Campfire & RV Cuisine

Copyright Janet Groene 2026. To ask about rates for reprint rights right to this content, email janetgroene@yahoo.com  

 CAMP & RV COOKING IDEAS FOR APRIL 

Camping & RV  Recipe of the Week

Popeye Turkey Burgers

1 box turkey flavor stuffing mix

2 pounds ground turkey

10-ounce bag or box chopped spinach

Milk, broth,  evaporated milk or light cream

Put stuffing mix in a plastic bag and crush coarsely. Thaw spinach and squeeze it dry. In a large bowl mix ground turkey, stuffing, the seasoning packet and spinach with  enough liquid to make it come together. Form into patties and fry or grill until burgers test done (185F for turkey.) Serve as a knife-and-fork meal or in buns with lettuce, tomato, cheese and the works. 

Cook’s note: Working with raw meat calls for extra food safety awareness. Put  all ingredients in a 2-gallon size zip-top bag and knead until well mixed. Make patties and discard bag. Use disposable kitchen gloves to handle raw meat. 

See Boat Cook for more of Janet Groene’s galley-ready recipes and tips that save space, time, water and fuel.

MAKE AHEAD DISH OF THE WEEK

Pork Patties with Sassy Sauce 

This recipe is easily multiplied.

1 ½ pounds ground pork

Medium onion, diced fine

1/4 teaspoon ground nutmeg

½ teaspoon each salt, pepper

2/3 cup evaporated milk

1 cup dry bread crumbs

Oil for frying

8-ounce can tomato sauce

1 cup mild salsa

Juice of half a lemon

3 tablespoons prepared horseradish

1 tablespoon drained capers 

Mix thoroughly the pork, onion, nutmeg, salt, pepper, evaporated milk and bread crumbs. 

Make six patties and fry in hot oil until pork tests done at 165F. Remove patties and cool. Add tomato sauce,, salsa, capers, lemon juice and horseradish to pan juices and cook, scraping up brown bits from the pan. Cook over high heat until excess moisture is reduced.

Cool the sauce and package with cooled patties. Freeze. In camp , heat patties and sauce and plate with ½ cup hot, cooked rice or other starch per portion. 

 

WHEN FOOD EMERGENCIES HAPPEN

     How much food will you need for a week in the woods for two adults and two kids?  A month in a remote camp? Two weeks in a national park? See Survival Food Handbook for lists, tips on buying, stowing and preparing recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unexpected.    http://amzn.to/1WdYqbe 

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

VEGETARIAN Dish of the Week

Creole Cabbage

14-ounce package shredded cabbage for coleslaw OR

Medium cabbage, coarsely shredded

2 tablespoons vegetable oil

Medium onion, diced

1 each green and red peppers,, seeded and diced

28-ounce can diced  tomatoes

3 tablespoons  flour

1 teaspoon sugar

1/8 teaspoon cayenne pepper

Small can (2/3 cup) evaporated milk

About 2 cups cottage cheese

Freshly ground pepper

Stir-fry cabbage, onion and peppers in hot oil until limp. Drain  tomatoes, saving juice. Add tomatoes to the pan and whisk flour, cayenne and sugar into the juice. Add to the cabbage over medium heat until it thickens. Then stir in evaporated milk and additional milk or water if it’s too thick. Heat well but do not boil. Spoon into four rimmed plates and use an ice cream scoop to top each with a snowball of cottage cheese. Pass the pepper mill. 

BLACK POT  Recipe of the Week

Outdoor cooking requires an attentive cook to deal with different fuels, wind and pots that may be thick or thin, open or lidded.  Check and stir often. Replenish water in the pot or fuel in the fire as needed. This pot can be ready quickly, or simmer  it all day if you tend it right. 

Make it by the quart, gallon or barrel

Piquant Pinto Beans

4 thick slices bacon, cut up

4 large ribs  celery, thinly sliced

Large carrot, chopped fine

Large onion, diced

1 each red and green peppers, seeded and diced

1 tablespoon minced garlic

1 cup water

2 beef or chicken flavor bouillon cubes

28-ounce can diced tomatoes

½ cup molasses

1 cup ketchup

6 cans pinto beans, undrained 

Salt if needed 

Tabasco

Fry out bacon and gradually stir  vegetables and garlic into the fat. Add water and bouillon. Stir to dissolve  bouillon. When vegetables are tender, continue simmering over a low fire while flavors blend. Add water as needed. About 20 minutes before serving,  stir in molasses, ketchup and beans. 

