Friday, October 19, 2018

Camping Conditions Call for Cooking Shortcuts

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Camping and RV 
Recipe of the Week
Hot Dogs and Tater Tots

    This ordinary, one-pot, hobo meal becomes a standout with the addition of a creamy gravy and a dilly garnish. Pre-cooked bacon, your own or store-bought, comes in SO handy for quick camping meals. 

 ½ stick butter
2 tablespoons flour
½ teaspoon each salt, pepper, dry mustard
2 cups chicken broth
4 slices cooked bacon, crumbled
1 pound hot dogs, cut in coins
Small can sliced black olives, well drained
2 to 3 cups thawed Tater Tots

1 large dill pickle, chopped fine (or 1/4 cup relish)
3 scallions, chopped

    Melt the butter in a roomy saucepan and stir in flour, salt, pepper and mustard. Gradually stir in broth. When it’s thick and smooth, fold in hot dogs, bacon and black olives. Cover and heat over low heat. Fold in Tater Tots. Cover and heat gently. Mix chopped scallions and pickle and sprinkle some over each portion. Serves 4 to 6.
    Cook’s note: No freezer? No problem. Thawed Tater Tots will keep in your well-chilled ice chest up to three days.


Campground Potluck 
Recipe of the Week

Creamy Caraway Cabbage
    When it’s your turn to bring a vegetable side dish, wow ‘em with this exotic, affordable cabbage dish.

1 cup water
1 teaspoon salt
Large bag shredded cabbage cole slaw mix
Large onion, cut up
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon-style mustard
1 teaspoon (or more to taste) caraway seeds
Salt, pepper to taste

    Bring the water and teaspoon of salt to a boil and stir in cabbage. Add onion. Cover and simmer until cabbage is tender.
    Drain cabbage, saving 3/4 cup of the water. Whisk sour cream, flour and mustard in a bowl and gradually whisk in the water. Fold this mixture into cabbage in the pan with the caraway seeds. Cover over very low heat and let cook 20 to 30 minutes, but don’t let it burn. Adjust seasonings. Serves 8 to 10.
    Cook’s note: Cabbage can also be put in a buttered casserole and refrigerated to heat later.

Tips for the Camp Cook

    * When flouring chicken for frying add a little sugar to a mixture of flour, salt and pepper. Chicken will brown faster.

    * Make inexpensive  bread sticks. Buy day-old hot dog buns, cut in long sticks. Dip in melted butter and sprinkle with cheese, garlic salt, seasoned salt or poppy seeds.

    *  If you break glass clean up large pieces, then go over the area with damp paper toweling to pick up tiny shards.
    * Lightly spray the dust pan with nonstick spray or duster spray (such as Pledge) and sweepings will not scatter.
    Instead of using screws to affix towel racks in the camper,  use screw-in cup hooks. You then have extra hooks for small items like dish rags or wash cloths.

    * Be ready for the next hurricane, power outage or other emergency. Survival Food Handbook is a guide to stocking your pantry with supermarket supplies that last for weeks, sometimes months. Recipes, tips, lists and how-to’s for handling many types of food emergencies. 


Freeze Ahead Dish of the Week
Asparagus and Eggs

    This vegetarian main dish is ideal for freezing in boilable bags. Just thaw and heat in hot water. 

3 pounds asparagus, trimmed and sliced
8 ounces sliced mushrooms
½ stick butter
12 hard-cooked eggs, chopped
1 packet country gravy mix
2 cups milk or water

Crushed buttery crackers such as Ritz
Shredded cheese

    Flash-fry asparagus and mushrooms in melted butter just until they are crisp-tender. Stir in chopped eggs. Whisk milk or water into country gravy mix and stir into asparagus mixture until it’s thick. If it’s too thick, add water or milk to taste.
     Freeze in portions you need, allowing one to 1 ½ cups per portion. Don't forget to bring cracker crumbs and cheese on your camping trip. To serve this dish, heat gently, stir and serve sprinkled with cracker crumbs and cheese. 

