Camping Meals Nice 'n Easy

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

Bust a move! Cook at your campsite to save money, eat better. 

CAMPING & RV RECIPE OF THE WEEK

Grilled Turkey Frisbees

Depending on size of the cutlets you may need one to three per person. 

2 ½ pounds turkey cutlets

12-ounce can Mountain Dew or other citrus soda

1/4 cup each vegetable oil and  soy sauce

1 tablespoon minced garlic

Put soda,  garlic and soy sauce in a large zip-top bag with the cutlets and refrigerate overnight. Move occasionally to distribute flavor. 

 Drain and discard marinade. (Don’t pour it on the ground or in the RV sink.)  Grill cutlets until toasty brown on both sides. Serve as a knife-and fork meal or in buns with sliced tomato, sweet onion and other favorite fixin’s. 

NO-BAKE DESSERT OF THE WEEK

Haystack Cookies

2 cups sugar

1 stick butter

½ cup milk

1/3 cup cocoa

½ cup peanut butter

3 ½ cups chow mein noodles

Bring sugar, butter, milk and cocoa to a boil. Remove from heat and stir in peanut butter.  Put chow mein noodles in a big , buttered bowl and toss lightly with the hot mixture until noodles are well coated. Drop by blobs on waxed paper and let cool and harden. Keep in a cool place.

 

FATHERS DAY IS JUNE 21:

DADS LIKE TO BE PREPARED 

   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

Make this melty goo to serve as a snack or appetizer. Try it with different nuts each time such as walnuts, pecans, peanuts, pistachios or cashews.

Nutty Cream Dip

3-ounce jar of dried chipped beef

Medium onion, chopped fine

½ teaspoon garlic salt

8-ounce brick cream cheese

½ cup mayonnaise or sour cream

2 tablespoons water or milk

1 cup finely chopped roasted nuts

Chop dried beef fine and place in a pan, microware dish, double boiler or chafing dish with the other ingredients. Heat slowly over gentle heat, stirring until it’s creamy and spreadable. Serve warm with crackers or turn chunks of bread. 

CAMPGROUND POTLUCK DISH OF THE WEEK

Fuggitaboutit Salad 

All the work is done ahead of time. Put this salad in the fridge overnight and forget about it.  All you have to do is bring it to the potluck table the next day. 

3 cups each broccoli and cauliflower florets

2 cups carrots cut julienne style

2 cups red and green bell pepper, cut in crescents

1 cup  each sliced celery and cut up cucumber

1 pint sliced mushrooms

Large sweet onion, cut in crescents

1 tablespoon each chopped anchovies and chopped capers

Optional:

Cherry tomatoes, black olives ad lib, 

Marinade:

1 cup vegetable oil

½ cup red wine vinegar

1/3 cup sugar

1 teaspoon dried, crumbled thyme

1 tablespoon Dijon style mustard

2 teaspoons salt

Put vegetables in a large zip-top bag. Whisk dressing ingredients to dissolve sugar, pour over vegetables and chill overnight. Move bag occasionally to distribute flavor.  Drain and serve. 

VEGETARIAN DISH OF THE WEEK

Lost Shepherd’s Pie

Buy deli mashed potatoes or make your own. 

2 cans vegetarian baked beans

1 can kidney beans, drained and rinsed

1 can mushroom pieces, drained

½ cup ketchup

1 tub mashed potatoes (about 3 to 4 cups)  

1 cup dry bread crumbs

½ stick butter

Mix beans, mushrooms and ketchup.. Spread mashed potatoes on top. Cover and heat gently. In a small skillet melt butter and stir in bread crumbs. Sprinkle over potatoes. Serves 6 to 8.  

BLACK POT RECIPE OF THE WEEK

Pulled Turkey BBQ

Try this Italian accented sandwich as a change from pulled pork. 

Large turkey breast,, about 6 pounds

8-ounce can tomato sauce

1 tablespoon plus 1 teaspoon Better Than Chicken (or Beef) bouillon

Large green pepper, seeded and diced fine

Large onion diced fine

1/4 cup white wine vinegar

2 tablespoons mixed Italian seasoning

About one dozen large bakery burger buns, split & buttered

1. Grease a heavy pot or Dutch oven for which you have a heavy lid. . Get a fire started. You’ll need  to keep it fed with glowing coals for 2-4 hours.

