Camping , RV and Road Trip Meals

Copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

 

THUMBNAIL RECIPE OF THE WEEK
Crab Cake “Helper”  

These recipes can be prepared days, weeks, even months ahead.  Just remember to take along ingredients to complete them. 

 

 

 

    Ahead of time, crush 18 round buttery crackers. In a zip-top bag place crumbs, 1/4 t. cayenne pepper, 1 T. diced dried onion, 1 t. dry mustard powder. Later In camp beat 2  large eggs + 1/4 c. bottled ranch dressing.  Stir in 14-16 oz.  flaked real or imitation crab + bag of “helper”. Mix well. Form patties and fry in butter or oil  until crusty and firm.

 

 

   
CAMPING & RV RECIPE OF THE WEEK
Chilly Dilly Sauce

 

   

 

 

 

 This easy sauce is good on everything from grilled meats to campfire-baked potatoes,  or serve it as a low-cal dip for cut-up vegetables. I use a flexible cutting “board” and a chef knife for the cutting. These mats are compact to carry, easy to clean, inexpensive to buy.
    Make a double batch of this sauce. You’ll thank me later.

1 pint low- or no-fat sour cream (2 cups)
1 tablespoon dried chives
1 tablespoon dried dillweed
1/4 cup white vinegar*
Medium sweet onion, finely chopped
Medium cucumber, peeled, seeded and finely chopped
Salt, white pepper to taste

 

     Whisk together sour cream, chives, dillweed and vinegar. Fold in finely chopped onion and cucumber. Add salt and pepper to taste. Chill. This versatile sauce lasts up to a week in the fridge. Stir and use  on grilled fish or chicken, campfire-baked  baked potatoes, steamed-in-the-bag cauliflower or as a refreshing dip for carrot and celery sticks.         
* Bonus points if you use gourmet white wine vinegar or champagne vinegar. 

 See weekly news reports of new, future and proposed campgrounds and RV parks at https://solowomanrv.blogpot.com

  

 

 

 
Campground Potluck Recipe of the Week
Noodle Salad Italiano

    Just right for hot weather is this meaty main dish salad. Set it out on the potluck table with a spaghetti claw for easy serving.  Make  variations: soba noodles, rich egg noodles, ramen, linguini, gluten-free, yolk free noodles and so on. 

 

 

16-ounce package of medium noodles, cooked
1/4 cup vinegar
1/4 cup olive oil

15-ounce can chickpeas, drained and rinsed
4 ribs celery, diced
Medium sweet onion, diced

1 cup sliced, stuffed olives
Small can sliced black olives, well drained
1 or 2 medium bell peppers (red, green or yellow), diced
12-ounce package of hard salami, cut up
8-ounce package (1 cup) shredded cheese
3/4 cup bottled Italian dressing or to taste

    Cook the noodles, drain and immediately fold in the vinegar, oil and chickpeas. Set aside while you prepare vegetables. Fold in remaining ingredients with bottled dressing to taste. Serve at once or chill.  Serves 8 to 12.

See more of Janet Groene’s easy, space-saving recipes at http://www.BoatCook.blogspot.com


Tips for the Camp Cook

*If you need banana pudding or banana bread NOW and the bananas aren’t ripe enough to mash, grate them on the large holes of a box grater. They will be distributed evenly in the batter. The flavor won’t be as intense,so add a half teaspoon or so of banana extract to the recipe.

* Hot sweet tea with lemon?  Stir an old-fashioned lemon drop into a mug of hot tea for a minute or two, then remove.  

    * Rule of thumb: 1 lemon or lime yields about 1/4 cup juice; a medium orange 1/3 to ½ cup juice.

    * Make a plain yellow cake mix exotic by mixing in a packet of fruit-flavor  gelatin dessert mix.  Bake as directed. 

