Campfire & Chuck Wagon Cooking

Copyright Janet Groene 2026.

    What's your camping moment? Gathering 'round the campfire on a crisp spring evening or brewing that first cup of coffee in the morning mist? Whatever it is, these recipes go the distance. 

Camping & RV Recipe of the Week

Oatmeal Cookie Pie

This recipe is part cookie, part pie, part tart. If you recognize it as a close relative of pecan pie, you’re on target. Not everyone likes nuts, so this version is nut free. Use one-minute or old-fashioned oatmeal flakes, not instant. 

1 stick butter

1 cup flour, plus more as needed

½ stick butter

½ cup sugar

1 cup corn syrup 

3 eggs

½ cup each oatmeal (not instant) and shredded coconut

Melt the stick of butter in a pie pan and stir in flour with a fork until dough forms a ball. Using floured fingers, press dough into an even layer on bottom and sides of the pan. Flute edges.

Melt the other half stick of butter and stir in sugar, syrup and eggs. Whisk until smooth. Stir in oatmeal and coconut. Pour into pie shell and bake at 350 F. until the crust is golden and the filling set, as for custard. Cool before cutting.

BLACK POT RECIPE OF THE WEEK

Campfire-Baked Potato Chowder

Kindle the campfire early in the day and bake the potatoes in glowing coals. Then manage the fire to keep the pot simmering.  Make this soup  vegetarian or add ham, and doll it up with extra vegetables for color and showmanship.  

8 large baking potatoes, scrubbed

1 stick butter        3 large onions, diced

1 tablespoon  minced garlic

Optional: 1 turnip,  parsnip or  carrot, peeled and  grated 

Optional: 2 cups fine diced cooked ham

6 cups water

4 chicken or vegetable bouillon cubes

½ cup flour         1 teaspoon ground nutmeg

1 1/2 cups cold water

3 to 4 cans, 12 ounces each, evaporated milk

Optional: I can cream style corn

Salt, freshly ground pepper

Cool and trim baked potatoes and cut in bite size chunks, saving as much of the crispy skin as possible. Set aside.  Melt  butter and stir in garlic, onion and vegetables and ham if using. When they are browned and buttery, add 6 CUPS water and bring to a boil. Stir in bouillon to dissolve. Simmer ad lib, stirring occasionally and adding water as needed. 

When you’re close to serving time, whisk flour and nutmeg into the 1 ½ cups cold water and stir into the soup with the potatoes and  corn if using. When it thickens, stir in canned  milk to taste and more water as needed, Heat through but do not boil after milk is added. Add salt and pepper to taste. 

Suggested garnish: crumbled bacon, sliced scallions, shredded cheese, dollops of sour cream or tufts of packaged French fried onions. 

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 

ETHNIC RECIPE OF THE WEEK

Speedy Spiedis

Thank Italian immigrants for bringing this sumptuous sandwich to the Americas. Wrap your fist around  fresh slabs of Italian bread packed with flavorful pork.  Start it a day ahead, then bring the marinated pork to grill at a picnic or tailgating. 

2 pork tenderloins, 14-16 ounces each

2 large yellow onions, diced fine

2 tablespoons minced garlic

1  tablespoon  Worcestershire sauce 

2 tablespoons mixed Italian seasoning

8-ounce can tomato sauce

½ cup ketchup

1 cup water

Slices of Italian bread or rolls to make 12-14 hot sandwiches

Cut tenderloin in bite size.  Mix remaining ingredients except bread in a zip-top bag. Marinate in the fridge or ice chest overnight. Drain marinade and save it. Skewer and grill pork cubes.  Boil marinade 5 minutes. Make sandwiches with the pork and drizzle with the boiled marinade.  

WHEN FOOD EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   Stuff happens when you're away from home too. 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

BONUS RECIPE

A Wee Bit O’ Pudding

This old English dessert bakes in a skillet over low flame. It’s very dense and sweet, so make servings small.