2. Thaw the turkey breast and cut it in half at the center bone. Discard the skin and bone where animals can’t get them.  Place turkey in the pot.

3. Mix remaining ingredients and pour over the turkey pieces. Turn turkey to coat with sauce.

4. Cover tightly and cook in well-started coals for 5-6 hours. This recipe relies on steady, moderate steam heat much like that of a slow cooker. Use a heavy, tight fitting lid and do not peek often. Do not let it boil dry. 

5.  When turkey is so tender it’s falling apart, shred with two forks. Serve in buttered buns with sauce.

 

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 

Save this recipe for your files...

MASTER RECIPE OF THE WEEK

Master Mix for Quick Breads

Make quick magic with a basic, non-yeast bread recipe that can be fresh and different at every meal, Make it with fruit, nuts, herbs, cheese, meat. Make it in a loaf, as biscuits or in muffin pans.

About “Quick” Breads

Starting with the beloved Irish Soda Bread, “quick” breads have existed for centuries. 

They are easy for the camp chef and delicious eating for the crew.. They also freeze well for future use. Try my mixtures or invent your own.  

Master Mix:

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ cup shortening, lard, butter or oleo 

Mix dry ingredients and cut in shortening until mealy. Seal in a plastic bag and keep cool and dry. This makes one loaf or a dozen muffins.

To make a thick batter add:

* ½ teaspoon baking soda, 1 cup buttermilk, 2 eggs and ½ cup French fried onions OR

* ½ cup grated Parmesan and 2 teaspoons dried dillweed to the dry mix, then stir in  1/2 cups milk whisked with 2 eggs OR

* To the dry mix add 2 teaspoons pumpkin pie or apple pie spice mix. The wet mixture is 1 cup canned pumpkin puree or applesauce, 2 eggs, 1 cup milk OR 

* Add ½ teaspoon baking soda, 3 tablespoons real bacon bits and 1 cup chopped, stuffed olives to the dry mix. Add 1 1/4 cups milk whisked with 2 eggs OR 

* To the dry mix add ½ teaspoon baking soda and 2 teaspoon dried mixed Italian herbs. Make a wet mixture of an 8-ounce can tomato sauce, 1/2 cup milk 2 eggs and 1/4 cup olive oil OR 

* To the dry mix add ½ teaspoon baking soda. Fold in a 12-ounce can of beer and ½ stick butter, melted OR

* To the dry mix add ½ teaspoon baking soda and ½ cup each chopped nuts and dried fruit bits OR

* Make the wet mixture with a small can of pineapple with juice, 1 egg, ½ stick butter, melted and 1/4 cup milk OR

* To the dry mixture add ½ teaspoon baking soda and 2 teaspoons cinnamon. Fold in a mixture of 2 mashed bananas,  2 eggs, 1 cup milk and ½ stick butter, melted OR

* Whisk together 1 cup smooth or chunky peanut butter, 1 cup milk and 2 eggs. Fold into dry master mix to make a thick batter.  

General rules:

1. Whisk wet ingredients together. Mix dry ingredients together. Then combine just until everything is evenly wet. Do not beat or over-mix.

2. Grease pans well. You might line the bottom of the loaf pan with waxed or parchment paper for easier removal.. Do not fill pans or cupcake papers more than 2/3 full. 

3. Bake loaves or muffins at 350 degrees until springy to the touch and pulling slightly away from edges of the pan. A toothpick plunged in the center should come out clean. 

4. Cool loaf in the pan 15 to 20 minutes before removing. Eat it  warm or cool completely, wrap and keep in a cool place several hours or overnight  for easier slicing. Muffins are best when fresh and warm and  take well to a schmear of butter or cream cheese.. 

5. A sawtooth knife usually makes slicing easier. Adding chunky items such as nuts and fruit makes for a delicious loaf but also makes slicing more difficult. 