 

BE READY FOR FOOD EMERGENCIES ON THE GO
 

Janet Groene’s Survival Food Handbook isn’t just for doomsday preppers. It’s a guide to stocking your camper with ordinary, shelf-stable, compact  supermarket ingredients for cruising, boondocking and emergencies such as fridge failure, sudden evacuation or breakdown.  http://amzn.to/1WdYqbe

 

 

 
BONUS RECIPE
Brown Sugar Blondies

    No electric mixer in camp? No problem. All you need is a whisk to assemble these chewy treats. The dry ingredients can be measured and  bagged at home to save time on your camp-out. 

 

1 cup brown sugar
3/4 cup flour
1 teaspoon baking powder
½ teaspoon salt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract

    Set the oven for 350 degrees. Put dry ingredients in a clean bag and jostle gently to mix. Whisk wet ingredients until well blended. Mix in dry ingredients until everything is evenly wet. Put in a greased 8-inch square pan and bake 20 to 25 minutes or until edges pull away slightly from the sides of the pan.
    Optional: fold in ½ cup chopped nuts, mini marshmallows or shredded coconut.

MAKE AHEAD RECIPE OF THE WEEK
Rice & Sausage Stomp

 

 
    Make a huge batch of this savory main dish and package it in portions for the freezer. Then grab as many as needed for a quick camp-out. 

2 pounds hot or mild bulk sausage (pork, turkey, venison)
1 pound lean ground beef
1 pound ground turkey
4 large onions, diced
1 bunch celery diced
2 1/2 cups long grain white rice
2 large carrots chopped fine
6 cups water
2 packages dry chicken noodle soup mix (such as Lipton’s)


    In large, lightly greased  kettle, brown and crumble meats. This may have to be done in batches. Spoon off any excess fat. Continue over high heat while adding vegetables to the meat, coating them with flavor and brown bits.  When vegetables are limp, stir in rice to coat.
    Add water, bring to a boil and add noodle soup mix. Cover, reduce heat and simmer until vegetables and rice are tender. Cool completely and package for freezing, allowing 1 ½ to 2 cups per serving. (Bonus points if you freeze in boilable bags or in a foil casserole you can reheat in the RV oven or covered grill.)
    In camp, thaw and heat.
Garnish ideas: hot sauce, ranch dressing, freshly grated Pparmesan cheese, diced plum tomatoes, sliced scallions. 

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Camping Meals: Cut to the Chase!

 

Hot to Go! Let's Cook in Camp
 

 

BONUS RECIPE 
Skinny Green Sauce Serve this classic sauce or dip  hot or cold with almost anything from plain chips to gourmet omelets or fish cakes. Fresh herbs rule.

 

 

 

 
1/3 to ½  cup minced parsley
4-5 scallions, trimmed and chopped very fine
1 cup plain fat-free yogurt
8-ounce carton fat-free lemon yogurt
8-ounce carton low fat sour cream
1 teaspoon dried dillweed
1 teaspoon dried tarragon
½ teaspoon garlic powder
Salt, pepper to taste

 

 

  Serve this classic sauce or dip  hot or cold with almost anything from plain chips to gourmet omelets or fish cakes. Fresh herbs rule.

 

Plan menus now for Labor Day Weekend...

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 or grill. https://amzn.to/3nNndWY

 

 

 

 

Campground Potluck Recipe of the Week
Camp-out Calico Couscous

 

Go for a variety of tastes and colors

      This colorful, affordable side dish serves 10 to 12. Add more and different vegetables ad lib.

½ stick butter
Medium red onion, diced fine
1 cup fine-diced carrots,
10-ounce can corn with red and green peppers, drained
3 cups water
3 chicken flavor bouillon cubes
2 cups (uncooked) couscous
White and light green parts of 1 bunch scallions, thinly sliced

    Melt butter in a stove-to-table pan and cook red onion just until it’s limp. Stir in vegetables,  water and bouillon. Bring to a boil and stir in couscous. Cover, turn off heat and let stand  per package directions until couscous is tender. Fluff with a forkand garnish with scallions. Serve at once or chill. 

