Friday, January 21, 2022

Easy Eating for Camping and RV Travel

Blog copyright Janet Groene 2022. To pay $10 a year in support of this free weekly blog use Payoal to pay to janetgroene at Thank you.



Puff Pastry Pasties

 Take a cue from Cornish miners, whose lunch buckets were filled with savory pasties filled with whatever the cook could provide each day. Eat them cold or warm them over the campfire or in the oven, skillet or microwave. Bake them at home if you like. Then keep chilled up to three days to eat in camp and on day hikes.
    Use leftover mashed potatoes or whisk hot water into potato flakes until creamy. Let steep a few minutes and stir in a little cream. 

Pasties are good hot or cold

17-ounce package frozen puff pastry
1  tablespoon olive oil
1 pound shaved deli meat
Small onion, diced very fine
Salt pepper
2 tablespoons flour
Small can (2/3 cup) evaporated milk
2 cups prepared mashed potatoes
½ teaspoon cinnamon
1 egg, beaten with 1 tablespoon water

    Thaw pastry and cut in 3- or 4-inch squares.  In a skillet, sizzle meat in hot oil, stir in flour and whisk in milk to make a thick sauce. Stir mashed potato with cinnamon and add to meat mixture.
    At this point the filling can be refrigerated and saved. 

 To proceed:

Lay out half the pastry squares and place a mound of the meat filling on each.  Do not over-fill. Top with another square of pastry. Whisk egg and water until light and brush on pastry. Seal by pressing edges with a fork.  
    Bake squares at 375 degrees until golden brown. Cool, wrap and keep cold.  If you serve at once, be careful of hot steam. 

See more of Janet’s shortcut,  galley-ready recipes at

Tips for the Camp Cook

    * Feed more people with your Sloppy Joe recipe by adding a can of whole kernel corn and/or a can of pork and beans.

* The best campfire is in two sections, one of well-started coals for cooking and another fire kept crackling hot to feed the cooking fire with new coals as needed.

    * Camp cook checklist: check stove and fuel supply before leaving on your trip. Have extra butane, propane cartridges, etc. They aren't easy to find when you're on the go.

* Have a plan or place for disposables, recycling, burnables, soiled laundry. They begin to add up from the first day of the trip.

Campground Potluck Recipe of the Week
Chicken Pot Stickers

    This is a fun finger food to serve at a potluck or tailgate party where someone is always presiding over the grill or a burner.  The recipe is easily doubled. 


4-ounce can deviled chicken spread
1/4 cup finely chopped pecans
1 hard-boiled egg, well mashed
1 tablespoon real bacon bits
30 small wonton squares
1 egg, beaten with 1 teaspoon cold water

    Use a fork to mash chicken spread, egg, pecans and bacon bits into a paste. Lay out several wontons at a time, moisten a finger in the egg mixture and wet wontons all around the edge. Put a small dab of the chicken mixture in the center (do not over-fill). Fold over to form a triangle and press gently to seal. Cover filled wontons with a damp towel to await cooking.
    Spray a large nonstick skillet and heat a shallow layer of vegetable oil until it shimmers. Fry wontons on both sides until golden brown. Serve hot.  Makes 15 pot stickers.
    Cook’s note: These pot stickers are good alone,  or create a dipping sauce by whisking together 1 cup chicken bouillon or broth, 2 tablespoons creamy peanut butter and 1 tablespoon soy sauce. 

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Big Pig Cassoulet (say cass-soo-lay)


  This big, meaty  recipe serves a dozen or more and can be stretched adding more beans.  Make it in a big pot and freeze for future camping trips in portions large or small to suit your crew.  


2 pieces thick-sliced bacon, cut up
4 medium onions, diced
4 tablespoons minced garlic
4 pounds lean, boneless pork pieces
1 pound lean bulk sausage
2 cups water
1 tablespoon powdered chicken bouillon
32-ounce can diced tomatoes
2 tablespoons dried parsley flakes
2 cups dry white wine
1/3 cup tomato paste
3 to 4 cans white beans such as Great Northern or cannellini

    In a large pot, sizzle bacon, gradually adding onions, garlic, pork and sausage until sausage is crumbly and everything is browned. Spoon off excess fat, but do leave some for flavor.  Add water, bouillon, tomatoes, parsley flakes, wine and tomato paste. Cover and simmer until pork is very tender. Add salt and pepper to taste.  Cool and put on freezer containers, allowing 1 to 1 1/2 cups per serving.