Add salt, water or broth as needed . Serve as is or over rice. Pass the Tabasco sauce. Makes about 20 portions and more if served with rice. 

LIFESAVER SAUCE OF THE WEEK

Honey Mustard Gravy

Add a last minute zing to  burgers, vegetables or casseroles. This sauce is also good on boiled potatoes or onions, split biscuits or a western omelet. 

½ stick butter

1 tablespoon spicy mustard

1/3 cup honey

1 cup sour cream

Heat gently until smooth and spoon sparingly over hot food.  

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grate.  

https://amzn.to/3nNndWY 

CAMPGROUND POTLUCK 

Pleasing PEAnut Salad

This colorful, crunchy side dish can be served in lettuce cups, or just present it in a big bowl put it on the buffet table.

5 to 6 cups green peas, thawed

2 cups thin-sliced celery

Large sweet onion, cut in crescents

½ cup each bottled Italian dressing and mayonnaise

2 cups dry roasted peanuts

Mix everything but the peanuts and chill. Just before serving, fold in peanuts, saving some for a topping. Bring a draining spoon for serving.  Makes about 20 servings.. 

DESSERT OF THE WEEK

Peachy Praline Parfaits

1 store-bought or homemade angel cake loaf or pound cake

1 can peaches, drained and diced

½ cup each brown sugar and evaporated milk

1 tablespoon real butter 

1 teaspoon vanilla extract

½ teaspoon lemon extract

1 tub of whipped topping

1/2 cup (or more to taste)  broken pecans

Drain and dice peaches. (The juice can make fruit punch.)  Cut cake into bite size. Heat and stir brown sugar and evaporated milk until sugar dissolves and mixture thickens somewhat. Stir in butter, pecans, peaches and extracts. Create parfaits by alternating layers of cake bites, sauce and whipped topping.

WHAT IS FULL-TIME RV LIVING REALLY LIKE? 

 

Our whole story, start to end, warts and all.....
We full-timed for 10 great years. 

 Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you.   https://amzn.to/29XFEkq 

 

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RV Campers, Glampers Cook Smart & Simple

Copyright Janet Groene 2026. To ask about rates to reprint this content, email janetgroene@yahoo.com

CAMPSITE RECIPE OF THE WEEK

Peachy Prune  Pecan  Chicken

This sweet, snappy chicken dish cooks in a skillet.  Children love it for its sweet taste; camp chefs love its one-burner simplicity

6 portions boneless, skinless chicken 

2 tablespoons butter 

6-ounce package long grain and wild rice mix

2   tablespoons raisins

8 dried plums, aka  prunes,  snipped in small pieces

12-ounce can peach nectar 

Water

1/2 cup pecan pieces  

Melt butter in a large, deep skillet and brown chicken pieces. Stir in wild rice mix,  flavor packet, raisins and prunes to coat with pan drippings. Add water to  nectar to make 2 1/4 cups liquid.

Bring to a boil, cover skillet tightly and cook over low-medium heat 30 minutes until rice is tender. Chicken should test 175 degrees for doneness. Sprinkle with pecans. Serves 6.  

Campground Potluck Recipe of the Week

Oh No (Not  Another Rice and Chicken Casserole)

If you make this in a disposable foil casserole, there are no dishes to wash. For safer handling of a floppy foil container, place the casserole on a cookie sheet before baking. 

This recipe serves 10

1 rotisserie chicken OR

2 cans chunk chicken

3 cups long-grain raw rice

15-ounce can diced carrots, drained

15-ounce can short-cut green beans, drained

1 packet vegetable soup mix such as Knorr’s

6  cups water

Topping suggestion: cornflake crumbs, fine diced Roma tomatoes, chopped salad olives or tender celery leaves. 

Set the oven for 350 degrees and spray a deep, 9 X 13-inch casserole. Cut up meat from the chicken and mix chicken and raw rice in the baking pan with carrots and green beans.  Sprinkle evenly with soup mix and pour water over all. Cover with foil and bake 40-50 minutes at 350 F  until rice is tender and water is absorbed.  Uncover, garnish and serve at once. Makes 10 potluck portions.  

Cook’s note: the chicken carcass can be discarded, or boil it to make broth. In any case, don’t throw bones in the campfire or  leave them it where animals can get them. 

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

We tell our story, start to end, warts and all.....
We full-timed for 10 great years. 

 Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Sell possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you.  https://amzn.to/29XFEkq 

 

LIFESAVER SAUCE OF THE WEEK

Sweet ‘n Sour Sauce

When fish sticks are all the budget allows, or the chops turned out a bit dry, or the boiled carrots need new zing, this zesty sauce saves the day. Soy sauce, even the “less sodium” type, is  salty.  Add salt only to taste. 