 

    Curl up in your camper tonight with book #4 in the Yacht Yenta “cozy” mystery series, April Avenger  by salty sailboat widow Farley Halladay. Alone now, Farley operates an online boat booking business that lets her  (and her readers) travel  virtually all the seas over the world. She shares shortcut galley recipes throughout the books. The grieving widow  is also a cook, caregiver and kickass crime solver. For Kindle, Nook, Google Play and most other ebook formats. 

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FREEZE AHEAD RECIPE OF THE WEEK
Chewy Cheese Bread
 
    More than a bread, this high protein casserole is a rib-sticking trail snack or a bread to go with a mug of soup.

 

 
1 1/2 cups onions, peeled and diced
Small red or green pepper, diced (optional)
2 tablespoons vegetable oil
One-pound loaf of coarse artisan bread, diced
4 eggs
3 cups milk
1/2 teaspoon ground nutmeg
8-ounce package shredded Cheddar cheese

    Grease a 9 X 13 casserole. Put diced bread in a large bowl. In another bowl, whisk together eggs, milk and nutmeg. Stir-fry onions and pepper (if using)  in hot oil until they are soft and fold into bread with the diced tomato (if using),  egg mixture and diced cheese. Allow time for bread to soak up the egg mixture completely.
    Spread in casserole. Bake  uncovered, for about 45 minutes at 350 degrees. It should look puffy and golden. Let cool 10 to 15 minutes, then cut in squares. Cool, wrap indivudally in waxed paper and freeze. 
    
Mignonette Sauce
    Mignonette is a classic French sauce made with shallots and  served with oysters. Try this quicker, kickier version. 

 

1 cup cider vinegar
1/4 cup ketchup
1/4 cup brown sugar, packed
1/3 cup fine-chopped shallot
1 tablespoon Dijon-style mustard
1 tablespoon horseradish
½ teaspoon salt
1 teaspoon minced garlic

    Whisk together vinegar and ketchup in a small saucepan. Add  other ingredients. Bring to a boil, stirring to dissolve sugar. Immediately turn off heat. Cool and chill. Serve cold with seafood.

Tips for the Camp Chef

* Make your own latte. In a pan whisk 1 cup water, 2 cups milk, 1 T. instant coffee, 3 T. each cocoa powder and sugar and 1 t. apple pie spice. Heat, stirring, until it comes to a boil. Remove from heat, pour into 4 cups and top with a dollop of Cool Whip.

    * Eggnog, served hot or cold, is a year-round nutrition boost. Make it any time using egg  substitute or other pasteurized eggs. Add cream, sugar, a little vanilla and nutmeg and maybe a shot of rum.  

    * Out of bread and in a hurry for sandwiches? Make wafflewiches. Toast waffles from the freezer.
    
    * Store-bought shortcakes make great last-minute desserts.
Fill with  mandarin oranges sauced with orange flavored yogurt,  or instant chocolate pudding and whipped topping, or chunky applesauce drizzled with hazelnut coffee creamer.

BONUS RECIPE
Noodle Omelet for Two

When you use egg substitute such as Egg Beaters, you don't have the mess of beating a bowl of eggs. 

1 tub of ramen noodles, any flavor
Boiling water
2 tablespoons butter.
1 cup liquid egg substitute
Half a dozen scallions, sliced

 

     Follow package directions for ramen. Set aside to steep.  Slice white and light green parts of scallions and stir-fry in melted butter in a, nonstick skillet.  Drain ramen, spread in skillet with scallions and add egg substitute. Cover, reduce heat and cook just until eggs set.  Cut in wedges. Serves 2.    
        

Campground Potluck Recipe of the Week
Blueberry Cookie Cake

    Bake it in camp or make it ahead of time at home. This cake carries well in an ice chest or refrigerator and you can frost it just before serving.

