Camping and RV Travel: Skllet Suppers, Easy Meals

CRV
blog copyright janet groene, all rights reserved. To ask about rates to sponsor a post or place an ad email janetgroene@yahoo.com

 

 THIS JUST IN. Want a free campsite in Prescott National Forest in Arizona? They are looking for volunteers for the 2022 season starting in March for locations opening on April 1, usually through the end of October. You must have your own housing, have good work ethic and be willing to do dirty work and light maintenance. Not all campsites have utilities, so bonus point if you're ofF grid. You’ll be working every weekend but have two weekdays off. Contact Nina Hubbard, volunteer and partnership coordinator,  (928) 567-1173 or nina.hubbard@usda.gov.
 

Make camping meals chic, healthful and appealing while also saving fuel, time, money, mess and dishwashing. Shortcuts R Us! 

  

 

CAMPING AND RV RECIPE OF THE WEEK

Shortcut Skillet Poutine
    Almost the national dish of eastern Canada and Wisconsin, and growing in popularity with American border states, this plain and simple supper dish makes use of tasty, toothsome cheese curds.

1 bag frozen French fries, thawed
3  tablespoons vegetable oil
1 to 2 cans chicken, beef or turkey gravy
2 cups cheese curds
Worcestershire sauce

    Heat oil in a large skillet or wok and toss fries over high heat to brown and crisp them, adding salt and pepper as you go. Cut up curds if large. Add gravy and cheese curds and toss lightly over high heat  to heat through.  Pass the Worcestershire sauce.

Tips for the Camp Cook

* Old way: core a whole apple, fill with peanut butter, dip sticky ends in raisins.  New version: Use crunchy peanut butter (or other nut butter)  mixed with about ½  teaspoon of flax seed or 2 teaspoons raw oatmeal per 1/4 cup peanut butter. Use organic raisins. 

 

     * Heat about 1/3 cup coconut oil and stir in a teaspoon of curry powder. Mix 1 to 2 cups shredded coconut and 2 quarts popcorn, drizzle with curry oil, toss to mix well. Sprinkle over bowls of cream soup.

* See Janet Groene’s Emergency Pantry Recipe of the Week, using 100% shelf-stable ingredients, at http://www.boatcook.blogspot.com

    * Can’t get odors out of the new techno-fiber travel towels? Why the stink? Body oils, odors, lotions, cleaning products cling to high-tech fibers. Or maybe they were not thoroughly dry when stored.   Using no detergent, rinse in water plus a hefty splash of vinegar. Then dissolve 1/4 cup baking soda in a quart  of warm water and rinse again. Rinse again in clear water. Dry.

* Women in the RV lifestyle get together at http://www.solowomanrv.blogspot.com  Please join us. 

 

Do your gift shopping early this year. Janet Groene’s book Cooking Aboard Your RV, is available from  https://amzn.to/31tDGom. Bonus point, especially  if you are shopping for a wannabe full-timer. Also give Living Aboard Your RV, 4th Edition, https://amzn.to/3kncznw

 

 

 Campground Potluck 

Recipe of the Week
 
Spaghetti Side Show
    This large, showy, make-ahead  side dish for buddy camping, potlucks and family reunions is an easy one-pot dish to make over the campfire or on one burner.  Bring a spaghetti claw for easier serving. Serve it now or make ahead and chill it. 

14- to 16-ounce box of spaghetti
2 tablespoons white wine vinegar
Small  packet salad seasoning such as Good Seasons Italian (about 2 tablespoons)
Green sweet pepper, seeded and diced
Medium red onion, diced
Red sweet pepper, seeded and diced
Yellow sweet pepper, seeded and diced
2 plum tomatoes, diced
Bottled Italian vinaigrette dressing

 

    Cook and drain the spaghetti. While it’s still hot, sprinkle toss with the white wine vinegar and salad seasoning. Toss well. Let cool to lukewarm and toss with vegetables, then toss with dressing to taste. Serve warm or cold. 

  

A JANET GROENE APPROVED PRODUCT
    I don’t often accept products for field testing but this one passes muster on all levels. The RV Hose Storage Bag is, first of all, something every RV-er can use to keep things clean, dry, separate and easily retrieved from a storage compartment. Stow the three bags in a stack or tuck them separately in whatever compartments work for you.
    Second, this set of bags is rugged for years of use and that includes the easy drawstring closures and the three heavy duty labels for the drinking water bag, black water bag and electrical cord. Third is the attractive price at $39.95 for the set of three bags. See it at https://amzn.to/3B1Dxbd

FREEZE AHEAD RECIPE OF THE WEEK
    Do you camp alone? With a big family? Either way, it’s nice to have make-ahead recipes that you freeze in right-size portions for your needs large or small. This recipe can be made vegetarian or with shredded, cooked meat or fish. Wrap in foil to heat over the campfire or in boilable bags to heat in a pan of hot water. 

