Friday, November 17, 2017

Let's Eat! Camping and RV Recipes

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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. . 

‘ Tis the Season for RV Gift Books

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 10, 2017

Winning Recipes for Camping and RV Cooks

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

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Camping and RV 
Recipe of the Week

Ham and Bean Chowder
A hearty, one-pot meal cooks over the campfire, on the camp stove or on the RV stovetop. This old-fashioned winter classic will warm you right down to your toes. 

2 or 3 ribs celery, diced
Medium onion, diced
2 tablespoons vegetable oil
8-ounce boneless ham steak, cut in small dice
1 teaspoon dry mustard (such as Coleman’s)
16-ounce can refried beans
1 quart chicken broth OR
4 cups water plus 4 bouillon cubes
2 cans, 16-ounces each, navy beans or large white beans

In a large saucepan or soup pot sizzle celery and onion in hot oil, gradually stirring in diced ham and dry mustard. Continue stirring over medium-high heat while stirring in refried beans and broth. Reduce heat, add undrained navy beans, cover and simmer until onions are tender and flavors well blended.  For a thinner chowder add more water or broth. Serves 6. 

Camp Cook Tips of the Week

* If you’re running low on fresh and canned fruit, cook  1/3 cup large pearl tapioca in 2 cups water (including juice from canned fruit) until it’s translucent.  Fold in canned or fresh fruit. Sweeten to taste. Good alone or with whipped cream.

* Thaw and skin a turkey breast. Put in the slow cooker with ½ cup water. Mash a packet of dry onion soup mix into a can of whole cranberry sauce. Spoon over turkey. Cook 7 hours on Low.

* Save a small tomato paste can, wash it and remove the bottom. This hollow tube makes a small size good cookie cutter, a holder for tongs that tend to spring open in the drawer and a  measure for four portions of spaghetti. 

* A magnetic Christmas wreath hanger makes a very strong hook you can place on any steel surface. You’ll be surprised at how many places you’ll find to use it. 

Campground Potluck Recipe of the Week
Slow Cooker Apple Pudding

½ cup flour
3/4 cup rolled oats
2 teaspoons baking powder
1 cup sugar
Pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 eggs
2 teaspoons vanilla extract
11/3 cup milk or water
2 cans pie sliced apples (not apple pie filling) undrained
½ cup broken walnuts (optional)
½ cup golden raisins (optional) 

Generously butter the slow cooker insert. Put dry ingredients in a clean bag and jostle gently to mix well. 
Whisk eggs with vanilla and 1/3 cup milk or water. Stir in dry ingredients until everything is evenly moist. Dough will be very thick. Fold in apples, nuts and raisins. Cook 4 hours on Low. Provide a spoon for serving. Serves 8. 

Foil Recipe of the Week
Cook it in foil in the campfire, grill, oven or a covered skillet atop a burner. Eat out of the foil and there are no dishes to wash.

Cinnamon Bun Breakfast
You’ll need well-started coals for this breakfast, not licking flames. You don’t want it to turn on the bottom. My shortcut: 1/3 cup Egg Beaters instead of the milk and cream. No beating required. 

Per portion:
Peanut butter or butter
1 egg
1 egg plus 1 tablespoon milk or cream
1 cinnamon bun
Lay out a square of foil and “butter” the center generously with butter or peanut butter. Put the bun on the butter. Plunge the tines of a fork into the bun and twist in several places to open it up.
Beat egg and cream together until light. Slowly spoon egg into the bun, letting it soak in. 
Bring up corners of the foil and twist to form a handle and seal the package. Place over on the grill or grate over medium heat 8 to 10 minutes or until egg is set. Serves one.

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

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. 


 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

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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. 

Friday, October 20, 2017

Hot Food for Cold Autumn Camping

blog copyright janet groene, all rights reserved. This blog has had more than 153,000 views. To ask about rates to place your ad on all six Groene sites for one year, one low price,  contact

Campground Potluck Recipe of the Week 

This recipe requires an oven. Scroll down for recipes that do not. 
Cheese  Squares
 Add muscle to a muffin-like batter and bake it in a pan so you can cut it in any size squares for the potluck. They’re so rich they can even be served in small squares as appetizers.

