Friday, December 15, 2017

Camping and RV Meals for Holidays and Every Day

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com


Subscribe to this blog and Amazon sends it automatically to your device each week. Free trial.  









Camping and RV Recipe of the Week
“Turtle” Soup
Make a big kettle of this steaming soup using tortellini (little turtles), the pasta with a surprise inside. This pasta is available frozen, refrigerated or dry and with a choice of fillings, usually cheese. 
I prefer the dry version because it’s featherweight to carry. It may require an extra cup of water in this recipe. 


2 strips thick-sliced bacon, cut up
Large onion, diced
1 tablespoon minced garlic
10-ounce can chunk chicken
8 cups water
8 bouillon cubes (chicken, beef or vegetable) 
1 teaspoon crumbled dried thyme
½ teaspoon ground nutmeg
1 package tortellini 
15-ounce can tomato sauce
I package washed spinach, trimmed and cut up
Grated Parmesan

Cook bacon in a large kettle, gradually stirring in onion, garlic and chicken. Break up chicken. Add water and bring to a boil. Stir in bouillon to dissolve and add thyme, nutmeg and tortellini. Cook tortellini to taste and add remaining ingredients including as much spinach as you choose. Heat through and ladle into soup bowls. Pass the cheese shaker.  Serves 6.

Tips for the Camp Cook

* Forget pasty canned pasta. Look for the Victoria Chef brand of gourmet pasta in a jar. It comes in Penne Marinara or Penne Alla Vodka with secret ingredients including pasta made with egg whites to keep it firm. Sauces are slow cooked with whole plum tomatoes, herbs and real cheese. A 24-ounce jar serves two. 

* If you have a plastic spaghetti measure, use the smallest hole as a greens stripper. Pull through kale, collards and other large greens to separate leaves from stems.

* A microplane makes the best zester for citrus as well as a shredded for dry cheeses.  

* The peanut lighter is tiny but mighty.   I put one on every key ring so I’ll never again be caught without a way to light a fire. 


* There’s still time to order Cooking Aboard Your RV, 2nd Edition for gifting or yourself. 

* Use a grapefruit spoon to scoop seeds out of melons and squash. 

* Make cranberry vodka to use in drinks or recipes. Put 3 to 4 cups of vodka in a jar with a cup of dried cranberries and 1 teaspoon each orange extract and ground cinnamon. Close tightly and store in a cool, dry place. It’s ready in a week, better in two weeks. Strain through a fine sieve. 

Campground Potluck Recipe of the Week
Merry Cranberry Rice Salad

6 cups water
6 cups instant rice
Large red sweet pepper, finely diced
2 ribs celery, sliced
Large red onion, cut in thin crescents
2 cups dried cranberries 
Bottled citrus vinaigrette

Bring water to a boil, stir in instant rice, cover and let stand 10 minutes. Drain any excess water. Fold in red pepper, onion and dried cranberries with bottle vinaigrette to taste. Serves 12. 


How to provision your RV for two people, one week? Four people for three days?  How much spare food should you have for delays and emergencies? Survival Food Handbook is not just another prepper book. It’s guide to buying and using affordable, familiar supermarket supplies for camping and home. No high-priced survival foods needed.


Foil Recipe of the Week

Cook in foil on the campfire or grill or in the oven or a covered skillet. Eat from the foil and there is no dishwashing. 

Spaghetti Squash Marinara
1 medium spaghetti squash
Salt, butter, pepper
1 can or jar marinara sauce or your favorite spaghetti sauce

Cut squash in half across the equator and remove seeds. Cut a small slice from rounded ends so they will sit flat later.  Place cut side down on lightly greased foil. Close foil and grill, cut side down, until squash is tender.
Carefully open foil and turn squash cut side up.  (Careful! It’s hot). Fluff squash with a fork. Put in salt, pepper and butter to taste, then ladle in  sauce to taste. Close foil and return to the grill to heat through. Serves 2. 