Friday, October 12, 2018

Camping and Motorhome Recipes Made Easy

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Camping and RV 
Recipe of the Week
Skillet Tortilla Casserole

12, 6-inch corn tortillas
2 tablespoons vegetable oil
2 cans, 10 ounces each, chunk chicken
1 cup diced onion, green pepper, garlic, celery mixture
15-ounce can sliced carrots, drained (optional)
2 cans condensed cream of chicken soup
2 cans, 10 ounces each, diced tomatoes with chilies
½ teaspoon each dried oregano, cumin, chili powder
Grated cheddar cheese
Sliced avocado (optional)

    Cut tortillas in strips and set aside. Drain chicken,  saving juice. Stir-fry raw vegetables in hot oil, gradually stirring in chicken to brown it. Whisk juice from the chicken into condensed soup and stir into skillet with herbs and tomatoes. Cover and simmer until vegetables are tender. Add carrots and tortilla strips to heat through. Serve each portion topped with a tuft of grated cheese and some sliced avocado.  Serves 6.

Campground Potluck Recipe of the Week
Dilly Cheese Crackers

    Serve these addictive snacks in a big bowl or individual cups. Everyone loves finger foods at potlucks, tailgate parties and around the campfire. Zip some of these crackers into plastic bags to take on hikes too. I make this recipe with white cheddar Cheez-It crackers. 

1-ounce packet of ranch dressing mix
1/3 cup vegetable oil
1 tablespoon each garlic powder and dried dillweed
2 boxes, 16 ounces each, (low sodium if possible)  small square cheese crackers

    Mix dressing mix, oil, garlic powder and dillweed and drizzle over crackers. Spread on a rimmed pan and bake 30 minutes at 300 degrees, stirring every 10 minutes. Cool completely before storing. Makes 2 pounds.

Tips for the Camp Cook

    * Tuna is available in many sizes including canned and packet single servings. To make a casserole for one, heat 3 ounces tuna with cooked rice, 1 teaspoon lemon juice and a tuft of shredded cheese. 

    * Cut zucchini in half, scoop out a groove in each cut side and pack with ground sausage.  Press cut sides back together. Wrap tightly in foil and roast over the campfire or grill until sausage tests done. (Here’s where an instant read probe thermometer comes in handy). 

    * Waffles (store-bought or homemade) aren’t just for breakfast. Serve as a base for creamed chicken, chili, stew or top with fruit or ice cream to make dessert. This Coleman waffle iron can be used over any heat source from a camp stove to a charcoal grill. And it's nonstick.

    * Open a can of Hoppin’ John and heat with chicken broth to taste. Serve as a soup. Pass the hot sauce. 

Freeze-Ahead Recipe of the Week
    For camping, travel or busy days at home it’s good to have readymade meals in portions that are right-size for YOUR needs. The following recipe is a superstar because you can do so many things with it. Spoon over baked or mashed potato, rice, pasta or noodles, serve in buns or top with a freshly baked biscuit.
Beef Burgundy

4 pounds lean, boneless beef stew cut in bite size (may include up to one pound of some other meat such as dark meat chicken,  turkey or pork)
2 tablespoons vegetable oil
2 cups finely chopped onion, with a little carrot
1 cup water
2 cups dry red wine such as Burgundy
2 tablespoons Worcestershire sauce

1 tablespoon beef base such as Better Than Beef

    Brown beef, gradually stirring in onion. Stir in water, wine, Worcestershire and beef base. Cover and cook until meat is falling apart. Cool and freeze in portions, allowing ½ to 1 cup per serving.  Be sure each batch gets its share of juices. To serve, thaw and heat.

Friday, October 05, 2018

Quick Recipes for Camping Cooks, Motorhome Meals

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Camping and RV
Recipe of the Week

Sausage Stomp

    This quick, easy, versatile and good-for-you recipe takes its flavor from ground sausage, so try it with different types each time:  Italian sausage, breakfast sausage with sage or maple, extra spicy, venison sausage, fine grind, coarse grind, etc.

Large red onion, cut in crescents
1-pound  lean bulk ground sausage
14- to 16- ounce bag shredded cabbage (cole slaw mix)
Small red cabbage, cut in coarse shreds
Salt, pepper
2 tablespoons grainy mustard
3 tablespoons cooking sherry OR
½ cup heavy whipping cream

    In a large skillet or wok, fry the sausage, breaking up as you go. As soon as it has given up some fat, start stirring in the cabbage and onion. Keep stir-frying until sausage is done and  vegetables are crisp-tender and lightly glazed with pork drippings. Add salt and pepper to taste. Whisk sherry and mustard together and fold in. Or omit sherry and add cream, with or without the mustard.  Heat gently until every thing is hot to go. Serve with rye rolls. Serves 4 to 6.

Campground Potluck Recipe of the Week
    Here’s an appetizer that will knock their socks off. It will work in your RV oven, toaster oven or microwave-convection oven. You can also string the chicken pieces on skewers and grill them, then serve in individual bites on toothpicks. 


