Easier Camping & RV Meals

Copyright Janet Groene 2026. 

Camping? Tailgating? RV? Cabin in the woods? These camp-tested recipes are from Janet Groene. She was happily homeless for 10 years, summering in a 21-foot RV and wintering in a 29-foot sailboat. She has boated and camped all over the world. These recipes deliver good taste, good looks, good nutrition, easy prep and easy cleanup with no waste of water or fuel. 

BIGI BATCH RV Recipe of the Week

This protein-packed main dish salad serves 12 for a campground potluck, family reunion, pontoon boat raft-up or buddy site.  Put everything in a large plastic zip-top bag, keep cold and add vinaigrette dressing just before serving. 

Tin Can Tuna Chickpea Salad

2 cans, 15-ounces each, chickpeas (garbanzos), drained

12-ounce can solid pack tuna, drained and broken up

Large bag shredded lettuce

Medium bag angelhair cabbage for coleslaw

Red bell pepper, thinly sliced

Green bell pepper, thinly sliced

Medium red onion, peeled and cut in thin crescents

Bottled citrus vinaigrette

1/4 cup salted sunflower “nuts”

Toss everything but vinaigrette and sunflower seeds together and chill. Just before serving, toss with vinaigrette to taste and sprinkle with sunflower nuts. Serves 12. 

See more shortcut recipes at https://BoatCook.blogspot.com. 

RV & Camping Breakfast of the Week

Fat-Free, Egg-Free Carnival Pancakes

The more variety you put in the mixed grains the better. Then add a fruity flavor such as cherry, raspberry or strawberry.

1 cup white or whole wheat flour

1 cup mixed grains (cornmeal, milled flax seed, rolled oats, barley flakes, buckwheat flour, etc.)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 single-serve sleeve of flavored powdered drink mix (raspberry, peach tea, pomegranate, pineapple)

1 ½ cups water

Whisk dry ingredients with water and cook on a hot griddle in 3- or 4-inch circles. Brown pancakes on both sides and serve with syrup, applesauce, yogurt or sausage gravy Serves 4. 

Cook’s note: Results can vary depending on the grains you choose. You may need a little more water or more white flour to make a batter the consistency of thick cream. 

CAMPGROUND POTLUCK DISH 

Here’s an affordable, nutritious brown rice side dish for the next campground potluck. It's easy enough to make at your campsite. Cook rice from scratch or buy it in a ready-serve pouch. 

RICE AND RED BEANS

2 cups ready-to-serve brown rice

Medium onion, diced

1 tablespoon minced garlic

2 tablespoons olive oil

Medium zucchini, diced

Small yellow squash, diced

15-ounce can red beans, drained and rinsed

15-ounce can diced Italian seasoned tomatoes

About 1 cup shredded Cheddar cheese

Prepare rice. Saute' garlic and vegetables in hot oil until crisp-tender. Combine rice, vegetables, beans and tomatoes in a large, greased skillet. Cover and cook over low-medium heat until vegetables are fork tender. Sprinkle with cheese and serve hot. Serves 8. 

JUST IN TIME FOR LABOR DAY 

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. Gifting? Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

Pantry Recipe of the Week

In this regular feature we present a recipe that is made 100% from ingredients you can stock ahead for emergencies. Prepare a well-balanced stand-by pantry for brief emergencies, using affordable, familiar supermarket staples.   

Apple Pan Dowdy Ham Dinner

Boston Brown Bread in a can keeps for weeks

1 can Boston brown bread, crumbled

1 can pie sliced apples (not apple pie filling)

i can chunk ham, broken up

6-ounce jar Old English cheese spread

4 eggs or equivalent 

Small can (2/3 cup) evaporated milk

Put bread in a large, well-greased skillet and distribute the apples and ham. Using two spoons, dot the casserole with bits of cheese spread. Whisk together eggs and milk and pour over skillet. Cover and cook without stirring heat over low-medium heat until it’s set, as for custard. Serves 4.

BE PREPARED 

   Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances.  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? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients. 

VEGETARIAN RECIPE OF THE WEEK

Slow Cooker Curry

 Start with the spices listed.  If it’s not hot enough for you, kick it up with more ginger, cayenne or pepper.  