Friday, December 08, 2017

Quick Camping Meals Great for Busy Days at Home Too



Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com





Camp and RV 
Recipe of the Week


San Francisco Fish Stew
1 pound of skinless, boneless fish fillet
2 tablespoons olive oil
Medium onion, diced
1 teaspoon minced garlic
Small green pepper, seeded and diced
Small can mushrooms, drained
14.5-ounce can diced tomatoes
6-ounce can of tomato paste
1 1/2 cups water
1 chicken or fish bouillon cube
1 teaspoon sugar
Salt, pepper to taste

Thaw fish and cut it in bite size. In a saucepan, sizzle vegetables in hot oil. When they are tender and starting to brown, add tomatoes, tomato paste, water and bouillon. Bring to a boil, stir to dissolve bouillon and drop in fish just until it firms up. Adjust seasonings. Ladle into soup bowls and serve with sourdough bread. Serves 4. 
Optional: For more vegetables, stir in a can of mixed vegetables. It’s mostly potatoes and carrots. 

Campground Potluck Recipe of the Week
Sweet Potatoes and Apples

A welcome change from the gooey, over-sweet “candied” sweet potatoes with marshmallows, this side dish can be baked in the oven, slow cooker or heated on the stove.

Large can (about 2 pounds) sweet potatoes, drained
1 can of apple pie filling
½ stick butter
1 cup finely crushed cornflake crumbs
1 tablespoon sugar
1/4 teaspoon cinnamon

Cut up sweet potatoes or mash slightly. Run a knife through the opened can of apples to cut them into chunks. Fold apples into sweet potatoes and heat gently. In a small skillet melt butter and stir in cornflakes, sugar and cinnamon over medium heat, stirring until cornflakes are golden. Sprinkle  over dish just before serving. Serves 8 to 10. 


Cooking Aboard Your RV, 2nd Edition  
 has more than 200 recipes that save time, space, mess and hassle. Living Aboard Your RV, 4th Edition,  is a guide to the full-time life on wheels. It begins with making the decision, ends with easing out of the lifestyle when the time comes.





Camp Cook Tips

* Lower the calories in a fruit cobbler by using a sprinkling of crunchy granola atop the fruit instead of a heavy biscuit or batter topping. 

* Make Turtle Cake. Buy a Boston cream pie at the bakery. Just before serving, drizzle the top with butterscotch ice cream syrup and scatter with roasted pecans. 

* Buy thin-sliced, 4-inch salami in the deli and press it into muffin pans to form edible cups. Fill cups 2/3 full with cornbread batter, made according to package directions. Bake at 400 degrees about 8 minutes or until cornbread is firm and lightly browned.

* Need a birthday cake and don’t have an oven?  Make a dozen (or more) crepes in a 10-inch skillet. Frost alternately with raspberry jam and cream cheese frosting. Stack and sprinkle with powdered sugar. 


Foil Recipe of the Week
Chicken and Tangy Rice
Go for the best quality chicken nuggets. Supermarkets also carry fully cooked chicken pieces that have no breading at all.

Per portion:
1 thin slice from a large, sweet onion
½ cup cooked rice
Heaping tablespoon chopped marinated artichoke
About ½ cup chicken nuggets, thawed
1 tablespoon ketchup

Butter or grease the center of a large square of foil and place an onion slice on it. Bring up sides of the foil to form a dish. Put rice on the onion and top with artichoke and chicken. Drizzle with ketchup. Bring corners of the foil together and twist to form a “kiss”. Place over well-started coals, in a 350 degree oven or in a heavy, covered saucepan to heat through. 



Friday, December 01, 2017

PDQ Camping and RV Meals

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com


Subscribe to this blog for Kindle and it comes to your device automatically each week from Amazon. Free trial.

Camping and RV Recipe of the Week
Dan Dan Noodle Bowl
So-called “brown ‘n serve” sausages come in both links and patties and in pork, turkey, beef and a turkey-pork mixture. They’re a versatile camping shortcut ingredient because they are pre-cooked. 