2 eggs        1 cup sugar

1/4 cup flour

1 teaspoon baking powder

1 cup coarsely chopped walnuts

1 cup chopped dried fruit such as figs, raisins, Craisins or prunes

Whisk eggs, sugar, flour and baking powder. Fold in nuts and fruit. Heavily grease an 8- or 10-inch skillet (preferably nonstick). Spread batter in the pan. Cover and cook over low heat until it’s set. 

Optional: Serve with  cream, whipped topping, vanilla yogurt, Devonshire cream or milk. 

SKILLET MEAL OF THE WEEK 

Kicky Kielbasa  Cabbage

Horseradish and mustard add spark and spunk to this everyday budget dinner.

12-to-16-ounce kielbasa sausage

1 tablespoon vegetable oil

Medium onion, diced

Medium cabbage, coarsely cut up OR

16-ounce bag shredded cabbage for coleslaw

2 tablespoons flour or cornstarch

1 cup milk

2 tablespoons golden mustard 

1 tablespoon  horseradish

1 cup grated Cheddar cheese

Slice sausage in half lengthwise, then in 1/4-inch slices. In a large skillet or wok, brown sausage in hot oil, gradually stirring in onion and cabbage.  Cover and cook over low heat until cabbage is tender. Whisk flour into milk with the mustard and horseradish and stir into the cabbage mixture until it thickens. Sprinkle with cheese and serve warm. Serves six.   

See more of Janet Groene’s galley-ready recipes at BoatCook. 

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 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 

 

CAMPGROUND POTLUCK OF THE WEEK

Overnight Salad

This salad is ready to serve when you plunk it down on the potluck table. No tossing, saucing or sprinkling needed.  Your secret ingredient is the seeds you choose. Each imparts a distinctive overtone. Try a different one each time.

Go for color and variety

12 cups bite size  vegetables such as broccoli, sliced zucchini, radish, mushrooms, red and green peppers, sweet onion, celery, cherry tomatoes

½ cup each vegetable oil, cider vinegar and sugar

1 teaspoon  each salt, pepper, dried dillweed

1 tablespoon  poppy, anise, caraway or sesame seeds

½ teaspoon powdered ginger

Put vegetables in an extra large zip-top bag.  Whisk remaining ingredients well and pour over vegetables. Seal bag and chill several hours or overnight, turning occasionally to distribute flavor. 

Just before serving, up-end the sealed bag several times to distribute flavor. Cut a hole in a bottom corner of the bag to drain excess dressing. Then empty salad into a large serving bowl. 

Cook’s note: do not drain dressing into the camper’s  sink or outdoors in the ground. 

LIFESAVER SAUCE OF THE WEEK

Are you serving the same ol’ boiled or canned vegetable again?  Save it with a sauce, sweet or savory,  made in a small nonstick skillet

Sante Fe Sauce

Small onion, minced with 1 clove garlic

1 tablespoon vegetable oil

Small can diced green chilies, drained

8-ounce can tomato sauce 

½ cup shredded Monterey Jack cheese

Sizzle onion and garlic in hot oil until limp Stir in tomato sauce and chilies.When it’s hot, stir in cheese just until it melts to a swirl and spoon over fried corn, grilled drumsticks or a puffy omelet. 

  SCROLL DOWN TO SEE SAMPLES OF PAST POSTS 

I'll send you two dozen Tips for the Camp Cook, chosen at random from my archives. Email janetgroene@yahoo.com and put Cook Tips in the topic line. 

Eats & Treats for Camping & RV

Copyright Janet Groene 2026

ABOUT THIS BLOG As a former full-timer and lifelong budget traveler, I share everyday recipes for everyday campers, glampers, off-gridders, RVers, liveaboards and anyone with limited space, gear and money. 

RV & Camping Recipe of the Week

French Toasted Angel Dessert

    Make a budget dessert with a day-old angel cake from the supermarket.