 

Wild Rice Haystacks

3 cups cooked wild rice
1 tablespoon each butter and vegetable oil
2 cups chopped onion
1 cup chopped mixed green pepper, red pepper, celery, shredded carrot, bean sprouts
1 tablespoon minced garlic
1 teaspoon poultry seasoning
About 1 cup shredded meat or fish (optional)
3 eggs
1/3 cup mayonnaise
1 cup salted potato sticks OR
1 cup crisp Chinese noodles
1 ½ cups shredded cheese such as Cheddar or Mexican blend
Bread crumbs

    Prepare wild rice and set aside to cool. In a skillet, heat fats and stir-fry vegetables until they are crisp tender. Set aside to cool.
    Whisk eggs and poultry seasoning with mayonnaise and fold into rice with cheese and  potato sticks or noodles. (They will soften, and that’s OK.)   Fold in cooled vegetables and  enough bread crumbs so mixture can be scooped into mounds. Mixture should be cool enough to handle.
    Form into six mounds and place on greased or lined baking sheets. Bake at 350 degrees until firm and lightly browned. Cool completely, wrap and freeze. Wrap individually or stack with wax paper between patties. To serve, thaw and heat. Serve plain or with soy sauce, sour cream, ketchup or salsa.

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CAMPING WITH NACHOS AND MORE EASY FOOD IDEAS

blog copyright Janet Groene, all rights reserved. For permissions, to advertise or to sponsor contact janetgroene@yahoo.com

 

 I'm finding that many of my readers and followers are quitting Facebook and other sites that require a log-in. As a result, I try to provide links only to open sites that do not require one to log in.

CAMPING AND RV RECIPE OF THE WEEK
Potato Chip Nacho Blues
    Serve this easy, toothsome treat as a light lunch with soup or salad. This it this time with potato chips, next time with blue corn tortilla chips. 

6 thick-sliced bacon slices, diced
Small sweet onion, diced
2 plum tomatoes, diced and drained
2 tablespoons drained, chopped chilies
1 can chili or seasoned chili beans (optional)
4 to 6 cups sturdy potato chips such as waffle chips
4-ounce package crumbled blue or gorgonzola cheese
Minced  cilantro

    Fry out bacon and spoon away all but 2 tablespoons fat. Drain bacon bits. Quickly stir-fry onion, tomatoes and chilies. Add bacon and chili and heat through. Spread potato chips on a tray and spoon bacon mixture over them. Sprinkle with crumbled cheese and cilantro. Serve at once.

 

Are you worried about  food shortages, inflation, trip delays when you’re Out There somewhere? Survival Food Handbook is a guide to choosing, stowing and preparing ordinary pantry  foods under emergency conditions. It’s written for campers and sailors who have limited storage space. I recommend one day’s emergency meal plans for every 3-4 days of a campout. Kindle or paperback    https://amzn.to/2PvOBbx

 

Tips for the Camp Cook

    * Did you know you can get a free Kindle app and read e-books on your PC, laptop, phone or tablet?   https://amzn.to/31lQT0u

    * Many recipes call for lemon or lime juice. If you have a freezer in your camper, freeze some fresh juice in ice cube trays, bag them and thaw as needed.

    * Cook 8 ounces of spaghetti al dente. Drain and quickly stir in 1/3 cup shredded Parmesan and 2 beaten eggs. Place in a pie plate to form a crust, leaving room for filling later. Nuke a minute ot two, just until it’s 160 degrees (for egg safety.) Wrap and freeze. In camp, thaw and fill center with canned chili, meat sauce or pulled pork. Heat through. Serve in wedges.

    * Make your favorite  “mac” and cheese recipe using thawed, skillet-browned hash browned potatoes instead of pasta.

CAMPGROUND POTLUCK 

RECIPE OF THE WEEK
Chunky Coco Loco Pie
    Need a pie crust in a hurry? This is quicker than making a crumb crust. The pie will be easier to cut with a serrated knife.  Each pie recipe makes 8 portions. 