The more 'boys", the better

2 cans chickpeas

2 medium potatoes, scrubbed and diced OR

14.5-ounce can diced potatoes drained and rinsed

Medium green sweet pepper, seeded and diced

Small head cauliflower, cut in bite size

2 medium carrots, peeled and diced

3 tablespoons cornstarch

1 teaspoon each ground cumin, paprika, ground ginger and turmeric OR

1 tablespoon plus 1 tespoon your favorite curry powder

1 teaspoon powdered vegetable bouillon 

1/8 teaspoon ground cloves

14.5-ounce can diced tomatoes

1 cup water

Grease cooker and add chickpeas, potatoes, pepper, cauliflower and carrot.  In a small cup mix cornstarch with powdered bouillon and curry spices. Toss lightly with vegetables in the cooker to coat. Add tomatoes with juice and the cup of water. Cook on High until it begins to thicken. Then stir once and cook until vegetables are barely fork tender. Adjust seasonings. 

Serve as is or spoon over rice. Serves 5 to 6.

Cook’s note: Fold in a half cup of thawed peas for the last few minutes for added color. 

 The best part of curry is the bowls of "boys" that are served with it. Each person can garnish their portion to a fare-thee-well. Traditional "boys" include chutney, chopped peanuts, shredded coconut, chopped scallions and diced tomatoes

Snacks for the campfire tonight?  Save money, reduce calories and eliminate allergens when you use homemade gorp/trail mix recipes from https://CreateAGorp.blogspot.com

NO BAKE DESSERT OF THE WEEK

Twinkies Banana Pudding Parfait

Individually packaged sweets from Hostess and Little Debbie are available almost everywhere, from super centers to tiny bodegas. Gourmet, they are not but they do travel well for camping. Reconstituted dry milk or evaporated milk will work with instant pudding.

1 package instant French vanilla pudding

2 cups milk

2 Twinkies, cut in small bites

2 bananas, firm but ripe

Optional:1/4 cup mini chocolate chips

In a bowl, whisk milk and pudding mix. When it begins to thicken fold in Twinkies pieces and bananas. Spoon into dishes (or ice cream cones) and sprinkle mini chocolate chips on top.  

See https://solowomanrv.blogspot.com It's a weekly ezine of tips for RV travel plus the week's latest news of new, future and changing RV parks.  

Camping & RV Meals Rain or Shine

Copyright Janet Groene 2026. To ask about rates for rights to reprint Groene content, or to commission new work, email janetgroene@yahoo.com

Camping Meals Rain or Shine

MAKE AHEAD RECIPE OF THE WEEK

 Meatball Sundae

This economical recipe is easily multiplied to feed the flock at the RV rally, weekly potluck or family reunion. It’s also ideal to prepare ahead, divide into right-size packages and freeze for future camping trips. 

Serve it as a main dish with rice or make tiny meatballs to serve in the sauce at Happy Hour.  Use readymade meatballs are make your own.

Add sauce, serve on toothpicks 

Meatballs:

2 pounds lean ground beef, pork or chicken

3 eggs, beaten

1 cup dry breadcrumbs

1 packet onion soup mix

Combine ingredients well. Form into meatballs and bake 20 minutes at 425 degrees, then lower heat to 350 to check for doneness. Time depends on the size of the meatballs. Food-safe temperatures are 160F minimum for beef and 170F for poultry.

Sundae Sauce:

1 can whole berry cranberry sauce

1 cup water

1/3 cup pickle relish

14.5-ounce can diced tomatoes

2/3 cup brown sugar, packed

1 can chopped sauerkraut, rinsed and drained

Mash cranberry sauce with water, relish, tomatoes and brown sugar. Stir and heat. When sugar dissolves, stir in sauerkraut and simmer 5 to 10 minutes to thicken. Pour sauce over meatballs and serve hot. 

CAMP SKILLET MEAL OF THE WEEK

Smothered Pork Chops

Get out a big skillet, open a can, and your pork chop dinner is ready in a jiffy. No need to cook rice or pasta. Chow mein noodles make a base while adding taste and crunch. 

4 lean, meaty, pork chops

Medium green pepper, chopped

Medium onion, chopped

1 can cream of tomato soup

2 tablespoons soy sauce

Optional: Sour Cream

Crisp chow mein noodles

Spray a large skillet with nonstick and brown chops on both sides. Remove chops and stir pepper, onion and soup into pan drippings. Stir in vegetables. Arrange pork chops over vegetables, cover and cook over low heat until pork reaches 160 degrees. 