1 store-bought angel food cake

2 eggs

1/3 cup sugar

½ teaspoon vanilla

Butter for frying

Slice the cake. Whisk eggs and sugar together until they are thick and lemony. Stir in vanilla. Dip cake in the egg mixture, shake off excess and fry in melted butter until toasty all over.  Serve plain or with fresh or canned fruit,  fruit  pie filling, pancake syrup or powdered sugar for dessert or  try it for breakfast with fruited yogurt. 

                         Campground Potluck 

                             Dish of the Week

Mountain ‘o Meatballs

Buy readymade meatballs in the supermarket’s freezer department and sink  them in a kicky sauce. Hot ‘n spicy ketchup can be used in place of the hot sauce. 

2 tablespoons vegetable oil

Small onion, finely diced

2 tablespoons minced garlic

2 tablespoons Worcestershire sauce

1 teaspoon (or more to taste) hot sauce

10- to 12-ounce bottle ketchup

2 pounds fully cooked small meatballs, thawed

Sizzle the onion and garlic in hot oil and stir in remaining ingredients. Cover and cook over very low heat until onion is tender. Fold in meatballs over low heat, cover and cook until meatballs are heated through. Stir gently. Serve with toothpicks.  

WHEN FOOD EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   Stuff happens when you're away from home too. 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

BONUS RECIPE

Forbidden Fruit Rice Pudding

When you’re in a rush to rustle up a dessert,  use instant rice to make this comfort food favorite with a secret sin.

½ cup golden raisins

1/3 cup liqueur such as Galliano, Triple Sec or Chambourd

4 cups instant white rice

4 cups liquid

Small or large can crushed pineapple

1 teaspoon almond extract

13-ounce can sweetened condensed milk

Garnish: shredded coconut

Soak raisins in liqueur. Set aside. Drain pineapple and add water to make 4 cups. Bring liquid  to a boil, stir in rice,  cover and let stand in a wind-free spot 7-10 minutes or until rice s tender and all liquid is absorbed,  Stir in raisins, almond extract,  pineapple, raisins and enough condensed milk to sweeten to taste Serve now or chill. To serve, scoop into dessert cups and top with a tuft of shredded coconut.

Serves 12 when made with small can of pineapple, 15-20 when the larger can is used. 

Cook’s note: Raisins will absorb better if liqueur is heated. To reduce alcohol, boil liqueur for a minute or two.  Serving note: Serve in crisp ice cream cones and eat the “dishes”.

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's  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 

DESPERATION DINNER OF THE WEEK

Salty Dog Bully Beef 

Compact, shelf stable chipped beef is easy to keep on hand in a small space. It's salty, so this dish is best when made with low sodium broth and soup. 

32-ounce carton low sodium beef broth OR

4 cups water + 4 teaspoon low sodium beef bouillon

4 cups instant white rice

1 jar chipped dried beef

1 can mushrooms, drained

1 can condensed, low sodium cream of mushroom soup

Small can evaporated milk (2/3 cup)

Half of an 8-ounce package of cream cheese

Suggested garnish: sliced scallions, shredded lettuce, diced tomatoes, crisp chow mein noodles or sliced almonds.

Bring broth to a boil. Add instant rice, cover and let stand in a wind-free spot until rice is tender and water is absorbed, Tear beef into small shreds. Add water to the broth to make 4 cups and bring to a boil in a skillet or casserole pan. Stir in rice, cover and let stand until liquid is absorbed.  

Tear up beef into small bits. Whisk canned milk into soup. Cut cheese into small dice. Stir all together with mushrooms, cover and heat gently. Garnish ad lib. Serves 4.

Black pot cooking is the ultimate show-off skill for a camp cook

BLACK POT RECIPE OF THE WEEK

Mulligatawny is a traditional recipe created in India for the British. Recipes vary. Kindle a  campfire and keep it glowing all day while the gang gathers round and waits for a feast like this one. Preparing the vegetables and chicken is a big job, but to some camp chefs, that’s part of the show. 