1 stick butter
½ cup sifted confectioners sugar
1 3/4  cups grated coconut
    Melt butter. Mix in most of the sugar and all the coconut. Save a little powdered sugar to dip your fingers, then press coconut evenly on bottom and sides of a deep, 9-inch pie plate. Chill  crust, then add filling and chill until serving time. Serves 8.
    Suggested filling:
    2 packets 4 servings each, French vanilla pudding mix
    3 ½ cups milk
    6  coconut “haystack” candies, chopped

    Whisk milk and pudding mix until well blended, then pour into cold crust.  Top with chopped candy.  Chill. This is best served the same day it’s made. 

 

COZY CAMP READING

 

In March Malice, Book 3 in the popular e-book mystery series by widow Farley Halladay, a beloved dog dies but Farley and her friends have sweet revenge. Travel, laugh, cry and cook  with this salty, spunky, 50-ish widow and the gang of loonies that populate her books.  For Kindle,  Nook, Google Play and other ebook formats, https://amzn.to/30CJRY3

FREEZE-AHEAD RECIPE OF THE WEEK
Nutty Wild Rice Chowder

This  mix carries compactly because you'll add milk, water, broth or cream to thin it later.   Do not add milk or cream before freezing.  

 

 1 package rice and wild rice mix such as Uncle Ben’s OR
3 cups cooked wild rice
2 tablespoons butter
1 tablespoon minced garlic
Large onion, diced
4 cups mixed vegetables cut in matchsticks (carrots, celery, rutabaga, jicama, turnip)
2 cups diced, cooked chicken,  beef, turkey or pork (optional)
4 cups water
½ cup hazelnut butter OR
1 cup finely chopped hazelnuts
4 teaspoons powdered beef or chicken bouillon

    Prepare wild rice mix according to package directions. Set aside. Melt butter in a large pan and saute garlic, onion and vegetables. Add meat if using.
    If using hazelnut butter, whisk it with two cups of the water. Stir water and nuts, or water with hazelnut butter into the pot and add bouillon. Cover and simmer until vegetables are tender. Mixture will be very thick.
    Cool and freeze, allowing 1 to 1 2/ cups per portion. To serve, thaw, heat and thin to taste with water, broth, milk or light cream. 

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Good Food for Camping and RV Travels

Blog copyright Janet Groene 2021. To ask about placing your ad for one year, one low rate on all SIX Groene sites , contact janetgroene at yahoo.com.  

 CAMPING AND RV RECIPE OF THE WEEK

Cheeseburger Chowder
    Shortcut ingredients make this lightning fast. After a long day you’ll have dinner  in jigtime. If you can’t find beef crumbles, buy a package of cooked beef patties and chop them. 

15-ounce can diced potatoes, drained and rinsed
8-ounce can diced carrots, drained
12-ounce package fully cooked beef crumbles
2 1/2  cups water
1 beef bouillon cube
2 tablespoons cornstarch
1/4 cup water
12-ounce can evaporated milk
8-ounce package grated cheese
4 scallions, sliced (white and light green only)

 

     In a large pot, combine potatoes, carrots, beef crumbles and 2 1/2 cups water. Bring to a boil and stir in bouillon cube to dissolve. Make a paste with cornstarch and 1/4 cup water and stir into potato mixture over medium heat until it thickens. Over low heat stir in evaporated milk and cheese until cheese melts. Do not boil.  Ladle into soup bowls and sprinkle with sliced scallions. Serves  4 to 6.

Tips for the Camp Cook
        
    * Always have at least one back-up stove or fuel. Fires may be banned or firewood prohibited. Propane, butane and other fuels run low. Electricity fails.

    * Dice toasted cheese sandwiches and float atop bowls of tomato soup or use instead of croutons in a salad.

    * Cook portobello mushrooms in a large skillet and fill with canned mac and cheese. Heat through.

    *  Instead of mashed potatoes try smashed kidney beans. Saute a  chopped onion and garlic in oil, stir in 1/4 teaspoon cinnamon and ½ teaspoon smoked paprika. Add a can of kidney beans, juice and all. Heat.  Mash coarsely. Good with sausage gravy from a mix or with grilled bratwursts.


CAMPGROUND POTLUCK 

RECIPE OF THE WEEK   
Spicy White Cheese Dip
Finger foods are always a hit at  tailgating, potlucks, family reunions!

 
  
2 pounds white American deli cheese, torn up
Medium onion, diced fine
1 teaspoon minced garlic
3/4 cup milk
2 cans,  10 ounces each, diced tomatoes with green chilies (Rotel)
Small can diced jalapeños, well drained (optional)
1/8 teaspoon cayenne (optional)
Assorted dippers

    Place all ingredients except dippers in a large stove-to-table pot over low heat and cook, stirring, until cheese melts. In a slow cooker, give it 3-4 hours on Low. Stir and serve. 