Place a chop on each plate, stir sauce and spoon over chop and add a mound of chow mein noodles. Serve at once while noodles are crisp. Optional: topo each serving with a small puddle of sour cream. 

Galley tip of the week: When the pickles are gone, save the juice to use as a marinade.

LESS LABOR, MORE LABOR DAY

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. Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

Where is your next road trip? See Janet Groene's current list of destinations, details, dates for places to go, things to do, sooner or later, now and again, near and far. https://janetgroene.blogspot.com 

Campground Potluck Dish of the Week

Creamed Carrots

Here’s an affordable side dish that goes with everything. The kick of horseradish is tamed by the creamy sauce. 

20-ounce bag frozen carrots, rhawed OR

2 pounds fresh carrots, peeled and cut up

1 tablespoon olive oil (optional)

3 tablespoon prepared horseradish

2 cans condensed cream of celery soup

1 soup can whole milk or light cream

1 cup sour cream, Greek style yogurt or small curd cottage cheese

French-Fried Onions

Cook carrots in salted water and drain. Drizzle with olive oil.  In a bowl whisk soup, cream, sour cream or yogurt and horseradish. Fold into hot carrots. Cover and heat gently. Sprinkle with French fried onions and serve. 

To serve later: spread in a buttered casserole and keep cold. Sprinkle with French fried onions and heat in a 350 F oven. 

Save $ and minimize trash when you make your own trail mix by the gallon, then package by the portion in reusable snack bags. Fine-tune my sweet and savory recipes to any special dietary needs, then always keep a bag of pocket fuel in your pack, carry-on or tackle box.  https://createagorp.blogspot.com

BLACK POT RECIPE 

Peanut Butter Potage

This meatless stew can be made quicker, but it improves with slow cooking over well-started coals while the gang gathers ‘round. Add water or broth as needed to keep it from boiling dry.  The recipe is easily multiplied. Other root vegetables, such as white potato, turnip or rutabaga can be substituted for the carrot or sweet potato. 

1 cup each fine-diced carrot, onion and sweet potato

1 tablespoon vegetable oil

½ teaspoon ground ginger

1/8 teaspoon ground cayenne pepper (optional)

3 cups water

3 chicken or vegetable bouillon cubes 

2 tablespoons ketchup

½ cup chunky peanut butter

Salt if needed 

Sizzle onion and sweet potato in hot oil, gradually stirring in carrot, ginger and cayenne. Add water and bouillon.  Bring to a low boil. Cover, reduce heat and simmer until vegetables are tender. Stir in ketchup and keep stirring while you add peanut butter by teaspoons. When peanut butter melts into the soup, adjust seasonings and serve.  Makes 2 to 3 servings. 

Suggested garnish: small pretzels, plain popcorn, minced parsley or cilantro, garlic croutons or sliced scallions. 

BE PREPARED 

   Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances.  

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? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients. 

BONUS RECIPE

Not Eggsactly Deviled Eggs

This unusual one-burner meal combines deviled ham and hard-cooked eggs to make a generous breakfast, lunch or light supper for four. It’s smart to bring a dozen or more hard-cooked eggs when camping. They are good hot or cold, in sauce or plain with a little salt. 

6 hard-cooked eggs

1 can condensed cream of mushroom  soup

8-ounce carton heavy cream

6-ounce can deviled ham

Dash of Dijon-style mustard 

8-ounce can mushroom pieces, drained

Biscuits or toast

Peel and cut up eggs. Spray a nonstick skillet with pan spray  and add soup and cream, stirring over low heat. Gradually stir in deviled ham. Drizzle with a little mustard. Fold in eggs and mushrooms. Heat through. Ladle hot egg mixture over biscuits or toast. Serves 4-6. .

NO BAKE DESSERT OF THE WEEK

Sparkle Sprinkle

Add one ingredient to the same ol’ cinnamon sugar and a new star is born. 

2 cups chocolate drink mix such as Nestlé’s Quik

½ cup granulated sugar or sanding sugar

1 tablespoon + 1 teaspoon ground cinnamon

Mix everything well. Keep cool and dry. Sprinkle on almost any plain dessert: fruited yogurt, instant pudding, ice cream, icebox pies or canned or fresh fruit, Mix it into sour cream and use as a dip for fresh apple slices or whole strawberries. 