8--ounce package of cooked pork sausage
3 cups chicken broth OR
3 cups water plus 3 teaspoons powdered chicken bouillon
1 teaspoon garlic powder 
1/4 teaspoon dried red pepper flakes, cut up
8- to 10-ounce package of round Chinese egg noodles
1 tablespoon each vinegar, sesame oil and vegetable oil
2 tablespoons each soy sauce and peanut butter
Optional toppings: (see below)

Thaw and chop sausage fine. Set aside.  Bring broth to a boil with garlic powder and red pepper flakes. Stir in noodles. When they are done, stir in remaining ingredients until peanut butter melts and everything is well mixed. . Heat through and serve topped with minced cilantro, sliced scallions, chopped dill pickles  and/or chopped peanuts. Serves 4 to 6. 

Tips for the Camp Cook

* Who needs a panini press? All you need is two skillets and a rock or brick. Put the panini in one pan, cover the bottom of the second skillet in nonstick foil, place the skillet  over the panini and weight it down with a rock.  


*Grilling a splatchcock chicken? Weight it down with a foil-covered brick and tent it with foil. 

* Make healthful candy. Stuff whole, pitted dates with dried apricots. Add sparkle by rolling  in fruit flavored dry gelatin dessert mix. 

* Make canned green beans or carrots come alive again. In a small, nonstick skillet, heat 2 tablespoons oil with a teaspoon of minced garlic. Stir in ½ cup of panko and one teaspoon each dried tarragon and dried lemon peel. Cook until panko is golden brown. Sprinkle on heated vegetables. 

* Instead of shredded lettuce to top your taco salad, try spiralized zucchini, carrot or other vegetable. 

Campground Potluck Recipe of the Week
Radi-culous Salad

16-ounce package of red radishes
1 cup radicchio, cut in thin strips
Medium red onion, cut in thin crescents
½ cup minced fresh parsley 
1/3 cup finely sliced mint leaves
16-ounce package shredded cabbage for cole slaw
Bottled red wine vinaigrette
Trim radishes and cut in thin slices. Toss with the rest of the vegetables and red wine vinaigrette to taste. Serves 10. 
Cook’s note: to cut mint and other  leaves such as basil,  roll up several at a time and snip with scissors. 


A gift for yourself or an RV friend. 
Cooking Aboard Your RV, 2nd Edition features more than 200 shortcut recipes for RV travel. Save water, fuel, space, hassle and time. Eat right, prep easy, camp like you mean it.




Foil Recipe of the Week
Here’s a vegetarian breakfast, lunch or supper to cook in foil, eat from the foil. As it cooks it forms a tasty patty. Some will want to put ketchup on it. 
Potato Puff
16-ounce carton of mashed potatoes
2 raw eggs 
2 chopped hard-cooked eggs
1 teaspoon garlic or onion salt
1/4 teaspoon ground nutmeg
1 cup shredded yellow cheese such as Cheddar
1 cup finely sliced baby spinach (optional)
Whisk raw eggs, then stir into mashed potatoes. Fold in hard-cooked eggs, seasonings, spinach and cheese. Lay out 4 squares of nonstick foil and generously grease centers. On each, plop a portion of the potato mixture. 
Bring up corners of the foil and twist to seal. Place on the grate over low-medium heat until golden on the bottom and set in the center. For food safety, interior temperature should be 160 degrees. 
Note: The new pocket-size, instant thermometer probes can be used right through the foil. Just be careful of hot foil and steam. 



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Friday, November 24, 2017

Cooking for Camping and RV Trips

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com




Subscribe to this blog for Kindle and Amazon sends it automatically each week. Free trial. 


Camping and RV 
Recipe of the Week
Dan Dan Noodle Bowl

So-called brown ‘n serve sausages come in pork, turkey and a mixture, in both links and patties. They’re a versatile camping shortcut ingredient.

8--ounce package of cooked pork sausage
3 cups chicken broth OR
3 cups water plus 3 teaspoons powdered chicken bouillon
1 teaspoon garlic powder 
1/4 teaspoon dried red pepper flakes
8- to 10-ounce package of round Chinese egg noodles
1 tablespoon each vinegar, sesame oil and vegetable oil
2 tablespoons each soy sauce and peanut butter
Optional toppings: (see below)

Thaw and chop sausage. Set aside.  Bring broth to a boil with garlic powder and red pepper flakes. Stir in noodles. When they are done, stir in remaining ingredients until peanut butter melts and everything is well mixed.  Heat through and serve topped with minced cilantro, sliced scallions, chopped dill pickles  and/or chopped peanuts. Serves 4 to 6. 