RV & Camping Chow Time

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

CAMPING & RV RECIPE OF THE WEEK

Deep Sea Dumplings

Use any condensed, homemade or ready-to-serve Manhattan style (tomato based) clam chowder as long as it adds up to about 6 cups. Milk-based type New England clam chowder is not recommended for this recipe. 

6 cups Manhattan style clam chowder

1 cup tomato juice, Clamato or V-6 juice

1 ½ cups biscuit mix

½ teaspoon sweet paprika

1 teaspoon dried parsley flakes

Milk or water

Small can shrimp, drained and rinsed OR

1 cup cooked, chopped shrimp 

While soups and juice  come to a steady simmer (not a hard boil)  in a large saucepan, mix parsley flakes and paprika with biscuit mix. Add milk or water to make a thick dough. Do not over-beat. Cut up shrimp and fold into dough. 

Drop dough by teaspoons into simmering chowder and cook 10 minutes uncovered, then 10 minutes tightly covered.. Makes 4- 5 servings. 

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

           ++++++++++++++++++++++++++++++++++++++++++++++++++++++

SPECIAL REPORT

MAKE AHEAD DISH(ES) OF THE WEEK

Tons of Torpedos

Call them hoagies, gyros, grinders or submarine sandwiches....

These foil-wrapped meals are the only tummy fuel you’ll need on short camping tripS, a picnic or road trip. Eat them right out of the foil or roast them  until the filling turns into a hot, melty meal. Make them by the dozen. 

Heat on grate over medium coals, n the oven or in a covered grill

General rules:

+ Make torpedos only with fully cooked meat. Freeze promptly. 

+ For food safety, keep torpedos frozen, refrigerated or in a well chilled ice chest. 

+ Spread split sides of buns with a thin film of butter or oleo to keep bread from getting soggy.

+ Mayonnaise is not recommended as a binder for sandwiches that will be frozen. 

+ If sandwiches will be frozen,  raw vegetables (onion, green pepper, mushrooms)  should be blanched and well drained before adding to the mix.  

+ Unwrap foil carefully. Fillings, especially melted cheese,  can be scalding. 

Chicken Salad Torpedos

8 to 10 sub rolls, split

Soft butter

1 ½ bricks, 8 ounces each, cream cheese

1 tablespoon lemon juice

Small can diced water chestnuts, well drained

2 teaspoons dried tarragon

3 to 4 cups cooked , seasoned chicken,  chopped

Split rolls and spread cut sides with a thin film of soft butter. Soften cream cheese at room temperature and mix in lemon juice, water chestnuts, tarragon and chicken. Fill split rolls and wrap in foil. Chill or freeze. Eat as is or heat evenly just until heated through.  

Bully Beef Torpedos

Canned corned beef has been the camper’s, sailor’s and prepper’s best back-up food since Napoleon’s time. A little goes a long way. Caponata is an eggplant appetizer. 

12-ounce can corned beef

8-ounce package Velveeta, coarsely shredded

Small can or jar caponata, chopped (about 1 cupful)

2 to 3 tablespoons ketchup

8 sub buns or large hot dog buns

Scrape excess fat from corned beef and chop as fine as possible. Grate Velveeta on the large holes of a box grater and fold into the corned beef with the caponata and just enough ketchup to bind the mixture. Pack into split buns. Wrap and chill or freeze. In camp, thaw and heat the wrapped torpedos over medium coals.   

Spinach & Bacon Torpedos

2 packages, 10 ounces each, chopped spinach

1 tablespoon minced garlic

2 tablespoons olive oil

Salt, pepper

1 pound bacon, chopped

8-ounce package shredded mozzarella or Cheddar

1/4 cup shredded Parmesan

8 to 10 sub buns or  large hot dog buns

Thaw and drain spinach and cook in hot oil with garlic. Sprinkle with salt and pepper and set aside in a sieve to drain well. Press to remove excess liquid.

Fry out and drain bacon and fold into the cooled spinach with the cheeses. Fill buttered buns and wrap tightly in foil. Freeze or chill. To serve,  roast the wrapped sandwiches over medium coals, turning often for even heating. 