Chicken Redhots

2 pounds boneless, skinless chicken breast
½ cup hot sauce such as Frank’s
1/4 cup each vegetable oil and water
1 teaspoon each cinnamon and curry powder
1/4 teaspoon ground cloves

Cut chicken in bite size.  Whisk remaining ingredients.  Place everything in a plastic bag, seal it and refrigerate several hours, turning bag to flavor the chicken evenly.
Oven Method: Set the oven to 450 degrees and line a baking pan(s) with nonstick foil. Spray the foil with nonstick spray. Drain chicken well, arrange on foil without crowding and bake 10-15 minutes until it’s lightly crusty around the edges and reads 170 degrees. Place each piece on a toothpick or small skewer for serving.
Campfire method: Drain chicken well and thread on skewers. Cook over hot coals. Remove from skewers to serve one at a time on toothpicks. 

Fun idea for the potluck, coffee klatch or party! Have a cookie exchange. Lavishly illustrated Cookie Party Cookbook tells what and how

Tips for the Camp Cook

* If hot juices spill, they soak into fabric oven mitts and cause burns. Get silicone gloves instead. Note their length (for wrist and arm protection) and their heat tolerance. Some brands are said to be good for up to 450 degrees; others to 500 degrees. I like these extra long gloves with a soft quilt lining. 

    * It’s a snap to make foolproof marshmallow fudge. Line the bottom of a 9-inch square pan with nonstick foil. Spray foil. Fit a single layer of  36 marshmallows in the pan. Melt 1 ½ cups chocolate chips with 2 tablespoons butter and ½ cup peanut butter. Pour over marshmallows, spread evenly and chill. Cut in squares.


* This top quality canvas clothespin bag (left) can be hung anywhere around the camper or campsite to hold galley gadgets, extra towels, paper goods, what have you. Wash it time and again for years of camping use.

   * Not just for the RV bathroom.  I like these hang-up mesh bags (right) for RV or tent camping because they hang  anywhere, indoors or out. Fill with cooking gear, shower gear, socks, scarves, craft supplies, kids' stuff.  They dunk clean in a jiffy and have pockets in several different sizes. Hang from any handy hook or tree.

 Freeze-Ahead Recipe of the Week
Pork Carnival

5 pounds lean ground pork, preferably coarse grind
1 tablespoon vegetable oil
Large onion, diced
1 bunch celery, cut up
1 tablespoon powdered chicken bouillon
2 20-ounce cans pineapple tidbits in juice
2 cups cut up dried apricots
2 cups water

    In a large pan brown pork in hot oil, breaking it up. Gradually stir in onion, celery and drained pineapple to brown them. Add pineapple juice, apricots and water. Cover and simmer 30 minutes or until vegetables and pork are tender.
    Allowing one cup per serving, package and freeze. To serve, heat and serve over rice, noodles or crisp Chinese noodles. Makes 20 servings

Bonus Recipe
Jammin’ Almond Squares

1 cup flour
1 stick butter
Pinch salt
2 tablespoons water
Strawberry jam
1 stick butter
½ cup brown sugar, packed
2 eggs
½  cup flour
White almond bark melting chocolate

    Cut the first stick of butter into the cup of flour with the salt. Stir in water and press mixture into a sprayed 8 X 8-inch baking pan. Bake 8 minutes at 350 degrees, remove from the oven and gently spread with jam, using about 2/3 cup.
    Melt the second stick of butter and whisk in sugar, eggs, flour and a teaspoon of almond flavoring.  Spread over jam. Bake another 35 minutes or until the batter is firm and pulling slightly away from edges.
    Cool, cut in squares or triangles and arrange on waxed paper. Nuke almond bark  according to package directions and drizzle lightly over squares. Cool completely, then arrange on a plate for sale or wrap individually for sale.

Friday, September 21, 2018

Meals the Easy Way for Camping and Motorhome

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Camping and RV Recipe of the Week
Deer Camp Stew

    This is ideal to simmer over the campfire for an hour. Stewing brings moisture to game meats, which can be dry.