 

Don’t be caught out on a camping trip when a food shortage hits. Supply chains fail at unexpected times and places.  Survival Food Handbook is written just for camping and boating. It’s about  about shopping the supermarket for familiar, affordable, shelf-stable, space-saving supplies that stay fresh for weeks, sometimes a year or more. They are easily used and rotated. The book covers choosing, stowing and using foods and crises such as water shortage, no fuel, refrigeration failure, flood. Kindle or paperback.   https://amzn.to/2PvOBbx

 

 
FREEZE AHEAD RECIPE OF THE WEEK
Meatball Soup Italiano
    
2 cups small frozen meatballs (homemade or from the store)
1 tablespoon olive oil
4 cups chopped mixture of carrots, onions, mushrooms and celery
1 tablespoon mixed Italian seasoning
6 teaspoons powdered chicken bouillon
6 cups water
32-ounce can white kidney beans (cannellini), rinsed and drained
6-ounce package chopped spinach or kale

    Leave meatballs frozen. In a large pot heat oil and sizzle vegetables. When they are crisp-tender, stir in seasoning and powdered bouillon. Add water and bring to a boil.
    Cover and cook until vegetables are tender. Remove from heat and stir in cannellini and greens. When it’s cool stir in meatballs and immediately measure into boilable bags allowing 1 ½ to 2 cups per portion. Seal and freeze.  
 

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Mega-Meals for Camping, RV, Mini Kitchen

blog copyright janet groene 2021. To donate $5 a year as a voluntary subscription to these free weekly posts use your PayPal account to janetgroene at yahoo.com

 

 

 

Do you camp to travel or travel to camp? Get away, even if it’s just to a campground within a few miles of home. Camp cooking is part of the fun. 

 

 

 

 
CAMPING & RV RECIPE OF THE WEEK   
Toasted Barley Risotto
 

2 tablespoons olive oil or butter
Medium onion, finely diced
1 2/3  cups pearl barley
14- to 16-ounce bag matchstick carrots
2 cups finely chopped vegetables, the more the merrier (onion, celery, parsnip, jicama, turnip, squash) 1
½ teaspoon crumbled thyme
1-quart carton vegetable broth
1 cup water
Salt, pepper to taste

 

 
Optional topping: Grated cheese, minced parsley or cilantro, sesame seeds , or rosemary ad lib

    Heat oil or butter in a large skillet, wok or saucepan and sizzle barley about 2 minutes or until it turns light brown. Gradually stir in peeled, diced vegetables. Sprinkle with thyme. Add water and broth, cover, reduce heat and simmer until barley and vegetables are tender. Spoon onto serving plates and sprinkle with cheese. Makes 6 main dish servings or 8 to 10 side dishes. 

 With a Kindle you can read e-books after lights out in your tent or camper.  April Avenger is Book 4 in a series by feisty fictional widow Farley Halladay. Read about her adventures on sea and shore as she shares galley recipes, copes with caregiving, runs an online business and solves crimes.  https://amzn.to/2DwTzSL


FREEZE AHEAD RECIPE OF THE WEEK
Veal Patties
    Frozen veal patties are an old family favorite that has disappeared from many supermarkets. Make your own for an easy skillet meal when camping.

 

 
1 pound ground veal
1 tablespoon flour
1 teaspoon powdered chicken flavor bouillon
½ teaspoon each salt, pepper, crumbled dried thyme
1/3 cup bread crumbs
1 beaten egg
    Mix well and form into 4 to 6 patties. Wrap individually and freeze. 

Serving suggestion:
Small can crushed pineapple
2 teaspoons cornstarch
1 tablespoon vegetable oil
Thawed veal  patties
½ cup sliced almonds
Optional: 2 cups ready-to-serve rice

    Drain the pineapple and set aside fruit and juice. Brown patties in hot oil, turning until they are firm and done through. Cover with pineapple and heat through. Remove patties to plates, stir cornstarch into saved juice plus enough water to make 1 cup liquid. Stir into pan juices until thick and spoon over patties. Sprinkle with almonds.

Tips for the Camp Cook

    * Have an extra burner to use indoors or outdoors. One-burner electric hot plates come in regular or induction. There are also propane and butane “buffer burners”. Sterno isn’t a good choice for use indoors but it is another emergency back-up choice and it’s available with a compact, folding stove. 