Tips for the Camp Cook

* Who needs a panini press? All you need is two (preferably the same size) skillets and a rock or brick. Put the panini in one pan, cover the bottom of the second skillet in nonstick foil, place the skillet  over the panini and weight it down with a rock in it. 

*Grilling a splatchcock chicken? Weight it down with a foil-covered brick and tent it with foil. 

* Make healthful candy. Stuff whole, pitted dates with dried apricots. Add sparkle by rolling  in fruit flavored dry gelatin dessert mix. 

* Make canned green beans or carrots come alive again. In a small, nonstick skillet, heat 2 tablespoons oil with a teaspoon of minced garlic. Stir in ½ cup of panko and one teaspoon each dried tarragon and dried lemon peel. Cook unti pank is golden brown and sprinkle on heated vegetables. 

* Instead of shredded lettuce to top your taco salad, try spiralized zucchini, carrot or other vegetable. 

Campground Potluck Recipe of the Week
Radi-cal Salad

16-ounce package of red radishes
1 cup radicchio, cut in thin strips
Medium red onion, cut in thin crescents
½ cup minced fresh parsley 
1/3 cup finely sliced mint leaves
16-ounce package shredded cabbage for cole slaw
Bottled r ed wine vinaigrette

Trim radishes and cut in thin slices. Toss with the rest of the vegetables and red wine vinaigrette to taste. Serves 10. 
Cook’s note: to cut mint and other  leaves such as basil,  roll up several at a time and snip with scissors. 


More than 200 shortcut recipes for RV travel save water, fuel, space, hassle and time. Eat right, prep easy, camp like you mean it. Read it, gift it. Cooking Aboard Your RV, 2nd Edition. 


Foil Recipe of the Week
Here’s a vegetarian breakfast, lunch or supper to cook in foil, eat from the foil. 

16-ounce tub of mashed potatoes
2 raw eggs 
2 chopped hard-cooked eggs
1 teaspoon garlic or onion salt
1/4 teaspoon ground nutmeg
1 cup shredded yellow cheese such as Cheddar
1 cup finely sliced baby spinach (optional)

Whisk raw eggs, then stir in mashed potatoes. Fold in hard-cooked eggs, seasonings, spinach and cheese. Lay out 4 squares of nonstick foil and generously grease centers. On each, plop a portion of the potato mixture. Bring up corners of the foil and twist to seal. Place on the grate over low-medium heat until golden on the bottom and eggs are set. For food safety, interior temperature should be 160 degrees. 
Cook's Note: The new pocket-size, instant thermometer probes can be used right through the foil. Just be care of hot foil and steam. 


Friday, November 17, 2017

Let's Eat! Camping and RV Recipes

Blog copyright Janet Groene, all rights reserved. To ask about placing one ad, one link for one year on all six Groene sites for one low rate, email janetgroene@yahoo.com




Subscribe to this blog for your e-reader and Amazon will send it to your device automatically each week. Free Trial.













Camping and RV Recipe of the Week
Mediterranean Skillet
Bok Choy is more than an Asian specialty. See what it does for this simple skillet meal. The spinach-like leaves and celery-like stalks give you two ingredients in one healthful stalk.

2 tablespoons olive oil
1 pounds lean ground beef or turkey
2 teaspoons minced garlic
1 red onion, sliced in crescents
1 bunch bok choy, cut up (4 cups)
1 tablespoon mixed Italian seasoning
1 teaspoon beef or chicken bouillon or base
1 cup water
15-ounce can white beans
15-ounce can baby carrots, drained 
½ cup crumbled feta cheese

Heat oil in a skillet and brown meat, breaking it up and gradually stirring in garlic and onion. When meat is done, stir in bok choy until it’s crisp-tender, then add seasoning, bouillon and water. Stir and add beans and carrots. Cover and heat through. Sprinkle with feta. Serves 4 to 6. 


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RV or Home Pantry for Emergencies? 

