Camp And RV Cook

Friday, March 06, 2026

Springtime Eats for Camping, RV, Glamping

Oh, to be in the open air again. Spring begins March 20

Camping & RV Recipe of the Week

Beefy Beet Bucatini

Regular spaghetti, spaghettini or linguine can be used in this recipe, but I like bucatini here . It’s hollow to absorb flavor and the luscious red beet color. For a beefier stew, use two cans roast beef.

2 cans, 15 ounces each, low sodium beets

2 beef bouillon cubes

14-ounce package coleslaw mix with shreds of red cabbage

12-ounce package bucatini pasta

1 tablespoon olive oil

1/4 teaspoon ground cloves

½ teaspoon ground cinnamon

12-ounce can roast beef with gravy

Dillweed

Sour cream

Drain beets and add water to make 2 1/2 cups liquid. Bring liquid a boil in a large pot. Add bouillon. Chop beets fine (or shred). Add with the coleslaw mix. When cabbage is almost tender, add pasta and cook until both pasta and cabbage mix are tender. Shred beef by twistsing a fork in the opened can. It will break up further as it cooks. Stir in spices and beef.

Place in shallow soup bowls and sprinkle very lightly with dillweed. Add a dollop of sour cream.

Campground Potluck Recipe of the Week

Creamy Celery Casserole

Never enough vegetable dishes on the potluck table? Take this tasty casserole hot from your oven.

2 good size bunches celery, trimmed and sliced

1 or 2 cans sliced water chestnuts, drained

4-ounce jar pimentos, drained

Family-size can condensed cream of celery soup

½ stick butter, melted

2 tablespoon soy sauce

Small package slivered almonds

Mix celery and water chestnuts in a sprayed 9 X 13-inch casserole. Dot with pimentos.

Whisk together melted butter, soy sauce and soup and pour evenly over casserole. Cover with foil and bake 25 minutes at 350 degrees. Uncover and bake until celery is crip-tender. Sprinkle with almonds and serve. Serves 10.

TIRED OF BURNT WEENIES ON A STICK?

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.

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BLACK POT RECIPE OF THE WEEK

Casbah Stew

Exotic flavors drench chicken, beef or pork. Serve this sweet stew in shallow soup bowls with heaps of pita bread on the side. Or serve it over a starch such as campfire baked potatoes or steamed rice. You will need a 32-ounce carton chicken or beef broth, divided..

3 pounds boneless, bite-size chunks of pork, beef or chicken

Salt, pepper

Heaping tablespoon pumpkin pie spice blend

Pat meat dry. Put in a pot and toss to coat meat pieces with spices. Then add:

2 cups broth

1 pound carrots, peeled and chopped

1 bunch celery, chopped

Large onion, peeled and chopped

2 teaspoons minced garlic

1 cup snipped dried apricots

½ cup each golden raisins and snipped pitted prunes

Bring to a boil over a hot fire. Stir. Then cover and remove to a cooler part of the fire to stew long and slow. Stir occasionally and add water if needed. When almost ready to serve, whisk together:

2 cups water

1/4 cup cornstarch

1 tablespoon red wine vinegar

Stir into hot stew until it thickens. Serve with bread on the side or add a starch such as rice or couscous.

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

Camp Cook Tip of the Week:

If you don’t have pumpkin pie spice mix 2 1/4 teaspoons cinnamon with 1/2 teaspoon nutmeg and 1/4 teaspoon cloves. Makes one tablespoon. Use the same mixture for apple pie spice, substituting mace for nutmeg.

FREE. Receive two dozen Tips for the Camp Cook by return email at janetgroene@gmail.com I’ll choose yours at random from my archives, so each mailing will be different.

Healthful, homemade snacks? Make your own trail mixes, gorp, pocket fuel, some sweet and some savory. Most recipes are no-cook. Go to Create A Gorp.

VEGETARIAN RECIPE OF THE WEEK

Crunchy Bok Choy Salad

It’s vegan, it’s delicious and it’s cold and crunchy. If the day turns chilly add mugs of hot soup and hot cornbread to the menu. Toss the salad in a bag and there’s no bowl to wash. The bonus of bok choy is that you get white and deep green ingredients in one stalk.

Small bunch bok choy

Small head iceberg lettuce, coarsely shredded

3 tomatoes, diced and seeded

Medium zucchini, diced

½ cup citrus vinaigrette

2 cups roasted cashews

Thinly slice the white part of the bok choy and tear dark green leaves into bite size. Put in a large bag with the lettuce, tomatoes and zucchini. Add one or two paper towels to absorb any excess moisture. Put bag in the refrigerator or ice chest.