 

 * Slow cookers come with crock inserts, which are heavy but hold heat longer on the table, or metal pans that can be used over a stove to brown meats first. This slow cooker has a dishwasher safe, nonstick metal pan.  https://amzn.to/3m8aRYF

 

 

  

    * Put dry garlic croutons in a plastic bag and crush to crumbs. Use as breading for fish, burgers, chicken or chops.

    * Use chopped hard-boiled eggs instead of sausage to make a meat-free biscuit gravy for breakfast. Bonus points: add mushrooms.


Campground Potluck Recipe of the Week
Slow Cooker Turkey Kebabs
    Who says you have to sweat over a hot grill to have tasty kebabs? This recipe is clever, delicious and easy. Save it for a rainy day. 

 

 

1 cup raw long-grain rice
1 teaspoon powdered chicken flavor  bouillon
1 ½ cups water
2 pounds boneless, skinless turkey cut in 1-inch cubes
2 medium zucchini, cut in half-inch slices
Medium red sweet pepper, seeded and cut in squares
Medium green sweet pepper, seeded and cut in squares
½ cup bottled Italian dressing
12 or 24  skewers

    Using two skewers for better holding, make 12 colorful kebabs by alternating turkey, zucchini and peppers. Put rice and bouillon in a sprayed slow cooker and stir in  water. Cover with a layer of foil sprayed on both sides. Put some kebabs in a single layer on the foil, drizzle with dressing and top with another layer of sprayed foil. Add another layer of kebabs, drizzle with dressing, then another layer of sprayed foil. Finish with the last  kebabs and more dressing.

    Cook 5 hours on High or 7 hours on Low. Remove kebabs with tongs and remove rice to a serving bowl with a spoon. . Makes 12 kebabs and 2 cups rice pilaf.
    Cook’s note: depending on the size and shape of your slow cooker you may need only two layers of kebabs. In any case, the rice layer and kebab layers should all be separated by foil sprayed on both sides.       

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Good Camping, Good Food Made Easy

From campfire to RV range, let's keep it simple

 

Blog copyright Janet Groene 2021

 

 

 

 

 

 

 

 

 

 

 

CAMPING AND RV RECIPE OF THE WEEK
Bread Pudding Breakfast
    This is a good way to use up stale bread. It makes a delicious pudding for dessert or breakfast.  

 

10 pieces day-old sandwich bread, buttered
2 bananas, sliced
8-ounce milk chocolate bar, broken up (optional)
½ cup chopped nuts (optional)
½ cup snipped, dried apricots (optional)
1/3 cup brown sugar
3 eggs
1 cup milk or light cream
1 teaspoon vanilla

    Butter the bread and cut in cubes. Put in a large, deep, heavily buttered, skillet. Scatter the chocolate pieces, fruits and huts over the bread.  Whisk together sugar, eggs, milk and vanilla and pour carefully over the bread.  Press down with a wide spatula to cover bread with liquid. 
    Let stand 15-30  minutes while  mixture soaks into the bread. Cover skillet tightly and  cook over low-medium flame until the filling is crusty around the edges and set in the center. Cut in wedges or serve with a spoon. Serves 4 to 6.

FREEZE-AHEAD RECIPE OF THE WEEK
    When you cook and freeze at home for future camp-outs you’re always ready to grab and go at the last minute. Best off all, you can freeze in portions for one, two or whatever suits  your personal needs.  Add beans to this sauce  to make chili, pasta to make casseroles, vegetables and broth or tomato juice to make soups. The possibilities are endless.

 

 Gallon ‘O Sauce
    
1 pound lean, mild pork sausage
1 pound ground turkey
1 pound lean ground beef, regular grind
1 pound lean ground beef, chili grind

    Fry out meats one at a time, draining off excess fat and setting aside until all meats are browned and crumbly. Replace in the pot and add

1 tablespoon minced garlic
Large carrot, finely diced
Half a small cabbage, finely chopped

1 cup dry red wine
2 ribs celery, finely diced
Medium green bell pepper, finely diced
Heaping tablespoon Italian spice
4 cans, 28 ounces each, crushed tomatoes

 

    Bring to a boil, cover and simmer over low heat 1 hour.  Allow to cool and measure into containers, allowing 2/3 to 1 cupful per portion.  Serve over pasta, rice, polenta, egg noodles, mashed or baked potatoes or grits.
    Super Quick Soup: Heat 1 ½ cups sauce with a can of diced tomatoes, a pinch of sugar and a cup of ready-to-serve brown rice. Season to taste. Serves 2. 

