream or milk.

SKILLET MEAL OF THE WEEK

Kicky Kielbasa Cabbage

Horseradish and mustard add spark and spunk to this everyday budget dinner.

12-to-16-ounce kielbasa sausage

1 tablespoon vegetable oil

Medium onion, diced

Medium cabbage, coarsely cut up OR

16-ounce bag shredded cabbage for coleslaw

2 tablespoons flour or cornstarch

1 cup milk

2 tablespoons golden mustard

1 tablespoon horseradish

1 cup grated Cheddar cheese

Slice sausage in half lengthwise, then in 1/4-inch slices. In a large skillet or wok, brown sausage in hot oil, gradually stirring in onion and cabbage. Cover and cook over low heat until cabbage is tender. Whisk flour into milk with the mustard and horseradish and stir into the cabbage mixture until it thickens. Sprinkle with cheese and serve warm. Serves six.

See more of Janet Groene’s galley-ready recipes at BoatCook.

WHAT IS FULL-TIME RV LIVING REALLY LIKE?

Our whole story, start to end, warts and all.....
We full-timed for 10 great years.

Do you dream of 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

CAMPGROUND POTLUCK OF THE WEEK

Overnight Salad

This salad is ready to serve when you plunk it down on the potluck table. No tossing, saucing or sprinkling needed. Your secret ingredient is the seeds you choose. Each imparts a distinctive overtone. Try a different one each time.

Go for color and variety

12 cups bite size vegetables such as broccoli, sliced zucchini, radish, mushrooms, red and green peppers, sweet onion, celery, cherry tomatoes

½ cup each vegetable oil, cider vinegar and sugar

1 teaspoon each salt, pepper, dried dillweed

1 tablespoon poppy, anise, caraway or sesame seeds

½ teaspoon powdered ginger

Put vegetables in an extra large zip-top bag. Whisk remaining ingredients well and pour over vegetables. Seal bag and chill several hours or overnight, turning occasionally to distribute flavor.

Just before serving, up-end the sealed bag several times to distribute flavor. Cut a hole in a bottom corner of the bag to drain excess dressing. Then empty salad into a large serving bowl.

Cook’s note: do not drain dressing into the camper’s sink or outdoors in the ground.

LIFESAVER SAUCE OF THE WEEK

Are you serving the same ol’ boiled or canned vegetable again? Save it with a sauce, sweet or savory, made in a small nonstick skillet

Sante Fe Sauce

Small onion, minced with 1 clove garlic

1 tablespoon vegetable oil

Small can diced green chilies, drained

8-ounce can tomato sauce

½ cup shredded Monterey Jack cheese

Sizzle onion and garlic in hot oil until limp Stir in tomato sauce and chilies.When it’s hot, stir in cheese just until it melts to a swirl and spoon over fried corn, grilled drumsticks or a puffy omelet.

SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

I'll send you two dozen Tips for the Camp Cook, chosen at random from my archives. Email janetgroene@yahoo.com and put Cook Tips in the topic line.