Wrap snugly in foil

Tuna Melt Torpedos

10-ounce can tuna, drained

1/4 cup pickle relish, drained

3 hard-cooked eggs, chopped

½ teaspoon onion salt

About ½ cup softened cream cheese

8 slices American, provolone or cheddar cheese

8 large buns, split and lightly buttered

Mix tuna, relish eggs, onion salt and cream cheese. Fill buns and top with a slice of cheese. Wrap in toil and chill or freeze. Thaw and roast in a medium oven or over medium coals until heated through.  

Hot Hula Torpedos

For each Torpedo you will need:

1 hoagie bun, split

Soft butter

Pineapple jam

Small jar diced pimentos, drained

2 thin slices of mild, melt-able cheese such as white American

1 slice canned pineapple, drained

I slice deli baked ham or roast pork lunch meat

Heat in foil, Eat out of the foil

Lightly spread both split sides of the bun with butter. Spread one side with pineapple jam and dapple with a few pieces of pimento. Press a light scattering of fine chopped macadamia nuts on the other buttered side.

Assemble with a slice of cheese, a slice of ham, a slice of pineapple and the second slice of cheese. Wrap tightly in foil and freeze or chill. This torpedo can be eaten at “room” temperature but heating brings out its magic. 

To serve, place wrapped torpedo over medium coals or in a medium oven and heat through. 

Muffaletta Torpedos

These New Orleans favorites are traditionally served at “room” temperature but no law says that you can’t heat ‘em over the campfire on a cold day.

8 slabs of French bread, 6 to 8 inches long

1/3 cup each red wine vinegar and olive oil

1 teaspoon each garlic salt and crumbled dried oregano

6-ounce jar marinated artichoke hearts, drained and chopped

Small jar salad olives, chopped and drained

Small can sliced black olives, drained

Thin slivers of sweet onion

1 pound thin sliced deli meats and cheeses such as provolone, salami and pepperoni.  

Split bread. Whisk vinegar, oil and seasonings and use a pastry brush to “paint” the cut sides of the bread with a light touch. Chop and mix artichoke hearts and olives to form a relish Drain thoroughly.

Assemble sandwiches with onion, meat and cheese and close. Wrap tightly and keep chilled up to three days. 

Make twice as many as you think you'll need

Wild  Rice Vegetarian Torpedos

8 burrito size flour tortillas

1 can vegetarian refried beans

About 1 tablespoon picante sauce

1 box wild rice and rice mix

8-ounces Monterey Jack cheese, shredded

½ teaspoon each chili powder and ground cumin

Mash refried beans with picante sauce until spreadable. Spread a thin smear on each tortilla. Cook wild rice mix according to package directions. Cool completely and fluff with a fork. Fold in cheese, seasonings and remaining refried beans. Fill burritos and wrap in foil. Chill or freeze.

In camp, warm wrapped torpedos over medium heat until heated through. Open foil. Make sure the food is cool enough to eat,  and eat from the foil. 

More filling ideas for freeze-able Torpedos:

Peanut butter and jelly

Ham and cheese

Cooked meatballs (go easy on the sauce now. Serve torpedos with a dipping sauce later)

Grilled hot dogs in toasted buns

Lamb meatballs with a little crumbled feta cheese. Serve with fresh raita

Sliced deli roast beef spread with boursin and rolled up

Seasoned refried beans mashed with whole kernel corn and diced green chilies from a can

Cooked, chopped salmon with drained, cooked or canned bean sprouts, soy sauce and sticky rice as a binder

Not recommended for freezing:

Egg salad, tuna salad, chicken salad with mayo

Sandwiches with sauerkraut

Raw vegetables or fruit

Pickle slices, Sour cream

Meats that are only partially cooked

           ++++++++++++++++++++++++++++++++++++++++++++++++++++++

JUST IN TIME FOR FATHERS 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 

Campground Potluck Recipe of the Week

Mexicali Casserole

To make this a vegetarian dish, use vegetarian tamales. Canned tamales make this a quick and easy hot dish. 