Small onion, diced fine

1 tablespoon butter or vegetable oil

2 tablespoon each soy sauce and red wine vinegar

3 tablespoons sugar

½ teaspoon powdered ginger

½ cup water or more as needed

1 tablespoon cornstarch

Sizzle the onion in hot fat until it’s crisp tender. Whisk soy sauce, vinegar, sugar, ginger, cornstarch and water. Stir into pan until it thickens. If it’s too thick, add  water teaspoon by teaspoon, Spoon hot over cooked fish, meat, spring rolls or a big bowl of fresh torn spinach. .Makes a scant cup of  sauce. The recipe is easily doubled. 

MAKE AHEAD DISH OF THE WEEK

Beef Stew Olivia

3 to 3 ½ pounds beef stew meat in bite size

½ cup flour mixed with 1 teaspoon each salt and ground pepper

1/4 cup olive oil

Heaping tablespoon minced garlic

1 cup water

1 teaspoon beef or chicken bouillon

10-ounce jar sliced stuffed olives, well drained

Dredge beef pieces in seasoned flour. Discard excess flour. Brown beef in olive oil, gradually adding garlic. Add water and bouillon, bring to a boil and stir to dissolve bouillon. Cover and cook over low medium heat until beef is tender. Add water if needed.

Stir in olives and heat through to serve now. Or cool and package for the freezer, allowing ½ to 1 cupful per portion.

In camp, thaw and heat stew to serve over rice noodles, pasta, biscuits,, toast or potatoes. 

BONUS RECIPE

Cheesy Cornmeal Dumplings

Here’s a change from the same ol’ side dish or rice, pasta or potatoes. 

4 cups water

4 teaspoons powdered chicken bouillon

2/3 cup each yellow cornmeal and flour

1/4 stick butter, softened

2 teaspoons baking powder

3 tablespoons grated hard cheese such as Parmesan

2 teaspoons dried parsley flakes

Milk or water

Heat 4cups water water with bouillon in a deep, wide pan. (You need a wide surface area to float the dumplings.)  Mix dry ingredients and butter with enough milk or water to form a thick dough. Bring broth to an active simmer or low boil. Drop 12 blobs of dough into the broth. Simmer 10 minutes uncovered, then 10 minute covered. 

Set out six soup plates and add a serving of warmed meatballs, chunks of cooked sausage,  heated chicken nuggets or halved hard-boiled eggs., Add two dumplings to each bowl and ladle broth over all. 

WHEN FOOD EMERGENCIES HIT TRAVELERS...

   When you're away from home, be prepared for delays, sudden evacuation,  refrigerator failure, supply chain interruptions, civil disturbances.    http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids?  A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 

Campers have limited storage space for emergency food.  Survival Food Handbook  is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish.  http://amzn.to/1WdYqbe

NO BAKE DESSERT OF THE WEEK

This is a heavy dessert to serve after a light meal. 

BLACK FOREST WAFFLES

6 frozen waffles, such as Eggo

1 jar hot fudge sauce

1 can cherry pie filling

Mini chocolate chips (optional) 

Whipped topping (optional)

Thaw waffles and spread with warmed hot fudge sauce. (It's thicker, chocolate-er and gooier than chocolate syrup.)  Top with cherry pie filling. You can stop right there or sprinkle with mini chocolate chips and add whipped topping, ice cream or whipped cream. Serves 6.  

Cook’s note: An easy way to warm hot fudge sauce is to place the open jar in a pan of water and heat gently. 

  Save money when you make your own trail mixes. Package them individually for portion control nd freshness. Cstomize to any special diet needs such as gluten free, and keep packets handy for the road, trail, office or that dreaded middle seat on the plane. 

Armchair Adventure by E-Book 

The latest in the Yacht Yenta cozy mystery e-books series brings sailboat widow Farley Halladay closer to the answer of her husband's death. 

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves. Find it on Kindle,   https://amzn.to/3wcf6ao

SEAFOOD DISH OF THE WEEK

Kedgeree

Many versions of this traditional dish exist. It’s a delicious way to use a small catch or leftover cooked fish, and it’s easy on the budget too. Try it with any fish including smoked fish and imitation crab. 