Just before serving, remove paper towels and put the vinaigrette in the bag. Seal. Shake gently to toss salad. Remove to plates with tongs. Sprinkle with cashews and serve at once. Serves 6.

GIVE THE GIFT OF FREEDOM TO a suddenly single, empty nester or new retiree

We tell you story, start to end, warts and all.....
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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 our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

NO BAKE DESSERT OF THE WEEK

Soused Strawberry Parfaits

1 quart strawberries, trimmed and cut up

1 tablespoon fruity liqueur such as Cherry Heering (or more to taste)

1 cup mini chocolate chips

½ cup chopped Heath bars

1 tub whipped topping (you may not need it all

2 cups diced pound cake or cut up ladyfingers

Toss strawberries with liqueur and set aside. Starting and ending with small dollops of whipped whipped topping, fill six individual cups with layers of the ingredients above. Serve at once or chill.

LIFESAVER SAUCE OF THE WEEK

Lemon Garlic Butter Sauce

Fish too dry? Rice pilaf lacks life? Canned tomatoes need a lift? All it takes is a drizzle of this warm sauce. Make it in a small, nonstick skillet and cleanup is easy.

1 stick butter (no substitutes)

Heaping tablespoon minced garlic

1 tablespoon dried parsley flakes

1/2 teaspoon mixed Italian seasoning

1 tablespoon lemon juice

About 1 teaspoon lemon zest

1 cup chicken broth or cold bouillon

1 tablespoon cornstarch

3 to 4 scallions, cut up

Melt butter and sizzle garlic to soften it. Don’t let garlic brown.

Stir in seasonings, lemon juice and zest. Whisk cornstarch into broth and stir over medium heat until sauce thickens. If it’s too thick, thin to taste with water, white wine or broth. Stir in minced scallions and spoon sparingly over hot meat, fish, vegetables, rice or eggs. Makes about 1 ½ cups sauce.

WRAP OF THE WEEK

Mini Antipasto Wraps

Just right for snacking or light lunch, these juicy wraps burst with flavor.

Start with a trip to the deli and have meats sliced to order. It’s best to make the filling ahead to chill and allow flavors to blend before assembling wraps.

½ pound each salami, baked ham and pepperoni, chopped

8-ounce package grated cheese such as smoked provolone

1 can garbanzo beans, rinsed, drained and coarsely chopped

2 Roma tomatoes, diced small and drained

Small sweet onion, diced fine

½ cup chopped pickled peppers

1 cup bottled Italian dressing

8 to 10 medium flour tortillas

Optional: small leaf lettuce for each wrap

Mix everything and chill. Drain well and make wraps with tortillas. Serve at once.

See more recipes for the small galley, tiny home and camp cook at https://boatcook.blogspot.com

RV & CAMPING EMERGENCIES HAPPEN

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? Two weeks in a national park? See Survival Food Handbook for tons of tips on buying and stowing shelf stable foods plus recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unforseen. Stuff happens. http://amzn.to/1WdYqbe

Campers have limited storage space for emergency food. Survival Food Handbook is just for van campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. See lists of ordinary staples you will use and replenish. Keep a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe

Friday, February 27, 2026

Spring Camping Means Easy Meals

Spring is almost here, so get with the program and start collecting recipes for carefree summers in your camper, boat or RV. Do you have a simple recipe to share? Email janetgroene@ yahoo.com and let me know if you want your name used or you prefer to be anonymous.

Camping & RV Recipe of the Week

Shortcut Cannelloni

No pasta to boil! Just roll up these filled tortillas, heat in a skillet and sauce 'em.

1 cup each mozzarella and ricotta cheese

1 teaspoon Italian seasoning

8 wheat tortillas, 6 inch size

8 thin slices deli ham

14- to 16-ounce jar Alfredo sauce

1/3 cup dry grated Parmesan

Mix ricotta, seasoning and mozzarella. Set aside. Grease one or two skillets to hold the 8 cannelloni rolls in a single layer.

Making one at a time, put a tortilla on a flat surface, top with a slice of ham and spread with ricotta mixture. Roll up. Place in skillet seam side down.

Spoon Alfredo sauce over rolls and sprinkle with Parmesan. Cover and cook over medium heat until heated through.

Oven method: Bake at 350 degrees about 25 minutes or until heated through and golden on top. Makes 8 portions. Complete the meal with a salad and vegetable.

BLACK POT RECIPE OF THE WEEK

Sausage and Screws

When you are cooking over an open fire, cooking times and water quantities can vary widely. It all depends on fire management, wind and whether the pot has a cover.