TRAVEL 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  salty cozies on your Kindle as Farley copes, cooks and solves crimes sea and shore with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves her late husband.    https://amzn.to/3wcf6ao

LIFESAVER SAUCE OF THE WEEK

 Sherried Mushroom Sauce

Add just a dash of sherry and this simple sauce sings. 

1 can condensed cream of mushroom soup

1 soup can buttermilk

10-ounce can mushroom pieces, drained

1 tablespoon (or  more to taste) dry sherry

In a saucepan over low/medium heat, whisk soup and buttermilk. Add mushrooms, heat and stir in sherry, Serve over burgers, grilled brats, boiled potatoes, steamed rice or mixed vegetables. 

See more shortcut recipes for camping, RV and boating at https://boatcook.blogspot.com

 

Surefire Camping & RV Meals

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

CAMPING & RV RECIPE OF THE WEEK

Ravioli Custard

Make a hot main dish for four with only a skillet and one can of ravioli. Use your favorite brand, with or without meat. 

1 can ravioli

Small can sliced ripe olives, well drained 

14.5-ounce can diced tomatoes

1 cup frozen peas, thawed 

4 eggs

 Small can evaporated milk

Water

1 ½ cups grated Cheddar cheese

Grease a deep,  heavy skillet and spread ravioli evenly. Sprinkle with olives, tomatoes,  peas and half the cheese. Add 1/4 cup water to the small can of evaporated milk and whisk with the eggs. Pour egg mixture over ravioli. Sprinkle with remaining cheese. , Cover skillet and cook over low-medium heat until eggs set, as for custard. Let cool 5 minutes. Serves 4. 

Are you  stocking up for a long trip in the outback? See Janet’s pantry recipes that require no fresh foods. Go to https://www.BoatCook.blogspot.com

Campground Potluck Dish of the Week

Cheesy, Crummy  Casserole

This is an easy dish to make ahead or at the last minute. It’s substantial enough for a vegetarian main dish and also a colorful side dish to go with meat from the grill.

2 medium yellow squash, diced

2 medium zucchini, diced

4 large tomatoes, sliced and drained

2 cans, 15 ounces each, whole kernel corn

Small can evaporated milk

3 eggs

2 tablespoons flour 

4-ounce package (about 1 cup) shredded sharp cheddar cheese

4-ounce package (about 1 cup) shredded Monterey jack cheese

1 cup cracker crumbs made from buttery crackers

Butter or spray a deep 9 X 13-inch casserole. Preheat the oven to 350 F. Arrange vegetables. Add water to the canned milk and the juice from the corn to make 1 ½ cups liquid.

Cover squash with an even layer of corn and top with an even layer of sliced tomatoes, overlapping as necessary. Sprinkle with the cheddar cheese.

Whisk liquid, eggs and the flour and pour over the casserole. Cover with foil and bake 25 minutes at 350 degrees. Remove foil, sprinkle with cracker crumbs and jack cheese and bake 10-15 minutes more until topping is toasty and the filling is set as for custard.  Makes 8 to 10 potluck servings.

IS FULL-TIME RV TRAVEL IN YOUR FUTURE? 

 We spill our whole story, start to end, warts and all.....

We traveled full-time for 10 great years. The book begins with getting in and ends with settling down to  become part-time RV-ers 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 on the go. Kids on board? We cover home schooling and also an exit strategy if and when it's time.    https://amzn.to/29XFEkq 

NO-BAKE DESSERT OF THE WEEK

Banana Boats

There are many variations of this oldie. It’s still a camping classic, especially for families. Everybody makes their own to order. Just don't over-fill the boats or there will  be a mess when everything melts. 

Select firm, ripe bananas, one per person. Cut a deep slit down the entire length of the banana, forming a canoe. Don’t cut all the way through the bow and stern of the “boat”.   Spread open just enough to make a small trench. Carefully stuff with:

Mini marshmallows and mini chocolate chips OR

Drained pineapple tidbits and caramel ice cream topping OR

Brown sugar, chopped walnuts and melted butter OR

Orange marmalade and shredded coconut, with a drizzle of coconut rum OR

Chopped pecans and chocolate syrup OR

Peanut butter and raisins OR

Your own invention

Now cup the banana in foil to catch drips. Place on the grill over medium coals. Roast until everything is melty and gooey. Eat as is or spritz with whipped cream.  