3 cans, about 15 ounces each, tamales

2 cans, 12 ounces each, whole kernel 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 and milk (for cornbread mix)

1 cup grated  Monterey Jack cheese

Put tamales in a greased 9 X 13-inch casserole and sprinkle with corn and olives. Bake 10 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. Serves  8-12. 

STUFF HAPPENS. BE READY

FOR FOOD EMERGENCIES 

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation,  breakdowns,  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? See Survival Food Handbook for tips on buying, stowing, and making 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

Drumstick Corn Dogs

10 medium drumsticks

1 cup flour

12 cup cornmeal

1 tablespoon each sugar and baking powder

½ teaspoon each paprika, salt and dry mustard powder

1 cup milk or light cream

1 egg

Fat or oil for deep frying

Season drumsticks with salt and pepper. Arrange on a greased baking pan and bake 10 minutes at 425 F. Reduce heat to 325 F. Roast until chicken tests done at 170 F. IT's important that chicken is thoroughly cooked. Cool completely and refrigerate or freeze.

To proceed, mix dry ingredients for the batter. Whisk milk and egg and mix with dry ingredients to make a thick but pour-able batter,  Bring oil to 375 degrees F. Pat drumsticks dry. Pour some of the batter into a tall glass or clean tin can. Holding drumsticks by the short end, dip in batter. Let excess batter drip off and fry drumstick until  golden and crusty.

Keeping oil at 375 F. dip drumsticks on at a time and fry. Serve at once or keep warm. 

Caution: deep frying requires extra caution in camping. The stove and pot should be on a firm surface. When finished, let the leftover oil cool and dispose of it in a suitable container. Do not pour it into the ground or the RV sink. For food safety, the chicken should be cooked thoroughly before deep frying in batter. 

NO BAKE DESSERTS OF THE WEEK

Hot Apple Shortcake

6 store bought shortcake shells OR

6 baked biscuits

1 can apple pie filling

1 cup  orange juice 

½ cup  sugar

Optional: 1 cup miniature marshmallows AND/OR  1 cup coarsely chopped pecans

Set out shortcake shells or split biscuits. Put apple pie filling in a pan and chop or mash it coarsely. Add orange juice and sugar and bring to a boil until sugar dissolves. Stir in marshmallows or pecans or both. Spoon hot over shells. Serve at once.  

Variation: try this with another fruit juice such as pineapple, apple or cranberry. 

Freckleberry Pie

Doctor up an ordinary icebox pie with fresh berries, freckled throughout the sweet custard filling. I found raspberries too delicate and strawberries too juicy for this recipe. 

9-inch crumb crust, homemade or store-bought.

14-ounce can sweetened condensed milk

½ cup fresh lemon or lime juice

8-ounce tub whipped topping

1 cup fresh, firm blackberries, blueberries OR

1 cup dried cranberries

Chill crust.  Wash berries and pat dry. Thaw whipped topping.  Whisk fruit juice and condensed milk. When it begins to thicken, fold in whipped topping and berries. Put in crust and chill. Serves 8. 

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Camping & RV Meals Rule!

 Copyright Janet Groene 2026.

Cooking at your campsite is part of the total camping experience. It saves money, teaches outdoor skills, makes memories, bonds the family. Let's Eat!

Set up camp in your own neck of the woods, then eat "in" as part of the camping experience. 

Camping & RV Recipe of the Week

Rags ‘n Riches

This  recipe uses up broken pieces of lasagna and cooks quickly in a skillet.  Make it meatless or stir in diced, cooked chicken, beef or pork ad lib.

About 2 cups broken lasagna 

Medium onion, finely diced

2 tablespoons minced garlic

2 tablespoons virgin olive oil

8-ounce can or jar sliced mushrooms, drained

10-ounce package spinach

1 cup milk

1 level tablespoon plus 2 teaspoons cornstarch

1/4 teaspoon grated nutmeg

1 teaspoon dried thyme leaves

4-ounce package (1 cup) grated Cheddar cheese

Salt, pepper to taste

Thaw, drain and squeeze spinach dry. Set aside. Boil the lasagna “rags” in salted water with onion and garlic until just tender. Drain, saving liquid. Stir ½ cup liquid with the olive oil, mushrooms and spinach into pasta. Cover and simmer over low heat while you whisk together the milk, cornstarch, nutmeg and thyme. Stir into pasta mixture and cook, stirring over low heat, until creamy. 