Mulligatawny

1 rotisserie chicken

4 quarts water

½ teaspoon ground mace

1 teaspoon curry powder

2 Roma tomatoes, diced fine

2 Granny Smith apples, peeled and diced fine

Medium onion, diced fine

Large carrot, peeled and diced

2 ribs celery, chopped

Small green pepper, seeded and diced

Cut meat from the chicken and chop to small bite size. Dispose of the bones and skin where animals can’t get them. Toss with 1 1/2 tablespoons flour in a large pot and add cold water, apples, vegetables and seasoning. Bring to a boil, then reduce fire and simmer an hour or more, adding water as needed. Serve as is or over rice. 

MAKE AHEAD RECIPE OF THE WEEK

This moist, buttery cake travels well. Keep it cold. Serve it cold.  Nobody has to know that your secret ingredient is vitamin-rich pumpkin. 

Butter Blush 

Pudding Cake

1 spice cake mix

1/2 cup flour 

1 stick butter, melted

1 egg, beaten

½ cup chopped walnuts

15-ounce can pumpkin puree (not pumpkin pie filling)

4 eggs, beaten

½ cup each brown and white sugar

2/3 cup evaporated milk (small can)

1 teaspoon apple pie spice mix

1/4 teaspoon salt

½ cup white sugar

½ cup chopped nuts 

½ stick butter, softened

Whipped topping

Set oven for 350 degrees.  Dump the dry cake mix into a bowl. Add the egg, flour and melted stick of butter.  Mixture will be thick and crumbly. Reserve one cupful. Press the rest in a greased 9 X 13-inch baking pan to form a crust. Set aside.

In the same bowl, whisk together pumpkin, eggs, white and brown sugar, evaporated milk and seasonings. Pour over the crust. 

Mix the second ½ cup sugar plus walnuts and remaining stick of  butter into the reserved cake mix. Strew this crumbly mixture over the filling. Bake 50-60 minutes or until cake is set. Cool. Using a serrated knife, cut into small squares (it’s very rich)  and serve with whipped topping. 

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

 

Our whole story, start to end, warts and all.....
We traveled full-time 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 

 SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

Never miss another recipe. Email janetgroene@yahoo.com, put  RV Yes in the topic line and I'll pop you a quick poke when new posts go up. Your email will never be shared nor sold. 

Spring Loaded RV & Camping

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

Grab these camp tested recipes for cooking inside and out, camping and RV, glamping to tenting, soup to nuts. Questions? Comments? Recipes to share? Email janetgroene@yahoo.com 

Big or small galley, inside or the great outdoors, we've got you covered for great meals with minimum mess and maximum yum.

Camping & RV Recipe of the Week

Bathed In Butter Bar Cookies

Make these buttery beauties by the carload in disposable baking pans and cut them in squares as needed. They are great travelers.

1 yellow cake mix

1 ½ cups quick-cooking oats

1 stick butter

2 eggs

10 to 12-ounce bottle butterscotch ice cream topping

12-ounce package chocolate chips

1 cup chopped nuts nuts

Spray two 8 X 8-inch baking pans and heat the oven to 350 F.  In a large bowl cut butter into the dry cake mix and oats until it’s mealy. Reserve 1 1/4 cups. Press remaining  crumb mixture into pans to form two crusts.  Bake 4 minutes. 

Whisk  eggs and butterscotch topping.  Put half over crusts in each pan.  Mix chocolate chips and nuts with reserved crumb mixture and sprinkle evenly over pans. Cut and serve or wrap individually. Keep cool and refrigerate after the first day, 

VEGETARIAN DISH OF THE WEEK

Poached Chili Eggs

2 cans vegetarian chili with beans (mild, medium or hot)

1/4 cup robust red wine (optional)

1 can low sodium diced tomatoes with onion and green pepper

4 to 6 eggs

Sour cream

Scallions

 In a large skillet, combine chili, wine and tomatoes. Over medium heat, bring to a shimmering simmer.  With the back of a big spoon make indentations in the chili. Break eggs one at a time into a saucer and slide one into each indentation. Cover and cook over low heat 3-5 minutes to poach eggs to taste. Serve in soup plates as is or over rice, noodles or crushed croutons.