Where will your next road trip take you? See Janet Groene's dates, details and destinations here and there, near and far, sooner and later, free or splurge in the USA.

https://janetgroene.blogspot.com 

SEAFOOD DISH OF THE WEEK

Overnight Tuna Hot Dish

Here’s a shortcut easy way to make the traditional Wisconsin Church Supper hot dish. You don’t have to cook the pasta separately.

1 cup small pasta such as macaroni or small shells, uncooked

5-ounce can tuna, undrained

2 hard-cooked eggs, diced

Small can mushrooms, drained

½ cup thawed peas

1 can condensed cream of mushroom, chicken or celery soup

1 can milk or water

1 fistful of grated American or Cheddar cheese

Butter a baking pan or dish. (Foil is OK). Add pasta, tuna, eggs, mushrooms and peas. Run a spoon lightly through it lightly to mix. Whisk condensed soup with milk or water. Spread cheese over the pan and drizzle evenly with the soup mixture.

Cover with foil and chill overnight. To bake the (foil covered) casserole, set the oven to 350F or pre–heat a covered grill.  Bake 40 minutes, remove foil and bake another 10-15 minutes until browned around the edges and “set” in the center. Serves 4. 

JUST IN TIME FOR LABOR DAY 

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. Gifting? Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

LIFESAVER SAUCE OF THE WEEK

Hawaiian Spinach Gravy

Are you serving the same ‘ol diced chicken or pork bits again, just because they are quick to stir-fry?  Invent a whole new dish by adding this colorful sauce from the South Pacific.  Add exotic crunch and sweetness to any bland meat or fish. 

10-ounce package chopped spinach

1 tablespoon minced garlic

½ teaspoon salt

2/3 to 1 cup coconut milk

1/8 teaspoon ground nutmeg

Salt, pepper

Chopped macadamia nuts

1. Thaw spinach and squeeze dry. Boil spinach in coconut milk with garlic, salt and nutmeg. Set aside. 

2. Dice enough chicken or pork to make six portions. Toss with 2 teaspoons cornstarch. Stir-fry in butter or lard until it’s done.  Fold in the spinach sauce. If it’s too thick add a little water. Add salt and pepper to taste. Heat through. 

3. Sprinkle generously with chopped macadamia nuts. Serves 6. 

Serving suggestion: rice is the traditional accompaniment . For a no-cook side dish, serve Hawaiian sweet bread rolls.  

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

BLACK POT RECIPE OF THE WEEK

Hominy Hot Pot

The outcome here will depend on the chili powder. If you don’t have a favorite start with a common brand such as McCormack. Long, slow cooking boosts flavor, gives the chef a chance to manage the fire and makes time for a leisurely drink before dinner.  

2 large onions

2 tablespoons butter, lard or bacon fat

2 pounds diced lean pork tenderloin

2 tablespoons chili powder

1/2 teaspoon each dried, crumbled oregano and thyme

32-ounce carton chicken broth

1 or 2 cans hominy, drained and rinsed

Sizzle onions in hot fat until they begin to brown. Continue to stir fry while adding seasonings. Add broth, bring to an active simmer and move to a moderate fire. Cover and cook two hours or longer, adding water or more broth if needed. Stir in hominy 30 minutes before serving. 

MAKE AHEAD RECIPE OF THE WEEK

Make a big pot of this multi-meat main and freeze it in meal-size portions for the size of your camping crew. Then serve it over whatever is available at serving time: white or sweet baked potatoes, zucchini noodles, boiled pasta, rice, crisp chow mein noodles,  et al.

Throw in everything but the kitchen sink. This recipe is easily doubled and it freezes well.  If you freeze it in boilable bags, just thaw and heat bags in hot water and you still have clean, hot water for washing up. 

TRAIN WRECK

2 thick bacon slices, chopped

2 pounds lean ground turkey, beef or pork

3 or 4 large onions, diced

2 pints mushrooms, trimmed and sliced

6-to 8-ounce package diced, cooked ham, salami or smoked sausage

1/4 cup water

2 small cans diced water chestnuts, drained

Small jar diced pimentos, drained

1 large + 1 small can evaporated milk

Water

1/4 cup flour

1 teaspoon salt, ½ teaspoon pepper

2/3 cup grated cheese such as Parmesan or sharp cheddar

1/4 cup dry sherry (cooking sherry is OK) 

Fry out the bacon and keep stir frying while adding ground meat, breaking it up. Keep stirring over high heat while stirring in in onions. When everything is well coated with brown bits, reduce heat, add 1/4 cup water and cover. Simmer, adding water or broth as needed, until everything is tender. Stir in water chestnuts and pimentos.