Optional garnish:
2 pieces thick-sliced bacon, cut up
About 1 cup bread crumbs

Fry out bacon until crisp, then stir in bread crumbles to brown them and absorb bacon fat.

Serving options.
    Serve as is or spoon heated cassoulet over baguette slices, mashed potatoes, pasta or rice. To garnish, heat the additional bacon in a skillet until pieces are crispy and fat rendered. Mix in bread crumbs until crumbly. Sprinkle over heated cassoulet just before serving.

Cook's note: To save freezer space, freeze this cassoulet without beans and add them in camp.  



Friday, January 14, 2022

Meals on Wheels for Camping, Glamping & RV Travel

Blog copyright Janet Groene 2022. To donate $10 a year in support of this free weekly blog use your Paypal account to janetgroene at



 Where and how will you camp, glamp, pitch a tent, light a fire, use your RV range or otherwise eat while traveling? Open fire or stove?  Propane or induction? Running water and electric or no hookups? Ice box, refrigeration or no cooler at all? I’ve been there. See my tips and recipes for all camping scenarios. Questions? Contact me.





    It’s not smart to cook in just any plastic bags but  Crockpot™ Slow Cooker Liners are BPA-free,  meet the requirements of US FDA 21CFR 177.1500 and can be used to heat foods in a few inches of hot water atop the stove. Prepare this dish at home,  keep cold in a Slow Cooker Liner and heat gently  in a covered pan with a few inches of water.
        Then ladle food out of the liner rather than lifting out the bag.   Later you can use the clean, hot water in the pan for dish washing.

Hot ‘n Spicy Sloppy Jose

6 medium onions, diced
1 tablespoon brown sugar
3 tablespoons vegetable oil
20-ounce package ground beef
2 tablespoons chili powder
14-ounce bottle hot ketchup
14-ounce bottle regular ketchup
16-ounce package shredded cheese


    Line a bowl or pan with a slow cooker liner. Set aside. In a large skillet or dutch oven, sizzle onions in hot oil with brown sugar, stirring until they are brown and flavorful.  Add ground beef and brown it. Stir in remaining ingredients until cheese melts. Add to the bag.  When it’s cool, carefully lift out the bag and seal with a twist tie or plastic bread wrapper snap. Put the liner in a zip-top bag to protect it. Chill and save up to three or four days.
    To heat in camp, immerse slow cooker liner in a few inches of hot water in a saucepan. Cover and heat gently. Spoon Hot ‘n Spicy Sloppy Joe over Fritos, steamed rice, pasta or  campfire-baked potatoes. It can also be served in buns. 


MORE THAN 200 QUICK AND DELICIOUS RECIPES plus and tips galore make up Cooking Aboard Your RV, a cookbook for campers. For yourself and it's also  the perfect gift for RV newbies and wannabes.



Tips for the Camp Cook

    * Homemade or commercial biscuit mix is one of the most versatile supplies to have on hand.  Make breads, muffins, desserts, main dishes such as Impossible Pies.  Watch use-by dates on the box.

    * Make RubyBerry Sauce to spoon warm or cold over ice cream, plain pound cake or  pudding for dessert. It’s also good over rice pilaf, grilled chicken or pork chops. ½ cup water + 4 teaspoons cornstarch, 1/3 cup sugar. Cook, stirring until thick and add  1 can whole cranberry sauce. If too thick, thin it with water, fruit juice or liqueur such as Triple Sec. 

    * Heat 2 cans Dinty Moore  beef stew with a quart carton of beef  broth. Mix 1 ½ cups biscuit mix with water, milk  or broth to make a stiff dough. Drop by tablespoons on simmering stew. Cover, cook 10 minutes, uncover and cook 10 minutes more.



    * Mix 1 pound bulk sausage with 1 cup biscuit mix. Form into small balls. Bake until golden brown and test done at 160 degrees. Ideal poppers for snacks on the trail or at the table.