2 pounds cubed, boneless meat such as venison, wild boar, beef, pork, turkey thigh
½ cup flour
1 teaspoon each salt, pepper
½ cup vegetable oil
8-ounce link smoked sausage, cut up fine
2 green peppers, seeded and diced
2 large onions, diced
2 tablespoons minced garlic
6-ounce package sliced mushrooms
15-ounce can tomatoes, onions and green peppers
32-ounce carton beef or vegetable broth
Rice, mashed potato or biscuits
Hot sauce

    Put meat in a bag with the flour, salt and pepper and shake to coat. Discard excess flour mixture and brown meat in hot oil, gradually adding sausage, green peppers,   garlic, onions and mushrooms. When everything is browned and caramelized, add tomatoes and enough broth to cover.
    Bring to a boil, cover, reduce heat and simmer until meat is tender. Adjust seasonings. Serve over a starch and pass the hot sauce.
    Cook’s note: If you prefer to thicken the gravy, stir 3 tablespoons cornstarch into

enough cold water to make a paste. Stir into boiling liquid until thick. 

Are you ready for the next power outage, flood, hurricane, ice storm or other emergency? Your camp cooking skills come in handy in emergencies. Let this book help with planning a back-up food supply based simply on affordable, familiar supermarket staples. Survival Food Handbook comes in Kindle or paperback. 

Campground Potluck  Recipe of the Week
Thai Won On Peanutty Bars
    This recipe for an appetizer or Happy Hour is served in small bites. It is sweetly spicy to go well with cocktails or hot tea.


1 cup sugar
2 teaspoons baking soda
1 1/3 cups roasted peanuts, chopped
2 1/3 cups flour
3 eggs
1/4 cup each molasses and water
1 ½ cups bottled Thai peanut cooking sauce
2/3 cup smooth peanut butter 

       Set the oven to 350 degrees. Combine sugar, baking soda, peanuts and flour in a clean bag and jostle to mix well. In a bowl whisk the eggs. molasses, water and peanut sauce. Stir in peanut butter, then dry ingredients. Mix well.
       Shape dough into logs. Place on a baking pan lined with parchment or nonstick foil. Bake at 350° until set and toasty brown around edges. Slice while  warm.

Tips For the Camp Cook

    * For easier cleanup when measuring peanut butter, lard or other greasy food, fill a measuring cup partially with water, then add peanut butter to the brim. For example, add 1/3 cup water, then add peanut butter until the cup is full. Pour off water and you have 2/3 cup peanut butter. 

* Stir a can of pumpkin into a box of spice cake mix. That’s all. Bake for muffins or add a struesel topping and call it coffee cake.

    *Even if you never use block ice, add a good ice pick to your camping gear. Use it to punch holes in plastic bags to drain off marinade. Or,  make holes in a disposable foil container to make a sieve.

* Make it easier to cut brownies. Bake in a disposable foil pan. When cool enough to handle, use kitchen scissors to cut each corner of the foil pan to the bottom. Fold down sides. Press a long, sharp knife through brownies to cut in squares. If they stick to the bottom, slide a thin knife under squares.

    * Toss bowls of cut-up fresh and canned fruit with thawed lemonade concentrate at the rate of about 2 tablespoons per 4 cups fruit. Then to taste.

Freeze-Ahead Recipe of the Week
    Don’t forget to bring the corn chips and a package of grated cheese. Choose light or dark mean or some of each. Don’t add salt to taste. The salty corn chips will add salt at the last minute. 

Camp Corny Chicken ‘n Chips

2 pounds boneless, skinless chicken bites
2 tablespoons vegetable oil
Large onion, diced
3 ribs celery, sliced
3 large carrots, peeled and chopped
1 ½ cups water
2 chicken low sodium bouillon cubes
10-ounce can tomatoes with green chilies, such as Rotel
1 cup frozen peas
Corn chips such as Fritos
Grated cheese such as Mexican blend

    Brown chicken in hot oil, gradually stirring in onion, celery and carrots. When browned add water and bouillon, bring to a boil, cover and simmer until chicken and vegetables are tender. Remove from heat and stir in tomatoes and peas. When mixture is cool enough, package for freezing at the rate of  one to 1 ½ cups per portion. 
    To serve, thaw and heat mixture, which will be soupy.  When it’s very hot, turn off heat. Stir in a tuft of grated cheese until it melts, then stir in corn chips to taste. Serve at once while chips are still crunchy. 

See Janet Groene's Create A Gorp recipes to make  trail mix and snack foods in large batches at home, then package by the portion to carry in a pocket to eat anywhere, any time. Good for hiking, lunchbox, lunch al desko, camping. 