½ stick butter

3 cups cooked rice

1/8 teaspoon cayenne

1 tablespoon lemon juice

1 cup cooked, flaked fish

2-3 hard-cooked eggs

Whipping cream

Melt butter in a skillet and toss rice with the cayenne and lemon juice. Continue over medium heat to fold in fish and chopped eggs. Add cream to taste. Heat through. Add salt and pepper to taste. Serves 4. 

Optional garnish: minced parsley or a medley or other minced fresh herbs. 

See more of Janet Groene's shortcut recipes for the tiny home, boat galley, RV or campsites at https://boatcook.blogspot.com/

MICROWAVE MEAL-IN-MINUTES

Creamy “Crab”  Hot Dish

From car camping, dorm rooms and tiny kitchens to the largest 5th wheel, a microwave oven is almost a must these days. 

1 cup   sliced mushrooms

Small green pepper, seeded and chopped

1/4 stick butter

14-ounce package imitation  crabmeat, flaked

Small can sliced black olives, drained

4-ounce jar diced pimentos, drained

2 cups milk

3 tablespoons flour

1 teaspoon each salt, pepper, hot sauce and lemon zest

In a covered microware dish melt butter and cook mushrooms 2 minutes, Stir in “crab”, black olives and pimentos to coat, then cover and nuke cook 4 minutes more. 

Whisk cold milk with salt, pepper, hot sauce and lemon zest and quickly stir into hot crab mixture. Cover and cook, stirring every 90 seconds, until a creamy sauce forms. If it's too thick, add a teaspoon or two of water or white wine. 

Serve over crisp chow mein noodles, rice or crumbled saltine crackers. Serves 4 to 6. 

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Then come back every Friday to see more ways to save space, mess, water, fuel, and money while eating better in camping and RV travel.  To receive two dozen free Tips for the Camp Cook by return email, contact janetgroene@yahoo.com and put Cook Tips in the topic line. 

Glamping, RV & Camping Fare

Copyright Janet Groene 2026. 

Glamping, RV & Camping Fare

Pare your Cares with Shortcut Recipes\

ONE BURNER DISH OF THE WEEK

Confetti Bacon and Bulgur 

Bulgur is a parboiled whole grain that cooks quickly to save fuel. 

4 thick bacon slices, cut up

2 cups fine diced vegetables such as onions, turnip, hard squash, carrots, celery

5 cups water

1 beef of chicken bouillon cube

2 cups bulgur

½ cup peas, thawed

Salt, pepper to taste

Fry out bacon, gradually adding vegetable to coat with bacon flavor. Add water and bouillon. Simmer until vegetables are tender to taste.  Bring to a full boil. Stir in bulgur and peas. Remove from heat, cover and set aside out of the wind. Keep tightly covered for 15 minutes (or according to package directions) while bulgur absorbs broth.  Stir, season to taste and serve .

Suggested garnish: sprinkle with sliced scallions and drizzle with ranch dressing. Pass hot sauce.  

THE ONLY MARINADE YOU’LL EVER NEED

An old sailor once told me that, contrary to instincts,  the secret to taming strong, oily fish is an oily marinade. I never liked mackerel before, but this marinade made it milder and more palatable. This mariner’s  marinade also works for vegetables, meat and chicken. It’s enough for 3 to 4 pounds.

3/4 cup vegetable oil

1/3 cup low sodium soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon dry mustard powder

1 teaspoon salt

1/4 cup red wine vinegar

1 teaspoon dried parsley flakes

1/4 cup lemon or lime juice

In a large, zip-top bag, mix all ingredients well. Add meat, poultry, fish or vegetables.  Seal closed. Refrigerate, changing positions occasionally for 8 to 48 hours. Cut off a corner of the plastic bag and drain away marinade. (Do not put anything oily down the RV drain or on the ground.) Discard the bag.

 If you choose to save the marinade, it can be used as a sauce if you bring it to a hard boil for 5 minutes. Grill marinated food until it tests done (145 F for fish, 160 F for pork and 170F for chicken) .

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

  We full-timed for 10 great years. We describe it, warts and all,  from early beginning to a happy RV  ending when we became part-timers again.  

 Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes. Order at any book store or let Amazon gift wrap and ship it for you.  https://amzn.to/29XFEkq 

 

Pantry Recipe of the Week

Each week we provide a recipe that can be made entirely from stored provisions. If you have fresh substitutes, use what you have. How to have a back-up pantry for a three-day emergency? See Survival Food Handbook below.