Survival Food Handbook covers stow-able supermarket foods from A to Z . It includes hundreds of recipes that require no fresh ingredients. This book is only about food and only about supermarket supplies. No high-priced “prepper” foods needed.  

Camp Cook Tips

*Bring a store-bought cheesecake camping and make it your own Simmer a cup of sour cream with a half cup of maple syrup in an open pan about 10 minutes so it thickens. Drizzle over the cheesecake and sprinkle with broken pecans, walnuts or hazelnuts. 

* Don’t cook acid dishes, such as tomato-based recipes, very long in iron cookware. It lifts out the pan’s “seasoning”. 

* A common tip is to make dried beans cook faster by adding a pinch of baking soda. Don’t do it. It reduces vitamins, and may also affect the taste. 

* When making chili, substitute diced butternut squash or sweet potatoes  for all or half the beans. Slow-cook, pressure cook or simmer until vegetables are  done. 

* Make a gourmet sauce for plain pound cake,  pudding, lady fingers. Stir 1/4 cup apple brandy into a 10-ounce jar of butterscotch ice cream topping. Serve cool or boil to remove alcohol and serve it warm. . 


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For yourself or a camping friend, Cooking Aboard Your RV, 2nd Edition, has more than 200 swift and shortcut recipes that save water, time, mess, hassle. 













Campground Potluck Recipe of the Week
Party Pineapple Cheese Log

I make this easy appetizer  in one bowl and divide it  into two logs, one rolled in finely chopped nuts and the other in finely chopped parsley. Surround one with cruditès and one with crackers. The secret to the taste and texture is to wring the crushed pineapple really, really dry.




16-ounce can of crushed pineapple
3 packages, 8 ounces each, cream cheese
1/4 cup Worcestershire sauce
1 teaspoon lemon zest
1 cup grated extra sharp Cheddar cheese (optional)
Minced parsley or chopped nuts
Crackers or veggies for serving

Drain the pineapple, saving juice. Then place it in a clean kitchen towel and wring it dry. Soften cream cheese at “room” temperature and mix in Worcestershire, Cheddar if using,  and lemon zest. Form into two logs. Scatter nuts or parsley on a sheet of wax paper and roll to coat the outside of each log. Wrap and chill. 

Foil Recipe of the Week
Cook it in foil on the campfire, grill, in the oven or in a covered skillet and eat out of the foil. Dirty Rice is a soul food classic traditionally made with ground chicken giblets. Your shortcut is to use cooked turkey sausage. Assemble the dish on a platform of onion and pepper. You’ll need four slices of each. Save the rest for another use. 

Dirty Rice

8-ounce pkg. cooked turkey link sausage such as Banquet Brown ‘n Serve , thawed
1 cup baby spinach, trimmed and chopped
3 cups plain cooked rice 
1 teaspoon garlic salt
½ teaspoon smoked paprika 
1 can chicken gravy

Large sweet  onion, sliced 1/4 inch thick
Large green pepper, seeded and sliced into rings

Chop sausage. Remove any large stems from spinach and chop the rest. Fold sausage and spinach into rice with garlic salt, paprika and only enough chicken gravy to moisten the mixture.

You can always add more gravy later. Take the label off the (open)  can and sit it in a pan of hot water to heat it. 

Lay out four squares of foil. Spray or oil centers and place an onion slice on each. Place a pepper ring atop the onion. 

Bring up sides of the foil to firm a shallow dish and fill pepper rings with rice mixture. Bring corners of the foil together and twist to seal package and form a handle. Place over low-medium coals and cook 20 minutes. Beware hot steam when you open the package. Serves 4. 



 

Friday, November 03, 2017

Real Recipes for Real Camping and RV Travel

blog copyright janet groene, all rights reserved. To ask about rates to place your ad on all six Groene sites for one year, one low price, email janetgroene@yahoo.com


Subscribe to this blog for your Kindle and Amazon sends it to your device automatically each week. Free trial









Camp and RV 
Recipe of the Week
Minute Minestrone
This dish can be vegetarian if you wish and, if you use a non-dairy cheese, it’s vegan. For a meatier soup add  thawed meatballs.