Friday, September 14, 2018

Camping Comfort Food, Easy Recipes

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Camping and RV 
Recipe of the Week
 Loaded  Pea Soup
    Cold autumn nights call for hot soup and crusty breads .Extra vegetables in this recipe make pea soup more interesting, colorful and nutritious.
1 pound split peas
1 can chunk ham, broken up
2 medium potatoes, scrubbed and cut up
4 medium carrots, peeled and cut up
2 cups shredded cabbage cole slaw mix
Salt, pepper to taste

    Wash and pick over peas. For quicker cooking soak several hours or overnight. Put in a slow cooker with remaining ingredients. Cover with water. Cook 6 to 7  hours on Low. Adjust seasonings Serves 6.
Cook’s note: I like to run a potato masher down through the finished soup, then stir and serve.
    Caution: pea soup can be quick-cooked in a pressure cooker but don’t over-fill it. See your cooker’s instruction book. 

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Campground Potluck Recipe of the Week
Pennsylvania Dutch Green Beans

    Is it your turn to bring a green side dish? This may be a Pennsylvania recipe but it’s always a hit when I take it to potlucks anywhere in the country.

See the best Lancaster County, Pennsylvania Dutch Cookbook 


32-ounce package cut green beans, thawed OR
#10 can of cut green beans, drained
½ pound bacon, cut up
2 large onions, cut in crescents
2 tablespoons cornstarch
1 1/4 cups water
1/3 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon dry mustard (such as Coleman’s)

Salt to taste (bacon is salty and canned green beans contain salt)

    Thaw or drain green beans. In a large pan fry out bacon until it’s crisp, gradually stirring in onion until onion is crisp tender. If using fresh or thawed green beans, add 1/2 cup of water and the green beans, cover and simmer until beans are tender. If using canned green beans, proceed without extra cooking.
    Whisk cornstarch into water (minus the ½ cup water you already used ) with sugar, vinegar and mustard. Add to the pan and cook, stirring, until sauce thickens. Serve hot. Serves 10 to 12.
Cook’s note: You can leave bacon in the pan to save time and mess but it will be crisper in the finished dish if you remove it to drain on paper towels while cooking the onion and other ingredients. Then add bacon at the end.

Tips for the Camp Cook

    *Make small cornmeal pancakes and serve them topped with guacamole as a savory side dish with meat from the grill. 

    * Instead of using red cabbage, make colorful cole slaw by adding chopped, well-drained canned beets. 

    * Available in paperback or Kindle is Janet Groene's Cooking Aboard Your RV, 2nd Edition.

    * Most butchers have power saws large enough to cut a frozen turkey, chicken or turkey breast in half for quicker cooking. Ask. Thaw, remove any splinters of bone or packaging, then grill. 

    * Cooking wine contains salt, so add salt to a recipe only after tasting. 

    * Make mac ‘n cheese in a greased  slow cooker.  Butter cooker. Add 1 ½ cups dry macaroni, ½ stick butter cut up, 1 teaspoon salt, ½ teaspoon paprika. 8 ounces Velveeta cut up and 1 quart milk. Stir. Cook 2 ½ hours on High. Stir and serve. Order a complete slow cooker cookbook, soup to dessert.

* Give more zing to fruit cup by adding a scant teaspoon balsamic vinegar to each 2 cups of cut-up fresh or canned  fruit. Sugar optional. Spoon into ice cream cones and no dishes to wash. 

Freeze-Ahead Recipe of the Week
    Make one batch or a bazillion, then freeze in portions sized to your own needs, even if you’re just a party of one. Freeze in boilable bags and there will be no pots to wash. I love this inexpensive, ultra-compact bag sealer  Have a good supply of sealable, boilable bags on hand.  

Fiesta Beans

3 thick slices bacon, cut up
Green pepper, diced
Red pepper, diced
2 to 3 ribs celery, sliced
Large onion, diced
15-ounce can lima beans
15-ounce can kidney beans
15-ounce can cannelloni beans
15-ounce can red beans
15-out can white beans such as navy or Great Northern
15-ounce can black beans
15-ounce can pork and beans
1 cup each ketchup and barbecue sauce
½ cup brown sugar
1 tablespoon grainy mustard

    Fry out bacon, gradually stirring in peppers, celery and onion. Cover and cook over low heat until vegetables are tender. Turn off heat. Stir in undrained beans. Whisk together ketchup, barbecue sauce, brown sugar and mustard. Stir in beans. When mixture is cool, package and freeze. Mixture will be juicy, ideal for serving in shallow bowls, or spoon over biscuits or baked potatoes. Makes about 15 servings of one cup each.

Wednesday, September 05, 2018

Simple Recipes for Tailgating, Camping, RV

Summer is over? NOT! The best camping season is just starting. Here’s what’s new for the camp cook.