Thin with more of the pasta water. Add salt and pepper to taste.  Stir in cheese to melt it or save it to scatter on top. Serve hot. Makes 4 to 6  portions. 

PANTRY RECIPE OF THE WEEK

When you’re out of fresh food, or the fridge fails, or the ice machine breaks down, or you’re short of money, delve into your reserves to make a meal from cans and packages. This recipe requires no fresh ingredients. 

For tips on prepping with limited storage space such as your RV, boat or tiny home, see Survival Food Handbook below. 

Creamy Salmon and Rice

1 cup long grain white rice

2 tablespoons olive oil

2 cups water

1 chicken vegetable or fish flavor bouillon cube

Small can evaporated milk (2/3 cup)

1 ½ tablespoons flour

2 teaspoons mixed Italian seasoning

7-ounce can chunk salmon, drained and broken up

14.5-ounce can short cut green beans, drained

2-ounce jar diced pimentos, drained 

Optional: 1 cup dry bread crumbs + 1 tablespoon olive oil

Sizzle rice in hot oil. Add water and bouillon and bring to a boil Cover and reduce heat. Add water to canned milk to make 1 ½ cups liquid. Whisk with flour and seasoning. 

When rice is tender, stir in milk mixture until rice is thick and creamy. Stir in salmon, green beans and pimentos.  Heat through. If it’s too thick, thin with water or white wine. Adjust seasonings. 

Optional: Stir olive oil and bread crumbs in a small skillet until toasty and sprinkle over each serving. Makes 4 portions.  

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

MAKE AHEAD DISH OF THE WEEK

Pork Pot Pies

Make one pie to serve six, or freeze individual pies to bake one or two as needed.  Bake and freeze or freeze pies unbaked to bake later in camp.

For each 9/10-inch pie you will need:

2 pastry pie crusts

2 tablespoons Italian seasoned bread crumbs

1 pound bulk Italian sausage (mild or medium)

2 Roma tomatoes, diced and drained

2 cups diced yellow squash, zucchini or mixture

1 cup diced red, green or mixture sweet peppers

Medium onion, diced

8 ounce package shredded cheese such as provolone or Cheddar

Put the bottom crust in a pie pan and sprinkle with a tablespoon of the seasoned bread crumbs. Set aside.

Stir-fry sausage over high heat, breaking it up. Gradually stir in vegetables until they are crisp tender. Drain and cool. When it’s cool, fold in cheese and remaining bread crumbs. 

Place this filling in the cust. Add the top crust, crimp edges and bake now or wrap for the freezer.  In camp, thaw (unkaed)  pie(s) and bake 5 minutes at 425 degrees, then reduce heat to 350 F. until pie is golden brown. Let cool 5 minutes and cut in wedges. 

JUST IN TIME FOR MOTHER'S DAY 

(AND FOR FATHER'S DAY NEXT MONTH)

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 gift wrap and ship it for you. 

https://amzn.to/3nNndWY 

NO BAKE DESSERT OF THE WEEK

Shortcut Banana Pudding

14-ounce can sweetened condensed milk

1 1/4 cups water

1 package instant French vanilla pudding mix

1 tub whipped topping

3 bananas, cut up

32 vanilla wafers

Optional: Butterscotch ice cream syrup

Set out 8 dessert dishes. (I use clear disposable  cups) and place a vanilla wafer in each, flat side down. 

Whisk water and condensed milk, then whisk in the pudding mix. When it begins to thicken, fold in whipped topping. 

Set aside 8 wafers and break up the rest coarsely. Layer bananas, broken wafers and pudding mix in cups. End with a whole vanilla wafer on top. 

Optional: Drizzle a little butterscotch syrup on top. Serve at once or chill. 

Campground Potluck Recipe of the Week

Good-as-Gold Peach Pie

They’ll think you slaved for hours to make this easy-as-pie dessert. Keep your secret. Note that one can of peaches is used with juice. The other is drained. The surplus juice goes great in fruit punch. If peaches were canned in heavy syrup you may want to reduce the amount of brown sugar. 