Risi E Bisi

3 tablespoons diced dried onion bits

1/4 cup white wine, broth or water

2 tablespoons olive oil

2 cups rice

1 teaspoon curry powder

10-ounce can chunk ham OR

12-ounce can corned beef 

4 cups water

4 teaspoons powdered chicken bouillon 

1 can sweet baby peas, drained

Soak dried onions in liquid . Heat olive oil and stir-fry rice, gradually stirring in onion, curry powder and meat. Add water and chicken base, bring to a boil, cover and simmer until rice is tender. Fold  in peas to heat through and serve at once. Serves 6. 

WHEN FOOD EMERGENCIES HAPPEN

     How much food will you need for a week in the woods for two adults and two kids?  A month in a remote camp? Two weeks in a national park? See Survival Food Handbook for lists, tips on buying, stowing, and recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unforseen. Stuff happens.   http://amzn.to/1WdYqbe 

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

NO BAKE DESSERT OF THE WEEK

Camper’s Crepes

Buy square sandwich bread to make fake crepes. The recipe can be multiplied to feed any number.

16 slices fresh white sandwich bread, crusts cut off

Marmalade, jam or  preserves

Butter for frying

Powdered sugar

Use a rolling pin or round bottle to roll the bread as thin as possible.. Spread half the slices with jam or marmalade, Do not over-fill. Top with another slice of bread. You now have 8 sandwiches.  Cut in half diagonally  to form 16 triangles.

Melt butter in a large, nonstick skillet and fry the “crepes” on both sides, adding more butter as necessary until they are crusty and golden. Sprinkle with powdered sugar. Caution! Jelly fillings will remain hot.

VEGETARIAN MAIN DISH OF THE WEEK

Summer Savory Leek Soup

Heavy on dairy, this soup is vegetarian but not vegan. If you try this recipe using non-dairy ingredients, please let me know how it works out. The vegetables can be chopped ahead and refrigerated up to two days. 

2 cups leftover mashed potatoes OR

2 cups warm water +

1 cup powdered instant potatoes +

1 tablespoon non dairy coffee creamer 

4 medium leeks white portion only

(optional) 1 cup chopped celery, fennel bulb, celeriac or bok choy 

1 stick butter

4 cups water

4 teaspoons powdered vegetable bouillon

2 teaspoons dried savory

2 tablespoons dried parsley flakes

3 tablespoon dried chives

2 cups heavy cream

1 cup milk or more to taste

Salt, pepper

To prepare mashed potatoes, mix warm water with potato powder and creamer until creamy. Cover and set aside to steep. 

    Slice leeks. Melt butter and stir-fry leeks and vegetable until crisp-tender. Add water, herbs and bouillon. Bring to a boil to dissolve bouillon,  Reduce heat, cover and simmer until vegetables are tender. Stir in mashed potatoes until smooth, then stir in heavy cream and milk. Heat well but do not boil. Serves 6. 

Cook's note: some cooks prefer this as a cream soup. Simply puree it in the pot with a hand blender. 

BLACK POT RECIPE OF THE WEEK

Forget the soot. Full speed ahead when you cook this soupy stew long and slow over the campfire. Dice the vegetables ahead. They’ll keep in the ice chest for two days. This recipe is for a four-quart pot but can be multiplied for huge pots like the above. 

Curried Pork & Rice Ragout

3 cups cooked pork, diced fine

1 cup fine diced cooked ham

6 cups water

4 teaspoon powdered chicken bouillon

3 large carrots, peeled and diced

Large onion, diced

3 large ribs celery, chopped

2 large ribs bok choy, white and green, chopped

Bring these ingredients to an active simmer over a hot fire. Stir in

1 cup long grain white rice

Move to a cooler part of the fire and keep at a low simmer until rice and vegetables are tender. To proceed:

½ cup flour

1 tablespoon curry powder

3 cans, 12 ounces each, evaporated milk

Whisk flour and curry powder with one can of milk and stir over medium heat until it thickens. Gradually add the two remaining cans. . Heat through but do not boil after milk is added. If it's too thick, add water or whole milk.

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grate.  

https://amzn.to/3nNndWY 

Campground Potluck Recipe of the Week

Caramel Rice Pudding 

5 cups water

½ cup brown sugar

5 cups instant rice

1 teaspoon salt

1 cup golden raisins

1 cup chopped nuts

8-ounce carton caramel-flavor yogurt

1 tub whipped topping

In a large pot bring water and sugar to a boil. Stir in  rice and salt. Cover and let stand 7-10 minutes out of the wind until water is absorbed and rice is soft. Fold in  remaining ingredients ending with the whipped topping. Serve at once or chill. Serves 15.

Cook’s note: small clear plastic disposable cups are just the right size for serving small portions of pudding at a potluck. 

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