 

Tips for the Camp Chef

    *  Individual portions of fruits and vegetables may have a place in your camp kitchen. On the plus side they are easy to serve, shelf stable,  stay fresh until opened, are portion controlled and are in  small amounts to add to a smoothie or soup. On the minus side they are bulky, cost more and create more trash.

    *  Grab a handful of mixed micro greens, mixed fresh herbs, tender carrot tops, fennel fronds,  pea tendrils, dandelion leaves, baby spinach, etc. The more variety the better. Chop very fine and use as a garnish instead of chopped parsley or cilantro.

* Invest in a set of stainless steel straws. They are easily cleaned and last forever.

    * Make Hummingbird Cake. Two 7-ounce packets banana nut muffin mix plus 2 eggs, 3/4 cup milk, 1/4 cup vegetable oil, 8 ounce can crushed pineapple and juice. Makes a 9 X 13-inch snack cake. 

 

 Cooking in camping, a small boat galley or tiny home takes special routes to save space, time, water and fuss. Fictional widow  Farley Halladay peppers her Yacht Yenta cozy mystery e-books with smart, shortcut, delicious recipes from her boating days while solving crimes.  Travel vicariously, laugh and cry on land and sea with this unusual character and her dog, Scuppers. May Misfire is Book 5 in the series.  https://amzn.to/3gJPBF2

 

CAMPGROUND POTLUCK RECIPE OF THE WEEK
Horn ‘O Plenty Rice Casserole
    When it’s your turn to bring a main dish to the campground potluck or family reunion, this flavorful mix is always a good choice.

12-ounce package apple chicken sausage
2 tablespoons canola oil
10-ounce can chunk chicken, drained
½ cup minced  cilantro
1 tablespoon Dijon-style mustard
1 ½ cups grated cheese (optional)
2 boxes, 6 servings each, chicken flavor rice mix
Water
½ cup pickle relish

    Slice the sausage. Drain chicken and save juice to use as part of the water measure listed  on the rice packages. Brown sausage in hot oil, gradually stirring in chunk chicken until brown bits form. Stir in half the cilantro, mustard and water measure called for on the rice mix packages.  Bring to a oil, stir in contents of chicken rice mix, cover and cook 20-30  minutes until rice is tender.
    Stir in relish and serve now or sprinkle with grated cheese, cover and serve after the cheese melts. Serves 12. 

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Quick and Easy Camping Meals

blog copyright janet groene, all rights reserved. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com

 

 

Camping and RV 

Recipe of the Week
Muesli Your Way
 

   In 1900, a Swiss doctor put together a nourishing mix of grains, dairy, fruit and perhaps nuts or seeds. The world’s best breakfast, called muesli,  was born. Although it’s often a supper dish in Europe, served with coffee, bread and butter, muesli is a make-sense camping breakfast like no other. Just grab it and GO.
    Basically, this versatile meal is a hearty grain soaked in yogurt, cream or milk plus nuts or seeds for healthful fats and fruit for color and flavor. Here’s how to make it a new treat every day. Variations are endless. 

 

Basic Muesli, Per Portion
½ cup rolled oats
½ cup yogurt
½ cup milk, fruit juice or cream
Additions:
1 tablespoons seeds or chopped nuts
1/3 to ½ cup cut-up fresh or dried fruit
Optional:
1/4 teaspoon vanilla extract or cinnamon mixed in the yogurt or milk
Up to 2 tablespoons jam or preserves, added in dabs as you assemble muesli. 

    Assemble muesli in a bowl, jar or refrigerator container, starting with the dry oats and ending with the milk, juice or cream. Cover and keep in a cool place overnight. In the morning, stir and eat. Serves 1. 

Cooking Aboard Your RV is your go-to cookbook for shortcut recipes for camping and RV travel. You need recipes that are easy on the cook, water supply and space. It makes a nice gift for your RV friends too.   https://amzn.to/31tDGom

 

BONUS RECIPE
(Scroll down for our Campground Potluck Recipe of the Week)
Savory Granola Bars
    Granola bars don’t always have to be sweet.  For a change, try this savory version as a snack or with a mug of cream soup for a light supper.  

 

2/3 cup liquid eggs or egg whites
2 cups rolled oats
2 cups crisp rice cereal
1 cup grated dry cheese such as Parmesan
1 teaspoon each salt,  garlic powder and chili powder
1 cup chopped nuts
1 cup peanut butter

    Spray a 9 X 13-inch pan with nonstick. Set the oven to 350 degrees. Whisk egg until light and stir in remaining ingredients. Bake about 30 minutes or until set. Using a sawtooth knife, cut in 16 bars. Cool, remove from the pan and wrap individually for easy eating on the go.