 

 
7 or 8 blueberry newton cookies, cut up

1 box blueberry muffin mix
Ingredients called for on muffin box
10-ounce jar blueberry preserves
1 carton whipped topping
 
    Grease a deep, 9 X 13-inch baking pan and cover the bottom with the cut-up   newtons. Make up the muffin mix according to the label and spoon over the cookies. Bake at 350 degrees until it’s springy to the touch and pulling slightly away from sides of the pan.
    Cool 5 minutes, then use the round  handle of a wooden spoon to poke holes in the cake. Spread with the blueberry jam, allowing it to soak in. Cool, cover, chill. Spread with whhipped topping just before serving. Cut into 3 X 5 rows to serve 15.

 

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Go Camping and Cook!

 Blog copyright Janet Groene 2024.  This site has had       views. Want to see your ad on all six Groene sites for one year, one low rate? Contact janetgroene@yahoo.com/

 The gang's all here, so let's EAT!

 

Camp and Galley Recipe of the Week
Shortcut Chicken Bog

 

 
    A classic Low Country dish is Chicken Bog, a moist, flavorful blend of chicken and rice. Traditionally it’s made spicy with black pepper or cayenne.  In this version the soups add plenty of flavor, and not everyone likes highly spiced food,  so I suggest passing the pepper mill and hot sauce at the table. 

 

2  tablespoons vegetable oil
1 pound boneless, skinless chicken cut in small bites
1 can condensed onion soup
1 can condensed chicken gumbo soup
2 ½ soup cans water
2 cups long grain rice
1 pound boneless, skinless chicken breast, cut in small bites

 

    In a large pot, sizzle chicken in hot oil to brown it, gradually adding rice to pick up brown bits. Add soups and water, bring to a boil, cover and reduce heat. Cook 30 minutes over low heat without peeking or stirring.  If rice isn’t done now, cover and continue cooking another 10 minutes at a time. If mixture is too dry add white wine, water or broth to taste. Serves 6. 

 
    Oven method: Put everything in a buttered casserole, cover and bake 1 hour at 325 degrees.
    Pressure cooker: Put everything in a pressure cooker and bring to full pressure for 5 minutes. Take off heat and let pressure normalize. Do not quick-cool.
    Variation:  When dish is finished, fold in thawed peas. Heat through, then serve. 

Tips for the Camp Cook

* Before grilling vegetables such as eggplant, summer squash or zucchini, score the surface shallowly with a sharp knife. Then brush on oil or melted butter and seasonings of choice. Let stand 10 minutes or more for seasoning to sink in before grilling.  

    *Make a crunchy topping.  Chop 2 slices cooked, crisp bacon and 2 scallions. Cut corn from one fresh cob. Toss together lightly. Sprinkle on soups, salads.

    * Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars for a quieter ride, less breakage. When it’s grotty, throw it out and cut some new pieces from the roll.
  
*  Roast vegetables on the grill and toss with a sauce that sings. Combine 1/4 cup each olive oil, tahini and honey. Good on squash, sweet potatoes, corn. 

 

 

 Janet Groene’s Survival Food Handbook isn’t just for preppers. It’s also a guide to stocking your camper with ordinary, shelf-stable supermarket ingredients for boondocking and speed bumps such as fridge failure, evacuation or breakdown.  http://amzn.to/1WdYqbe

 

MAKE AHEAD RECIPE OF THE WEEK
    Make a big batch ahead of time, then freeze in suitable portions for future camp-outs.  
Eggplant Pasta Sauce

    This rich vegan sauce is tasty, versatile and easy to re-heat. Eggplant gets soft when frozen;  mushrooms add toothsome texture.

