Camping Feats With Eats

Copyright Janet Groene 2026 

Cool Days Coming. Go Camping!

Camping & RV Recipe of the Week

Homemade Breakfast Sausage

My secret ingredient (graham cracker crumbs) adds bulk and sweetness. For food safety, do not under-cook poultry. 

1 pound ground turkey

2 eggs

1/3 cup graham cracker crumbs

Small onion,, minced

½ teaspoon each salt and dried leaf  sage 

1/4 teaspoon each ginger, nutmeg and thyme 

Optional: 1/4 teaspoon anise seeds

Mix well. Drop by tablespoons on a hot, greased skillet and flatten to form patties. Fry until thoroughly cooked at 175 F. Mixture can also be frozen raw or fully cooked for future camp-outs. 

Tips for the Camp Cook

* Add vitamins and cut carbs when you serve your favorite marinara sauce over strands of steamed cabbage instead of spaghetti. 

* Beer batter is good for more than fish. Try it on asparagus spears, whole green beans or red or green pepper rings. Deep fry as usual. For dessert, dip banana and pineapple chunks in it and sprinkle with powdered sugar.  

* Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion. 

* Mix 1 part bottled pesto with three parts soft butter. Chill and slice to put on sizzling hot fish or steak from the grill.

 

Campground Potluck Dish of the Week

Fruity Stuffing

This side dish goes with meat from the grill or fish from the fryer. 

1 cup hot water

1 cup orange juice

1 cup pitted dried plums

1 cup golden raisins

1 cup dried cranberries

Put dried fruit in a stove-to-table pan. Add 1 cup water and orange juice and set aside to soak for 30 minutes. 

2 boxes chicken stuffing mix

½ stick butter, cut up

Very hot water

Stir stuffing mix and butter bits into soaked fruit and add hot water to the desired consistency. Cover and warm gently over very low heat until water is absorbed and stuffing moist. Stir and serve.  Serves 12 to 15.  Provide a spring-loaded ice cream scoop for easier serving.

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 

BONUS RECIPE

Sesame Carrot Spinners

4 to 5 large carrots

1 teaspoon salt

½ teaspoon dillweed

1 tube bread stick dough

1 egg

2 tablespoons water

Sesame seeds

Peel carrots and cut lengthwise into finger size sticks 4 to 5 inches long. Parboil until just barely tender but hold their shape. Drain, cool and sprinkle lightly with a mixture of the salt and dillweed. 

Set the oven to 375F and grease a baking sheet. Cut each piece of dough in half., Roll pieces between your palms to make long, thin ropes. Wrap ropes around cooled carrot sticks in a spiral. Whisk egg and water until light and foamy. 

Place spinners on baking sheets, brush with egg wash and sprinkle with sesame seeds. Bake until golden brown. Serve as a finger food. 

Cook’s note: For spicier spinners, try Everything Bagel instead of plain sesame seeds. 

SNEAKY SUBSTITUTE OF THE WEEK

Curried “Butternot” Squash Soup

Save the labor of peeling and cooking butternut squash. Just open a can of pumpkin and let curry powder do the rest. Curry powders vary. If the taste is not spicy enough for you, add 1/8 teaspoon cloves or cayenne pepper. 

½ stick butter

Large onion, diced

2 teaspoons curry powder

1 can pumpkin puree

32-ounce carton chicken broth, divided

1 ½ tablespoons flour

Garnish: sour cream or crème fraîche. 

Sauté the onion in butter to soften, adding curry powder to develop its flavor. Stir in pumpkin and 3 cups of the broth and heat gently. Whisk flour into remaining cup of broth and stir into soup until it thickens. Adjust seasoning to taste.  Top each bowl with a dollop of sour cream or crème fraîche. 

IS FULL-TIME RV TRAVEL IN YOUR FUTURE? 

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

Pumpkin Spice Fun-Do

Serve this “fondue” in individual cups as a dip for vanilla wafers, pretzel sticks or apple wedges.The recipe makes about a quart of dip or 16 portions of ½ cup each.

I can pureed pumpkin (not pumpkin pie filling)

8-ounce package cream cheese, softened to “room” temperature

14- to 16-ounce size marshmallow cream spread1 

.1 ½ teaspoons pumpkin pie spice

½ teaspoon vanilla 

MAIN DISH SALAD OF THE WEEK

Louisiana Pasta Salad

Make this salad up to three days ahead and keep it well chilled.  Serve it solo with cornbread or French bread  or serve it as a side dish at a crawdad pickin’. 