2 cups flour
1/4 cup sugar or equivalent
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ cups shredded cheddar cheese
1 stick butter, melted
2 eggs
1 cup milk soured with 1 teaspoon vinegar

 Grease a 9 X 13-inch baking pan and set the oven for 350 degrees. Dump dry ingredients into a clean  bag. Seal the bag and tip gently to mix well.
 In a bowl, whisk eggs, milk and melted butter. Dump in dry ingredients and mix just until everything is evenly moistened. Do not over-beat.  Bake 15 to 18 minutes until golden brown and firm to the touch. Cool 10 minutes, then cut in squares.

Camp Cook Tips

* Need a quick chocolate frosting with a nutritional bonus? Heat 1 1/4 cups pumpkin puree and ½ teaspoon cinnamon in a heavy saucepan, double boiler or microwave until it’s steaming. Remove from heat.
Stir in a 12-ounce bag of real chocolate chips until they melt. Let cool to spreading consistency.  Good on graham crackers.

 * Trying to cut down on carbs? Instead of noodles, serve creamed chicken or curry over hot, drained, French cut green beans or crisp-tender, stir-fried shredded cabbage. Both are also gluten free.

 * Heat a can of cream style corn with a jar of Alfredo sauce. Stir in a handful or two of shredded Cheddar. Serve over pasta. 

 * Instead of adding milk or water to pancake mix, try mango nectar.

 * Split bananas lengthwise, put in buttered hot dog buns. Tuck in some mini marshmallows and chocolate chips. Wrap in foil and heat over the fire.

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Camp and RV Recipe of the Week
Beer ‘n Grits Soup

 Warm up cold autumn campground nights with this robust, flavorful soup. Keep heat low and steady and stir often to keep milk from burning on the bottom of the pan. 

2 tablespoons vegetable oil
1 tablespoon minced garlic
1 cup chopped onion and celery
½ teaspoon dry mustard
1 ½ cups water
2 teaspoons powdered chicken bouillon
12-ounce can or bottle of dark beer
4 cups milk or light cream
3/4 cup grits, preferably stone ground
12-ounce package shredded Cheddar cheese
Worcestershire sauce, Tabasco sauce or sherry (optional)

    In a large pot, heat oil and sizzle garlic, onion and celery. Stir in mustard. Add water, bring to a boil and dissolve bouillon
    Stir in beer and milk. Bring to an active simmer. Whisk constantly while slowing pouring in grits. Keep at a live simmer, stirring often, about 20 to 30 minutes or until soup thickens and grits are tender. Stir in cheese by the handful, melting between each addition. Season to taste. Serves 4 to 6.

Foil Recipe of the Week
 Cook it in foil. Eat out of the foil. Now that’s camping! Bring up sides of a square of foil and pile ingredients inside. Then twist 4 corners together to seal the package and form a handle. 

Sausage and Sweet Kraut
Be generous with the shredded cabbage. It wilts and shrinks. 

16-ounce kielbasa or other cooked sausage, sliced or diced
14- to 16-ounce package shredded cabbage for cole slaw
1/3 cup  honey
1/4 cup vinegar
2 tablespoons Dijon mustard

    Start the grill or campfire to create glowing coals. Lay out four squares of foil and brush centers with oil or soft butter. Bring up sides of the foil to form bowls. Mound sausage slices and cabbage on foil. In a small bowl whisk honey, vinegar and mustard. Drizzle over bundles.
  Join four corners of the foil and twist to seal and to form a handle. Place over low-medium fire about 15 minutes to heat through and wilt cabbage. Take care when opening packets. Steam will be scalding hot. Serves 4.
    Serve with buttered pumpernickel rolls.