2 pounds bulk Italian sausage (hot, mild or medium)

Large onion, peeled and diced\

1/3 cup long grain white rice

Medium green bell pepper, diced

2 tablespoons minced garlic

32- -ounce can diced tomatoes

7-ounce jar roasted red peppers, drained and cut in strips

4 cups water

2 chicken or flavor bouillon cubes

16-ounce package rotini pasta

1 teaspoon sugar

1 teaspoon Italian seasoning

Shaved Parmesan or other hard cheese

In a large pot over a hot fire, fry out sausage, gradually stirring in onion, pepper, garlic and rice. When sausage is no longer pink and vegetables are tender, add tomatoes, peppers, bouillon and water.

Bring to a boil. Add rotini, sugar and Italian seasoning. Cover pot and move to medium coals, Cook, stirring and cook until rotini and rice are tender, stirring occasionally and adding water if needed, Ladle into soup plates and top each serving with a piece of shaved cheese. Serves 8.

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Pantry Recipe of the Week

Each week we feature a recipe that can be made entirely from your back-up pantry, See Survival Food Handbook below for more lists, tips and recipes for prepping “lite” in camping, boating and RV travel. Even in car camping it’s possible to have an emergency grub box.

Harvest Season Soup

2 quarts water

6 chicken flavor bouillon cubes

1 teaspoon pumpkin pie spice

2 tablespoons dried onion bits

12-ounce can whole kernel corn

14.5-ounce can diced carrots or potatoes

15-ounce can pureed pumpkin

2 teaspoon sugar

2 teaspoons cornstarch

12-ounce can evaporated milk

Heat water with bouillon, spice, onions and drained corn and carrots or potatoes. Simmer to blend flavors and soften onions. Whisk pumpkin with sugar and cornstarch. Stir into soup until it thickens. Stir in evaporated milk and heat through but do not boil. Serves 6 to 8.

Cook’s note: for a creamier soup, add more milk, cream or evaporated milk to taste.

TRAVEL EMERGENCIES HAPPEN

How much food will you need for a week in the woods for two adults and two kids? A month in a remote, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for delays, an evacuation, refrigerator failure, supply chain interruptions. http://amzn.to/1WdYqbe

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. Keep a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe

RAINY DAY RECIPE

When you feel like baking on a raw, rainy, shut-in day, start the oven and create a crusty bread to go with a mug of soup for supper.

Raisin Rye Bread

2 teaspoons yeast

1 1/4 cups warm water

1/3 cup white or brown sugar

2 tablespoons vegetable oil

1 cup rye flour

½ teaspoon salt

3 ½ cups regular or bread flour

1 cup raisins

In a large bowl, dissolve yeast in warm water and stir in sugar, oil, rye flour and salt in that order. Stir in enough white flour to make a soft, sticky dough. Turn out on a floured board or kitchen towel and knead until it’s smooth and stretchy. Knead in raisins and let dough rise in a raft-free place until it’s double in bulk.

Punch dough down and form into rolls, a large loaf or two smaller loaves. Let rise again and bake at 375 degrees. One loaf takes about 45 minutes. Smaller loaves or rolls take less. Bread sounds hollow when it’s done.

FOIL MEAL OF THE WEEK

Stuffed Acorn Squash For Two

1 large acorn squash

1 tart apple such as Granny Smith

1 can chunk chicken, drained and broken up

2 cups ready-to-heat rice

Balsamic vinegar

Butter

Cut the squash in half across the equator and remove seeds. Peel and seed apple and chop it. Cut a very thin slice from the bottom of each half so it will sit upright.

Spray the center of two squares of foil with nonstick spray. Put squash on the foil and fill wth chopped apple, chicken and rice. Sprinkle with a few drops of balsamic vinegar and top with a pat of butter.

Bring up corners of the foil to form a “kiss” and place on a grate over medium coals, in a covered grill on Medium or in a 350 degree oven. Cook long and slow until squash and apple are tender. (If you don’t have a covered grill, tent the bundles with foil, especially if the days is windy. Keep coals medium so the squash doesn’t turn on tbe bottom.) Cooking time will take up to 60 minutes depending on fire management and the wind.

CAMPGROUND POTLUCK

RECIPE OF THE WEEK

Crunchy Malted Milk Pie

The pie shell can be homemade or store-bought, crumb style or pastry.

1 ready-to-use deep dish pie shell

2 cups chopped malted milk ball candies

1 cup miniature marshmallows

1 pint vanilla ice cream, softened

8-ounce tub whipped topping

Chill the pie shell if possible. Fold 1 ½ cups malted milk pieces into the ice cream with the marshmallows. Fold in whipped topping. Sprinkle the top with remaining milk ball pieces. Wrap and freeze. Remove from the freezer 20 minutes before serving. Serves 8.