2 hefty handfuls of baby spinach
1 tablespoon olive oil
1 tablespoon minced garlic
1 quart chicken, beef or vegetable broth OR
1 quart water and 4 bouillon cubes 
15-ounce can of kidney beans
14.5-ounce can of diced tomatoes
½ cup small pasta or broken spaghetti
Parmesan cheese

Remove any large stems from spinach and tear it up. It will shrink greatly in cooking. Set aside. In a soup pot, sizzle garlic in oil but don’t brown it. Add broth, bring to a boil and stir in beans, tomatoes and pasta. Cook until pasta is tender. Serves 4. Pass the Parmesan. 




The perfect gift for anyone who lives good,  quick food, camping, travel  and more food. Keep one copy at home for planning, one in the RV for cooking. Cooking Aboard Your RV, 2nd Edition. 









Campground Potluck Recipe of the Week

Apple Cream Squares
1 package yellow cake mix
1 stick butter
½ cup shredded coconut
2 cans apple pie filling
2 cups sour cream (1 pint)
2 eggs
½ cup sugar

Grease a 9 X 13-inch pan. In a bowl cut butter into cake mix and stir in coconut. Press in the pan and bake 10 minutes at 350 degrees. Spread with apple pie filling. Whisk sour cream, egg and sugar and spoon over apples. Bake 25 minutes or until topping is set and crust golden brown. Cut in squares. 


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 If you’ve had trouble finding the incredible new Stove Wrap, sold for both home and RV stoves, it’s now available at Amazon in kit form or a custom fit for your Suburban or Atwood RV stove. A complete breakthrough in stove protection, the material is coated fiberglass that is heat resistant to 550 degrees F.


Place it over the stove top, leaving only the gas or electric burners exposed. Spills don’t bake on. Just wipe them off. A sheet of Stove Wrap can also be placed on the oven floor. 



 A custom cover for the three-burner Atwood RV stove is under $45.  A Stove Wrap kit for under $30 includes a sheet of the product and tools to measure and cut to fit any stove. It’s a special find for RV cooks who have a smooth cooktop that is also used for counter space because it protects the surface from scratches.
   This is a product that will pay for itself many times over.

Tips for the Camp Cook

* To make a half dozen tart shells in a toaster oven, unroll one pre-rolled pie crust. Cut in 6 wedges. Lightly ball up each and press into a muffin cup, shaping with your fingers. (Do no overwork dough or it becomes tough.)  Prick with a fork. Fill each with a ball of nonstick foil to hold its shape.  Bake in regular oven, convection oven or toaster oven. Remove foil at once. Fill with pudding, fruit pie filling, etc.

* No tortilla chips? Make nachos with French fries, sweet potato fries, Tater Tots, potato chips, thawed and baked onion rings, veggie chips, Fritos. Other suggestions? Please share. 

* Saute 3 to 4 teaspoons of minced garlic in 2 tablespoons olive oil. Don’t let it brown. Add ½ cup water, 1 teaspoon powdered chicken or vegetable bouillon  and a medium head of cauliflower, cut up. Cover,  cook to mush and mash with a potato masher. Stir in 1/3 cup grated Parmesan cheese. Toss with 4 servings hot spaghetti or other pasta. Pass the cheese shaker and pepper mill. 

* To make a fake, but quick,  butternut bisque whisk a can of pumpkin and a can of condensed cream of chicken/mushroom/celery soup into a quart of chicken or vegetable broth. whisk until hot and smooth. Season to taste. 

* Powdered lemonade mix is an easy, inexpensive way to add spritz of lemon to marinades, rubs, salad dressing, drinks, sauces. 

Foil Recipe of the Week
Cook in foil, eat from the foil. Holland onions are pre-cooked and mild, an ideal way to add  sweet, flavorful onions to any dish. 
Hoppin’ John

1 jar of onions (called Holland onions)
Cooked rice such as rice in a pouch
Canned black-eye peas
Canned chunk ham
Hot sauce 

Drain and slice onions. Set out a square of foil and spray or butter the center. Bring up sides to form a bowl. Add rice, ham and onion to taste and a drop or two of hot sauce. Bring corners of the foil together and twist.
Heat over medium coals. Pass the hot sauce. 