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Marvelous Marinated Mushrooms
    Finger foods are not just the easiest items to bring to the potluck table, they are the most popular. Great for tailgating too.

2 pounds small, whole mushrooms
2/3 cup each beer and olive oil
1/4 cup fresh lemon juice, dried parsley flakes
1 tablespoon each dried tarragon, thyme, basil
Small onion, minced
1 teaspoon each salt, white pepper, garlic powder


     Clean and trim mushrooms and place in a large zip-top bag. Mix marinade ingredients well  and add to the bag. Refrigerate 6 to 12 hours, turning several times.  Snip a corner off the bottom of the  bag and drain away marinade (NOT into the RV sink or the ground). Put a toothpick in each mushroom and arrange on a serving dish. Serves 12 to 16. 



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    Big family? Small family? Just you alone? Make a big batch of this recipe and freeze in right-size portions to enjoy later in camp. This recipe for a frozen dessert is ideal for freezing in individual disposable or reusable plastic containers.


1 cup sugar
4 to 6 cups cut up strawberries
2 packages, 8 ounces each, cream cheese
2 cups sour cream
Small can crushed pineapple, drained
10-ounce can mandarin oranges, drained 

   Mix sugar and strawberries and set aside. Juice will form.  Mix softened cream cheese with sour cream until creamy. Fold in drained pineapple and oranges. Add undrained strawberries, mix well and put in containers, allowing ½ to 2/3 cup per serving.  Freeze. Thaw 10 to 15 minutes before serving.

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Friday, January 07, 2022

Campground Cooking with Janet Groene

Blog copyright Janet Groene 2022. To donate $10 a year in support of this free weekly blog use your Paypal account to janetgroene at

I'm back after an unexpected hospital stay put a crimp in my Christmas. All is well, so let's get out there and CAMP!


Pan-Poached Chicken
    One big skillet, one big gourmet dinner. You choose the size of the chicken portions depending on your own appetites.

1 cup white wine
8 ounces sliced mushrooms
3 medium shallots, minced
½ teaspoon dried dillweed
    Bring to a low boil in a skillet and poach
4 portions boneless, skinless chicken breast

Meanwhile, whisk
Small can evaporated milk
1 tablespoon Dijon mustard
Pinch salt, pepper
1 tablespoon drained, chopped capers
2 teaspoons cornstarch

    When chicken tests done at 170 degrees, push it aside and add milk mixture to pan juices. Stir until sauce thickens and serve chicken with sauce and chunky bread or over steamed rice or crisp Chinese noodles. 


Fritolicious Wings
    Ideal for snacks, tailgating or a light supper, these wings are addictive alone or with a dip such as ranch dressing laced with hot sauce. (Take it easy on the heat depending on how much spice is in the taco seasoning.)  Fritos should be crushed fine, so use a blender or  food processor if possible. 


 3 pounds chicken wings
½ cup flour
1l packet taco seasoning
1 stick butter
2 to 2 1/2 cups finely crushed Fritos corn chips

    Separate wings into three pieces. Discard bony tips or save them to make chicken broth. Pat chicken pieces dry.  Mix seasoning and flour in a large bag, add wings and toss to coat.
    Melt butter.  Set the oven to 375 degrees. Spread crushed Fritos on a paper plate. Dip coated wings in butter, then crushed chips. Arrange them on a baking pan lined with nonstick kcoil, touching but not overlapping.  Sprinkle with any remaining Fritos crumbs.  Bake 30-35 minutes or until crusty and golden. Serve with dip as an appetizer. 



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Choked-Up Chicken

 1 ½ pounds boneless, skinless chicken breast
Salt, pepper
2 tablespoons minced garlic
1 can sliced mushrooms, drained
½ stick butter

    Cut chicken in bite size. Lightly sprinkle with salt and pepper and brown in butter with a mushrooms and garlic.
14-ounce can artichoke hearts, drained and cut up
1/4 cup sherry wine

    When chicken is done, add artichokes and sherry and bring to a boil. Simmer to blend flavors and burn off alcohol. Divide into packets, allowing ½ to 2/3 cup per serving. Freeze. Thaw, heat and serve with cauliflower rice, buttered noodles or a colorful medley of steamed vegetables.