LIFESAVER SAUCE OF THE WEEK

Broken blinis? Singed steak? Blah burgers? Lifeless llimas? When something goes wrong in camp cooking, save it with a socko sauce.

This versatile sauce is served warm or cold to transform almost any savory dish into a gourmet presentation. Bring new life to fried potatoes, burgers or meatloaf, almost any vegetables including canned vegetables, or use it as salad dressing on vegetable or pasta salads.

Oma’s Green Sauce

1 bunch parsley, chopped (about 1 ½ cups)

Medium Granny Smith apple, peeled and diced fine

½ cup sliced scallions

1/3 cup each lemon juice and vegetable oil

½ teaspoon each salt and pepper

Mix and use at once or chill several hours. Serve warm or cold.

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SEE THIS WEEK'S newest NEWS BREAKS ABOUT NEW,CHANGING AND UPCOMING PLACES TO CAMP.GRAB RESERVATIONS EARLY.GO TO https://solowomanrv.blogspot.com and scroll down to CAMPGROUNDS & RV PARKS; GOOD NEWS/BAD NEWS

Friday, February 20, 2026

Camping & RV Food, Swift & Savory

OK, it’s still pretty cold out there, but let’s get out there and camp, cook and canoodle like we mean it!

RV & Camping Recipe of the Week

English Pub Grub Onion Rolls

These moist, messy rolls make a meal when you add a cup of soup and a bouquet of carrot and celery sticks. Almost any cheese can be used if it’s melty and not too stringy Don’t skimp on the onions. They cook down.

8 to 10 fillable buns or rolls (such as oversize hot dog buns or pillowy hoagie rolls)

1 tablespoon olive oil

4 slices bacon, cut up

2 pounds onions, diced (4 to 5 cups)

6-ounce package shredded Cheddar or jack cheese

Set out the buns on a surface with room to spread them open. Slit and spread.

In a large skillet, sizzle the bacon and oil over medium heat until the bacon gives off fat and is cooked. Add the onions and stir-fry until the onions are tender. Using a draining spoon, fill the buns with as much onion as they will hold. Add cheese. Let stand a minute until the heat of the onions melts the cheese. Flip buns closed and serve at once.

Campground Potluck Recipe of the Week

(Also our Vegetarian Recipe and Black Pot Recipes of the Week)

Beggar’s Banquet

This affordable recipe makes 8-10 servings and it's easily multiplied. To add more color and interest, vary the vegetables: green or red pepper, diced jicama, corn, thawed green peas, black or white canned beans, cut green beans, ad inf.

A little ketchup adds a final blush

2 tablespoons olive oil

1 teaspoon minced garlic

2 large carrots, peeled and diced

2 large ribs celery, diced

Large onion, peeled and diced

1 cup regular rice

1 cup lentils, rinsed and picked over

4 cups water

4 beef, chicken or vegetable bouillon cubes

1 can kidney beans

½ teaspoon thyme

½ teaspoon black pepper

2 tablespoon ketchup

Optional: hot sauce

In a large pot, heat the oil and stir-fry vegetables until they soften. Gradually stir in the rice and lentils to coat, then add water and bouillon and bring to a boil. Reduce heat, cover and simmer over low heat until the rice and lentils are tender. Stir in undrained beans, thyme, pepper and ketchup and continue heating over very low heat just until everything is heated through. Adjust seasonings and serve. Pass the hot sauce.

HOW ABOUT A SPRINGTIME CAMPING TRIP TO WYOMING? There's still some snow and the hot springs are the same temperature all year. Beat the crowds. See https://solowomanrv.blogspot.com and scroll down to past posts.

GIVE THE GIFT OF FREEDOM TO a Retiree, Empty Nester, Suddenly Single, New Graduate or Burned Out Colleague

Our story is told start to end, warts and all..... We full-timed 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 the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

MAKE AHEAD RECIPE OF THE WEEK

Use a rainy day to make supersize recipes. Then freeze and package in right-size portions for your future camp-outs from one serving to a dozen. This recipe makes enough for 12 to 16 portions.

Granny’s Creamy

Chicken ‘n Noodles

Versions of chicken and noodles have been family favorites since time began. Freeze in foil or in boilable bags for easy heating in camp.