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Friday, October 27, 2017

Fast Track Recipes for Camping and RV Travel

Blog copyright Janet Groene, all rights reserved. To donate $5 to this blog  use your PayPal account to janetgroene@yahoo.com




Subscribe to this blog for Kindle and Amazon sends it to your device automatically. Free trial.







Camp and RV 
Recipe of the Week

Un-Pulled BBQ Pork and Beef
Start with coarsely ground meats and save yourself from the messy, last-minute step of shredding meat. 

1 pound coarse-grind lean beef
1 pound coarse-grind lean pork
3 medium green bell peppers, seeded and died
3 medium onions, peeled and diced
8-ounce can tomato sauce (1 cup)
1/4 cup each vinegar and dark brown sugar
2 tablespoons chili powder
1 teaspoon each salt and Worcestershire sauce

Brown beef and pork in a large pot or skillet, gradually stirring in peppers and onions. In a bowl whisk tomato sauce, vinegar, brown sugar, chili power, salt and Worcestershire. Pour over meat. Cover and cook over low heat until vegetables are tender. Serve in buns or over potatoes, pasta, noodles, etc. Serves 8 to 10. Freezes well for future use. 


Campground Potluck Recipe of the Week

Slow Cooker Pizzataters
Big-box stores and many supermarkets now carry large, restaurant-size  cans and packages. Canned potatoes are a big time saver for camping and RV trips. If you peel and slice your own you'll need about 10 cups. 

#10 can of sliced potatoes, drained
2 large onions, peeled and sliced
2 ounces pepperoni, diced
8-ounce package grated mozzzarella cheese, divided
2 cans, 8 ounces each, pizza sauce


Alternate layers of potatoes, onions and pepperoni, using some of the mozzarella but saving a handful for a topping later. Drizzle with pizza sauce and cook 6 hours on Low. Sprinkle with remaining mozzarella. Cover until cheese melts and serve. Makes 12 servings.




Camp Cook Tips of the Week
* Sprinkle the bottom of a buttered casserole lightly with sugar-frosted cornflakes before adding berries for cobbler.  Flakes will absorb excess juice and add sweetness.

* When making stew, cut up root vegetables very fine and nobody will notice that some lower-calorie turnips and rutabagas are replacing high-calorie white potatoes.

* Make mess-free s’mores in foil. On a square of foil, cover ½ cup graham cereal squares with 1 tablespoon miniature chocolate chips and about 1/4 cup miniature marshmallows. Bring up 4 corners of the foil and twist to seal. Heat over low-medium coals.

* When you need to cook over well-started coals, make a campfire on half of the fire ring. When it burns down enough to cook on, start a second fire next to it. As it burns down it can provide fresh coals to the cooking fire.

* Make easy cranberry sauce. Cook a 12-ounce package of cranberries in a cup of orange soda, regular or sugar free. When berries pop, fold in a cup of golden raisins and a teaspoon of cinnamon. Cover and let steep until raisins are plump. If sauce is too thick, thin with more soda.  



Janet Groene’s cookbook, Cooking Aboard Your RV, 2nd Edition, has more than 200 shortcut recipes for camping and RV trips. Buy it for yourself or a gift.





Foil Recipe of the Week


Vegan Strombolis


The beauty of these hot sandwiches for singles or couples is that you can make them ahead, and heat only as many as needed each day.

6 sub rolls or large hot dog buns, split and spread

Small can mushroom bits and pieces, well drained
2 to 3 tablespoons ketchup to taste
1 can condensed vegetarian lentil soup
½ teaspoon mixed Italian seasoning
 Heaping cupful of coarsely grated non-dairy “Cheddar” cheese

“Butter” cut sides of rolls generously, using a non-dairy spread. This keeps the filling from soaking into the bread.

Mix mushrooms, ketchup, soup, seasoning and cheese. Fill buns. Wrap in foil and keep refrigerated up to three days. d. Heat over the campfire or in the oven or a covered skillet. Take care when opening foil. Steam is very hot. 
Strombolis can also be heated in the microwave but instead of foil, wrap in waxed paper or parchment.