Tips for the Camp Cook

    * Easier than hash browns with your morning eggs. Coarsely crush 3 cups shoestring potato sticks. Beat some eggs until frothy with 1/4 teaspoon cayenne pepper. Mix  with the potato rubble. Spread in a buttered nonstick skillet. Cover and cook over low flame until potato layer is solid and golden brown on the bottom. Cut in wedges.

    *  To make an easy glaze for grilled meat or fish combine one part honey with one part sherry. Brush on during last few minutes. 

    * Add a golden glow to your rice pilaf by adding a pinch of turmeric.

    * Bake a brownie mix in a pan twice as large as called for on the package. Cut  the thin brownies in bite size squares and bag them to take camping. When you get to camp, whisk cold milk into a  packet of instant chocolate or vanilla  pudding and fold in brownie squares for a moist, yummy dessert. 

See more of Janet Groene’s galley-tested recipes at

Friday, December 03, 2021

Campground Cooking with Style and Sass

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


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Caramel Pumpkin Icebox Dessert

    Make this no-bake dessert  ahead of time at home to take camping or tailgating,  or whip it up easily in camp. 

1 box graham crackers (you won't need the whole box)
8-ounce brick of cream cheese
1 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon  butter-rum or maple flavoring
15-ounce can pureed pumpkin (not pumpkin pie filling)
Whipped topping
Caramel ice cream topping

     Arrange graham crackers in a single layer in a 9 X 13-inch cake pan, using broken pieces if needed to cover completely. Let cream cheese warm up to “room” temperature or nuke it for a few seconds. Mix cream cheese, sugar, spice, flavoring and pumpkin until smooth. Spread over the graham crackers and top with another solid layer of graham crackers. Cover with plastic wrap and refrigerate overnight. Frost the top with whipped topping , drizzle with caramel  ice cream topping and cut in squares. Remove with a pancake turner. Serves 8 to10 .
    Optional: Sprinkle with  toasted pecans before adding the top layer of graham crackers.



Campground Potluck Recipe of the Week
Chicken Redhots

    Here’s a potluck presentation that’s easy to prepare, easy to serve with toothpicks as an appetizer.Ranch dressing makes a good dipping sauce.


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

Cut chicken into small bites. Place chicken in a plastic bag. Whisk hot sauce, water and spices well  and pour over chicken. Seal bag and refrigerate several hours, turning bag to flavor the chicken evenly. Set the oven to 450 degrees and line a baking pan(s) with nonstick foil. Spray the foil with nonstick spray.

  Drain chicken well and bake 15-20 minutes. Chicken should be lightly crusty around the edges and read 170 degrees. Stick a toothpick in each piece.

NO OVEN? Simmer chicken pieces in sauce until chicken tests done. Use a draining spoon to drain and remove to a serving dish, Add toothpicks.  Discard sauce.  In a slow cooker, cook chicken in sauce for 4 hours on Low. Drain and serve.

See Janet’s Pantry Recipe of the Week, made entirely with emergency, shelf-stable ingredients, at Boat Cook.

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Tips for the Camp Cook

    * Make a crunchy dessert. Mash bananas and fold in chopped granola bars. Top with dollops of marshmallow cream.

*  Use a scrap of 3-inch diameter, thin wall PVC pipe to stow springy plastic grocery bags compactly. Just stuff them in one end, pull them out the other end. Bag stuck in the middle? Push it out with the long handle of a wooden spoon.

    * It costs little to buy and carry 6 or 8 reflector stakes to use around the campsite. You’ll be surprised how many times you’ll welcome their light when parking or when using a flashlight to find your way after dark. They’re easy to stick in the ground,  easy to remove when you leave.

* Enclose each chocolate-covered cherry candy in a piece of rolled-out piece of pie  pastry Seal well. Bake in the oven or a pie iron. Instant black forest tarts!



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    This beefy, no-potato stew recipe can be served with any starch, from noodles to bread, or with no  starch at all.