Salad shrimp can play many roles

12-ounce package salad shrimp, thawed and drained

1 ½ cups small pasta shells

½ cup mayonnaise

1/4 cup sour cream

1 teaspoon Cajun season such as Tony Cochère’s

Small can sliced black olives, drained

½ cup salad olives, drained

2 to 3 ribs celery, chopped

VEGETARIAN DISH OF THE WEEK

Creamy Artichoke Custard

14-ounce can artichoke hearts

20-ounce bag frozen chopped spinach

Medium onion, diced

1/2 stick butter

1 cup Greek style yogurt

1/2 cup sour cream

2 eggs

½ cup freshly grated Parmesan cheese

Optional: 1 cup fine, dry bread crumbs

2 tablespoons butter

½ cup crumbled blue cheese

Drain artichokes and cut in quarters. Thaw spinach and squeeze dry. Melt butter in a large skillet and sauté onion to soften, then stir in spinach and artichokes to coat. . Whisk yogurt, sour cream and eggs and fold in Parmesan. Spread over skillet. Cover and cook over medium heat until set, as for custard. Serve in wedges.

In a small skillet melt 2 tablespoon butter and stir in bread crumbs until toasty. Toss with crumbled blue cheese and sprinkle over wedges. Makes four main dish servings.

BLACK POT RECIPE OF THE WEEK

These campfire recipes give camp chefs a chance to show off their fire management skills while the gang gathers round to share tall tales.

Beef and Cabbage Wiggle

A rich, savory broth is swimming with beef bits, squiggley noodles and cabbage strands.  

3 pounds lean beef stew in bite size

4 cloves garlic, smashed

1 teaspoon powdered ginger

2 tablespoons vegetable oil

32-ounce carton beef broth

Medium Napa cabbage, cut in strands 

2 packets ramen with beef flavor

Over hot flames, brown beef in hot oil with garlic and ginger. Move to moderate heat over well started coals and add beef broth. Cover pot and cook an hour or more until beef is tender.

Stir cabbage, ramen noodles and contents of flavor packets into the pot with additional water as needed. When noodles and cabbage are tender, adjust seasonings to taste. Ladle soupy stew into soup plates. Serves to 8.

Garnish: Top each bowlful with crisp croutons  

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

Camping Meals Easy, Easier, Easiest

Copyright Janet Groene 2026. This site has had more than 300,000 views. 

Budget Campers, Full-timers & RV Travelers Eat "In."

That's Part of the Fun, Skill and Sport of Camping 

RV & CAMPING RECIPE OF THE WEEK

Breakfast Beehives

1 tube buttermilk biscuits

½ stick butter

1/3 cup each brown sugar, honey, shredded coconut

1 teaspoon ground cinnamon

2 heaping tablespoons orange marmalade (optional) 

Set the oven for 425 degrees. Grease a 10-inch pan and melt the butter in it. Stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and nestle them in the goo, cut side down.  Bake about 18 minutes or until golden brown. Spoon hot honey sauce over biscuits. 

Stovetop method: Melt butter in a large skillet and stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and arrange on the sauce, turning once to coat. Cover skillet and cook over medium heat until biscuits are puffy, “set” and done in the middle. They will not get brown. Serve biscuits covered with sauce. 

For money-saving tips and trips in your RV see Janet Groene’s weekly https://Solo Woman RV.com

SNEAKY CAMP SHORTCUT OF THE WEEK

Buy one or two pounds of deli potato salad on your way to the campsite. Note the use-by date. It’s probably good for several days if kept well chilled. In camp, dice a canned ham, some celery, a small box of Velveeta and maybe more goodies such as diced Roma tomatoes or sweet green peppers. Fold together, add bottled ranch dressing to taste and it’s a whole meal. Pass it off as “homemade”. 

Campground Potluck Dish of the Week

Jellied Coleslaw

Cool and convenient, coleslaw is always welcome on the campground potluck table. This one will bring raves because it’s not the same-ol', same-ol'. Look for a coleslaw mix that has some carrot and red cabbage for color. 

10-ounce package shredded cabbage coleslaw mix

1/4 cup shredded carrot (optional) 

4-serving packet lemon gelatin dessert mix

1 cup boiling water

½ cup cold water

½ cup mayonnaise

½ cup sour cream

1 tablespoon Dijon-style mustard

 While gelatin dissolves in boiling water, whisk together cold water, mayonnaise, sour cream and mustard.  Add dissolved gelatin and vegetables. Mix well and spread in a 9 X 13-inch dish. Cover and chill until set. Serves 8 to 10. Provide a large spoon or ice cream scoop for easy serving. 

Optional Dressing Whisk 1 cup light cream, 2 tablespoons lemon juice, ½ teaspoon sweet paprika and ½ cup mayonnaise.  

Where to go on your next road trip? See updated travel tidbits here and there, sooner or larger, near and far at https://janetgroene@blogspot.com

Campground Cook Tip: To make a tangy topping for pancakes, mash a can of whole cranberry sauce with 1 ½ cups pancake syrup and heat gently. Spoon over stacks of flapjacks. 