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Friday, October 13, 2017

Camping Recipes for Home and Away

blog copyright janet groene, all rights reserved. To donate $5 per year in support of this blog use your PayPal account to send to

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Camp and RV
Recipe of the Week
Ginger Chicken Hotspot

 Use grated fresh ginger if you have it. Jasmine rice is nice in this recipe. Curry powder comes in many types from mild to fiery, and many cooks make their own from scratch, so you be the judge of which one and how much to use. You’re also in charge of choosing the size and type of chicken pieces.

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 teaspoon curry powder (or more to taste)
½ teaspoon ground ginger (or to taste)
4 portions chicken
2 cups water
15-ounce can cream style corn
1 cup rice

 In a large skillet heat the oil and stir in garlic and spices until fragrant. Brown chicken, then stir in rice to coat.

 Add water and corn. Bring to a boil, making sure all rice is submerged. Cover and cook over reduced heat about 25 minutes or until rice is tender. (Brown rice takes longer). Adjust seasonings. Serves 4.

 Pressure cooker method: Proceed as above, bring to full pressure for 5 minutes, then remove from heat and leave undisturbed while pressure returns to normal. When using a digital pressure cooker, follow manufacturer directions for chicken and rice.
 Cook’s note: the corn is optional but it adds a sweetness that complements curry.

Tips for the Camp Cook

 *  Don’t miss this week’s tips at SoloWomanRV for turning the outside of your vehicle into a kitchen cabinet when you cook outdoors.Not as crazy as it sounds. 

 *Make your own ice when and where it’s needed. Carry a compact ice maker for use at any campsite where you have electricity and water. It’s the ultimate gift for any campers and they’ll use it at home too. Bonus idea: send one overseas too, to a loved one who is serving in a hot zone. 

 * Why carry heavy, bulky tomato juice when you can make your own by adding water and seasonings to tomato sauce or tomato paste? Make a super Bloody Mary with tomato paste, fresh lemon, water and spices to taste.

 * Cut up cauliflower fine and cook it with rice. You choose the ratio.  Cook it in water or broth and season with butter,  parsley and a pinch of turmeric.

 * The next time you make buttermilk biscuits, use a mixture of half pumpkin puree and half buttermilk instead of all buttermilk. It gives a golden glow and adds vitamins.

Campground Potluck Recipe of the Week
Itsy Bitsy Blueberry Lemon Pies

These bite-size pies take milliseconds to make but they get soggy quickly, so don’t assemble them until just before the party. Any leftover pie fillings will go great on pancakes tomorrow morning.

2 packages of 15 each, phyllo pastry cups
1 can lemon pie filling
1 can blueberry pie filling
Whipped topping
30 yellow or blue M&Ms or Jelly Bellies

  Chill pie fillings. Put each pastry cup in a fluted cupcake paper. Arrange on a platter or tray.

 Using two teaspoons, put a little lemon filling in the bottom of each pastry. Top with some blueberry filling. Crown with whipped topping and a candy on top. Makes 30. 

Foil Recipe of the Week
Pumpkin Bread Pudding

Eat it for breakfast, dessert or any time. Just plan ahead  because bread needs time to soak.

Italian bread, torn into bite size
For each  4 to 5 servings:
2 eggs
1 cup pumpkin puree
½ cup brown sugar
1 cup light cream
1 teaspoon pumpkin pie spice

 For each portion, lay out a square of foil and butter the center generously. Form foil into a fist-size bowl and add about a half cup of bread pieces. Whisk eggs, cream, pumpkin and spice until light and smooth, then pour about ½  cup over the bread. Top with a small pat of butter.

 Bring the four corners of the foil together and twist to seal. Let stand for 30 minutes, then place on a grate over medium heat for 20 to 30 minutes or until pudding is set, as for custard. (For food safety, egg dishes should register 160 degrees F.) Be careful when opening foil. Steam is very hot.