3 pounds boneless, skinless chicken

2 pounds linguine, cooked according to package directions

2 tablespoons oil

1 tablespoon curry powder

Large onion, diced

2 teaspoons minced garlic

1 can condensed cream of chicken soup

3 cups half and half

2 cups frozen peas, thawed

Dice chicken. Cook linguine and drain, saving some of the pasta water.

In a large skillet or wok, stir-fry chicken in hot oil, stirring in curry, onion and garlic until chicken is firm and onion tender. Whisk together soup and half and half. Combine chicken mixture, linguine mixture and pasta water to taste. Cook over low-medium heat until it’s heated through. Cool and package for the freezer. In camp thaw, heat and stir.

THE GIFT THAT GIVES ALL YEAR

AT HOME AND ON THE GO

COOKING ABOARD YOUR RV

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BONUS RECIPE

Coleslaw Chicken Salad

Here’s a way to turn a pound of shredded chicken into a tangy, healthful salad for a crowd.

1 package red cabbage slaw mix

1 package angle hair coleslaw mix

Large red onion, cut in paper-thin crescents

1 tablespoon low-sodium soy sauce

16-ounce tub of shredded chicken barbecue (e.g. Lloyd’s)

Bottled Asian sesame-ginger salad dressing

In a large bowl, toss coleslaw mixes with onion and soy sauce to mix well. Add barbecue a little at a time, tossing lightly to mix well with cabbage mixture. Add dressing to taste. Chill or serve at “room” temperature. Serves 10.

PANTRY RECIPE OF THE WEEK

In this regular feature we show a recipe made entirely from ingredients that can be kept on hand for emergencies. No fresh foods needed. For more recipes from the shelf and tips on prepping for small spaces, see Survival Food Handbook below.

Oh-So-Good Orzo Salad

3 cups water

2 teaspoons chicken soup base or powdered chicken bouillon

1 cup orzo

2 tablespoons sun-dried tomatoes in oil, chopped

Small can sliced black olives, well drained

1/4 cup stuffed green olives, chopped

½ cup diced pepperoni, jerky or other shelf-stable sausage

Bottled vinaigrette to taste

½ cup grated cheese

Bring water and bouillon to a boil, add orzo and cook until tender. Turn off heat and let stand, covered, until orzo it won’t absorb any more broth. Drain excess broth. Mix cooled orzo with tomatoes, olives, meat and vinaigrette to taste. Sprinkle with cheese. Serves 4.

Vegan version: substitute vegetable bouillon, eliminate jerky and cheese and add a drained, rinsed can of chickpeas.

TRAVEL EMERGENCIES HAPPEN

How much food will you need for a week in the woods for two adults and two kids? A month in a remote, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for unexpected delays, a sudden evacuation, refrigerator failure, supply chain interruptions. http://amzn.to/1WdYqbe

Campers have limited storage space for emergency food. Survival Food Handbook is just for van 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. Keep a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe

NO BAKE DESSERT OF THE WEEK

Blueberry Lemon Parfait

1 cup graham cracker or cookie crumbs

1 cup fresh blueberries

1 cup lemon flavor yogurt

Thawed tub of whipped topping (you may not need it all)

About 12 lemon drop hard candies

Make four to six parfaits by layering the crumbs, blueberries and yogurt, ending with whipped topping. Place the lemon drops in a clean cloth and hammer them to powder. Sprinkle atop parfaits for a sparkling finish.

Do you still do the old onion soup mix and 5-pound pot roast thing in a roasting pan or crock pot? Try adding a can of beer. More tips? Receive two dozen or so camp cook tips chosen randomly from my files. Email janetgroene@yahoo.com and put Camp Cook Tips in the topic line. Tips will be send by return email.

Foil Meal of the Week

Hearty Hash Bowls

Packaged tortilla bowls come in crisp or soft, corn or flour.

photo credit Ortega

Large onion

4 ready-made taco bowls

1 or 2 cans roast beef hash

Small can whole kernel corn, drained

Optional: add a few drops of hot sauce

4 teaspoons real bacon bits

French fried onions

Optional garnish: diced tomato, shredded lettuce, sour cream and/or, sliced scallions

Lay out four sheets of foil and grease centers. Cut four thick slices from the whole onion and place on the foil. Top with a taco bowl. Fill bowl with roast beef hash, corn and top with bacon bits and a sprinkling of French fried onions.

Bring up four corners of the foil. Pinch and twist together to form a seal and a handle. (Think of a large Hershey’s Kiss.) Place over a medium grill, onion side down. Heat through. Open carefully to avoid steam. Garnish and eat out of the foil. Serves 4.

Cook's note: Even if you don't eat onions, use the onion slice here. It adds flavor and moistness to keep the tortilla from burning on the bottom.

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