We tell our story start to end, warts and all, from brave beginning to happy ending when we became part-timers again. We  traveled full-time  for 10 great years,, making a living as a travelwriter/ photographer team. 

 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 ways to make a living anywhere. Kids on board? We cover home schooling. Need an exit strategy? The time may come to settle down. Order at any book store or let Amazon gift wrap and ship it for you.  https://amzn.to/29XFEkq 

PANTRY MEAL OF THE WEEK 

No fresh food? No time to cook? Keep these ingredients  together in your back-up pantry and throw them together for an emergency. To avoid sodium overload, buy vegetables and tomatoes in low sodium labels. 

See more recipes that require no fresh ingredients. Survival Food Handbook is written for campers, sailors, truckers and RV travelers who have limited room for provisions. 

Beef ‘n Barley Burgoo

2 cans, 12 ounces each, roast beef with gravy

2 beef bouillon cubes

6 cups water

1 cup quick-cooking barley

2 cans, 15 or 16 ounces each, chunky mixed vegetables, drained

2 cans, 15 ounces each, diced tomatoes with celery, onion and pepper

Hot sauce (optional) 

Put the beef and gravy in a large pot, breaking up the beef. Add the water, bring to a boil and stir in barley. Cover and simmer over low heat until the barley is puffed and tender. Stir in vegetables, heat through and serve. Pass the hot sauce on the table. Serves 16 to 8. 

   Be prepared for delays, breakdows,  a campground evacuation,  refrigerator failure, supply chain interruptions, civil disturbances, road closures.    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?  Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 

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

POTLUCK DISH OF THE WEEK

Mexicali Casa-role

This recipe is easily multiplied.  Canned tamales come in many brands and flavors.

3 cans tamales

28-ounce can low sodium diced tomatoes

2 cans, 12 ounces each, low sodium corn with green and red pepper, drained

Small can sliced ripe olives, drained

½ cup stuffed green olives, chopped

I package Jiffy cornbread mix

Egg, milk for cornbread mix

1 cup grated Cheddar cheese

Minced cilantro 

Arrange tamales in a greased pan and top with tomatoes, corn and olives. Bake 10 -12 minutes at 400 degrees, then drizzle with cornbread mix, prepared according to package directions. Bake until cornbread is golden brown. Remove from oven, sprinkle with cheese and let cheese melt. Serve at once or keep warm. Shower with minced cilantro. Serves  12. 

LIFESAVER SAUCE OF THE WEEK

Do you need to add flair and flavor to a so-so camp meat or vegetable? Whip up a sauce that makes you look like a gourmet cook. 

Pineapple Mustard Sauce

Good on Spam, ham, pork, chicken, sweet potatoes, fried rice, toasted cheese sandwiches  or quiche. Use sparingly.  Just a dab will do. 

1 jar pineapple ice cream topping

1 jar (10-12 ounces) apple jelly

1/4 cup spicy mustard (or more to taste) 

Heat together, stirring until it’s smooth and blended. Serve warm. 

FOIL MEAL OF THE WEEK

Hash Stack

Form a big, round "kiss". Pinch and twist foil at the top to seal

Large sweet onion

1 can corned beef hash

Large green pepper, seeded

Large tomato

French fried onions

Cheese optional

Generously grease centers of four sheets of foil. Cut four slices from the whole onion and place on the foil. Top with a slice from the whole green pepper. Divide hash among the four pepper “rings”, pressing to fill the ring with an even layer of hash. Top with a slice of tomato and a tuft of French fried onions plus some grated cheese if you like.  

Bring four corners of the foil together and twist to seal the packet and to form a handle. Place this “kiss” on a grate, onion side down, over medium coals and heat slowly but thoroughly. Vegetables should be crisp-tender and hash thoroughly hot. Open carefully to avoid steam and eat out of the foil. 

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 

   SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

    Never miss another recipe. I'll send you a quick email each time new posts go up here. Email janetgroene@yahoo.com and put RV Yes in the topic line. Your email will never be sold nor shared. 

  

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 in camp when running water is in short supply. 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. 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.

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