2 large 26 to (28-ounce) cans peach slices 

2 sleeves buttery round crackers, such as Ritz 

2 sticks butter

16-ounce box brown sugar

1. Using your hands, crumble one sleeve of crackers into a greased 9 X 13-inch pan.  Drizzle with one stick butter, melted, and let set a few minutes. Press down with a flat spatula to make an even layer.   Empty one can of peaches and juice on the cracker layer. Arrange peaches in an even layer. 

2. Drain the other can of peaches and arrange them with the others to make a complete layer,  filling the pan. 

3.  Crumble the second stackof crackers and toss with the brown sugar. Sprinkle evenly over peaces and dot with bits of the remaining stick of butter. Cover with foil and bake 20 minutes at 350 degrees. Remove foil and bake 10-15 minutes more or until the top is crusty and brown. 

Cut in 12 to 16 bars and provide a pancake turner for serving. It’s good warm, cold or at “room” temperature. Serve it plain or with whipped topping. Bonus points: top each serving with a scoop of peace ice cream.  

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. 

 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 

Bean soup is ready after winter  hikes in the Hocking Hills of Ohio

BONUS RECIPE; SUPERSIZE POTLUCK DISH 

Does your camping club get together for great feasts of a traditional food cooked in a large pot, vat or cauldron?  

It may be a Wisconsin fish boil, a Brunswick stew or the huge batches of bean soup served after a winter hike in Ohio’s Hocking Hills.

Start your club’s own tradition with this Italian classic. This recipe makes 50 servings to serve with rafts of  Italian bread or Texas Toast. 

Minestrone/MAXestrone

Minestrone is a vegetarian soup, so you may want to substitute three cartons, 32 ounces each, of vegetable broth for the chicken and beef flavors. 

3 pounds onions, diced

½ cup Italian olive oil

Large head garlic, chopped

2 cups chopped celery

2 cartons, 32 ounces each,  beef broth

1 carton, 32 ounces, chicken broth

4 cans, 28 ounces each, diced tomatoes

6-ounce can tomato paste

1/4 cup salt

1 ½ teaspoons freshly ground pepper

1/3 cup mixed Italian seasoning

6 cans, 15 ounces each, light red kidney beans

6 cans, 15 ounces each, dark red kidney beans

4 to 6  cups diced zucchini

3 packages, 8 ounces each, dilatini pasta

A wheel of Parmesan cheese, shaved to make thin, three-inch pieces.

Optional: a bag of baby spinach, cut chiffonade style

Melt butter and stir in onions until they soften, adding garlic and celery as you go. Add broth and seasonings. Reduce heat to simmer and tend the pot ad lib.  It’s part of the show if you want to keep it simmering for a long while.  Add water as needed to keep it soupy. 

About an hour before serving, stir in the rinsed beans and zucchini and simmer. Finally, raise heat until the soup is at an active simmer and stir in the pasta until it’s tender.

Just before serving, stir in spinach with a flourish. Place a slab of the cheese in each bowl and add a ladle of soup. 

FOIL MEAL OF THE WEEK

Make a meal for one or meals for the entire troop. 

WAFFLE TOWERS

For each meal will need

1 large square aluminum oil

Butter, shortening or nonstick spray

Thin slice from a whole, large onion

1 or 2 frozen waffles, thawed

2 slices Canadian bacon

1 thick slice from a whole, large tomato

1 or 2 slices smoked provolone cheese

1/4 cup cooked rice mixed with 

1 heaping tablespoon grated Cheddar cheese

Soy sauce

Grease a circle in the middle of the foil and place the slice of onion on it. Top with a waffle, one slice, of Canadian bacon, the tomato slice, the provolone and the rice. Drizzle with soy sauce and end with the second slice of Canadian bacon and a second waffle and slice of cheese if using. 

Seal foil and grill the packet over medium coals,  onion side down,  until it’s heated through. Eat from the foil. 

Cook’s note: Canadian bacon cuts easier with a sawtooth type blade. 

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