NO BAKE DESSERT OF THE WEEK

Black Forest Cherry Parfait

1 can cherry pie filling

1 cup sour cream

1 tub whipped topping OR

1 1/2 to 2 cups vanilla flavor yogurt

1/2 cup mini semi-sweet chocolate chips

Optional topping: Zweiback crumbs and/or a marachino cherry

Fold sour cream or yogurt into pie filling. Fold mini chocolate chips into whipped topping

Alternate layers in clear plastic cups and sprinkle Zweiback crumbs on top. 

Pantry Recipe of the Week

Island Ambrosia

This makes a enough dessert for a large crew or a campground party. If you need it even larger, fold in sliced bananas. If smaller, use a small can of crushed pineapple. 

20-ounce can crushed pineapple in its own juice

1 can peach slices in their own juice

14-ounce bottle maraschino cherries

1 can other fruit such as gooseberries, pitted sweet cherries, diced pears, fruit cocktail etc.

1 packet French vanilla instant pudding mix

1 cup shredded coconut 

Open cans and drain juice into a medium bowl. Whisk in pudding mix and quickly fold in fruits and coconut. Let stand 5 minutes until a cream sauce forms. Makes 10 to 12 servings. 

THE PERFECT "HOUSEWARMING" GIFT FOR A NEW RVer

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 

See more of Janet Groene’s galley-ready recipes at https://boatcook.blogspot.com

BONUS RECIPE 

Eggs and Pearls Omelet

Transform an ordinary breakfast omelet by addition just enough tapioca pudding to give it a whiff of sweet vanilla essence. Readymade tapioca pudding is found in the dairy case and shelf-stable tapioca pudding cups are found in the snack aisle. 

8 eggs

2 tablespoons water 

2 individual tubs tapioca pudding, regular or sugar free (1 cup) 

½ teaspoon each salt, white pepper

2 tablespoons butter

Whisk eggs until light and lemony. Fold in pudding with salt and pepper. Melt butter in a 10-inch, nonstick skillet, tipping to coat skillet.  Stir egg mixture again and pour into hot butter. Cover and cook until puffy and “set”.  Serves 3 to 4.  

Bean Salad for Two

This whole meal salad is packed with plant protein for a quick couples lunch on the go. 

15-ounce can light kidney beans, drained and rinsed

Large rib celery, diced

1 Roma tomato, diced

Half a small green bell pepper, diced

1/4 cup pickle relish

1 tablespoon each vinegar and olive oil

Shredded lettuce (optional)

Toss everything together lightly and chill. Serve as is or on a bed of shredded lettuce. Serves two. 

BLACK POT RECIPE OF THE WEEK

Unlike my shortcut recipes, these campfire classics give campfire maestros a chance to show off their fire management skills while the gang gathers ‘round the fire. Bring on the oompah playlist!

Oma’s Sauerbraten

A Day ahead:

3 to 3 ½ pound boneless beef rump or sirloin tip roast

1 cup apple cider vinegar

Large onion, diced

1 lemon, diced

6 bay leaves

4 peppercorns

2 teaspoons salt

2 tablespoons molasses or brown sugar

½ teaspoon ground cloves

Place in a large plastic bag and keep overnight in the fridge or ice chest.

In camp:

Crush 12 ginger snap cookies and keep dry in a sealed plastic bag.

At the Campsite 

1. Prepare a fire and have extra wood handy to supply new coals as old ones die down.

2. Drain roast and discard marinade.

3. Place roast in a roomy pot with

½ cup water

` 1/4 cup cider vinegar

Large onion,chopped

2 bay leaves

½ teaspoon each salt and cloves

Cover pot and place over glowing coals for 3 to 6 hours until meat is tender.  Open pot as little as possible but do check occasionally to add water or broth if needed. Remove roast to a cutting board. Stir gingerbread crumbs into remaining broth. Stoke up the fire. Stir gravy over high heat, adding beef broth if needed. The gravy that forms is the best part.  Discard bay leaves. Serve with potato pancakes, boiled potatoes, noodles or buttered rye bread. 

 COME BACK EVERY WEEK FOR NEW RECIPES AND CAMP COOKING TIPS

 

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.  

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..

Make your own snacks to save money, control portions, adjust to your personal dietary needs. Start with my recipes, then substitute as necessary (e.g. soy nuts for tree nuts or gluten-free cereals instead of wheat flakes.) Https://www.createagorp.blogspot.com

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

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

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. 

Could your camper use a spiff- up, update, upgrade? See suggestions that won't cost a fortune. https://solowomanrv.blogspot.com 

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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