 

2 large eggplants, peeled and cut in small dice
1/4 cup vegetable oil
2 large onions cut in small dice
5-6 cloves garlic, minced
2 to 3 cups sliced mushrooms
Large can, 28-32 ounces, diced tomatoes
2 cans, 6 ounces each, tomato paste
2 tablespoons mixed Italian seasoning
½ teaspoon ground cloves
1 teaspoon each salt, pepper, sugar

In a large kettle, heat oil and sizzle eggplant, stirring over high heat while adding onion, garlic and mushrooms. When eggplant is crisp-tender, add remaining ingredients and bring to a boil. Cover, reduce heat and simmer 8-10  minutes. Cool and package for the freezer, allowing 1 cup per portion of pasta. In camp thaw, heat and spoon over hot pasta of your choice.  

 

 

CAMPGROUND POTLUCK RECIPE OF THE WEEK

    When you want to bring an affordable side dish to the campground potluck, this creamy recipe makes used of canned goods you can always have on hand. It can also be a vegetarian main dish. The more variety the better: carrots, peas, sliced mushrooms, limas, quartered artichoke hearts, white and yellow whole kernel corn,  Mexicorn,  mixed Chinese vegetables, cut green and wax beans--you name it.  

 

4 cans, 14-16 ounces each, different vegetables
Medium onion, finely chopped
2 medium ribs celery, finely chopped
1 can condensed cream of celery soup
1 teaspoon smoked paprika (optional)
8-ounce carton of sour cream (1 cup)
1 cup grated yellow cheese such as cheddar
1 sleeve round buttery crackers, crushed
1 stick butter, melted

    Drain vegetables. Spray a 9 X 13-inch casserole and mix vegetables in it. Scatter chopped onion and celery on top. In a bowl whisk soup, paprika and sour cream until smooth. Fold in grated cheese. Spread evenly over the casserole.
    Sprinkle crushed crackers over the casserole and drizzle with melted butter. Now it can be refrigerated for later. To proceed, bake at 350 degrees 35 to 45 minutes or until golden on top and bubbly in the center.
    

See Janet Groene’s tips for women who travel in an RV.  Https://www.SoloWomanRV.blogspot.com Bonus: each issue contains late breaking news reports of new, soon-to-open and proposed campgrounds.

Real Food, Real Good for Camping Trips

 

  

 

 Blog copyright Janet Groene 2024. This blog has had more than 267,000 views. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

  

Ah, those cool, leafy woods....

 

NO-BAKE DESSERT OF THE WEEK
Skinny Pineapple Cheesecake

½ cup low-fat graham cracker crumbs
8-ounce can crushed pineapple
8-ounce brick of reduced calorie cream cheese
4-serving packet sugar-free lemon gelatin dessert mix
1 cup fat-free half and half

    Spray a pie or cake pan and sprinkle crumbs in the bottom. Drain the pineapple into a measuring cup. Add water to make a cupful. Nuke this liquid until steamy, then stir in gelatin to dissolve it. I

n a micro-ware bowl, soften cream cheese and whisk in half and half until it’s smooth. Whisk in gelatin mixture until it’s smooth, then fold in crushed pineapple. Carefully spoon into the thin crumb crust and chill until firm. Sprinkle lightly with additional crumbs if you wish. Serves 8.


Do you know you can now make coffee with a tea bag-type sachet?  No bulky gear is required. Make hot water by whatever means are available in camp, add the coffee bag and dunk. Get details and a list of roasts at (www.) Steepedcoffee.com

CAMPGROUND POTLUCK RECIPE OF THE WEEK
Two-Cheese Potato Casserole
    This essential side dish bakes in the oven, covered grill or slow cooker. Save time by using canned potatoes. 

 

 

#10 can sliced or diced potatoes, drained
3 cups cottage cheese
2 cups sour cream
1 teaspoon each salt, pepper
1 tablespoon  sweet paprika
½ cup minced parsley
8-ounce package shredded sharp cheddar cheese

    Drain and rinse potatoes. Whisk together cottage cheese, sour cream, salt and paprika. Put potatoes in a buttered pan alternately with the cottage cheese mixture, parsley and some of the Cheddar, reserving a handful of the Cheddar to put on top. Heat until bubbly. In a slow cooker this takes 4 hours on Low. In an oven use 350 F. Set the covered grill to Medium. Serves 12-15. 