Did you know this weekly blog is available on Kindle? Subscribe from Amazon for only 99 cents a month. Try two weeks free.   

Camping and RV  
Recipe of the Week
Manhattan Seafood Chowder

    Gone fishing? If the catch is small, cut it up to make this chowder. Or just open a few cans of various seafood. The more variety, the better.  Knorr is one company that makes fish bouillon cubes. Better Than Bouillon makes a fish flavor stock concentrate. 

2 tablespoons vegetable oil
Large onion, chopped
2 ½ cups potato, scrubbed and diced
 1-quart bottle Clamato juice
2 cups water
2 fish flavor bouillon cubes or 2 teaspoons fish base
2 cups cut up fresh, canned or frozen seafood
Hot sauce
    Sizzle vegetables in hot oil until browned. Add Clamato juice, water and bouillon and bring to a boil. Reduce heat, cover pot and simmer until potatoes are tender. Bring back to a boil and add seafood until it’s cooked through. Serves 4. 

Tips for the Camp Cook
* Do you carry a chopper and bowl to make chopped salads? It takes a few tries to get the hang of it but it’s a time saver, a healthy way to eat and a meal you can make different every day.


    * Chopper bowl bonus. When you have a mixed mess of leftover cooked vegetables, chop them fine and make corned beef hash. 

*No matter how big and fancy your camper kitchen, we all love to cook outdoors. This folding kitchen has lots of shelving to hold tools, foods, supplies, gadgets yet it folds away to slide into the trunk or RV basement.  Order at

* These extra-long, extra strong, 18-inch  rebar stakes cost little yet do so many jobs around the campsite, tent site,  RV site. Stake out the dog or add hold-down power to almost anything. The folding kitchen above can be top heavy. . For extra safety and stability, brace it with these stakes. Order here

    * Make no-bake snack bars. Line the bottom of a 9 X 13-inch dish or pan with nonstick foil, waxed paper or parchment. Grease sides. In a greased bowl mix 2 cups crisp rice cereal and 1 ½ cups minute oats (not instant).  Sprinkle lightly with salt. 2/3 cup dried fruit or nuts optional. In a pan melt 2 cups (16-ounce jar) peanut or other nut butter, ½ cup pancake syrup and 1 teaspoon apple pie spice. Pour over cereal, mix well, press into dish with the back of a dampened spoon. Cool 1 hour, flip out of pan, remove paper or foil, cut in squares, wrap.
Campground Potluck Recipe of the Week
Secret Ingredient Carrots

    Your turn to bring a side dish?  Canned carrots are your time saver and pitted dates sweeten the pot. Bacon makes it just perfect.

#10 can of sliced carrots, drained
1/4 cup balsamic vinegar
6 to 8 pieces thick-sliced bacon, cut up
Large onion, diced
1 teaspoon minced garlic
1 ½ cups water (or more to taste)
16-ounce package chopped, pitted dates

    Drain the can of carrots by holding the lid in place, leaving carrots in the can. Drizzle with balsamic vinegar, letting some run down the sizes of the can to distribute flavor. Set aside. In a large kettle, cook bacon until it’s crispy, gradually stirring in onion and garlic. When onion is crisp-tender, stir in water and dates. Cover and simmer until thick. Stir in more water if needed to make a sauce. Fold in carrots over medium heat, stirring occasionally until carrots are sauced. Serves 12 to 16. 

Hurricane season can mean power outages and food shortages. Be prepared with The Survival Food Handbook, a guide to stocking your camper, RV, boat or home with shelf-stable foods from the supermarket. Recipes, tips galore. No high-priced survival rations required.  Order in paperback or Kindle at

Freeze-Ahead Recipe of the Week
Wild Rice Stuffing

2 cups wild rice cooked with a medium onion, diced
½ cup dried cranberries
1 tablespoon dried, crumbled sage OR
1 teaspoon ground, dried sage
1-pound loaf peasant bread, cut in rubes
1 stick butter
1 1/2 cups water

    Lightly toss together cooled rice, cranberries, sage and bread cubes. Melt butter and water together and stir into dry mix. Cool, break up loosely to freeze. To heat and eat, freeze in boilable bags. To freeze for use in stuffing a bird, break up loosely and freeze in bags or container.    Thaw and add water or broth if necessary.
     If it’s packed tightly into a container it can be sliced while cold and fried in butter to make an easy side dish to go with meat from the grill. Serves 6 to 8.