Add water to the canned milk to make 3 cups. Whisk in flour, salt, pepper, cheese and sherry. Increase heat to the pot and stir in the milk mixture until it thickens. Adjust seasonings. Cool completely and package for the freezer, allowing 2/3 to 1 cupful per serving. In camp, thaw, heat, stir and serve over the starch of choice. 

Serving suggestion: Serve over a starch such as rice or pasta, then shower with buttered bread crumbs, toasted sesame seeds or diced, drained Roma tomatoes.

 

RV & Camping Food For Thought

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

CAMPING & RV DISH OF THE WEEK

Coq Au Quick

Who says a gourmet dish such as Coq Au Vin has to take all day? Here’s my skillet version.

4 slices pre-cooked bacon, crumbled

1  tablespoon canola oil

4 large, meaty, skin-off, bone-in chicken thighs

Small onion, finely diced

1 teaspoon minced garlic

1 teaspoon dried parsley flakes

8- ounce can sliced mushrooms, drained

1 cup dry red wine

1 cup water

2 tablespoons flour

1 teaspoon powdered chicken bouillon

Put bacon and oil in a large skillet over high heat. When it sizzles, brown chicken on both sides,  gradually stirring in onion, garlic and mushrooms. Add parsley, wine and half of the water.  Cover and cook over low-medium heat until chicken is done through (170 degrees). 

Whisk flour into the remaining water, then stir into chicken mixture. Stir until thick and bubbly. If it’s too thick, thin with water or chicken broth.

Make a bed of rice, mashed potato or noodles on plates and top with chicken and sauce.  Serves 4.

 

NO- BAKE DESSERT OF THE WEEK

 On the Town Tiramisu

Make this uptown dessert to back up a simple campground meal. Ricotta and whipped topping keep well in the ice chest or fridge. Limoncello is a liqueur that can be store-bought or homemade. For a teetotal substitute, mix 1/4 cup thawed lemonade concentrate and 1/4 cup water. 

28 ladyfinger cookies

½ cup limoncello

14- to 16-ounce tub of part-skim ricotta cheese

1/3 to 1/2 cup sugar ( less for sweeter berries)

Large carton whipped topping, thawed

1 quart strawberries, blackberries or raspberries, cut up

Pan-spray a deep 9 X 13- X 10 or 9 X 9-inch dish and line the bottom with half the ladyfingers. Cut to fit if necessary. Drizzle with half the limoncello. In a bowl mix sugar and ricotta, then fold in whipped topping and berries. Spread half the mixture over the ladyfingers.

Add another layer of ladyfingers, drizzle with remaining limoncello and top with remaining ricotta mix. Cover with plastic wrap and chill at least three hours and up to 24 hours. Serves 12. 

BE PREPARED 

   Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances.  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? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients. 

See the Pantry Recipe of the Week, made 100%  from shelf ingredients at https://www.boatcook.blogspot.com 

HOMEMADE MIX OF THE WEEK

Pre-made mixes save time and space in camp cooking but many commercial mixes have become much too pricey lately. By making your own mixes you save money and also take control of the contents for, say, more or less heat, or no salt,  or gluten free. 

Crunchy Crumb Coating 

Use for: chicken, fish, chicken fried steak, cutlets

2 cups cornflake crumbs

1/4 cup flour

1 teaspoon each baking powder, sweet paprika and dry mustard powder

2 teaspoons dried thyme

2 tablespoons each dried parsley flakes, seasoned salt and lemon pepper seasoning

Optional:

½ cup sesame seeds, cornmeal or pecan meal

Measure cornflake crumbs after crushing. Mix flour and seasonings, then toss lightly with crumbs and optional ingredients if using. Seal by the cupful in bags or jars and keep cool and dry. 

To use, spread coating on a paper plate, dip items in melted butter or beaten egg, dredge in coating and fry or bake. This makes about 2 ½ cups

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

 We spill our whole story, start to end, warts and all.....