More hot days ahead. Plan menus now.

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 or grill. https://amzn.to/3nNndWY

 

 

  
Campground & RV Recipe of the Week
Salad Greens and Ham Rags
    Curly endive and torn bits of flavorful ham add visual interest to this big, main dish salad. Radishes add color. Scallions add tang. 

 

1 head lettuce  torn in bite size
1 bunch curly endive, cut up
About 6 scallions, sliced (white and light green parts only)
1 cup diced radishes
½ cup roasted cashews (or more to taste)
1/ to ½ pound shaved deli baked ham
½ cup bottled balsamic vinegar vinaigrette (or more to taste)

Tear shaved ham into "rags"

     Put lettuce and endive in a big bowl and toss gently. Add scallions, radishes and nuts.  Cut ham in strips or tear into ragged pieces. Add to bowl and toss salad gently. Add dressing, toss gently and add more dressing if needed. Serve at once. If salad is to be served later, chill now and  add nuts and salad dressing just before serving. Serves 6 as a main dish. 

 

 

PANTRY RECIPE OF THE WEEK (No Fresh Ingredients Needed.)
Asian Rice Salad
    Canned Chinese vegetables are a poor substitute for fresh but when you’re boondocking and relying on canned goods, they are a good way to  add color and variety to menus.

 

 

2/3 cup bottled  Asian style salad dressing
8.8 ounce pouch of ready-to-eat brown rice
15-ounce can mixed Chinese vegetables, drained
Small can sliced  mushrooms, drained
Small can sliced or diced water chestnuts, drained
10-ounce can chunk chicken, broken up
½ cup sliced almonds

    Put the salad dressing in a bowl and stir in rice. Fold in vegetables and chicken. Arrange on plates and sprinkle with sliced almonds. Serves  4.
     
Tips for the CAMP Cook

    * Make a sweet and colorful side dish to go with chicken or ham from the grill. Fluff 4 cups hot, cooked rice with a fork and  stir in 1 cup whole berry cranberry sauce.

    * Make 4 cups instant mashed potatoes. When they are hot, stir in  1/2 cup sour cream onion dip. Serve at once. 

* If  cheese gets hard, try soaking it in buttermilk.

    * When making yeast dough that calls for milk, add powdered dry milk with the dry ingredients. Then add a suitable measure of warm water. This eliminates the step of scalding and cooling fresh milk.

MAKE AHEAD RECIPE OF THE WEEK
    Make a big batch of recipes at home, then portion for the freezer in right-sizes packages of one to a dozen servings to bring out later in camp.

Journey Bread
    Get a complete meal in every good-size slab of this “everything but the kitchen sink” recipe. It tastes good, stores well and sticks to the ribs even if you have nothing else to eat. 

 

3 cups flour
1 ½ teaspoons each baking powder, baking soda
1 teaspoon salt
1 cup sugar
1 tablespoon apple pie spice or pumpkin pie spice
1 teaspoon vanilla
1 cup canola oil
2 eggs
1 cup each mashed banana, applesauce and grated carrot
1 cup each raisins, chopped walnuts

    Grease two loaf pans. Put the dry ingredients in a clean bag and jostle gently to mix. In a large bowl mix wet ingredients except raisins and nuts. Stir in dry ingredients and add a little water if needed to make a thick batter. Fold in raisins and nuts. Bake about 1 hour at 350 degrees. Cool and wrap loaf overnight. (It’s easier to cut now.) Cut in thick slices. Wrap each in wax paper. Freeze.  Each loaf makes 8 to 10 trail meals.  Just add a beverage .

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See 16 meaty, timely feature articles on all RV topics from Janet Groene at https://rvtravel.com/author/janet