If you want a quick email poke each week when new posts go up here, email janetgroene@yahoo.com and put RV Yes in the topic line.


Tips for the Camp Cook

    * Too many fresh veggies on hand? Make Quickles. Pack sterilized pint jars tightly with cut-up veggies or  shredded cabbage,  a clove or two of garlic and a teaspoon of pickling spices.  Boil 1 cup white vinegar with 1 cup water and 1 teaspoon non-iodized salt. Pour over vegetables, seal, refrigerate up to 10 days. For sweeter quickles, add sugar to the water-vinegar mix. For dilly  veggies, add ½ teaspoon dried dillweed per pint.  

* Jiffy cornbread mix has been the camper’s best friend for years. No oven? Turn it into hush puppies and deep-fry or add another egg, thin to taste an make pancakes.

    * To make a richer corn chowder, stir in some chopped, hard-boiled eggs.

* For a change, hold the macaroni and make your favorite mac ‘n cheese recipe with dried, three-cheese tortellini.

Ladies first! Women who travel in campers and RV’s get together at  http://www.solowomanrv.blogspot.com

Save money by making your own snacks for the trail, backpack, pocket, man bag, commute. . Measure into  snack bags for portion control, freshness. See recipes at http://www.createagorp.blogspot.com

 

 

Janet Groene, who lived full-time on the go for ten years, earning a living as a travel writer, wrote Living Aboard Your RV, 4th Edition. It's a guide to the full-time life on wheels at any age. http://amzn.to/1Uq3w5i

 

 

Campground Potluck Recipe of the Week
Sweet Turkey Skillet
    Start with a nice chunk of cooked breast of turkey from the deli and the rest is a snap. Is it your turn to bring a meat dish to the potluck, reunion, progressive dinner? This unusual turkey dish will be gobbled up. It requires a large, deep skillet or other stove-to-table cookware.  

2 pounds deli breast of turkey OR
4 cups diced, cooked turkey
2 tablespoons vegetable oil
Large onion, diced
1 tablespoon curry  powder
2 tablespoons brown sugar
3 chicken bouillon cubes or 3 teaspoons powdered chicken bouillon
3 cups water
About 1 ½ cups dry bread crumbs

1/2 cup baby spinach cut in strips, chiffonade style
16-ounce can pie-sliced apples (not apple pie filling)

½ stick butter
½ cup dry bread or cracker crumbs
               Buy turkey in one piece or in thick slices. Cut in bite size. In a large skillet heat oil and stir-fry onion, gradually adding curry powder, onion and turkey. Stir in brown sugar and bouillon. Add water and bring to a boil. When everything is well blended, stir in bread crumbs until casserole is moist and spoon-able, about like mashed potatoes.  Stir in spinach and heat gently until it's limp.
    Fold in apples ando heat through. Turn off heat and cover skillet to keep warm. In a small skillet, melt butter and brown bread crumbs. Just before serving, sprinkle crisp crumbs over the dish. Serves 8 to 10.


FREEZE AHEAD RECIPE OF THE WEEK
3- Meat Bolognese Sauce
    You’ll need a large pot to make a bodacious batch of this sumptuous sauce to freeze in right-size quantities for you personal camping needs. It’s ideal for spaghetti, of course, but campers can also spoon it over Texas Toast, fire-roasted potatoes, rice or any pasta. Go easy on the salt. The bacon and bouillon are already very salty.

 

12-ounce package bacon, chopped
1 pound lean ground beef
1 pound lean ground pork
2 medium onions, diced
3 large carrots, peeled and  chopped
2 large ribs celery or fennel, chopped
2 tablespoons minced garlic
1 tablespoon mixed dried Italian seasoning
3 chicken or beef bouillon cubes
3 cups water
6-ounce can tomato paste
1 packet beef gravy mix
2 cups dry red wine
2 cans, 28 ounces each, diced tomatoes
Salt, pepper to taste

    Fry out the bacon and remove excess fat. Keep stir-frying over high heat while browning ground meats, onions, vegetables and seasoning. Add 2 cups water and bouillon and bring to a boil. Stir to dissolve bouillon. In a small bowl whisk tomato paste with remaining 1 cup water and the gravy mix. Add to the pot with the wine and tomatoes. Bring to an active simmer and cook, uncovered, until it’s rich and thickened to taste.
    Cool and package for the freezer, allowing 3/4 cup to 1 ½ cups per serving. 