3 pounds beef for stew
½ cup flour with salt and pepper
2 tablespoons vegetable oil
Medium onion, diced
1 tablespoon minced garlic
1 teaspoon dried thyme
2 cups each red wine and water
4 medium carrots, chopped
4 medium plum tomatoes, chopped
4 medium zucchini, cut up
1 medium red sweet pepper, seeded and diced

    Dredge beef in seasoned flour, Discard excess flour. Brown in hot oil, gradually stirring in onion, garlic and thyme. Add water, wine and carrots, cover and simmer until beef is tender. Add tomatoes, zucchini and red pepper. Bring to a boil, cover, reduce heat and simmer 5 minutes. Cool completely and portion for the freezer. Freeze.
    Thaw and serve hot as a soupy stew with crusty bread or over mashed potatoes, steamed rice, buttered noodles or pasta. Makes 12 portions. 


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Friday, November 19, 2021

Cooking for Camping and RV Travel

Blog copyright Janet Groene 2021. To ask about reaching Janet Groene's 10,000 followers with your ad on all six Groene sites for one year, one low rates, email janetgroene at








Meatball Unstuffed Cabbage

    Get all the delicious taste of stuffed cabbage in a shortcut dish that throws together in minutes. One skillet, wok or saucepan does it all. If you’re using raw rice instead of pre-cooked, add 2 cups liquid to one cup raw rice and increase cooking time to 20 to 30 minutes (or until rice is tender.)  In a slow cooker, give it 4 to 6 hours. In a pressure cooker,  2 minutes under full pressure. (Do not-quick release.) 

1 package shredded cabbage (coleslaw mix)
2 tablespoons canola oil
1 onion, diced
½ cup raisins
1 can or jar spaghetti sauce
1/2 cup water
1 teaspoon powdered beef bouillon
2 cups cooked rice
16-ounce package cooked meatballs, thawed
Salt, pepper

    In a large wok, pot or skillet sizzle cabbage in hot oil, gradually adding onion until vegetables are limp. Stir in raisins, sauce, water, bouillon and cooked rice. Bring to a boil. Cover, add meatballs and simmer over low heat until vegetables are tender and meatballs are heated through. Season to taste and serve. Makes 6 portions.

Tips for the Camp Cook

    *Make “candied” sweet potatoes the easy way. Heat a can of sweet potatoes and drain, or cook sweet potatoes from scratch. Then drizzle with butterscotch ice cream syrup.

* Many recipes require a hot HOT pan and/or hot oil to sear meat, brown vegetables, fry fish, etc. In camping, pre-heating a pan probably takes longer depending on the type of stove, size of the burner, type of pan, type of fuel and outdoor winds. Hot means hot.

    * No oven to bake a chicken pot pie? Before you leave home, unroll one or both packaged pastries on  cookie sheets and bake to golden crispness. Cool, break up, package, keep cool and dry. Just before serving, crumble into thick,  hot chicken soup, your own or store-bought.

    * Make up a box of cornbread mix, adding a little extra milk to make a pancake-like batter. Then fry like pancakes. Serve with butter and syrup.

Campground Potluck Recipe of the Week
Curried Shrimp Appetizer

 Don’t forget to bring picks. 

2 pounds peeled, de-veined, cooked large shrimp
1 stick butter
1 ½ teaspoons each curry powder and onion powder
2 to 3 scallions, chopped (optional)

    Thaw and drain shrimp. Melt butter with seasonings and heat shrimp in this sauce. Remove shrimp to a platter, pour sauce over. Sprinkle with scallions and put a pick in each shrimp. Serve warm. 



Everyone eats, so this cookbook makes an ideal Christmas gift for anyone, anywhere. It’s gender neutral,  non-perishable,  easy to wrap and ship,  and it's something every RV-er can use. Cooking Aboard Your RV has more than 200 shortcut recipes plus tips for the RV cook.

Klondike Fruit Cream

    Freeze this creamy treat by the serving in individual  containers and it’s already portioned for your camping trips. Thaw the strawberries only enough to mix in, then quickly freeze the mixture.

8-ounce brick of cream cheese
½ cup sugar
1 cup sour cream
14-ounce can crushed pineapple, drained
10-ounce package frozen strawberries
14-ounce can mandarin oranges, drained

    Let cream cheese soften and mix in remaining ingredients. Measure into containers, allowing 1/2 o 2/3 cup per portion.  Freeze. Remove from freezer 20 minutes  before serving. Optional: spritz with whipped cream or drizzle with syrup.