We traveled full-time for 10 great years. The book begins with getting in and ends with settling down to  become part-time RV-ers 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 it's time.    https://amzn.to/29XFEkq 

BONUS RECIPE 

Apple Sausage Breakfast

Here’s a meaty, filling way to make breakfast treat. Serve it with e scrambled eggs or alone as a coffee cake. 

1 can apple pie filling

½ cup raisins

12-ounce package cooked sausage patties, thawed and cut up

1 ½ cups biscuit mix

1 teaspoon cinnamon

1/4 cup sugar or equivalent

Milk or water

Set the oven to 375 degrees. Spread apple pie filling in a pie dish or casserole sprayed with nonstick coating. Scatter raisins and sausage pieces over apples. In a bowl stir biscuit mix, cinnamon and sugar with enough liquid to make a thick batter. Spoon over the dish and bake until it’s golden and crusty, about 25 minutes. 

NO OVEN METHOD: Spread apple pie filling in a greased skillet. Add other ingredients. Prepare batter, spread over apple mixture, cover and cook until topping is puffy and springy to the touch. It may not brown when baked this way. Optional: Sprinkle with cinnamon sugar pr drizzle with frosting. 

See this week's late breakaing news of new, changing and future campgrounds and RV parks. https://solowomanrv.blogspot.com 

VEGETARIAN DISH OF THE WEEK

Pumpkin Polenta

Canned pumpkin can be used in so many ways, it’s an important mainstay in the emergency pantry. Stir it into large batches of soups and stews and it disappears. Make Caribbean style pumpkin soup. Use it sparingly to add a golden glow to batter and dough.

Polenta can be served as a warm creamy beakfast porridge with milk and sugar, Add shredded cheese and use it as a base for creamed chicken, chili, meat sauce. Chill, slice and grill it or it, or pan fry slices until crisp and serve with maple syrup.

5 cups water

1 1/3 cups yellow cornmeal 

1 teaspoon salt

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

Optional: grated cheese

Bring 4 cups water to a boil. Stir together cornmeal, salt and 1 cup cold water. Stir into boiling water and stir at a low boil until it’s thick and creamy. Stir in pumpkin and boil until thick as mashed potatoes. Serve warm or chill, slice and fry..

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MAKE AHEAD SALAD OF THE WEEK

Charlie Tuna Chickpea Salad

15-ounce can garbanzos, drained 

10-ounce can solid pack tuna, drained and broken up

1 bag of shredded lettuce OR

Medium bag cabbage coleslaw mix

Small sweet red pepper,  thinly sliced

Small green  pepper, thinly sliced

Medium red onion, peeled and cut in thin crescents

Bottled citrus vinaigrette to taste

Salted sunflower “nuts”

Toss everything but vinaigrette and sunflower seeds together and chill. Just before serving, toss with vinaigrette to taste and sprinkle with sunflower nuts. Serves 4 to 6 as a main dish salad. 

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LIFESAVER SAUCE OF THE WEEK

Swift 'N Sweet Black Bean Sauce

Various black bean sauces are found on ethic food shelves. This versatile, homemade sauce adds moist sweetness and protein to grilled meats, stir-fries or just plain rice.

1 can condensed black bean soup

1 teaspoon Better Than Beef Bouillon

1/3 cup each dry red wine and grape or raspberry jelly

1 tablespoon Worcestershire sauce

In a small pan, heat and stir undiluted soup and other ingredients until jelly melts.  Serve hot. .Optional To reduce alcohol, boil 3 to 5 minutes. Makes about 2 cups or 6-8 servings.  

CAMPGROUND POTLUCK SIDE DISH 

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Plantation Green Bean Salad

If you have fresh parsley and dillweed, mince and use about 1/4 to 1/3 cup of each in place of dried. 

1 cup unsalted pecans, coarsely chopped

#10 can cut green beans, drained OR

About 6 cups cooked, cut green beans

Large sweet onion cut in thin crescents

Optional: ½ cup diced white radish or sliced fresh mushrooms

2/3 cup olive oil

1/3 cup apple cider vinegar

1 teaspoon sugar

½ teaspoon each salt, pepper

1 tablespoon each dried parsley flakes and dried  dillweed

Optional: more pecans for garnish

Lightly toss green beans with pecans, onion and radish or mushrooms. Whisk olive oil, vinegar and seasonings. Adjust seasonings and add more to taste, Toss this dressing lightly with green beans to coat well. Chill, toss and garnish  just before serving. Serves 10 to 12. 

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