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Camping Recipes Keep it Simple

Blog copyright Janet Groene 2021.

Did you sign up for weekly reminders when new posts go live here yet you didn’t receive them? I just learned that some of my emails are going into Spam folders. I just checked mine and found many important, wanted emails there. Lesson learned: check your Spam folder regularly. 

 

 

 

 

 

 

 

 

 

CAMPING AND RV RECIPE OF THE WEEK
Pumpkin Punch
    This autumn version of hot buttered rum makes a hot drink for cold nights around a crackling campfire.

 

 
3 cups milk
½ cup canned pumpkin
2 tablespoons sugar
1 ½ teaspoons cinnamon
½ cup applejack, butterscotch schnapps or Galliano

    Heat milk with pumpkin, sugar and cinnamon until smooth. Stir in liqueur, heat gently and serve. Optional: top with a squirt of whipped cream. To make this without alcohol, substitute 1/3 cup thawed apple juice concentrate for the liqueur. 

 

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FREEZE AHEAD RECIPE OF THE WEEK
Loaded Monkey Breads    
    Make them by the carload, using your creativity to come up with add-ons. Loaded monkey bread can bulk up a skimpy supper, serve as breakfast, complete a lunch menu. Besides, it’s fun to put one on the table and let the family take it apart bite by bite.
    Don’t have a tube pan? These breads rely on an inner “chimney" for even baking.  Put a clean tin can in the center of a deep pan. Add weights such as dried beans or uncooked rice, and grease the outside. 

 
Start with:
1-pound loaf frozen bread dough
1 stick butter, melted

Grease a angel food cake pan or bundt pan. Thaw dough and pinch off walnut size pieces. 

This is just a start of suggested fillings:

* ½ cup crisp bacon bits+1/2 cup Parmesan cheese+1/4 up chopped, drained sun-dried tomato

    * 1/3 cup bottled pesto+1 cup chopped pepperoni+1/2 cup chopped, drained black olives

* ½ cup chopped walnuts+1 cup butterscotch baking bits+1/2 cup golden raisins

    * ½ cup crumbled Roquefort+1/2 cup chopped, drained roasted red peppers+1 cup diced pitted dates

* 1 packet orange gelatin dessert mix+1/1/2 cups mini marshmallows

    *1 ½ cups crumbled cooked sausage+1/2 cup dried cranberries+1 cup shredded Cheddar

* 2 sliced bananas+1 cup graham cracker or vanilla wafer crumbs+1 cup white chocolate chips

 

 

    Dip each bread bit in melted butter. Alternate layers of bread bits with fillings. End with melted butter over all. Let rise in a warm, draft-free place.  Bake at 350 degrees until golden brown. Cool completely, wrap and freeze. Thaw and serve warm or at “room” temperature. 

 

 

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Tips for the Camp Cook

    *Rainy day and desperate for something the kids can do? Stir ½ cup baby oil into 4 cups flour to make play dough. Colorin optional.

* Large paper sacks sold for yard cleanup are sturdy and stand-up. To make a big trash bin for your outdoor kitchen,  fold down a few inches evenly around the top and bag will hold its shape. Put rocks in the bottom as weights. Then insert a large plastic yard trash bag and you have a large, temporary trash bin. Keep dry and add new plastic bags as needed.

    * Save a pint or quart size mason jar and lid for storing muffin and runaway cupcake papers in a neat stack.

* Inexpensive, self-adhesive carpet squares make good cupboard and drawer liners for an RV. They cushion the load and hush the clatter.         

Campground Potluck Recipe of the Week
Orange Julius Angel Cake
 

10-ounce angel food cake
4-serving packet orange gelatin dessert
1 cup boiling water*
4-serving package instant vanilla pudding
1 2/3 cups milk
1 carton whipped topping, thawed but cold
10-ounce can mandarin oranges*

 

    Cut or tear the cake into bite size and place in a large bowl. Dissolve gelatin in boiling water and drizzle slowly over cake bits, tossing lightly as you go so cake is speckled with orange. Let cool.  Fold in prepared vanilla pudding and press cake pieces into a 9 X 13-inch dish or pan. Frost with topping, arrange well-drained oranges on top, cover with plastic wrap and keep cold.  Serve in squares. Makes 10 to 12 portions.  
    * Juice from the canned oranges may be used in the water measurement for the Jello.

If you collect recipes that are made entirely from pantry ingredients, see a new one each week at https://BoatCook.blogspot.com  Such recipes are a boon for boating and boondock camping but they can also save the day during a power outage after an ice storm or hurricane.