Friday, October 06, 2017

Simple Recipes for Smart Camping Cooks

Copyright Janet Groene. To ask about rates to place one ad for one year on all six Groene sites, email

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Camp and RV 
Recipe of the Week
Spaghetti Slumgullion

Here’s a way to have big pot of spaghetti without wasting water. The family will love it and you can easily make it vegetarian or not by adding browned ground beef or pork, cooked chicken, bits of ham or canned tuna. 

3 cups water
Medium onion, diced
2-3 ribs celery, diced
Small green or red pepper, seeded and diced
12-ounce box of spaghetti
2 cans condensed  tomato soup
1 tablespoon Italian seasoning
5-ounce jar of salad olives, drained
10-ounce can of mushrooms, drained 
1 pound ground meat, browned and broken up (optional)
4-ounce piece of Parmesan cheese

Bring water to a boil with onion, pepper and celery. When it boils, break spaghetti into the pot, stirring and pushing it down to keep it in the water. 
When spaghetti is tender, do not drain. Stir in soup.  Add seasoning,  olives, mushrooms and meat if using. Heat, stirring occasionally, until it’s hot and ready. Top each portion with shaved Parmesan. Serves 6. 

Tips for the Camp Cook

* Brown thawed potato tots in hot oil in a roomy skillet. When they are golden and crusty, sprinkle with lemon pepper to serve with seafood, onion or garlic salt to serve with pot roast, cinnamon sugar to serve with pork chops. To make them a vegetarian main dish, stir in chopped, hard-cooked eggs and lots of shredded Swiss cheese. 

* Sort through that box of old brass keys that don’t fit anything any more and put some on a key chain to take camping. You’ll find many uses for them: fishing sinker, lemon or lime reamer, prop under legs of wobbly picnic tables and a handy little scraper to clean out the treads of hiking boots. 

* Make simple parfait. Layer a dollop of whipped tipping, a spoonful of cherry pie filling, a tablespoon of cherry yogurt, a shower of graham cracker crumbs. Repeat. 

   * Save a soy sauce bottle and fill it with sherry. Replace the plastic insert so sherry can be shaken out drop by drop. Pass it at the table to shake into soups and stews. 
* A cookbook just for YOU Cooking Aboard Your RV, 2nd Edition for yourself or a gift.

Campground Potluck Recipe of the Week
Sour Cream Cat Head Biscuits
This recipe is easily doubled. It’s a snap to mix because you don’t have to cut in fat, roll out dough and cut out biscuits. Regular, full-fat sour cream makes the richest biscuits. 

4 cups flour (preferably a soft wheat flour such as White Lily)
2 tablespoons baking powder
1 teaspoon each salt and baking soda
I pint sour cream. 
Set the oven to 450 degrees. Mix dry ingredients and stir in sour cream to make a thick dough. Drop by heaping tablespoons on a greased baking sheet and bake about 12 minutes or under golden. Makes 2 dozen. Pile in a pyramid for the potluck table and provide a honey pot. 

Foil Recipe of the Week
Cook it in foil. Eat from the foil. No dishwashing. Even people who don’t like beets go for the sweet, beefy taste of borscht. 

Think "KISS" . Assemble this meal on a square of foil. Bring corners together and twist. Put on the grate, flat side down, over well-started coals.  No turning needed.


Russian Borscht
Canned beets
Packaged shredded cabbage for cole slaw
Canned roast beef in gravy
Freshly ground pepper
Sour cream

For each serving:
   Make each portion to order. 

   Drain beets, saving juice, and chop them fine. Lay out a square of foil and brush a little
vegetable oil over the center. Raise corners to form a bowl. 
Place some roast beef and gravy in the bottom. Top with some shredded beets and shredded cabbage and a twist of the pepper mill, then more beef and gravy. Moisten with a little beet juice if need be. (Some brands of canned roast beef have more gravy than others.)
   Join corners of the foil and twist to seal and to form a handle. Place on a grate over hot coals about 20 minutes. Beware hot steam when opening foil. Top with sour cream and serve with chunks of bread for mopping up the juices.